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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Mashed Potatoes with Sautéed Chard and Garlic

Saint Patrick's Day is just a few days away, and people all over will be donning their finest green attire and celebrating with feasts consisting of Irish stew, soda breads, vegan corned "beef" and cabbage. This recipe for Mashed Potatoes with Sautéed Chard and Garlic from Bryanna Clark Grogan's World Vegan Feast is a Mediterranean take on the classic Irish potato and cabbage dish colcannon.

Ingredients:

• 2 pounds yukon gold potatoes, peeled and cut into chunks
• 2 tablespoons olive oil
• 
3/4 pound green swiss chard, tough stems removed and cut into 1/4-inch thick slices 
• 6 cloves garlic, thinly sliced
• 
1/2 cup hot nondairy milk

• 1/2 teaspoon salt
• 
freshly ground black pepper

Preparation:

1. Place a metal colander or steamer insert in large pot or Dutch oven. Add enough water to barely reach the bottom of the colander. Bring the water to a boil over high heat. Transfer the potato chunks to the steamer/colander, cover the pot and reduce the heat to medium-high. Cook the potatoes for 20 to 25 minutes or until the potatoes are soft and the tip of a paring knife inserted into a potato chunk meets no resistance.
2. While the potatoes cook, sauté the garlic and chard in hot olive oil in a large skillet over medium-high heat. Keep stirring, adding a tiny bit of water or broth if necessary, but the chard should exude its own liquid. When all of the liquid has evaporated and the garlic and chard are tender (but still bright green), remove from heat and set aside with a lid over the skillet to keep it warm.
3. Set a potato ricer or food mill over the empty pot. Working in batches, transfer the potatoes to the hopper of the ricer or food mill and press or grind them through the holes, removing any potatoes that stick to the bottom. Press all the potatoes through the ricer or food mill into the pot. If you do not have a ricer or a food mill, transfer the potatoes to the pot, which has been drained of water and mash with a potato masher. 
4. Stir in the salt until well-mixed. Stir in the hot milk and beat the potatoes with a wooden spoon until they are smooth and fluffy. Add the chard and garlic and lots of black pepper. Mix well and taste for salt. Serve immediately.

Serves 6


From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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American Vegan Kitchen or World Vegan Feast Giveaway

February is cold and dreary in most parts of the US, and many of us just want to stay inside with bowls of steaming hot soup or warm and comforting soup. To help you stay warm and cozy, we're having a comfort food cookbook giveway! Chose from either American Vegan Kitchen by Tamasin Noyes or World Vegan Feast by Bryanna Clark Grogan.

American Vegan Kitchen is full of recipes to make vegan versions of favorite comfort food dishes found in diners, delis, and cafes across the US. Spaghetti Pie with Arrabbiata Sauce, Southern Fried Seitan and Beer-Simmered Seitan Stroganoff with Cracked Pepper are just a few of the many warm and hearty dishes in this book.

World Vegan Feast includes authentic dishes from around the world that you won’t find in other vegan cookbooks. Ugandan-Style Peanut Butter Stew, Seitan Wellington and Curried Vegan Meatloaf are some of the comforting recipes you'll find within the pages of this book.


To enter, leave a comment listing which of these two cookbooks you’d like to win.  To increase your chances of winning, in addition to leaving your initial comment, you can do any or all of the following, and leave a separate comment here for each that you do:

1. “Like” Vegan Heritage Press on Facebook: https://www.facebook.com/pages/Vegan-Heritage-Press/120897831319698
2. Follow us on Twitter: http://twitter.com/VeganPress
3. Subscribe to this blog
4. Link to this giveaway on Twitter
5. Link to this giveaway on Facebook
6. Link to this giveaway on your blog

Winners will be chosen at random for each book. Contest ends on Tuesday, February 12th, 2013 at 11:59pm, EST. US residents only please. One winner will be chosen at random for each book.



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Smoky Spicy Hominy Soup

Most of the country is in the middle of a brutal cold snap, with temperatures in some areas well below the freezing point. Weathermen are saying this is the coldest weather of this winter so far. We say stay in and keep warm with this hearty winter soup! This Smoky Spicy Hominy Soup from Bryanna Clark Grogan's World Vegan Feast is a vegan twist on the traditional Mexican posole, and it's "meaty" enough to please even the pickiest of omnivores at your dinner table.

Ingredients:

• 1 tablespoon olive oil

• 12 medium green onions, sliced 1/8-inch thick

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 1/2 teaspoons smoked sweet paprika (pimentón)

• 5 cups chicken-style vegan broth
• 
1 (29-ounce) can (3 1/2 cups) golden or white hominy, rinsed and drained
• 
4 cups reconstituted soy curls (4 ounces or 3 cups dry); or 16 ounces seitan, cut into strips

• 1 cup canned diced tomatoes and juice or sauce
• 1 small chipotle chile in adobo sauce, minced

• 1/2 cup chopped fresh cilantro or flat-leaf parsley
• garnishes (all or a few): tortilla chips; avocado
  cubes tossed in lemon or lime juice; chopped sweet onion; vegan sour cream; shredded savoy cabbage; sliced radishes; chopped cucumbers; toasted pumpkin seeds (pepitas); shredded vegan cheese; chopped red bell pepper; sliced hot chiles; lime wedges

Directions:
Heat the oil in a soup pot over medium-high heat. Add the green onions, garlic, cumin, and smoked paprika. Sauté until the onion are wilted. Add the broth, hominy, Soy Curls or seitan, tomatoes, and chipotle. Bring to a boil, then reduce the heat to medium. Cover and simmer 15 minutes. Stir in the cilantro. Ladle the soup into large bowls and serve hot with the garnishes.


From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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World Vegan Feast's Bryanna Clark Grogan

World Vegan Feast author Bryanna Clark Grogan is keeping extremely busy these days!  She is featured in the current issue of American Vegan magazine.  In addition to a great Q&A interview, there are also two sample recipes from her book, World Vegan Feast, published by Vegan Heritage Press.

On July 1st, Bryanna be participating in the Victoria Vegan Fest where she will teach a class on how to make her amazing homemade “vegan butter.” She will also discuss the perils of palm oil, the production of which typically destroys rainforests and endangers many animal communities, including orangutans.

If you don't own World Vegan Feast yet, it should definitely be put at the top of your wish list.  Bryanna is the consummate cooking teacher -- having this book in your kitchen is like having your own personal cooking instructor with delicious vegan recipes and tips in this book that you won't find anywhere else.  Here are just a few photos of recipes from World Vegan Feast:

Italian Pear Tart

  

Seitan Wellington

Triple-Ginger Cake with Espresso Frosting

VHP Author Develops Vegan Butter without Palm Oil

Bryanna Clark Grogan's Vegan Butter on Vegan.com. Photo by Christina Hoheisel. 

Recently, Vegan Heritage Press author Bryanna Clark Grogan (World Vegan Feast) accepted the challenge to develop a butter alternative that uses no palm-oil

Why was this oil a problem? Sources for palm oil in Indonesia and other localities routinely burn forests, and experts say this displaces and kills the native orangutans, who are threatened with extinction by the practice.

Bryanna, a gifted food technician, solved the problem with an ingenious recipe you can find on Vegan.com. The photo is by talented photographer Christina Hoheisel.

Congratulations to Bryanna for creating this amazing recipes and kudos to Erik at Vegan.com for sharing it with the world.

"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.

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.