Posted on May 3, 2016
It’s time for me to share a wonderful project that I worked on, last year. Jason Wrobel‘s cookbook, Eaternity: More than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life, is here for all of the world to see and I am sharing a delectable recipe from it! Jason hired me on as the food photographer for this book, which was a great experience and I’m very happy with how it turned out.
This book is gorgeous! From the pops of color, great graphic design, and portrait photos from the Rawtographer, to the plentiful food shots. The recipes are packed with superfoods, and not arbitrarily either; Jason has organized the chapters like I’ve never seen. For example, the first three chapters are as follows: Eat for Better Sex, Eat for Good Sleep, and Eat for Weight Loss. Each chapter opener goes into detail about how certain foods can help you in specific ways, and is extremely informative.
But, being that this is Jason, there is a sense of levity and some humor interjected into this plant-based bible-of-sorts. Most importantly, at least to me, he features over 100 supremely delicious recipes in Eaternity, ranging from quick dishes to fancy drinks, to healthier versions of your favorite meals.
I’ve included some of my favorite shots from the book for you to preview, with more being featured on my portfolio. Another fun thing was that I finally got to attend a book launch party for a book that I had worked on, which was super special, and I am so proud of Jason for all of the work that he’s put into this book (along with the amazing Michelle Marquis). Make sure to check this book out, and definitely enter the giveaway for a copy of your own, after the recipe! (Open to US residents, 18 & older)
It has been entirely too long since I’ve made, or even had, pancakes and I have to say that these supremely fluffy Strawberry White Chocolate Pancakes were an incredible way to end that drought. Plus, they gave me a way to tie in two of my favorite subjects to celebrate Earth Month: making recipes using foods from my garden, and seasonal produce.
One of the reasons that I became vegan was sustainability/environmental impact. When I was researching foods it became clear to me that cooking with foods that don’t use synthetic pesticides and that are organic was not only better for me, but also better for the planet. What better way to guarantee that your food is as natural as possible than having an organic garden at home?
Now, I understand that not everyone has space for a big-ass garden where they live, but even having small pots for herbs or greens that typically have high rates of pesticide usage is a good start! I use a couple small areas of dirt in my backyard to grown kale, collard greens, cilantro, peppers, spinach, arugula, onions and some bigger pots for citrus trees like limes, Meyer lemons and Valencia oranges.
I use the lemons in damn near everything and this recipe is no exception. Lemon zest brightens everything and especially goes well with strawberries, which are also in season right now. I would love to try my hand at growing strawberries at home, especially because organic berries can be pretty expensive; maybe next year!
Now, to these pancakes. Supremely pillow-like, filled with chunks of strawberry and vegan white chocolate chips, plus there’s some whole wheat flour thrown in there. The creamy glaze is a combination of melted white chocolate chips and plain non-dairy yogurt from Silk, and it is straight up ambrosial. Please, use restraint and save this sauce for your pancakes, I know that I was having issues with putting. the. spoon. down.
I have a list of to-make recipe ideas in my phone that grows and grows the more I’m inspired or feeling creative. Admittedly, some of them I get around to later than others, and this delightful sandwich falls into that category. My note was “Chipotle Egg Salad Sandwich”, but my thinking was in line with a spicy tofu/egg-style salad, because that just sounds amazing, and sandwiches RULE.
When I really got into thinking about how it was going down, I wanted to switch up the salad and make it a bean base, with added texture from soaked cashews. I had never done it before, but man, was it successful!
It turned out cool in temperature, warm in flavor with chipotle and smoked paprika, then was topped with grilled peppers and corn, fresh greens, and mashed avocado; all between some amazing, crusty bread from Lodge Bread Co. in Culver City. Usually, I wouldn’t specify, but I went there for the first time the other day and got this loaf and am now fully in love/obsessed with their bread.
You can easily make this recipe soy-free by using a soy-free vegan mayo or making your own! If you’d like to prepare this for a work or weekday lunch, make the salad, grilled veggies and mashed avocado separately and refrigerate until you’re ready to assemble; like a delicious and colorful meal masterpiece. 😀
In other news, I’m planning out the book tour for when Vegan Bowl Attack! comes out in July (AHH!), which is very exciting and a little anxiety-inducing. I have a few cities in mind that I definitely want to arrange an event/tasting/demo in, but would love to hear your suggestions! I’m really looking forward to meeting awesome people all over the US. If you haven’t yet, I highly suggest you preorder a copy for yourself. There is a pre-sale price guarantee on Amazon and right now the book is $12 (45% off) so take advantage!
Happy Monday, Everyone! Let’s make it even better with waffles and a giveaway, shall we? If you aren’t familiar with the Love & Lemons blog founded by Jeanine Donofrio, you must make yourself so! Jeanine’s recipes are made with whole foods and are healthy and seasonal, with many vegan recipes. Her food photography is fresh, light and beautiful, and the design is eye-catching.
All of these elements translate into the Love & Lemons Cookbook, perfectly! I love the format of this book in that it’s veggie-centric, embraces seasonal produce and teaches you how to cook with what you have on hand. The chapters are organized by ingredient, so like the cover says, “an apple-to-zucchini celebration of impromptu cooking”.
The recipes are colorful, many of them super simple and well-seasoned. In the first chapter, she goes on to describe her method for cooking, what are musts for having in your pantry and how to cook backward. Pick a fruit or vegetable that you love, go to that chapter and you have great choices for inspiring dishes to make in no time.
I chose to make the Vegan Carrot Waffles, which were so simple, delicious and gone in a flash! I can’t wait to make some of the other recipes that caught my eye, like the Eggplant & Mushroom “Meatballs”, Carrot-Ginger Grain Bowl, and Blackberry Basil Bruschetta. Luckily for all of us, Jeanine and her publisher have let me share this tasty waffle recipe with you all!
Also, if you want to hear some back story on the creation of the book, and learn a little more about Jeanine, go to Jessica Murnane’s interview with her on One Part Podcast. Lastly, enter my giveaway to win your own copy of The Love & Lemon’s Cookbook!
Some of you may know that my mom asks me to cook for her and her friends occasionally, which firstly, I love because I will make vegan food for just about anyone to get them to eat a vegan meal/dish/dessert/etc., and second, is great because then I can usually get creative with it and share the recipe with you all! In this case, it worked out great because I needed to make something convenient, delicious and more like an appetizer.
Incomiiiiiing! gardein to the rescue, as always. I find it kind of weird that my mom (who eats meat) is into fake meats, but who am I to judge? She loves lettuce cup plates from various restaurants, so I thought utilizing gardein’s sweet & sour porkless bites would be a tasty and easy way to recreate something similar.
Sauté the porkless bites with onions and peppers for a juicy filling with good texture, then top it off with a lightly seasoned slaw of daikon, carrots and cabbage for some crunch! Lastly, you can’t go wrong with a simple garlic aioli and some sesame seeds. Overall, it was a huge success!
Because I don’t have to spend the time prepping tofu or steaming tempeh for this recipe, I saved tons of time; making this a good choice for parties or gatherings. Gawd knows I get in over my head when putting together a spread with too many components, but in this case you can prep the slaw and aioli ahead of time and sauté when you’re ready to serve.