ORGANIC ALMOND MILK WITH CASHEW + MY FAVORITE MORNING MATCHA RECIPE!
This post is sponsored by So Delicious and all opinions are my own.
Good morning, guys! We’re off to a slow start over here this morning but have a busy day ahead. A planned yoga photoshoot with my favorite photographer on a trail I’ve never hiked before - should be exciting! But first, we’re slowing it down, enjoying the morning, and making a refreshing morning matcha with my new favorite nut milk. Now before I sell you on why this new crafted nut milk makes my morning matcha taste better, let me tell you why I normally avoid store bought nut milks: they’re packed with weird, unpronounceable ingredients and they taste funny. Not good funny, but a little weird funny. Like whatever the bottle is made of, or whatever weird stabilizers they added to the milk to make it shelf stable. Ick.
Lucky for us, food trends keep driving toward cleaner labels and simpler ingredients, and bigger brands with more influence are catching on, too. We’ve become a society that prefers to know where it’s food comes from - and I LOVE that. Even luckier for us, So Delicious DairyFree is getting in on the clean label game with their brand new 7-ingredient or less Organic Almondmilk with Cashew! It comes in 3 styles - Original, Vanilla and Unsweetened, and all contain quite literally 7 (or less!) super clean, purposeful ingredients and ZERO carrageenan. To paint you a clearer picture, here’s what’s inside the vanilla: organic almondmilk (filtered water, organic almonds), organic cane sugar, organic cashews, sea salt, gellan gum, real vanilla extract. I mean DANG! It doesn’t get much more pronounceable than that, am I right?! These super simple, clean ingredients mean it needs to be refrigerated to stay fresh, so look for their stylish new designs in the refrigerated milk section of your grocery store.
While you’re in that aisle, you may notice that these clean, tall bottles look a little different than most of the other bottles on the shelf and that’s because - HI! - they are! These bottles are super unique - not only is the inside material made of plants, the OUTSIDE is, too! This totally recyclable bottle is made from at least 80% plants - renewable sugarcane, to be exact. This helps to reduce So Delicious’ dependence on fossil fuels, which is great for the planet! I love the rich, creamy texture that combining the almond and cashewmilks gives, and the unsweetened version has quickly become my go-to milk in all of my sweet and savory recipes! Even better, these smooth, light-tasting almondmilks are USDA certified, organic, non-GMO certified, and of course - dairy, soy, and gluten-free! No artificial flavors, sweeteners, or preservatives to be found in these clean, healthy plant milks. Sharing my favorite Almondmilk Matcha Latté recipe below - scroll down for the simple, cozy recipe!
INGREDIENTS: 1-2 teaspoons high quality matcha powder 12 ounces steamed Vanilla So Delicious Almondmilk with Cashew 3-4 drops stevia OR 1 teaspoon maple syrup or honey
DIRECTIONS: Simply heat your milk until warm, not to a boil. Using a milk frothy or a high-speed blender, been the milk at a high speed until foamy and frothy. Set aside. In a small bowl combine your matcha powder and a small splash of milk or water using a bamboo whisk. Create a smooth paste with the mixture, then add your additional steamed milk slowly, whisking to combine the matcha all together. Enjoy!
NOTES: You can add in other powders, oils, and mix-ins if you like, but this my super simple way to enjoy it every morning! Serves 1.
Find So Delicious Dairy Free NEW Organic Almondmilk with Cashew at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons! And let me know in the comments below what YOUR favorite morning drink to get your day started is - I know I can't be the only matcha fan around here, and I'm always looking for new ways to enjoy it. Thanks friends!
These GF, Grain-Free muffins are moist, rich, and packed with plant-based goodness! Plus, they're low in sugar and bake up quickly. I created them as part of a recipe pack for a anti-inflammatory post I was working on a few months ago and never ended up using the recipe - but never forgot about it, either! This recipe is amazing because the muffins have this soft, rustic, slightly crumbly around the edges texture, but are soft, moist, and perfectly cohesive on the inside. Add in the combo of sweet and tart summer fruits and you have a morning combination that's satisfying and just the right amount of healthy. These muffins are a crowd pleaser - perfect for allergen-friendly bake sales and at-home brunches alike!
HUGE thanks to my close friend and super talented videographer David Lee for filming this fun video of me making these scrumptious muffins. He made me - and my kitchen - look beautiful well lit, and for that I will be forever grateful! And better yet? He loved the muffins.
Watch the video below and scroll all the way down for the written recipe and a printable PDF, too. Don't forget to let me know what you think in the comments below - would love to hear about your favorite muffin flavor combos!
INGREDIENTS 1 cup almond milk 1 teaspoon apple cider vinegar 1 cup almond flour 1 cup teff flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup sugar or maple syrup (for richer muffins) 1/4 cup + 2 tablespoons coconut oil 1 teaspoon vanilla 1 cup frozen strawberries, halved (or use fresh!) 1 cup frozen rhubarb (or use fresh!)
DIRECTIONS In a small bowl combine the almond milk and vinegar to curdle. Set aside.
In a large mixing bowl, combine the almond and teff flours, baking soda, baking powder, and salt. Form a well in the center of the dry ingredients and set them to the side. In a separate, smaller mixing bowl whisk together the coconut oil, vanilla, and milk mixture.
Pour the wet ingredients into the well in the dry ingredients, then whisk the entire mixture together until just mixed. Fold in the fruit (fresh or frozen!) and scoop the mixture evenly into prepared muffin tins. Bake at 350 degrees for 25-30 minutes, or until an inserted toothpick pulls clean. Enjoy!
NOTES Makes 12 muffins.
Let muffins cool completely before serving!
Berries and rhubarb weren't exactly in season when we filmed, so we subbed frozen fruit instead. Fresh fruit works great here, too!
This anti-inflammatory, healthy fats-rich smoothie is packed with iron, nutrients and hidden greens - and tastes AMAZING! It's become one of my favorites in the morning - and you'd never know how GOOD it is for you! Get the full recipe below or head to our YouTube page for more. Enjoy!
Anti-Inflammatory Avocado Smoothie Ingredients: 1 ripe avocado 2 cups fresh spinach 2 cups non-dairy milk 1 cup frozen mango 1 frozen banana 1 cup ice a few drops of vanilla stevia, to taste (optional)
Directions: Blend it all together in a high speed bender until smooth. Serves 2. Enjoy!
Fall is HERE my friends, and we are so excited! While we don't get quite as much cool, crispy father here in Southern California as I might like, the temperature are still dropping slightly and Pumpkin Spice-EVERYTHING is available wherever you go. We've got a solid collection of some really great, tried + true Pumpkin-lover's recipes around here, so we assembled our favorites into one post for your enjoyment. We've got all the bases covered - everything from cookie, brownies and fudge to donuts, steamers + fresh pumpkin juice. You'll find something to make your mouth water + curb your Fall cravings for sure. Scroll on for the goodies!
1. Pumpkin Chocolate Chip Cookies I'm gonna get really real with you for a second: these are fucking delicious cookies, but they're packed with butter and sugar. Again, SERIOUSLY SCRUMPTIOUS, but not seriously healthy. Just maybe don't eat 6 per sitting? I'm not even apologizing, just a warning for the haters. These are celebrating your birthday cookies. They're follow with a glass of champagne cookies. They're decadent and rich and insanely delicious. If you're on a diet, these are not for you. If you wanna have a fall-flavored mouthgasm, then these are definitely for you.
2. Baked Pumpkin Cinnamon Sugar Donuts These Baked pumpkin donuts are rolled in cinnamon sugared are literally are SO EASY to make that I thought I must be doing it wrong. From start to finish this was maybe a half-hour project, and I was so happy with how they came out. They so remind me of getting fresh donuts at apple farms when I was a little girl. These are the kind of donuts that give you street cred for being such a great cook. And you'll be like "Oh these easy things? I whipped these up lickety split!" and feel like a badass. So grab a donut pan and come bake with us!
Packed with citrus and seasonal pumpkin, this juice will brighten your day...and your skin! The beta carotene in the pumpkin is a powerful antioxidant crucial for normal skin cell development healthy skin tone. The Vitamin C found in the oranges, apples, and lemons not only builds a strong immune system and helps blemishes heal properly but also helps firm & tone skin, prevent free-radical damage, protects skin cells, and prevents signs of aging (like wrinkles!). And the mango? Delicious, yes, but also packed with beta carotene and Vitamin A- giving you that extra soft, smooth skin you CRAVE in this cool fall weather. Plus, what could be easier than cutting up your fruits and letting the juicer do all the work?
Its stuffed full of zucchini and pumpkin so its basically just a vegetable. Or at least, that's what I told myself after eating 3 slices yesterday. We're really trying to cut back on the amount of sugar we're eating lately too, so like our recipe for Pumpkin Oatmeal Cookies, this recipe has about half the amount of sugar you'll find in a traditional zucchini or banana bread recipe. The pumpkin adds some sweetness and helps keep it moist, and if nuts are your thing I bet a sprinkle of walnuts before you tossed it in the oven would be kind of amazing. Either way, we think you're gonna like it.
Now as an adult, and one who watches my sugar intake at that, fudge isn't something we make often. But with this crazy hot weather we're still having in Souther California, I was CRAVING some fall. That being said, we all deserve a treat, and being freezer fudge, its easy to eat just a piece of week and preserve the goodness for months to come. Plus, I'm a SUCKER for pumpkin/ chocolate combos, and the velvety, rich pumpkin layer compliments the dark chocolate beautifully.
These cookies are perfectly fluffy and moist, and have an almost muffin-like texture. They're soft, chewy, and packed with oats and pumpkin spice. Plus, we cut the sugar way down so you can eat like six instead of one. (That's how that works, right?) They're easy to whip up and perfect for serving at parties or just binge-eating while you watch Hocus Pocus. They're also about to become your new favorite oatmeal cookie. Let's bake!
A frothy, foamy, sweet, pumpkin-y cup of steamed dairy-free milk blended with cinnamon, nutmeg, and ginger. It's fall, all wrapped up in a mug. Topped with a spoonful of coconut whip would be lovely, but this drink stands just fine on its own. Its the perfect fall drink for those avoiding caffeine or who just want a kid-friendly version. We know you're going to love it.
This sweet, spiced loaf is the perfect breakfast OR dessert! And the maple vanilla icing makes the perfect topping. It screams Fall, and whips up super easily - it's a nearly fool-proof loaf. Perfect for taking to Holiday gatherings and sharing with the people you love...or hoarding for yourself - we're not here to judge!
These brownies make me think of words like rich, ooey-gooey, and decadent. And those are words I love. I also love chocolate, which is why we used bars of dark chocolate, cacao chunks, and rich cacao butter to make these brownies a trifecta of chocolatey heaven. The pumpkin was a brilliant addition. I mean it! It adds a soft, gooey pumpkin layer to an already sweet, fudgy bottom layer. The combination creates an almost cheesecake-like brownie that will make an appearance at Halloween, Thanksgiving, and daylight savings day too.
Don't these look scrumptious? Trust me, they are. We had some leftover pumpkin puree and some browning bananas to use up and came up with these little buggers. The fruit keeps the muffins moist and flavorful, while the muesli topping adds just a little crunch and texture. Ready to start your day off the right (and delicious) way?
Chances are, you've been to Heather's beautifully designed website YumUniverse. If you haven't yet, drop everything and GO NOW! Everything she does is gorgeous - including her website layout. So clean and user-friendly, which makes it a perfect extension of her cookbook as a useful tool for creating delicious meals! Her plant-powerful, gluten-free, whole food recipes are always thoughtfully presented and beautifully photographed, and definitely drool-worthy. Her website is a treasure trove of over 500 recipes, meal plans, do-it-yourself projects, and brilliant e-books. Heather is NAILING it! Her new cookbook, Pantry to Plate, is a testament to her skills as a chef and her creativity in creating delicious, exciting new recipes...this time with foods you already have in your kitchen! This book is teeming with 30 flexible recipe templates plus over 100 recipes that show the templates in action and keep a focus on whole foods and flavor. The book is as much a guide as it is a cookbook, with thoughtful substitutions and pairings laid out amongst gorgeous, hand-painted art and beautifully shot photos. With sections like Breakfast Cookies, Bites & Tots, Tacos & Wraps, and Hand Pies there's something for everyone in this book. I made the Sriracha Mac recipe Heather's shared with us below just before we left on our honeymoon and it was PHENOMENAL! Spicy, tangy, cheezy - perfect.
Heather began her journey into healthy cooking and eating as a way to help heal her body of health issues that started in her early 20's. As someone with a lot of unexplained sickness, I totally understand- that's why I went plant-based, too! Heather keeps it real and is super relatable in her writing and her simple approach to creating meals that appeal to everyone. These are meals I feel like I could confidently cook for my meat-eating family with no complaints. Pantry to Plate is more than a cookbook- its a must-have for anyone with a desire to get more of the food in their pantry, and to stay healthy while doing it. Scroll all the way down for Heather's Sriracha Mac recipe AND a chance to WIN her new cookbook!
Sriracha Mac Serves 4+
One 12-ounce (340 g) package gluten-free macaroni noodles
½ cup (70 g) raw, unsalted cashews, soaked for 4 to 6 hours, drained, and rinsed
1 garlic clove
2 teaspoons fresh lemon juice
2 teaspoons unrefined coconut oil
1 teaspoon nutritional yeast
1 teaspoon sea salt, plus more to taste
1 teaspoon Sriracha (or any similar style hot sauce), plus more to taste
½ teaspoon peeled, minced fresh ginger, or ¼ teaspoon ground ginger (optional)
4 scallions, sliced
Toasted sesame oil (optional)
Instructions Get a large pot of water boiling and prepare the macaroni noodles according to the package instructions.
While the noodles cook, combine the squash, water, cashews, garlic, lemon juice, coconut oil, nutritional yeast, salt, Sriracha, and ginger in the blender and purée until ultra-smooth. Taste and add more Sriracha if you like. Transfer to a large pot heated to low.
Drain the noodles and dump into the pot of sauce; add the scallions. Stir together, seasoning with more salt if necessary. Drizzle with toasted sesame oil if you like and serve warm.
Vanilla Corn Cake from The First Mess Cookbook + a GIVEAWAY!
Hey guys! Back today with an amazing cookbook that I've recently had the pleasure of reviewing. If you haven't heard of Laura and her gorgeous, super popular blog The First Mess, you're missing out. Her culinary training-backed recipes and photography are next level, and I wish I could both learn to use light the way she does and have half the food styling talent. She's a mega babe and total girl boss and I am constantly enjoying her updates both on her beautifully designed blog and ever growing instagram! Follow Laura if you aren't already for a stream of gorgeous, beautifully-lit photos that feel real and make you feel like you're in the kitchen right alongside her.
I was gifted this book when it came out over a month ago but didn't have a chance to really explore it last week. Wedding planning, ya know? Although I did finally pick out my flowers for the big day, so that feels like a win. As soon as I cracked this book open I got lost in the gorgeous, glossy photos and well designed text. The book is clean, minimalist, and full of recipes that will make you want to hit your nearest farmers market lickety split. I went straight to the Mega Clump Granola (pictured below) after seeing it on several IG feeds this month - and I was so not disappointed. Even my sugar-free version (made with alternative sweeteners from Lakanto) turned out super clumpy and perfect for smoothie bowls, snacking, and even in place of cereal. I have about 15 other recipes from the book flagged, including Laura's Cozy Lentil Soup, Crispy Avocado Tacos and Earl Grey Tiramisu. They all look incredible! Congrats to Laura on creating such a must-have-cookbook. You (and your recipes) rock girl! Lucky for us, we get to share one of her recipes - for Vanilla Corn Cake with Roasted Strawberries - with you all! Scroll down for the recipe and to enter to WIN your very own copy of The First Mess Cookbook!
Before we get to the recipe, a note about the giveaway: the randomly chosen giveaway winner will be notified via email, so please make sure the email you enter below is valid and checked regularly. US + Canadian entrants only. Please scroll all the way to the bottom of the page to enter the giveaway. Good luck!
Now, a few words from the cookbook author, Laura, about this recipe: I had a corn-based cookie from a wildly popular bakery in New York one weekend, and on the way to the airport to fly home, I had to stop at that bakery and buy up a bunch of those golden cookies to take with me. That trip started my love affair with corn-based desserts. It made so much sense because I had always preferred cornbread with a noticeable sweet edge. I love the slightly crumbly texture that cornmeal brings to this cake. It tastes perfect with the jammy, roasted strawberries, but I imagine you could do this with plenty of other summer fruits.
Vanilla Corn Cake with Roasted Strawberries Makes one 9-inch (23 cm) cake
¾ cup (175 mL) full-fat coconut milk 1 teaspoon (5 mL) fresh lemon juice 1 cup (250 mL) cornmeal (not coarse) 1 cup (250 mL) whole spelt flour 1 teaspoon (5 mL) lemon zest 1 tablespoon (15 mL) aluminum-free baking powder ¼ teaspoon (1 mL) baking soda 1 teaspoon (5 mL) fine sea salt ½ teaspoon (2 mL) ground turmeric (optional) ½ cup + 2 tablespoons (125 mL + 30 mL) pure maple syrup ½ cup (125 mL) sunflower oil, plus extra to grease pan 1 teaspoon (5 mL) vanilla bean paste OR pure vanilla extract roughly 1 quart (4 cups/1 L) whole strawberries (smaller berries are preferable) Whipped Coconut Cream (page 271), for serving (optional)
1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round cake pan with sunflower oil. Cut a circle of parchment paper to fit in the bottom of the pan and press it in. Lightly grease the parchment, and set aside.
2. In a medium bowl, whisk together the coconut milk and lemon juice. Let this mixture sit for 5 minutes so that the milk can curdle slightly.
3. In a large bowl, whisk together the cornmeal, spelt flour, lemon zest, baking powder, baking soda, sea salt, and turmeric, if using.
4. Make a well in the center of the cornmeal mixture. Add the maple syrup, sunflower oil, vanilla, and coconut milk mixture. With a spatula, gently mix until you have a smooth and unified batter. Avoid overmixing.
5. Scrape the batter into the prepared cake pan and slide the pan into the oven. Bake the cake for 25 to 28 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely. Raise the oven temperature to 400°F (200°C).
6. Cut the strawberries into halves or quarters (depending on size), and place them on a parchment-lined baking sheet. Slide the baking sheet into the oven and roast the strawberries until they become juicy and jammy, about 20 minutes. 7. Serve slices of the corn cake with a few roasted strawberries and some Whipped Coconut Cream (page 271) if you like.
I cannot believe that next week is Thanksgiving. How?! When?! Can someone please explain this to me?! My new cookbook, Homestyle Vegan, was released at the beginning of the month and I've been busy book-touring and planning my wedding, so things have been absolutely flying by around here. Before we know it, it's going to be CHRISTMAS. But not so fast - for now, we've still got a Thanksgiving dinner to plan for, and I've got you covered. I've rounded up 33 of my best, Thanksgiving-worthy dishes that're totally vegan and good enough to impress your (or my) cranky mother-in-law. Dishes like my Cranberry Apple Walnut Stuffing, Garam Masala Roasted Acorn Squash, and Purple Sweet Potato Pie Bars are sure to please everyone at your table this year. And as is tradition, I'm most thankful this year for a few things: first, my Homestyle Vegan cookbook is finally here - and it is PACKED with Holiday recipes, so it may just be the perfect thing to scoop up while it's still HALF PRICE! Second, I'm thankful for my partner Alex and the support of my friends and family - I'm a lucky girl. Third, I'm thankful for everyone that's on this journey with me: whether you're here because you're vegan, trying to eat a little healthier, or just stumbled across the page this morning - I'm happy you're here. Now, get your stretchy jeans ready and let's get cookin'!
GUYS, IT'S FINALLY HERE! After over a year of hard work, edits, re-shoots, tears, taste-tests and successes, my Homestyle Vegan cookbook has finally arrived on my doorstep - and some of yours already, too! I poured everything I have into this book - and somehow I loved it enough that I think I'm crazy enough to want to do another one...ha! I worked hard to make this book a cookbook I would want to make room for on my already-crowded shelf. I wanted this book to have recipe basics that will be you reaching for daily, but some amazing Holiday favorites that will have you consulting it each year before Thanksgiving dinner, too.
I was inspired with this book to re-create favorites from my childhood in Maine, along with dishes I had learned to love as an adult, but as healthfully reimagined as possible - without using any trendy superfoods or hard-to-find ingredients. In fact, every ingredient in the book is one you'll be able to find at your local grocery store - I promise. (Unless you live in like rural Alaska - I can't help you there!)
Oh and did we mention? NO TOFU or FAUX MEAT in the whole damn book! And most recipes include soy-free and gluten-free substitutions as well. Below are a few sneak peeks you may have already missed on our IG. You can also find our cookbook posts under #HomestyleVeganCookbook. Ready to get your copy? Buy it here!
A video posted by Amber St. Peter (@fettlevegan) on
In Homestyle Vegan, you’ll have access to creative vegan remakes of old favorites, such as:
Chick’un + Dumplings
Buffalo Cauliflower Pizza with Ranch Sauce
Tomato Basil Soup with Cornbread Croutons
Fluffy Saturday Morning Waffles
Baked Sea Salted Soft Pretzels with Spicy Mustard Dip
Biscuits with Mushroom Gravy
Double Fudge Mint Brownies
Apple Cinnamon Dutch Baby with Crumbled Walnuts
Pile O’ Poutine
The dishes inside are broken up into sections like 'Cook Up Some Comfort Food', 'Meals That'll Stick To Your Ribs', and 'Bake-Sale Worthy Baked Goods' you'll be able to easily find exactly what kind of recipe you're looking for. If you still can't find it you can head all the way to our detailed index in the back. Each recipes is served up with a full-page color photo, detailed instructions, and helpful recipe tips + tricks.
A photo posted by Amber St. Peter (@fettlevegan) on
And now, the recipe...
Apple Cider Donuts
Growing up in Maine we would often visit apple orchards in the Fall with our elementary school classes to pick apples, press cider, and munch as many apple cider donuts as we could get our tiny hands on. Of course, the donuts were always the highlight of the trip for me. Luckily I’m an adult now, so I can pick apples more than once a year, and make these delicious homemade donuts anytime I want. This recipe is almost too easy - you’ll have fresh, sweet donuts in half an hour or less! Makes 6
1 cup (150 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (136 g) applesauce
1/2 cup (100 g) sugar
1/4 cup (60 ml) apple cider
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (30 ml) coconut oil, melted
3/4 cup (113 g) powdered sugar
1 teaspoon cinnamon
DIRECTIONS Preheat the oven to 375 degrees.
In a large mixing bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In a separate mixing bowl, whisk together the applesauce, sugar, apple cider and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring to combine. Pour in the melted coconut oil and whisk to incorporate. Let mixture set while you grease a 6-mold donut pan.
Once the pan is greased and the oven is preheated, pour the mixture equally between the 6 donut molds and bake for 15 minutes. While the donuts bake, whisk together the powdered sugar and cinnamon in a wide dish.
When the donuts finish cooking, move them to a cooling rack for to cool slightly, then roll them in the powdered sugar mixture until they’re completely coated. Enjoy immediately!
TIPS Leftover donuts last 1-2 days in an airtight container on the counter, but are best enjoyed fresh.
As a new vegan 6 years ago I really struggled to find healthy, real-food recipes that weren't all tofu and brussels sprouts. The climate in the vegan world - and the online blogging world ALONE - has absolutely sky-rocketed in the last few years, but it used to be really bleak. Some of the first real recipes I found that totally enticed me were on Angela Liddon's site, Oh She Glows. Back then she was still doing a little treats business on the side, but now she's a powerhouse almost mom of two and cookbook author who is still regularly churning out drool-worthy recipes that make the rest of us look like absolute newbies. If you can't tell, I've got a mega- girl boss crush on Angela. She's got it together, works super hard, and manages to still absolutely kill it as a food blogger - she is #goals, guys!
Angela's recipes and food photography - both in the book and on her blog- are consistently on point. Every recipe comes out so well you can pretty much guarantee she re-worked the recipe 6 times making it perfect before you ever got there. And every photo is so crisp, clean, and well-thought out. Her book is a visual joy to look through and totally makes you want to get in the kitchen and whip up all of her creative, nourishing dishes. Some of the dishes on my to-make list are: Strawberry Oat Crumble Bars with Strawberry Vanilla Chia Seed Jam, Sun-Dried Tomato and Garlic Super-Seed Crackers, Golden French Lentil Stew + High-Rise Pumpkin Cupcakes with Spiced Buttercream Frosting (some pictured below)!
In OSG Every Day, Angela has managed to create an impressive follow-up to her last book with 100 new hearty plant-based recipes easy enough for the busiest of eaters to enjoy. And lucky for you, she's letting us give away one her books to one very lucky WINNER! We're so excited to share this book with you, because it is such a solid addition to collection - whether you are a new or experienced cook. You can scroll down to enjoy some of the incredible photos from the book and to enter our giveaway to win a copy of the book for yourself. Entry details below, as well.
You've made it to the giveaway! Simply follow the instructions on the widget below to enter. We will randomly select and email a winner when the contest ends. Entrants from the US and Canada only, please. Good luck!
Loaded Potato Breakfast Bowl from Vegan Bowl Attack
GUYS. I am so excited to share this book with you. I've been lucky enough to call Jackie - girlboss over at Vegan Yack Attack - a friend for a few years now, and I just love her. She is smart, witty, sassy, fun to drink with and best of all - a fantastic chef! She's pretty easy on the eyes, too. 😉 And so is her new cookbook! Vegan Bowl Attack is packed with more than 100 one-dish, plant-powered meals, and comes in a gorgeous hardcover edition. Jackie combines vegetables, protein, and whole grains in one dish to make simple and delicious meals. And who doesn't love a good bowl? It means less dishes, easier food-mixing on a single fork, and an excuse to slurp up leftovers. Filled with creative recipes like Peanut Butter Pretzel Oatmeal, Tex Mex Potato Salad, Mean Green Ramen and a S'mores Pudding Bowl, this cookbook is a must-have of the summer for sure. The recipes are well thought out and because Jackie is already a superstar, you know anything you try will turn out perfectly. The accompanying photography is gorgeous, with bright and colorful photographs alongside most of the recipes in the book. I included a few of my faves from the book below - they're all on my must-make list.
First Jackie's Cherry Amaretto Ice Cream, followed by her Smoky Corn Chowder Bread Bowl (which I was luckily enough to try at the cookbook release party) and her Apple Pie Smoothie Bowl. Doesn't that last one sounds PERFECT for fall?! Lucky for you, even if you don't have a copy yet (they're available wherever books are sold, and also here!) we get to share with you all a favorite from the book - Jackie's Loaded Potato Breakfast Bowl! Scroll down for the recipe, and be sure to grab yourself a copy of Vegan Bowl Attack ASAP!
LOADED POTATO BREAKFAST BOWL
INGREDIENTS For the potato hash: 2 teaspoons coconut oil 1½ pounds (680 g) russet potatoes, chopped 1 cup (160 g) diced white onion 1 cup (180 g) diced tomato ½ cup (75 g) diced red bell pepper Salt and freshly ground black pepper, to taste 1 cup (20 g) firmly packed arugula
For the mushroom gravy: 1½ cups (355 ml) plus 1 tablespoon (15 ml) light coconut milk, divided ½ cup (80 g) diced white onion 2 cloves of garlic, minced ½ cup (35 g) diced baby bella mushrooms 1 tablespoon (8 g) cornstarch 3 tablespoons (12 g) nutritional yeast 1 tablespoon (15 ml) liquid aminos Freshly ground black pepper, to taste Vegan cheese shreds, for topping (optional)
DIRECTIONS To make the potato hash: Melt the coconut oil in a large pan over medium-high heat. When the pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, and sauté until the onions become translucent. Lower the heat to medium and then add the tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and cooked all the way through.
Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so that it does not become too limp.
To make the mushroom gravy: Make the gravy at the same time as the potatoes if you can; I wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir until everything is coated evenly. Put the contents of the saucepan in a blender or food processor along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few times for a smoother consistency.
Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then season with pepper. Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with cheese shreds, if using, and the gravy. Serve immediately.
Yield: Makes 2 large or 4 small servings.
Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.