Updated on October 11, 2015
Wow, can you believe it’s October already? I mean, if you live in California there’s no way you’d be able to tell, because it is currently 100F outside. What better weather to use a grill in? (Because I sure as hell am not turning on the oven!) So, for my return to blogging I decided to go with something easy-to-execute, super tasty and that did not involve cooking indoors of any kind. The idea for these Smoky Sesame Avocado Crostini came from a similar, yet larger version that I put together for breakfast a couple of days ago.
Avocado toast is a great meal/snack, and perfect for when you have just gotten back from “vacation”, right after you had your house fumigated; ie. your house is totally empty and you just grabbed random stuff at the grocery store because you were so hungry. That being said, I made a few variations before trying out this recipe. I took one bite of the crunchy, creamy, smoky, salty toast and knew, I have to share this with the internet.
To be honest, I have really, really missed blogging; but, I have been finishing up writing my cookbook Vegan Bowl Attack (finally) as well as keeping busy with being a dessert columnist for VegNews (which is so very exciting for me). I’ll be making an effort to share awesome recipes with you more frequently, especially since I’m pretty stoked to be making anything that isn’t in a bowl right now. 😉
Just to make sure that I wasn’t the only one infatuated with these flavor bombs, I brought them over to my friend Amber of Fettle Vegan‘s (you have to check her site out if you’re not familiar) house last night, as an appetizer for her Taco Party Dinner! They were a complete success, and I’ll certainly be making them for other shindigs in the future. It doesn’t hurt that you can put these together in roughly 15 minutes! I even just brought the grilled crostini in a bag, along with all of the toppings on the side and assembled them right before serving. So easy!
Another day, another cookbook giveaway! If you follow me on instagram, you may have seen the stack of different and awesome vegan cookbooks that I’m giving away this summer. Right now, we are on the third of six (in no particular order)! I promise that I’ll interject these posts with some of my recipes, but I’ve been keeping busy with my cookbook, as well as being the new dessert columnist for VegNews! I don’t think I can properly articulate just how exciting this is to me; just know that I’m thrilled.
Back to the matter at hand! The Blender Girl AKA Tess Masters is someone who I totally look up to within the blogger community. She is a freakin’ powerhouse, and runs her own empire with the help of many people, but it is so damn impressive! She has made awesome and innovative blender recipes for the last few years, concentrating on helping people live healthier lives more conveniently, as well as deliciously. Her first cookbook covered a wide variety of recipes that are made with the help of a trusty blender, but this one focuses on everyone’s favorite liquid meal, the smoothie.
You may be thinking, “Smoothies are so simple, why would I need a cookbook for them?” Trust me, I felt similarly prior to taking a look through this book and chatting with Tess. The Blender Girl Smoothies book is filled with such informative tips on incorporating different ingredients for different health benefits, as well as using spices to compliment fruits and veggies. Even through her book launch twitter chat, I learned so much more about what I can be using in my smoothies to make them even more awesome!
I also went to Tess’s book launch celebration, and got to try this Green Mojito Smoothie first-hand! That’s when I knew that I needed to feature it in this post for you all, because this thing is super tasty and very refreshing. Now, you can check out the recipe, read the short description of its benefits and enter to win a copy of the book!
It’s Friday, everyone! Yay! To celebrate, I’m giving away a copy of Miyoko Schinner’s The Homemade Vegan Pantry. If you’ve never heard of Miyoko before, you have missed out on some seriously awesome stuff. She has built up several vegan businesses, including Miyoko’s Kitchen Artisan Vegan Cheeses, and has multiple cookbooks; the Artisan Vegan Cheese title is one of the only cookbooks that I use regularly.
Needless to say, I was excited to hear about her writing another cookbook, and I love that it’s for basic elements of the vegan kitchen. Did you want to try making a vegan Worcestershire sauce, yourself? Maybe you’re looking for satisfying vegan burgers or cutlets? Intrigued by the sound of flaxseed meringue? Pretty much anything you can think of making vegan is in this book.
Not only does she give you basic building blocks, Miyoko gives variations to many of the recipes that are simple and mouth-watering. As you may know, I’m a sucker/stickler when it comes to photography and this book had me questioning why I even bother to take food photos. All of the pictures are stunning, rustic, and warm; Eva Kolenko did a great job on the whole book!
Some of my favorite recipes in this book are for the dry mixes, like the Classic Pancake & Biscuit Mix that I’ll be giving you, today. There are also dry cake mixes, a mac and cheese sauce mix, and a buckwheat pancake/waffle mix. Having these put together and waiting in your pantry makes breakfast so much easier to get going. With the pancake mix, all you have to do is add some liquid and your ready to go!
The pictures in this post are of the pancakes that I made using the recipe from Miyoko’s book. Below I have included the recipe, as well as what to add to make pancakes. Enjoy!