Archive | Vegan Unplugged RSS for this section

Quick-Fix Vegan Giveaway — and Last Week’s Winner!

The winner of this week’s “Make My Monday” cookbook giveaway, chosen randomly is #12, VeggieAmanda, whose favorite pantry ingredient is nutritional yeast.  Congratulations!!!  Send me an e-mail with your mailing address and I’ll get a copy of Vegan Unplugged right out to you.

For my final cookbook giveaway during VeganMoFo, I am giving away a copy of my brand new cookbook: Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less.  If you’ve been following my blog, you’ve seen loads of amazing tester photos from this book, as well as a few sample recipes.  I’ve also posted a list of many of the recipe titles here.

If you already enjoy my other 30-minute cookbook, Quick-Fix Vegetarian, then you’ll love this all new “companion volume” Quick-Fix Vegan. (Yes, these are TWO DIFFERENT cookbooks!) 

Okay, so how do you win a copy?  Simple: just leave a comment at the end of this post that answers this question: “Why would you like to win a copy of Quick-Fix Vegan?”

That’s it! One lucky winner will be selected at random. And if you want to increase your chances, you can do any or all of the following, and leave a comment for each that you do:
1. Follow me on Twitter: @GlobalVegan
2. Link to this giveaway on Twitter

3. Link to this giveaway on Facebook
4. Link to this giveaway on your blog 
5. Subscribe to this blog
6. “Like” Quick-Fix Vegan on Amazon
The contest closes Sunday night 10/30 at midnight.  The winner will be announced next Monday 10/31. So, tell me, why do you want to win a copy of Quick-Fix Vegan?

Another Monday, Another Winner — and a New Giveaway

How better to brighten a Monday than with a new cookbook giveaway!  But first, it’s time to announce the winner of last week’s giveaway.  The winner (chosen randomly via Random.org) of a copy of Vegan Fire and Spice: 200 Sultry and Savory Global Recipes is: #15 – Celyn.  Congratulations, Celyn! Please e-mail me with your mailing address and I’ll get the book right out to you.
And now for a new “Make My Monday” giveaway. This week’s prize is a copy of Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide.  My husband Jon write the survival guide section (a must-have for whenever the power goes out — we lived through a few hurricanes, so I know) and I wrote the 80 recipes, all of which can be made using only pantry ingredients and can be ready in less than 15 minutes.  The best part of these recipes is their versatility: if you have fresh or frozen ingredients, you can use them, but if you only have canned or dehydrated ingredients, these recipes can be invaluable. 
Many of these recipes, such as the Samosadillas shown above, as well as the Almost-Instant Black Bean Chili and Puttanesca in a Pinch are regulars in my house.  Here’s another favorite — Moroccan-Spiced Vegetable Stew:

These recipes are quick, easy, and delicious.  What more could one ask for, except maybe these no-bake Ginger Rum Balls:

 To win a copy of Vegan Unplugged, just leave a comment at the end of this post that answers this question:  What is your favorite pantry ingredient?  That’s it! One lucky winner will be selected at random. And if you want to increase your chances, you can do any or all of the following, and leave a comment for each that you do:
1. Follow me on Twitter: @GlobalVegan
2. Link to this giveaway on Twitter
3. Link to this giveaway on Facebook
4. Link to this giveaway on your blog
The contest closes Sunday night 10/23 at midnight.  The winner will be announced next Monday 10/24, when there will also be another new giveaway!  So, tell me, what’s YOUR favorite pantry ingredient?

Baklava Palmiers


st1\:*{behavior:url(#ieooui) }

/* Style Definitions */
table.MsoNormalTable
{mso-style-name:”Table Normal”;
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:””;
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:”Times New Roman”;}

When the earthquake shook my house last week I was in my second floor office sitting at my desk.  As the house swayed for several long seconds, my first thought was that it was me doing the swaying and not the ground and the house.  So, from a certain perspective, finding out it was actually an earthquake was kind of a relief.

Still, I was kind of shaken (no pun intended) by the experience, and a nice soothing cup of tea, served with something sweet (but quick and easy to make), seemed in order.
I’d been wanting to make sweet palmiers after making some savory palmiers as an appetizer a few weeks ago.  Since I developed a recipe for Shortcut Baklava in my soon-to-be-released new book, Quick-Fix Vegan, I though the idea of baklava palmiers might just work.  And they sure did!
Here’s the recipe:
Baklava Palmiers
The flavor of baklava in an easy and elegant cookie that required only 5 ingredients.  Recipe by Robin Robertson © 2011.
1 cup ground pistachios or walnuts
2 tablespoons sugar
Ground cinnamon, to taste
1 sheet frozen vegan puff pastry, thawed
2 tablespoons agave nectar, or more
In a bowl, combing the ground nuts, sugar, and as much cinnamon as you like in your baklava (from a pinch to 1/2 teaspoon). Mix to combine and set aside.
Roll out the puff pastry on a lightly floured work surface (you can roll it out between sheets of parchment paper if you like) into a 10 x 14-inch rectangle, trimming the edges if needed so you have straight sides.
Spread the nut mixture evenly on top of the pastry surface to cover, spreading it out to the edges, then drizzle with a thin drizzle of agave, 1 to 2 tablespoons. (Do not allow the agave to “pool” anywhere — it should be drizzled in a super-fine stream.)
Cut the pastry rectangle in half width-wise to create two long narrow rectangles (10 x 7-inches).  Use your fingers to carefully roll one short end of a pastry rectangle towards the center and then roll the opposite end towards the center so that they meet in the center and look like two scrolls.  Press gently to make sure the rolls stick together. Repeat with the second strip of pastry, then wrap the pastry rolls separately in plastic wrap and refrigerate until firm, 1 to 2 hours. 
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat. Use a sharp knife to slice one of the pastry rolls crosswise into 12 pieces and arrange them on the prepared baking sheet. (I only bake one roll at a time so they’re baked fresh each time — but you can bake them both, if you prefer.)
Bake until the pastry is nicely browned, about 12 minutes.  If they start to brown too much on the bottom after about 10 minutes, flip them for the last 2 minutes or longer, if needed.  When the palmiers come out of the oven, you can drizzle them with more agave, if desired.  Transfer the palmiers to a plate and serve warm.
Other News:
THANK YOU!! Many thanks to all who “Liked” for my Walnut Crusted Artichokes on One Green Planet.  Your votes have catapulted this recipe to the top 10 most popular vegan recipes on One Green Planet.  As such, the artichoke recipe is now posted on the Huffington Post — and you all made it happen.  I really appreciate your support! You can see my recipe here on Huffington Post.
BOGO SALE:  Over at Vegan Heritage Press, there is a great sale going on.  You can now buy two copies of Vegan Unplugged for the price of one, at an already great price of $11.95 plus s/h.  That’s like paying only $6.50 per book!  If you or anyone you know lost power during hurricane Irene, then you need Vegan Unplugged.  And with this great sale, you can buy one for yourself and give the other copy to someone you care about.

Soup Weather

I don’t know about where you live, but here in Virginia it’s been insanely cold, especially for early December. We usually don’t get this kind of relentless bone-chilling cold until February, so it’s been a daily struggle to stay warm.

One thing that has helped in that department has been an ongoing supply of soups and chili. I had been chopping veggies into pots so often recently that the other day, the unthinkable happened: I ran out of onions and carrots! Since it wasn’t my regular shopping day and there was no way I was going to brave the cold for just a few items, I made a pot of soup out of the dehydrated vegetables you see in the photo above.

We keep on hand a nice supply of dehydrated ingredients along with other pantry ingredients in case of emergency power outages. But it was nice to be able to tap into our pantry stash to make a quick (and easy) pot of soup. If you want to see how the soup turned out (and read more about the dehydrated ingredients), check out Jon’s post on his Vegan Unplugged blog.  (Fun fact: dehydrated chickpeas are ready to eat in just 10 to 15 minutes!)

I hope everyone is managing to stay warm! How long until Spring, anyway?

Roasted Vegetables in a Kabocha Bowl + Contest Winner!

In my house, a delicious kabocha squash usually gets stuffed and served as a main dish, but this time it got sidetracked as a receptable for roasted vegetables.  Here’s how it happened:  
When I make a stuffed kabocha, I partially roast it before stuffing it with a grain or bread-based stuffing and then finish it in the oven.  So the other day when I was roasting a pan of vegetables to accompany my Almost One-Dish Thanksgiving Dinner, I put a kabocha in the oven, too.  I guess I don’t need to tell you what happened next — I was compelled to pile the vegetables into the squash “bowl.” 
The combination of vibrant vegetables and squash together looks so gorgeous on the table, it’s guaranteed to steal the show on Thanksgiving (or anytime).   It’s kind of like a vegetable cornucopia, but with a kabocha squash standing in for the cornucopia.   
In case you’re wondering what some of those roasted veggies are, here’s the run-down:  purple yam, Brussels sprouts, chestnuts, baby white potatoes, carrots, scallions, and pitted Chinese dates.  (Note to self:  Next time, skip the Chinese dates — they don’t have much flavor and they’re kinda hard.)
Looking for more great ideas for Thanksgiving?  Tips and recipes from Party Vegan are popping up all over! Check out my Thanksgiving tips in this VegNews article.   And visit the Daily Meal for some of my Thanksgiving recipes including Chestnut Bisque, Porcini Stuffed Seitan with Wild Mushroom Sauce and Pecan Pumpkin Pie.
Now it’s time to announce the winner of my special Weekly Vegan Mofo Cookbook Giveaway. This week, Random.org smiled upon: Monique aka Mo! Congratulations! You’re the winner of a copy of Vegan Unplugged: A Pantry Cuisine Cookbook and Emergency Preparedness Guide. Mo: send me an e-mail with your address and I’ll get it right out to you! (Everyone else: A new giveaway starts tomorrow!)
Unscientific Poll Results: A quick glance through all 115 comments from this last contest reveals that chickpeas win by a landslide as the favorite pantry ingredient!

Spinach and White Bean Fritters + A Cookbook Giveaway!

Yes, it’s that time again — another weekly cookbook giveaway to celebrate Vegan Mofo!  This week, the prize is a copy of Vegan Unplugged: A Pantry Cuisine Cookbook and Emergency Guide.  My husband Jon wrote this book primarily as a way to eat well when the power goes out, but it’s also great for camping or when the fridge is bare or you don’t feel like cooking. 
I developed the recipes for the book using only nonperishable pantry ingredients.  Among them are: Almost-Instant Black Bean Chili, Samosadillas, Fire-Roasted Blueberry Cobbler, and one of my favorites, Ginger-Walnut Rum Balls.  All the recipes can be ready in 15 minutes.  Best of all, they are easily adapted for using fresh ingredients when you have them on hand. 
A case in point are the Spinach and White Bean Fritters (shown above with agave carrots and dried blueberries).  You can make the fritters with fresh or frozen spinach, but — get this — you can also make them with a jar of baby food spinach (!) which you’ve prudently stowed in your pantry for an emergency.  I made the fritters in today’s photo using frozen spinach, but I’ve also made them using the other options, and they all taste great.  The recipe is at the end of this post, but first —
Here are the contest details:
For your chance to win a copy of Vegan Unplugged, just leave a comment at the end of this post and tell me what your favorite non-perishable pantry ingredient is. That’s it!

The contest ends Monday 11/15 at midnight when a winner will be chosen at random and announced on 11/16. Good luck in the contest and happy MoFo-ing!

Spinach and White Bean Fritters
With no additives and a rich spinach flavor, a jar of spinach baby food is the secret ingredient to these tasty protein-rich fritters. Fresh, frozen, or rehydrated spinach can also be used in this recipe. For more recipes and info about Vegan Unplugged, check out Jon’s blog.
1 (15.5-ounce) can white beans, drained and rinsed
1 (4-ounce) jar spinach baby food (or 1/2 cup cooked chopped spinach, tightly packed)
1 tablespoon lemon juice
1/4 cup ground walnuts
3 tablespoons dried bread crumbs, plus more if needed
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola oil
1. In a bowl, mash the white beans. Add the remaining ingredients, stirring until well mixed.
2. Heat the oil in a nonstick skillet over medium-high heat. Shape the mixture into small patties (you can dredge in extra bread crumbs, if you like) and cook in the hot skillet, in batches if needed. Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown. Serve hot.
Makes 4 servings

How Do I Love Momos?

Let me count the ways….
I love my momos steamed. But I love them even more when steamed first and then sautéed in a little soy sauce. Most of all, though, I love momos when liberally doused with spicy tomato achar — a “must have” accompaniment for any serving of momos.

If you’ve never had momos, you’re in for a treat — especially if you like all manner of Asian and Indian food like I do.  Momos are Nepali stuffed dumplings, similar to stuffed wontons or gyoza, with a flavorful vegetable filling.  What seals the deal is the achar sauce, which is made with lots of tomatoes, hot chiles, garlic, cilantro, and spices. The sauce is so good, there is rarely any leftover, but when there is, it’s great scooped up with chips.

I wish I could share the recipe, but I can’t right now because it’s scheduled to be in an upcoming issue of VegNews magazine in my Global Vegan column. For now, the above photo shows some of the yummy momos in achar that I made recently — the photo was taken just seconds before they were devoured.

If you live near a Himalayan or Nepali restaurant, consider stopping by for some vegetable momos and let me know if it was love at first bite for you, too.

Other News:
Cookbook Giveaway on Vegan Appetite: Head on over to Vegan Appetite for your chance to win a copy of Vegan Unplugged — the pantry cookbook (with recipes ready in 15 minutes) that also doubles as an emergency guide for when the power’s out.

Other, other news:
My Black Bean and Butternut Chili from Party Vegan is featured in this week’s Splendid Table newsletter!

On Tuesday, November 2, I will be the guest blogger on GoDairyFree.org.

On Wednesday, November 3, I will be a guest on the Jazzy Vegetarian radio program.

And, finally….

Recipe Testing Has Begun:  All of the recipe testers for my next cookbook have been chosen and contacted and the testing has begun!  Thanks again to all who e-mailed me or otherwise contacted me about testing.  It was a tough decision because I’m sure you’d all be terrific!