Friday, October 21, 2011

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!!

Monday, October 17, 2011

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.

Saturday, October 1, 2011

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.