Minted Green Pea Bisque, Eggplant & Cucumber Salad and Cookbook + Yonanas Giveaway!

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.

the cover

and a peek inside (pardon the glare; the book has a really nice matte finish)

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.



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178 Responses to Minted Green Pea Bisque, Eggplant & Cucumber Salad and Cookbook + Yonanas Giveaway!

  1. Julie Webb says:

    I am a beginner in vegan cooking. I like your recipes!! You cook food that I like to eat. I’m so eager to learn more.

  2. Jolanta says:

    Please enter me into your giveaway! I would love to win!

  3. Kathleen Ashline says:

    I can’t wait to try the recipes in your book. GOOD JOB and Congratulations!

  4. Michelle says:

    Thanks for sharing! You are a genuine vegan inspiration :)

  5. Mary says:

    Congrats! I just ordered a copy of the book on Amazon and can’t wait to receive it and try all the yummy recipes. I absolutely love your blog! Thank you for a chance to win. :)

  6. bitt says:

    Entering for my mom because she really wants a copy after tasting that delicious soup! So glad you shared that recipe here, her friends wanted to know it too. ;-)

  7. Congrats.
    My copy is still listed as on pre-order at Chapters Indigo (since Feb 16th, good thing I’m patient). I can’t wait for it to arrive.

  8. Jennifer says:

    Just recentely found your blog from the VegNews website. I decided to go vegan after having my first child, and then my very close cousin found out she has celiacs disease. She was having a hard time adjusting to her new diet limitations, so I told her that I would go gluten-free with. Your recipes look amazing. I’m going to ask for your book for mothers day!

  9. PatHandley says:

    Vegan ice cream and fresh strawberries sound great right now! Congrats on the book!

  10. Rachel says:

    I would love to win! I have a huge collection of cookbooks and always like to read a new one.

  11. Hannah H. says:

    I never heard of the Yonana before, but now I desperately need one in my kitchen. And you book looks great! I want to be entered in the giveaway!

  12. i can’t wait to browse through the first ever vegan GF cookbook!!! :D and i’ve been dying to get an ice cream maker. how neat!

  13. Shilpa Acharya says:

    Hey girl, love your recipes. I would love to be entered in the giveaway. Thanks so much.

  14. Pam Greenberg says:

    I love your recipes. It’s so nice to find vegan GF. Would love a copy of your cookbook.

  15. Julia says:

    i just received my copy of GGFVE! it’s such a beautiful book. i am soooo excited to try the basic pasta recipe, as i have sorely missed making my own ravioli since going GF. thank you for making GF veganism easier for those of us who, like you, chose to be vegan but did not choose to be gluten-free! your website has been a great help for me in learning to accept being GF, and has helped rekindle my interest in baking after i was forced to give up wheat and other glutenous flours almost two years ago. cheers, and congratulations!

    • allyson says:

      Thank you so much, Julia for such a kind note about my book! I am so happy that you will (hopefullY!) find the pasta useful. I too missed making my own ravioli (and just fresh pasta in general), so I feel you! <3 I’m truly happy you are enjoying it so far.
      <3 allyson

  16. Bridget says:

    Looking forward to your cookbook; coconut asparagus soup sounds yummy!

  17. Andrea says:

    I am excited about this! Thank you for the recipes.

  18. Gwen says:

    I have been anxious for your book to come out, I have not come across many quality gf + vegan cookbooks, I already love the recipes on your blog, so I know the book will also be good. Congrats!

  19. Sarah says:

    Argh! I’m stuck waiting for June 1st for my copy here in Canada…

    Congrats to you on its release!!

  20. Mary says:


  21. Your site is inspiring! Congratulations with your new book release! Well done!!

  22. Kerry says:

    Your cookbook looks fantastic! I’ll have to try both of these recipes. I’ve also been curious about the banana ice cream. I’d love to try it!

  23. Vegyogini says:

    No need to enter me in the giveaway; just want to comment and say CONGRATULATIONS! From the depths of my heart, know how incredible you are, your wisdom, your creativity, and your recipes. You are so worthy of great success and I can’t wait to test for book #2! <3

  24. Oh my goodness, I love the idea of vegan ice cream!! It’s hard to come by and pricy to purchase :)

    Also – congratulations on your book. That is such exciting news.

  25. Jessie says:

    cool cool! awesome work :)