"World Vegan Feast" top 5 cookbooks of 2011

Food columnist Grant Butler of Portland's Oregonian, included Bryanna Clark Grogan's World Vegan Feast in his top-five favorite picks for  2011 cookbooks. Touting World Vegan Feast as "the first [book] in almost a decade from one of the pioneers of ambitious plant-based cooking," Grant described the directions for these ethnic dishes from around the world as
"so instructive you're sure to pick up new tricks and techniques."

"Looking back on 2011," he writes, "it's clear that veganism went mainstream in a big way."

I couldn't agree more. This is a big triumph for vegan and vegetarian coalitions from the environmentalists, to the animal rights groups, to the growing ranks of health-conscious Americans looking to plant-based foods as genuine "health care." 

Click here to read Grant's article.

News from Vegan Heritage Press

Things have been hectic here at the press as we prepare our next new title for an early Spring release.  More on that soon! In the meantime, our Vegan Heritage Press authors have been busy, busy, busy:

American Vegan Kitchen author, Tamasin Noyes, was recently featured on Cookstr along with several sample recipes from American Vegan Kitchen including one of my personal favorites, Country Skillet.

Betsy DiJulio, author of The Blooming Platter Cookbook, is also on Cookstr as are the Kung Pao Broccoli and Tofu and other amazing recipes from her book. Betsy was also recently a guest on It's All About Food with Caryn Hartglass. Listen to her interview here.

On December 14, Bryanna Clark Grogan, author of  World Vegan Feast, will also be a guest on It's All About Food where she will discuss her new book.  We're happy to announce that World Vegan Feast is featured on the Holiday Vegan Gift Guide on Vegan.com.

Reminder: The Holiday Sale is still going on at Vegan Heritage Press. Order direct and save 25% on all VHP titles -- and support a vegan business in the process!

Happy Holidays!

Avoid Winter Woes!

Here it is November 6, and thousands of people are still without power from the snowstorm at the end of last month (see Thursday’s Huff Post Green article for the latest state-by-state tally).

This post is just a reminder of what’s to come.  Winter officially begins in five weeks, and I can’t stress enough the wisdom of having a copy of Vegan Unplugged by your side during a power outage.  The book includes pantry and shopping lists, menus, and 80 of Robin’s excellent recipes that can be prepared in 15 minutes or less. You’ll be glad you have Vegan Unplugged on hand when you’re cooking great meals through the frustrating days of dark and cold from a winter power outage.  The book is a great gift, too!

Order a copy for yourself and someone you know either on Amazon direct from Vegan Heritage Press — we’re having a Special Holiday Sale going on right now for all VHP titles!

Holiday Sale at VHP

I’ ve got some great news! We're having a special 2011 Holiday Sale here at Vegan Heritage Press. Now you can buy all of our VHP cookbooks for 25% off through December 31. 

From hot and spicy recipes to American comfort food and creative seasonal fare to international cuisines, Vegan Heritage Press cookbooks offer something for everyone on your list, and lots for yourself too! Plus, when you buy direct from Vegan Heritage Press you are supporting a vegan business.

This year, give the gift of healthy delicious cooking with cookbooks from Vegan Heritage Press!

 

Vegan Unplugged recipe on GoDairyFree.Org

The recipe for this quick-and-easy Pasta with Pumpkin Sauce and Walnuts from Vegan Unplugged was recently featured on GoDairyFree.Org.  Be sure to check it out--it's incredibly delicious and ideal for fall!

Also, be sure to take advantage of the 2-for-1 special for Vegan Unplugged.  The offer ends November 1!!

2-for-1 Sale! Only Two Weeks Left!

The best way to be prepared and eat well when the power goes out!  Buy 1 copy of  Vegan Unplugged through Vegan Heritage Press at $11.95 ($14.95 value) by November 1, and I'll send you 2 copies -- that's one copy for you and an extra one free for someone you care about. 

There's no excuse for not eating delicious healthy meals during a power outage, when you’re on the road, or just don’t feel like cooking. The 80 recipes in the book were created by Robin Robertson – and they're ready in 15 minutes or less using pantry ingredients.  The book also provides menus, grocery lists, emergency preparation tips, and advice to keep you and your companion animals safe in an emergency.

Spinach Fritters and a BOGO, too.

With Hurricane Ophelia bearing down on Bermuda, this is a good time to remember how important it is to prepare ahead with Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson with recipes by Robin Robertson.  Another big plus is that through November, Vegan Heritage Press is offering a BOGO special (buy one at the already low price, and get a second copy free).  

Here's a quick-and-easy recipe from Vegan Unplugged:


Spinach and White Bean Fritters
With no additives and a rich spinach flavor, a jar of spinach baby food is the secret ingredient to making these tasty protein-rich fritters. Any other kind of cooked spinach can be used in this recipe, of course, including fresh, frozen, rehydrated, or canned. Just be sure the spinach is well drained and squeezed to remove any moisture.

1 (15.5-ounce) can white beans, drained

1 (4-ounce) jar spinach baby food or 1/2 cup firmly-packed cooked fresh or frozen chopped spinach (well drained and squeezed dry)

2 tablespoons lemon juice

1/4 cup ground walnuts

3 tablespoons dried breadcrumbs

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons vegetable oil

In a bowl, mash the white beans. Add the spinach and lemon juice and stir to combine.  Add the walnuts, bread crumbs, flour, baking powder, onion powder, garlic powder, coriander, cumin, salt, and pepper, stirring until well mixed. 

Heat the oil in a nonstick skillet over medium heat.  Drop large spoonfuls of the mixture onto the hot skillet, in batches if needed.  Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown.  Serve hot.

Makes 4 servings

Don’t wait until the power goes out—order your Vegan Unplugged BOGO today.

Vegan in Baltimore

Robin and I spent the weekend in very impressive downtown Baltimore. On Friday, we attended the Natural Products Expo at the convention center.  On Saturday, we gave a cooking demo from our books Vegan Fire & Spice and Vegan Unplugged at the Baltimore Book Festival.  (I publish both of these titles through my company, Vegan Heritage Press.)

At the Natural Products Expo, we cast our hungry eyes up and down the aisles seeking interesting new products for vegans. Seven years ago, we attended this show in Washington, D.C., and this year’s show seemed at least triple in size and scope.

The show featured supplements, products for the home, pet foods and supplies, health and beauty items, and of particular interest to us, vegan foods and products. It was exciting to see so many companies, young and old, putting their resources behind their ideas.  From among many contenders, I chose five to write about.

Mini Pops (air-popped sorghum grain). Think popcorn the size of little peas and that’s popped sorghum (shown in photo above). These certified organic crunchy treats are tasty, with a hint of “subatomic” sea salt, and only 100 calories to a one-ounce bag. They’re made in a nut-free facility. PS. Farming sorghum uses half the water required for farming corn.

Luna and Larry’s Coconut Bliss. If you’ve never tasted Coconut Bliss non-dairy frozen desserts (the top seller in the U.S.), then you should treat yourself as soon as possible. They have over twenty flavors, they’re award-winning, and they aren’t kidding about the bliss. I think you can find these most anywhere now. 

Meditalia Foods. This is a line of jarred vegan spreads and sauces that are sublime. Whether you spread them on crackers or crostini, or toss with pasta, the line includes Basil Pesto, Green Olive, Sundried Tomato, Roasted Eggplant Tapenade, and more. They’re all natural, gluten-free, vegan, and Kosher.  Made in Israel, the company is a member of Peaceworks. Your mission: “Find them and eat them.”

Salazon Chocolate Co. Billing itself as the first salted-chocolate brand, it was easy to see why it’s so popular. The salt gives the organic dark chocolate a college degree, flavor-wise. The products are USDA Organic, Rainforest Alliance Certified, and the company is a member of “1% for The Planet.”  They make chocolate with salt and pepper, coffee, and other tempting ingredients. Do go online and find out where you can buy these delicious bars.

Sophie’s Kitchen. Some vegans eschew faux meats and others love them. If you like them, look for Sophie’s vegan seafood products. They’re 100% vegan, non-allergenic, free of trans fats, and contain no preservatives or artificial anything. They offer Vegan Calamari, Breaded Vegan Shrimp, “Fish” Fillets, and even “squid”  rings. Some of the products are gluten- and soy-free.

By far, the stellar highlight of our trip was the dinner we enjoyed on our way home at Great Sage, the fabulous vegan restaurant in Clarksville, MD. The place was filling up by 6pm, the food was excellent, and the staff knowledgeable and friendly (Hi Courtney and Amy!)  That’s all I’ll say about Great Sage as I know Robin plans to review the compassionate eatery soon on her own blog, VeganPlanet.

 

Butternut Squash Bisque with Cranberry Gremolata

Just in time for cozy autumn cooking, here's a fantastic recipe for Butternut Squash Bisque with Cranberry Gremolata.  It's one of the many seasonal recipes from The Blooming Platter Cookbook by Betsy DiJulio.  

If you're looking for creative new ways to prepare butternut squash and other fall vegetables, this is the book you need.  Betsy has a uniquely creative flair for taking everyday ingredients and turning them into something beautiful and delicious, as well as simple to prepare. The book is getting fantastic reviews on Amazon -- check them out!

And if you don't yet have The Blooming Platter Cookbook, now is a great time to get it as the fall season sets in.  Let Betsy's seasonal recipes energize your cooking and your creativity throughout the year.

Reminder:  The Buy 1 Get 1 Free sale of Vegan Unplugged is still going on at Vegan Heritage Press.  You don't need a power outage to enjoy the easy 15-minute pantry recipes in this book -- they're great for when you don't have time to cook or shop, as well as for camping or if you don't have a full kitchen.  At this price, you can buy one as a stocking stuffer for everyone on your holiday list!

Now here's that fantastic recipe from The Blooming Platter Cookbook:

Butternut Squash Bisque with Cranberry Gremolata

Yield: 4 Servings

The zesty gremolata adds color, flavor, and crunch to this simple and familiar autumn soup. This recipe is from The Blooming Platter Cookbook by Betsy DiJulio (c) 2011.  Published by Vegan Heritage Press.

1 tablespoon olive oil

1/2 cup chopped onion

1 clove garlic

1 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 3 cups)

2 1/2 cups vegetable stock

4 (4-inch) stalks fresh rosemary

2 bay leaves

Sea salt and freshly ground black pepper

Cranberry Gremolata (recipe follows)

Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and sauté until soft and slightly golden, 1 to 2 minutes. Add the squash, stock, rosemary, and bay leaves. Simmer, stirring occasionally, until the squash is tender, about 10 minutes. Remove and discard rosemary stalks and bay leaves.

Transfer the squash mixture to a food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Return the puree to the skillet and heat through, stirring occasionally. Season the bisque to taste with salt and pepper, and serve warm topped with Cranberry Gremolata.

Cranberry Gremolata

Yield: about ½ cup

The gremolata is inspired by the traditional Italian condiment, typically sprinkled on soups and stews and made with lemon zest, parsley, and garlic.

1/4 cup coarsely chopped walnuts or pecans

1/4 cup chopped fresh cranberries

1 teaspoon minced jalapeño

2 teaspoons fresh orange zest

Pinch sea salt

Pinch natural sugar

Combine all the ingredients in a small bowl and mix well.

Versatile Black Bean Burgers

Versatile is the new black.  At least when it comes to the recipe for black bean patties in Vegan Unplugged. That recipe is one of the most popular in the book, and it lends itself to lots of variations. 

The recipe originated during Hurricane Isabel back in 2003.  With no electricity for over a week, we dined royally using only a single-burner butane stove and ingredients from our pantry.  For the patties, Robin mashed together a can of black beans and a can of diced potatoes, along with some dehydrated onion and other seasonings, with breadcrumbs as a binder.  They tasted so good, we now make them whenever we’re pressed for time — not because the power is out.

Over the years, we’ve discovered lots of ways to change this amazingly simple recipe — we usually use quick-cooking oatmeal in place of breadcrumbs for more nutrition, sometimes adding ground walnuts or sunflower seeds to the mix.  I enjoy them as burgers on a toasted roll with lettuce, tomato, pickles, and a swath of ketchup.  They’re also great with salsa, peanut sauce, or barbecue sauce. Most recently, we topped them with sriracha mayo – wow.

Try all 80 of the great pantry recipes in Vegan Unplugged—they’re ready in 15 minutes.  And right now there’s an amazing 2-for-1 sale going on at Vegan Heritage Press — buy one at the already low price and get another one free to give to someone you care about.

Here’s the recipe, with some of the variations included.  They’re soy-free and can be made gluten-free or fat-free as well.

Versatile Black Bean Patties  

Have these incredibly tasty patties your way — with mustard, ketchup, spicy peanut sauce, salsa, barbecue sauce, or my favorite, sriracha mayo. Note: if you want to include ground nuts, substitute them for about half of the oats or breadcrumbs.

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can diced white potatoes, drained

1 tablespoon dehydrated minced onion

1 teaspoon dried parsley (or 1 tablespoon fresh parsley, if you’ve got it)

3/4 cup quick-cooking oats (can be gluten-free) or breadcrumbs, or a combination

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil (or cooking spray)

In a large bowl, mash the beans and potatoes with a potato ricer until well mashed.  [Note: instead of mixing my hand, you can use a food processor.] Add the onion, parsley, breadcrumbs, and salt and pepper, to taste.  Mix until well combined.

Divide the mixture into 6 equal portions and use your hands to shape into patties.

Heat the oil in a large skillet over medium heat or spray the skillet with cooking spray. Cook the bean patties until golden brown on both sides, about 5 minutes per side. Serve hot with your favorite sauce.

Makes 6 patties

Vegan Unplugged Giveaway Winner!

Yes, we have a winner! But first, many thanks to all of you who entered the Giveaway to win 2 copies of Vegan Unplugged. You all had such great ideas for ways to share your second copy.  If I had to choose a winner myself, I'd have to give books to all of you!  That's why I enlisted the help of good old Random.org to pick the winner for me! 

And the winner is: Commenter # 47 -- Glo.  Congratulations, Glo!  Send me an e-mail with your mailing address and I'll get TWO copies of Vegan Unplugged in the mail to you.

While you're here, why not subscribe to this blog so you can keep up with the exciting news, giveaways, and sample recipes from our great cookbooks, including the newest book from Vegan Heritage Press, World Vegan Feast by Bryanna Clark Grogan. And be sure to "Like" Vegan Heritage Press on Facebook, too!

We're still having an amazing BOGO sale on Vegan Unplugged over on the VHP website. When you buy direct, you get two copies for one low sale price (and now you have lots of great ideas on what to do with your second copy!)

California Blackout: Another Reason to Have Vegan Unplugged

Another blackout in California? Vegan Unplugged is your best friend any time the power goes out. We're offering this practical book with delicious recipes in a 2-for-1 BOGO through November.  It's a great deal, and can help you eat well anytime you're without electricity – or anytime at all.

Cookbook Giveaway: Vegan Unplugged

This week, Vegan Heritage Press is sponsoring a giveaway of our power-outage, emergency pantry cookbook: Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson (with recipes by Robin Robertson).  The response has been so good to our 2-for-1 special on this book (ordered through the VHP website), that we’ve decided to spread the wealth—the wealth of preparedness knowledge and 80 excellent, quick-and-easy recipes contained in this book — by giving away 2 copies of the book to 1 lucky winner.

To enter, all you need to do is leave a comment at the end of this post saying who you would give your extra free copy to — someone you think could use either quick and easy recipes like the Curry in a Hurry pictured above (ready in less than 15 minutes using pantry ingredients!) or an emergency preparedness guide (or both!): maybe it’s your aunt who lives in Florida, or a cousin in Vermont, or a friend in college who needs easy (and cheap) pantry recipes. 

To double your chances of winning, post a link to this giveaway on your Facebook and Twitter pages. To triple your chances, simply “Like” Vegan Heritage Press on Facebook. Better hurry — this giveaway ends on Friday at midnight.  The winner will be announced right here on Saturday morning, September 10.

Thanks for participating in this giveaway and double thanks for helping spread the word about Vegan Unplugged! 

Vegan Unplugged Hurricane Season Special!

Hurricane Irene left 3 million people without power. As we used to live in Virginia Beach, we know the misery that can bring.  For that reason, I wanted to make Vegan Unplugged especially affordable through hurricane season.  Until November 1, if you buy 1 copy of  Vegan Unplugged through www.veganheritagepress.com at $11.95 ($14.95 retail value), I'll ship you 2 copies -- that's one copy for you and an extra one for someone you care about.
Now there's no excuse for being stuck with peanut butter and crackers whenever the power goes out.  The 80 recipes in the book were created by someone I know – Robin Robertson – and they're ready in 15 minutes or less using pantry ingredients.  The book also provides menus, grocery lists, emergency preparation tips, and advice to keep your companion animals safe and sound.

Ginger-Walnut Rum Balls

I hope everyone in the path of the hurricane is safe.  Since so many people are without power, I thought I’d post a recipe from Vegan Unplugged to help make like a little sweeter. These little rum balls were a tasty treat that was one of our favorites when we were frequently without power in Virginia Beach.

The best thing about this recipe, in addition to getting to drink the leftover rum, is that no cooking, baking, or refrigeration is needed to make them.  In fact, they’re even better when allowed to sit out at room temperature!  If you’re not a fan of ginger snaps, substitute another type of cookie.  To finely crush the walnuts (and cookies) enclose them in plastic bags and gently roll over them several times with a rolling pin or wine bottle – or use a rubber mallet.  (When you’ve got power, you can use a food processor to make your cookie crumbs and ground walnuts!)

For a non-alcoholic version, use apple juice in place of the rum.

P.S. You don't need a hurricane to make these -- they're great anytime!

Ginger-Walnut Rum Balls

This recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson © 2010.

1 cup finely crushed vegan gingersnap crumbs

1/2 cup plus 1/4 cup confectioners’ sugar

1/4 cup finely crushed walnuts

2 tablespoons dark rum

2 tablespoons maple syrup

In a bowl, combine the cookie crumbs, 1/2 cup of the confectioners’ sugar, the ground nuts, rum, and maple syrup.  Use your hands to mix together thoroughly until the mixture holds together.

Shape the mixture into 1-inch balls.  Roll the balls in the remaining 1/4 cup confectioners’ sugar and arrange on a plate.  Cover with plastic wrap and let sit for several hours or overnight at room temperature to allow the flavors to develop.

Be Prepared—with Vegan Unplugged

Over the next few days, Hurricane Irene will come charging up the East Coast.  After the recent earthquake, she must have thought she’d be welcome here.

Well, she’s not.  But since she has her mind made up, I wanted to remind everyone about a book I wrote (and publish through my company Vegan Heritage Press) that can help anyone through days and weeks without electrical power.

The book is Vegan Unplugged: A Pantry Cuisine Cookbook and Emergency Guide, and it’s become a treasured little book to those who use it, hurricane nor not.  The book offers 80 recipes by someone who works upstairs, Robin Robertson.  These amazingly delicious recipes are all made from unrefrigerated pantry ingredients, mostly using one pan, and in under 15 minutes.  Make Black Bean Chili, Pan-Fired Blueberry Cobbler, Samosadillas, Quick Bean Burritos, Moroccan-Spiced Vegetable Stew, and many more.  (These samosadillas are one of my favorites):

The book also has concise checklists for emergency steps to protect your household and companion animals.  It’s a lot of book in a small package.

Order online from Amazon, B&N.com, or direct from Vegan Heritage Press. It’s a great book to have on hand to get through the long wait for the power to turn back on.  If you can’t get it in time for Irene, you’ll be glad you have it for the next one.

Stay safe, everyone!

Blooming Platter Cookbook - Sold-Out SRO Booksigning

Congratulations are in order for Vegan Heritage Press author, Betsy DiJulio on the success of her recent book-signing for The Blooming Platter Cookbook at the Barnes and Noble in Virginia Beach.  It was a standing-room-only crowd, and the books sold out quickly.  Read all about it here on Betsy's blog.

By the way, if you don't already own a copy of The Blooming Platter Cookbook, now is an ideal time.  As the abundant summer produce will soon blend effortlessly into vegetables and fruits that peak in the fall, the seasonally organized recipes in The Blooming Platter Cookbook, can help you cook your way deliciously through the seasons.  Check out the Look Inside feature on Amazon as well as some great photos from the book that are posted there. 

World Vegan Feast – What They’re Saying...

World Vegan Feast author, Bryanna Clark Grogan is truly an expert on vegan cooking and has 20 years of experience and research to back that up.  But don't take my word for it.  See what some prominent vegan authors and chefs have to say about World Vegan Feast:  

~

 Bryanna Clark Grogan is a master of the art and craft of cooking, and this collection of international recipes is her crowning achievement. The book is rich with helpful tips, generous instructions, and well-researched food facts. With many low-fat recipes and special icons to indicate gluten-free and soy-free recipes, this is an essential book for anyone who wants to eat a healthy plant-based diet and still enjoy the flavors of traditional international dishes.

— Neal Barnard, M.D., president of Physicians Committee for Responsible Medicine and author of 21-Day Weight Loss Kickstart

~

 Bryanna’s highly anticipated eighth cookbook is inspiring, unique, beautifully written, and sure to become a classic. Browsing through these exceptional recipes was so exciting, I felt compelled to start cooking my way around the world. You’ll find fascinating details on ingredient basics, an abundance of helpful sidebars and tips, menus, and much more. Whether you are a pro or a beginner, a vegan, vegetarian, or just thinking about trying something new, you’ll want this book. It’s like having Byranna in your kitchen cooking with you.

— Fran Costigan, author of More Great Good Dairy-Free Desserts Naturally

~

 World Vegan Feast is a culinary trip around the word that will introduce you to exciting dishes you never heard of and offer new twists on old favorites. From Creole Grits and Grillades to Peruvian Caramel-Filled Pastries, you’ll find enticing recipes with clear instructions and tips that will help even novice cooks create gourmet vegan meals.

— Susan Voisin, publisher of FatFreeVegan.com

~

 World Vegan Feast is destined to become a classic, with flavorful, inspired and satisfying meals from around the globe. It’s an extraordinary collection of delicious homestyle recipes, perfect for everyday meals to special occasions. This is the cookbook that you will reach for again and again! 

— Julie Hasson, author of Vegan Diner

VHP now offering retail sales

Vegan Heritage Press is now processing retail sales through its website.  All you need to do is go to the website and click on the Orders page, where you can place your order for books and our first non-book product.  The prices are discounted to help with shipping, and the financial transactions are managed through safe and secure PayPal. You can purchase our books whether or not you have a PayPal account.  We are also able to accept sales for shipment to Canada.  Many thanks to all the fans and supporters of Vegan Heritage Press books!

Where Can You Buy World Vegan Feast?

Vegan Heritage Press is happy to announce that Bryanna Clark Grogan’s new book, World Vegan Feast, is officially in print! It literally rolled off the presses this week.  So, where can you find it?

Since the ink was barely dry just one week ago, it’s little short of a miracle, owing to our alert marketing department, that the book was already available on Amazon.com this Friday.  The actual publication date is September, but there are already four places in the U.S. to buy the book: Amazon.com, Barnes&Noble.com, and books were just shipped to Vegan Essentials and Herbivore. (Both Vegan Essentials and Herbivore ship to Canada.)

Snail-paced distribution channels are why publishers put the pub date out ahead of availability.  As Amazon.ca and Amazon.co.uk’s slow wheels discover that the book is available on U.S. Amazon, they, too, will pick it up in the near future.  I anticipate this within the next two weeks.  For U.K. readers, the book will also be available via TheBookDepository.com in the next few weeks. The book is not yet available at Chapters-Indigo stores, but it is in the works.

Soon, you will also be able to buy books directly from the publisher.  But in the meantime, you can have your local bookstore order the book for you through our distributor: Baker & Taylor Books.  Baker & Taylor has it in their system and are happy to ship anytime. 

World Vegan Feast Arrives on Auspicious Day

Yesterday, we received delivery of our latest title, Bryanna Clark Grogan’s World Vegan Feast: 200  Fabulous Recipes from Over 50 Countries, and the book is gorgeous.  This is Bryanna’s first cookbook since 2002, and has been eagerly anticipated by her fans.

In World Vegan Feast, Bryanna shares her vast knowledge of international vegan cooking with over 200 stellar recipes inspired by cuisines around the world. Developed over many years of travel, study, and research, these global recipes include many exciting dishes that you won’t find anywhere else.

Two hours after the truck left, a cool wind brought a hard shower that only lasted a few minutes.  But in the eastern sky, it created this gorgeous double rainbow. 

 What an auspicious launch for this fine new title!  Speaking of launches, Bryanna will be participating on panel discussions at VidaVeganCon, the conference for vegan bloggers, August 26-28 in Portland, OR, where she’ll also officially launch this fantastic new book.  Congratulations Bryanna!

By the way, the first shipment of books left today for Amazon.com, so order your copy of World Vegan Feast now.

A Quiet Hurricane Season — So Far

Tropical storm Dan marks only the fourth this season, which runs from June to November.  By contrast, in 2005, a record-breaking year, we recorded 27 tropical storms and 15 hurricanes, 7 of them major, including Dennis, Katrina, Emily, Rita, and Wilma.  Although 2011 has had a quiet hurricane season so far, it’s still a good idea to be prepared.

We found out in 2003 how important it was to be prepared while living in Virginia Beach.  The storms came, took out our power, and left us in the humid oven of late summer with very little nonperishable food.  The result of our experience became the book I wrote, Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide. 

The book has concise instructions for how to prepare for a hurricane, but also for any time when the power goes out, including ice storms, snow storms, earthquakes, and thunderstorms.  It’s also a terrific resource for pantry cooking, with excellent recipes by Robin Robertson that can be cooked in 15 minutes or less.

Dan is only number four this year, but a lollapalooza may be just around the corner.  Have a copy of Vegan Unplugged on hand before disaster strikes and keep you and your loved ones prepared.  With its quick, easy recipes, this book can also save the day when you simply don’t feel like cooking!

Vegan Fire and Spice Goes For 8th Printing

I'm pleased to announce that Vegan Heritage Press recently placed an order for the 8th printing of Robin Robertson's Vegan Fire & Spice.  Since it was first published in January 2008, the title remains the premiere guide for spicy international vegan cooking.

Organized by global region, the book provides 200 recipes for dishes as diverse as Red-Hot White Bean Chili, Vindaloo Vegetables, Thai Coconut Soup, Penne Arrabiata, and Satays with Ginger Peanut Sauce.  The regions featured include the U.S., Mexico, the Caribbean, Europe, Africa, the Middle East, India, and China.  The recipes were designed to be as spicy as you want them to be, from mildly spiced to nearly incendiary.

If you don't already have this book, now is a good time to spice up your life (and your vegan cooking repertoire) with a copy of Vegan Fire and Spice.

Blooming Platter — In the “News”!

—VegNews, that is.  The July issue of the VegNewsletter features the recipe for the luscious Mango Coconut Sorbet from The Blooming Platter Cookbook by Betsy DiJulio.  According to VN, this “refreshing, fruity sorbet is the ideal way to cool down on hot summer days. With just three simple ingredients, you'll be whipping up a tropical blend of mango, coconut, and lime in no time for the ultimate warm-weather dessert.” 

Betsy takes The Blooming Platter Cookbook on the road next week for her West Coast book launch at the famed Millennium restaurant in San Francisco.  Stay tuned for photos of what promises to be an amazing event.

In other VHP news… The countdown begins for the long-awaited publication of Bryanna Clark Grogan’s new book, World Vegan Feast.  With the final editing complete, the book is currently at the printer.  Check back soon for your first look at this fantastic new cookbook.

VHP News Round-Up

Blooming Platter Cookbook author, Betsy DiJulio, had a very successful launch party for her cookbook in May at Mayer Fine Art Gallery in Norfolk, Virginia. A West Coast launch  for this seasonal vegan cookbook will unfold in July at San Francisco’s very fine vegan restaurant, Millennium.  It looks like The Blooming Platter Cookbook is blooming all over the country!

In the meantime, Bryanna Clark Grogan’s World Vegan Feast is nearly ready for the printing press for its mid-August debut.  Endorsers for the book include Neal Bernard, M.D., Fran Costigan, Nava Atlas, Julie Hasson, Susan Voisin, and others, and they are excited indeed about Bryanna’s long-awaited new cookbook.

In other news, we’ve just contracted an innovative new title for 2012 from rising culinary star, Amber Shea Ford.  For now, we’re keeping the title under wraps but it’s one we’re all very enthusiastic about.  Visit http://www.veganheritagepress.com/ for details on all the books published by Vegan Heritage Press.

Red Hot Chili Tofu

As a publisher of vegan cookbooks, the only thing I enjoy more than producing great cookbooks is eating great meals from the recipes in them. One of my all-time favorites is the Red Hot Chili Tofu from Vegan Fire and Spice by an acquaintance of mine, Robin Robertson. This recipe is in regular rotation at our house, and with good reason: crispy golden tofu coated with a spicy red sauce — what’s not to like?  In fact we just had it again this week, but forgot to take a new photo, so here’s a pic we already had.

The “red hot” in the recipe title refers to the color as well as the heat, but like most of the recipes in Vegan Fire and Spice, Robin has designed it to be as “spicy as you want it to be.” The basic recipe calls for one teaspoon of chili paste as a starting point, but since we enjoy extra heat, we usually double the chili paste, or add an additional layer of heat, somethimes by adding fresh chiles, other times, a little sriracha.  This recipe makes just enough sauce to coat the tofu, but we like extra sauce, so we usually increase the sauce ingredients.  Here’s the variation we’ve been using lately.  Serve this over rice or quinoa, or toss it with cooked noodles and vegetables for an addictive meal.

Red Hot Chili Tofu 

For best results, use a nonstick skillet to cook the tofu.  This recipe is adapted from Vegan Fire and Spice: 200 Sultry and Savory Global Recipes by Robin Robertson (copyright © 2008), Vegan Heritage Press.

1/3 cup tomato paste

1/4 cup water

3 tablespoons soy sauce

1 1/2 tablespoons sake or dry white wine

1 teaspoon sugar

1/2 cup cornstarch

1/4 teaspoon salt

1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch strips

2 tablespoons cold-pressed canola oil

1/3 cup minced scallions

2 to 3 garlic cloves, minced

1 1/2 teaspoons minced fresh ginger

2 teaspoons hot chili paste (or to taste)

Chopped cilantro, for garnish

In a small bowl, combine the tomato paste, water, soy sauce, sake, and sugar. Mix well and set aside. In a shallow bowl, combine the cornstarch and salt. Dredge the tofu strips in the cornstarch mixture, shaking off any excess.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the tofu in batches and cook until golden brown. Transfer to a platter.

Heat the remaining 1 tablespoon of oil in the same skillet or wok over medium-high heat. Add the scallions, garlic, ginger, and chili paste, and cook, stirring for 15 seconds. Add the reserved tomato paste mixture and stir until well blended. Add the reserved tofu and toss gently to coat with the sauce, cooking until heated through, about 2 minutes. Serve hot, sprinkled with cilantro.

Serves 4

Blooming Platter Launch a Great Success!

The formal launch of The Blooming Platter Cookbook by Betsy DiJulio was a huge success in downtown Norfolk, Virginia on Saturday night (May 21). Hundreds of artists, students, art patrons, and friends gathered to buy their copies of the cookbook and wish Betsy well. Congratulations, Betsy!

We Have a Winner!

Thanks to everyone who entered the latest Vegan Heritage Press cookbook giveaway to win a copy of The Blooming Platter Cookbook by Betsy DiJulio.

It seems that asparagus won the popular vote for favorite seasonal vegetable, although there were lots of other popular choices listed as well.

According to the RandomOrg number generator, the winner of this giveaway is:  #49 - Christina, who likes "kale, massaged and garlicky."  Congratulations, Christina.  Send me an e-mail with your mailing address and I'll get a copy of The Blooming Platter Cookbook out to you right away.

Stay tuned to this blog for more contests, recipes from the VHP cookbooks, and more.  And please tell your friends to "Like" Vegan Heritage Press on Facebook and to subscribe to this blog!

ANOTHER CHANCE TO WIN:  There's another giveaway going on over at VegWeb.com to win a copy of The Blooming Platter Cookbook.  That contest closes tomorrow, so hurry on over to enter!

Blooming Platter Cookbook Giveaway!

It's time for another cookbook giveaway here at Vegan Heritage Press. Spring has sprung and there's no better time to showcase the newest book from VHP. 

The prize is a copy of our latest title, The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Virginia Beach author and artist Betsy DiJulio.  Filled with creative vegan recipes that feature seasonal produce, this book can help you cook through the seasons to make the most of what's fresh, all year ‘round.  I am so very proud of the job our editors and designers have done on this book, and of course, the author herself.

To enter the giveaway, all you need to do is leave a comment at the end of this post and tell me what's your favorite seasonal vegetable and how you like to prepare it. 

For a second chance to win (and to help spread the word about this great new cookbook), link to this post from your blog or FB or Twitter page and leave a second comment.

If you subscribe to this blog and "Like" Vegan Heritage Press on Facebook, let me know, and you’ll qualify for a third chance to win this great new book. (All this is will help us spread the word about the terrific The Blooming Platter Cookbook.)

The contest closes on Sunday night, May 1 at midnight.  The winner will be announced here on Monday, May 2.  Good luck!

Mango-Coconut Cream Sorbet

If you’re looking for a perfect Springtime dessert, try this Mango Coconut Cream Sorbet.  It’s one of many delicious “Spring” recipes in The Blooming Platter Cookbook by Betsy DiJulio, recently published by Vegan Heritage Press.

As light and refreshing as it is decadent and delicious, this sorbet would make a great dessert for Passover or Easter.  With only three ingredients, it’s a cinch to make, too. Here’s the recipe:

Mango-Coconut Cream Sorbet

This recipe is from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes by Betsy DiJulio © 2011, Vegan Heritage Press.

Yield:  about 1 quart

1 (15-ounce) can Cream of Coconut (try Coco Lopez brand “lite”)

2 fresh ripe mangoes, pitted and peeled

Juice of 2 fresh limes

Combine all ingredients in a food processor. Process until completely smooth, scraping down the sides of the bowl as necessary.

Transfer the mixture to a medium bowl. Cover and chill for 3 hours or overnight.

Freeze the mixture in an ice cream maker according to manufacturer’s directions.

In other news: A great recipe from another terrific Vegan Heritage Press cookbook:  "Around the Clock Coffee Cake" from American Vegan Kitchen by Tamasin Noyes is now posted on GoDairyFree.org.

Remember to "Like" Vegan Heritage Press on Facebook for all the latest updates, recipes, author news, and cookbook contests!

The Blooming Platter Cookbook

 

I’m delighted to announce the publication of our latest title: Betsy DiJulio’s The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. It’s the book that helps guide your cooking with creative recipes using fresh ingredients throughout the four seasons of the year.

Just in time for all the great Spring produce, The Blooming Platter Cookbook is rooted in regional American favorites and global cuisines, but the recipes celebrate the essential tastes, textures, and beauty that only fresh vegetables, fruits, and herbs can bring to the table.  You can find the book on Amazon.com and BarnesandNoble.com or you can order it through your local independent bookstore.

The Blooming Platter Cookbook has something for everyone, as the recipes range from simple to decadent and from casual to elegant. Each recipe exalts at least one fresh seasonal ingredient: the crisp tart apples of fall; tender young asparagus of spring; dynamic leafy greens of winter; and the plump juicy berries of summer.

A creative artist, vegan blogger, and freelance writer, Betsy DiJulio wrote “The Veggie Table” column for Norfolk, VA’s Virginian-Pilot newspaper. You can visit Betsy’s blog at TheBloomingPlatter.com.

The book has 8 pages of full-color photographs, food-related quotes, and menus to save time in meal planning. For more information about The Blooming Platter Cookbook, visit Vegan Heritage Press. Click here to read the press release.