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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Homestyle Vegan is packed with easy that are easy-to-make delicious recipes that are sure to please the whole family. Many of the dishes are vegan remakes of old favorites, such as French Onion Soup, Chickpea Noodle Soup, Pile O’ Poutine, and Vegetable Potpie. The recipes will take you from breakfast right through to dessert, and there are even holiday favorites, such as Green Bean Casserole with Crunchy Onions. There’s a chapter dedicated to comfort food, and another full of crowd-pleasers. There’s also section of diy kitchen basics, such as pizza dough and dairy-free mayonnaise.

New vegans often tell me that learning to cook without meat can be challenging, and they have a difficult time finding ingredients that recipes call for. They often complain that ingredients can be too expensive, as well. The recipes in Homestyle Vegan use simple ingredients that are probably already in your pantry, and if they’re not, they’re pretty easy to find. Many of the recipes use simple vegan swaps, such as almond milk instead of cows’s milk. I was pretty amazed to find that there isn’t a single recipe that uses tofu, tempeh, or seitan in Homestyle Vegan, which is a pretty amazing feat for a meatfree cookbook!

If you’re new to vegan cooking and are looking for easy recipes, if you’re cooking for a family who thinks vegan food is “weird,” or if you’re hoping to make vegan versions of your childhood favorites, Homestyle Vegan is the book for you!

Apple Fennel Stuffing with Caramelized Onions

For years, the only stuffing I’d ever eaten was the weird, kinda mushy from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don’t remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you’ve had the real thing, you just can’t go back—and with this easy recipe, you’ll never have to!

Serves 8

Ingredients

• 8 cups (350 g) cubed stale sourdough bread (½ ” [1.3 cm] cubes)
• 1 medium yellow onion, thinly sliced
• 1 tsp plus 1 tbsp (15 ml) olive oil, divided
• 4 cloves garlic, minced
• 2 celery stalks, thinly sliced
• 1 medium bulb fennel, cored and chopped
• 2 medium red apples, cored and chopped
• 8 sprigs thyme, stems removed
• 6 fresh sage leaves, finely chopped, plus more for garnish
• 1 tsp salt
• 1 tsp pepper
• 2 cups (480 ml) vegetable broth

Preparation

Preheat the oven to 350ºF (175ºC). Place the stale, cubed bread in a large mixing bowl and set aside.

In a small cast-iron or frying pan, combine the onion and 1 teaspoon of the olive oil over low heat. Saut. until caramelized and browned, stirring occasionally and adding water as needed if the onions begin to stick, 20 to 25 minutes.

While the onions caramelize, heat the remaining 1 tablespoon (15 ml) olive oil in a large cast-iron or frying pan over medium heat. Add in the garlic, celery and fennel and cook for 3 to 4 minutes, until slightly softened. Add the apples, thyme, sage, salt and pepper and cook for about 5 more minutes, stirring occasionally. Turn off the heat and pour in the caramelized onions.

Pour the contents of the pan into the bowl with the cubed bread and stir to combine. Add the vegetable broth and mix until the bread is evenly moist. Pour the entire mixture into a 9 x 13-inch (23 x 33-cm) baking dish or medium-size Dutch oven and bake for 30 minutes, until the stuffing becomes golden brown on top and fragrant. Serve immediately, garnished with sage leaves.

To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that. Leftovers will keep for 1 week in the fridge.

Recipe reprinted from Homestyle Vegan by Amber St. Peter with the permission of Page Street Publishing Co.

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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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We’re a culture obsessed with protein. I’m amazed at the amount of people who have asked me where I get my protein or tell me that they’d like to go vegan but they “need their protein.” Are people really lying in bed at night worrying about their protein intake? Really, folks, it’s not difficult to get adequate amounts protein on a vegan diet. And in Protein Ninja, Terry Hope Romero shows just how easy it can be.

Protein Ninja is a companion piece to Terry’s 2014 book Salad Samurai, and the books complement each other well. Where most of the meals in Salad Samurai were light and refreshing, the dishes in Protein Ninja are hearty and filling.

Terry starts the book with some ninja basics, including tips on cooking and freezing beans and grains, handy items to keep stocked in your pantry, and a primer on protein powders. If you’re already a pro at protein-packed cooking, you can skip ahead to the recipes.

Protein Ninja is chockfull of recipes that used beans, nuts, seeds, tofu, tempeh, or seitan. Many of the dishes are turbo charged with an added boost of protein in the form of protein powder, too. Terry uses different powders, such as pea, hemp, and brown rice. We’re not just talking about smoothies and cereals here, although there are plenty of recipes for those. There are recipes for pancakes, waffles, toasts, scrambles, breads and biscuits, burgers, bowls, sweet treats, and much more.

Terry is an experienced chef, and her recipes reflect her culinary knowledge. Some of them have long lists of ingredients, while others just use a few simple components. Some take a while to prepare, while others cook up in just a few minutes. All of the dishes in Protein Ninja are extremely flavorful and well worth the effort.

I’ve made four recipes from Protein Ninja so far. In any new cookbook, I almost always gravitate to the macaroni and cheese recipe first, so the first meal the menu was Pro Mac with Roasted Broc. This was easy to make and I had almost all of the ingredients on hand already. This dish was really tasty, and I loved that the “cheese” contained butternut squash for an added nutrient boost. Next up was the Baked Veggie Pan Omelet, which was perfect for lazy Sunday brunch. Because I know that Terry can make a mean salad, I tried the Korean Tofu Taco Salad, which is probably now my new favorite lunch recipe. It took a little while to prepare because there were a lot of components, but it was well worth it. I’ve been on a quest for quick and easy breakfast dishes, so I also made the rich and chocolaty Chocolate Maca Chia Pudding, which I will definitely be making again. I doubled the recipe so that Dennis and I would have enough for today days, and I served with lots of cherries and cacao nibs. I have lots more recipes in Protein Ninja bookmarked, so I know I’ll still be cooking with it in the weeks ahead.

Protein Ninja is the perfect book for athletes, those worried about their protein intake, or anyone who is just looking for a collection of super delicious recipes.

Granola & Almond Butter Baked Apples

Makes: 4 Stuffed Apples | Time: About an Hour

Baked apples stuffed with a hearty filling are a standby treat for me during cooler months. This recipe may be in the sweets chapter, but gravitate toward these for breakfast often, or a substantial snack served cold. The combination of melting, tender baked apple and the hemp protein and almond butter filling reminds me just a little of a tiny deconstructed frangipane tart, the classic tart of baked fruit nestled in dense almond paste custard. These are best made with large, firm baking apples, such as Granny Smith, Braeburn, Cortland, or even Fuji.

Ingredients:

• 4 large baking apples
• ¼ cup smooth almond butter
• ¼ cup unflavored or vanilla-flavored hemp protein powder
• ⅓ cup unsweetened vanilla or plain almond milk
• 1 tablespoon pure maple syrup
• ½ teaspoon ground cinnamon
• 2 tablespoons raisins or dried cranberries

Topping:

• 4 heaping tablespoons vegan granola, any kind you like
• 4 teaspoons pure maple syrup
• Ground cinnamon

Preparation:

Preheat the oven to 350°F and have ready an 8 x 8-inch baking dish.

With a paring knife, remove and discard the core and seeds from the apples but leave the bottom intact.

In a small bowl, use a fork to mix together the almond butter, hemp protein, almond milk, maple syrup, and cinnamon.

Pack the bottom of each apple with a quarter of the raisins. Firmly pack the almond butter mixture into each apple: Use a spatula or the fork to mash it into the center of each apple and smooth down the top. Place the apples, filling side up, in the baking dish.

Excerpted from Protein Ninja: Power Through Your Day with 100 Hearty Plant-Based Recipes That Pack a Protein Punch by Terry Hope Romero. Copyright © 2016. Available from Da Capo Press Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Book review reprinted with permission from Dianne’s Vegan Kitchen.

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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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Shelby is Colorado native and before starting Ranger’s Bakery was a full-time college student. She was just shy of graduating with a Bachelor’s degree in Urban Church Planting when she decided to pursue the culinary field. Shelby’s always loved cooking and it helps that she’s actually good at it!

Ranger is a German Shepherd, Husky mix whom she rescued last year. Ranger inspired Shelby’s passion to create quality dog treats with trusted, natural ingredients. Ranger loves these treats, and Shelby feels good as his mom knowing it’s good for him too! They love sharing their treats with their fur-friends and they would love to share them with your furry buddies too!

Why did Shelby start Ranger’s Bakery? She adopted Ranger from Two Blondes All Breed Rescue in Denver. He was initially rescued, along with his mother and siblings, in San Antonio, Texas. He was eight weeks when she brought him home. By his second day home, he started to show signs that he was sick. It turned out that the puppies had gotten worms from their mother. The rescue did a great job getting all the necessary treatments for the pups, but Ranger was the only one still not pulling through. He ended up staying a week and a half at a vet hospital. He was a true fighter, and it inspired her. Shelby started researching dog health and the importance of a healthy diet and nutrition for dogs, just like humans. She was stunned to learn about the high rate of cancer in dogs and that, many times, it could be traced back to their diet. So she started making organic treats for Ranger. He went absolutely crazy for them! She let her creativity run wild and put together some great recipes. That’s when she decided to put her treats on Etsy. She really wanted to share them with everyone and provide organic and healthy options for dog owners.

Shelby and I agree that there are so many benefits of feeding dogs healthy and organic foods; organic food tastes better, it’s been proven to promote animal welfare overall, it prevents cancer, boosts the immune system, prevents premature aging, and reduces the risk of heart diseases.

Shelby feels that Ranger’s Bakery has so much to offer because of the integrity of the ingredients each treat is made with. All of the fruits and veggies are farmed locally, so they’re super fresh. She uses only certified organic produce and which means less pesticides on produce. And it’s a huge plus that organic farming is better for the environment too! Ranger’s Bakery’s vegan treats offer some great benefits and provide dog owners with many options when it comes to healthy choices for their beloved fur babies. Some people may not realize the benefit of vegan dog foods and treats. Just as they do in humans, vegetables provide some great health promoting and disease fighting properties.

You can find all of Ranger’s Bakery’s delicious treats here: https://www.etsy.com/shop/rangersbakery

Please also like Shelby and Ranger on Facebook! https://www.facebook.com/rangersbakery/
One of the best things about Ranger’s Bakery is that you can order a sample pack of all Ranger’s Bakery’s delicious vegan treats!! My dogs absolutely love them!

 
And don’t forget to enter Ranger’s Bakery Summer Giveaway! Good Luck!
https://www.rafflecopter.com/rafl/display/0a09f1bf1/

The post Ranger’s Bakery Healthy Dog Treats appeared first on Chic Vegan.

Esther the Wonder Pig: Changing the World One Heart at a Time

Esther’s tale is somewhat comical, a little sad, and very heartwarming. One day in 2012 Steve was contacted by an old friend on Facebook, asking if he’d like to take in her pet mini pig. She said that the piglet was about six months old, had been spayed, and wasn’t getting along with her dogs. He jumped at the opportunity, and took in the piglet without discussing the matter with his partner Derek. Steve knew his life would change by bringing this tiny pink piglet home, but he didn’t know just quite how much.

Esther grew quickly, and it soon became very apparent that she was not a “micro pig.” (There really is no such thing as a micro pig.) She was much younger than six months old and she wasn’t spayed, either. Steve had been duped. He feel in love with her immediately, though, and he realized that much like the cats and dogs already lived with, Esther had a loving personality and deserved to living in a caring home, so he decided to deal with it.

Steve and Derek soon learned that Esther is a commercial pig, and they weren’t quite equipped to deal with her large body (she’s now 600 pounds!) and massive attitude. I laughed while reading the chapters about Esther’s potty training sessions, as well as how quickly she learned where the food was kept. If you’ve ever doubted just how smart pigs are, Esther will cure your skepticism.

After it became evident that their tiny house wasn’t cutting it and Esther needed more space, Steve and Derek decided to move. They bought a farm, sold their house, and opened Happily Ever Esther, a sanctuary devoted to saving farmed animals.

Because of living with Esther, Steve and Derek became vegan. It was a gradual process, first eschewing bacon and pork (obviously), and then moving on to other types of meat, eggs, and dairy. Because of Esther’s presence on social media, she’s helped countless others make dietary shifts as well. In addition to Esther’s story, the book has a few “Esther Approved” vegan recipes as well.

It may sound cliché, but Esther the Wonder Pig made me laugh and cry at the same time. Even though I already knew it had a happy ending, I couldn’t put the book down. Esther the Wonder Pig by Steve Jenkins and Derek Walter with Caprice Crane should be at the top of everyone’s “summer must read list” this season!

I have copies of Esther the Wonder Pig for two lucky winners. Follow the instructions below to enter. Contest ends at midnight eastern time on June 28^th. U.S. and Canadian residents only, please. Good luck!

a Rafflecopter giveaway

Photos courtesy of Steve Jenkins and Derek Walter

The post Esther the Wonder Pig: Changing the World One Heart at a Time appeared first on Chic Vegan.

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!

a Rafflecopter giveaway

The post The Jackfruit Company appeared first on Chic Vegan.