UPDATE: Contest now closed! Thanks so much, everyone!
Hey lovely, loyal, and amazing readers!
Today is a very special day for me. I am happy to announce that my book Great Gluten-Free Vegan Eats is available now on Amazon. No more pre-sale; this is the real deal, guys.
So, first! Huzzah!!! I’m so excited to launch this book off, and even more excited for all of the support I’ve been getting lately: the emails, the tweets, the posts on facebook. I am incredibly grateful for it all. Thank you. So so so much.
I’m really pumped about it finally being available, and hope a few people find it helpful in expanding their idea of vegan and gluten-free cuisine. It includes a really great comprehensive set of recipes, with accompanying full page photos to each recipe. Chapters include: Basics, Main Courses, Sides & Appetizers, Soups & Salads, and Desserts & Beverages. There’s even nutritional info, plus a section up front laying down the basics of a gluten-free vegan diet.
Second, I’m giving away 5 signed copies of GGFVE right here on this blog. Plus! one of the 5 lucky winners will also receive a Yonanas Ice Cream Treat Maker. Never heard of Yonanas? I first heard about it from Samantha who did a guest post about it on The Blissful Chef’s blog. And, I thought it looked like a fun gadget for gifting. Check it out.
I’m going to open it up to everyone who leaves a comment below, and then I’ll choose 5 winners next Friday. Be sure to leave a valid email address so I can get in touch if you win. The first lucky person chosen will win 2 prizes: a signed copy of my book, plus the Yonanas.
Third, I’m sharing two recipes from GGFVE:
The first one is not only one of my favorites, but a fave of many of my amazing cookbook testers as well. I decided to go with a soup, given the popularity of the soups listed on my blog; they all get so many hits! More than the desserts even. So, I figure you guys must like soup. A lot. Plus, this recipe has only a handful of ingredients and is pretty good for you; so eat up!
Minted Green Pea Bisque
- 1 small sweet onion, minced
- 1 clove garlic, minced
- 2 tablespoons (30 ml) water
- 1 teaspoon sea salt, divided
- 3 cups (450 g) frozen or fresh green peas
- 2 tablespoons (12 g) minced fresh mint leaves
- 1 cup (235 ml) nondairy milk, plus more if needed
- Fresh cracked black pepper to taste
Yield: 2 servings
In a small frying pan over medium-high heat, sauté the onion and garlic in the water until translucent. Season with 1⁄4 teaspoon of the salt. Reduce the heat to medium-low and simmer until the onions are caramelized, about 10 minutes. Remove from the heat and let cool.
Bring a medium-size pot of water to a boil, and then add the peas and cook until tender, about 5 minutes if frozen or 2 to 3 minutes if fresh. Drain well and then rinse under cold water until the peas are cool to the touch.
Transfer the peas to a blender and add the sautéed onions and garlic, mint leaves, nondairy milk, and remaining 3⁄4 teaspoon salt. Blend for 5 minutes or until super smooth. Add more nondairy milk if the soup seems too thick for your taste.
Warm gently over medium heat, sprinkle with fresh cracked black pepper, and serve.
The second recipe has been a favorite comfort dish of mine for a while now. I was inspired by the Korean cucumber Banchan I used to gobble up frequently as a kid and young adult. When developing this recipe, and I added a hefty twist of my own culinary voice into the mix to create this salad. The combination of the two makes an unexpectedly tasty dish!
Eggplant & Cucumber Salad (photo up top)
For Eggplant Mix:
- 3 Japanese eggplants (about 1.3 pounds, or 600 g), peeled, halved, and cut into large bite-size pieces
- 1⁄4 cup (25 g) chopped scallion
- 1 tablespoon (10 g) minced garlic
- 1 tablespoon (4 g) minced fresh oregano
- 2 tablespoons (30 ml) olive oil
- 1⁄4 cup (60 ml) water
- 1 teaspoon salt
- 1 tablespoon (15 g) horseradish (freshly grated or jarred, not powdered)
For Cucumber Mix:
- 1 large English (or thin-skinned) cucumber, diced
- 2 tablespoons (8 g) chopped fresh oregano
- Zest and juice of 1 lemon 1 teaspoon sea salt 2 tablespoons (30 ml) olive oil 1 tablespoon (15 ml) agave nectar
Yield: 4 servings
To prepare the eggplant mix: Combine the eggplant, scallion, garlic, oregano, and olive oil in a medium-size saucepan and cook over medium-high heat until soft, about 8 minutes.
Add the water, salt, and horseradish and cover with a tight- fitting lid. Reduce the heat to medium-low and cook about 10 minutes longer, stirring occasionally so that the eggplant doesn’t stick to the pan. Remove from the heat and let cool to room temperature.
To prepare the cucumber mix: In a large bowl, combine the diced cucumber, oregano, lemon juice and zest, salt, olive oil, and agave. Cover and let rest in the refrigerator for about 20 minutes, allowing the eggplant to come to room temperature as you wait.
Drain the excess liquid from the cucumber mix and toss with the eggplant. Serve at room temperature or chill before serving.
For the giveaway: just leave a comment below letting me know you’d like to be entered and I’ll pick 5 random winners Friday, May 11th. I’ll announce them in the following post. Again, the first winner chosen will get 2 prizes!
For another chance to win a signed copy of GGFVE, I’m hosting another giveaway on its facebook page until this Friday, May 4th.