Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. :)
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we’d be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I’d like to talk about a new cookbook, Mastering the Art of Vegan Cooking.
This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]
The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.
I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.
I have chosen to share their vegan blueberry blintzes with you, instead.
Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family’s traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.
Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.
It would have been nice to see a recipe that didn’t include vegan faux cheese, especially if one of the cookbook’s aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!
Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:
This is totally the Vegan Green Power Bowl. Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.
Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.
While I realize it is likely too late to grow anything at our new place (heck, we don’t even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.
Which vegetable do you like the most in your garden? Do you have any asparagus?
I am sharing this with Meat Free Mondays. (more…)
This is another great dish to come out of our cottage escapades.
It was a true pleasure to know that I did not have to worry about vegan options. I brought a few veggie burgers for the grill, but otherwise, the vegetables were plentiful. And avocados. All avocados at the cottage. When you get tired of guacamole (is that possible??), this is a fun dish.
I had been thinking of trying to make chimichurri for a while but hesitant with the amount of parsley in most recipes. Parsley is possibly my least favourite flavour, right up there with celery which is slightly more tolerable. This was great, though. A nice amount of spice that was not overrun by herbs. Chuimichurri is a green typically used for grilled meats but here, the chunks of avocado substituted to make a fabulous dip. The original recipe suggests using it as a bruschetta topping but everyone simply lapped it up by the spoonful. Because it is simple to prepare the chimichurri sauce in advance, this is a fancy looking dip but also very portable and simple to make. I can see this becoming a staple around the barbecue this summer. Enjoy!
What do you like to make with avocado?
Other dishes avocado fans will love:
We made these delicious raw cookie dough treats at the cottage.
Let’s just say the cottage was a tad rustic….. so when there was no vanilla, Bailey’s Irish Cream was the substitute. Have no fear, the cottage is stocked with all the essentials.
The recipe is based from Oh She Glows but we added the Bailey’s and added some ground flax seeds for more good stuff. It actually stuck together without it as well. In fact, the dough was so smooth, it honestly reminded me of real cookie dough. With a touch of baking soda/powder, we were actually wondering whether they really would turn into cookies. While we made a double batch, there was no time to experiment since we gobbled them down. We had a few that we packed for home, but we ate them all during our traffic-thick ride home.
In all honesty, it was hard to detect the Bailey’s but I think I had one which was more boozy. I wonder if it helps keep it less icy after being frozen. I think that’s why alcohol is added to homemade ice cream, right?
What kind of essentials do you keep at your cottage?
You may also enjoy these recipes:
Whups, I was hoping to get back to sharing three recipes a week but plans changed. At the last minute, Rob abandoned his plan to bike to Niagara Falls (I was planning to stay at home and relax) but instead, we both headed out to a friend’s cottage for the weekend. It was a doozy of a stressful week and it was wonderful to relax amongst the water, forest and a touch of biking the hills.
Unseasoned cottage goers, we were stuck in Sunday traffic and forgot that grocery stores close early (at least our favourites close to home) so we had to make do with limited produce and a lonely mango. Soba noodles to the rescue! Tossed with a pleasantly sweet lime dressing, this is a summer pasta salad sure to please the masses.
Guys, I am so excited to tell you about the latest adventures in my kitchen.
My title spoiled the surprise, but yes, I made vegan butter.
In my home. Without any dairy.
And it was ridiculously easy.
5 ingredients only. 4 if you ignore the salt.
Blend it and then let it solidify.
Creamy, melty, butter. Drippy and oozy. All vegan.
The recipe is from Miyoko Schinner’s latest cookbook, The Homemade Vegan Pantry. She revolutionized at-home vegan cheesemongering with Artisan Vegan Cheese and she is breaking ground again with this book. My weekend was such a pleasant playground in the kitchen. First, I tried her homemade barbecue sauce, which was to-die-for. The perfect merriment of salty, tangy and sweet barbecue sauce (my liberties were omitting the chipotles in adobo and swapping in blackstrap molasses) and making her unribs. Holy moley, they were yummy.
Next, and super simple, we tried the butter. Rob agreed. It tasted like butter. Despite adding the salt, it was not a strong component and tasted unsalted to both our palates. We both agreed that, indeed, it was glorious butterless butter. Pictured both on the cover of the cookbook as well as below, you can appreciate how beautiful the cookbook is, too.
I must admit, I wasn’t sure I would be too keen on making kitchen staples, but I kind of want to make everything in the cookbook. There are condiments and I have my eye on the recipes for 3 different types of mustard (Remember that mustard tasting party? Homemade mustards are the next level in mustard party land). Next, Miyoko has replicas of dairy staples (think thick yogurt, flax seed egg whites and oil-free melty cheeses). She has many recipes for soup stocks and bouillon. You can even pull together a complete meal with some of her faux meat recipes (unribs, unpork, veggie dogs, etc) and also how to make your own tofu and tempeh. Need a sauce for your fake meats? How about a 15-minute rustic pasta sauce or a spinach and caper sauce. Want a side of bread? She includes recipes for focaccia and pumpkin dinner rolls. And not to forget about dessert, her homemade baking mixes are all sweet to allow the ease of making vegan cakes, cookies and brownies at all times of the day. Not sure how to use your butter? How about lemon curd, custard or caramel sauce?
This is definitely how you would stock your whole foods kitchen, all from scratch. The ingredients are standard in vegan cooking, although the lecithin may be a bit cumbersome to find. I use lecithin as an emulsifier to make The Best Chocolate Truffles.
Want to try a lecithin-free vegan butter recipe? This one here looks great, too. Of note, the recipe in Miyoko’s cookbook is different than the recipe she has shared previously; notable for the lack of acid/vinegar.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US (sorry to all my non-US readers). To be entered in the random draw for the book, please leave a comment below telling me which kitchen staple you would like to learn how to make. The winner will be selected at random on June 20, 2015. Good luck!
I am kind of digging the white background in these photos. On with the recipe, though.
Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!
The dressing is pretty luscious. Use as much as you like.
I wait patiently for the few weeks every year when local asparagus finally makes its way to my kitchen. A late start to spring, and perhaps an early start to summer, meant I had to wait a little bit longer. Asparagus is cheaper than our beloved broccoli, at least right now, so we’ve been stocking up. Stalking up, is probably more correct. HA!
This was a simple salad completely worth sharing. It is multi-component, but each part is simple and completely malleable to what you have in your kitchen. I picked quinoa as a fluffy base to the salad and seasonal roasted asparagus as my green. It is topped with candied nuts and seeds, oven roasted with maple syrup and everything is balanced with a tangy lemon-tahini dressing. Avocado would have been a nice accompaniment, too.
The recipe is adapted from Anna Jones’ A Modern Way to Eat. Originally published in Britain, it was updated for a North American audience. The cookbook is vegetarian with plenty of vegan or vegan-friendly recipes, and I love this cookbook so far. The recipes highlight vegetables with seemingly simple ways to create meals without being boring. She has worked with Jamie Oliver and Yotam Ottolenghi, if that gives you an idea of her recipes: flavourful unique combinations with a touch of simple.
Recipes from A Modern Way to Eat spotted elsewhere (I found many of them!):
Any night of the week pizza
Autumn roasted root panzanella
Avocado and lemon zest spaghetti
Banana, blueberry and pecan pancakes
Brown sugar meringues with sticky apples and pears
Butterscotch chocolate chip blondies
California miso, avocado and lima bean salad
Cardamom and carrot cakes with maple icing
Celeriac soup with hazelnuts and crispy sage
Cherry and rose water macaroon tart
Cherry poppy seed waffles
Double chocolate cloud cake
Double greens and filo pie
Elderflower and pistachio cake
Farro with roasted leeks and smoky-sweet romesco
Figs with sticky date dressing
Full of greens fritters
Goodwill rainbow pie
Laura’s herbed green quinoa
Lemon-roasted feta with traffic-light tomatoes
Lemony lentil with crispy kale soup (totally on my to-make list)
Light tart of butternut squash and kale
Lime and chipotle black bean tacos
Maple peanut California wraps (totally on my to-make list)
The New Eggs Benedict with a Healthy Hollandaise
Overnight bircher with peaches
Pan-dressed noodles with crunchy cabbage and crispy tofu
Raw thai citrus crunch salad
The really hungry burger
Roasted spring vegetables with watercress vinaigrette
Seeded pistachio and squash galette
Strawberry poppy seed crisp
Sweet potato quesadillas
Sweet red onion and hazelnut pizette
Tomato and coconut cassoulet (totally on my to-make list)
Turkish fried eggs
I recently finished reading The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing. Rob put it on hold at the library in December and we finally made it to the front of the list. Just in the knick of time, too, as we start to pack our house again for our (hopefully) last move ever. Have any of you read it and started tidying? I have seen a few reviews around the blogosphere (example), so I knew the premise to declutter was to only keep things that brought you joy. I am waiting for Rob to finish reading it (at least the first part on purging) prior to beginning to tidy. It will be easier if we are on the same page (said the one that has been slow to adopt the minimalism).
Rob has already packed my cookbooks, and I wouldn’t want to undo his efforts, so we’ll keep them all for now (HA!). Honestly though, one of my favourite cookbooks (definitely one I would keep) is Isa Does It (see my review here). Quick and simple, creative recipes that deliver loads on flavour. This is one such example. This was definitely more than the sum of its parts. Mushrooms and corn are pan-fried with soy curls and then spiced with chilies, lime and cilantro. Isa uses seitan but I think chickpeas could work well, too. She also recommends black beans which would fit with the Mexican theme.
So, please tell me, which cookbook brings you the most joy?
Rob thought it was a (not so) silent cry for help when I said I hadn’t been to the gym for over 2 months. I was hoping I would have good news to share. We ended up going to a spinning class together last weekend but sadly, it was another week without mid-week gym action. I am going to try to go to the gym before work next week, so we’ll see how that goes.
While I feel 90-95% back to my regular self, I know I am getting better when I want to return to the gym and more importantly, eat all the desserts. No stranger to freezer fudge (I loved this cinnamon almond freezer fudge), this was a quick snack to stash away until my next chocolate craving. Simple ingredients including dates, almond butter, coconut oil and cacao powder, this was basically like eating a raw vegan chocolate cheesecake from the freezer. However, it was already the perfect consistency the minute you removed it from the freezer. No thawing required. I mistakenly forgot to line my container with parchment paper, so it was a bit more difficult to remove my fudge from the container while still maintaining a semblance of prettiness. Afterwards, I returned the pieces back to the freezer and I had easily accessible nibbles.
The recipe stems from Ella Woodward’s first cookbook, Deliciously Ella. You are probably already familiar with her wildly popular blog of the same name, Deliciously Ella. Not to be confused with Naturally Ella who’s name is actually Erin and who also writes cookbooks (confusing, I know). In any case, Ella has shared over 100 plant-based recipes (nearly all gluten-free and all with whole foods ingredients) brimming with photos from nearly every recipe. With her simple approach to coaxing natural flavours out of the foods, this is a very approachable cookbook and her writing style is equally non-threatening. The cookbook is divided into the major pillars of plant-based ingredients: grains, nuts and seeds, beans and legumes, vegetables, fruit, smoothies and juices. While it is a good way to think about approaching a balanced meal as a vegan, I wish the index were more thorough. Imagine not having the Key Lime Pie listed under Lime in the index. Yet it was included under avocados, probably because it was filed in the Fruit chapter. I look forward to eating my way through this cookbook and this freezer fudge was an excellent place to start.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada. To be entered in the random draw for the book, please leave a comment below telling me what you like most: grains, nuts and seeds, beans and legumes, vegetables, fruit, smoothies or juices. The winner will be selected at random on June 10, 2015. Good luck!
Recipes from Deliciously Ella spotted elsewhere:
Baked apples with coconut cream
Banana ice cream
Black bean and kidney bean chilli
Carrot, orange and cashew salad
Classic carrot cake
Coconut Thai curry with chickpeas
Easy avocado chocolate mousse
Key lime pie
Lentil, zucchini and mint salad
Mexican quinoa bowl
Stuffed Cremini mushrooms
Sweet potato brownies
Sweet potato pancakes
Warm winter salad
Zucchini noodles with Avocado pesto
Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.
Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.
The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.
I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:
Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch
This is definitely different than the others.
I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.
Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:
PPS. I am sharing this with Bookmarked Recipes.
In addition to not (almost) blogging, you know what else I have not been doing?
Exercise. Going to the gym.
It has been over 2 months since I have stepped into my gym. For years, I was a morning gym-goer, opting to wake up early and work out before heading to work. After I moved back from Texas, I switched it up to go after work. I knew it was a recipe for disaster, but it worked out well during the winter. In due time, I think I will meander back to the gym but enjoying this relaxed phase to the max.
I have slowly ramped up my digestive system back up to its mostly normal high-fiber self, and spent this weekend making (and eating) all the chickpeas. One of the easiest ways to eat chickpeas (after hummus, of course), is to roast them. I really liked these salt and vinegar roasted chickpeas, and this batch was a tangy balsamic version with a touch of maple. They roasted up, shrinking in size, but gained a savoury outer crust. Snack on them as they are, or add them to your next salad.
The recipe is from Dreena Burton’s latest cookbook. No stranger to her lovely recipes (Black Bean and Sweet Potato Stew, Lemon Mediterranean Lentil Salad, Moroccan Vegetable Phyllo Rolls, and Orange Red Lentil Soup with Coriander and Star Anise), her latest cookbook is focused on family-friendly recipes, catering to the (oftentimes) picky requests of children. She said these chickpeas were often requested by her children, and I could see why.
This is undoubtedly her prettiest cookbook yet with all photographs by Nicole Axworthy (you can see her favourite recipes form the cookbook here and her photo of the chickpea nibbles at the bottom of the post). Indeed, the recipes span the entire day with breakfast recipes like Almond Zen Granola, Savory Chickpea Omelets and Pumpkin Snackles. Lunch options include salads with tofu feta, “magical” applesauce vinaigrette, mild cheesy dip and the simplest marinated baked tofu I still want to make myself. Dinner themed recipes include soups/stews like Pumpkin Lentil Soup and Apple Lentil Dal, pizzas/pasta including Polenta Pizza Crust and Hummus Tortilla Pizzas, and Burgers/etc such as Sneaky Chickpea Burgers. Like her previous books, dessert is not forgotten with puddings, creams, sauces, cookies, bars, energy bites, frozen treats, cakes and fruit-based desserts all represented.
All of her recipes use plant-based whole foods as ingredients. She has tried to make them more nut-free, a common problem when feeding children going to school. As someone who owns a few of Dreena’s cookbooks, I feel like it is only fair to mention that this is an oil-free cookbook (not necessarily low-fat) and you may recognize some recipes from her previous cookbooks. Some are the same (ie, the umami burgers and blondies from Plant-Powered 15) and other recipes seem similar but have been modified to accommodate nut-free options (ie, her Nicer Krispie Squares) or oil-free options (ie, her Sniffle Lentil Soup). There are definitely new recipes, too, which are true to her signature kid-friendly style.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me which vegan food your family loves to eat the most. The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Plant-Powered Families spotted elsewhere:
PPS. There is still time to enter this giveaway for Crave Eat Heal here.
What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)
It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!
I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, Heal. You have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.
Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.
After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.
Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.
The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.
Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!
Recipes from Crave, Eat, Heal spotted elsewhere:
Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)
PS. There is still time to enter the giveaway for Superfood Juices here.