Just as he did with his first book Vegan Tacos, Jason spent a lot of time researching Vegan Mexico. He begins the book with a bit about the history of Mexican food, explaining the basic foods that can found in each region of the country, and what their influences are. Did you know that most of the cuisine in the Veracruz area of Mexico has a Spanish influence, whereas dishes in Baja are designed to cater to American and Japanese tourists? I found it pretty interesting to learn that most of the food in Mexico was plant-based until the Spanish brought animal foods with them in the early 1500s. They also spices, citrus fruits, onions, and garlic with them.

Jason also spends some time explaining the different ingredients that are used in Mexican cooking, so if you don’t know the difference between a poblano chile and a Serrano chile, you’ll learn. He also has a list of kitchen equipment that’s handy to have when cooking Mexican food. I can vouch for my tortilla press – it’s inexpensive and I’ve made the most amazing homemade tortillas with it, using Jason’s recipe, of course!

The recipes in Vegan Mexico start with Corn, Beans, Rice, and Chiles, where you’ll learn the basics of cooking with these integral ingredients. Jason explains how to dry chiles, as well as how to roast and fry them. The next chapter is full of salsas and dips, which accompany many of the book’s dishes.

The food in Vegan Mexico includes street food, tacos (of course!), sandwiches, enchiladas, tamales, salads, soups, main dishes, grilled fare, snacks, breads, drinks, and sweets. If you don’t know the difference between a chalupa, a gordita, and a chimichanga, don’t worry – Jason will explain what they are. There’s also a glossary that includes some of the Spanish terms that are used throughout the book.

When Vegan Mexico arrived, I sat down with it and marked off what I wanted to make. I found myself marking off most of the recipes in the book! I decided to start with Green Rice, since green is my favorite color. This dish was extremely flavorful, and it was the perfect accompaniment to many of the other dishes I made. The recipe makes a big batch, but it kept well in the fridge, and we ate it with our meals throughout the week.

Next up were the Tostadas with Hearts of Palm Ceviche, which came together in a flash. These were a refreshing change from the usual tacos on a Tuesday. (I think #TostadaTuesday should be a thing!) Served with Mexican Street Corn, it was the perfect meal. I don’t know how I’m ever going to be able to go back to eating plain corn on the cob after slathering it with the easy-to-make dressing in Jason’s recipe!

Before Vegan Mexico, I didn’t know that chimichangas are basically deep-fried burritos. I made Northern Mexican Chimichangas using mushrooms and zucchini and I dry fried them, rather than frying them in oil, so I guess they were somewhere between a chimichanga and a burrito. I also didn’t know that a torta is a sandwich – for some reason I thought it was a dessert. The Fried Shredded Seitan Sandwich was incredibly delicious. I opted to bake the bread rather than fry it for this dish, but I don’t the flavor was compromised at all.

There are several breakfast recipes in Vegan Mexico, and I was anxious to try some of them. I have no idea how to pronounce chilaquiles, but I do know that the breakfast version is delicious! It consists of tortilla chips smothered in salsa, and topped with tofu scramble and beans. Tofu and Tortillas in Red Salsa, or tofu rancheras, is a similar dish, and equally as tasty.

The recipes in Vegan Mexico are versatile. You can make your own tortillas, or you can use store-bought. You can make one of Jason’s salsas, or you can use your favorite jarred salsa. If you’re into DIY, you can even make your own chili powder, or you use your favorite store-bought variety. I went the lazy person’s route, and I used store-bought for most things, so all of the dishes that I made came together very quickly. Jason also includes options, so if you can’t find cactus paddles, you can use zucchini. If you’re gluten-intolerant, you can use portobellos instead of seitan. Some of the fried recipes I made also had options for baking, for those worried about oil.

Vegan Mexico is the perfect book for anyone who wants to cook authentic Mexican food at home!

Review reprinted with permission from Dianne’s Vegan Kitchen.

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In The Book of Veganish, Kathy Freston teams up with young adult novelist Rachel Cohn to show socially aware teens and college students the benefits of adopting a plant-based diet and why “vegan” is more than a label – it’s about aligning food with values.

The Book of Veganish deals not only with the whys and hows of going vegan, but also with just about every situation that can arise, such as dealing with parents and friends, and eating out. Staying healthy on a budget, what supplements to take, and how deal with that protein questions are also covered.

Of course, a big part of going vegan is dealing with food and exactly what to eat, and The Book of Veganish covers that, too. With a formula for blending the perfect smoothie, how to order vegan food at fast food restaurants, and how to deal with lunch in the school cafeteria, there are tips for dealing with just about any and all situations that arise around food.

And of course, there are recipes! The Book of Veganish contains 70 simple recipes that are easy to make and contain easy-to-find ingredients. You’ll find recipes for breakfast, lunch, dinner, snacks, and desserts, along with drool worthy photos taken by Nicole Axworthy. These recipes will definitely please everyone in the family – even those who swear they could never give up meat.

The Book of Veganish is the perfect resource for teens and young adults who want to go vegan, and their families and friends could benefit from reading it as well. If my family had read this wonderful book all those years ago, I would have gone vegan much sooner!

Loaded Potato Soup

This soup is a total sneak. It has a really satisfying taste like baked potatoes, but even when loaded with indulgent toppings (if you so choose), it’s still low in fat; and be­cause it’s vegan, it has no cholesterol.

Makes 4 servings

Ingredients

• 1 pound baking potatoes (2 or 3 large)
• 1 tablespoon extra-virgin olive oil
• 4 slices vegan bacon (such as LightLife Smart Bacon), chopped, or ½ cup vegan bacon bits (see Note)
• 3 cups plain, unsweetened almond or soy milk
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• Salt and ground black pepper
• 2 tablespoons minced scallions
• ¾ cup vegan sour cream and/or shredded vegan cheddar cheese, such as Daiya brand (optional)

Preparation

Preheat the oven to 400°F. Place the potatoes in the oven and bake until soft, 45 to 60 minutes. Re­move the baked potatoes and set aside to cool slightly.

(If using bacon bits, you can skip this next step.) While the potatoes are baking, heat the oil in a skil­let over medium heat. Add the vegan bacon and cook until lightly crisped. Do not overcook. Remove the bacon from the skillet and set aside.

Heat the milk in a large saucepan over medium heat.

Halve the baked potatoes lengthwise. Use a spoon to scoop out the insides of the potatoes and add them to the hot milk along with the onion powder, garlic powder, and smoked paprika (if using). Use a potato masher or wooden spoon to mash the pota­toes in the pot, leaving them somewhat chunky. Season with salt and pepper to taste.

Simmer over medium heat until thickened, stirring frequently to keep it from scorching or burning, about 10 minutes. Stir in half the bacon. Ladle the hot soup into bowls and sprinkle with the remaining bacon, the scallions, and, if desired, the sour cream and/or vegan cheddar.

Note: If using bacon bits such as Bac-Os, you can eliminate the olive oil and the sauté step—the bacon bits can be added to the soup “as is.”

Reprinted from The Book of Veganish by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Kathy Freston and Rachel Cohn. Recipe by Robin Robertson. Photograph by Nicole Axworthy.

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The title says it all – Easy Vegan Breakfasts and Lunches by Maya Sozer from Dreamy Leaf is packed full of recipes for quick and easy-to-make breakfasts and lunches. Whether you work in corporate America, are self-employed, or a full-time mom, the day can get busy, and it can be difficult to get a decent meal. The recipes in Easy Vegan Breakfasts and Lunches are far more economical – not to mention more delicious – than takeout or prepackaged meals. Wouldn’t you rather have a delicious bowl of Coconut Curry Polenta with Sautéed Mushrooms for lunch instead of a prepackaged sandwich from the corner store? Doesn’t Day Dream French Toast sound like a much tastier option than a dry, bland bagel?

While most of the recipes in Easy Vegan Breakfasts and Lunches come together in a matter of minutes, some require just a little time to prep ingredients the night or weekend before. If you work outside of the home, you can easily make lunch before you head out in the morning, and pack it to go.

Breakfast recipes include mouthwatering Good Moring Tiramisu, Blueberry Chia Smoothie, and Quinoa Porridge. Delicious lunch choices range from Green Lentil Burgers and Spicy Potato Leek Salad to Takeaway Sandwich and Broccoli Waldorf Salad. And just in case you’re in need of a little pick-me-up, snack recipes are included, too, with such options as Raw Apple Pie Bars, Beet Hummus, and Mini Lemon Curd Tarts.

Easy Vegan Breakfasts and Lunches is the perfect book for another who is looking for quick and easy recipes for their morning and midday meals. It’s perfect for just about anyone who wants to stay healthy and eat well, despite a hectic schedule.

Curried Chickpea Tacos

Let’s make a little unusual taco, with curried chickpeas for the spicy protein element together with an awesome, perfectly complementing red cabbage and avocado salad. Because we know that anything in a tortilla shell is allowed to be tacos and that tacos won’t judge. Both the chickpeas and the red cabbage salad can be made ahead, to be assembled into tacos at lunchtime.

Serves 2

Curried Chickpeas

• 1 (15-oz [425-g]) can chickpeas, drained and rinsed
• 1 ½ tsp (3 g) curry powder
• 1 tsp (3 g) garlic powder
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) hot sauce

Red Cabbage Salad

• 2 cups (140 g) shaved red cabbage (shave with a peeler)
• ½ cup (35 g) chopped lettuce
• 1 tbsp (15 ml) olive oil
• Juice of ½ lemon
• 1 radish, sliced
• 1 cucumber, cubed
• 6 cherry tomatoes, cut in half
• 1 avocado, peeled, pitted and cubed
• Salt
• 4 soft tortillas (I used wheat)

Preparation

Place all the ingredients for the curried chickpeas in a pan over medium-high heat and cook for 5 to 7 minutes. Mix the salad ingredients in a large bowl. Heat the tortillas in a panini maker, in a pan or directly over the stovetop until you get a little charring and crispness. Stuff the tortillas with the fillings.

From from Easy Vegan Breakfasts and Lunches by Maya Sozer. Reprinted with permission from Page Street Publishing, Co.

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I’ve been following Vegan Beauty Review’s Sunny Subramaniam for years now, so I know that she would never steer me wrong. In The Compassionate Chick’s Guide to DIY Beauty, she has put together an incredibly comprehensive guide to vegan beauty and make-it-yourself products. Sunny is whimsical and fun, and her personality shines throughout the book. While making these recipes, you’ll almost feel as if you’re having a girl’s night in with your BFF. Cocktails and snacks, not included.

The first part of The Compassionate Chick’s Guide to DIY Beauty is dedicated to the Ins and Outs of Vegan Beauty, which includes info on why you should be using vegan and cruelty-free beauty products, and why you should make them yourself rather than buy them at the store. (Hello, huge cash savings!) Sunny includes a list of the toxic junk that’s often found in commercially prepared beauty products, and explains why you don’t want that garbage anywhere near your skin. She also has a comprehensive list of essential DIY ingredients and equipment, including essential oils, vegetable waxes, clays and sugars.

The recipe section of the book includes instructions to make 125 different products to pamper yourself from head to toe. Recipes cover everything from face and body care to hair care and cosmetics. There’s even a unisex chapter with recipes for deodorant, toothpaste, shaving cream, and more.

The instructions area easy to follow, and most of them include step-by-step photos. The products don’t take much time to make, and each one uses just a few ingredients. A lot of the ingredients are items you might already have in your pantry, because why would you put something on your skin that you wouldn’t want to put in your mouth? Sunny sprinkles fun tips, tricks, and interesting info throughout the section. Sample beauty routines are also included.

Anything and everything you need to know about making your own vegan beauty products is included in this incredibly fun and informative book. Every chic vegan needs a copy of The Compassionate Chick’s Guide to DIY Beauty!

Black Forest Chocolate Cake Facial Mask

This recipe is made with such yummy ingredients, like cocoa powder and luscious ripe cherries, that you’ll need serious willpower not to bake up a vegan cake to match. Oh, what the heck, why not make both? As Oscar Wilde wrote, “The only way to get rid of a temptation is to yield to it.” 

Best For: All skin types

Top Tip: Cherry juice is useful for lightening skin and clearing up dark spots. Cherries contain the antioxidant vitamins A and C, plus the minerals potassium, zinc, iron, copper and manganese. The fruit and juice are anti-inflammatory, moisturizing and healing for damaged skin.

Superstar Ingredient: Cocoa powder is antioxidant-rich, so it helps neutralize harmful free radicals and repair skin cells.

Equipment Needed:

• Blender

Ingredients:

• 3 large ripe cherries, pitted
• 1 tbsp/15 mL kaolin clay
• 1 tbsp/15 mL almond milk
• 2 tsp /10 mL unsweetened cocoa powder

Preparation:

In blender, purée cherries, clay, almond milk and cocoa powder until smooth. Spoon into a small bowl.

Using fingers, spread mask all over damp cleansed facial skin. Let stand on skin for 10 minutes.

Rinse face with warm water and pat dry with a towel. Follow with your favorite toner and moisturizer.

Cover and store any leftovers in the refrigerator for up to 1 week.

Courtesy of The Compassionate Chick’s Guide to DIY Beauty by Sunny Submaranian & Chrystle Fiedler © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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Mark is a widely acclaimed and multi-award winning chef and author of seven books. He has an impressive list of accomplishments including Executive Chef for North American Vegetarian Society’s Vegetarian Summerfest, and he has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, The Peninsula Spa and more. Mark was the founding chef of The Blossoming Lotus Restaurant in Kaua’i, which was voted “Best Restaurant on Kauai.”. Mark also teaches amazing cooking classes throughout the world with his company Vegan Fusion. In addition to the great classes he provides through Vegan Fusion, he trains instructors to be part of his team, teach classes themselves and spread the message of compassion, health and healing. For more information on these great services and where you can find a class near you, please visit www.veganfusion.com.

I love Mark because he and I share a very similar mission through our work: helping people learn about foods that heal and making them into beautiful and incredibly appealing dishes. Mark’s recipes are some of the most diverse, creative and artistic I’ve ever seen and tasted. He blends flavors from all over the world, hence the name, Vegan Fusion.

I asked him to tell us why he wrote Healing the Vegan Way: “For as long as I can remember I have been interested in the healing qualities of foods. I wanted to demonstrate that plants have the power to heal and transform our lives and that many of the major health challenges facing society can be prevented and reversed by adopting more of a plant-based diet.”

In Healing The Vegan Way, Mark has combined information from the world’s leading medical professionals like Michael Klaper, MD,  Michael Greger, MD, Joel Kahn, MD, Brenda Davis, RD, Julieanna Hever, MS, RD, along with information about the healing properties of plant based foods and his some of best healing raw and cooked recipes. By providing all you need to know cook delicious, healthy vegan meals including 200 simple whole-food recipes, health-supportive cleanses, menu plans, and more, Mark helps you get the most out of your food and lead your most vibrant, happy and healthy life.

Mark is not only a super sweet guy with a wealth of knowledge, he’s also incredibly funny and both his classes and cookbooks are very entertaining! Whether you take a class from him or just read his books, you will not be disappointed. Just a few of the incredible dishes with super healing properties you will enjoy in Healing The Vegan Way include; Vegan Cheeses and Dips, Watermelon Gazpacho, Healing Broth, Maple Baked Tempeh, Cauliflower Steaks, Grilled Eggplant Towers with Cashew Ricotta, tons of salads and other mains, numerous healing drinks, juices and smoothies and healthy desserts.

Raw Coconut Curry Vegetables

Yield: 4 cups vegetables

Prep time: 30 minutes, Total time: 30 minutes

Serving size: 1 cup | Number of servings: 4

Curries, staples of Indian cuisine, are often cooked. This raw version gives you the wonderful warm flavor of curry with the juiciness and crunch of raw vegetables and sprouts. Curry is a blend of ground spices, including cayenne or red pepper, coriander, cumin, and turmeric. Turmeric provides the signature golden color along with many of the healing benefits. Low in fat, sugar, and sodium, curry itself is a great source of vitamin B6, folate, calcium, magnesium, phosphorus, potassium, and copper, and a very good source of dietary fiber, vitamin E (alpha tocopherol), vitamin K, iron, and manganese. A superior way to enjoy an enzyme-rich and satisfying raw veggie meal. Enjoy as part of a raw feast with raw nori rolls or raw chocolate pudding.

Ingredients:

• 2 to 3 medium-size zucchini, spiralized (4 cups tightly packed)
• 1 cup tightly packed julienned red cabbage
• 1 medium-size red bell pepper, seeded and julienned
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons wheat-free tamari or other soy sauce, or coconut aminos (optional)
• 1 cup Raw Coconut Curry Sauce (see recipe)
• ¼ cup thinly sliced green onion
• ¼ cup mung bean sprouts (optional)
• 1 tablespoon finely chopped fresh cilantro
• ¼ cup raw peanuts (optional)

Directions:

Combine the zucchini, red cabbage, and bell pepper in a bowl. Add the lime juice, and tamari, if using. Add the Raw Coconut Curry Sauce and toss well. Portion out into four bowls, or leave in one bowl and serve family style.

Top with the green onion, mung bean sprouts, if using, cilantro, and peanuts, if using. Have fun!

Variations: add other veggies, such as julienned yellow bell pepper, carrot, or beet. Add 1 cup of raw kelp noodles (see page 87). Add 1 cup of julienned medium-soft coco-nut meat.

Raw Coconut Curry Sauce

Yield: 2 cups sauce

Prep time: 10 minutes, Total time: 10 minutes,

Serving size: 1/4 cup | Number of servings: 8

Experience a hint of the tropics in this raw version of a coconut curry. Curry powder provides the dominant flavor with the spices turmeric, cumin, and coriander. Low on carb and high on fiber, coconut meat helps you metabolize both protein and fat due to its whopping manganese content. Serve with Raw Coconut Curry Vegetables or even as a dipping sauce.

Ingredients:

• ¾ cup medium-soft fresh coconut meat
• 1 ½ cups coconut water
• 1 tablespoon plus 1 teaspoon fresh ginger
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon raw almond butter
• 1 tablespoon finely chopped fresh cilantro
• 1 ½ teaspoons curry powder
• 1 teaspoon seeded and diced jalapeño pepper
• 1 teaspoon coconut aminos, wheat-free tamari, or other soy sauce
• ½ teaspoon tamarind paste
• ¼ teaspoon sea salt, or to taste
• ¼ teaspoon ground cumin

Directions:

Place all the ingredients in a blender and blend well.

Variations: Replace the coconut meat and ½ cup of coconut water with 1 cup of coconut milk. Replace the almond butter with peanut butter.

Excerpted from Healing the Vegan Way: plant-based eating for optimal health and wellness by Mark Reinfeld. Copyright © 2016. Available from Da Capo Press | Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

We have a copy of Healing the Vegan Way by Mark Reinfeld for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on August 4th. Good luck!

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Mark Reinfeld photo by Megan Sorel
Raw Coconut Curry Veggies and Watermelon Gazpacho photos by Erik Rudolph
Superfood Sprout Salad photo by Mark Reinfeld

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What is Jackfruit you may ask? This delicious fruit is a staple crop cultivated for years in South and Southeast Asia and can get as large as 80 pounds! It lends a “meaty” texture, is rich in fiber and a healthy alternative to meat and can be made into a variety of delicious dishes! You can learn more about this fun fruit here: https://en.wikipedia.org/wiki/Jackfruit

Why jackfruit? Jackfruit is a miracle crop. A single tree yields two to three tons of nutritious fruit each year, with minimal or zero maintenance. Jackfruit is extremely underutilized in proportion to its global potential, for lack of connection between growers and the international marketplace. The jackfruit also provides a potential solution to countries facing problems with food security.

The Jackfruit Company’s founder and CEO Annie Ryu visited India for the first time in 2011 and immediately saw an opportunity. After seeing how much jackfruit was going to waste in the country, she wanted to find a solution to convert this lost resource into income and opportunity for farming families — all while creating a delicious, healthy meat-alternative food product. With that, The Jackfruit Company was born!

And The Jackfruit Company makes all these delicious products with this fruit:

• BBQ Jackfruit
• Sesame Ginger Jackfruit
• Tex-Mex Jackfruit
• Curry Jackfruit

And Coming Soon!

• Burgers
• Meatballs
• Nuggets- Tenders

A jackfruit looks like this! And just of few of the beautiful dishes you make using it are below.

Curry Flavor!

Curry Soup with red curry and veggies! Oh my goodness, this was amazing!

Sesame Ginger Flavor!

Sesame Ginger Buddha Bowl with a delicious miso dressing!

Tex – Mex Flavor!

Taquitos made with the Tex – Mex Flavor and avocado creme!! Super easy and so delicious!

BBQ Flavor!

Makes an easy BBQ Sandwich!

I had so much fun working on this post and tasting The Jackfruit Company’s yummy products! Every single one of them was delicious and you can make an abundance of dishes with them. You can find some more fun recipes on their website too: http://www.thejackfruitcompany.com/category/recipes/

I’ve found the product quite regularly at specialty grocery stores in Colorado, the distribution is becoming more widespread too! Which is very exciting news! Here is a super duper simple store locator, bet you can find one close to you: http://www.thejackfruitcompany.com/store-locator/

And now for a giveaway!! Enter for your chance to win 2 coupons for free products. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on June 8^th. Good luck!

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Kathleen Henry was born and raised in a small rural Alaskan town. Alaska might not be the first state that comes to mind when you think of vegan food ­– there aren’t any stores like Trader Joe’s or Whole Foods, and there isn’t much produce to be found during the harsh winters – but Kathleen make makes it work. She purchases her fruits and veggies from farmer’s markets and her local CSA and she buys just about everything else at her local grocery store. As she says in her introduction, is he can make it work with limited ingredients in the Last Frontier, then you can, too.

Kathleen starts Pure & Beautiful Vegan Cooking with ingredient tips and information on equipment. The recipes in Pure & Beautiful Vegan Cooking don’t use very many hard-to-find ingredients, but there are one or two that you might need to order from Amazon or Vitacoast if you have limited resources in your area. A vegan kitchen looks pretty much the same as an omnivore kitchen, but Kathleen shares some info on equipment that you might want to splurge on, like a high-powered blender and a food processor.

The meals in Pure & Beautiful Vegan Cooking are divided into Mornings, Afternoons, and Evenings chapters. These recipes use easy-to-find whole foods such as beans, grains, and veggies. They’re all quick and easy to make, and there’s nothing that a non-vegan dinner guest might find “weird”. I’ve made a few recipes from these chapters – they all took less than half an hour to make, and they were all super tasty. The Walnut-Chickpea Tacos were so easy to make it felt like I was cheating. The Herbed Socca came together so quickly that it left me wondering why I don’t make socca more often. Before I even began to prepare the Grilled Vegetable Pitas, I could tell that the Cilantro Lime Sauce was going to be good, so I doubled the amount and slathered the leftovers on other meals.

The books other chapters are Snacks, Sides & Salads; Bakery; Sweets; and Drinks. In these sections you’ll find recipes for everything from Vegan Queso Dip and Summer Macaroni Salad to Mocha S’mores Pie and Wild Blueberry Pie Chia Jam.

Pure & Beautiful Vegan Cooking is a beautiful book with gorgeous photos. I LOVE the book’s stay-flat binding that allows me to keep my book open on the counter while cooking. (Why aren’t more publishers using stay-flat binding??) If you think it’s difficult to be vegan where you live, if you’re looking for reduce your meat intake, or if you’re just looking for some delicious plant-based recipes, Pure & Beautiful Vegan Cooking is the book for you!

Herbed Socca w/ Roasted Broccoli & Hummus

I like to think of socca as “lazy man’s pizza,” but it’s really better thought of as a savory and hearty pancake made with chickpea flour. Just like with pizza, any of your favorite veggies can be thrown on top! Even if it’s just topped with a handful of mixed greens and some olive oil, it will be completely delicious.

Personally, I think socca batter is best when infused with herbs and/or spices and baked in a cast iron skillet. Okay—truthfully, it’s best prepared in a wood-fired oven but we can’t all live above an authentic, Italian pizzeria. A regular ol’ oven works just fine, I assure you. My go-to socca is topped with creamy hummus, roasted broccoli and fresh sprouts for an easy and nutritious meal. Once you start making socca, it will be a regular in your arsenal of recurring meals!

Serves 4-6

Batter

• 1 cup (90 g) chickpea flour (see note)
• 1 tsp table salt
• ½ tsp dried parsley
• ¼ tsp dried oregano
• ¼ tsp dried thyme
• Dash of ground black pepper
• 1 ½ cups (350 ml) water
• 4 tbsp (60 ml) olive oil, divided

Toppings

• 1 small head of broccoli (200 g), sliced florets only
• 1/3 cup (90 g) of your favorite hummus
• ¼ cup (14 g) broccoli sprouts or microgreens (optional, see note)

Preparation

Place a 12-inch (30-cm) cast iron skillet inside the oven and preheat to 450°F (232°C).

In a medium bowl, whisk together the batter ingredients excluding the water and oil. Now, slowly whisk in the water and 2 tablespoons (30 ml) of the oil. Allow the batter to rest for 15 minutes to 2 hours.

While the batter rests, slice the broccoli florets. Arrange the florets in a single layer on a baking sheet lined or coated with a nonstick cooking spray and drizzle with 1 tablespoon (15 ml) of oil. Set aside.

Once the batter is done resting, coat the hot skillet with 1 tablespoon (15 ml) of oil and pour in the batter. Place the skillet on the top middle rack in the oven and place the broccoli pan on the lower middle rack in the oven. Bake for 15 minutes.

Remove the broccoli from the oven after the time is up. Now, move the top rack to its highest level and broil the socca for about 5 minutes, until slightly crispy on top. Be sure to keep your eye on it, ensuring that it doesn’t burn.

Remove the socca from the oven and allow to rest for 5 minutes. Top with a layer of hummus, followed by the broccoli and finally the sprouts. Serve warm.

Notes: Chickpea flour goes by many names. You might find it labeled as garbanzo bean flour, besan or gram flour. It can be found in the ethnic or bulk section of your grocery store. Alternatively, it can be found on Amazon.com.

I grow my own broccoli sprouts so I always have them on hand. They’re very easy to sprout, long-lasting and a lovely, fresh addition to meals, especially during the long, Alaskan winter months!

The longer the batter is allowed to rest, the better. But hey, when my tummy is growling, time is of the essence!

Recipe reprinted with permission from Pure and Beautiful Vegan Cooking by Kathleen Henry.

Review reprinted with permission from Dianne’s Vegan Kitchen.

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In her new book Raw. Vegan. Not Gross, Laura Miller dispels the myths about vegan food being bland with her recipes for delicious vegan dishes, many of which are raw. People also tend to think raw food is too time consuming to prepare, and that raw foodists usually eat meals that are full of weird, expensive ingredients. Laura also banishes those beliefs, as these recipes are easy-to-make and budget friendly. Most of the ingredients can be found in the produce department in just about any grocery store.

If you’re new to raw “cooking”, that’s okay, because Laura starts the book with some info on how to stock your pantry and what equipment to have on hand in the kitchen. Chapters include Breakfasts, To Go, Salads, Weeknight Dinners, Party Food, Die Alone (which is actually snacks), and Sweets. You’ll find recipes for just about everything from healthy foods like Pesto Pasta, Orange-Watercress Salad, and Kale Chips to treats like Chocolate Cream Pie, Donuts, and Brownie Popsicles. A majority of the recipes are raw, but there are some cooked dishes in the mix, too.

Laura’s fun, quirky personality shines through in the pages of Raw. Vegan. Not Gross. With her as your guide, you’ll learn that healthy eating can be pleasurable, rather than a chore. Raw. Vegan. Not Gross. is a gorgeous hardcover book full of mouthwatering photos by David Loftus, and it’s a welcome addition to my cookbook library. If you want to add more easy raw dishes into your diet, are trying to eat more healthfully, or just love good food. This is the book for you!

SPRING ROLLS

cooked – 8 servings • active time: 30 minutes

Once, I had been trying to prep these spring rolls, but I just straight up ran out of time and realized I wouldn’t be able to roll them all. I marched all the ingredients out on cutting boards and laid them down on the dining table and informed my friends that they were responsible for making their own. At first I was embarrassed by my failure to get food on the table, but then I realized that everyone actually loved being able to build their own, because they could customize them and make them exactly how they liked them, and it was a great conversation starter for the folks who didn’t know each other that well yet. From now on, I’m only doing BYOSR (build your own spring roll).

There’s really no limit to what else you can put in here. I love adding mango and cilantro. Make them your own!

For the spring rolls:

• 8 rice paper spring roll wrappers
• 1 cup thinly sliced carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced yellow bell pepper
• 1 large bunch fresh basil
• 1 small bunch fresh mint

For the dipping sauce:

• 1/2 cup tamari
• 2 tablespoons apple cider vinegar
• 2 tablespoons raw honey
• 1 tablespoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes

Prepration

1. Fill a shallow dish with room-temperature water (just make sure it’s a little wider than your rice paper wrappers).
2. Place one wrap in the water for about 1 minute, until it becomes soft and pliable.
3. Transfer the wrap to a cutting board and place a small handful of the vegetables and herbs in the center.
4. Fold the top half of the wrap over the fillings, then fold in both sides, and last, fold the bottom up to seal. Repeat for each spring roll.
5. Make the dipping sauce: Put all the ingredients in a blender and blend until smooth. Transfer to a small bowl and serve alongside the spring rolls.

Recipe reprinted with permission from Raw. Vegan. Not Gross. by Laura Miller. Photography by David Loftus.

I have copies of Raw. Vegan. Not Gross. for three lucky winners. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on May 29th. Good Luck! 

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It’s too bad I can’t go back in time and give myself a copy of Peta’s Vegan College Cookbook, because it would have come in handy back then, and I probably would have made the switch from vegetarian to vegan much sooner. This book contains 277 fast, easy, and cheap recipes for students who are on a budget and are struggling to stay vegan while away at school. This is not gourmet dining, so don’t expect to find recipes for breaded tempeh in lemon-caper sauce. These are dorm-room recipes that can be made in a microwave or without the use of heat at all. They’re fun recipes that even picky eaters will enjoy, such as Lagume Va-Va-Voom, By the Textbook Tempeh Tacos, and Fiesta in Your Mouth Salsa

My tastes have become a little more refined than they were when I was in college, but back then I would have had no problem digging into a bowl of Cheapskate Chili and Bean Stew or a plate full of Night Owl Nachos. There are recipes for every meal of the day, including snacks, drinks, and desserts, as well as spotlight chapters devoted solely to peanut butter, ramen, and potatoes. (I’m going to have to admit that digging into anything made with peanut butter, ramen, or potatoes sounds great to me right now!)

In addition to the recipes, Peta’s Vegan College Cookbook contains lots of useful information on vegan eating. There’s a list of grocery items that will help you stock your kitchen, info on vegan alternatives to meat, eggs, and milk, and some tips for new cooks.

Peta’s Vegan College Cookbook is a must have for college students, first time cooks, and vegans on a budget!

‘Pimp My Ramen’ Noodles

Ingredients

• 1 package vegan ramen noodles
• 1 heaping tablespoon peanut butter
• 1 tablespoon Sriracha
• 1 handful bean sprouts (optional)
• 1 tablespoon crushed peanuts (optional)

Preparation

Crush the ramen noodles and place in a large microwave-safe bowl. Cover with water and stir in the seasoning packet. Nuke in the microwave for 4 minutes, then drain.

Stir in the peanut butter and Sriracha.

Top with bean sprouts and crushed peanuts, if desired.

Makes 1 serving 

We have copies of Peta’s Vegan College Cookbook for two lucky winners! Follow the instructions below to enter. U.S residents only, please. Contest ends at midnight eastern time on May 11th, 2016. Good luck!

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Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese

If you love bacon but want a better alternative for your health, the planet, and, of course, the pigs, this is the book for you!

Leinana shows how easy it is to make vegan bacon from ingredients such as tempeh, tofu, carrots, chickpeas, eggplant, texturized vegetable protein, seitan, coconut, and mushrooms.

One of the most versatile recipes is the Baconish Bits. 
You can use these to make recipes in the book including Loaded Potato Soup with Bacon, Wedge Salad with Vegan Blue Cheese, Spinach and Fresh Fig Salad, and Chocolate-Peanut Bacon Truffles, which Vegan Heritage Press has allowed me to share with you. Is your mouth watering yet?

You can also enter the giveaway below to win a copy of the book!

Chocolate-Peanut Bacon Truffles

Makes 28 truffles

Peanut butter. Chocolate. Baconish Bits. These are like a grownup version of peanut butter cups. They are surprisingly easy to make and super fun to box up and give as gifts.

Ingredients

• 1/2 cup smooth peanut butter
• 2 tablespoons vegan butter, melted
• 3/4 cup confectioners’ sugar
• 2 tablespoons Baconish Bits (recipe follows)
• 2/3 cup vegan chocolate chips
• Additional Baconish Bits and/or Coconut Bacon, for garnish

Preparation

Line a large baking sheet with parchment paper. Use an electric mixer to combine the peanut butter, melted butter, and confectioners’ sugar. Fold in the Baconish Bits. Scoop out 1 teaspoon of the mixture, roll into a ball with your hands, and place the ball on the prepared baking sheet. Repeat this process with the remaining mixture. Chill in the refrigerator for 20 minutes.

Place the chocolate chips in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between intervals, until melted, about 1 1/2 to 2 minutes.  Dip the peanut butter balls in the melted chocolate. I find it easiest to use 2 small dessert forks to roll the balls in the chocolate and then lift them out, letting the excess chocolate drip back into the bowl. Place the truffles back on the parchment sheet. Sprinkle a few Baconish Bits or place a flake of Coconut Bacon on top of each truffle while the chocolate is still warm.

Chill the truffles in the refrigerator another 20 minutes to set the chocolate. Keep refrigerated until ready to eat—the truffles will soften and melt if left out too long.

Baconish Bits

Makes about 1 cup

It’s fairly easy to find accidentally vegan bacon bits at the grocery store, but they may contain preservatives and other questionable ingredients. These bits are easy to make yourself, healthier, and taste so much better than the store-bought kind.

Ingredients

• 1/4 cup boiling water
• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 1 tablespoon liquid smoke
• 1 teaspoon ketchup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup texturized vegetable protein (TVP)
• 2 tablespoons safflower or other neutral-tasting vegetable oil

Preparation

In a medium bowl, whisk together the boiling water, tamari, maple syrup, liquid smoke, ketchup, garlic powder, and onion powder. Mix in the TVP and stir until it is evenly coated.

Heat the oil in a large skillet (preferably cast iron). Add the TVP and cook until it is dry, dark brown, and crispy, 8 to 10 minutes. Stir frequently to prevent burning. Remove the skillet from the heat and allow the TVP to cool. Store Baconish Bits in an airtight container about 1 week.

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

Follow the instructions below for a chance to win a copy of Baconish. U.S. residents only, please. Contest ends at midnight eastern time on May 9th. Good luck!
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Portions reposted with permission from Veggies Save The Day.

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