entree Archives - Pure Thyme

Upton’s Naturals Jackfruit Review

October 29, 2015 By Jennifer

Hey! I’m sure you’ve seen jackfruit out there in the blogosphere or maybe you’ve never even heard about it? Well, I’ve been dying to try it for a long, long, looooong time, but have not been able to get my hands on it. Until, the awesome people at Upton’s Naturals contacted me to try out their new Jackfruit product line.

Jackfruit is known as the “pulled pork for vegetarians”. It is all-natural, non-processed and tastes great! It’s also gluten-free, soy-free and oil-free. Jackfruit is also a good source of fiber and high in antioxidants. Upton’s is the first company to bring this to market and it’s also very affordable – $4.99 for 10.6 oz packages – it was enough to feed my whole family. Win!

Upton’s Naturals comes in two flavors, Bar-B-Que and Chili Lime Carnitas!

Upton’s Naturals Bar-B-Que was a super simple meal for me to make. Heat it in a skillet, slap it on a bun and you have yourself a Jackfruit Sloppy Joe. Pressed for time and wanting a healthy lunch, this is it! I enjoyed the flavor of this one, it was one of the quickest and yummiest lunches I’ve made in a while. =)

We really enjoyed the Chili Lime Carnitas. We love tacos of any kind around here and this is where you can get creative with all sorts of fun toppings and salsa! With the Upton’s Chili Lime Carnitas you already have your base, so the next step is to load it with all your favorite toppings. We kept it simple and topped our tacos with avocado, diced onion, cilantro, salsa, and a squeeze of lime. You cannot go wrong with this combo! But, by all means get creative if you like! Check out my Key Lime Guacamole or Salsa Verde Recipes for other options.

4.4 from 7 reviews

Vegan Jackfruit Chili Lime Carnitas Tacos

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

This Mexican Vegan Pulled Pork Tacos is a must-have recipe if you’re a taco fan. It’s tangy, sweet, juicy and easy to make. Dinner is ready in less than 15 minutes!

Author: Jennifer Strohmeyer

Recipe type: Entree

Cuisine: Mexican

Ingredients

Ingredients
1 package Upton’s Naturals Chili Lime Carnitas Jackfruit
1 avocado, diced
½ an onion, diced
4-6 corn or flour tortillas
salsa
juice of 1 lime
salt & pepper to taste

Instructions

Cook jackfruit according to package instructions.

Warm your tortillas (Three ways to warm tortillas via thekitchn.com)

In the Microwave – Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.
In the Oven – Wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through. You can do multiple packets of five tortillas each all at the same time.
On the Stove-Top – Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side. You can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs! These stove-top methods work best when the tortillas are very fresh.

Assemble tacos with cooked jackfruit, diced avocado, diced onions, cliantro. Serve with salsa of choice and lime.

Thanks for letting me try out your amazing new product Upton’s!!

Are you a jackfruit fan? Tell me in the comments!

Have a great day!

Jennifer

Pure Voice: Melissa Costello and The Clean in 14 Detox

September 8, 2015 By Jennifer

Today I have an amazing book to share with you along with the fabulous author that wrote it. Plus her tips on how to find balance in the kitchen when embarking on a plant-based diet.

Melissa Costello, founder of Karma Chow has always had a passion for healthy, delicious food and nutrition. As a Nutritional Educator and Wellness Coach (NHI & Spencer Institute), Melissa works one on one with clients teaching them how to live a happier, healthier life through a plant-based, whole foods diet. She is the creator of The Vital Life 30-Day Food Based Cleanse, which has become popular among celebs in Hollywood as well as hundreds worldwide.

The Clean in 14 Detox is a revolutionary 2-week program that is chock full of satisfying and delicious recipes, easy to follow meal plans and daily actions to help you break bad habits and unhealthy patterns with food. You will not only cleanse your body by giving it a break from every day toxins, you will also kick sugar cravings, lose weight and find your natural energy so you can live a healthier, happier, more vibrant life. No Starvation or Deprivation!

There are a lot of things I love about The Clean in 14 Detox. It’s an easy to follow program that includes all the recipes you need to follow this plan; a shopping list, basic kitchens tools and even a support group you can join to connect with like-minded people. All the guesswork is taken out of this program, all you need to do is concentrate on the heart of the program. You can focus on changing your eating habits and focus on the mind/body balance to help you reach your goals.

“Eating healthy can be a challenge for many, which is why it’s super important to make sure you plan your meals out each week. Health starts in your kitchen, and with what you put in your mouth. It does require a bit more thought at first, and possibly time, but once you get into the groove with planning your meals, shopping and cooking it will become second nature. It’s important to take small steps that are manageable within your schedule. Also, you can look at where you can prioritize more. Often I hear people tell me they don’t enough time to prepare meals, etc. and then when I probe a little deeper I find they are wasting multiple hours on social media and watching TV or browsing the internet every night. These are precious hours you can be using for self-care and meal planning.

It’s all about keeping your eye on the bigger picture, which for many is health. Your health is your true wealth, so with your eye on that, what will you do to make it a priority in your life? It’s time to re-assess and look at where you can make the time for this commitment. Start small, maybe pick one new recipe a week and begin there. The healthier you eat, the better you feel, and if that’s not enough motivation, I’m not quite sure what is.”

Great tips Melissa! We sometimes need to be reminded to focus on what is really important. One small change can get us closer or to our goal. Ask yourself what it is you REALLY want and make it happen.

Melissa’s book also includes mouthwatering mix-and-match meal plans for the 14 days. I am a sucker for salads in general and I LOVE Greek Salads, so of course I had to make this right away. Melissa’s recipe does not disappoint, the dressing is simple, but packed with flavor. It’s been a weekly staple over here since the first time I made it.

Gracious Greek Salad

Who doesn’t love Greek salad? This dairy-free version is a delight and loaded with phytonutrients, fat dissolvers, and antioxidants.

Author: Melissa Costello

Serves: 2

Ingredients

Salad:

3 cups chopped romaine lettuce
¼ cup chopped cucumber
½ red bell pepper, diced
¼ cup chopped kalamata olives
¼ cup cherry tomatoes, halved
2 tablespoons capers, drained
2 tablespoons diced red onion

Garlicky Greek Dressing:

¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon hemp seeds
2 garlic cloves
1 tablespoon lemon juice
1 teaspoon dried oregano
2 teaspoons Dijon mustard
3 teaspoons maple syrup
2 tablespoons chopped parsley

Instructions

Put Salad ingredients in a large salad bowl.
Blend dressing ingredients in a blender until cream and smooth. Pour over the salad and toss until well mixed.

I love to make plant-based meals look beautiful. Some say you eat with your eyes, and this is a perfect example of what I am talking about. Who doesn’t love a show-stopping, gorgeous meal to make for yourself or for a get-together?

Portobello Stacker with Chipotle Cashew Cheese

This delicious entrée will make you feel as if you are eating a gourmet meal at a fancy restaurant. Even though it has simple ingredients, the health benefits are phenomenal.

Author: Melissa Costello

Recipe type: entrée

Serves: 2

Ingredients

2 large Portobello mushrooms, stems removed
1 large zucchini, cut in half and sliced into ½-inch strips

Marinade:

3 tablespoons extra virgin olive oil
2 teaspoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon apple cider vinegar
¼ cup filtered water
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
2 teaspoons freshly chopped rosemary

Instructions

Preheat oven to 400 degrees F. Place the mushrooms in a baking dish cap side down with the zucchini slices. Cut the bell pepper into strips and set aside.
Whisk or blend together all the marinade ingredients in a large bowl and pour over the mushrooms and zucchini. Let sit for 10 minutes.
Bake the mushrooms and zucchini in the oven for about 15 to 20 minutes or until soft and juicy. Remove from oven.
To assemble the stackers, place one mushroom on a plate and spread a thin layer of the cashew cheese over the top. Add a few of the roasted bell pepper strips and a dollop of Chipotle Cashew Cheese. Finish off by topping the stack with several zucchini strips. Season with salt and pepper, if desired.

Chipotle Cashew Cheese

This vegan take on cheese sauce is delicious on just about everything. Cashews are high in magnesium and potassium, lending to your body’s mineral balance.

Author: Melissa Costello

Recipe type: Condiment

Serves: 6-8

Ingredients

1½ cups cashews, soaked in water for 1 hour
¼ cup nutritional yeast flakes
1 tablespoon lemon juice
½ teaspoon chipotle chili powder
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon smoke paprika (optional)
filtered water

Instructions

Drain the water from the cashews and place all the ingredients in a blender with just enough water to barely cover. Blende until very smooth. Add more water if the mixture is too thick or if you’re having trouble blending the ingredients. This sauce should be fairly thick.

Melissa has been kind enough to offer one copy of The Clean in 14 Detox to one lucky reader!

To enter the Giveaway, you MUST leave each entry as a SEPARATE comment or only one comment will count.

Like Karma Chow on Facebook and leave a comment on her wall.
Follow Melissa @karmachow on Twitter
Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win The Clean in 14 Detox @karmachow @purethyme”
Subscribe to Karma Chow’s Newsletter.
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Pin it
Like Pure Thyme on Facebook and leave a comment on my wall

All entries must be completed no later than Tuesday, September 15th 2015, at 11:59 p.m. EST.

Winner will be announced on Wednesday, September 16th 2015, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Thank you for sharing your book with us Melissa and for giving us some wonderful tips!!

XOXO,

Jennifer

Spring Onion Farro Fritters with Fresh Peas, Apsaragus, Radish & Tahini-Mint Dressing

June 8, 2015 By Jennifer

Today I am thrilled to be able to share this wonderful recipe with you! I created this recipe for the awesome editors of Eternity Watch Magazine to be featured in their Spring Issue. It was such a please and honor to do so, Jenny and Vaughn are amazing people and so much fun to work with. If you haven’t had a chance to check out this magazine, I suggest you do so right away! Click the magazine cover image below to snag yourself a copy and check out more about the magazine.

I absolutely love this recipe! It is whole-foods, plant-based and so delicious. I packed in as many fresh, in-season spring produce I could think of – I like my salads fully loaded. =) And if you are a salad lover like me, you with love this recipe as much as I do.

If you haven’t tried Farro yet, you are missing out on a wonderfully nutritious grain. It’s often used as a substitute for pasta or rice, farro is a grain with a nutty flavor similar to brown rice. It is rich in fiber, magnesium and vitamins A, B, C, and E.

(Photo courtesy Bob’s Red Mill)

I am definitely going to showcase this awesome grain in upcoming recipes. I decided to use Farro in this recipe because I thought it would be a nice change from using Quinoa. I love Quinoa, but I wanted something new for these fritters. Farro is not gluten-free. But if you are gluten-free and want to try this recipe, you can substitute the Farro for quinoa and sub the whole-wheat flour and panko with gluten-free options.

Eternity Watch Magazine was kind enough to give me the PDF version of my recipe straight out of the magazine to share with you! Click on the link below to download the PDF.

EWM-Recipe-JenniferStrohmeyer (1)

Some other blog news. I currently had all my recipes and post transferred over from Virtually Vegan Mama to Pure Thyme. Unfortunately, some images did not transfer over. =( So, please bear with me while I fix all the glitches. You guys rock!

Have a great day and enjoy this recipe!

xoxo,

Jennifer

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Baked Eggplant Stacks and a Review

October 30, 2013 By Jennifer

Baked Eggplant Stacks (vegan, gluten-free)

Before we get to the recipe, I want to tell you about this gourmet sauce that the good people over at Rose Romano’s Italian Gourmet Toppings shared with me. I can honestly say, this is one of the BEST jarred sauces on the market. It’s worth trying out if you are not into making your own sauces and want a truly gourmet sauce to liven up your dishes.

“My food is basic. Italians don’t smother their food in their sauce. They use sauces to complement and enhance their food, and not overpower it. And I wanted a Gourmet Topping that would be worthy of that tradition. And I’m proud to say that Rose Romano’s is.” – Rose Romano.

This sauce was the perfect complement to my dish. It combines all the flavors I love in a good sauce. It was sweet, mild and low-sodium so you can really enjoy all the delicate flavors it has to offer. It tastes like you simmered your own sauce all day and no one would guess it came out of a jar. It is also all natural and does not contain any synthetic preservatives. Take a look at the ingredients…

Tomato Puree (Water, Tomato Paste), Fresh Red Bell Peppers, Fresh Onions, Brown Sugar, Extra Virgin Olive Oil, Fresh Basil, Fresh Garlic, Sea Salt, Fruit Juice for Color, Citric Acid, Spices.

Perfectly simple and perfectly delicious.

A big thank you to Rose Romano’s for sharing this wonderful sauce with me and my readers!

I posted the picture of these Eggplant Stacks on Facebook and it created quite a buzz!! So, at 7:23 am in the morning, I am writing away to share this with you all before the day gets away from me. And caring for three small children, it will do just that. 😉

I guess everyone loves Eggplant as much as I do!

Baked Eggplant Stacks

A twist on a classic Italian meal with baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and a sweet red pepper sauce.

Author: Virtually Vegan Mama

Recipe type: entrée

Cuisine: Italian

Serves: 6

Ingredients

2 medium eggplants, sliced lengthwise into ½ inch slices (18 slices)
1 (16 oz) Rose Romano’s Italian Peppers Marinara with Red Bell Pepper
1 (9 oz) bag of baby spinach, rinsed
1 tbsp balsamic vinegar
1 tbsp olive oil or vegetable stock
sea salt (optional) and freshly ground black peppers
dried parsley flakes
dried basil flakes

For Cashew Ricotta:

¾ cup raw cashews, soaked in water 4 hours
¼ cup pine nuts, soaked in water for 4 hours
2 tbsp nutritional yeast
1 clove garlic
¼ cup fresh lemon juice
½ tbsp mellow white miso
½ tsp onion powder
non-dairy milk, for thinning
sea salt (optional) and freshly ground black pepper

Instructions

For the Eggplant:

Preheat oven to 500 degrees F.
Place eggplant slices on non-stick baking tray, baking mat or parchment lined tray. Lightly brush both sides of slices with olive oil. Alternately, you can brush each slice with vegetable stock. Sprinkle both sides of slices lightly with dried parsley, basil and salt (if using) and black pepper.
Bake for 20-25 minutes, flipping once halfway through, until golden brown on both sides. Remove from oven and cool slightly. Decrease oven to 375 degrees F.

For the Cashew Ricotta:

Drain soaked cashews and pine nuts. In a food processor or high-powered blender, add remaining ingredients and process until smooth and creamy. Use some non-dairy milk to thin it out if needed. You want a ricotta-like consistency. If it is too thick, when you bake the stacks the cashew ricotta will harden.

For Spinach Layer:

Heat a medium non-stick skillet over medium-high heat. Add spinach and balsamic vinegar. Toss until wilted and most of the water has evaporated, 2-3 minutes. Season with sea salt (optional) and fresh black pepper. Set aside.

To make the Eggplant Stacks:

Lightly spray a non-stick baking tray with cooking spray, or line a tray with a non-stick baking mat or parchment paper. Make your stacks. Begin with eggplant on bottom, ladle sauce on top, baby spinach and then cashew ricotta. Repeat to make two layers ending with an eggplant slice, tomato sauce and a dollop of cashew ricotta (makes 6 stacks).
Bake in 375 Degree F preheated oven for 20-30 minutes or until heated through.

Notes

If you want higher stacks you will need one more eggplant and you will need to double batch the cashew ricotta and the spinach.

Now you have a light and healthy meal to enjoy tonight for dinner. These eggplant stacks are bursting with flavor and will rock your world! You are definitely going to enjoy this recipe and it will be in your rotation for sure!

Enjoy and have a great day! Please share your thoughts to liven up this place!

xoxo,

Jen =)

Vegan Spanakopita – Greek Spinach Pie

September 2, 2013 By Jennifer

Spanakopita is one of my all-time favorite things to eat. I wanted to try and create a healthy version of this traditional Greek dish with little to no-oil and make it vegan. Removing the feta and olive oil seems somewhat sacrilegious, it’s such a staple of the traditional recipe and Greek cooking! However, you are not even going to miss it with my version of this recipe. I have added much healthier ingredients and it is full of flavor. You will be singing me praise after you make this – trust me. You are going to love this Vegan Spanakopita!

It looks like a lot of ingredients, but it’s really easy to make. I actually took some step by step pictures for you!

Mash up your beans, it’s fun to do. =)

Saute some yummy, super healthy ingredients.

Layer your phyllo dough and brush with your flaxseed mixture.

Layer your spinach mixture on top.

Top with remaining phyllo dough and flaxseed mixture.

Bake in preheated oven.

And Voilà! There you have it – Delicious and Healthy Vegan Spanakopita! Enjoy!

5.0 from 1 reviews

Vegan Spanakopita

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

Author: Jennifer Strohmeyer

Recipe type: Appetizer, Entree

Cuisine: Greek

Ingredients

12 sheets phyllo dough
1 cup onion, diced
1 cup green onions, chopped
4 cloves garlic, minced
1 (15) oz can no or low sodium garbanzo beans, drained and mashed
2 (10) oz packages frozen cut spinach, thawed
2 tbsp nutritional yeast
⅓ cup kalamata olives, chopped
⅓ cup tahini
¼ cup lemon juice
2 tbsp fresh oregano, minced
2 tbsp fresh parsley, minced
Black pepper, to taste
Flaxseed Mixture:
4 tbsp lemon juice
2 tbsp pure maple syrup
2 tbsp flax seed meal

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9×9 inch square baking pan with cooking spray.
Heat a non-stick skillet over medium heat. Add onion, green onion, garlic and two tablespoons water. Water sauté on medium-low for 5 minutes, adding a tablespoon of water when necessary to prevent sticking, until onions are translucent.
Add the spinach and cook for 5 minutes, or until excess water has evaporated. While spinach is cooking, add remaining lemon juice, maple syrup and flaxseed meal to a small bowl. Stir to combine, set aside and allow to thicken. Add the remaining ingredients, except the phylllo dough, and cook an additional 5 minutes on medium to medium-low heat. Remove from heat and set aside. Allow to cool slightly.
Place 1 sheet of phyllo dough on the bottom of the baking dish. Lightly brush sheet with the flaxseed mixture using a small pastry brush. Lay another sheet of phyllo dough on top, brush with flaxseed mixture, and repeat process with 4 more sheets of phyllo. Spread spinach mixture into pan, then layer remaining 6 sheets of phyllo dough, brushing each with flaxseed mixture.
Bake in preheated oven for 30 to 40 minutes, or until golden brown. Cut into squares and serve while hot.

Notes

Reheat the spanakopita in a 350 degrees F (175 degrees C) oven for 10 minutes.

enjoy!!

Jennifer

Let Them Eat Vegan! Review and Giveaway

April 5, 2013 By Jennifer

Dreena Burton is the author of four amazing vegan cookbooks and an at-home mom to three girls. Dreena has been creating vegan recipes for almost twenty years and has a tremendous selection of world-class vegan recipes. Let Them Eat Vegan! is her latest cookbook and sure to become a staple in every vegan kitchen – just like her earlier cookbooks.

Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions – which I find extremely helpful for when I am cooking for friends and family with dietary restrictions. I’m quickly discovering that Dreena really knows how to deliver wholesome, delicious and foolproof recipes. I haven’t tried a recipe in this cookbook that I wouldn’t make again. I could just throw in the towel with my recipe development and stock my pantry with Dreena’s cookbooks. I would never have to worry about serving up delicious vegan food again – her recipes are that outstanding! =)

The first recipe I tried was her – now famous – “No-fu Love Loaf”. This is hands-down the BEST vegan version of a “meat” loaf I have tried or attempted myself. Look no further than this recipe folks – this is “it”. My kids absolutely loved this and my husband couldn’t wait to make a No-fu Loaf Sandwich the next day – the perfect hearty meal for an “almost” vegan dad!

No-Fu Love Loaf with Smashing Sweet Spuds, Rosemary Gravy, and Lemon Dijon Green Beans from Let The Eat Vegan!

(Photo Credit: Let Them Eat Vegan! Dreena Burton)

No-fu Love Loaf from Let Them Eat Vegan

Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!

Author: Dreena Burton

Ingredients

Ingredients
½ cup brown (green) lentils
1 cup vegetable stock
⅓ cup water
1 dried bay leaf
¾ cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
1 cup water, boiled
¼ cup natural ketchup
1 cup rolled or quick oats (ensure gf certified for gluten-free)
3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
2 tablespoons nutritional yeast
2 tablespoons ground white chia (or can use flax meal)
2 tablespoons vegan Worcestershire sauce (see note for gf version)
2 tablespoons tahini or sunflower seed butter
2 teaspoons blackstrap molasses
¼ teaspoon dried thyme
¼ – ½ teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon ground fennel (optional)
Freshly ground black pepper to taste
Topping:
3 – 4 tablespoon natural ketchup
1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)

Instructions

Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
Combine the topping ingredients in a small bowl.
Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.

Notes

Dreena’s Notes: Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar. Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Of course I also had to try one of her fabulous dessert recipes and I let the kids choose which one we should try. Berry Patch Brownies was the winner and it is the perfect, fudgy brownie treat that is bursting with flavor- delish!

Chocolate and berries – can you go wrong with that flavor combo? I’m looking forward to serving these up warm with some vanilla ice cream later!

I’m cooking my way through LTEV this week and here is another fabulous recipe of hers for Double Chocolate Chippers. These cookies come out perfect and they are not overly sweet. I will definitely be making these again!

Check out Dreena’s newest e-book, Plant-Powered 15 on her website. I am so excited to check this out because all the recipes are whole foods, vegan and oil-free!

Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more! YUM!

If you are new to vegan cooking and are looking for your first cookbook to try, Dreena Burton’s cookbooks are a great place to start. Even long-time vegans will benefit from adding her cookbooks to their repertoire.

This giveaway is now closed…thanks to all who participated!

~~Now for the Giveaway…~~

To enter the contest, leave a comment telling me what’s your favorite vegan dessert recipe. 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.

Like Dreena Burton Facebook and leave a comment on her wall.
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 Let The Eat Vegan! @virtveganmama”
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Pin it

~~All entries must be completed no later than Friday, April 12th 2013, at 11:59 p.m. EST.~~

Winner will be announced on Saturday, April 13th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Baked Eggplant with Fresh Basil and Tomato Sauce

August 21, 2012 By Jennifer

What do you do when you get some beautiful eggplant from your first CSA pickup at your local organic farm? You do what I did – I made my favorite baked eggplant no-parm recipe! Did you know that eggplant parmesan has been my favorite food to eat pretty much my whole entire life? During each of my two pregnancies, it was my ultimate craving. I would dream about it at night and want it constantly! It’s still one of my favorite foods to eat and here is a healthier version I’ve created for you. It’s baked, not fried and I didn’t even add vegan cheese to it. I would have made a home-made cashew cheese for this, but I was out of cashews, so I just left it out. Guess what? The no-cheese factor was not even missed. I just baked the eggplant with store-bought low-sodium organic tomato sauce because I was out of home-made and didn’t have time to make any. Hey, and that makes it a lot easier for you too because we are all pressed for time in the kitchen with our busy lifestyles! For the kids and the hubby, I served it with some quinoa pasta and a side salad. I enjoyed mine over a bed of spring mix with fresh basil and a drizzle of balsamic vinegar. Okay and I had a bite of the pasta, couldn’t resist. 😉 This recipe is fantastic either way folks! I hope you enjoy this recipe, we do.

Here’s a peek at all the wonderful produce, herbs and flowers we got from our CSA pickup last week.

My son can pretty much devour all that edamame himself, he loves it so much. I’m still trying to figure out what do with the okra, got any suggestions? I would love to pickle it, but I’ve never pickled anything before! Our next pickup is tomorrow and I can’t wait to see what we get and obviously my next blog post will be based around this. You can’t beat fresh, local and organic – I’m in heaven!

5.0 from 1 reviews

Baked Eggplant No-Parm

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

Author: Virtually Vegan Mama

Recipe type: Entree

Serves: 6

Ingredients

2 medium eggplants, sliced into ½-inch rounds
4 flax eggs
1 cup whole-wheat italian style breadcrumbs (I use the whole foods brand)
4 cups low-sodium store-bought tomato sauce
Freshly ground black pepper.
Fresh basil

Instructions

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or non-stick baking mat. In a bowl combine 4 tbsp flax seed meal with 12 tbsp warm water and stir. Set aside to thicken.
Fill a large sauté pan halfway with water and bring to a boil. Add eggplant slices and blanch for 4 minutes, turning once. Drain on a paper towel and allow to cool slightly.
Dip eggplant slices in flax egg mixture, then dredge in breadcrumbs, season with some fresh black pepper. Place eggplant on baking sheets and bake until golden brown on bottom, 20-25 minutes. Turn slices and continue to bake for an additional 20-25 minutes.
Remove eggplant from oven. Raise oven heat to 400 degrees F. Spread some sauce to cover the bottom of a 9×13 inch baking dish. Place a layer of eggplant slices in the sauce. Spread some sauce on the eggplant slices and repeat with remaining ingredients.
Bake in oven for 15-20 minutes. Serve with fresh basil on top.

Notes

Serving Suggestions: Serve with some quinoa pasta and a side salad. For a lighter meal, serve over some mixed baby green with some balsamic vinegar as a dressing.

What’s your favorite way to cook eggplant?

Have a fabulous day all!

xoxo,

Jen =)

The Sexy Vegan Cookbook Giveaway!

May 28, 2012 By Jennifer

and Brian’s recipe for Beany Tahini Burgers with Dreamy Tahini Dressing.

In The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude (New World Library, March 15, 2012), “regular dude” and YouTube cooking sensation Brian Patton shares 100 vegan recipes that are failure-proof, fun, and flavor-filled.

The Sexy Vegan Cookbook covers the basics of cooking, from slicing vegetables to finding the right type of tofu to recreating favorites without meat or dairy. With more than 100 recipes, Brian covers everything from cocktails (according to the Sexy Vegan, the most important meal of the day) to amazing breakfast sandwiches to desserts such as Sailor Peanut Rum Ice Cream. There are appetizers and nachos, pizza and tuna-like sandwiches as well as plenty of salads, pasta, and main dish choices.

Watch the trailer, it gave me quite a laugh. I’m definitely loving Brian’s attitude and sense of humor…something we all need a little more of. =)

You can visit Brian online and watch his fun cooking videos here: http://www.thesexyvegan.com.

Since it’s Memorial Day Weekend and we all know that includes burgers, burgers and more burgers. What better way to celebrate the holiday and Brian’s awesome cookbook than by making one of his fabulous burger recipes.

5.0 from 2 reviews

The Beany Tahini Burger and Dreamy Tahini Dressing

Author: Brian L. Patton

Ingredients

Makes 4 burgers
Ingredients:
One 15-ounce can chickpeas, drained and rinsed
½ cup cooked couscous
1 tablespoon tahini
1 clove garlic, grated
1 tablespoon chopped fresh oregano
2 tablespoons chopped kalamata olives
1½ teaspoons salt
¼ teaspoon pepper
½ roasted red bell pepper, diced
2 tablespoons extra-virgin olive oil
4 buns of your choosing, halved
2 tablespoons Dreamy Tahini Dressing
½ medium cucumber, thinly sliced
2 cups shredded romaine lettuce
1 beefsteak tomato, thinly sliced
½ red onion, thinly sliced
For Dreamy Tahini Dressing:
Makes 1½ cups
Ingredients:
½ cup tahini
2 tablespoons fresh lemon juice
½ cup water
½ clove garlic
2 teaspoons chopped fresh italian parsley
2 teaspoons chopped fresh mint
1 teaspoon extra-virgin olive oil
Pinch of smoked paprika
Salt and pepper

Instructions

For the burgers:
To make burger patty, in a large bowl, combine chickpeas, couscous, tahini, garlic, orgeano, olives, salt, and pepper. With a fork, potato masher, or your very clean hands, mash all of it together until 90 percent of the chickpeas are mashed. Now that you have this mass, gently fold in the roasted pepper as it would have been destroyed during the initial mixing). Divide the chickpea mixture into four portions and form into ¼-inch-thick patties.
In a large skillet, heat the oil over medium-high heat. Add your burger patties to the pan, and cook them for 3 to 4 minutes per side, or until golden brown. Slather each bun half with dreamy tahini dressing, and assemble the burgers from the bottom up in the following order: 1 bun half, cucumber, chickpea patty, lettuce, tomato, onion, and the other bun half.
For the Dreamy Tahini Dressing:
In a food processor or blender, combine the tahini, lemon juice, water, garlic, parsley, mint, oil, and paprika, and puree until smooth. Season to taste with salt and pepper.

I made these into 8 sliders instead of 4 burgers. Alternately, you can bake these at 400 degrees F for 12 minutes, flipping halfway through cooking. I omitted the oil in the Dreamy Tahini Dressing and did not add any salt to either recipe. I also ate mine without the bun and a big green salad. This recipe is fantastic and foolproof. It’s easy, delicious and nutrient-rich. Please go check out Brian’s website http://www.thesexyvegan.com. He definitely has a lot to offer the plant-based world with his creativity and humor, thanks Brian for sharing your cookbook with me. =)

This giveaway is now closed =)

And now for the giveaway!

To enter the contest, leave a comment telling me what’s your favorite burger recipe. 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.

Follow Brian @TheSexyVegan on Twitter
Like The Sexy Vegan on Facebook
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 The Sexy Vegan Cookbook by Brian L. Patton @virtveganmama”
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Stumble this giveaway
Pin it

~~All entries must be completed no later than Monday, June 4th 2012, at 11:59 p.m. EST.~~

Winner will be announced on Tuesday, June 5th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck and I know you will enjoy this recipe and Brian’s cookbook!!!

Happy Memorial Day!

xoxo,

Jen

750 Best Appetizers Cookbook Giveaway

March 27, 2012 By Jennifer

Vegetarian Vietnamese Fresh Rolls

Photo credit: Colin Erricson/www.robertrose.ca

I had the pleasure of receiving this amazing cookbook for review. I couldn’t resist getting my hands on a book with 750 Appetizers to chose from. Yeah, it’s not all vegan, but if your household is like mine – my husband still eats meat on occasion – there are multiple recipes to suit every dietary preference. This cookbook does include tons of vegetarian and vegan friendly recipes like those beautiful spring rolls above. How can you go wrong with all those fresh ingredients and aren’t they beautiful to look at? I made these rolls and they were gone in a matter of minutes they were so yummy. I can’t wait to serve this recipe up to guests.

4.8 from 4 reviews

Vegetarian Vietnamese Fresh Rolls

This is almost a two‑for-one recipe —the fresh rolls are wonderful all on their own but the leftover marinade creates the perfect dipping sauce.

Recipe type: Appetizer

Serves: 8

Ingredients

Dressing
2 tbsp soy sauce 30 mL
2 tbsp sweet Asian chili sauce 30 mL
1⁄2 tsp toasted sesame oil 2 mL
1⁄2 tsp rice vinegar (see Tips) 2 mL
1⁄2 tsp minced garlic 2 mL
1⁄2 tsp finely chopped pickled ginger 2 mL
1⁄4 tsp minced gingerroot 1 mL
2 cups shredded baby bok choy 500 mL
3⁄4 cup julienned blanched asparagus 175 mL
(see Tips, left)
3⁄4 cup julienned peeled carrots 175 mL
1⁄2 cup julienned English cucumber 125 mL
1⁄4 cup julienned mango 60 mL
1⁄4 cup finely chopped toasted peanuts 60 mL
8 10-inch (25 cm) rice paper wrappers 8
3 cups hot water 750 mL
Dipping sauce, optional (see Tips)

Instructions

Dressing: In a bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled ginger and minced ginger.
In another bowl, combine bok choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tbsp (30 mL) dressing and toss well. Divide into 8 equal portions.
Working with one rice paper at a time, submerse in hot water until pliable, about 30 seconds. Place on a work surface. Spread one-portion of the vegetable mixture in a strip across the lettuce leaf about one-third away from the edge closest to you, leaving about 1 inch (2.5 cm) on either side. Fold the edge closest to you over the filling and pull gently toward you to encase the filling. Fold the sides toward the middle, then continue to roll up tightly. Place rolls under a damp cloth to stay moist because the wrappers tend to dry out quickly. Serve rolls immediately with dipping sauce, if using, or refrigerate for up to 1 hour. Serve whole or for a small hors d’oeuvre, cut in half on the diagonal and place on a serving platter.

Notes

Tips To julienne asparagus, cut into thin slices lengthwise and slice those slices into thin strips. For a wonderful dipping sauce, in a small ramekin, combine the remaining dressing with 1⁄4 cup (60 mL) soy sauce and 1 tbsp (15 mL) coarsely chopped Agave and Ginger-Scented Peanuts (page 455).

There are 24 full page colored photos in the center of the book. With 576 pages, it has every appetizer that you can imagine. If you’re into entertaining, this is definitely a cookbook for you!

This Giveaway is now Closed, thanks to all who participated!

And now for the GIVEAWAY!!

One lucky reader will win 750 Best Appetizers Cookbook.

To enter the contest, leave a comment telling me what your favorite appetizer is. 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 750 Best Appetizers Cookbook from @virtveganmama”
Share this giveaway on your Facebook Page and tell me that you did so in the comments section
Stumble this giveaway
Pin it

~~All entries must be completed no later than Tuesday, April 3, 2012, at 11:59 p.m. EST.~~

Winner will be announced on Tuesday, April 3, 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