I know, it’s been the month of Giveaways, but I had the pleasure of receiving several complimentary copies of vegan cookbooks and couldn’t resist checking these amazing cookbooks out and sharing some wonderful recipes with you.
Up next is the fabulous Vegan Holiday Kitchen from Nava Atlas. Trust, me you are going to want to enter to win this fabulous cookbook. I made her Vegan Matzo Ball soup and I was overjoyed with the result. This is one recipe that was on my list to veganize, but I was a little wary of doing this. I mean I have in my memory traditional Mom-made perfect Matzo Ball Soup and wasn’t sure if I could ever recreate it vegan. Boy, was I wrong! Seriously, the only difference is removing the chicken broth, all the flavors are there from the vegetables, seasonings and fresh dill. Nava took care of the matzo balls falling apart with out the use of eggs by using quinoa flakes as a binder and it worked perfectly. This is a no-fail recipe and unbelievably delicious, my family absolutely loved it. Nava, thanks for this wonderful recipe, you nailed this one. =)
This gorgeous and exciting cookbook by author Nava Atlas brilliantly fills the biggest gap in the vegan repertoire with more than 200 delectable, completely doable recipes for every festive occasion. Atlas, one of the most respected names in vegetarian and vegan cooking, addresses everything from Thanksgiving, Hanukkah, and Christmas –to celebratory brunches, lunches, dinners, potlucks, and buffets. Such mouth-watering dishes as Coconut Butternut Squash Soup, Green Chili Corn Bread, Hearty Vegetable Pot Pie, delicate Ravioli with Sweet Potatoes and Sage, and Cashew Chocolate Mousse Pie will convince even the most skeptical eater that vegan cooking is well worth celebrating.
Nava Atlas is both the author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Express, Vegan Soups, The Vegetarian Family Cookbook, and The Vegetarian 5-ingredient Gourmet. Her first book was Vegetariana, now considered a classic in its field. Nava is also a visual artist, specializing in limited-edition artists’ books and text-driven objects and installations. Her work has been shown nationally in museums, galleries, and alternative art spaces and is part of many museum and university collections.
I almost didn’t want to giveaway away this cookbook it’s so awesome.
Simple Vegetable Soup with Vegan Matzo Balls – Gluten-free (by omitting matzo balls), soy-free, nut-free
Vegetable Soup
8 Servings
This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls
Ingredients:
2 tablespoons olive oil or other healthy vegetable oil
1 large onion, finely chopped
3 celery stalks, diced
1 32-ounce carton vegetable broth
6 medium potatoes, peeled and finely diced
6 to 8 medium carrots, sliced
Handful of celery leaves
1 tablespoon all-purpose seasoning blend, or use a Kosher for Passover brand
1/4 cup chopped fresh dill, or to taste
Salt and freshly ground black pepper to taste
Vegan Matzo Balls (recipe follows)
Directions:
- Heat olive oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden
- Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
- Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. It can also be made a day in advance.
- Just before serving, bring to a simmer. Adjust consistency with more water if needed be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.
Vegan Matzo Balls – soy-free, nut-free, can be made Gluten-free using gluten-free option
Makes about 24
Ingredients:
1 cup quinoa flakes
2 cups boiling water
1 cup matzo meal (see gluten-free variation, below)
1/4 cup light vegetable oil (such as safflower)
1/4 teaspoon salt
A few grindings of black pepper
Pinch of onion and garlic powder, optional
Directions:
- In a large mixing bowl, cover quinoa flakes with the water. Let stand for 2 or 3 minutes.
- Stir in the matzo meal along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
- Just before baking, preheat the oven to 275 degrees F.
- Roll the matzo meal mixture into approximately 1 -inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
- Bake for 20-25 minutes, carefully turning matzo balls after 10 minutes, until firm to the touch; don’t let them brown.
- If making ahead of time, let the matzo balls cool completely. then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.
Variation: to make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.
Recipe reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc.
Learn more about Nava at VegKitchen.com, and navaatlasart.com.
And now for the GIVEAWAY!!
One lucky reader will win Vegan Holiday Kitchen by Nava Atlas!
To enter the contest, leave a comment telling me what’s your favorite recipe(s) to serve during the Holidays. Don’t forget to leave your contact information so I can let you know if you win. =)
BONUS ENTRIES
You MUST leave each entry as a separate comment or only one comment will count.
- Subscribe to Virtually Vegan Mama
- Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
- Follow Virtually Vegan Mama (@virtveganmama) on Twitter
- Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Holiday Kitchen by Nava Atlas @virtveganmama”
- Share this giveaway on your Facebook Page and tell me that you did so in the comments section
- Stumble this giveaway
- Pin it
***This Giveaway is now closed…thanks to all for entering!***
All entries must be completed no later than Monday, April 16th 2012, at 11:59 p.m. EST.
Winner will be announced on Tuesday, April 17th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.
Good Luck!!!
xoxo,
Jen
my fave recipe to serve is mashed potatoes
liked you on fb
I love pumpkin pie for Thanksgiving and Christmas!
I already like you on FB!
Just followed you on Twitter! And I really, really, really want this cookbook!!!
pinned it!
I like to bring salads or other veggie-centric dishes, which are often sadly overlooked.
As much as I love a good carb-filled holiday meal, I really enjoy 4th of July cooking out on the grill! With lots of fresh salads and a berry dessert! My favorite dish is grilled corn on the cob!
I follow you on twitter (corgipants)
I subscribe to your blog.
I’m new to this vegan world so I don’t have any favorites yet so I need this cookbook!
i subscribe to your blog via email
katherinedibello (at) gmail (Dot) com
I follow you on Twitter
I like you on FB and left a comment.
I tweeted (I’m just_audrey)
Summer holidays are the best, and I love to serve a veganized potato salad recipe….the original recipe has been in the family for years, and no one has yet figured out that it’s been altered!
subscribe on google reader
I love matzo balls. Can’t wait to try these!
liked you on facebook
pinned it!
and subscribed!
My Mom always made Swedish Meatball on Christmas Eve, which everyone loved. Not sure if this dish can be veganized so would love to win the Cookbook and find a new Holiday dish that everyone loves!
I subscribed through Google. 🙂
My favorite recipe to serve during the holidays is stuffing/dressing! I love stuffing.
i am a subsciber
i am a subscriber
I made a mushroom pot pie for Easter and it was a big hit!
I love to serve freshly baked snickerdoodle cookies during the holidays!
My fave recipe to serve changes every time because I have a terrible habit of never bringing the same thing twice! 🙂 Thanks so much for the giveaway. AMMauceri@gmail.com
I follow you on twitter
I tweeted!
While I would enjoy them any day of the year, roasted sweet potatoes always seem a little more special for the holidays!
I am subscribed via email.
I like you on Facebook and commented on your wall. (Ashley Toth)
I follow on twitter. (@owlheart)
I tweeted about the giveaway.
https://twitter.com/#!/OwlHeart/status/189904736386940929
I made a fabulous chocolate mousse pie over Easter and I think this will be my new favourite meal for holidays~
It looks so nice your description is so good.what is the meaning of celery stalks in telugu?
My favorite holiday dish is sauteed green beans. It’s a very simple addition, but green is often sadly lacking at holiday meals and most people “accept” green beans as holiday worthy. Even without the French’s onions. 🙂
I love a big bowl of cut up fresh fruit for holidays!!
I tweeted about the giveaway my twitter name is Carol30040
My holiday favourite is German Red Cabbage, a tradition in our family. Although now without all the bacon and animal fat of course. 🙂
One of my favorite Pesach items is an Almond cookie (biscotti like). It tastes great and is pretty easy to make.
Lentil and mushroom casserole…everyone loves it!
I also love pumpkin pie for Thanksgiving!
i’ve heard great reviews on that cookbook! the matzo ball soup looks delicious. they are serving matzo here in the school cafeteria for my students and i’ve always been curious to try to the soup, but i think it has gluten in it. :T
hope your cleanse is going well!
Apple pie is always a favorite with everyone. Also a quiche: easily made the day before!
ahh I would love this cookbook I love making desserts and stuffing!
I would LOVE to receive this cookbook. My middle son is a vegan and I would love to have more recipes that I can prepare for him when he comes home for a visit.
I followed you on twitter! Going to make this tonight!
Cornbread stuffing. As a new vegan, however, I will have to re-work the recipe to replace the butter and turkey bacon that I used before.
I love making a mushroom almond phyllo wrapped pâté!!
Followed you on twitter (@olivoliv)
Liked you on fb!
I pinned it on Pinterest 🙂
I liked it on Facebook and posted it to my wall 🙂
Nava’s Lentil & Mushroom Shepherd’s Pie and a HUGE green salad! =)
My fav dish for Passover are “spiral” sliced potatoes: sliced almost through width-wise, tossed in olive oil, sea salt, fresh rosemary and baked at 425 for an hour. such a hit!
oh yum!
its really good!!!