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!
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!