[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]
Today I’m thrilled to share with you an interview with vegan cookbook author Nava Atlas, who runs the site VegKitchen.com, where you’ll find “Easy Vegan and Vegetarian Recipes, Tips, and Products for a Healthy, Plant-Based Lifestyle.” The popular site is a fantastic resource for all things vegan and vegetarian, from recipes to nutrition to raising veg kids and more.
Here’s your chance to learn a little more about Nava, as I had the opportunity to chat via email with her and ask a few questions about her new book and career recently. And be sure to enter the giveaway to win a copy!
What was the inspiration for Wild About Greens? How did the book come about?
The inspiration was my own hubby, who grew enough chard during the summer of 2010 to feed a small nation. Every time he came in with another big bunch, I freaked out. What to do with so much chard? I started searching for some ideas, and discovered that there hadn’t been a comprehensive book on greens since 1996. Added to my own culinary dilemma, I was aware of the growing craze for kale, and the idea for a book was born. Of course, now there are several books on kale alone.
Researching the book to make it comprehensive was a bit daunting, but testing the recipes was fun, and helped me to get to know several types of greens that I hadn’t had much experience with, including mustard greens and escarole. The variety of greens I grew to like more than I expected was collard greens; but I couldn’t warm up to dandelion greens at all. Greens are the best of addictions; I still use one or another or even several, pretty much every day.
You’re well known in the vegan community as a talented and prolific cookbook author. But many of your fans also know about your other talents as visual artist and writer. How would you say that these other interests have an impact on your work as a recipe creator or cookbook author?
For a long time I kept the two paths pretty separate, but I find that my skills as a food writer, designer, and visual artist are merging, and they intersect in a number of ways. I used my experience in writing recipes to create Secret Recipes for the Modern Wife , a faux-1950s cookbook in which the “recipes” and altered ads comment on contemporary relationships and issues still faced by women. I’ve also started a series of artworks under the umbrella title of “Meat Science,” all of which comment on the ethical dilemmas and environmental disasters caused by animal agriculture — which ties in neatly with my vegan ethics. In my artwork, I like to use humor and irony to explore difficult subject matter.
I’m also a completely bookish person and literature geek. Hence my book, The Literary Ladies’ Guide to the Writing Life. No real crossover there; it’s an area of interest (reading and writing) that’s fairly discrete. If your readers are interested in my creative pursuits outside the kitchen, my art site is here and Literary Ladiesis here .
[Collard-Wrapped Yellow Rice & Black Bean Enchiladas from Wild About Greens. Recipe coming up tomorrow!]
Which three recipes from the book would you recommend for people just getting started with dark leafy greens?
At the demos I’ve done to promote Wild About Greens, people just go crazy over the raw massaged kale salads. A couple of really simple ones are Kale Salad with Dried Fruits and Nuts and Kale Salad with Asian Flavors. Stir-Fried Collard Greens are a revelation, especially after the longstanding myth that they need to be boiled to death in order to be eaten. And like kale salad, they can be varied in any number of ways. I like to stir-fry them with napa cabbage or romaine lettuce for a great side dish.
For anyone just starting with greens, it’s always a good idea to start with the familiar; baby spinach is so widely available, versatile, and easy to use, raw or very lightly cooked. One simple recipe I like is Polenta or Grits with Spinach and Caramelized Onions.
What’s your most recent new food discovery?
It’s not exactly new, but within the last year or so, hemp seeds have become a staple in my kitchen. They’re a great source of omegas, good-quality protein, etc. and you can use them in or on pretty much anything.
What’s your next culinary project?
Harper One in San Francisco approached me with an idea for which they thought I’d be the right author: It’s titled Plant Power: How to Practically and Joyfully Transform Your Kitchen, Plate, and Life. It will be both a guidebook and a cookbook for people who want to adopt a plant-based lifestyle, starting with their own kitchen. The recipes will be vegan, of course, but we’re aiming for those who want to rethink their eating habits in a more plant-strong direction, even if they don’t go fully vegan. There will be a lot of tips and ideas for menu planning, shopping, kitchen organization, etc., in addition to the recipes. And it will be very visual and colorful, with photos by Hannah Kaminisky. This combination how-to guide and cookbook is due out mid-2014.
Thanks so much, Nava! It sounds like you’ve got more exciting projects on the way. I have no doubt that Plant Power will be another incredible book–one that I look forward to reading.
Stay tuned for a great recipe for Collard-Wrapped Yellow Rice and Black Bean Enchiladass (pictured above) from Wild About Greens on the blogtomorrow. I’ll also be giving away a copy, so be sure to COME BACK AND ENTER THE GIVEAWAY to win it!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)
[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]
It was almost 3 years ago that I first came across The Blissful Chef, aka Christy Morgan. I remember hearing quite a bit of buzz about this classically trained, macrobiotic-leaning vegan chef (who had received glowing reviews from her client, Alicia Silverstone!). Shortly thereafter, Christy and I somehow became friends on Facebook, and a dialogue began. I admired what she was doing and agreed to review one of her ebooks,Cooking with the Seasons: Summer. I recall being pleasantly surprised at how much the recipes focused on real, whole foods, unprocessed and without a lot of added oils or salt. I loved the dishes I tried and was happy to move on to a glowing review of Christy’s first cookbook, Blissful Bites,half a year later. That book remains one of my favorites to this day.
Today, I’m happy to share with you Christy’s latest venture: Wellness Reboot, a healthful, all-in-one online culinary and exercise program that will help you reboot your wellness goals. But Christy says it much better than I can, so take a gander at her answers to my questions, below! And don’t forget to check out the giveaway after the interview!
Q. Can you explain what Wellness Reboot is all about?
Wellness Reboot is a 28-day online wellness program. It’s an accumulation of all that I’ve learned both in culinary arts and in over 10 years in the health and wellness field. The program includes more than 15 videos on cooking techniques (stocking you kitchen and pantry, etc), a 28-day meal plan of delicious whole food plant-based recipes (no oil, no processed foods, no refined sugar, mostly gluten-free), a Getting Started Guide that explains everything one would need to know about eating healthfully and living a plant-based lifestyle, continual support from me through a private Facebook group, and bi-weekly conference calls. Not only does it have all of this, but I’ve partnered with an amazing vegan personal trainer, Chad Byers of Beyond Fit, to include a fitness element to the program, so you’ll get a workout that’s easy to do at home, along with workout videos. It’s unlike any other online program!
Q. Sounds very comprehensive, Christy! Who can benefit from taking this program?
This program is great for those who are ready to transition to a healthier way of eating and living. Whether you’ve made a New Year’s resolution to lose weight, or maybe you have a health condition you would like to treat naturally, or maybe you recently switched to a plant-based diet but need guidance, this program is for you. I have a lot of people email me who have watched Forks Over Knives or another documentary and they are ready to change their diet to plant-based. This program will hold your hand and show you the healthy way to transition. Wellness Reboot is endorsed by Forks Over Knives, Dr. Neal Barnard (of PCRM.org) and many more people in the health and wellness community.
It’s also for those who have already made the switch to a vegan diet but need help in the kitchen. Wellness Reboot is being dubbed as a “cooking boot camp” from participants. If you aren’t good in the kitchen you will be after this program. So be prepared to cook your butt off (literally and figuratively). Even after one week, our Rebooters are losing weight, no longer having sugar cravings, and controlling health issues like IBS. The power of plant-based food combined with a fitness program are unbelievable!
Q.What prompted you to include the fitness element? And who inspires you to be more fit?
I’m a strong believer that we need to eat healthfully AND move our bodies on a regular basis for optimal health. Studies show that those who exercise have better physical and mental health, have stronger bones, a better sex life, less instances of disease or common illness, and live longer. But you can’t out exercise a bad diet. You need both. My boyfriend is a good example. He is a bodybuilder and ultramarathon runner. He looks about 10 years younger than he is and continues to excel post-40. He and my trainer (and fitness coach for Wellness Reboot), Chad Byers, inspire me to become more every day. I’ve signed up for a triathlon in September and I’m ready to take my training to the next level! [Congrats!]
[Carrot Hummus--oil-free and flavor-packed!]
Q. Can you tell us which are your three favorite recipes from the program?
[Indian Chickpea Wraps from the program]
Honestly I’m kind of in love with all the recipes. I feel like it’s some of my best work because they are all very easy recipes packed full of flavor using whole food ingredients. If I had to choose just a few it would be: 1. Breakfast: Maple Pumpkin Seed Cereal Parfait, 2. Lunch: Indian Chickpea Wraps, 3. Snack: Edamame Guacamole Dip, 4. Dinner: Polenta Pesto Pizza and 5. Dessert: Chocolate Coconut Pecan Bites.
Q. You mentioned that the recipes are oil-free. For those who don’t follow an oil-free diet, can they include healthy oils and still benefit from the program?
The program is kind of like a cleanse so it’s nice to eliminate oil so you start to enjoy the taste of whole foods. We have become addicted to fat, and while some fat is better than others, we leave out oil for this program. There is plenty of whole food fat like coconut, avocado, and some nut butters. It’s not about deprivation but retraining our palates and creating new healthy habits in the kitchen.
Q. If someone has time for just one form of exercise, what would you recommend as the best thing that can be done daily?
I think High Intensity Interval Training (HIIT) is the way to go. I’ve been doing it for years and that is what the fitness program is based on. It’s exactly what it sounds like, a series of moves that use body weight (or other equipment) in fast, short bursts where you push yourself as hard as you can and take a small rest in-between each move. All the exercises in our program are shown in video and pdf form and we also have a LIVE workout class with our fitness coach, Chad Byers of Beyond Fit.
Thanks so much, Christy! I’ve really enjoyed learning more about this latest venture of yours.
And now. . . GIVEAWAY TIME!
This giveaway is now closed. Thanks to everyone who entered! We have a winner:
JESSICA BARRINGER!
Congratulations, Jessica! Christy or I will contact you via email for more information.
Christy has also generously offered to give away a FREE spot in the next Wellness Reboot($350 value!) to one lucky winner! In addition, she’s offering FIVE spots in the program at a huge discount ($100 off) for the first 5 DDD readers to claim their places. All you need to do is contact Christy here if you’re interested in one of the five discounted spots–but remember, it’s first come, first served for the $100 discount!
(Note: This is NOT an affiliate product; I am receiving no monetary or other compensation for this review. I was, however, given access to the program materials and recipes so that I could review it for you all, and I thought it was a great program.).
Wellness Reboot is a comprehensive program that not only provides healthful recipes, but teaches you how to make them; and the video workout component is something I’ve not seen anywhere else.
To enter the giveaway, simply leave a comment below telling me which aspect of the program you’re most interested in: cooking classes, recipes, or workout videos, or something else! You can also gain extra entries by doing any of the following (then come back and leave an additional comment telling me that you did):
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
This giveaway is open worldwide. You can enter until midnight EST on Wednesday, January 30th, after which I’ll choose a winner at random. Good luck, all!
Christy also shared this recipe for Carrot Hummus from the program, as well as one participant’s comment about it: “I took the Carrot Hummus to work and shared with a coworker. She *loved* it and the wrap I made with it today was awesome! It was the perfect portable lunch for work. I can’t believe how much my meat-eating husband is loving all the recipes too.” I have to say, the HH also enjoyed this hummus, and I gobbled up my serving. No need for oil in this one–totally delicious!
No-Fat Carrot Hummus
Reprinted with Permission from Christy Morgan.
Who says you have to use chickpeas to make a hummus dip?! You are going to flip for this white bean version that has added carrots for extra vitamins.
2 cups (480 ml) carrots, large dice
2 cups (480 ml or one 15 ounce can) cooked white beans
2 tablespoons nutritional yeast [I'm still avoiding nooch so used 1 Tbsp/15 ml light miso and it worked beautifully]
2 Tbsp (30 ml) fresh lemon juice
1 Tbsp (15 ml) tamari soy sauce [I used Braggs]
1 tsp (5 ml) apple cider vinegar
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 tsp (2.5 ml) corianderBoil carrots until tender. Drain and place in blender or food processor with remaining ingredients. Blend until well combined and no chunks remain. Add more seasoning to taste. Makes 3-5 servings.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)
[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]
I’m delighted to bring you an interview today with Lisa Pitman and Nicole Axworthy, authors of the new ebook Tiny Treats: Vegan Recipes that will Tantalize Your Taste Buds and Nourish Your Soul, and two of the most lovely and inspiring women I’ve had the pleasure to meet. They’ve also kindly agreed to provide a copy of the book for today’s giveaway–see bottom of post to enter!
Although I didn’t realize it at the time, I actually met Lisa many years ago when I first attended the annual Vegetarian Food Festival here in Toronto. Lisa was the cheery, energetic volunteer with the always-smiling face who greeted many of the guests and helped us find our way as we wandered among the many stalls and vendor booths at the Fair (and, in more recent years, has become a presenter in partnership with Nicole, drawing a packed house for their recipe demos). Later, I began to read Lisa’s blog, Vegan Culinary Crusade. When I held a giveaway for baked goods from Sweet Freedom just before the book was published, it turned out that Lisa was the winner (you can read her review of the goodies here). From there, an email friendship grew and like her other loyal readers, I’ve followed along as Lisa has developed her blog, studied to become a raw food chef, and trekked around the world sharing her joyful veganism.
I was lucky enough to meet Nicole a couple of years back when Angela threw a birthday party and we were both invited. I was delighted to learn that she worked as a writer and editor (a dream job of mine!). As a food blogger and recipe creator, Nicole also holds certification in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation, so she’s adept at making those fabulous and great-tasting recipes good for you, too. Her blog, A Dash of Compassion, highlights delicious, healthy, vegan recipes, which she refers to as her own brand of “baketivism.”
Now, Lisa and Nicole have collaborated to bring you Tiny Treats, and entire ebook of 25 delicious whole-food vegan sweet treats, many of them raw (though they do also offer baked options)–no special equipment required (just a food processor or blender). The recipes I’ve tried so far have been incredible, and the photos in this ebook are also stunning (and each recipe has its own full-color photo)–every page is a mini celebration of healthy, beautiful, delicious food! And perhaps most importantly, the women are donating a portion of their proceeds to the Elephant Nature Park in Thailand, in order to sponsor the elephants there. Every purchase will help them reach their goal!
Today I’m sharing the recipe for Cinnamon Bun Granola, a crispy, chewy, satisfying and just-sweet-enough treat (note that I adapted the recipe for the ACD, with no problems at all; in fact, most of the recipes would be easily adaptable by subbing coconut nectar for maple syrup).
I asked Lisa and Nicole a few questions about their baking, blogs, and ebook. Once you’re done reading, be sure to enter the giveaway, below!
1. You obviously work well together as recipe creators and cookbook designers—the recipes are all delectable and the photos are stunning. How did this collaboration come about?
We met at a vegan cookbook launch party a few years ago. It didn’t take long to discover that we’re culinary soul mates. We share a food philosophy, a curiosity about creative cuisine, and a love of learning new techniques. Over the years, we’ve collaborated on blog challenges, co-presented food demos and travelled to vegan events. With our shared love of sweet treats, the ebook became the perfect platform for us to tackle the recipes we’ve been dreaming about for years. We have different palates and different sources of inspiration, which helped to develop a diverse collection of recipes that all shared the same basic qualities: whole food ingredients and amazing flavours.
2. What did you enjoy most about working together?
We delight in each other’s creations. We’re inspired by one another’s enthusiasm and when things don’t work out there is always someone else ready to retest the sauce or taste the next batch.
3. Your ebook features many raw treats. How much of your own diet is raw? Any reason you eat this way?
The ebook recipes focus on whole-food ingredients, so they don’t call for any processed flours or sugars. However, we do use a few ingredients that do not fit into the standard definition of raw cuisine, such as maple syrup. We love the wonderful flavours that nut flours and date pastes impart but we also believe in flexibility. Even the directions in the book are not exclusively raw. Most kitchens don’t have a dehydrator so we made sure to include oven-baking instructions for any of our recipes that need a little heat.
4. Why are all the treats so small?
We both believe that a healthful diet is built around plenty of vegetables and fruit. The desserts in this book fit well into that plan. These desserts are nutrient dense and therefore surprisingly satisfying. They are the perfect size to enjoy at the end of a meal or as an in-between snack. But if you like a heartier portion, go ahead and cut those brownies into 10 rather than 20.
5. You donate a portion of the proceeds to the elephant sanctuary in Thailand. What was the motivation for this choice?
Last year, Lisa spent a week volunteering at the Elephant Nature Park in Thailand. It was a life-altering experience. The elephants at the park have all been rescued from situations where they have been abused at the hands of humans and yet they treat all of the guests of the park with warmth and affection. It is powerful to learn forgiveness from an elephant. Although we wish we could help to end the suffering of all animals, we felt that this would be a personal place to share the proceeds.
6. What’s your personal favorite raw food, either in the ebook or not?
Lisa:The raw food I tend to eat the most is kale. I’m a big fan of leafy greens and seem to find a way to enjoy them at every meal. When it comes to desserts I look to the combination of apples, cinnamon and ginger—making a raw apple crisp is my ideal treat.
Nicole:Just like Lisa, I gravitate toward greens (usually in salad form). On the sweeter side, I love the fresh, tangy flavour of lemon—the Lemon Lava Cakes recipe in the ebook is one of my favourites.
7. For someone who isn’t used to cooking this way, what would be the best starter recipe from the book?
The Cinnamon Bun Granola recipe would be a fantastic introduction to Tiny Treats—oats, buckwheat, walnuts and coconut are coated with spices and a thick, date-and-maple-flavoured sauce and then dehydrated (or baked) until dry. The Pecan Date Cookies are also super simple but incredibly delicious and nutrient-dense.
Having made the granola myself, I can only agree! Both The HH and I loved it. And it’s really simple to make! I’m reprinting with permission here (with my own changes in square brackets).
Cinnamon Bun Granola from Tiny Treats ebook (reprinted with permission)
[Lisa and Nicole say:] If we ever open a vegan B&B, this will be on each breakfast-in-bed tray. We would keep the guestrooms full by serving it up differently each day–in a layered parfait glass with sliced apples and almond yogurt, or on top of our favorite banana soft serve, or in special tea cup with a substantial splash of coconut milk. The options are endless.
2 cups (215g) rolled oats
1/2 cup (95g) raw buckwheat groats
1/2 cup (65g) raw walnuts, chopped [I used almonds]
1/2 cup (50g) unsweetened shredded coconut
1/4 cup (40g) raisins [I used goji berries]
1 tbsp (15mL) ground cinnamon
1/2 tsp (2.5mL) sea salt
1/4 tsp (1.25mL) fresh ground nutmeg
1/2 cup (120mL) pure maple syrup [I used coconut nectar and 20 drops stevia]
1/4 cup (50g) Medjool dates, pitted [I used prunes]
2 tbsp (30mL) melted coconut oil
2 tbsp (30mL) water
2 tsp (10mL) pure vanilla extra
1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg.
2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce.
3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.
DEHYDRATOR METHOD
4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 115F.
OVEN METHOD
4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.
Makes about 6 cups of granola.
Suitable for [with the changes in square brackets]:ACD Stage 3 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, vegan, lower glycemic.
AND NOW, FOR THE GIVEAWAY!
To enter, please leave a comment letting me know which sweet treat YOU love and would love to see in a whole-foods, refined sugar-free cookbook.
I’m going to keep this one simple: to enter the giveaway, just click the “comment” option in the Rafflecopter box, below, THEN leave your comment in the comments section. That’s it! Giveaway ends Friday, November 2nd at midnight. I’ll choose a winner at random and the name will be announced below. If I don’t hear from the winner within 3 days, I’ll choose another winner.
If you’d like, you can also tweet the giveaway, mention it on Facebook, Pin this page, etc. Any and all mentions (which will ultimately help support the elephant sanctuary) would be welcome!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)
[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]
I had no idea when I did my first (joint) interview with Cara of Cara’s Cravings that I’d have so much fun, I’d want to do it again! I love getting to ask questions of some of my foodie friends and others in the culinary realm.
Today’s guest is someone I have admired for a very long time, ever since I bought her first cookbook, The Everyday Vegan. It was one of the first vegan cookbooks I owned, and it was a bit of a revelation (that tiramisu! those “neat” balls!). In the decade since she first shot to fame, Dreena Burton has since developed and maintained her reputation as a consummate recipe creator (her Homestyle Chocolate Chip Cookies are legendary), engaging writer (in her books and now on her blog, Plant Powered Kitchen), fabulous vegan role model and, not least, mom to three growing girls. (Being one of three sisters myself, I cannot imagine how she gets it all done–but she does!)
In fact, when I first thought about publishing a cookbook back in 2008, I contacted Dreena and asked if she’d mind sharing some information with me. Even though our connection was tenuous at best (someone she knew had taken several of my cooking classes back when I taught them in my home), she graciously agreed–and did so with incredible generosity. I was over the moon thrilled when she agreed to write a blurb for my book! Although we’ve never actually met in person, Dreena and I have gotten to know each other over the past few years via our blogs, Facebook, and being part of the vegan community. I’m delighted to be able to share a little more about her and her latest book, Let Them Eat Vegan, with you today!
I’m also sharing Dreena’s recipe for Chocolate Coconut-Goji Granola AND giving away a copy of her book! Skip to the bottom of the post for details.
[The soy-free "Momelet," here filled with "Vegveeta" for a delicious breakfast cheese omelet.]
Well, my recipes have always utilized whole foods, I think I became known as the “crunchy-granola vegan cookbook author” for many years! It’s always been important to me to use plenty of whole foods, and to maximize flavors while minimizing sweeteners and fats. With my previous books I did just that, but in my earlier cooking I included some refined flours and also a scattering of recipes with some processed vegan foods (not much, but some). Over the years, I evolved more into using whole-grain flours for baking (and wheat-free and gluten-free flours), and also simply using what I call “the vegan basics” (those beans, nuts, seeds, grains, fruits, vegetables, herbs and spices). In Let Them Eat Vegan, I went full-steam-ahead with this concept, and I think this book represents not just how I’ve evolved as a vegan cook, but also represents an evolution in vegan cooking in general – with an emphasis on non-processed and minimally processed ingredients. All of the recipes in Let Them Eat Vegan are made with these “vegan basics”, for everyday plant-powered eating. You won’t find any ‘white processed stuff’ – no white flour, no white pasta or bread… and also no commercial vegan substitutes like vegan sour cream, mayonnaise, etc. The recipes are wheat-free and also largely gluten-free, and you’ll also find a sprinkling of raw delights for good measure.
Which recipe in the book would you say is most kid-friendly? Which one would you feed to skeptical omnivores?
Oooh, that’s tough. So many are kid-friendly as I make many of these recipes regularly for our family. Let’s see, some top picks for “kid-friendly” are: “BF Blueberry Muffins,” “Hempanana Smoothie,, “Chipotle Avocado Cream” (I know that sounds not very kid-friendly, but I omit the small amount of chipotle and our kids love this!), “Cheesy Sprinkle” (a fave with our girls for pasta, rice, beans, just about anything!), “Vegveeta Dip,” “Almond Roasted Cauliflower,” “Mac-Oh Geez”… and many healthy treats too (“Raw Orange Chocolate Pudding,” “Troll Cookies,” “Banana Butter Pie” to mention a few!).
Picks for omnis? That’s even harder for me to say, but I think some of the dishes that “wow” omnis so far are the “No-fu Love Loaf,” “Panfried Falafels with Quinoa Taboulleh and Smoky Tahini Sauce,” “Jerk Chickpeas,” and “Nutty Veggie Burgers.”
[Kale slaw with almond-curry dressing]
You devote an entire chapter in Let Them Eat Vegan to “Plant-Powered Lunchboxes” and the idea of packing healthy lunches for your vegan kids at school or out of the home. What would you say is the most important piece of advice for moms who are raising their kids as vegans?
I start with my motto that “kids come to love the foods they know”. If you are introducing new foods to your children – whether vegan or not – it may take some time. My girls wouldn’t want to drink cow’s milk or eat ham sandwiches or string cheese – all pretty typical school lunch fare. It’s not always about the food being vegan, but about the food becoming healthier. Working towards eating less processed, whole plant-based foods may take some adjustment for your children. But, remember that so many of the foods we eat are already vegan! Your children are already eating fruits and vegetables, grains, breads, pastas, and beans and possibly nuts and seeds. It’s about eating more of them, and combining them in some pretty fantastic ways! Our daughter said to me just the other day “Really all of our food is regular food – regular food that people eat anyway… just with no milk or meat!” If we can remember that it’s not “different”… but rather an expansion of what we already know, it becomes far more approachable and acceptable.
And, in terms of school lunches, it’s easier now than ever before for children to eat vegan. Not only is the word well known, and convenience products and foods far more available for quick lunch-fixes – there are so many allergies in schools that teachers and administrators are very accommodating of varying dietary needs. Many children are allergic to dairy, and of course many to nuts and peanuts. That is the only slight challenge with packing plant-powered lunches, is that just about every school has a “nut-free” policy. Still, there are PLENTY of other choices for packing lunches beyond pb&j (or even almondbutter&j)!
These days, with so many celebrities touting the benefits of veganism, scientific studies, documentaries, and a slew of vegan cookbooks, veganism is positively mainstream. What’s the biggest change you’ve seen in how people view vegan diets, compared to when you first adopted a vegan diet 15 years ago?
As you’ve also surely noticed, being vegan is no longer fringe. When I started this journey almost 20 years ago, vegan was largely unknown. It felt almost embarrassing to say the word, knowing I would be unfairly judged for its stigma at the time. Vegan was ‘out there’, it signalled radical and extreme, and even unhealthy… when ironically a whole-foods vegan diet serves to promote health and reduce risks of disease! Now, the word vegan is widely known, it’s trendy, and sparks interest and curiosity more so than any negative judgements.
[Raw Carob-Goji Truffles]
Are any of your girls budding chefs as well? If so, what do they like to cook?
Not as much as people might think they would be! They like to get in the kitchen with me occasionally, but they have their own very individual interests. Our eldest (11 years) loves (loves!) to read and draw, and also play hockey. Our middle daughter (7 years) is very musical and loves to sing and dance and has music blaring in the background most of the day! And, our “wee one” (3 years) – not quite sure where her interests are at this point. Maybe she will return the cooking love in years to come.
If you had to eat one food every day for the rest of your life, which food would you choose?
Ice cream. With a side of dark chocolate. (And as much as beans and greens sound like a boring answer, they run a close second, I love beans SO much, eat them every day – and usually in some form in a big green salad!)
[Creamy Eggplant Dip]
The Everyday Vegan was one of the first vegan cookbooks I bought, and I still consult it regularly when I’m looking for reliable recipes that I know I’ll enjoy; you are one of my culinary role models (thanks!). Who are your role models when it comes to cooking?
That is so lovely to know, Ricki. I really appreciate that. Some of my early mentors and teachers may not be well known to many of your readers. Some were Canadian chefs and cooks that I learned a lot from in their tv shows, and books and more. James Barber, “the urban peasant”; Bonnie Stern, Ken and Mary Jo from What’s for Dinner? – these chefs taught me some of the basics about using basics! Using things like fresh herbs and vegetables, and citrus, and beans – and even tofu! And, one of my first cookbooks was The Moosewood Cookbook by Mollie Katzen – a classic. There are others I still learn from – not vegan chefs, but chefs that really teach intricacies about flavors and ingredients – like Bobby Flay and Jamie Oliver.
Thanks so much, Dreena! It was such a pleasure learning more about you, your recipes and your approach to cooking.
And thanks, too, for letting me share this recipe for Cocoa-Goji Granola. I loved this cereal (well, duh–chocolate AND goji berries?!). And unlike most cold cereals, the millet here stayed crunchy right down to the last spoonful (of which there were many).
recipe provided by Dreena Burton, with permission, from Let Them Eat Vegan
This granola is lightly sweetened, rather than sickly sweet as some commercial varieties of granola can be. Full of healthful ingredients, it makes a great snack to eat straight out of your hand! [Ricki's note: yes, it does!! ]
2 1/2 cups rolled oats
1/2 cup dry millet
3/4 cup hemp seeds
1/4 cup unsweetened shredded coconut (see note)
3-4 tbsp unrefined sugar [I used coconut sugar; Dreena recommends sucanat or date sugar as other good choices]
¼ cup sunflower seeds (see note)
¼ cup cocoa powder
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
1⁄4 tsp (little scant) sea salt
1/2 cup brown rice syrup [I used coconut nectar]
3 tbsp organic extra-virgin coconut oil (at room temperature so softened, see note)
1 tsp pure vanilla extract
1/3 – ½ cup goji berries (or raisins, see note)
1 tsp orange zest
Preheat the oven to 300°F and line a large rimmed baking sheet with parchment paper.
In a bowl, combine the rolled oats, dry millet, hemp seeds, coconut, sugar, sunflower seeds, cocoa, cinnamon, nutmeg, and salt and stir until well mixed. Add the brown rice syrup, coconut oil, and vanilla and stir well (see note). Transfer the mixture to the prepared baking sheet and spread out to distribute evenly. Bake for 28 to 30 minutes, stirring a couple of times throughout the baking process to ensure the mixture browns evenly. Remove from oven, stir in the goji berries and orange zest, and let cool completely. Serve with cold nondairy milk, and store in an airtight container.
If This Apron Could Talk: If your coconut oil isn’t warmed until liquefied, take a shortcut! Simply toss all ingredients as best you can and transfer to the prepared baking sheet. After 2 to 3 minutes of baking, the oil will have melted. Remove your baking sheet from the oven and now toss everything until well combined. Back into the oven it goes, but do re- member to stir a couple of times again during the total baking time.
Savvy Subs and Adds:
1) Chopped almonds are a natural complement to the orange and cocoa flavors in this granola, so feel free to replace the sunflower seeds (and/or the coconut) with some chopped almonds.
2) Not everyone is fond of goji berries. Feel free to substitute raisins or even cranberries (or combination of both) for the goji berries. Add them at the same time in the recipe, just after removing the granola from the oven.
Win a copy of Dreena’s latest cookbook, Let Them Eat Vegan, just by leaving a comment here! (Be sure to leave the comment through the Rafflecopter entry form, below, as well, or it won’t register as an entry). That’s it!
You can also gain extra entries by doing any of the following: follow me or Dreena on twitter or facebook; tweeting about this giveaway; or sharing it on Facebook. (Remember that each option is a separate entry and you’ll need to do it through the form below).
The giveaway will remain open until 11:59 PM my time (EST) on Friday, August 3rd, after which point I’ll choose a winner at random and let them know via email. If I don’t hear back from the winner winner within 3 days, I’ll choose another winner.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)
If you’re a regular reader of this blog, you probably have a good idea of the kinds of foods I eat or don’t eat, and my diet profile in general. While I consume a vegan diet, I don’t generally talk about it too much with people (unless they ask, of course). As someone who lives with an avowed omnivore (oh, wait, make that threeavowed omnivores!), I don’t feel I have a right to direct other people to eat (or not eat) certain foods, as I wouldn’t appreciate them attempting to influence me. One of the benefits of living in the most multi-cultural city in the world is that it’s taught me that, with acceptance, tolerance and goodwill, we really can all get along.
And so, though my blog features exclusively vegan food, I’m always delighted to “meet” bloggers of all stripes and culinary persuasions. I read a wide variety of food blogs and gather inspiration from all of them. And today I’d like to introduce you to a special blog buddy of mine: Cara, who pens the popular Cara’s Cravings.
Cara and I first became friends about a year ago when we discovered (via Facebook) that her husband is the nephew of my cousin’s best friend (Kevin Bacon would be proud!). Subsequently, I was tickled to observe that we also share a love of healthy food; unusual flavor combinations (just give me the sauce on this one and I’ll be happy); chocolate (duh) and caramel;raw cookie dough; dogs; and funky accessories (see Cara’s answers to my questions, below). I’ve also become somewhat obsessed with her Chocolate Mint Protein Bars (which I’ve adapted to the ACD–will post my version soon!).
Well, when we recently both posted about our experiments making blueberry ice cream on Facebook–on the same day–the coincidences were just too big to ignore! We decided that we must share a food gene somewhere. As a result, we thought it would be fun to share our respective ice cream recipes (be sure to head over to Cara’s blog and check out her version–soooo decadent looking!), plus a little more information about ourselves. We asked each other the same ten questions, and today we’re each posting the other’s answers.
I hope you enjoy reading a little more about my “sister from another mister” today! If you’d like to see how I answered these same questions, check out Cara’s post as well.
Oh, and enjoy some Lemon-Kissed Blueberry Ice Cream, too!
1. What is your blog’s tagline? Can you explain it a bit more to us?
Cara’s Cravings is all about “Indulgent Recipes for Healthy Living.” Indulgent because I’ve always been a bit over the top with everything food-related, and I believe that food should be a source of pleasure and delight. Healthy because this is a lifestyle I’ve chosen to embrace for my own well-being and that of my loved ones. I’ve made it my mission to show that the two can go hand-in-hand and that healthy eating need not be boring. By focusing on clean, wholesome ingredients and incorporating unique flavor combinations, I find myself loving my healthy food more and more each day.
2. What TV show is your guilty pleasure?
Currently it’s VH1′s Tough Love. Normally I’m not a huge reality TV viewer, but I can’t miss this one because one of my lifelong friends is currently starring on it!
3. What was the first sign your man was a keeper?
During our first year of dating, I was still in college and Ben was living about an hour and a half away. Sometime that winter, I “threw out” my back. I still don’t know how it happened, but I can vividly recall the excruciating pain. Ben not only cleared his schedule to come visit me, but he drove me to a hospital and oversaw that I got the best care, rented a hotel room for us so I could relax away from my roommates, and diligently followed the doctor’s orders of massaging the area alternating with ice packs and a heating pad. I can’t imagine anyone taking better care of me!
4. Tell me a job you’ve held that no one would believe.
During one of my camp counselor stints, I was the boating instructor. Probably because I had no other talents to share (cooking was not an elective, not that I even knew how to cook at that age!) Kind of ironic since I was about the least active person ever. (Don’t worry – things have changed and I’m now one of the most in-shape people I know, but I never would have imagined it back then!)
5. What’s the best thing you ate so far this week?
Do I have to pick just one? The best thing I ate that I didn’t make was a seafood jambalaya at a new creole-style restaurant that just opened in my city. And the best thing I made? Probably the sweet-and-salty-peanut-buttery popcorn balls I’m working on. Recipe to come soon
6. There’s a can of coconut milk in front of you. What’s the next recipe you make?
Pina colada popsicles.
7. What accessory of yours is most “you”?
All fall and winter long it was my Lucky Brand ankle boots. First of all, they’re purple. Making them easy to match to all of my other accessories because 90% of what I buy is purple. Second, they’re covered in sparkly things. This means that when I saw them, they were just screaming my name. Lastly, they have a comfortable flat sole. I’m a baby when it comes to shoes (or rather, like Ricki, I have terrible feet) so I love that I can wear these everywhere! Now that summer is here, though, I’m loving my bright pink and orange feather earrings
8. If you had to eat one food every day for the rest of your life, which food would it be?
Well, you didn’t say only one food, so I’m taking this mean that I have to eat one food every day in addition to the rest of my, ahem, balanced diet. That makes this a very easy answer which I’m sure Ricki will agree with: chocolate! [Editor's note: Yep--AGREE!].
9. What was your worst kitchen disaster?
Very ironic given the subject of this post, but it’s without a doubt ice cream! Ever since I bought my ice cream maker a couple years ago, I’ve been trying to perfect a lighter, healthier version. First I did a lot of experimenting with nonfat Greek yogurt and more recently it’s been light coconut milk and tofu. I’ve tried to avoid sugar, opting for small amounts of healthier sugars (like coconut sugar or maple syrup) along with natural, zero-calorie alternatives like erythritol and stevia. But do you know what happens when you try to take the fat and sugar out of ice cream? It turns into a rock in the freezer! I’ve tried various gums and adding alcohol to my ice cream to lower the freezing temperature, but only a few batches have turned out successfully so far. This is one of them. (Another is my vegan salted caramel ice cream!)
10. What was the inspiration for the last recipe you created?
Rather than giveaway any upcoming secrets, I’m going to tell you about one of the more recent original recipes on my blog, Honey-Tahini Chicken with Grapes and Artichokes. This is one of my most favorite recipes lately not only because it tastes so good, but because of what it reminds me of. This recipe was inspired by a trip to Greece I took two years ago, and let me tell you, I’d go back again and again just for the food! The vegetables are among the most flavorful I’ve ever had and the meats and freshly-caught fish are the simplest yet most tastefully seasoned. Because the cuisine relies on such simple, natural preparation, I was even able to indulge in bread and wine daily without feeling bogged down in any way. This savory-sweet sauce is very similar to one we had in Santorini, over grilled halloumi cheese and quite frankly, one of the best things I’ve ever made! We’ve also used it for dipping the leaves of whole roasted artichokes, so if you don’t eat meat, I highly suggest you go that route so as not to miss this special sauce
Thanks, Cara! I loved learning more about you. And am not the least surprised that we had the same answer for question #8! And since I haven’t seen the recipe before, I’m going to hop over to your blog and check out your blueberry ice cream! But first, let me share with my readers. . . . .
Lemon-Kissed Blueberry Ice Cream (no ice cream maker required!)
This ice cream is a great summer treat. Light and fruity, it offers a pleasant diversion from the heavier, cream-laden ice cream flavors. Top with a few more fresh berries for a lovely presentation.
2/3 cup (160 ml) unsweetened plain or vanilla almond or soy milk
1 can (12 oz or 400 ml) full-fat organic coconut milk (I use Thai Kitchen)
1 ripe pear, cored (you can leave the skin on)
Either prepare your ice cream maker according to manufacturer’s directions; or place 10 silicone muffin cups in a muffin tin and set aside.
Place the blueberries, lemon juice and water in a small pot and bring to a simmer over medium heat. Lower heat to medium-low, cover the pot and cook until the mixture reduces to about 1-1/2 cups (360 ml), stirring frequently. It should be fairly thick with very little juice (if any) at the bottom of the pot. Remove from heat, stir in the stevia to taste and allow to cool.
Meanwhile, place remaining ingredients in a high-speed blender and blend until perfectly smooth and silky.
Add the cooled blueberry mixture to the blender and blend again until combined. (NOTE: to create a blueberry swirl through the ice cream, remove about 1/3 cup (80 ml) of the blueberry mixture before adding it to the blender and set aside. Otherwise, simply add all the of the blueberry mixture to the blender now.).
Regular (with an ice-cream maker) ice cream: chill the mixture if desired. Once cool, place the ice cream in an ice cream maker and follow manufacturer’s directions. For the blueberry swirl, add the reserved blueberry mixture during the final seconds of churning. Freeze according to manufacturer’s directions.
Without an ice-cream maker: Divide the mixture equally among the silicone muffin cups (store the reserved 1/3 cup cooked blueberries in the refrigerator for now, if using). Freeze for at least 4 hours or overnight. Once frozen, pop the hardened disks out of the cups and store in the freezer in ziploc bags until ready to use.
When ready to make ice cream, withdraw about one “muffin” per serving. Cut each into quarters and place the chunks in a food processor, then process until the mixture resembles crumbs. Continue to process until it comes together in a ball. Press down and pour a ring of the reserved blueberry mixture over the ice cream in the processor. Pulse 2-3 times, just to incorporate the “swirl” into the mixture, but not enough to blend. Scoop and serve. Total recipe makes 6-10 servings. Store frozen for up to 1 month.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
It’s always been important to me to use plenty of whole foods, and to maximize flavors while minimizing sweeteners and fats. With my previous books I did just that, but in my earlier cooking I included some refined flours and also a scattering of recipes with some processed vegan foods (not much, but some). Over the years, I evolved more into using whole-grain flours for baking (and wheat-free and gluten-free flours), and also simply using what I call “the vegan basics” (those beans, nuts, seeds, grains, fruits, vegetables, herbs and spices). In 
