Hey everyone! I hope you all had a lovely weekend; and for those who celebrated the 4th, I hope that you did so with gusto. I had a wonderful past few days, balancing a lot of family time with a little bitta conference time. A very special thank you to those of you who joined me at my demo this year at Vegetarian Summerfest! I had a blast meeting each of you and hope you learned a thing or two about gluten-free cooking and baking.
Now that my vacation time is good and done, I’ve got a little catching up to do on my next cookbook and a few other projects I have tucked up my sleeve–which I will gleefully reveal in the near future. In the meantime, I’m excited to share this recipe with you from Celine Steen and Tamasin Noyes’ new book ‘Whole Grain Vegan Baking’. As the title suggests, this book is chock full of whole grains, so it’s not gluten-free, but its collection of foolproof recipes and truly beautiful photos are perfect for inspiration, or even as a conversation starter on your coffee table. If you can do gluten, lucky you. Make everything in this book.
This cookbook was published by Fair Winds Press, and they kindly are offering up the following recipe as well as a copy of ‘Whole Grain Vegan Baking’ to one lucky winner. Could that be you? Leave a comment telling me your favorite baked good and I’ll consider you entered for a chance to win. Winner will be announced in one week (Wed, July 17). Open to US and Canada only.
Until then, please enjoy this recipe from the book for a delectable Chocolate Raspberry Tart (which can easily be made gluten-free by subbing the whole wheat flour for an all purpose gluten-free blend).
Chocolate Raspberry Tart
Yield: One 61⁄2-inch (16 cm) tart
(shared with permission from Fair Winds Press)
Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1⁄2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.
- Nonstick cooking spray
- 40 g (1⁄2 cup) quick-cooking oats
- 60 g (1⁄2 cup) whole wheat pastry flour
- 10 g (2 tablespoons) unsweetened cocoa powder
- 1 teaspoon instant espresso granules
- 2 tablespoons (30 ml) pure maple syrup
- 1 tablespoon (15 ml) neutral-flavored oil
- 1 tablespoon (15 ml) water, more if needed
For Filling and Topping:
- 105 g (3⁄4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
- 1⁄4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or MimicCreme brand
- 20 g (1⁄4 cup) unsweetened cocoa powder
- 60 g (3 tablespoons) all-fruit raspberry jam
- 2 tablespoons (30 ml) pure maple syrup
- 190 g (11⁄2 cups) fresh raspberries
To Make the Crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 61⁄2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.
To Make the Filling: Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.
This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.
With the 4th just around the corner, I’ve been imagining all the (delicious! wonderful!) food that will be shared and enjoyed over the course of the upcoming long weekend. That got me thinking about this little blog, and what I should share with you today. I haven’t done a recipe round-up in a very long time and thought it apropos–a little tribute to Summer, if you will.
For all of you celebrating, Happy 4th of July! And for you lovelies who are not–please enjoy these potluck friendly eats. Click on the photo for the recipe. Have a wonderful weekend, everyone!
This easy and healthy dish screams “summer!” with its melange of tender okra, ripe cherry tomatoes, and fresh garden herbs. The water-saute method of cooking the veggies keeps it on the lighter side of things, making it a perfect dish to bring along to warm-weather potlucks.
Even though the official launch of Great Gluten-Free Vegan Eats from Around the World was somewhere around May 1st of this year, it was supposed to hit bookstores in June. And hey, no complaints here! But for the month of June, I had planned a few special things to celebrate my newest collection of recipes, starting with a fun tour de blog with a handful of my absolute favorite plant-based food writers on the interwebs.
June will be jam packed with all kinds of fun (more to come!) and I hope that you have a chance to check out some of these posts on the sites listed below. If you’re not familiar with these fabulous ladies of the net, you should be–especially if you’re into damn good plant-based eats.
Starting with the beginning of the month and onward:
June 3: Geanna Marek of Green Vegan Living. Geanna also has her own kickass gluten-free & vegan bakery up in PDX. Rejoice.
June 4: Amey Matthews. Zine master. Illustrator extraordinaire. She blogs at Vegan Eats and Treats.
June 6: Janae Wise. This woman is like my personal lifestyle hero. She manages her productive (and children filled) life with grace and finesse and still manages to look like she just spent two days at the spa …and the gym. She writes at Bring Joy.
June 11: Amanda Maguire. Ms Pickles and Honey herself. Love her blog. Stylish, sensible, sassy. Her photos and recipes are pretty great too.
June 13: Heather Nauta of Healthy Vegan Eating Starts Here. She has dominated the youtube scene for years with her warm and encouraging videos about living a plant-based lifestyle. She also knows how to pilot a plane… gosh love her. I’ll be hanging out with her via google HOA.
June 14: Dreena Burton. If you have hungry vegan kids, Dreena’s got your back. This seasoned cookbook legend is the author of the bestselling tomes: Let Them Eat Vegan, Eat Drink and be Vegan, and Vive le Vegan! Visit her site Plant Powered Kitchen.
June 18: Cara Reed. This gal masterfully turns favorite nostalgic foods of glutinous/pre-vegan yesteryear into actual recipes those of us with food intolerances can enjoy with gusto. Lucky Charms? Girl Scout Cookies? Every Chocolate Candy Imaginable? Check, check, check. And be sure check out her site Fork and Beans while you’re at it.
June 18: Jaime Karpovich. A lady of the screen, Jaime K has her own vegan tv show called Save the Kales, which is named after her adorably witty, stylish, and inspiring blog Save the Kales. Let Jaime’s fashion sense (and plant-based know-how) wow you as she does her vegan thing in front of the camera.
June 21: Christy Morgan. Christy knows how to be healthy–both by eating right and keeping fit. From teaching classes, to training for a bodybuilding competition, to running her own health and wellness program, to authoring a fabulous cookbook, ‘Blissful Bites’, she’s what you would call “well rounded”. She’ll be featuring a recipe and interview with me on her site Wellness Reboot.
June 24: JL Fields. Inspiring and fun! vegan coach, JL tells it like it is. Mentor to many and about to launch her first book, ‘Vegan For Her’, co-authored with Ginny Messina. Find her recipes and other musings at JL Goes Vegan.
June 25: Whitney Lauritsen. This lady is not only just a gorgeous face (her modeling pics are pretty darn fab), she is also wicked smart, a great guru for eco-friendly living and hella good at filmmaking. I’m super excited to be chatting it up with the Eco Vegan Gal on this date via Google Hangout. Join us?
June 26: Ricki Heller. Ricki is the diva of candida free living! If you’re craving classic comfort food (and even some haute cuisine), but you can’t eat sugar, wheat, or a number of other common foods, Ricki is your gal. Find her writing, recipes (and her girls) at Diet Dessert and Dogs.
June 27: Amber Shea Crawley. Amber has made waves in the vegan movement with her two books, Practically Raw and Practically Raw Desserts. Drool over her amazingly healthy–but decadent–eats at Chef Amber Shea.
June 30: Lydia Grossov. Lydia is one of the founding members of From A to Vegan: a fantastic foursome (made up of the super kind Lydia, Chris, James and Mauro) who interview folks about being vegan and eating great vegan food. Check out their fun collaboration From A to Vegan here.
I’m so excited to be working with these lovelies over the course of June. And, so you don’t miss anything I’ll be posting reminders about each of these posts from the glorious gals, here and on Facebook and Twitter… so stay tuned!