The Rawsome Vegan Cookbook Review + Giveaway!
When I was offered a copy of my blog pal Emily von Euw's latest (and THIRD- get it girl!) cookbook, The Rawsome Vegan Cookbook, I was super excited. I've followed Emily's blog for years now, admiring her increasingly amazing photography and her laid-back blog post writing. She regularly posts drool-worthy recipes that are not only raw, but vegan and gluten-free as well. Plus, she seems like a gal I could have a good time with, and I like that. Emily's recipes are as simple as it comes; basic whole foods and plenty of veggies make an appearance in nearly every recipe, but all differently arranged and paired with a bevy of sauces and toppings. Her creativity clearly extends beyond raw goods though, because in this cookbook there are a host of recipes that are 'lightly cooked' and look AMAZING. Some of the things on my 'to-make' list? Her Epic Portobello Yam Burgers, Sweet + Sour Bok Choy, Beet Ravioli and Fully Loaded Yams.
Emily's photography also just keeps improving, and you can see a clear difference in each book. This latest one shows off her increasingly thoughtful photo composition, each page begging to be gobbled up. The fresh produce always contrasts beautifully with the creamy, crunchy, mouth-watering final recipes. You'll want to make every recipe in this book the moment you get your hands on it!
When we chose the recipe to make, we wanted to pick something simple, savory, and satisfying. We went with Emily's Cream of Carrot Soup, because it looks just perfect and is a great, easy winter-time meal. Oh, and did we mention we're giving away one FREE copy of this cookbook to one of YOU?! Read on, ladies & gents, and be sure to scroll all the way to the bottom to enter the giveaway!
But first, a note from Emily herself about this recipe:
I always forget how much I love soup- until I make a bowl of soup. This is perfect for a cold, rainy day, made with fresh carrots from the farmer's market or your own garden. Option: Switch out the potato for yam.
2 1/2 cups (592 ml) water
2 cups (303 g) chopped carrots
1/3 cup (51 g) chopped potatoes
3 peeled garlic cloves
1 small onion
1 tablespoon (14 g) chunk peeled ginger
1 teaspoon dried thyme, plus more for garnish
1 teaspoon paprika powder, plus more for garnish
1/2 teaspoon fennel seeds, plus more for garnish
1/4 teaspoon black pepper, plus more for garnish
2 tablespoons (30 ml) extra virgin olive oil (optional)
1 teaspoon sea salt
Throw everything in a pot, except the olive oil and salt and bring to a boil. Reduce to a simmer and let everything cook in the water for 10-15 minutes, or until the onion is falling apart and tender and the potatoes are at least soft enough to poke through with a fork.
Transfer everything into a blender, adding the olive oil and salt now, and blend until smooth. Adjust according to taste, adding more salt or other spices if desired.
Pour into bowls and garnish with cracked black pepper, more olive oil, fennel, paprika and thyme, and perhaps a sprig of basil or other fresh greens. Curl up with a blanket and enjoy!