That Was Vegan?

I’m not an oil-free vegan by any stretch of the imagination. But. Sometimes I like to cook oil-free, mainly so that I can eat more with fewer calories. Or in dishes where I don’t really feel like the oil brings that much to the table, so to speak. Hummus is one of those dishes for me. You can make it just as thick and creamy and smooth by using the liquid in the can of beans, so that’s what I did with this fantastic Beet Hummus. It’s pink! It’s delicious! It’s pink!

I made this on Galentines Day when my friend Denise came over to help me with a little DIY project. That day may have been created by Hallmark, but that’s no reason not to celebrate with a little something pink, right? 

It’s quick n’ easy, the most time consuming parts are roasting the beets (which doesn’t count because the oven is the one doing all the work), and chopping up the veg for dipping.  And the end result is SO GOOD! I tried Trader Joe’s beet hummus a couple weeks ago, and it was tasty but… too sweet. I don’t think hummus should be sweet, even if it is full of beets. 

So I added plenty of lemon and garlic to mine to keep it from being too sweet. 

Isn’t it just the prettiest hummus you’ve ever seen?

Beet Hummus

2016-02-16 15:29:17

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Ingredients

1. 2 small beets, roasted and chopped
2. 1 15oz can chickpeas, including all the liquid
3. 1 clove garlic, chopped
4. Zest and juice of 1 small lemon
5. 2 teaspoons tahini
6. 2-3 pinches of salt

Instructions

1. Place one beet and garlic in your food processor, and pulse 3-4 times. Add the remaining ingredients (except the zest), and blend until completely smooth.
2. Top with the zest and the remaining beet, and serve chilled.

By Barb@ThatWasVegan?

That Was Vegan? https://www.thatwasvegan.com/

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Ahhhh breakfast. The most important meal of the day, and for many, the most challenging as well. Eating out at breakfast can certainly be tricky for vegans, but eating at home never has to be – not with delicious recipes like these. 

Some are mine, some are not… but all are vegan and will (hopefully!) make you bound out of bed in the morning! Oh, and if you’re still questioning how to make breakfast work for you, check out my other post on easy vegan breakfast solutions. 

In no particular order…

#1 Breakfast Chimichangas! Guaranteed to fill you up AND make you smile… and as an added bonus you can make them ahead of time!

#2 Breakfast Lasagna! It’s hearty and filling… and fun! It would be great for a special morning, perhaps a holiday or before a big hike. Plus, you get to eat pasta for breakfast, and who doesn’t like that? 

#3 Banh Mi Tofu Scramble! Yes, there will be a few examples of our beloved tofu scrambz on this list. But! This will be the only one modeled after the everyone’s favorite spicy Vietnamese sandwich!

#4 Nut & Seed Hummus Toast! Not all breakfast recipes need to be big and involved. They can be simple yet healthy and still totally delicious. It’s true! This breakfast toast creation from Bianca at Vegan Crunk proves it. 

#5 Blueberry Cinnamon Sourdough Waffles! When you follow a blog called Sunday Morning Banana Pancakes you kind of expect to see a lot of breakfast recipes. Believe me when I tell you Heather does not disappoint, and these waffles look mindblowingly delicious!

#6 Maple Sweet Tofu Scramble! Yep, more tofu scrambz. If you love maple syrup like I love maple syrup, this is the scramble for you. The sweet potatoes and kale help the nutritional value keep up with the flavor. 

#7 Jelly Filled Muffins! OMG yes, these really are a thing! 

#8 Stacked Strawberry Shortcake Pancakes! Yes, these are also a vegan thing. Oh She Glows is a treasure trove of delicious recipes, but you already knew that!

#9 Lemon Coconut Muffins (GF)! I’m not great at baking, but that doesn’t stop me from drooling over Starr’s amazing photos over at The Misfit Baker. You really need to check it out too!

#10 Vegan Icelandic Coffee Wreath! Yes, partially because I just got back from Iceland, but also because it’s coffee cake. In a ring. I always enjoy Kelly’s recipes, but even more so I love her posts. She’s one of those bloggers who truly shares the thoughts and feelings running through her life. I’ve never met her, but I feel like I know her!

#11 and #12 Savory Sweet Potato Breakfast Biscuit Sandwiches (or just the biscuits because OMG they’re good)! You wont be sorry if you bake the biscuits and just eat them by themselves, but I really do have slip in this PSA for the sandwiches… You can make them as simple or complex as you want, and they’re better than anything you can get at a fast food joint!

#13 Maple Bacon Morning Millet! Ever since I realized I had a free millet source, I’ve been including it in so many of my meals, especially breakfast! This one is sweet and savory, with vegan bacon and fresh fruit. Filling and healthy!

#14 Cranberry Orange Pumpkin Muffins! They’re from Forks Over Knives so you just know they’re healthy… and with only 20 minutes of prep time to make a dozen, they could be the secret ingredient to perfecting your (rushed) morning routine. 

#15 Baked Avocado Donuts! Nikki is not longer blogging at The Tolerant Vegan but all her recipes are still up, including these beauties! Her donuts are amazing, and they’re all baked which makes them healthier. I think?

#16 Denver Omelette Quesadilla! Yes, I love it because it’s called Denver, but I also love it because it’s awesome and delicious and not too difficult to make. The fact that Cadry photographed it using the same plates as my grandma use to have doesn’t hurt either, haha!

#17 Bean & Hash Brown Tacos! I love Mexican food, especially for breakfast (and lunch, and dinner), so these tacos from Epicurean Vegan really speak to me. Any excuse for potatoes and avocado at breakfast, amirite?

#18 Breakfast Stuffed Sweet Potatoes! Did someone say “potatoes and avocado at breakfast“? Bake a sweet potato, stuff with tofu scramble and veggies and maybe some vegan sausage, top with cheese and avocado, eat. And repeat. 

#19 Vegan Eggs Benedict with Hollandaise! I don’t think I ever had eggs benedict before going vegan, but I’m dying to try this vegan version from The Edgy Veg! Fried tofu, crispy vegan bacon, the creamy sauce… Sure it’s still a lot of work, but I would absolutely get up early to make this for someone special…

#20 Tofu Benedict with “Caullandaise”! That’s right, a hollandaise sauce made from cauliflower! The fabulous Cadry over at Cadry’s Kitchen created this one, and it looks amazing. Tofu, english muffin, and a thick rich hollandaise that is 100% guilt-free!

#21 Eggy Tofu & Toast: 5 Minute Vegan Breakfast! On the other end of the effort spectrum, here’s a quick n’ easy breakfast from our pal Cadry. This one uses black salt to give the tofu that egg-like flavor.

#22 Sweet Corn Pancakes! My daddy used to make these when I was a little girl, and they’ve been a favorite ever since.  Basically just pancakes with sweet corn mixed into the batter, but they’re SO GOOD!

#23 Carrot Cake Donuts with Coconut Cream Cheese Frosting! Another delicious donut creation from The Tolerant Vegan, and who doesn’t love a breakfast that sounds like a dessert?

#24 Vegan Sawmill Gravy & Biscuits with TVP-Shitake Hash! Erin and Jeff over at Olives For Dinner have a flair for the tasty, and this one is no exception. She based the gravy on the very-much-not-vegan dishes of her youth, which gives this hearty and savory breakfast its wonderfully authentic flavor!

#25 Buckwheat Crepes & Chocolate Sauce! These crepes filled with fruit and smothered in chocolate sauce would be perfect for that fancy schmancy brunch you’ve been planning… 

#26 Breakfast Pizza! Tofu scramble, vegan bacon, veggies, and gobs of gooey, melted vegan mozzarella. For breakfast!

#27 Easy, Vegan Cinnamon Rolls! What breakfast roundup would be complete without cinnamon rolls? None, that’s what. These ones, from Epicurean Vegan, are easy and look so good I can’t believe I haven’t made them yet. 

#28 Breakfast Quinoa with Toasted Coconut and Pistachios! Also from Olives for Dinner, this recipe is guaranteed to make you wonder why you’ve only been eating quinoa for dinner. I am a HUGE fan of all things coconut and all things pistachio, and am actually drooling right now.

#30 Cherry Beet Smoothies! When I make smoothies, I like to whip up at least 2 servings. I store them in airtight containers in the fridge, and then throw them in the freezer for 30-45 minutes before enjoying them for breakfast. These are one of my favorites because I ❤︎ beets, and I ❤︎ the color pink, so there you go!

#31 Maple Pear French Toast! Decadent. Rich, sweet, fresh, mapley, and decadent. 

#32 Mexican Chocolate Waffles! I’ve been a fan of Annie’s since she first started her blog An Unrefined Vegan. She has TONS of great recipes (all with mouth-watering pictures to go with), and these waffles are no exception. They’re also oil and sugar-free, if you can believe that!

#33 Pumpkin Spice Latte Waffles! Sticking with waffles for a minute, let me tell you about the vegan genius that is  the Minimalist Baker blog. So good. Few ingredients. Yummy. And while I realize PSL season has passed, some of us enjoy pumpkin year ’round, and there’s no shame in that.

#34 Chickpea Omelet! Go ahead and click through right now… the picture of that omelet will have you trying to eat your computer screen in no time flat.  Lots of veggies and flavorful spices and avocados (again with the avocados, right?), this dish looks just about perfect to me. 

#35 Green Chile Chick’n Mini Quiche! I have a few recipes for mini quiche on the blog, but this one is my absolute fave. If you’re a fan of green chile too, you absolutely must try these. They’re great to make ahead of time for snacks as well. 

#36 Hawaiian Waffles with Tropical Rum & Maple Syrup! Ummm yah. The name says it all. The Shannons are the best!

#37 Whole Grain Oat Spelt Pancakes with Plum Spiced Compote! Sophie and her Foodie Files are forever surprising me with her yummy creations. Not all of her recipes are vegan, but many are!

#38 Sparkling Blackberry Smoothies! These purple beauties are just one of the many delicious recipes from Sunny Vegan, and they look perfect for the spring weather that (I assume?) is coming soon… 

#39 Easy Vegan Breakfast Sandwiches! True, you do have to bake the biscuits… but the rest is easy, I promise!

#40 Steel Cut Oats with Cinnamon and Vanilla! We all know steel cut oats are better and more nutritious for us than the rolled or instant variety, and Angela from The Veracious Vegan takes it one step further… by making them sound like you absolutely must have them for breakfast tomorrow!

#41 Savory Oats Hash – Indian Oats Poha Upma! I’ve been reading Vegan Richa since before she changed the name, and I am impressed with each and every recipe she posts- from the fresh ingredients to the awesome photography, each one is a winner!

#42 Apple Millet & Oat Porridge! We’ve already established that I’m a big fan of millet, and I’m also a big fan of the pressure cooker and all the amazing recipes JL makes using one. Easy AND quick!

#43 Vegan Aebleskivers! Somer over at Vedged Out veganized these puffy little Danish pancakes, and they look wonderful, especially covered in jam and powdered sugar!

#44 Blueberry Pancakes! The quintessential breakfast, perfect to wrap up this list! They’re timeless and perfect for any breakfast or brunch!

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Like many vegans, I often find myself staring at random food items and wondering “Can I make this into bacon?” Well, spoiler alert… when the food item in question is the new Nasoya TofuBaked, the answer is a resounding Yes!

They sent me a few packages of their newest flavor, Chipotle, and asked me to create an appetizer recipe. (If you’re more into the teriyaki flavor, check out my Teriyaki Tofu n’ Butternut Bowls!) If you’re not yet familiar with TofuBaked, it’s cubed tofu that has already been marinated and baked, and is ready to eat! You can heat it and include it in a bowl or stir-fry, and you can slice it cold and put it on a sandwich. Very versatile! And since I really want you to try it, one lucky reader is going to receive FIVE free product coupons from Nasoya!

Not having been a really active cook lately, I’ll admit that I hit a small mental roadblock. I couldn’t come up with anything, until the bacon idea surfaced. I decided to slice the tofu really thinly, then fry it. Like bacon. At first I was planning to recreate my BLPTs using the chipotle “bacon”, but then my mom (who is visiting) mentioned that she would really prefer a dip… and since I like to make my mom happy, Chipotle BLPT Dip it was! 

With or without spicy bbq sauce… 

This dip has all the flavor of a BLT with pickles, but better because of the smoky, chipotle tofu bacon. It’s delicious perfection, really.

I served it with crispy, salty pita chips, but any hearty dipper would work. I can’t help but point out how perfect this would be for that upcoming football game everyone is talking about… Oh, and in case you need more appetizer ideas… Enjoy!

The Giveaway

One lucky reader will win FIVE Nasoya free product coupons! To enter, leave a comment below answering the question of the day:  Which meal of your day is most likely to include tofu? Tofu scrambles for breakfast? A tofu stir-fry for lunch? Lasagna with tofu ricotta for dinner? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends February 9th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US only. Good luck!

a Rafflecopter giveaway

*I was provided free product to review, but the opinions are 100% mine!

Chipotle BLPT Dip

2016-02-02 08:32:58

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 1 package Nasoya Chipotle TofuBaked
2. Sea salt (applewood smoked, if you have it!)
3. Non-stick oil for frying
4. ~20 hamburger pickle chips, roughly diced
5. -15 grape tomatoes, sliced in half or thirds
6. 1/2 cup vegan mayo
7. 1/4 cup vegan sour cream
8. BBQ sauce, if desired
9. Salt & pepper

Instructions

1. Slice the tofu lengthwise into thirds. Heat the oil in a large frying pan over medium high heat, and cook the tofu for 5-6 minutes on each side or until crispy like bacon. Before flipping, give it another spritz with the spray and sprinkle with the salt.
2. Roughly dice the tofu and allow to cool while combining the rest of the ingredients. Stir in the tofu and refrigerate for about an hour. Top with a little extra salt and pepper, and drizzle with the bbq sauce if you're using. Serve with a hearty chip, and enjoy!

Notes

1. Makes 2+ cups of dip!

By Barb@ThatWasVegan?

That Was Vegan? https://www.thatwasvegan.com/

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If you had asked me 4 years ago what my favorite city was, I’d have said Toronto. In 2013 Toronto was replaced by Chiang Mai, Thailand. Ask me today… and I’d probably have to say Reykjavik.

My girl Chelsea and I just returned from a week in Iceland, and it was amazing. Breathtaking. Eye-opening. Wonderful. So many new adventures and experiences and tastes and smells, I hardly know where to begin! The people were open and kind. They all spoke English very well. The weather wasn’t nearly as cold as I expected. It was around freezing most of the time, but coming from Colorado I’m used to that. In fact, many days it was actually more temperate in Reykjavik than it was back home!

Our first day there was a bit mind-boggling. We landed at 7am to pitch blackness, which didn’t let up till the sun rose around 10. That was a difficult adjustment. We checked into our Airbnb apartment (right at the beginning of Austurstræti, the street with all the bars and restaurants and shops you’ll want to be near!), had a quick breakfast, then visited Vesturbaejarlaug, a public pool/spa right near downtown. It was maybe a 15 minute walk from our apartment, and completely worth it. The pools are all naturally heated with the geothermic water, and SO relaxing. Exactly what we needed after an overnight flight. 

From there it was just a few more minutes down to the water’s edge… 

I don’t remember what time it was exactly, maybe around 2:00, so right around what passes for mid-day in winter Iceland. As you can see, the sun doesn’t get very high up in the sky this time of year. 

It was only around 4pm by the time we got back to the apartment, and the only thing we knew for sure what that we needed to stay up at least until 8 or 9, otherwise we wouldn’t adjust to the time difference (7 hours ahead of Colorado), and we’d end up jet-lagged and miserable. We decided to head out for a happy hour drink and some dinner. We were gross and unshowered and there wasn’t a speck of make-up in sight, but we didn’t care. We just wanted to stay awake. 

A lot of the bars in Reykjavik do offer happy hour specials, but they seem to be just for tourists, and were all pretty empty. Icelanders don’t go out until midnight, and the bars there stay open until 4am on weekends. But we didn’t care! We found some local lager… 

Some delicious vegan options (for me, Chels is omni)…

And best of all, a new friend!

Meet Jesse. He’s American, super nice, and was the best tour guide we could’ve hoped for. The three of us were fast friends and spent a lot of the next week together. 

Chelsea and I woke up early the next morning to go snorkeling at Silfra, something I highly recommend you do if you make it to Iceland! We used Dive.is, and they were great. Picked us up outside our apartment and made the whole day enjoyable. But, of course, they couldn’t change the temperature of the water, which as you can see below, was more than a tad chilly…

Silfra is a tectonic fissure between the European and North American continents (and in the picture above, the ledge you see to the far top right is actually the edge of North America!). It’s all lava rock and clear water, and it’s truly a once in a lifetime experience. Totally worth being cold for. And for all you GoT nerds, part of it was filmed here.

This was us, getting ready to go out the second night:

Reykjavik is a beautiful city. Very European and old-world, but with modern touches. 

Two of our best days were when the three of us took off in our rental car to explore the countryside. 

We saw so many Icelandic horses, and even got to pet a few! This one was my favorite, he looked rather like a baby moose I think. 

We did most of the Golden Circle (which I think is much better to experience by car on your own timetable, rather than as part of a huge group, if you don’t mind driving in a foreign country), including Geysir and Gullfoss Waterfall–

The most amazing night was Monday night, which we spent at an IcelandAir hotel in Flúðir, soaking in gorgeous outdoor hot tubs and watching the northern lights. Words cannot even describe. Nor can iPhone pictures, which is why I didn’t even try. While it is possible to see the lights from the city, you’re much more likely to see them from the countryside, and this hotel was perfect for that. Chelsea and I knew nothing of this, so a million and one thanks yous to Jesse for taking us there. If it wasn’t for him, we would’ve come and gone and never seen the lights, and that would’ve been such a loss. 

Oh, and because this IS still a vegan food blog, here’s a few shots of my munchies. I’ll be the first to say that Iceland isn’t the most vegan-friendly country on the planet and I ate more than my share of fries, but that’s okay! I wasn’t there for the food. I was there for the experience, and the delicious food finds were just the icing on the proverbial cake! 

Pasta Olio Aglio with fresh tomatoes (I can’t remember the name of the restaurant, but it was Italian and right on Austurstræti):

Vegan Veggie Burger at The Laundromat Cafe: (Just make sure you ask for no creme fraiche!)

A totally kickass salad at a little spot across from our hotel in Flúðir:

And although I don’t have food pics, I have to give serious shout-outs for two other places. The first is Shalimar, and amazing Pakistani restaurant right on Austurstræti that I wish I could’ve visited again. If you ever get the chance to go, politely convince them to let you sit upstairs. You wont be sorry. The second was Bryggjan Brugghus Bistro & Brewery. They had 3 or 4 options with “vegan” in the title, and you know how awesome that is!

Okay. That was my trip to Iceland. No clue where my next trip will be, but I’m already looking forward to it. Where are you planning to go next? 

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Where have I been? Living life and having fun. Where have YOU been? Hopefully doing the same. 

Here’s a brief synopsis of what I’ve been up to lately: 

Painting my ceilings, backsplash-ing my kitchen, painting my walls, painting my exposed wood beams, flirting with guys, painting my exposed brick walls, planning a super awesome trip with my super awesome friend Chelsea, playing with Sally, flirting with some other guys, building a team of super fierce women who help each other DIY (I’m up to 3, wanna join!?), and actively avoiding the whole cooking/blogging thing. 

What’s that? You wanna hear more about my upcoming trip? Can you say… ICELAND!? That’s right, we’re taking ourselves to Iceland for a week to see the sights and experience all they have to offer- hot springs, waterfalls, snorkeling between tectonic plates, glaciers, and (fingers crossed) the northern lights. Oh, and Thor. I’m pretty freaking excited! 

But that’s still a few weeks away, and in the meantime I still need to eat mac n’ cheese. This baked version is based on one from To Live and Eat in LA, and it’s the recipe my friend Lauren made for Thanksgiving waaaaay back in 2011. It’s the mac n’ cheese that broke my dry spell, which then led to my Chili Mac, Butternut Mac, and – the very best- Mac Stuffed in Bread Bowls. 

I made my version a bit spicier, and I added Daiya shreds to the top and they got all crispy. It was totally an accident but I absolutely LOVED how it turned out!

I think baked mac n’ cheese is the perfect comfort food for fall/winter. Especially days like yesterday, when we just got 10″ of snow in Denver, yikes! 

So go ahead and whip some up. I’ll be back soon with kitchen pics and updates on the trip! Muah!

Baked Mac n' Cheese

2015-12-16 08:11:37

Serves 6

Easy and delicious comfort food!

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. 1 16oz box shells
2. 3 tablespoons vegan butter
3. 3 tablespoons flour
4. 2 1/2 cups almond milk, unsweetened
5. 1/4 teaspoon chili powder (plus more for sprinkling)
6. 1 teaspoon Italian seasoning (plus more for sprinkling)
7. 1 1/2 bags Daiya cheddar shreds
8. 1+ cups panko bread crumbs
9. Salt and pepper to taste

Instructions

1. Preheat the oven to 350. Lightly grease or non-stick spray an 11x7 baking dish.
2. Bring 3-4 quarts of water to a boil. Add the pasta, stirring, and allow to boil uncovered for 4-5 minutes. Drain immediately and set aside, making sure to give it a good stir so it doesn't clump.
3. In the same pot over medium heat, melt the butter then stir in the flour. Keep stirring 2-3 minutes until it's a nice thick paste - this is your roux. Slowly add the milk and seasonings, while stirring continuously. Let it bubble and it'll thicken nicely in a minute or two. Add the cheese, keeping a handful or so aside for sprinkling on the top, if desired. Pour the pasta back into the cheese sauce and stir until coated, then pour into the baking dish. Cover with the remaining cheese shreds and the panko crumbs, along with an extra sprinkling of the seasonings.
4. Bake for 20-25 minutes until you can see the sides bubbling, and serve hot!

Notes

1. Serves 4-6, depending on appetite

By Barb@ThatWasVegan?

Adapted from To Live and Eat in LA

Adapted from To Live and Eat in LA

That Was Vegan? https://www.thatwasvegan.com/

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Cold weather calls for a hearty breakfast. Cold holiday weather calls for something even more special. Something filling, yet a little bit sweet perhaps… Something like my Vegan Maple Bacon Morning Millet!

 Yes, yes. More millet. 

Being from New Hampshire, a love of maple syrup is deep in my bones. I remember cold spring afternoons when I was little, sneaking through the woods, dipping my finger into the large buckets of sap the farmers down the road were collecting. Although never as sweet and thick as the syrup it would later become, the sap was still delicious- just a hint of the sweetness I craved. They had a sugaring shack at the end of the road, a tiny little cabin leaking steam all day long while they made the syrup. I’d hang around outside, equal parts trying not to be seen and hoping to be be invited in (yes, I was a creepy child). Once inside, it was like a sugary heaven. I remember being given small cups of the syrup to sip, and bits of candy. 

(Yes, I’m so old that I grew up in a time where it was actually safe for a child to take candy from adults she didn’t really know.) Often times they’d even give me a ride back up the hill to my house, either on the back of a horse or sometimes a tractor. (Yes, I’m really from the country!)

This breakfast is pretty quick to make, and reheats very well. I made it one Sunday morning and enjoyed the leftovers for breakfast at work the next few days. The bacon is cooked in a little bit of syrup, giving it a crispy, almost “candied” texture. And the fruit makes the whole dish. Don’t skip the fruit!

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Although Texas may seem like a whole other country, it’s also where my three favorite kiddos live. So last weekend I packed up and flew there. 

I had a blast. There was plenty of time with the kids, and plenty of time at the local pub.

There was even plenty of time with the kids AT the local pub. Now that’s what I call multi-tasking! 

There was tailgating fun before the U of H football game…

Sunday morning cartoons…

An epic sleepover…

Things only Pats fans would understand…

And glorious, glorious food… including these vegan cream cheese wontons and pad thai my SIL Kathy made… YUM!

I had the best time, and I’m thankful that H-town is just a short flight from Denver, and that they have a guest room ready for me 🙂

And of course, after a weekend of sunny Texas weather, I landed back in Colorado and was welcomed by a blizzard. Hence the soup. 

And the soup is WONDERFUL! I used white beans… and diced tomatoes instead of stewed for a chunkier base. Oh, and I added millet. Because why not!? I also really recommend the chopped avocado on top. Takes it to a whole new level of flavor. Delish! 

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Everyone knows the Jazzy Vegetarian, right? Her cookbooks are gorgeous and her recipes are delicious. Her latest offering, Vegan-ease, is no exception!

It’s full of fantastic recipes with tons (tons!) of beautiful pictures. She offers hints and tips to make vegan eating easier, and she’s even put together some fool-proof menus perfect for nearly any occasion. Appetizers, soups, pastas, desserts… they’re all in here. 

And speaking of desserts… 

Four Ingredient Chocolate Chip Cookies. Yes please!

So bookmark, pin, or print this recipe, then scroll on down to enter the giveaway! 

The Giveaway

One lucky reader will win a copy of Vegan-ease by Laura Theodore! To enter, leave a comment telling us how often you cook from a cookbook. Contest ends November 18th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of US only, good luck! 

a Rafflecopter giveaway

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That’s right – the people who brought you Almond Dream non-dairy yogurt have now expanded their line to include Coconut Dream non-dairy yogurt! And they sent me a bunch to taste-test, along with little cups and spoons, so I copied my girl Bianca and had a taste-testing party at the office.

Here’s what we were tasting:

Almond Dream yogurt in plain, vanilla, strawberry, mixed berry, and coconut … and … Coconut Dream yogurt in blueberry, raspberry, strawberry, vanilla and plain.

While some people did prefer the almond version, most seemed to enjoy the creaminess of the coconut yogurt the best. And it really IS creamy! Much thicker in consistency than the Almond Dream. My favorite flavor was definitely the strawberry, although the blueberry also ranked pretty high in this completely un-scientific experiment.

I definitely recommend you pick up a few containers of the new Coconut Dream. In addition to being delicious and creamy, it’s also low sodium, gluten, dairy, lactose, and soy-free, non GMO, and full of calcium. Learn more about all their products here or on their facebook page!

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