Updated on August 7, 2016
Since my last post about the book release, life has been wild! Amazon has it back in stock and it has hit #2 in vegan cooking, as of today. Yes! Last weekend, Joni and I ran JJ’s Snack Shack and sold tasty vegan eats at the CA Hot Sauce Expo in Long Beach. The day after that wrapped up, I had to prepare for my media/influencer/press launch party for the book; which I decided to cater, like a mad woman.
Wow. Just wow. The last couple of days have been a mixture of utterly exhausting, definitely challenging, and ultimately joyful.🎉 Yesterday, the influencer/media book launch for #VeganBowlAttack happened, and I'm so happy with how it turned out! With the help of @so_delicious, @WFMLosAngeles and @pollutiontv, I was able to host (and insanely cater) this shindig! We served five dishes from the book, including the super delicious S'mores Pudding Bowl pictured here.🍫 We also imbibed @betterbooch, snacked on @beanfieldssnacks and jumped around in a Bounce House! (Yes, I'm a child) Thank you, so much to everyone that came and to those of you that helped make this happen (@anourishedsoul you are a rockstar and I couldn't have done it without your help in the kitchen!) Check out the #VeganBowlAttack tag to see more of what went down!❤️🙌🍴
I’ll definitely be doing a whole post on the launch party, because it was rad! And only having a blurb won’t do it justice. Let’s just say, it was a success, and I am kind of, totally exhausted. On top of that, it has been HOT here in California! Humid, high temps and huge fires; pretty scary. When thinking of my next recipe, I knew it had to be simple, cold, and delicious. Apricot Blueberry Creamsicles to the rescue!
You know a recipe is stupidly easy when I struggle to take enough pictures for a blog post because there aren’t many steps! What I used for these delectable frozen treats: one bowl, a couple of measuring vessels, a spoon, a knife, and popsicle molds. Pair that with 6 ingredients, and you have something that you can whip up in no time at all!
Other pluses: fairly high in protein and calcium, from Silk’s Plain Dairy-free Yogurt (sign up for discounts here!), and uses fresh Summer produce! Though, you could easily customize it depending on the season. You could also use the vanilla yogurt for even more of a creamsicle-vibe, though you won’t need as much maple syrup. With these monthly posts, I can honestly say this is my favorite non-dairy yogurt on the market! You can see where to find Silk products using their store locator.
Now, make this recipe, eat it for breakfast (as I have) and enjoy your week! I’m going to get back to cranking out photo projects and planning this book tour. 😉
Oh man! Today is the day! Vegan Bowl Attack! is now officially released nationwide (with some international stores?!), and has been spotted out in the wild. It is so surreal to have it already be in so many people’s hands! I am also feeling lots of excitement and nervousness, because I put a lot of work into this thing and, most importantly, I hope that all of you enjoy it. <3
Now, for the bad/good news, Amazon is out of stock Edit: Back in stock! (Holy cow!) But, you can find copies on Barnes & Noble and my publisher’s website, Amazon will be restocked soon. You can also find it in most major chain bookstores. I don’t think we were expecting this kind of excitement!
Luckily for you all, the VBA blog tour has just started, so there are and will be ways to enter giveaways to possibly win a copy of your own! I keep my book page updated with links to recipes and giveaways, so make sure to check it periodically. I am also hosting a giveaway for a copy, at the end of this blog post. 😀
I can’t do a post on the release of this cookbook without including a special recipe for you! It’s honestly hard to choose between them all, but I LOVE the Grilled Romaine Chop Salad, and it’s so perfect for the season. If you’ve never had grilled romaine, this is the perfect intro recipe!
I feel like those “Tasty”-style cooking videos that you can find all over Facebook can go a few ways: either it’s gratuitous stunt food, something a bit on the boring side, or a dish that actually inspires me to veganize it! In the case of the BBQ Beer Cabbage Epicurious video I saw 4th of July weekend, it was definitely the last one.
I’d never done anything like grilling something on a beer can before, but was familiar with the premise of it. Watching the video, I thought to myself, “Let’s put a twist on this and take it up a notch!” My mind wandered and then the idea of incorporating peanut butter and sriracha into the BBQ sauce popped up. Yes! I ran with it and thought that a daikon/cabbage/carrot slaw, lightly dressed with rice vinegar, topped with grilled bell pepper and spicy aioli (from Vegan Bowl Attack!), would be a uniquely fantastic combo.
I was not wrong! The cabbage turned out pretty awesome, though I stirred a little extra beer in with the leftover BBQ sauce to give it more oomph; otherwise the beer flavor is a bit subtle. So many great flavors are happening in this sandwich! Furthermore, I did add a slice of vegan cheddar to one of the leftover sandwiches and surprised with how well it complemented everything, maybe because of the savoriness? If you’re feeling a little adventurous, I highly suggest trying that out.
Next time, I may go the traditional BBQ way, but throw on caramelized onions, vegan cheddar and vegan thousand island. Mmm… already can’t wait!
Make this wonderful Thai BBQ Beer Cabbage to savor at your next summer cookout, and as a result wow your guests with this fun recipe!
Updated on August 7, 2016
It’s the weekend! And not just any weekend, it is 4th of July weekend and that means tons of celebratory gatherings/cookouts/Bar-B-Ques/etc. Not that I need to explain, but these are great because you get to hang out with people you (hopefully) like, eat awesome food, enjoy the summer weather and stuff our faces with Almond-Crusted Cauliflower Bites. I mean, I suppose we can also be stoked on the anniversary of independence for the US!
But, back to what I’m all about: finger foods! They’re perfect for parties, because you can sample tons of food without having to commit to a huge portion of one thing. That’s where these Cauliflower Bites come in; savory, crunchy, warm, pretty easy-to-make and delicious. Most of all, when you pair them with my Avocado Ranch Dip, things get even better!
Honestly, the Avocado Ranch Dip is my lazy, creamy ranch. I wanted to have a great dip for these tasty morsels of cauliflower, but didn’t feel like soaking cashews to make my own ranch (lol) or running to the store to buy some (still grateful for that option!). I happen to have a bunch of avocados on hand and thought, if I add all of the things to avocado that make ranch delicious, then this should also be delicious, right? And yes, CORRECT.
Furthermore, I’m thinking you should definitely make a batch (or two) of this recipe for enjoying over the weekend, and if you’re feeling generous share it with others. You can follow the instructions until done, place the cauli bites in a large, shallow baking dish and transport to your get-together, heating it in the oven, uncovered to bring that crisp back to perfection. Finally, serve it up!
Before we get to the recipe, one of my (non-vegan) Quality-Assurance Testers requested I tell you that this recipe gets “Three Thumbs up from Dad!” I’m not sure how that physically works out, but I’ll take it!
It seems as though I am keeping my reputation as a person who bakes during the summer alive and well, and we’re only in the first week of it! But, how can I resist with all of these beautiful, seasonal stone fruits in the store? I will bake them all! Okay, and make some non-baked goods, to even it out. In this case, I have a delicious dessert of Grilled Peaches and Cream Pastry.
I’m pretty convinced that puff pastry can make anything fancy (I have yet to have this theory disproven), and this easy-to-make treat is a great example of this. All you have to do is thaw vegan puff pastry (there are a couple of brands like Pepperidge Farms and Aussie Bakery), lay it out on parchment paper, score a couple of lines in the top layers, fill it with creamy yogurt goodness and grilled peaches.
To compliment the sweetness of the pastry filling, this dish is topped with a drizzle of balsamic reduction and fresh basil (also courtesy of this wondrous Summer season). All of these flavors come together as a harmonious chorus upon your tongue!
I highly suggest making this for a quick, tea-time dessert or for serving with a sparkling cocktail amongst friends. And just maybe, because there is fruit and yogurt involved, you could use this to treat yourself to a sweet breakfast or morning snack. 😉