Blendtec Designer 725 Series + Twister Jar Giveaway!

 

So I planned to post this giveaway last week, as a follow-up to my Mother’s Day recipes. You know that saying “your eyes are bigger than your stomach”? … Well, I guess my plans were bigger than my presence.

With the official release of my book, and preparing for my book signing (photos coming), fitting in a blog post was far too much for this author/mama-of-three last week. I think it’s for the best anyhow. Because us mamas should have more than one day a year to be acknowledged for all that we do! Right? I say we celebrate ourselves every month. Let’s start with a chance to win a Blendtec!

Plant-Powered Families Cookbook Release Blendtec Giveaway! www.plantpoweredkitchen.com

You guys know I love my Blendtec. I’ve talked about it many, many times. In Plant-Powered Families, I make a lot of use of both my Blendtec and food processor. Prepping family meals is a great deal easier with these appliances, and I use my Blendtec the most. Every day. Often 2-3 times a day. Green smoothies in the wildside every morning for the family. Later, I often use the wildside again for sauce mixes (like Mac-Oh Geez or Creamy Fettucine from PPF), or I use the twister jar for all sorts of blends like salad dressings, chia puddings, vegan cheese blends and more.

Blendtec is helping me celebrate the release of Plant-Powered Families by providing one of you with an incredible prize… a Designer 725 blender and the Twister Jar!

Blendtec Designer 725 Series GIVEAWAY! www.plantpoweredkitchen.com

Blendtec Twister Jar - Blendtec GIVEAWAY! www.plantpoweredkitchen.comThank you Blendtec for providing this prize to one of my very lucky readers. Enter below, kids!

Bits and Bites, some reviews and press for Plant-Powered Families:
Kim Lutz shares her review and the recipe for No-Bake Granola Bars.
The Humane Society shares recipe for Artichoke Sunflower Burgers.
Yahoo! Canada: interview for article on picky eaters.
Michaela Ballman shares her review and the recipe for Cheesy Caesar Salad.
Nicole Axworthy (my photographer for PPF) shares her favorite recipes!
Alisa Fleming shares her review and the recipe for Creamy Fettucine.
Wendy Polisi shares her review and the recipe for Ta-Quinos.
Stephanie Weaver shares the recipe for White Bean Guacamole.
Don’t Lose The Cow review and Skype interview.

p.s. If you are enjoying PPF, please leave a lil’ review luv on Amazon. 💚

 

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Video: Plant-Powered Families Releases Today!

 

Today is the official release of Plant-Powered Families! I’ve made a brief video to talk about the book, and also to thank you for your ongoing support.

Few notes from the video:

I’ll keep it short today. I have a whole lotta’ house to clean up here. Been a busy week with wee girl’s birthday party and getting ready to for the book launch.

My gratitude, once again, to all of you for your support and community over the years. And, my thanks to the incredible team at BenBella Books for helping me bring this book to print. <3

x Dreena

Vegan Mother’s Day Recipes: Cinnamon French Toast & Potato Shallot Frittata

 

How do we do it, moms? Day in, day out, we are master jugglers, keeping things running (relatively) smoothly. Can you imagine if we took a few days off? I mean completely off? Result: sheer mayhem.

We can at least take time off for Mother’s. I sure plan to do so. Other years, I’ve continued to carry on with most of the things I need to do in a day. This past year I’ve learned to treat myself better. Some self-care. Whether that means spending a little money on myself, or spending a little time with myself. It also includes being aware when I jump in to fix or take care of something, or checking in when I’m feeling unnecessary guilt.  I’m not entirely zen with, but I’ve definitely grown.

So, this Sunday, I may do a little shopping and then just hang out with the family. We have our wee girl’s  birthday party on Saturday, followed by her actual birthday on Monday (I labored all Monther’s Day with her 6 years ago!), and then my book officially launches on Wednesday! Indeed, I shall enjoy some me time on Sunday.

I don’t expect the kiddos and hubby to make a breakfast or brunch for me. Actually, I’d prefer if they didn’t. Not sure I want to look at the mess or how long it takes them to tidy it up. 😉 But, if you have cooks in your family, here’s hoping they cook up something special for you this Mother’s Day! Or, perhaps you might like to plan a brunch for your own mum. If so, I have two incredibly delicious vegan recipes for you!

For those that enjoy a sweeter breakfast, I’m sharing my Cinnamon French Toast recipe from Plant-Powered Families. If you prefer a savory breakfast, you’ll enjoy this Potato Shallot Frittata from Let Them Eat Vegan.

If you like a bit of sweet and savory… get your order into the kitchen. I say you deserve both.

Cinnamon French Toast by Dreena Burton www.plantpoweredkitchen.com #soyfree #vegan with #nutfree option

Cinnamon French Toast (recipe from Plant-Powered Families)

recipage link to print/share

I remember French toast fondly from childhood. It was the “treat” breakfast we had as kids, probably far easier for our parents to make than pancakes, and a great way to use up odds and ends of bread. This version is much healthier than what I ate as a kid, and I tell you our girls love it just the same.

1 cup plus 1–2 tablespoons plain or vanilla unsweetened nondairy milk

1 tablespoon white chia seeds 1/3 cup soaked and drained cashews (see note for nut-free option)

3/4 teaspoon cinnamon

1/4–1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

Sliced bread of choice (see note)

In a blender or using a handheld blender, puree the milk (starting with 1 cup; see note), chia, cashews, cinnamon, vanilla extract, and sea salt until very smooth and thick (it will get thicker as it sits a little while and the chia swells). Prepare a nonstick skillet by wiping over with a touch of oil (you need a nonstick skillet, or this will be a sticky event!). Turn heat to high for a few minutes to heat up the pan, then reduce to medium/medium-high. Dip a slice of bread into the batter. Turn over and let it sit in the chia mixture for a few moments to soak, then remove and place in the skillet. Repeat with other slices, frying 2–3 pieces or more at a time, depending on the size of your skillet. Fry for 3–5 minutes on each side, until light brown. Keep the heat high enough to get a good sear/crust on the bread, but reduce if it’s scorching. Note that the slices will be sticky until they are ready to be flipped, so be patient. Repeat until all bread is used. Serve with fresh fruit and pure maple syrup.

Serving Idea: Another fun serving idea is to make sandwiches out of the French toast, slathering some nut butter between two slices, then serving with maple syrup. Serves 3-4.

Nut-Free Option: Replace 1/3 cup of cashews with 3 tablespoons of hemp seeds.

Bread Note: You may use 6–10 slices of bread, depending on the size of the slices.

Milk Note: After the batter sits for a few minutes it can become quite thick. You can stir through another 1–2 tablespoons of milk if it has gotten too thick with standing (if you have less than half the batter left, use just 1 tablespoon).

Potato Shallot Frittata by Dreena Burton www.plantpoweredkitchen.com #vegan

Potato, Shallot, and Pepper Frittata (recipe from Let Them Eat Vegan)

recipage link to print/share

This might better be named ‘Frit-not-ta’, since this quiche-like dish contains no eggs, yet has a great texture from the cashews and tofu. The oat bran topping lends a slight crunchy texture.

For sauté:

1-2 tbsp water

¾ cup shallots, chopped

2 cups red or Yukon gold potato, cut in small cubes (peeling optional)

¼ tsp sea salt Pinch black pepper

1 – 1 ¼ cups combination of red, yellow, or orange bell pepper, chopped

Base mix:

½ cup raw cashews ¾ cup plain unsweetened non-dairy milk (almond or soy preferred) (+ another 1-2 tbsp to reserve)

1 tbsp freshly squeezed lemon juice

1 large clove garlic 2 tsp brown rice miso (or other light miso)

½ tsp ground mustard 1/2 tsp (touch scant) sea salt

Freshly ground black pepper to taste

1 pkg (12 oz/350g) extra-firm tofu

1/4 tsp dill seeds

½ tsp agar powder

2 tsp fresh thyme or oregano, chopped

Topping:

¼ cup oat bran (use gf certified for gluten-free option, or substitute gluten-free breadcrumbs)

1 tbsp nutritional yeast

Couple pinches sea salt

Preheat oven to 375. In a skillet over medium heat, add the water shallots, potatoes, sea salt and pepper. Cook, stirring occasionally, until potatoes are cooked through and golden, about 15-20 minutes (add a teaspoon or two of water if potatoes are sticking, to deglaze the pan). Add the bell pepper and cook through for another couple of minutes. Meanwhile, in a blender (see note), add the cashews, milk, lemon juice, garlic, miso, ground mustard, salt and pepper, tofu, dill seeds, and agar. Blend until smooth and creamy. Once vegetables are cooked, transfer to a bowl and stir in the tofu mixture (scrape out as much of the tofu batter as possible, and use another 1-2 tbsp of milk if needed to help loosen the mixture), as well as the fresh thyme/oregano. Transfer mixture to a lightly oiled glass pie plate (or other baking dish), and smooth out.  In a small bowl, combine the topping ingredients and sprinkle over top of fritatta.  Bake for 40 – 45 minutes, then set oven to broil and cook for another couple of minutes to crisp up the topping slightly. Remove from oven and let cool about 10-15 minutes, then cut in wedges or scoop portions to serve. Serves 4-6.

Note: I use a Blendtec for the pureeing, and so it easily and quickly smooths out the tofu along with the cashews and other ingredients. If you don’t have a Blendtec, you will need to first blend the cashews with the milk and lemon juice until smooth, using an immersion blender or standard blender. Then, add the tofu and remaining ingredients to the blender (or food processor, if having trouble smoothing with the blender) and blend until very smooth.

Do you have a favorite Mother’s Day recipe or food tradition? Please share!

p.s. I have a VERY special Mother’s Day giveaway coming up next week. Hint: Both these recipes use a blender! A new fancy appliance for mom’s day would be awesome, huh? 

If you need ideas for mom’s day gifts, maybe consider a little plant-powered love, or cookbook.

Happy Mother’s Day!

x Dreena

photo credit thanks to: Nicole Axworthy

News: Blog Makeover + Book Signing at MeeT Restaurant!

Hi guys! A few news tidbits to share today.

1) I gave this little plant-powered kitchen a reno! What do you think? I may tweak a couple of things, but overall it feels simpler and cleaner to me, hopefully you enjoy the new format and look as well.

With the new look, I’ve updated the page for my videos, with a link to my YouTube channel.  Once the busy-ness of the PPF book release has passed, I promise I’ll be sharing more vids. Also, I have a permanent tab for the new plant-powered tees and other items. I’ve had quite a few requests for some men shirts. I will definitely be adding them. When we sought out designs, this style really clicked with me. Felt fresh and fun, energetic and positive. Yet, it felt best suited to women and kids, so I didn’t create tees for men. But, they will be coming, as well as other options for boys! Please keep bringing your feedback, it’s so helpful.

2) My first book signing for Plant-Powered Families will be at:

MeeT Restaurant
4288 Main Street (between 27th & 28th), Vancouver
10 am, May 16th

Our family loves MeeT! It’s a super fun spot, with a charming, relaxed atmosphere for singles and families alike. The food is a perfect mix of healthy-meets-indulgent! I also happen to love their Lemon Lavender Fizz cocktail… though I doubt I’ll be enjoying that at 10am. (then again, it IS really good.) :)

MeeT Restaurant - book signing for Plant-Powered Families May 16th, 2015 www.plantpoweredfamilies.com

The restaurant opens at 11, so we’ll have time to chat and mingle before the doors open for lunch. I’ll have some samples from the book, plus a few door prizes including free cookbooks and a FAB gift basked from my friends at Hippie Foods (they are including all those goodies on their homepage)! If you think you’ll be at the signing, please leave a comment here! I’d love to meet some of my local plant-powered friends!

NEW! Plant-Powered Families cookbook by Dreena Burton

3) Finally, though Plant-Powered Families doesn’t officially release until May 12th, many of you have already received your preorders. Exciting! Thank you for sending along your cheer and positive feedback by email and on social media. It means the world to me to know you are enjoying this book so much, already. Truly, it does. It was my goal with this book to bring a collection of recipes that would be simple and relatively quick for families to make – but still deliver all the flavor. I included a selection of ‘oldies but goodies’ from my earlier books, made-over with healthier and allergenic modifications, and of course, many new recipes. For me, the heart of the book is beyond the recipes. It’s all the tips and insights I share from my years of vegan parenting. It was a dream for me to create a book to benefit other plant-powered families, and I’m so pleased to see it come to fruition. If you are enjoying the book, it would help immensely if you can share a positive review on amazon. Those reviews really help boost visibility of the book and share what YOU enjoy about the content. Thank you. <3

Now, help me out… what samples from the new book should I make for the signing? 

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 (link through to see ALL).

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

"Weegan onesie! 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.

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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…

 

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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:

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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.

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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