Book Contest and Review: Sweet Utopia

I didn't even know this book was coming out until the Book Publishing Company generously sent me a copy to review and then use in a giveaway. The book opens with stocking the vegan pantry for baking and some helpful conversion charts. Most recipe chapters open with tips to help ensure success.

Chapters include:

Decadent Cakes - the Ultimate Peanut Butter Cake looks especially tempting. The other cakes run the spectrum from the more traditional (Festive Apple Cake) to the more exotic (Banana Cake with Banana Caramel Creme and Roasted Pecans). I tried the Very Berry Corn Muffins from this chapter. I made them with frozen blueberries and dried cherries. They are a hearty, almost rustic tasting (in a good way) muffin that aren't too sweet.


Scrumptious Cookies - most of these are vegan margarine based. Although I was torn between the Lemon Hearts and the adorable Choco-Choco Sandwich Minis, I made the Chocolate Chippers. The flavor was very good, but I think I should have added more flour. Anyone who has done any baking knows just how sensitive it can be and relies on their own judgement in a situation like this. Who knows if it's the weather, the variations in flour, or something even more obscure? The author says to roll the dough into balls and that should have let me know I needed more flour, but I thought refrigerating it(as suggested) would do the trick. Mine ended up being drop cookies with a fair amount of spreading. As they are, they are great tasting, slightly cakey cookies, but probably not quite what the author intended. But I'd definitely make them again.



Creamy Cheesecakes and Pies - opens with lots of different crusts and continues with a wide array of cheesecakes. The Pumpkin Cheesecake Pie would be perfect for this time of year. There is also a Luscious Lime Pie and delicious looking Three Layer Cheesecake Bars, among others. Lots to choose from here!

Velvety Mousses, Puddings and Creams - has a lot of recipes you might expect, but with some interesting twists and turns such as Pina Colada Custard and Orange-n-Cream Gel. The chapter closes with some toppings to be used on pies or other desserts, most of which are cashew-based.

Luscious Treats - Chocolate Sausage? Chocolate Rose Halvah Balls? Praline Bars and Lemon Love Cups. Do you need me to continue? This chapter looks like it's packed with unique recipes that didn't quite fit anywhere else, some of which are real gems from what I can tell.

The book is loaded with pictures and would be terrific for new vegan, an omni who wants to bake for a vegan or even those of us who have a little more experience in the kitchen.

Now's your chance to win a copy of this book. All you have to do is post a comment to this post telling me your favorite dessert. International shipping is ok! I'll hold the drawing toward the end of next week and look forward to getting this book into the lucky hands of one of you. Be sure to check back to see if you're the winner.

As always, a big thanks to the Book Publishing Company for doing these contests.

Tomorrow: Food Network Friday! This week's recipe is for Loaded Mashed Potatoes from Paula Deen. If you make them, please link to Friday's post.

China Study Winner + Potato Stuffed Portobellos (500 Vegan Recipes)

Congratulations to number 27, Jamberry! You are the winner of the China Study. Please email me your mailing address so I can get it in the mail to you.

If you didn't win this one, Dear Reader, don't fret because I'll be posting another book contest later this week. It's just like they say about the lottery: if you don't play, you can't win. Plus, the more comments, the better it looks to the publishers who donate the books, which leads to even more prize books, which leads to more winners...and you can see how this goes.



Of course, this wouldn't be a food blog post without some tempting food. Here is a Potato Stuffed Portobello from 500 Recipes by Celine Steen and Joni Marie Newman*. The only change I made was to make a quickie gravy from the cooking liquids left in the mushroom pan. Delicious and comforting! I'm looking forward to trying loads of recipes from this book which means you'll be seeing lots more from it, too.

Don't forget Food Network Friday for November 13th: Loaded Mashed Potatoes, perfect for this time of year. If you join in, just link back here on my post for that day.

New contest coming soon!

*Buy it through the amazon link on vegan.com to do some good.

Apple Gingerbread Upside-Down Cake

Apple Gingerbread Upside-Down Cake

It's been a while since I've posted a recipe, but I'm here to remedy that in a big way. Check out this amazing cake!

But first, let me tell you that I've just gotten 2 new books in the mail for upcoming contests. I won't post a new contest until the China Study is over, but be sure to check back.

And....don't forget Food Network Friday! This recipe was chosen by Julia over at eatrundoyoga. As Julia says, there is loads of room for your own add-ins in this recipe. So let's get creative and see what we can come up with. This could be an ideal Thanksgiving dish, too. If you'd like to join us, just post a comment to my post here on November 13th which will be the wrap up day.

Here it is: Loaded Mashed Potatoes from Paula Deen. Hey Food Network, forget all that dairy!

As promised, on to the recipe. Everybody knows that fall just means apples. Combine them with these wonderful spices to make a flavorful cake that has a fantastic texture. It's not too sweet and has just the right spicy going on. The aroma while it bakes is irresistible. Even though it's not the most photogenic, after one bite you won't care how it looks. I bake this in a glass pan so I can tell how done the bottom is getting. If you bake it in a metal pan you may need to bake it a little longer.

Apple Gingerbread Upside-Down Cake
Makes an 8-inch square pan

Apples:
1 tablespoon vegan margarine
2 large apples, peeled, cored and sliced
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
nonstick cooking spray

Cake:
1 tablespoon ground flax seed
3 tablespoons hot water
2/3 cup soy milk
1 teaspoon apple cider vinegar
1/3 cup canola oil
2/3 cup light brown sugar
1/3 cup molasses
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with nonstick spray. Add the tablespoon of margarine and place it in the oven until just melted. Remove from the oven and swirl the pan so the margarine coats the bottom.

Combine the apple slices with the sugar, cinnamon, and ginger. Toss together then place the apple slices in the baking pan. As the apples will shrink while baking, using a couple of layers works best. Sprinkle any remaining sugar and spice mixture over the apples.

In a small bowl, combine the flax seed and hot water. Stir vigorously with a fork and set aside. Combine the soy milk with the vinegar and set aside to curdle.

In a medium bowl, combine the oil, brown sugar, molasses and vanilla. Using an electric mixer, mix well. In a second bowl, combine the dry ingredients, whisking them together. Add the flax mixture and the soy milk mixture to the wet ingredients. Mix well, then add the dry ingredients. Mix well then pour over the apples. Bake about40 minutes or until a toothpick inserted in the center comes out clean. Transfer pan to a rack and let cool 10 minutes. After 10 minutes, place an inverted plate on top of the baking pan and turn cake over so it releases on the plate. If any apples come off, it's easy to place them back in their places. Serve warm or at room temperature.

So-- one last time, here's the link for the China Study book giveaway! The drawing will be on Monday.

Happy Weekend!

Book Contest: The China Study + Scrambled Tofu Benedict

Admittedly, this review isn't going to be comprehensive as the book just came on Saturday and I haven't had much of a chance to read it yet. That said, this book makes the connections between diet and disease extremely understandable. It's written in a sensible and as conversational tone as I think could be possible given the research and information discussed. Besides the well-presented text, it also has clean looking charts and graphs for the more visual-minded reader.

The book is broken into 4 sections:

Part I - The China Study (which includes a section on Protein, always a fave topic with vegans!)

Part II- Diseases of Affluence (which includes all the big names diseases you'd expect)

Part III - The Good Nutrition Guide (which includes the 8 principles of eating right)

Part IV - Why Haven't You Heard This Before? (which appears to delve into some of the misinformation that is commonly available and why it is so prevalent)

As vegans, many of us are more aware of the healthful benefits that accompany our lifestyle. This book provides hard research that may help to encourage others to explore the effects of diet in their own lives and certainly opens the door to discussions about eating a plant-based diet. This is one of the books that I'm reading with a highlighter in my hand to mark the points that I'll want to refer back to in the years to come, and I think you will, too. This is a book that can change lives and the information should be shared with those we love to help them live longer, fuller, healthier lives.

You have a chance to win a copy of this book. All you have to do is post a comment to this post to be entered for a random drawing that will close one week from today, November 9th. I'd like to thank Benbella Books for sending along 2 free copies, one for me and one for you.

And, just so I don't leave you foodless on this first post since Vegan MoFo has ended, check out this version of Scrambled Tofu Benedict. It could have used more spinach, but sometimes you use what you've got. And yes, that's Daiya Cheddar cheese in the sauce.


Don't forget to enter the contest! And be sure to check back to see if you won.

Food Network Friday: Smoked Sausage, Butternut Squash and Wild Rice Soup

This week's Food Network Friday was chosen by Anna Karenina of On Cardamom and Cast Iron. The recipe is originally from Emeril and you can see it here. My version didn't require many changes. This soup is hearty and very autumnal. Interestingly, I'm not a big fan of squash (but I keep trying), and I still enjoyed this soup. If I didn't know it had squash in it, I never would have tasted it. But it did give it a wonderful creamy texture. The recipe below is for a half recipe.

Smoked Sausage, Butternut Squash and Wild Rice Soup
Serves 4 generously

1 butternut squash about 1 1/2 pounds, peeled, seeded, cut into 1-inch chunks
2 tablespoons olive oil, divided
Salt and pepper
6 cups vegetable broth, divided
1 1/4 cups chopped onions
1/2 cup wild rice
6 ounces vegan sausages (like these) or store-bought, cut into 1/4-inch
1 teaspoon liquid smoke (next time use 2 teaspoons)
1/2 teaspoon smoked paprika (next time use 1 teaspoon)
1 cup corn kernels
1 tablespoon chopped parsley

Preheat the oven to 400 degrees F. In a large roasting pan, toss the squash with 1 tablespoon oil, salt and pepper. Roast 45 minutes to 1 hour or until tender. Remove from the oven and cool slightly. Puree the squash with 1 cup of broth until smooth. Set aside.

In a small saucepan over medium heat, heat 1/2 tablespoon oil. Add 1/4 cup onion and the rice. Saute about 4 minutes, then add 2 cups of broth. Bring to a boil, cover, reduce to simmer for one hour. (See my note below on this.)

In a soup pot, heat the remaining 1/2 tablespoon oil over medium heat. Add the sausage, liquid smoke and paprika. Cook 3 to 5 minutes or until browning. Add the remaining onions and corn. Season with salt and pepper. Cook about 3 minutes, then add 2 1/2 cups broth and squash mixture. Bring to a boil, reduce the heat to simmer and partially cover. Simmer 20 minutes. Stir in the rice and cook another 10 minutes. Taste and adjust the seasonings, then stir in the parsley and serve.

Notes on this recipe:
1. The rice - no way did I need 2 cups of broth for 1/2 cup of rice. I'm not sure if it's an error, or if Emeril uses magically absorbing rice. I ended up draining out the broth and using that to add to the soup. So you may need to play with the amount of broth actually needed for the soup, or cook the rice differently.

2. I didn't have smoked sausage, so adding the liquid smoke and smoked paprika did the job nicely.

3. I omitted the cream from the original recipe. It was so rich and had an incredible texture, that I just didn't feel it was needed.

4. The recipe needed a little something more and I'm not sure what. Maybe a little lemon juice? It seems like the top end was missing.

Would I make it again? Yes, I think I would. It would be a good soup to serve for a fancy autumn dinner party, or a first course for Thanksgiving.

Be sure to check out Anna Karenina's take on this recipe here. Interestingly, we both dropped the cream. Mine is way chunkier and I'm not sure why. Thanks for such a great recipe choice.

If anyone else joined in with this week's Food Network Friday, please post your link in the comments! We'd love to see what you made whether you followed this recipe or picked your own.

Next Food Network Friday will be November 13th. Any suggestions?

RAW Winner and my Awesome Apron (Thanks to Panda Cookie)

Tofu Pirate!

The handy dandy Random Generator picked number 10, AtxVegn. Congratulations! Please email me your address and I'll get this DVD out to you right away. I'd like to thank the Book Publishing Company once again for their terrific line of Jennifer Cornbleet goodies.

I'm putting some of the finishing touches on American Vegan Kitchen, so cooking has been a little on the quick side. But we're still eating well as you can see by this delicious Stuffed Baked Potato with an amazing daiya cheddar cheese sauce. I made it wearing that awesome apron, handmade by Panda Cookie. Check out her Etsy shop for more goodness. Thanks, Panda, for your cool creativity!


The end of Vegan Mo Fo 2009 is just around the corner. I started strong and hit the goal of 20 posts in the month, but fell off a little these last few days. That's ok-- there's still more to come tomorrow with Food Network Friday. I'll also be announcing another book contest soon, so stay tuned!

1000 Vegan Recipes : A Sampling

1000 Vegan Recipes is a huge and wonderful book. You've probably already heard about it but what you might not know is that I was fortunate to be a tester for it. It's the latest from Robin Robertson and let me tempt you with some photos.

Spaghetti and T-Balls

Always a favorite, this version is a winner. Pair it with a glass (or 2) of wine and you've got the perfect 'stay-in' date night.

Fettuccini with Chard and Red Lentil Tomato Sauce

Look at the garlic in this one! We flipped over this sauce. It's got great depth and some creative twists.

Keeping with the noodle theme, but totally different...

Indian Double Chickpea Noodles

These were comforting and delicious. And it's got chickpeas, one of my favorite beans!

Everyone knows I'm a fan of Asian cooking.

Korean Noodle Stir Fry

Sesame Spinach Noodle Pie

Singapore Noodles

Lettuce Wraps

This is the kind of lunch I'd love to have everyday-- so simple and so tasty!

Orzo, White Beans and Tomatoes with Lemony Spinach Pesto

This tasted even better than the name made it sound. With all those great Mediterranean flavors, you know it's incredible.

Jerk Spiced Chili

Just in time for chili season, check this one out. It's full of flavor.

Chinese Black Bean Chili

Or maybe this version is more to your taste. Both have that wonderful stick-to-your-ribs chili thing and fantastic flavor. When I hold my imaginary* holiday open house that would feature soups and chilis, I'd love to serve both these.

Oatmeal Walnut Bread (no nuts)

And of course, I'd serve breads. Besides this one with that great texture, I also made the Garlic Basil Bread, the Whole Wheat Raisin Bread, the Rustic Loaf with Cured Black Olives and Rosemary and the Fired Up Jalapeno Cornbread. As a carb-lover, I'd recommend any and all of them.

Foccacia with Sundried Tomatoes and Black Olives

Not only great tasting, but one of the easiest foccacias to make. We took this to an omni friend's house for 6 of us to enjoy. It was devoured.

Artichoke, Tomato and Red Pepper Relish

Ok, it might be called "Relish", but it was so good that we ate it with corn chips. And spoons.


Still not convinced? Here are a few more I tested but can't find the photos:

• Spicy Tempeh Empanadas
• Country Fried Tofu with Golden Gravy
• Couscous Chickpea Loaf
• Seitan and Scalloped Potato Casserole
• Ginger Seitan with Shiitakes and Snow Peas
• Tofu Stuffed with Mushrooms, Watecress and Tomatoes
• Green Tea Rice with Lemon Snow Peas and Tofu
• Fresh Spinach Lasagna
• Italian Truck Stop Risotto
• Panko-Fried Green Tomatoes with Tamari Peanut Sauce
• Black Bean and Corn Salad with Cilantro Dressing
• Leaf Lettuce and Grilled Radicchio Salad with Lemon Dressing
  
• Queso Dip

You get the idea. This book is jam-packed with recipes to suit whatever mood stikes you...and with so many to choose from, chances are there are loads of recipes you can make from what you already have on-hand.

Since photos speak louder than words, these are the latest things I've made from 1000 Vegan Recipes:

Tempeh Cacciatore

I've never met a Cacciatore I didn't like, but this one we loved.

Vietnamese Po'boy with Soy Tan Dream Cutlets

The photo isn't stellar, but it's a great sandwich! That's a bastardized version of the Asian Slaw in the back, too. The dressing is a knock-out. These cutlets are the easiest take on seitan on the planet, and they seem very adaptable.


Seitan with Ancho-Chili Sauce

This one may be my favorite so far. The sauce is smooth and full-flavored, but you can always up the seasonings if you prefer. It goes perfectly over the seitan

If you can't tell, this is one of those cookbooks you absolutely need. The diversity of recipes is amazing. Having come onboard for the testing late, I look forward trying loads of recipes. I can't wait to see what others make from it, because this is one of those that you just can't cook your way all the way through solo. However, there is a group blog trying to hit all the recipes. Check it out here.

For your own preview, check out the sample recipes posted by Robin at her blog. If you order 1000 Vegan Recipes from Amazon, why not do it through vegan.com?

Don't forget to enter the DVD contest. And we'd love to have you join Food Network Friday by cooking along with this recipe or choosing your own.

Only 5 more days of Vegan MoFo! Where has October gone?

*Every year I plan this open house and that's as far as it goes.