Tag: giveaway

On Everyone’s Lips

Do you eat food? Then boy howdy, do I have a book for you. Yes, that’s certainly painting with a broad brush, but Laura Theodore’s Vegan for Everyone really is a cookbook built to accommodate each and every eater out there, no matter age, location, tastes, and time constraints.

This is the essential reference built of simple staple recipes to get you started or keep you going on a plant-based path, transforming everyday ingredients into remarkable meals. No experience necessary, because these formulas are built upon basic cooking skills, even easy enough for a toddler to mash together in some cases. At a time when ingredients can be limited and patience is wearing thin, such instant gratification is a true comfort to revel in.

Visually inspiring from cover to cover, there’s a mouthwatering photo accompanying almost all of the 160 recipes within. Beyond the food itself, there’s a real wealth of information for new vegans or reluctant cooks. Get detailed shopping lists to build out a plant-based pantry, organizational advice to keep your spice rack in order, and get educated on nutritional needs, all in place.

Starting bright and early with breakfasts worth waking up for, the promise of Coconut Chocolate Chip Muffins (page 46) certainly gave me something to look forward to on a few very dreary mornings. Effortless to throw together, just as promised, the tender crumb cradled just the right ratio of decadent chocolate chunks to toothsome coconut shreds. Amazingly moist yet low in fat, I was honestly stunned by the texture, considering there was no added oil. Balancing out healthy impulses and more indulgent cravings, these are a great option to prepare in advance to grab and go.

Eggs are off the menu of course, but you’d never know it by one bit of the Vegan Egg Salad for Everyone (page 140.) Sunny yellow tofu is mashed into creamy submission with the very same salty, savory comfort that defines the classic hard-boiled rendition. Granted, I had to substitute capers for the prescribed green olives based on grocery shortages, but the flavor didn’t seem to suffer one bit. Sandwiched between two hearty slices of homemade molasses wheat bread, lunch was served in about 5 minutes flat.

Simmer down and get cozy, because the Red Lentil-Potato Curry Soup (page 132) is like a warm blanket wrapping your entire body with soothing energy. Thickened by legumes alone, each spoonful has real body and soul. I did double down on the curry powder to get the spice just right, but that easy adaptability is part of its beauty. Season to taste to suit any palate, whether you keep it mild for the kids or wild for the hot-blooded chili lovers among us.

Cold peanut noodles are already a lightning-fast staple for eating on the run, but if you can believe it, the Peanut-y Carrot “Noodles” (page 186) are even faster than conventional approaches. By swapping out spiralized carrots for starchy pasta, you don’t even have to cook these vegetable strands to make them delicious. Better yet, they lighten the dish considerably, meaning you can slather on extra peanut sauce without a second thought.

Not only am I sharing the secret recipe behind this shockingly simple recipe, I’m giving away the whole kit and caboodle. That’s right, one lucky reader will WIN a copy of Vegan for Everyone! To enter, get started by leaving me a comment below about your #1 basic recipe for everyday eats. What’s the first thing you recommend everyone learns to cook? Don’t forget to fill out the form to make it official, and gain additional entries to improve your odds, too.

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Hannah (BitterSweet)16 Comments

Give It a Spin

If spiralizing makes your head spin, you’ll want to sit down for this one. Barb Musick turns this trendy kitchen gadget upside down, inventing new ways to use those shapely blades from dawn to dusk in The Vegan Spiralizer Cookbook! Yes, this is the very same Barb of the storied That Was Vegan blog, and recently released The Complete Vegan Instant Pot Cookbook.

The Vegan Spiralizer Cookbook goes way beyond basic zucchini noodles to tempt with a full rainbow of plant-based ribbons, spirals, shoestrings, and more. Every think about giving ho-hum potato salad a whole new twist, spun and shredded, with a bold wasabi dressing, no less? The recipes are as creative as they are crave-worthy, proving that this trendy kitchen tool has truly earned its keep.

Don’t forget about dessert. Barb’s Pumpkin-Spiced Apple Parfaits are seasonal treats that highlight the versatility of those simple blades, transforming average apples into something worthy of the holiday table.

No spiralizer? No problem―This complete spiralizer cookbook gives the rundown on how to purchase, maintain, and safely use both hand crank and hourglass spiralizers. Charts and tips―Find handy references for what to spiralize, how to spiralize it, and how to cook it―plus lists of other kitchen tools to keep on hand.

Don’t just take my word for it, though. Dust off that spiralizer in your cabinet and give it a place of honor on the counter, because I have a feeling it’s going to get a whole lot of attention from here on out. Get started with the tempting sweet recipe that follows, and then come back to enter the GIVEAWAY below to win your very own copy of The Vegan Spiralizer Cookbook!

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Hannah (BitterSweet)12 Comments

Minutes to Mealtime

5… 4… 3… 2… 1… EAT!

I consider myself quite capable when it comes to whipping up last-minute meals and fast whole foods, but Nava Atlas has raised the bar to the next level. Now author of twelve cookbooks, 5-Ingredient Vegan, her latest entry to the burgeoning field, is yet another smash hit poised to take off in kitchens around the nation. Believe it or not, every single edible masterpiece is composed of just five ingredients.

Skeptics may argue that such lofty words of praise are tainted with bias, seeing that I photographed about half of the dishes in this book. Rather, I would argue that such experience leaves me in a better position to more accurately assess the recipes, since I had the pleasure of both cooking and eating all of those subject, too!

A particular standout from the long list of favorites has been the understated yet spectacular Curried Greens Smashed Potatoes.

A literal flash in the pan, it takes mere minutes to wilt massive amounts of greens into manageable portions. Tossed with boldly spiced Indian simmer sauce, the exact flavor profile is highly flexible, making it effortless to switch it up and never get bored. In fact, this is a concept that knows no cultural boundaries. Reaching into a spare pantry, I’ve been delighted by the results that even a basic marinara sauce have wrought, to say nothing of the dazzling flavors infused by a simple enchilada sauce. That’s the beauty of this cookbook; each recipe is an outline to fill with any colors you see fit. Go ahead and paint the town tomato red, if that’s the hue du jour.

I don’t just mean that in a hypothetical way, of course. I want you to really experience these taste sensations in your own home! That’s why I’m GIVING AWAY a copy of 5-Ingredient Vegan to one lucky winner, right here, right now! To enter, use the form below the recipe and let me know in the comment section: What is your current go-to meal using five ingredients or less? If you don’t have one, which of the recipes in the book sound like a fast favorite to start with?

Even when your fridge is nearly vacant and time is scant, Nava Atlas is here to save the meal. Who else could possibly pull off restaurant-quality Chickpea Masala with just five ingredients, or deceptively rich Seed and Nut Butter Truffles, ready to grab and go in a matter of minutes? With decades of experience, Nava’s welcoming voice narrates each page with compelling ease, making everyday plant-based cooking accessible, effortless, and most importantly, delicious.

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Hannah (BitterSweet)25 Comments

Americas Made

When is a bean more than a mere legume? Arguably, all pulses, big and small, have their own stories to tell, but some would spin epic tales encompassing history, heritage, and a whole lot of heart, if only they could talk. The oldest-known domesticated beans in the Americas were found in Guitarrero Cave in Peru, and dated to around the second millennium BCE. Can you imagine what those tiny seeds might say? Though we still lack bean-to-human communication, the best translation you might find today would be through Fillo’s. Born of two brothers determined to share some of the beloved Latin American foods from their childhood with a broader audience, each savory selection speaks clearly and boldly through the convenience of modern packaging. Celebrating the unique character of each bean and their diverse origins across the continent, you might be surprised by what tiny pulses are capable of with just a bit of time, gentle seasoning, and love.

Placing equal value on authenticity and convenience without sacrificing either, each flavorful blend is fully shelf-stable and ready-to-serve, filled with fresh vegetables, olive oil, beans, water, and spices. Otherwise known as sofrito, this cooking method extracts bold flavor and nutrients. Clocking 10-16 grams of plant protein per pack means that they’re ideal, complete meals on the go. What sets this pouch apart from others is the fact that it’s actually built for ease and accessibility. Fully microwavable, there’s a top notch to tear and pour, and a second, lower notch that can turn the entire thing into its own bowl; nothing more than a spoon needed.

Celebrating the cultures responsible for so many of our favorite foods today, there are six different options to shake up the bean routine in an instant.

Cuban Black Beans dazzle with savory notes of cumin and bay leaf simmered into every tender, toothsome morsel. The taste immediately struck me as a perfect pairing with chips, like a chunky dip, straight out of the bag. Adding freshly diced bell pepper to harmonize with those stewed within, the harmonizing flavors yet contrast of textures was simply sensational. This brilliantly simple combination is clearly a party-starter waiting to happen.

Mexican Mayocoba Beans shine the spotlight on a lesser known legume, bathing the creamy, if not downright buttery beans in a waterfall of onions and garlic, accented by piquant ancho chile and epazote. Swaddled in soft corn tortillas, they turn any day of the week into a flavorful fiesta, not just Taco Tuesday.

Puerto Rican Pink Beans, spiked with achiote and a hint of cilantro, are unbelievably rich, satisfying comfort food cravings without using excessive oil or salt as a crutch. Adding a scoop of steaming hot yellow rice alongside was merely a ploy to soak up every last drop of that thick, velvety gravy.

Peruvian Lentils manage to maintain an ideal half-dome shape, not mushy nor unpleasantly crunchy, which is quite a feat for this fickle little legume. As a meal in frequent rotation now, a touch of zesty aji verde enlivens the umami medley stuffed into a ripe avocado. If I had one shred of patience come mealtime, this has the makings of the ultimate avocado toast, but I’d rather just skip straight to the good stuff. An extra slice of bread would just be unnecessary filler here.

Tex-Mex Pinto Beans invites a punchy smattering of jalapenos to the party alongside the warmth of chili powder. Though mild, they’ve got a zesty kick that plays beautifully with the earthy flesh of baked sweet potatoes. Loaded with an extra punch of fresh, fiery pepper confetti on top, it’s a cozy yet invigorating union that will keep you on your toes.

Panamanian Garbanzo Beans ranked as one of my personal top picks, though it’s hard to really rank favorites when all the options are winners. Adding just a touch of vegetable broth created a rich stew that tasted as if it had been on the stove, cooking for hours. These particular beans have a subtle tomato undertone carrying notes of verdant oregano, perfectly al dente, in a way I can only dream of when cooking from dried stock. I was so thoroughly inspired by these chickpeas that I couldn’t leave well enough alone. After downing two or three packages straight, I had to take them into the kitchen to play.

Traditionally tinted a blushing pink hue with steamed and sliced beets, Ensalada de Papas is the Panamanian answer to potato salad. Incredibly popular for special occasions and everyday meals alike, there’s no bad time to break out a bowlful of this creamy dish. Simply adding a pouch of Fillo’s garbanzo beans transforms it into potential entree material, while still remaining flexible enough to serve as a side. My version adds the crisp bite of water chestnuts for variety, but at it’s core, all you need are potatoes, beets, and beans. The key is to keep it simple to allow the ingredients to speak, like Fillo’s Americas Made does in the first place.

Fillo’s is available online and in many retail stores such as Whole Foods, Jewel Osco, and more, but I want to share the legume love with you directly. Generously provided by the folks at Fillo’s Americas Made, you have an opportunity to win a full set of beans! Get a taste of each unique bend with a variety pack including one pouch of each flavor. To enter, all you need to do is fill out the form below and tell me your own little legume story in the comment section: What is your favorite bean, and how do you like to prepare it?

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Hannah (BitterSweet)10 Comments

Ful of Fava Beans

Who talks about fava beans after the thrill of spring has long since faded from memory? The initial excitement over anything green and vital pushing through barren, frosted earth can’t hold a candle to the thrill of lush summer tomatoes growing heavy on their vines, tumbling past one another in superabundance. Preserved, fava beans remain widely available year round, unsung and largely unseen, yet essential to the Mediterranean diet for centuries. Bean-eaters of Tuscany (Mangiafagioli) were way ahead of their time, and I’m not just talking seasonally.

Food trends and superfood darlings be damned, legume love served the ancient Romans well, long before hashtags and selfies, to say the least. Spreading their influence far and wide across the western European states and beyond, some of the same dishes pop up across multiple cultures. Changed by the journey in varying degrees but always recognizable, many cultures ended up with “accidentally” vegan leanings, long before it was cool.

That’s where Vegan Mediterranean Cookbook, written by my good friend and culinary luminary Tess Challis, picks up the thread, and continues weaving it into a greater tapestry encompassing an entire plant-based lifestyle. Even for someone relatively indifferent to the dietary components of the approach like myself, the recipes are pure gold. Seasoned by all countries touched by the eponymous sea, the flavors of Italy, Greece, and Crete are strongly represented here, bearing scores of fool-proof classics that have stood the test of time. Where would any of us be, as a global society, without hummus, dolmas, and couscous, after all? It was the simple, understated recipe for Ful Medames (page 33) that caught my eye at first glance, and simply would not let go.

Typically made with long-simmered dried or canned fava beans and served hot, it’s especially prevalent in the middle east, but pops up all across the spice route, buoyed by fragrant cumin and the brightness of fresh herbs. Tess’s version skips the long smoldering boil, and in fact, cooking process altogether, opting for an effortless combination resulting in something more like a bean salad than a stew. Reading over the brilliance of that simplification, it suddenly occurred to me that I had just the thing to continue this modern evolution, this recipe renovation: Fresh fava beans.

Painstakingly shelled, peeled, and frozen in the height of spring salutations, the compact little container remained at the back of the freezer, waiting for an opportunity to shine. Transforming this hearty, hot dish into one suitable for light appetites, picnics, and lazy summer days, it proves the versatility, and timelessness, of the concept. Firm yet supple, buttery and verdant, fresh fava beans lend a punchier, more vegetative flair to the classic combination.

Vegan Mediterranean Cookbook doesn’t officially hit stores until September 24th, but I’m not one to tease, especially about something as serious as food. Lucky enough to get an early pre-release preview myself, I want to share that same gift with you, too! Enter for your chance to win a copy of your very own by entering your details in the form below. What I want to know is: What is your favorite Mediterranean (or Mediterranean-inspired) dish? Leave me a comment to secure your submission, and find many more ways to win bonus entries after that!

Everyone really is a winner though. Keep scrolling for the recipe for my adapted Fresh Fava Bean Ful. You’ll want to make this one right away, with or without the book in hand.

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Hannah (BitterSweet)13 Comments

Gut Instincts

Bacteria, yeast, and fungus, oh my! The human microbiome can seem like a scary place under a microscope, and indeed, the results can be quite horrifying when thrown out of balance. Bloating, discomfort, and irregularity are just the beginning for those so unlucky to experience it themselves. Probiotics are essential for restoring internal (and especially intestinal) peace, found naturally in fermented foods like sauerkraut, yogurt, and kimchi, and more fortified processed foods than ever. Less fanfare is given to prebiotics, supplements that actually rebuild those good bacteria existing in your system, supporting your unique flora and fauna already hard at work.

There’s no one size fits all solution to wellness, which is why the current state of the probiotic craze makes little sense. Some strains may work well for some people, not at all for others, and yet there’s scant information on how to best utilize the wealth of choices now at our disposal. Country Life’s Gut Connection offers a targeted approach to address specific concerns, all stemming from a microbiome at odds.

Given the opportunity to use myself as a test subject for this innovative approach to holistic health, I was intrigued, if a bit skeptical as I broke the seal on a new bottle of Digestive Balance. I already take daily probiotic supplements, so I thought I was already doing reasonable due diligence on the issue. Prone to overindulgence at times and with a voracious appetite for all things new, particularly unusual, I’m no stranger to varying degrees of distress after a night on the town. Just one week in, I felt a real difference not just in physical symptoms, but overall well-being. If not for carefully logging my results to stay accountable, I would have doubted the impact, too. 

“Balance” is a moving target and a difficult concept to define, but in this regard, can be distilled to four primary components:

  1. Clear signals between gut and brain.
  2. Gut microbiota helps maintain immune system.
  3. Healthy gut lining.
  4. Happy digestive track.

Simple, right? If you have the right tools at your disposal, it really is! Everyone should be so fortunate to achieve that sort of internal harmony, so I’m pleased to share a FREE full bottle of Energy Balance with one lucky reader! Enter your details in the form below, and tell me in the comment section: Do you take pre- or probiotics? Have you struggled with poor digestion, and do you think it may be linked to frequent fatigue or general lethargy?

Gut Connection by Country Life Giveaway

Go with your gut. Though poor digestion may not be the first culprit to investigate when it comes to poor sleep, stress, or immunity, the results go to show that everything truly is connected.

This review was made possible as a collaboration with Moms Meet and Country Life. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

 

 

 

Hannah (BitterSweet)8 Comments