July Author Round-Up

 

It's hard to believe that July is almost over and August will be here in just a few short days. We've had an eventful month here at Vegan Heritage Press. VHP authors Robin Robertson, Betsy DiJulio and Bryanna Clark Grogan were named in Holistic Nutrition Degree's 101 Leading Sites for Healthy Vegan Living. Our authors have been busy with quite a lot of other things as well. Here's what they've been up to:

Robin Robertson shared her recipe for Peach-Almond Butter Quesadillas from Nut Butter Universe in the July issue of Vegan Culinary Experience. The Marin Independent Journal said "even non-vegans would go nuts over Nut Butter Universe" and shares a few recipes from the book as well.

Practically Raw Desserts author Amber Shea Crawley shared her recipe for Tuxedo Cheesecake Brownies in Vegan Culinary Experience.

The Blooming Platter Cookbook author Betsy DuJulio has had a busy month! Her Vegan Gumbo recipe was featured on Navitas Naturals website and her recipe for Indian Cashew Swiss Chard, Kale or Spinach was featured on One Green Planet. Betsy's recipe for Lemon Verbena Shortbread Sandwich Cookies was also featured on One Green Planet, and it used fellow VHP author Bryanna Clark Grogan's Vegan Lemon Curd recipe as filling. Ms. Fit Magazine featured Betsy's recipe for Zucchini, Onion, and Yellow Squash Gratin in their article “Friday Favorite: Five Favorite Early Summer Veggies" a few weeks ago too.




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Vegan Grilling

Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson

For the longest time, it was believed that the barbecue grill was to be used solely for cooking meat. We vegans know that's not true, and it's time for us to take back the grill! Just about every food in the plant kingdom can be grilled - and they taste great when cooked this way.  We at Vegan Heritage Press have all of your grilling recipe needs taken care of with our vegan cookbooks. Here are some grilled dishes to celebrate the 4th of July with this week:

• Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson
• Grilled Eggplant and Red Pepper Panini from World Vegan Feast by Bryanna Clark Grogan
• Grilled Romaine Hearts with Five-Spice Lime-Roasted Cashews from The Blooming Platter Cookbook by Betsy DiJulio 
• All-American Incrediburgers from American Vegan Kitchen by Tamasin Noyes
• Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Some great sides to serve at your cookout are:

• Red White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan
• Cajun Coleslaw or Arugula Potato Salad from Vegan Fire and Spice by Robin Robertson
• BLT Potato Salad or Homestyle Macaroni Salad from American Vegan Kitchen by Tamasin Noyes
• Crunchy Coleslaw with Creamy Cashew Dressing or Pecan Lovers Potato Salad from Nut Butter Universe by Robin Robertson

Whatever you choose to cook on the 4th, we hope you have a happy and delicious Independence Day!

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June VHP Author Round-Up

Another month is coming to an end, and, as usual, our authors have been busy. Here’s a recap of what they’ve been up to:

The Blooming Platter Cookbook author Betsy DiJulio was featured on Nasoya’s webite for her decadent Vegan Chocolate Nayo Cake. Betsy was also featured on Tofutti’s website for her creamy Vegan Caramelized Double Onion, Fresh Kale and White Bean Dip.

Amber Shea Crawley, author of Practically Raw and Practically Raw Desserts, shared some practical tips on how to stick to a vegetarian or vegan diet while eating out – even if plant-based dishes aren’t on the menu on LifeHacker.com. Amber believes that vegetarians and vegans should never have to relegate themselves to ordering a meager salad when dining out, and we couldn't agree more!

Robin Robertson, author of the recently released Nut Butter Universe, has had a busy  month! In addition to sharing her recipe for tasty Hawaiian Pineapple Tofu with the VegNews Recipe Club, Robin's Sriracha-Spiked Hummus from Nut Butter Universe was featured in Kathy Freston’s Daily Lean, her Szechuan Stir-Fry from Nut Butter Universe was featured on Oakland Veg's Meatout Monday and her recipe for Banh Mi Fajitas was featured on the Nasoya website.

Vegan Heritage Press founder and author of Vegan Unplugged Jon Robertson welcomed Vegan Publishers to world of, well, vegan publishing with a guest post on their blog.

If you’re looking for more pictures of decadent and delicious food, you can now find us on Food Gawker and Finding Vegan.



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VHP Authors Across the World Wide Web

Vegan Heritage Press authors have been busy lately, so you may have seen them around the internet. If you missed them, fret not – here’s a recap of what they’ve been up to.

 Nut Butter Universe author Robin Robertson was recently featured on Yummly.com as a guest blogger. She shared her Linguine with Thai Pesto recipe, which is a fabulous fusion dish made with an Asian-style pesto and Italian pasta.

http://www.yummly.com/blog/2013/05/vegan-linguine-with-thai-pesto

Amber Shea Crawley’s Enlightened Carrot Cake was featured on the China Study’s community website. Amber’s delicious recipe from her book Practically Raw Desserts is gluten-free, oil-free, low-fat, and under 300 calories per serving.

http://www.thechinastudy.com/practically-raw-desserts-author-amber-shea-crawleys-enlightened-carrot-cake/

The Blooming Platter Cookbook author Betsy DiJulio recently did a Cocina Mexicana food feature for VegNews Magazine, and she created so many recipes that there just wasn’t room enough for all of them in the magazine. The rest of Betsy’s mouthwatering Mexican-inspired creations were featured on VegNews Magazine’s website. http://vegnews.com/articles/page.do?pageId=5726&catId=2

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VHP's Betsy DiJulio's Cocina Mexicana in Veg News Magazine

Vegan Heritage Press author Betsy DiJulio wrote the Food Feature section of the newest edition of VegNews Magazine! Betsy's "Cocina Mexicana" feature celebrates Cinco de Mayo in style with everything from tacos, tamales and quesadillas to drinks and dessert.

If you don't already have your copy, run to the nearest newsstand to pick up the May/June issue, where you will find these mouthwatering recipes from Betsy:

• Crispy Potato Tacos with Queso Fresco
• Cheesy Spinach and Black Bean Quesadillas with Cucumber-Mango Salsa
• Swiss Chard and Mushroom Tamales with Red Wine Sauce (Escabeche Sauce)
• Churros with Coconut-Kahlua Chocolate Sauce
• Gimlet Guadelajara

These recipes are only available in the May/June issue of VegNews Magazine, so be sure to pick up your copy!

For more delicious recipes by Betsy, be sure to pick up her Blooming Platter Cookbook. The Blooming Platter Cookbook is celebration of the seasons, and it features a wide range of accessible, elegant recipes for the home cook, ranging from easy homestyle dishes to creative upscale meals you'll be proud to serve to your guests.



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Fresh Strawberry Pancakes

Spring and the warm weather it has brought with it has us thinking about ripe and juicy farm-stand fruit. This recipe from The Blooming Platter Cookbook by Betsy DiJulio is made with fresh strawberries and is perfect for a springtime brunch with friends and family. A few of the ingredients may seem non-traditional, but you'll have to trust us when we say these pancakes are spectacularly delicious. Serve them with fresh mint and Balsamic-Maple syrup to compliment the sweet strawberry flavor.

Ingredients:
Pancakes:

• 1 1/2 cups soy milk

• 1 tablespoon balsamic vinegar 
• 1/2 cup whole-wheat flour

• 1/2 cup self-rising flour

• 4 tablespoons self-rising cornmeal 
• 2 tablespoons granulated sugar 
• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda
  1 cup finely diced fresh strawberries 
• 4 fresh mint leaves, stacked, tightly rolled, and sliced thinly
  2 tablespoons vegan butter or vegetable oil 

Balsamic-Maple Syrup:

• 1/2 cup finely diced fresh strawberries 
• 1/2 cup pure maple syrup

• 1 1/2 to 2 teaspoons balsamic vinegar

• 4 fresh mint leaves, stacked, tightly rolled and thinly sliced

• Freshly ground black pepper

• Optional Garnishes: sprigs of fresh mint and whole fresh strawberries

Preparation:

1. Pancakes: Preheat the oven to 250ºF. In a small bowl, whisk together the soy milk and balsamic vinegar. Set aside to curdle. In a medium mixing bowl, combine both flours, the cornmeal, sugar, baking powder, and baking soda. Mix well, make a well in the center, and pour in the soy milk mixture. Whisk together until well combined. Stir in diced strawberries and set aside. 
2. Melt 1 tablespoon of the vegan butter in a large skillet or griddle over medium-high heat. Using a 1/4 cup measure, ladle the pancake batter onto the hot skillet, making pancakes, two at a time. 
3. Cook 2 minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another 2 minutes on the reverse. Add the remaining 1 tablespoon vegan butter, if needed. If pancakes are cooking too quickly, reduce the heat to medium.  
4. When cooked through, transfer the pancakes to plates or a serving platter, keep warm in the oven and repeat with remaining butter and pancake batter. 
5. Balsamic-Maple Syrup: In a saucepan, combine the strawberries, maple syrup, vinegar, mint leaves, and a few grindings of black pepper. Stir to combine and heat gently over medium heat until hot. Do not boil. Serve the pancakes hot, topped with the syrup, and garnished with mint leaves and a strawberry, if using.   

Serves 4

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.


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Sassy Springtime Rolls

Spring has sprung! Here at Vegan Heritage Press we're all excited about the promise of blooming flowers and farm fresh vegetables. We just love the spring dishes in The Blooming Platter Cookbook by Betsy DiJulio, and these Sassy Springtime Rolls seem like the perfect recipe to start the new season with. These light, refreshing rolls are full of fresh spring vegetables, herbs and tofu, and they pair well with with a wonderful deep red dipping sauce.



Ingredients:
Spring Rolls:

• 1 scallion, halved lengthwise and cut crosswise into quarters
• 1/2 bell pepper, any color, cut into 1/4- inch strips
• 1 carrot, cut into 1/4-inch strips
• 1 small yellow summer squash, cut into 1/4-inch strips
• 3 large radishes, halved lengthwise, then cut crosswise into paper thin slices 
• 2 cups rice wine vinegar
• 1/4 cup natural sugar
• 3 large cloves garlic, halved lengthwise 
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• Sea salt and freshly ground black pepper 
• 14-ounces extra-firm tofu, cut into 1/2 x2-inch strips
• 8 (8-inch) rice paper wrappers
• 16 baby spinach leaves
• Fresh cilantro sprigs or Thai basil leaves

Dipping Sauce:

• Reserved liquid from marinated veggies 
• 1/4 cup vegan fish sauce
  1 teaspoon soy sauce
  2 tablespoons natural sugar
  1/4 cup finely chopped peanuts

Preparation:

1. Spring Rolls: Combine the scallion, bell pepper, carrot, squash, and radish in a medium bowl. In a 2-quart saucepan over medium-high heat, combine the vinegar, sugar, garlic, celery salt, coriander, ginger, salt and pepper and bring to a boil, then pour over the vegetables and toss well. Cool to room temperature. Add the tofu, cover and chill overnight. When ready to use, drain the tofu and vegetables. Reserve the liquid to make the dipping sauce; remove and discard the garlic pieces.
2. Fill a large bowl half full with warm water. Place a kitchen towel beside it and a serving platter on the opposite side. Place one wrapper at a time into the warm water for 30 seconds or until softened. Remove from the water and place near one end of the towel. Fold the other end of the towel over the wrapper to blot excess moisture. Place two spinach leaves, face-down and overlapping, horizontally in the center of the wrapper. Arrange a piece of tofu horizontally in the center of the spinach and cover with 1/8 of the veggies, parallel to the tofu. Top with 1 or 2 cilantro sprigs. Fold the ends of the wrapper toward the filling, then fold the edge nearest you over the veggies and continue rolling. Place the roll on the serving platter, seam side down. Repeat with the remaining ingredients, changing out water if it becomes too cool.
3. Dipping Sauce: Whisk all ingredients except peanuts together. Divide the mixture among individual serving bowls, and top with peanuts. Serve with the spring rolls.

Yield: 8 spring rolls


From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.  


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Macadamia Shortbread Tart With Lemon Mousse And Fresh Berries

Today is Pi Day! Pi Day takes place on March 14 (3/14) is a yearly celebration for the mathematical constant pi or ∏. On March 12th 2009 the US House of Representatives Passed a resolution recognizing March 14th as National Pi Day, and people all over the country will be celebrating today by eating pie and discussing pi.

Here at Vegan Heritage Press we’re celebrating Pi Day the delicious way – with pies and tarts! This Macadamia Shortbread Tart from The Blooming Platter Cookbook by Betsy DiJulio is perfect for both Pi Day and it helps to put us in a springtime frame of mind. The vegetarian version of this refreshing dessert won one of two top monthly prizes for “Lemon Desserts” in the January 2003 Better Homes & Gardens. This vegan version is even better with the addition of glistening red summer raspberries nestled into a citrus cream.


Ingredients:
Shortbread Tart:

• 1/2 cup vegan butter

• 1/2 cup confectioners’ sugar
• 3/4 cup unbleached all-purpose flour

• 2 tablespoons yellow cornmeal (regular or self-rising)
• 2 tablespoons cornstarch
• 6 tablespoons finely chopped toasted macadamias or other nuts, optional

Lemon Mousse:

• 3/4 cup sugar

• 1/4 cup cornstarch
• 1 cup soy milk
• Pinch sea salt

• 1/4 teaspoon vanilla extract

• 1/8 teaspoon almond extract

• 6 ounces extra-firm silken tofu (3/4 cup)
• 1/4 cup fresh lemon juice

• Zest of one large lemon
• Vegan whipped cream
• 1/2 pint of blackberries, blueberries or raspberries

• Optional garnish: sprigs of fresh mint; lemon slices

Preparation:

1. Shortbread Tart: Grease a baking sheet or line it with Silpat. Preheat the oven to 325°F. 
2. In an electric mixer, cream together the butter and sugar. With mixer on low, mix in flour, cornmeal, and cornstarch just until combined. Avoid overbeating. Mix in the nuts, if using, until well distributed. The dough should be very stiff. If it feels soft, gather into a ball, wrap in plastic and refrigerate for 30 minutes. 
3. With floured fingers, press the dough into an 8-inch circle on the prepared baking sheet. Prick the surface all over with a fork. Bake the crust for 18 to 20 minutes or until edges are barely browned. Avoid overbaking, as the shortbread will break rather than slice when you try to cut it. 
4. Remove the pan from the oven to a wire rack and cool the shortbread for 10 minutes. Carefully remove it from the pan and cool completely on the wire rack. Transfer the crust to a serving platter, cover tightly, and set it aside until the mousse is chilled. 
5. Lemon Mousse: In a medium saucepan, whisk together the sugar and cornstarch. Add the soy milk and salt, and whisk until smooth. Place the pan over medium-high heat and cook the mixture, stirring continually, until thick. Reduce the heat if necessary to prevent sticking and scorching. Transfer the mixture to a heatproof bowl, and place it in a larger bowl filled with ice water. Cool the custard, stirring occasionally, for about 30 minutes.
6. Combine the tofu and lemon juice in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Add the custard mixture and continue processing until completely incorporated. Add the zest and pulse to dis- tribute. Transfer the mixture to a bowl and chill, covered, for 1 to 2 hours.
7. To assemble: When the mousse is thoroughly chilled, spread it over the surface of the shortbread, stopping 1/2-inch from the edge. Cover and chill the tart overnight. Just before serving, decorate the top with berries and garnish with the whipped cream and optional sprigs of mint or lemon slices.

Yield: 8 servings

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.


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We Have a Winner!

We have a winner in our Blooming Platter Cookbook giveaway! The winner is Trez, whose favorite sprintime dish is a garden salad or grilled vegetables.

The Blooming Platter Cookbook by Betsy DiJulio book is a celebration of fresh, seasonal produce, and features a wide range of recipes from easy homestyle dishes to creative upscale fare including American favorites and global cuisines. These 175 recipes showcase the taste, beauty, and nutrition of seasonal ingredients. Also includes recipe variations, menu suggestions, season­al icons, and tips. The Blooming Platter Cookbook is available from Amazon, Barnes and Noble and your local independent bookstore. 


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Mango-Coconut Cream Sorbet

As strange as it sounds, today is National Frozen Food Day! Frozen foods originally hit grocery stores shelves in Springfield, Massachusetts in the early 1930s after Clarence Birdseye (yes, that Birdseye) developed a process for freezing foods. In 1984, Congress passed a resolution naming March 6th Frozen Food Day. President Ronald Regan made it official with the statement "I, Ronald Reagan, President of the United States of America, do hereby proclaim March 6, 1984, as Frozen Food Day, and I call upon the American people to observe such day with appropriate ceremonies and activities."

So what is an appropriate activity for frozen food day? We think spending a few minutes in the kitchen making this mouthwatering Mango-Coconut Cream Sorbet from Betsy DiJulio's The Blooming Platter Cookbook might qualify!

Ingredients:

• 1 (15-ounce) can Cream of Coconut

• 2 fresh ripe mangoes, pitted and peeled 
• Juice of 2 fresh limes

Directions:
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.

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.

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The Blooming Platter Cookbook Giveaway

March is here which means spring is just around the corner! Soon the dreary grey of winter will be replaced with color as everything around us starts to bloom. We're looking forward to plates full of farm fresh vegetables and juicy, sun-ripened fruits.  

The Blooming Platter Cookbook by Betsy DiJulio is perfect for spring cooking, as it's full of recipes that celebrate fresh, seasonal produce. This book features a wide range of recipes from easy home-style dishes to creative upscale fare including American favorites and global cuisines. The mouthwatering recipes include:

• Sassy Springtime Rolls
• Black Bean and Roasted Corn Salad
• Macadamia Shortbread Tart with Lemon Mousse and Fresh Berries
• Blueberry and Lemon Verbena Pancakes
• Chocolate-Orange Mousse
•  Zucchini-Stuffed Shells with Blooming Marinara Sauce 

The Blooming Platter Cookbook includes recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, desserts and brunch, all divided by season. Recipe variations and menu suggestions will help you apply your own creativity in the kitchen.

To kick off the spring season, we're giving away a copy of The Blooming Platter Cookbook to one lucky winner. Enter the contest below.  (US residents only please.) The contest ends at midnight EST on March 8th.