I'm excited for this week's post as I had the wonderful opportunity of reviewing a newly released cookbook by Bianca Haun and Sascha Naderer titled "The Veginner's Cookbook: The Ultimate Starter Guide for New Vegans and the Veg Curious." I'm not a vegan, but I'm consistently on the quest to increase the plants in my diet and I love to create and test recipes that meet different lifestyle needs and vegan recipes are one of the areas I dabble in most as a contributor over at The Peaceful Dumpling.
In the book, Bianca and Sascha walk readers through how they came to the decision of becoming vegan, how their transition to veganism went and how they respectfully handle challenges, "landmine" situations or questions about their food choices. The book has suggested kitchen tools, gadgets and tips to support readers' culinary efforts and it's packed with beautiful food photography (my favorite) of all 75 recipes.
The recipes in the book cover a wide range of areas including basics, breakfast, main meals, breads, sauces & dressings and of course....dessert! I'm grateful that Bianca and Sascha have allowed me to share a recipe I tested earlier this week. The hardest part of this portion of the review was selecting which recipe I wanted to go with as they all look so good! I chose the Cinnamon Raisin Flatbread because I have a soft spot for made from scratch, rustic bread recipes. I found this recipe to be simple, cozy and a really neat idea for something a little different for breakfast. As a bonus, this recipe is incredibly budget friendly and would come together easily with only a few ingredients from the pantry that you're very likely to have on hand even when your grocery shopping trip is a tad overdue (that might happen around here from time to time.)
Cinnamon Raisin Flatbread
(Copyright 2018 by Bianca Haun & Sascha Naderer)
- 1 1/2 cups all purpose flour
-1/2 teaspoon baking powder
-1 teaspoon cinnamon
-1 pinch of salt
-1 teaspoon maple syrup
- 1/2 cup plant-based milk (I used coconut milk)
- 1/4 cup raisins
-1/2 teaspoon coconut oil for the pan
Combine the flour, baking powder, cinnamon powder and salt in a large mixing bowl. Give it a quick whisk. Add in the maple syrup and plant-based milk. Combine with a large spoon and knead with your hands until a soft dough forms. You may have to add more flour (if it's too sticky) or more plant-based milk (if it's too crumbly).
Divide the dough into two equal parts and roll it out until about 1-inch thick, then pour the raisins onto the dough and roll it again, so that the raisins stick to the dough. The flatbread should be about 1/2 inch thick now.
Prepare a hot pan with coconut oil and let the flatbread fry on each side for about 1 minute until brownish and bubbly.
Eat while it's warm and enjoy!
This recipe is tasty for breakfast served warm with a smush of nut butter and I'm thinking about giving it a try dipped in some veggies and homemade curry sauce for a dinner option. The recipe came together fast and the instructions were spot on- I found I needed to add a little bit more plant-based milk as my dough was a little bit too crumbly.
I hope that you give this recipe a try! If you're interested in learning more about this newly released cookbook, check out a few more sample photos from their cookbook below so you can get an idea of more of the wonderful recipes they've created. This cookbook gives readers the tools for delicious vegan recipes while showing that eating a vegan diet does not have to be complicated and expensive. This cookbook is for you whether you're simply looking for more plant-based food options, contemplating a switch to a vegan lifestyle, or you're already following a vegan diet but need some more inspiration for tasty ideas.
For more information about the Veginner's cookbook, you can find it here for purchase and make sure to head over to visit Bianca's popular food blog, Elephantastic Vegan, for more recipe inspiration.
Aaannnnd....the most exciting news is that I have a giveaway for one lucky reader to win a copy of this cookbook! To enter, please leave a comment on this blog post. Entry deadline is Saturday April 28, 2018 at noon Eastern Standard Time and is limited to U.S. residents only. The winner will be contacted directly to get the information as to where to send the cookbook.
Have a wonderful week!
We can't be post-Easter because we're still waking up to flurries and snowflakes around here in New England. I'm a lover of four seasons, but I'm all done with winter at this point. I would really, really like to see some consistent signs of spring around here. We had a beautiful holiday regardless of the wintry temps and little ones being a tad cold in their Easter best last weekend and I hope you all enjoyed the day too.
For our Easter dinner, I made a classic carrot cake for dessert. If you haven't checked out Mom on Timeout's carrot cake recipe, I highly recommend you do so. I only make carrot cake once or twice a year and this recipe is literally to die for...the name is quite appropriate.
I used one of my new favorite flours, Bob's Red Mill Gluten Free 1:1 baking flour, and it came out perfect. It's been a challenge to have left overs of this beauty around during the week as it kept calling my name, but there's carrots in it so it's all good, right?
Moving out of the sugar craze that the Easter bunny brought to our house (is it possible to walk by a bowl of Cadbury Mini-Eggs and not grab one? I'm not sure....), I whipped up some green smoothies with summery, tropical flavors in mind. Yes, I'm a bake-aholic, but I'm also head over heels for my Vitamix and strive for balance. Leafy greens are some of my favorite vegetables and I try to squeeze them in every day. Starting the day with a tasty smoothie is a great way to do it and it only takes moments to prep and then I'm out the door. I hope you like this recipe! How do you squeeze your greens in?
Tropical Green Smoothie
(servings: 1 smoothie)
-1 cup unsweetened coconut milk
-1/2 cup water
-1 cup chopped or crushed pineapple
-1 cup leafy greens such a spinach or kale
-3-4 ice cubes
Add the ingredients to your high powered blender with the coconut milk and water first. Start the blender on medium and increase to high until all blended smoothly. Pour, sip, and enjoy!
Aaaannnnd it's back to the regular routine! The holidays were wonderful and I'm glad they're done. This is one of those "both/and" situations that stuck with me from yoga teacher training. I love the holidays AND I love when they're over and we get back to the structure of the regular routine. It can be both!
The regular routine means back to school, back to lunch prep and an effort to make some healthier choices to balance out all of those holiday treats that we thoroughly enjoyed. We go to a nut free school system because of the scary allergies that many kids have and this week's recipe is nut free, but you can modify if you like and swap in nut butter for the sun butter that I use. This recipe comes together so fast, it's easy, it's refined sugar free and has both gluten free and vegan options so it can accommodate almost any dietary need in the house. And if that wasn't enough to motivate you to give these a try, they taste like small oatmeal chocolate chip cookies with all clean ingredients. Ta-dah!!!!
No Bake Oatmeal Chocolate Chip Cookie Bites (Vegan, Nut Free and Gluten Free Options)
(makes 12-14 cookie bites)
-12 dates pitted
-3 TBS Maple Syrup
-1 TBS Sunbutter Sun flower seed spread (sub in nut butter here if you prefer)
-1 1/2 cups oatmeal (sub in gluten free oatmeal for gluten free option)
-1/4 cup chocolate chips (sub in vegan chocolate chips for vegan option)
- 3 TBS water
Place the dates and oatmeal in a food processor and process until the two ingredients come together in a meal like texture. Add the 3 TBS of maple syrup, 1 TBS of sunbutter and pulse until you see the ingredients begin to come together. Slowly drizzle in the 3 TBS of water and continue to pulse until everything comes together and is hugging the side of the food processor bowl. Dump the mixture out into a large bowl. With clean hands, roll up your sleeves and mix the chocolate chips into the oatmeal mixture by hand. Using your hands again, take a small amount of the mixture and roll into balls. Place on a parchment paper lined cookie sheet and chill in the freezer for 30 minutes. Store these in an airtight container in your fridge to grab and go!
Stay warm this weekend my fellow New Englanders!
wife, mom, faith, fitness, yoga, baking and constantly cleaning my kitchen.