Plant-Powered t-shirts, “weegan” onesies, and more!

 

Do you have a “weegan”? Are you a plant-powered cook? Do you want spread the word about eating vegan and Living plant-powered?

Now you can… with these energetic, bright t-shirts, totes, and aprons. Yes, even onesies!

Since I started writing Plant-Powered Families two years ago, I’ve wanted to bring out some feel-good vegan t-shirts and items. So, a couple of months ago I hired a designer and an assistant to help out with these designs. I’m really pleased with them, and hope you like them too. Here’s just a few of the items:

"Plant-Powered" t-shirts and more! via Dreena Burton www.PlantPoweredKitchen.com #vegan

"Weegan onesie! via Dreena Burton www.PlantPoweredKitchen.com #vegan

"This Kid is Plant-Powered" t-shirt! via Dreena Burton www.PlantPoweredKitchen.com #vegan

"Plant-Powered" totes, aprons, t-shirts & more! via Dreena Burton www.PlantPoweredKitchen.com #vegan

My favorite so far is this bamboo tank! Yep, I ordered one for myself (and an apron, and kiddo tee, etc). And, if I had still had a wee babe, I’d have defintiely ordered that onesie too!

It’s almost cute enough to try for a 4th. Almost. ;)

These items and more (including mugs and aprons) are now available through this page. Just in time for Mother’s Day!

Also, remember you have a chance to win a selection of these goodies! Check out my post for details.

Stay tuned, next week I have a wicked giveaway for Mother’s Day… and a site makeover!

Plant-Powered shirts, totes, mugs, and aprons for the whole family! www.plantpoweredkitchen.com #vegan

Please tell me… do you like the designs? What else would you like to see down the road? More quotes? Different items? Please send along your feedback so I can create more designs for your plant-powered self and loved ones! 

 

This post contains affiliate links. Your support allows me to create more great content. Thank you.

Smoky Paprika Green Bean Salad – HEALTHY HAPPY VEGAN KITCHEN cookbook by Kathy Patalsky

Today I have the honor of sharing a beautiful recipe from Kathy Patalsky’s NEW Healthy Happy Vegan Kitchen cookbook!

Healthy Happy Vegan Kitchen cookbook  - recipe feature and giveaway!

Many of you already know Kathy, but if you don’t, here’s a quick intro. Kathy blogs at Healthy. Happy. Life. This is her second published cookbook, she released 365 Vegan Smoothies in 2013.  Kathy is incredibly talented, not only as a recipe developer but also as a food photographer. You can count on Kathy to bring striking, vibrant food photos to every post. She captures the beauty that is vegan food – its vitality and abundance! Reading Kathy’s book, it’s apparent why this is characteristic in her work. She writes:

Why vegan? I believe that there is no diet on earth more uplifting to one’s body, mind, and soul than a vegan one. Plant-based foods are the ultimate path toward total body and spirit enlightenment. A vegan diet consists of foods that are rich in life, rather than death. Vegan foods are energizing, healing, kindness-infused, sunshine-filled, and overflowing with vitality-enhancing nutrients, enzymes, and phytochemicals…. embracing a vegan diet is a worthy starting point for positive changes in your life!

Well said.

Kathy is also quite a visionary. She is the mastermind behind FindingVegan.com, which in my opinion has revolutionized vegan recipes online. Just this year, Kathy launched the Finding Vegan App.

This newest project by Kathy, Healthy Happy Vegan Kitchen, is a beautiful compilation of 220 vegan recipes, with all these chapters:

Breakfast; Bakery; Sandwiches; Burgers; Veggie Sides; Cakes, Balls & Fritters; Salads; Bowls; Appetizers, Sides, Snacks, & Party Platters; Entrees; Soups; Desserts; Drinks, Sips, and Smoothies; For the Kids; Holiday Favorites; Happy Life Menus.

That’s some serious recipe content! And the recipes themselves are diverse and enticing. It was hard for me to select a recipe to feature for this post. Naturally, I wanted to choose a dessert, but I thought I’d try being a little less predicable. ;) Kathy’s recipe for this green bean salad really stood out to me. It’s the perfect combination of flavors and textures. Smoked paprika and tahini mingle in the sauce to coat the tender green beans, and then topped off with crunchy, candied walnuts. Right?!! It’s the ideal spring and summer potluck or picnic salad.

Smoky Paprika Green Bean Salad with Candied Walnuts - from "Healthy Happy Vegan Kitchen" by Kathy Patalsky

Smoky Paprika Green Bean Salad with Candied Walnuts

SMOKY PAPRIKA GREEN BEAN SALAD WITH CANDIED WALNUTS

recipage link to print/share

If you do not consider yourself a fan of green beans, keep reading! Even those who snarl at the classic “holiday green bean casserole” will love the spicy, lively, smoky-sweet flavors of this colorful green bean salad. Candied walnuts, soaked with maple flavor, mingle with crisp golden carrots, a smoky paprika-tahini-maple dressing, and perky boiled green beans. The green beans retain a slightly crisp texture from a quick cooking time. Serve as a veggie-filled lunch or at your next holiday gathering, and watch your guests actually get excited to try the green bean dish! Serves 6.

4 cups green beans, trimmed and cut into halves or thirds
2 medium carrots, cut into rounds ¼ cup chopped sweet onion
DRESSING
1 small lemon, juiced 2 heaping tablespoons tahini 2 tablespoons grade B maple syrup 1½ teaspoon smoky Spanish-style
paprika
¼ teaspoon sea salt
1⁄8 teaspoon garlic powder
A few dashes freshly ground black pepper
A few dashes cayenne (optional)
CANDIED WALNUTS
1 cup walnuts 2 tablespoons grade B maple syrup Coconut oil spray (optional)

Rinse the green beans in a large colander under cold water. Set aside. Bring a large pot of salted water to a boil over high heat. Add the beans and boil for about 5 minutes; do not overcook the beans or they will become too soft. For crisper (almost raw!) beans, do a very quick boil of just 1 to 3 minutes. Drain the beans and thoroughly rinse under cold water. Let the beans drain completely. Place the green beans, carrots, and onion in a large bowl. Set aside. For the Dressing: In a cup, whisk together the dressing ingredients. Pour the dressing over the veggies and toss until all the veggies are well coated. Pour the salad into a serving bowl and set aside. For the Candied Walnuts: Heat a small saucepan over high heat. Add the walnuts and maple syrup and cook for about 1 minute, tossing the walnuts with the maple syrup. (For less sticking, add a spritz of coconut oil spray, if desired, before adding the nuts.) Remove from the heat and let cool for a few minutes.

Text excerpted from HEALTHY HAPPY VEGAN KITCHEN, © 2015 by Kathy Patalsky. Photos © Kathy Patalsky.

Treat yourself to a copy of Kathy’s book, you’ll love it! I must mention that Kathy is hosting one heck of a book launch giveaway, and stellar blog tour. So, hop over for the details.

Also, Kathy has offered a giveaway of her book for YOU! This contest is open to US residents, enter below by telling us which recipe by Kathy you love the most (if you can pick just one), or which recipe from her new book you want to try first? Good luck!

Plant-Powered Kitchen Housekeeping: Reminder that if you’ve ordered PPF, you are eligible for the free ebook. I get emails daily about if the offer is open to other countries, or if the order was back in November… YES! See this post for details.

a Rafflecopter giveaway

Grain-Free Apple Berry Crumble – feature recipe from Living Candida-Free

Just over a year ago, I reviewed Ricki Heller’s spectacular cookbook, Naturally Sweet & Gluten-Free. Now, Ricki is celebrating the release of yet another book - Living Candida-Free. Actually, Ricki began celebrating back in January, I’m just late to the party. :)

Canadian cover on left; US cover on right

Canadian cover on left; US cover on right

If you own NS&GF, this new book is different. Living Candida-Free is more of a dietary guide than a dedicated cookbook. However, it does include 100 recipes as well as some recipe photos – so it’s a cookbook within a comprehensive lifestyle program.

This book delivers a 3-phase program to eliminate candida and restore health. What is candida?  Candida is a naturally occuring yeast in our bodies that is typically harmless. However, if candida becomes unbalanced, it feeds off of extra sugar in the body and multiplies, with serious health consequences. The symptoms can be so wide-ranging that it often goes undiagnosed by doctors. In this book, Ricki Heller outlines a detailed health plan and diet regimen designed to help people combat candida.

Even if you aren’t dealing with candida overgrowth and don’t need to follow the 3-phase program, Ricki shares knowledge and experiences that will interest you. If you are eating a vegan, plant-based, or gluten-free diet, and seeking optimal health and lifestyle balance, you’ll learn from Ricki’s insights. For instance, Ricki discusses strategies for quashing sugar cravings – which are useful for us all, and those approaches can be applied to other food habits and cravings we’d like to reduce. Also, Ricki thoroughly covers the anti-candida diet pantry list – and how to make cooking and baking substitutions for foods that aren’t permitted on the program. Beyond dietary considerations, Ricki also explains how to combat environmental conditions that can affect candida overgrowth.

Then, of course, there are the recipes! Ricki is a gifted recipe developer, and your tastebuds will not be disappointed with these wholesome, sugar-free recipes! I’ve already tried the cookie dough truffles and the crumble recipe (below). Both were incredible, and I’ve marked many more to try. Ricki focuses on flavour as well as wholesomeness, so you can count on her recipes tasting great.

If you are vegan, gluten-free, sugar-free – or just plain food curious –  pick up a copy of Living Candida-Free. While you wait, indulge in this delicious crumble recipe that Ricki has allowed me to reprint…

Grain-Free Apple Berry Crumble from "Living Candida-Free" by Ricki Heller

Grain-Free Apple Berry Crumble

link to print/share recipe

This fresh, not-too-sweet dessert is a great way to enjoy fruit once you reintroduce it to your diet. Because the topping is grain-free, you won’t need to worry about consuming your coveted grain servings for dessert. Makes 4 or 6 servings

Filling
Coconut oil, for pan
2 small or 1 large sweet apple (I used Gala) or pear, cored and diced very small (about 1/2-inch [1.3 cm] cubes—feel free to leave the skin on)
1 1/2 cups (360 ml) mixed fresh or frozen berries (not including cranberries)—I use strawberries, raspberries, blackberries, and blueberries; if cranberries are included in your mix, use 2 cups (480 ml) total
1/2 cup (120 ml) fresh or frozen cranberries
Zest of 1 lemon
1 teaspoon (5 ml) ground cinnamon
2 tablespoons (30 ml) freshly squeezed lemon juice (about 1/2 lemon)
1/4 cup (60 ml) water
30 drops plain or fruit-flavored pure liquid stevia (I use 20 drops lemon and 10 drops cherry-vanilla)
1 teaspoon (5 ml) psyllium husks (optional—it prevents the juices from becoming too watery)
Topping
1/3 cup (55 g) raw natural almonds
1/3 cup (55 g) raw sunflower or pumpkin seeds
2 tablespoons (30 ml) coconut flour
1/16 teaspoon (0.25 ml) pure stevia powder, or 1/8 teaspoon (0.5 ml) pure liquid stevia, or to taste
1 tablespoon (15 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground ginger
1/8 teaspoon (0.5 ml) fine sea salt
1 tablespoon (15 ml) virgin coconut oil, preferably organic*

Preheat the oven to 350°F (180°C). Grease a 4- to 6-cup (1 to 1.5 L) casserole dish with coconut oil.Prepare the filling: In a large bowl, toss the apples, berries, cranberries, lemon zest, and cinnamon. In a small bowl, mix together the lemon juice, water, stevia, and psyllium, then drizzle over the berry mixture and toss again to coat evenly. Pour the mixture into the prepared casserole dish. (Note: You can just toss everything in the casserole dish instead of dirtying a bowl, but I found the mixture very hard to coat evenly when the ingredients were so cramped in the dish!) Make the topping: In the bowl of a food processor, blend the almonds, seeds, coconut flour, stevia, cinnamon, ginger, and salt until the mixture resembles fine bread crumbs. Add the coconut oil and process until it’s incorporated. Sprinkle the topping evenly over the filling in the casserole dish. Bake for 35 to 45 minutes, rotating the dish about halfway through baking, until the topping is lightly browned and the filling is bubbly. Allow to cool somewhat before serving. May be frozen. From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015.

*Note: If you prefer not to use oil, try 1 tbsp nut butter – I did, and it worked fabulously!

Ricki’s book has gotten a lot of blogging love in recent months. Here are some additional recipes and reviews to check out:

Single-Serve PancakesChard and Chickpea SoupRaw Chocolate Chip Cookie Dough TrufflesCreamy Crimson MousseThe Toronto SandwichHerbed Grain-Free Gnocchi. Also some reviews to check out about Ricki’s book.

Have you tried any recipes from Living Candida-Free? If so, please share your favourites! 

Spiced Sweet Potato Hummus

I know I’m really bending the definition of hummus. Technically, this probably should be called a bean dip. But pretty much any chickpea or bean combination pureed into dippy goodness – is hummus in my book. I just can’t help myself… #hummusisafoodgroup :)

Even if we can’t agree on whether it should be called a dip or hummus – I have a feeling we can agree that this combination tastes delicious!

Spiced Sweet Potato Hummus by Dreena Burton, Plant-Powered Kitchen

This was another recipe intended for my Plant-Powered Families cookbook. I got a little excited with recipe development! When needing to round out the recipes by chapter in PPF, I decided to scale back with a hummus recipe – and share it here. Once again, I thank Nicole Axworthy for bringing her exceptional talent to these food photos.

This hummus is a little unique, combining a mix of kidney beans with chickpeas, along with cooked sweet potato. Yes, sweet spuds! I love sweet potato in bean dips hummus. They lighten up the bean texture, while adding a touch of creaminess and also some sweetness – which is incredibly tasty in contrast to the spices and lime juice. So, whenever I bake sweet spuds, I’ll cook a few extra to have on hand for recipes like this (see recipe note below). I talk about this type of batch-cooking and repurposing ingredients in PPF as well. Just prepping a few extra portions of staples can really come in handy for other meals during the week.

Lime most hummus, this dip is wonderful with veg and snack chips. But, also try ‘repurposing’ this dip. Use it as a spread to hold other fillings in green wraps, or for baked burritos. Or, try a lunch or dinner bowl, gently warming the hummus and topping over cooked quinoa along with some veggies and chopped avocado, with a drizzle of dressing. Think outside the hummus bowl. Do you have any suggestions for turning hummus into a meal? If so, please share!

Spiced Sweet Potato Hummus by Dreena Burton, Plant-Powered Kitchen

Spiced Sweet Potato Hummus link for Recipage to print/share

Cooked sweet potato lends a little creaminess and sweetness to this hummus-like dip. The lime juice lends a fresh tang, and there’s just enough chili powder and cinnamon to give it flavor without too much kiddo-offending spice!

1 can kidney beans, rinsed (about 1 3/4 cups)
1 can chickpeas, rinsed (about 1 3/4 cups)
1 cup precooked (and peeled) orange sweet potato (see note)
2 tbsp tahini
1 tsp sea salt
1/2 – 1 tsp chili powder (adjust to taste; see note)
1/4 tsp cinnamon
1 medium or large clove garlic, sliced or quartered
4–4½ tbsp freshly squeezed lime juice
1–3 tbsp water (as needed to thin)
fresh cilantro or parsley (optional)

In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water. Purée until smooth, gradually adding remaining water as desired to thin dip, and scraping down sides of bowl as needed. Add fresh cilantro or parsley if desired, and purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-5.

Sweet Potato Note: Prebake your spuds! Keep whole and unpeeled, just give a quick wash. Then, place on a baking sheet lined with parchment paper. Bake at 425/450 for 40-60 minutes (baking time varies based on size of spuds). Bake more than you need at a time, keep extras refrigerated for 4-5 days to use in other dishes – like salads, soups, pasta sauces, and more.

Spice Note: Use a good quality chili powder that isn’t too hot. If you aren’t sure of the heat intensity, start with a lesser amount, and then add more if desired. Our kids like this with 1/2 tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.

Enjoy the hummus, guys! And, quick reminder… if you already ordered Plant-Powered Families, be sure to email us to get that bonus 15 recipe ebook. Those 15 recipes are not included in the printed book, and I know you’ll find some favorites in there! I’m already hearing back from many of you on some of the recipes. So be sure to get your copy. :) For details, see this post

NEW! Plant-Powered Families cookbook by Dreena Burton

x Dreena

 

Peanut Butter Pudding with Berrylicious Swirl (feature recipe from Plant-Powered Families!)

Our girls are on spring break this week and next, so I’m busy keeping them busy at home! They are spread out in ages (almost 14, 10, and almost 6), so I find they rarely want to do the same things. Sometimes the older two hang out, other times the younger two play together or do projects – today they are painting birdhouses. But, the girls are at a stage where they often don’t enjoy the same activities. Anyone else have this experience with their kiddos? Have any ideas or advice to share?

One thing we did enjoy this week was a walk through Redwood Park. This park is peaceful and beautiful in its own right, with majestic trees and serene paths…

 

fairy3

Recently, I heard about a “fairy kingdom” that has developed in the woods of the park. At some point, one or more children had the idea to put a couple of little wooden doors and wooden birdhouses on trees, where the fairies come to visit! Well, the idea caught on and now we have a wee enchanted forest with doors at the base of trees and painted birdhouses with charming personal touches. Here are a few examples, though the pictures don’t do justice to the entire scene:

fairy4

fairy6

We strolled through the kingdom, and all three girls were engaged with the fun. I was too! Of course, afterwards the younger girls were keen to paint their own contributions to the fairy forest. So, they started painting and decorating their little houses today. If you live in the South Surrey/White Rock area, go for a stroll in Redwood Park – the fairy fun is just beyond the treehouse.

peanutbutterpuddingtext

 

Now, when activities fail me, there’s one thing our girls always enjoy together… homemade treats! They all love this Peanut Butter Pudding with Berrylicious Swirl. Ok, our middle daughter opts for the pudding without the berry swirl, no surprise there. :)

This is a new recipe from my Plant-Powered Families cookbook, but my publisher is sharing the recipe now. This pudding is very easy to whip together, and tastes like a PB&J sandwich – without the bread! It’s all whole-foods based, from the pudding to the swirl!

NEW! Plant-Powered Families cookbook by Dreena Burton

Oh, and for those of you possibly wondering… “uh-oh, is there a lot of peanut butter in this book? I’ve already preordered!”… No, there isn’t. In fact, I believe this is the only dedicated peanut butter recipe in the book. And, you can substitute a nut butter like cashew or almond if you have peanut allergies in your household.

And, if you missed my last post and don’t know about the preorder offer of a bonus ebook and special giveaway, check out my last post for details!

Peanut Butter Pudding with Berrylicious Swirl! from "Plant-Powered Families" cookbook by Dreena Burton #vegan #glutenfree

Pudding photo credit: Nicole Axworthy

Enjoy the pudding, friends!

x Dreena

Plant-Powered Families is HERE! (+ bonus ebook and giveaway)

 

Plant-Powered Families is here! I’ve mentioned this new cookbook a few times, and today I can officially announce that it releases on May 12th! In this cookbook, I share over 100 recipes, plus insights and tips from my 14 years of raising 3 “weegans”.

NEW! Plant-Powered Families cookbook by Dreena Burton

This is my fifth cookbook, but my first cookbook with full-color design and photographs for every recipe (taken by my friend and colleague, Nicole Axworthy). Cover photo credit: Lindsay Faber.

All the recipes are vegan, whole foods plant-based, and many with allergy-friendly options to make them nut-free or gluten-free. This is collection of both new recipes along with selected “tried and true” dishes. I have revised some old favourites, making them easier, more nutritious, and also with some allergy-friendly alternatives. Of course, there are many new food creations, including:

  • Sunday Morning Pancakes
  • Cinnamon French Toast
  • Blueberry Lassy Muffins
  • No-Bake Granola Bars
  • Green Superhero Dressing
  • Cheesy Caesar Dressing
  • Potato-Meets-Egg-Salad
  • ‘Baconut’
  • Red Lentil Hummus
  • Vegan Feta
  • Motsa’ Dip
  • Ultimate Cashew Cheese
  • Cream of Cauliflower Soup
  • Smoky Bean Chili
  • Smashing Squash Soup
  • Thick ‘n Hearty Tomato Sauce
  • Polenta Pizza Crust
  • Artichoke Sunflower Burgers
  • Ta-Quinos!
  • Autumn Dinner Loaf with Homestyle Gravy
  • Saucy BBQ Chickpeas and Green Beans
  • Creamy Fettucine
  • “ShipShape” Joe’s
  • Balsamic-Glazed Sweet Potato Fries
  • Peanut Butter Pudding with Berrylicious Swirl
  • Fudgesicles
  • Vanilla Bean Chocolate Chip Cookies
  • Crazy Brownies
  • Apple Spice Cake with Cream Cheese Frosting
  • Protein Power Balls
  • Apple Nachos Supreme… and more!
Cinnamon French Toast from "Plant-Powered Families" cookbook by Dreena Burton

Cinnamon French Toast

Artichoke Sunflower Burgers from "Plant-Powered Families" cookbook by Dreena Burton

Artichoke Sunflower Burgers

Red Lentil Hummus from "Plant-Powered Families" cookbook by Dreena Burton

Red Lentil Hummus

Vegan Feta from "Plant-Powered Families" by Dreena Burton

Vegan Feta

Cream of Cauliflower Soup from "Plant-Powered Families" by Dreena Burton

Cream of Cauliflower Soup (with Seasoned Polenta Croutons)

Autumn Dinner Loaf from "Plant-Powered Families" cookbook by Dreena Burton

Autumn Dinner Loaf with Homestyle Gravy

Saucy BBQ Chickpeas and Green Beans from "Plant-Powered Families"

Saucy BBQ Chickpeas and Green Beans

Crazy Brownies from "Plant-Powered Families" cookbook by Dreena Burton

CRAZY Brownies with Chocolate Ganache

Apple Spice Cake with "Cream Cheese" Frosting

Apple Spice Cake with “Cream Cheese” Frosting

Apple Nachos Supreme from "Plant-Powered Families" by Dreena Burton

Apple Nachos Supreme

Beyond the recipes, this is where you will find my vegan mama insights and food tips… answering the questions I hear from readers so often, including:

  • What do you pack in your kids’ school lunches? How do you make them nut-free?
  • What do you serve at birthday parties? Do you send your children to non-vegan parties and social events?
  • How do you handle weekly food preparation? What do you batch-cook/freeze?
  • … and the ever-popular: HELP! I have a picky eater!

I answer all these questions — and more — sharing what I’ve learned and as a mom of three for the past 14 years. I’ve also included a nutritional FAQ section, with help from my friend and colleague Heather Nicholds.

Plant-Powered Families releases on May 12th (perfect for Mother’s Day)! I encourage you to pre-order now and receive a special early order gift, a bonus ebook with 15 NEW plant-powered, family-friendly recipes. (If you have already pre-ordered, yes, you are still eligible to receive the pre-order bonus.) Your 15 bonus ebook recipes include… Lemon Coconut Muffins, Amaranth Porridge, Soy-Free Vegan Feta, Roasted Red Pepper Dip, Greek Lentil and White Bean Soup, Pumpkin Seed Poppers, Banana Chocolate Chip Cake with Chocolate Mousse Frosting, and more!

Lemon Cranberry Coconut Muffins from bonus "Plant-Powered Families" ebook by Dreena Burton

Lemon Cranberry Coconut Muffins

Mango Hemp Dressing from "Plant-Powered Families" bonus ebook

Mango Hemp Dressing

Pumpkin Seed Poppers from "Plant-Powered Families" bonus ebook!

Pumpkin Seed Poppers

Soy-Free Vegan Feta from "Plant-Powered Families" bonus ebook!

Soy-Free Vegan Feta

Banana Chocolate Chip Cake with Chocolate Mousse Frosting from bonus Plant-Powered Families ebooks by Dreena Burton

Banana Chocolate Chip Cake with Chocolate Mousse Frosting

To receive this bonus ebook:

  1. Order Plant-Powered Families (Amazon | Barnes & Noble | Books-A-Million | IndieBound | Indigo) before May 12th.
  2. Email your proof of purchase to plantpoweredfamilies@gmail.com.

That’s it! PLUS…

I know many of you will be sharing news of this book via social media, so I’m offering a special giveaway. To enter the giveaway:

  1. share this post on social media (Facebook, twitter, IG, etc) using the hashtags  #plantpoweredfamilies
  2. then leave a comment with rafflecopter (below), and you will be entered to win ALL of these prizes…

a Rafflecopter giveaway

Nummy Brownie Bites

 

Hi friends, it’s good to be back! Thanks for your patience while I took an extended break through the holidays and beginning of this new year. That break was really crucial. I’m feeling more restored. and now easing back into work. I’m also preparing for the release of Plant-Powered Families, coming this May! I’ll have an announcement post about the new book for you next week, with a bonus preorder offer and giveaway, so stay tuned. *Updatepreorder now available!

But first, let’s bake. I created these Nummy Brownie Bites to include in my PPF cookbook. I had two brownie recipes, and had to make some content cuts, so I decided to share them here with you – right here, right now. Because we always need cookies in our lives, and brownies are particularly special!

Nummy Brownie Bites by Dreena Burton #vegan #glutenfree

These nummy bites use almond meal and pulverized dates in the base. I know, not at all traditional! But, I promise, you won’t care once you taste them. They are a little crispy on the outside, then moist and chewy on the inside. Warning: The batter is incredibly irresistible! :)

Since this recipe was intended for my new cookbook, credit for the food photos goes to Nicole Axworthy. She was my food photographer for this book, more details in my next post. For now, enjoy the recipe…

Nummy Brownie Bites by Dreena Burton #vegan

Nummy Brownie Bites

Recipage link to print/share recipe

I’m a little in love with these cookies. They are a little crisp on the outside, and soft and moist and dense on the inside, like a fudgy brownie.

1/2 cup pitted dates
1/3 cup pure maple syrup
2 tbsp almond butter or other butter of choice (cashew butter, peanut butter, etc)
1 1/2 tsp pure vanilla extract
1 cup almond meal
1/2 cup oat flour
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp (rounded) sea salt
2 tbsp raisins (optional)
2 tbsp non-dairy chocolate chips

Preheat oven to 325 degrees (not 350). In mixer fitted with the paddle attachment add maple syrup and dates (if your dates aren’t very soft, first soak them in the maple syrup, for about 1/2 hour)*. Process on low speed to first incorporate, and then increase speed slightly to fully pulverize and smooth dates. Since dates can vary by brand, this may take a few minutes or longer. It’s okay to see a little texture in the date puree, but no big obvious pieces – it will continue to smooth with the next step as well. Add the nut butter and vanilla and mix through again briefly to incorporate. Once smooth, turn off mixer and add almond meal, oat flour, baking powder, cocoa powder and salt. Process on low speed until mixer comes together, adding raisins if using, and chips. The mixture will be sticky, and that’s the idea. These are dense, brownie-like cookie bites. Use a small cookie scoop (about 1 tbsp in size) and transfer mounds of the batter on to a baking sheet lined with parchment paper. Bake for 12-13 minutes, remove and let cool on the pan for about a minute, then transfer to a cooling rack. Makes about 13-15 cookies.

*If you don’t have a mixer with a paddle attachment (a hand-mixer will not be strong enough), first puree the dates with the maple syrup in a small food processor, and then add the almond butter and vanilla and puree through. Once the mixture is fairly smooth (doesn’t have to be silky smooth), transfer to a larger bowl, scraping out all the wet ingredients. Add the dry ingredients and mix by hand until well incorporated.

Enjoy! x

Dreena

Recipe Posts for Christmas and New Year’s

 

Hi friends…

I had planned to share some new recipes with you before the holidays. After one very rough, but enlightening day this week, I realized a work break was essential.

Behind the scenes of social media and blogging I’ve been attending to work on the new book (design edits and preparing for the launch), getting ready for the holidays, and well, keeping up with daily life as a mom of three. In short, I’ve been exhausted and stressed.

I find it very hard to step back from my work, because I love it so much. But, taking a break from blogging and social media is one area that I can simplify right now.

As mothers, we give so much, and rarely give back to ourselves. This Christmas I am gifting myself with a break! Please do the same for yourselves before the holidays, my women and mama friends. We all need it.

I leave you with these two posts for recipes through the holidays: my Christmas Day menu, and ideas for New Year’s Eve.

Wishing you a Merry Christmas and love-filled holiday season with your family! Thank you always for your support.

x Dreena

 

 

Warmly Spiced Quinoa Chickpea Stew

Often times, you guys remind me of my own recipes. When I get an email or tweet from you about a recipe you are loving, I’m reminded to share more about those dishes, right here.

And I appreciate those notes, especially right now! Between preparing for my book launch in May, reviewing final book edits, preparing for Christmas, and managing endless momma to-do’s… my mind is scattered. Terribly scattered. (Moms, please reassure me that you are feeling the same out there with holiday prep!)

When I feel scattered like that, there is something grounding about posting a “tried and true” recipe.

Warmly Spiced Quinoa Chickpea Stew #vegan #glutenfree #soyfree by Dreena Burton

Last week I heard from a few of you about this Warmly Spiced Quinoa Chickpea Stew recipe from Let Them Eat Vegan. It’s a great one-pot plant-based dish that is very nourishing. Though the ingredient list is long, it doesn’t mean the recipe is difficult. Once you assemble the spices, the rest of the prep is rather easy.

Warmly Spiced Quinoa Chickpea Stew by Dreena Burton #vegan #glutenfree #soyfree

This stew is also the kind of dish that hits the spot when we are eating more processed foods and sweets during the holidays. The warm, earthy spices and nutrient-dense ingredients help us feel more balanced when our diet doesn’t feel so balanced. Healthy comfort food, I guess! Adult comfort food, for sure. (I should mention that this is not one of my kids’ favourite recipes, they aren’t very fond of the notes of fennel and curry. Just a heads up if you have little ones – you might need to top with guac.) :)

This is good straight up, hot out of the pot with a sprinkle of chopped pistachios (shown), or chopped almonds or some pine nuts. It’s also delicious with a little drizzle of Maple-Balsamic Sauce…. just a touch, a little goes a long way.

Enjoy the recipe, guys… and hang in there with the holiday prep. I’ll try to. ;)

x Dreena

Warmly Spiced Quinoa Chickpea Stew by Dreena Burton #vegan #glutenfree #soyfree

Warmly Spiced Quinoa Chickpea Stew

(vegan, gluten-free, soy-free) link to print/share

This dish is a cross between a casserole and a stew. It is cooked stove-top, much like a stew, but is much more like a casserole in texture. The quinoa and chickpeas are simmered with warm, earthy spices, and balanced with the sweetness of dried figs and sautéed fennel. Serves 4-5 or more depending on accompaniments.

1-2 tbsp water
1 cup onion, chopped
¾ – 1 cup red pepper, chopped (see note)
1- 1 ½ cups fennel bulb, chopped (first remove core and stalks from bulb) (see note)
3 large cloves garlic, minced or grated
1 tsp sea salt
freshly ground black pepper to taste
1 1/2 tsp curry powder
1 tsp fennel seed
1 ½ tsp paprika
1 ½ tsp dried basil
3/4 tsp cinnamon
¼ tsp freshly ground nutmeg
1/8 tsp allspice
1/2 cup white wine
3/4 cup quinoa, rinsed (see note)
2 cups chickpeas (rinsed and drained if using canned)
2 – 2 ¼ cups water (+ another 2-4 tbsp if needed, see directions)
1 dried or fresh bay leaf
1/3 cup dried black mission figs, chopped (or dried apricots, chopped or can use raisins, whole)
½ cup pine nuts or pistachios (optional)

In a large pot over medium heat, add the water, onion, red pepper, fennel, garlic, salt, pepper, curry powder, fennel seed, paprika, dried basil, cinnamon, nutmeg, and allspice. Stir through, cover, and cook for 6-8 minutes, stirring occasionally. Add wine, bring to a boil and let boil for a couple of minutes. Then add quinoa, chickpeas, water (start with 2 cups) and bay leaf and stir through. Bring mixture to a boil, then reduce heat to medium/medium-low, cover and let cook for 18-22 minutes. Once quinoa is cooked, and most of the liquid is absorbed, stir in dried figs, remove from heat and let sit for 3-4 minutes. If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes. Season to taste with additional salt and pepper if desired. Serve, with a sprinkling of nuts if desired.

Red Pepper Note: If you don’t have red pepper, you can substitute chopped carrot or winter squash like butternut, though the red pepper adds a nice color contrast with the other ingredients.

Quinoa/Water Note: If the liquid is absorbed but quinoa isn’t tender, add the extra ¼ cup of water and cook another few minutes.

Cooking Tip: After this dish is cooked, keep it covered before and after serving portions. It will get a little dry if left uncovered. Also, as it stands, the heat from the pot will continue to cook the quinoa and so it will absorb more water and get drier. If needed, have some water boiled in your kettle, so you can stir a couple of tablespoons before getting a second helping!

Photo credit: Gratitude to my buddy Emma for these beautiful food photos.

Gingerbread Granola (vegan, gluten-free, oil-free)

This weekend I began the very first of my holiday baking! I’m packing up boxes of Christmas gifts for our parents in Newfoundland and my best friend in Ottawa, and decided to sneak in some homemade granola!

I’ve had this Gingerbread Granola recipe in my pocket for a couple of years. My recipe testers have already tried it, as I was going to include the recipe in my newest cookbook. i opted to include a different recipe, and instead post this granola in time for you to enjoy for the holidays.

This vegan granola was a hit with my testers. It’s crunchy, flavorful, and yields some good clusters. It’s also made without added oil, and sweetened only with maple syrup and brown rice syrup. It’s perfect for Christmas and the holidays, and especially wonderful for gifting! Normally I use mason jars to gift granola, but for shipping back to family I packed in small ziploc bags and then into festive gift boxes. How do you package granola for gifts? Have any ideas to share?

I’m keeping this short and sweet today as I have a “Jingle Bell walk” to join at school and have to get these boxes in the mail! So, let’s wrap it up! (I’m fully of the puns today.)

I hope you enjoy the granola, and for more gingerbread love, check out my Chocolate Gem Gingerbread, Gingerbread Folks, and Gingery Cookies!

x Dreena

Gingerbread Granola - #vegan #glutenfree #oilfree by Dreena Burton

Gingerbread Granola

link to print/share recipe

Bring the beauty and aroma of freshly baked gingerbread into a granola that is perfect for breakfast, snacking – or for gifting during the holidays! Makes about 4 1/2 cups, depending on how ‘clustery’ you keep it!

3 cups rolled oats (use certified gluten-free for that option)
1/3 – 1/2 cup chopped pecans OR 1/4 cup hemp seeds (see note)
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground allspice
1/8 tsp ground cloves
1⁄4 tsp sea salt
3 tbsp cashew butter or almond butter
3 – 4 tbsp pure maple syrup (adjust to desired sweetness)
1/2 tbsp blackstrap molasses
1/4 cup brown rice syrup
1 tsp pure vanilla extract
1/4 cup dried cranberries or other dried fruit (optional, can omit, see note)

Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the oats, pecans or hemp seeds, spices and salt in a large bowl. In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to fully blend. Then, add the brown rice syrup, and vanilla to the maple/molasses mixture and stir through. Add wet mixture to dry mixture, and stir through until well combined. Transfer mixture to your lined baking sheet and spread out to evenly distribute. Bake for 27 – 30 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly. Remove from oven, stir in dried fruit if using, and bake for just another 2-3 minutes. Remove from oven again. At this point the granola may not look completely dry. Do not overbake it, as it will dry more as it cools. Let cool completely, and then break up into clusters. Once cool, store in an airtight container. Eat straight, or with non-dairy milk or to top fresh fruit or non-dairy yogurt.

Nuts Note: Feel free to substitute 3-4 tbsp of pumpkin seeds or sunflower seeds in place of the nuts or hemp seeds.

Spice Note: For a more ‘everyday’ version of this granola, simply reduce/cut some of the spices. Omit the ginger, allspice, and cloves. Reduce the cinnamon to about 1 tsp, and you can also add a few pinches of freshly grated nutmeg if you like. Also reduce the blackstrap molasses to about 1-2 teaspoons.

Dried fruit Note: I don’t always add dried fruit to granola, as I sometimes like the sweetness as is. So, you can choose to add some or not – and you can also try adding a few tablespoons of finely chopped crystallized ginger instead of cranberries or raisins! It will add a definite flavor kick!

photo credit: thanks to Nicole Axworthy