Real Food in Real Life

Here we are, a day before the official release of Real Food, Really Fast, and it feels as though I’m already late to my own party. By some strange twist of fate or marvel of Amazon.com, copies started shipping weeks ago, way back in the depths of December amidst all the holiday madness that goes with it. My head hasn’t stopped spinning since then, and if you can believe it, we’re about to turn this steady buzz into a bold roar, all the way up to eleven.

Kicking things off with a casual sampling and signing, come meet me TOMORROW, January 16th for my first appearance at Nourish Cafe, 1030 Hyde Street in San Francisco, 11am – 1pm, where I’ll hand out tastes of the single most popular recipe among testers: The Buttered Buffalo Pecans. Crisp, nutty, spicy, and just a touch sweet, it’s no surprise that this simple snack turned into such a big hit overnight. One bite and you’ll be hooked too, but in case you’re not in the bay area, here’s a little sneak peek:

The big celebration happens on Friday, January 19th, with a menu of sweet and savory tastes straight from the book, along with an incredibly generous raffle of premium baking supplies furnished by Rodelle, a free copy of the latest issue of VegNews Magazine for every attendee, and perhaps most importantly, an evening of fun and revelry! On the menu are more of the greatest hits, including Millionaire’s Kale Salad, Thai Laab in lettuce cups, and Peppermint Bark Meltaways. Get your tickets here ASAP because space is limited, and because, well, I need to know how much food to cook. Small details, right?

I hope to see your lovely, shining faces out there soon! If you’re not nearby, don’t despair; I have many more book-related appearances on the horizon, near and far, so stay tuned for those details. Until then, keep it real[ly delicious.]

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Eat Real, Drink Real, Really Fast

That’s all, folks. The manuscript for Real Food, Really Fast is locked in, speeding out to the printer as we speak. It’s been a brief but intense journey to this point, but now one of the most difficult parts of the process lies ahead: The wait. January 16th, the tentative release date, feels like a lifetime away, especially as I’m bursting to spill the beans on all these fresh new recipes. Even the slightest provocation will send me scrambling to my phone to flaunt a sneak peek of the rough PDF to anyone I’m speaking with. Every subject seems to remind me of something going into the book, and like an over-caffeinated child at show-and-tell, I just can’t contain my enthusiasm.

Capitalizing on an abundance of fresh honeydew melon, a sudden heatwave, and a serendipitous opportunity to spread the word, this unconventional gazpacho took that impulse towards oversharing to the next level.

Cucumber-melon was a hand soap, a home fragrance, or a body lotion as I knew it growing up. Naively failing to connect the dots to obvious origins, it took an embarrassing number of years for me to realize that it could correlate to an actual food combination. Even then, the discovery did little to tempt my taste buds, the concept ranking right alongside the suggestion of biting into a scented candle. What works for cosmetics doesn’t necessarily merit culinary consideration, but this is one rare case where the two worlds collide with great success. Gazpacho is designed specifically to deliver the ultimate cooling palate cleanser on a hot summer’s day, which just so happens to define the essence of both cucumbers and honeydew melons as well. Mind you, this is no dessert soup, with the notable twang of garlic, onions, and vinegar swimming peacefully amidst the pale green puree, but a careful balance to bridge discordant components of a menu.

Flavor pairing is an important element well beyond the bowl to complete a harmonious meal. I’m no sommelier, but I do understand the importance of matching a complimentary drink to a delicate dish such as this one. Nothing too loud or brash to cover up its subtleties, and nothing too sweet to skew the overall impression towards the saccharine. Few options other than plain water fit the bill, until I discovered the effervescent delight that is Lavender Melon KeVita Master Brew Kombucha. Yes, a sparkling probiotic powerhouse infused with the essence of watermelon, a touch of ginger, and a gentle floral note! Invigorating black tea will power you through the heat of summer’s last hurrah, and won’t let you down with a terrible crash later on. Could there be anything more perfect or refreshing to enjoy with this soup?

Happily, I’m not the only one who seems to think so. KeVita and I will be joining forces to showcase this cool couple at the Eat Real Fest on September 23rd and 24th. Bay area natives and visitors, this is your chance to get an early taste of Real Food, Really Fast while enjoying Kevita’s carefully curated kombucha options! I’ll be there in person from noon to 4:00pm to share free samples of my Cucumber-Melon Gazpacho, complete with exclusive recipe cards as an early preview for the book. Join us for real food, real fun, really fast!

Not-So-Secret Supper Club

There’s no sign out front. No two menus are ever the same. Walk-ins are not accepted. One would be hard pressed to call this arrangement a “restaurant” by the traditional definition, and yet the chef plays to a rapt audience, selling out tickets for almost every dining session. Bay area natives will likely know this poorly kept “secret” supper club well, striking up the band with Sound & Savor for over 13 years now. My first experience in this elusive underground establishment left a lasting memory, filled with the warmth of community as well as good food, and I’ve been hooked ever since. Attending dinners and classes almost as often as they’re offered, Chef Philip Gelb and I became fast friends in the process.

Known as much for his confidence with spice as his finesse with more delicate flavors, Phil has a style that doesn’t fit well into any predefined category, unafraid to cook to his own beat. Now he’s sharing that same approach with voracious eaters abroad, with the release of Vegan Underground: Improvisations on World Cuisines.

The contents transcend superficial cultural boundaries, seamlessly merging the defining characteristics of multiple distinctive cuisines into a brand new culinary adventure. Venturing boldly into unexplored territory, these recipes remain approachable, familiar for their original roots, recalling all the best flavor notes from high to low.

From Trinidad doubles to fiery mapo tofu, crispy fried okra to pistachio-walnut ice cream, the diverse range of delicious options promises appetizing options for all palates. Ramen remains a particular favorite of mine, and it’s a true pleasure to finally see other perennial crowd-pleasers like the green gazpacho and polenta peach cake in print.

Capturing the photos for this fresh compilation, I was lucky enough to experience these meals in person, as cooked by the master, but I can vouch for this home cook’s translation as well. Since not everyone, locals included, are lucky enough to snag seats for these limited engagements, I’m absolutely thrilled to give away a copy of Vegan Underground to four readers! Enter through August 10th by commenting below: Have you ever been to an “underground” restaurant, or have you dreamed of starting your own? Tell me about your experiences and ideas! Log your submission on the official giveaway page, and find additional ways to improve your odds there, too.

For as many cookbooks flood the marketplace every year, there are none that can match the creativity and sheer passion found within these pages. You won’t find Vegan Underground in mainstream bookstores or on Amazon.com, so don’t miss your chance to own a copy today.

Get Real

The question of “realness” is one for the ages. It’s a term that gets tossed around all across the board these days, sprinkled into conversation like confetti to both emphasize and punctuate a thought. Eating “real” food is an admirable goal, but what does it really mean? Striving to eat “healthy” food ranks right up there alongside the concept, but realness takes it a step further. If you ask me, the idea behind real food has so much more substance than any quick-fix diet plan, and bears much greater meaning once you peel back the flaky exterior. Real food is wholesome, derived from nature and not a test tube, something that anyone with even the foggiest vision could recognize as edible. Real food is practical, fundamentally within the grasp of the average cook, be it their best or worst day, busiest or most leisurely moment. Real food, above all else, nourishes on a holistic level, feeding the body and heart in the same heaping spoonful.

This is my ode to realness and my invitation to anyone else who’s felt flummoxed, infuriated, or frustrated by the vagaries of the word. I’m thrilled to announce my fifth cookbook, and my very first entry into the savory arena, Real Food, Really Fast. Recipes run the gamut from breakfast to dessert, and believe it or not, all can be completed in 10 minutes or less. Speed was the biggest challenge in development, but flavor was an absolute necessity. If it doesn’t taste good, it doesn’t belong in any cookbook, period. The full-color photos accompanying each and every recipe are the icing on the cake, the siren song luring hesitant readers to take a closer look, but even the most glamorous hero shots wouldn’t save a lackluster dish. I’m asking you to keep it real, so the least I can do is hold up my end of that bargain too.

Get excited, jump right in and pre-order (please!) but try to contain yourself, just as I’m struggling to do right now. The release date is still many months away, but there’s good news in that long stretch of silence: I’m now looking for recipe testers to help vet these dishes and make sure they’re all truly fit to print! It’s a tough job that takes dedication, precision, and most importantly… Hunger. Accessibility is essential to my recipes so there’s no presumed skill level here. If you’ve ever held a knife and cut a vegetable before, congratulations, you’re a qualified applicant! Please get in touch with me at hannah @ mysweetvegan.com (no spaces) if you’re interested in joining forces to craft a better cookbook.

Kept On Ice

UPDATE: Okay folks, I’ve let this go on for long enough… APRIL FOOLS! I’m sad to say, it was all a bit of fun in this name of today’s “holiday.” Although I thought everyone would figure it out immediately, I didn’t expect such an outpouring of enthusiasm and support. Instead of getting a laugh out of it, I ended up feeling more dejected that I wouldn’t be able to deliver on this artificial promise.

Rest assured, I do genuinely want to create this book, but I haven’t yet found a publisher willing to take it on. Right now, it’s just a pipe dream, but this whole affair gives me hope that it may still happen some day. Thank you, everyone, for providing such persuasive inspiration!

It’s no secret that I play favorites when it comes to dessert, and regardless of the season, my preference invariably points to chilliest option on the menu. Creamy and cool, a generous scoop of ice cream always hits the spot. Wrapping up production on Vegan a la Mode was one of the most difficult publishing decisions I made back in the day, still bursting with frosty inspiration but running up against the threat of harsh deadlines, a lot was ultimately left unsaid. Even worse, a lot was left unchurned.

For years now, since the moment that original tome hit the market, I’ve been pining for an excuse to revisit that file of unrealized potential. Well, the idea of making a sequel is no longer just an empty threat; it’s about to become a sweet reality.

Vegan a la Mode: The Second Scoop will pick up right where the first cookbook left off, with never-before-tasted flavors like Tamarind-Chile Ice Cream, Nesselrode Pie Ice Cream, and Butterbeer Ice Cream. Unique frozen confections will feature prominently this time around, bringing fun new serving suggestions like Neapolitan Spaghetti Ice Cream and Lava Flow Bombes to the table when you’re craving a real show-stopping grand finale.

Pushing ahead at break-neck speed to meet the imminent summer 2016 release, I simply couldn’t wait any longer to share the delicious news. Stand by for pre-orders and the final cover art, coming soon!

Blender Bender

To anyone who’s ever eyed their rapidly growing collection of kitchen equipment and shrinking counter space with dismay, there comes a point when only the most essential tools can still make the cut. A blender will always be at the top of that list, but even so, are you really making the most of it? Wonder no more, because The Blender Girl Cookbook by Tess Masters will keep you happily spinning away from breakfast to dinner, and everything in between. Tess is the unrivaled guru of all things blended, blitzed, and pureed as far as I’m concerned, which makes it all the more shameful that I’ve withheld a proper review of this book for nearly two years. Her blog is an invaluable resource for eaters of all tastes and cooks of all skill levels. She understands the zen of a spinning blade like no one else I’ve met, combining her expert knowledge with a trained palate and penchant for crafting unique recipes. I never feel as though I could do proper justice to all her skills, but instead of sitting this review for another year or worse, I hope this small sample of my experiences might inspire others to go out and try more for themselves.

When my enthusiasm for a mango sale left me with a considerable surplus, I turned to Tess for some suggestions. A smoothie would have been too obvious, too ordinary, so the Magic Mango Massage salad immediately caught my eye as an intriguing approach to managing this embarrassing excess. Though it didn’t strike me as a necessarily harmonious pairing on paper, the fruits’ naturally sour edge matches the gentle bitterness of the dark leafy greens beautifully. Light, sprightly herbal notes add freshness while the tangy, spicy dressing, tempered by the sweet mango chunks and creamy avocado, completes the picture with a flourish. Simple but so well balanced, the whole assembly is a shining example of what ordinary ingredients can do when combined in just the right proportions.

Goma Dofu, a study in subtlety and a delicacy when correctly executed, is done proper justice by this easy recipe. It ultimately comes down to only 3 main ingredients when all told: tahini, vegetable stock, and kuzu starch. Wobbling like a softly set custard, its unassuming appearance belies rich sesame flavor. Nuances of umami whisper gently throughout, leaving the lucky eater with a surprisingly rich impression. Creamy, cool, and refreshing, it would be an ideal appetizer to enjoy on a hot day.

Though the juicing trend has failed to spark my interest, to say the least, I can still fully appreciate a tall glass of vegetable juice when the mood strikes. Thus I found myself drawn to the Spicy Gazpacho Grab, which is really more of a sippable soup than a thin, unfulfilling drink. This ruby red elixir sparkles with just the right accent of spice, reminiscent of V-8, only so much brighter and bolder. Both thirst-quenching and satisfying, I would even be tempted to leave the blend slightly chunky next time around, serving just as I would for the traditional chilled tomato soup.

If The Blender Girl Cookbook doesn’t restore your blender to a place of honor in your kitchen, nothing will. Since publication, Tess hasn’t stopped dreaming up new recipes for even a minute, unleashing a full book focused on smoothies and a companion app as well, with no sign of slowing down. Rumor has it that another cookbook is in the pipeline as we speak. In the meantime though, this wealth of fool-proof formulas will keep me blending smoothly for months, if not years, to come.