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!
If you follow me on social media, you know that I just spent some time in Texas attending and speaking at one of the best conferences ever, Vida Vegan Con. VVC is a media and lifestyle conference that combines the strong feelings of community with seminars about business and ethics, while also featuring local vegan businesses/products.
But, another huge part of this adventure was the road trip there and back, plus all of the freakin’ food! In this post I’ll go through a lot of what I ate from California through Arizona and New Mexico, then (BAM!) Austin, Texas. We stocked up on kombuchas, snacks and water at Whole Foods before we started our road trip in CA and then again when leaving Texas, which helped keep us going during those long drives!
After those delicious eats, we drove straight from Phoenix, AZ. to El Paso, TX. only stopping for gas/bathroom breaks. Joni is a total badass road trip driver! It was at night so we didn’t see anything exciting really, and made sure to get up early the next morning to get a head start on our day. We lived off of snacks and sandwiches that Joni made for her, Sayward and I, until we got to Austin.
First meal there and the start of a million tacos:
Next was breakfast and we went to Bouldin Creek Cafe (for visit #1), where I enjoyed some coffee and the vegan El Tipico with Corn Tortillas!
What if I told you that these jalapeño poppers were not only SUPER delicious, but also healthy, gluten-free, protein-filled and easy-to-make? Basically, this recipe is a dream come true! I was inspired by an assignment that I currently have, where I have to come up with 10 great quinoa recipes, but lucky for you guys the publisher wasn’t super into this idea. Now, we win because I get to post it on the internet for everyone to enjoy. 😉
Maybe you’re wondering how something so magnificent-looking is also nutritionally well-rounded? The creamy filling is made of a mixture of cooked quinoa and silken tofu, plus a little coconut oil and some seasonings. These ingredients mean that there is a fair amount of protein (instead of just fatty cream cheese), and you have all of your essential amino acids from the quinoa. At this point, the coconut bacon on top is a flavorful bonus!
Speaking of coconut bacon, I used Phoney Baloney’s Chipotle BBQ flavor, but you can definitely make your own like I have in the past for these Mexican Twice Baked Potatoes! It gives the right amount of savory, smoky, crunchiness to the creamy popper. I’m serving these at a potluck tomorrow and so far have had good feedback from the interns (my omnivore folks), but I can’t wait to hear what a bunch of vegan bloggers have to say about them!
In other popper-unrelated news: the book contract has been SIGNED! Wheeeee! The due date for my manuscript is September 1st with photos due sometime in September. I feel like this year is going to be gone and over before I know it, but what a good problem to have in this case. From what I was told, the book will come out sometime in 2016! Before then, I will put out a calling for recipe testers, but I don’t need all y’all awesome people just yet. 😀
Now, back to popper-heaven AKA the recipe!