eat, drink & be vegan

Who won the chocolate?

2012-02-02T13:42:00.000-08:00

Hey all! The chocolate winners are now posted on my fb page. If you were one of the luckies, please e-mail me, dreenaburton@gmail.com.

AND, we have finalized the new cover for LET THEM EAT VEGAN! When do you get to see it? Very soon - say tomorrow??! Hang tight!

Until then, you may wanna' vote...?
Just remember all those good times we had over some Homestyle Chocolate Chip Cookies...

and, those Frosted Brawnies...

...those were the days. Where's all the wooing gone? **sigh** Link ;)

((More giveaways to come to celebrate the launch of LTEV!))

Valentine's Fair Trade Gifts + Chocolate Giveaway!

2012-02-01T11:29:00.000-08:00

In time for Valentine's Day, Fair Trade USA has posted a Valentine's Day gift guide. Not all of the items in their guide are vegan, but there are a few, and some different options (like the "Helping Haiti" bouquet).

And, the folks at Fair Trade USA are giving away 5 Alter Eco Dark Chocolate Quinoa bars to my readers! To enter, go to my facebook page and comment on the "chocolate giveaway" post. I am encouraging you to join my new fb page as I will be phasing out the other, please know that. As part of my new website launch I am streamlining my social networking with the new site, so get on, skedaddle over and connect with me!

I can still use your votes in the CIRCLE OF MOMS contest. All you have to do is click next to my entry. That's it! No registration needed. And, you can vote once every 24 hours - and use different gadgets to do so (pc, ipad, iphone, etc). Just a "click", couldn't be more simple!!

I've also announced the winner of Celebrate Vegan on my facebook page. Thank you to those of you that have already joined my fb group. You guys make the difference... more thumbs up!

Cookbook Giveaway!

2012-01-31T09:26:00.000-08:00

Giveaway time!

Dynise Balcavage has arranged a giveaway of her cookbook Celebrate Vegan for my readers! To enter, link through to "like" facebook page, and comment on my fb Celebrate Vegan giveaway post (not this blog post).*

This giveaway is JUST in time for Valentine's... and if you're lucky, you can cook from Dynise's Valentine's Day recipes, including: "Easy Framboise Spritzer", "Crostini with Avocado Mousse", "Seitan with Porcini Mushrooms and Saffron", and "Chocolate-Covered Cherries"! How elegant and romantic!

Thank you Dynise, you are a gem! Good luck guys! :)
*One comment per person eligible, and contest is open to US residents (or if you have a US mailing address).
Reminder: Keeners, throw me a vote again for the Circle of Moms contest. If you're super-keen, you can vote every day (once every 24 hours) - no registering needed, just a CLICK! Thank YOU!!!

Book Review: Celebrate Vegan

2012-01-30T09:29:00.000-08:00

Celebrate Vegan is the second cookbook by Dynise Balcavage. Many of you know and love Dynise, from her Urban Vegan blog and first book, The Urban Vegan.

Celebrate Vegan steps into just what the title suggests... party fare! It's not necessarily traditional celebrations either, like Christmas and Thanksgiving. While Dynise offers some recipes for these holidays, there is far more devoted to other less-observed religious and non-religious, international, and culturally-defined reasons to celebrate!

For instance, Dynise serves up menus for St. Patrick's Day, Mother's Day (and Father's!), Cinco De Mayo, Fourth of July, Chinese New Year, Mardi Gras, and Earth Day. Vesak, Purim, and Diwali are also covered. Don't know those holidays? Neither did I!

That's what sets Dynise and her cookbooks apart. She takes you on food journeys. In this book, you can explore different cuisines based on the holidays and feasts in which they are rooted. So, even if you aren't looking for recipes to observe a particular holiday, this book gives you the opportunity to try out new dishes from other cuisines - in pure vegan form! Plus, Dynise injects fun into this book. Ladies, you can start planning your "Girls' Night In"... or "Tailgate Party", if you prefer!

Some of the recipes that immediately caught my eye include "Hot-and-Sour Carrots and Lentils" (New Year's Day), "Chickpeas with Tomatoes, Eggplant, and Kale" (Eid Al-Fitr), "Tanzanian Curried Chickpea-Banana Soup" (Kwanzaa), and "Caponata" (Father's Day).

I decided to try out the Caponata recipe. Hubby and I always loved this caponata pizza at a wood-fired pizza joint years ago, so I suspected this recipe would be a hit for both of us....

And it WAS! For those of you unfamiliar with caponata, it is a Sicilian dish - a pickled, savory salad of sorts consisting of stewed eggplant, onions, peppers, celery, and then the irresistible sweet/sour/pungent blend of vinegar, raisins, capers, and olives.

The recipe was divine. The caponata can be eaten warm or cold, and used for pizzas, sandwiches, to accompany soups with side bread, or even to toss through quinoa. (And, it made a big enough batch that I used it for all of the aforementioned.)

Get yourself a copy of Celebrate Vegan and explore a whole new world of holidays - and cuisines - with Dynise. (And, if you're one of 'the rest of us'. Don't worry, Dynise has observed Festivus.) :)

Reminder: Get your vegan buttocks over and "like" my new facebook page. I have giveaways coming very soon, and will be posting them there. All part of the countdown to LTEV! Stay tuned!

New Website Plans and New Facebook Page!

2012-01-29T15:03:00.000-08:00

I'm doing some vegan housekeeping. Or rather, some planning and restructuring for the launch of Let Them Eat Vegan. It will be on shelves in just over a month, but you can preorder now!

With the release of the book, I will be launching a new website, which will give you more features as a reader... and me, a pretty new homepage! :)

I have also created a new facebook page. Please link through and "like" to stay up to date with my posts and news, as I will be phasing out my current friend page and networking through this new page.

AND, I will be doing a "countdown" to the launch of LTEV, complete with giveaways and contests. But, be sure to connect with my new facebook page to receive updates.

Finally, a reminder to cast your vote my way in the Circle of Moms contest. You do not need to register to vote - just a simple click, takes a second or two. You can vote every day until Feb. 14th... thanks for your support!

Circle of Moms Top 25 Nomination - and saying thank you!

2012-01-27T16:26:00.000-08:00

So I received an e-mail earlier this week that my blog has been nominated for the Top 25 Vegan & Vegetarian Moms with Circle of Moms.

I've been somewhat under a rock with book details and well, being a mom! So, this nomination and site was new information to me.

As a mom of three, vegan cookbook author, and blogger for over six years (wow, I just realized that!) I'd be chuffed to make the final top 25. So, if you enjoy my work, please link through to vote - I think I have 10 votes right now, lol! But, you can vote everyday until February 14th, so I'll ~~nag~~ remind you a few times.

And, on another note, I really want to thank those of you that contribute reviews for my books on amazon. In particular, ed&bv has been receiving wonderful comments lately, and it truly means so much to me. In fact, I've started thanking you on the reviews. I just think it is such a cool thing that someone takes the time to leave a glowing review for my work. When there's a negative review, it hits hard as an author - and, we can focus on that more than the complimentary comments. I've been so touched by the praise you've given ed&bv, that the least I can do is say "thank you" back. Even if that's corny, that's what I'm doing. (Hey, I've admitted I'm corny more than once.)

Alright. I'll be back very soon with a cookbook review... of a gal we know and love. Hint: She's vegan. :)

Interview with New Vegan Age

2012-01-24T10:53:00.000-08:00

For those of you curious to learn more about my cooking (and about me I guess, even though I find that amusing - and my kids would say it's 'awkward'), I just finished an interview with New Vegan Age.

(I'm great with the run-on sentences!)

I was interviewed by Nikki Sabella, and she brought some really different and fun questions for me (ex: How many beans do I have in my pantry?) LOL! Love that!

I really enjoyed your perspective, Nikki, thank you for the interview, and to New Vegan Age for the feature. :)

Recipe Post: Lemon-Kissed Blondie Bites

2012-01-22T14:43:00.000-08:00

At last I get to posting this recipe after my teaser last week (what can I say, Paula Deen threw all of us off)!

These sweets are truly a breeze to make, and are also truly healthy. They have no sugar, and offer a gluten-free option (if certified gluten-free oats are suitable for you). I created these after having visions of these lemon-laced bite-sized blondie-tasting sweets, but far healthier and even easier to make than a blondie square. The cashews deliver the buttery, blondie flavor and the oats help keep the mixture all together, for one easy, lemony-delicious bite!

The beauty of this recipe is its clean and simple ingredients. The lemon really shines through, and combined with vanilla seeds the taste is pure and lovely. Sometimes the simplest things taste best, and this is one of those times.

The recipe is now posted. Please let me know how you like them. I always love to hear from you. And, feel free to share the recipe on fb, twitter, or repost on your own blog. Share a lemon kiss, *smack*!

What is "Eating in Moderation"?

2012-01-18T11:45:00.000-08:00

I've been thinking about discussing this notion of "eating in moderation" for some time.

After watching Paula Deen's interview on the Today Show yesterday, it kicked off my typing. Time to talk, but first watch this video if you haven't already.

Visit msnbc.com for breaking news, world news, and news about the economy

What is 'eating in moderation'? Who defines this? What foods are we talking about? How much is moderate for one person versus another?

This saying has irked me for years. It is overused and lacks any understanding or structure. Indeed, it is completely subjective. Entirely defined by one's personal discretion. Which should be fine because we all have free will and choice. But, it's not fine when we live in a culture saturated with misinformation and deception about food.

When we are pummelled with misleading messages about how to eat, and then marketed food products that take us far from our roots in real food, how can we EVER eat in moderation? Who eats a Big Mac or Krispy Kremes in moderation? Is there such a thing?

I could say that I eat chocolate in moderation, but by someone else's definition they could say I eat too much of it (and perhaps I do). Yet, someone else might say I eat very little relative to their own consumption! And, is there a moderate amount of kale and leafy greens to eat? Because for all the chocolate I eat "in moderation", I probably eat more leafy greens in one day than someone else eats in a week. (Paula, I doubt you're eating dark green leafy salads every day and drinking green smoothies. Somehow I don't think your saturated fat consumption is "moderate".)

And, I'm not picking on Paula. I've actually always enjoyed her cooking persona and spirit, despite probably being her culinary polar opposite. This video just exemplifies how much we use and abuse the term of moderation to excuse really poor food choices. It's an acceptable term used by everyone, health professionals included. So, we can throw it out there and eat just about anything we like.

I don't think there is any 'eating in moderation' in our society. I wish we would banish that saying and look at what we are really consuming. Be responsible for making healthier food decisions. Own up to eating crap, and make that the first step to working to eat less of it.

And, the interesting thing is... the more nutrient-dense plant-based foods you eat, the less junk you want. True enough. Yes, you may still want a rich, sweet, or salty snack. Have it and enjoy it. Because you are otherwise better nourished, I'll wager that you'll want less of it. And, you will probably buy (or make) one that is closer to its food roots than a Twinkie.

I hope that with all the attention this news with Paula Deen is getting, that some lightbulbs go off about our SAD diet. That moderation is more an excuse than a definition. I don't know if Paula will address the real cause of her health crisis and make lifestyle changes. I'd like to see it, but think it's doubtful. Yet, it gives us a chance to evaluate our own way of eating and living, and work towards something better.

Because, what's the point of all this "moderate" eating if it brings us to a place of lack of wellness, general malaise, or worse... disease. There is no "moderate" amount of diabetes, heart disease, or cancer - is there?

Seems to me that all this moderate eating of meat, dairy, and junk is bringing us to a place of moderate health (at best). Well, I want more for myself, and more for my family. I want great health and abundant happiness for my family.

And, while some say diet is only part of the puzzle - I assert it's a mighty big piece of the puzzle, if not the biggest. Bigger than genetics, certainly where heart disease, type-2 diabetes, and even cancer are concerned.

Let plant-powered foods take over! Fill up that big piece of the puzzle with the goodness from a whole-foods vegan diet. Eat with nutritional abundance in mind, not moderation.

Lemon-Kissed Blondie Bites

2012-01-14T16:44:00.000-08:00

No sugar. No fuss. Coming soon to a blog near you. (Must retest, you know for quality control.) ;)

Recipe Post: Apple Swirl Loaf (low-fat)

2012-01-10T14:08:00.000-08:00

Good things come to those who wait. Now you may bake up your own Apple Swirl Loaf!

Low-Fat Apple Swirl Loaf

2012-01-08T15:06:00.000-08:00

Sunday usually involves some sort of baking for me, to get some snacks ready for the beginning of the school week. I feel like I've been making some of the same things over and over (baking rut!), and so wanted to do something different today.

I turned to my first book, The Everyday Vegan, and baked up this Apple Swirl Loaf. It's really quite easy to make, but looks kinda' impressive with the streusel effect.

Let's take a closer look at that cinnamon-apple swirl, shall we...

Pretty, huh? The smell (and taste!) of the cinnamon/apple mixture is divine, I wish you could smell the aroma that I did when taking the photos! This quick bread uses whole-grain flours and just one tablespoon of oil in the entire loaf, so it makes for a low-fat snack.

For those of you that don't have TEV, I will post this recipe in the next couple of days. I'd do so today, but am up to my eyebrows with house chores. You can wait a day or two, right? Wish you could smell it right now though... :)

12 Reasons to NOT Eat Dairy

2012-01-03T13:10:00.000-08:00

It's a new year, and we are hearing about diet resolutions everywhere. Rather than focus on some weight-centered diet or how many pounds you can lose... why not do the one single thing that can have a huge impact on your health - axe the dairy!

I've said it before and I'll say it again. When I got dairy out of my diet, it made the biggest difference in how I felt. At twenty my joints hurt, and my knees in particular were so stiff some days that it hurt to sit and stand. My digestion was sluggish, and my body felt 'slow'. At twenty. Or twenty-three. Whatever, that's pretty darn young to feel slow and uncomfortable. When I read about the health connections of dairy, something really clicked for me. And, when I got it out of my diet, I felt profoundly better. And, for those of you interested in weight loss this time of year, I also shed those 'stubborn' pounds that seemed to hang on despite hours of working out.

So, make the change this year. Here you are, 12 reasons to say buh-bye to dairy in 2012:

12. Harvard says so. I'm being cheeky here, but Harvard's new "Healthy Eating Plate" food guide has pushed dairy off the plate, based on Harvard's assessment that high intake can increase the risk of prostate cancer and possibly ovarian cancer, and also suggesting that foods like collards, bok choy, and baked beans are safer choices than dairy for obtaining calcium.

11. Cancer Prevention. Prostate, breast, and ovarian cancers have been linked to dairy consumption. And, if you've read The China Study, you're aware of the link between casein (the main protein in milk) and cancer. Think about how often children are pushed to eat milk, yogurt, and cheese. Childhood diets rich in dairy products are associated with cancer in adulthood. For more, watch this video from Dr. Colin Campbell.

10. Cheese is addictive. That's why it's so darn hard to stop eating the stuff. But, as you'll learn in Julieanna's brief video (and through this list), it's best to kick the cheese (and dairy) habit.

9. Osteoporosis. Seems counterintuitive. We're supposed to drink milk to protect against osteoporosis, right? So why do the countries that guzzle the most dairy have the highest osteoporosis rates? We now know that it's not just calcium intake, but absorption and loss. When we eat diets high in animal protein (milk included), our bodies become acidic and calcium is drawn from our bones to neutralize that acidic environment - cheese is particularly acidic. Ditch the dairy (and the meat) to help maintain a more alkaline state in your body.

8. Plant-Based Calcium. Speaking of calcium sources and absorption, did you know that kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy? And that's just ONE plant food you can eat. Other plant-foods boosting calcium include: beans, nuts like almonds and seeds like sesame, broccoli, collards, whole-grains, and tofu. (And if you think eating leafy greens is hard, start making green smoothies. It will change your leafy green intake forever!)

7. Heart Disease. All that cheese and milk (and other dairy products) pack a wallop of cholesterol and saturated fat to one's diet. A low-fat plant-based diet has been shown not only to prevent heart disease, but also reverse it. And, before you think low-fat dairy is okay, it has been linked not only to increases in allergies, but also type 1 (childhood-onset) diabetes.

6. Constipation. Milk and cheese have no fiber. (Neither does meat.) Dairy is constipating for children. Our children have never been constipated, yet I have heard parents talk about poo problems over and over. And, grownups, if the kiddos get constipated from dairy, you will too (maybe you are right now). There's no need for laxatives. Eat a plant-based diet (rich in whole foods), and you'll poop easy. There, I said it.

5. It stinks. Okay, there is nothing scientifically or even ethically sound about this argument. But, have you ever just smelled milk? Put aside the fact that you've been drinking it since your wee years. Take a glass and smell it. It has a stink. You can say what you want about non-dairy milks, but if you had been drinking rice milk your whole life and then took up a glass of cow milk, it would be putrid to you. And, that's before it goes sour.

4. Antibiotics and hormones. The mass production of milk requires cows being stressed to unnatural levels. This stress results in mastitis in the cows, which requires antibiotics, which make their way into the milk in our markets. As well, synthetic hormones such as recombinant bovine growth hormone (rBGH) are commonly used in dairy cows to increase the production of milk. Do you want to drink growth hormones and antibiotics? Do you want your children to? You may bypass this one point by choosing organic milk products - but that's just one issue here.

3. Animal cruelty. Dairy production might be the most offensive and heinous of all animal farming. Baby calves are pulled from their mothers at birth. Mother cows will bellow and search after being separated from their young. While female calves are slaughtered or kept alive to produce milk, male calves are taken, chained in tiny stalls and raised for veal. And, since is unprofitable to keep dairy cows alive once their milk production declines, they are usually killed at 5 to 6 years of age (though their normal life span exceeds 20).

2. Lactose Intolerance. I would guess that if any of us were tested, we would be deemed 'lactose intolerant'. It is estimated that about 75 percent of the world's population are 'lactose intolerant', and those that aren't (primarily Caucasians) tolerate milk sugar because of an inherited genetic mutation. That's because the milk is meant for cows, not people...

1. It's COW's milk. Why are we all drinking milk from a cow when we wouldn't drink the milk from our lactating dog or cat... or milk from a horse or pig?! Would you go out into a field and suckle from a cow?! Probably not! Think about that connection. Just think about it.

I could probably add another five or more reasons not to eat dairy. But, more importantly, I can list hundreds of other delicious foods and recipes to eat instead of dairy! Stick with me, check out some recipes, believe in yourself! You can get the dairy out of your diet, and you will feel so much better for it.

10 Vegan Recipes for New Year's Eve

2011-12-30T10:15:00.000-08:00

Are you scrambling to get food together for a New Year's Eve party or potluck?

Here is a countdown (in no particular order) of recipes that are fit for your 2012-welcoming shindig:

10. Rawesome Nut Dip. Serve it a bowl with crackers (raw or otherwise), or tucked into mini bell peppers, endive leaves, or cherry tomatoes. Or, use it as a filling for rolls for finger food (ex: baked mini phyllo rolls).

Rawesome Nut Dip (photo: alive magazine)

9. Cashew Cheese. Another raw, nut-based recipe. But, this cashew cheese is a little thicker, and will be beautiful as a spread for crostini, perhaps topped with sliced roasted figs, or olives, or caramelized onions. Plus, if you transform this dip as a cheese layer or stuffing for baked pasta dishes (think lasagna or stuffed shells).

Cashew Cheese

8. Warm Potato Spinach Salad with Pine Nut Dressing. Most folks love potatoes. And, most folks are tired of the same ol' potato salad. Liven things up with this punchy dish.

Warm Potato Salad with Pine Nut Dressing

7. Moroccan Phyllo Rolls with Balsamic Maple Sauce. Rather than make these entree size, follow the recipe instructions to adapt them for appetizer-sized rolls.

Moroccan Phyllo Rolls with Balsamic Maple Sauce

6. Mini-Burgers. Okay, going to cheat here and give a couple of recipes. Take a favorite burger recipe, and make mini-patties, for sliders, or for dipping. Try Mediterranean Bean Burgers or Spicoli Burgers.

Spicoli Burgers (Photo: healthykitchenblog.blogspot.com

5. Rawroona Rolls. As explained in my post, these are fresh and tasty and can be served in leafy greens, or made into small sandwiches.

Rawroona Rolls

4. Moroccan Bean Stew. If you are having a cozy, homey New Year's Eve and want a soup, this is one of my favorites. It is special and elegant enough to serve to guests, and is also delicious paired with breads with Cashew Cheese. Make the cashew cheese already.

Moroccan Bean Stew

3. Vegveeta Dip. Yummy 911. Mix in a few spoonfuls of salsa, and serve up with tortilla chips. Easy as that. (I even have my editor hooked on Vegveeta!)

Vegveeta Dip (photo: Hannah Kaminsky)

2. Cannellini Bean Sweet Potato Hummus. What's a party without hummus? Skip the traditional version and try this sweet and smoky version.

Smoky Cannellini Bean Sweet Potato Hummus

1. Something Sweet. Most folks are little tired of sugar-laden cookies at this point in the holidays. Why not try Creamy Cashew Dip with fresh fruit.

Creamy Cashew Dip with Cinnamon Tortilla Strips

Or, Frosted B-raw-nies. Both are healthier yet still sweetly special. (Yep, I cheated again.)

Dreena's Frosted B-raw-nies

These are all very 'omni-friendly' recipes. Nothing too 'freaky-vegan' here like tofu or tempeh that might scare the masses. Nope, just really good food made with really good ingredients. Enjoy, and Happy New Year!

I Made It. Thank heavens it's Boxing Day.

2011-12-26T07:55:00.000-08:00

Anyone else feeling this way today - or yesterday? I was. This year all I could think was "I just need to make it until Christmas"!

That sounds negative, I know. It's just that Christmas is a month's worth of organization, planning, preparation, shopping the deals, orchestrating, 'sneaking', sorting, socializing, cooking and more. We didn't even go overboard with gifts in our family. Hubby and I didn't exchange, and the girls received a couple of key things they had their hearts set on, plus their stockings. But it's more than the actual gifts. It's the entire Christmas planning, coordination, and execution! And, let's face it, for most families, the women make Christmas happen. My mom always says: "I don't know why Santa is a man, we all know who pulls off Christmas - the women". Damn straight, mom!

Yet I love the family togetherness, the food that we share, the laughs, and the excitement that the children feel at Christmas. But, last night I had a good cry. I think I was letting go of the stress of these last few months - of listing and showing our house, working on and editing my book - squeeze in Halloween, birthdays, and oh yes... Christmas.

I had a phone message from my girlfriend yesterday that went something like this "I'm SO done. I didn't get to bed until 1am, and then the kids woke up at 4:40. I haven't started cooking yet and my house is a mess. I know you're supposed to feel the joy today, but I'm done." Gosh I love her honesty. I laughed. Not at her, but with her. Because she is mom that will tell it like it is. Christmas is a ton of work, and every year I love the feeling of Boxing Day, when I can sit back and relax a little. (And, I hope you are doing just that today, Tanya.)

Yet with all that work and stress, we did have a beautiful day yesterday with our family in our new home. And, we shared some great times with my sister and her family and it warmed my heart to see our children laughing with heart. To see their joy playing at my sister's yesterday was gold.

Best of all, when I asked our eldest last night what her best part of Christmas has been so far she said "seeing Nanny on Skype". ♥ We talk weekly with my husband's parents on Skype, but this Christmas was the first time she got to reconnect with my mom in Newfoundland.

So, I guess through all the hard work and my sobbing last night, the meaning of Christmas was there for our children. I'm going to hold on to that thought for next year.

Ladies, grab your teas and chocolate and enjoy Boxing Day. We've got, oh a good 10 months or so before it ramps up again. ;)

Vegan Christmas Dinner

2011-12-23T09:34:00.000-08:00

Helloooo! So close to the big day now! Are your kiddos bouncing off the walls? Are you? ;)

I'm not sure how I did it, but I think I'm mostly ready for Christmas. Not entirely, as I have a good bit of food shopping and prepping to do. But, otherwise, not doing too bad. The house is a bit upside-down in places, and we're still missing some things in boxes. But, I don't care! It's okay. I've come to see that our children are so happy and enjoying the simple things of Christmas, like making our Gingerbread Folks, playing with friends in our house, and decorating the tree all on their own... that that's what the holidays are about. Not having the house in tip-top order and decorated in some immaculate fashion as if Martha is coming for dinner. Because she ain't!

More's the pity for her, because our Christmas dinner is not just "a good thing", it's fabulous! And, those of you that have been with me for these last six years of blogging already know my traditional Christmas dinner. I've been making it since hubby and I were first married. I thought "why go to our parents for dinner when I can host and invite them for dinner?". It made sense, because being vegan we wanted to celebrate with a full vegan dinner, and our parents were getting older and making those big dinners is a helluva lot of work, and it's a good feeling to give them a break.

My menu is based on flavors and ingredients that were (somewhat) traditional from my childhood. I say somewhat because there are parts of my Newfoundland food heritage that I didn't care for and don't try to preserve (salt beef, boiled cabbage). But, the elements I loved - like dried savory in a moist breadcrumb based 'dressing' I did love. So, I have reinvented some dishes in more compassionate, healthy - and flavorful ways, plus added my own menu components. Indeed, both my mom and my parents-in-law have said that our vegan dinner is tastier than their traditional turkey dinners (and that they feel better after eating it).

Our parents are both in Newfoundland while we live in BC. It's too bad, because I always enjoyed sharing this big feast with them. But, we do share the meal with my older sister, her husband, and their (now grown) son. So, the tradition continues. Our menu includes:

Phyllo Rolls w/ Rawesome Nut Dip

Main Dish
First off, we don't do Tofurky. I'm not criticizing Tofurky. It's a good alternative for people that want something that resembles that main dish on Christmas. But for us, we became vegan before these alternatives were available. We didn't try to replicate meat in the beginning, and so now we don't look for those meaty replacements. Our main dish uses phyllo pastry (and you can buy whole-wheat and spelt-based versions). Either a layered phyllo casserole (which looks so pretty!) or phyllo rolls. I've played with fillings, originally I used the Spiced Mushroom Phyllo Pie recipe from TEV. More recently, I've made my Rawesome Nut Dip from ed&bv, and tucked that inside the phyllo. It is very easy to prepare, and tastes delicious inside those flaky pastry layers. This year, I'm thinking of making the filling from my Festive Chickpea Tart to layer in the phyllo. Might double the batch to make extra rolls!

"All-Dressed Squash"

"Dressing"
I know there are regional differences whether you call it stuffing or dressing. We called it dressing growing up, and it will always be that for me. But, why stuff a bird-bum when you can stuff a gorgeous, fresh winter squash? Butternut, kabocha, red kuri... take your pick, then stuff it silly! (Plus, you can always make extra stuffing and bake in a covered dish. I double the recipe, because my lot are dressing-hoovers and it becomes the 'main dish' for some!)

Gravy:
For years I made my Mushroom Gravy from TEV. Last year I used my new recipe, Rosemary Gravy, that will be LTEV. It is SO easy. Not that the mushroom gravy is difficult, just requires some chopping. But, it's still delicious, and worth making... until you get the Rosemary Gravy for next year!

Side Vegetables The side veggies might be my favorite! My secret is roasting the root veggies, not boiling. Growing up, our parents boiled the veggies. Just sucked all the flavor out and made them mush. And, you needed plenty of butter and gravy to make them taste like anything! Roasting concentrates the flavors and caramelizes the natural sugars for the best flavors in your root veggies. The pureed roasted rutabega are spectacular, with cinnamon added like my mom used to do. :) And, then we have pureed roasted sweet potatoes, roasted parsnip/fennel/carrots/shallots. And, sometimes I'll do a mashed potatoes for the girls as they love them!

Greens: I either to a fresh mixed greens salad, kept very simple with some thinly sliced red pepper, cucumber, green onions, and pomegranate seeds, and topped with a sprightly dressing (like Lemon Zinger Dressing from Vive), or some sauteed kale or collards. I tend to prefer the mixed greens for this meal, just to add some fresh, non-cooked veggeis to the menu.

Cranberry Sauce
Roasted Pureed Sweet Potatoes

Cranberry Sauce
Can't forget the cranberry sauce. Forget ocean spray, it takes mere minutes to make your own fresh cranberry sauce using the simplest of ingredients. My Traditional Cranberry Sauce is easy and excellent, try it!

Dessert

Egg-Nog Ice Cream Pie
w/ Butter Rum Sauce
photo: gemusings.wordpress.com

Dessert varies every year. Shockingly, I don't make a chocolatey dessert, because my brother-in-law cannot eat chocolate. (Ack!) So, I either make homemade ice creams (Pumpkin Pie; Egg-Nog) and a caramel sauce and whipped cream so we can do parfaits. Or, a pie of sorts - I think I've done Pecan Pie, Orange Spice Cream Pie, (ice cream pies are great because you can make them in advance, and I have ice cream pie/cake recipes in each of my books). But this year, I'm making my Pumpkin Pie Custards (with whipped cream), as per my middle girl's request. If you DO want something chocolatey, I'll recommend Chocolate Pumpkin Pie. Oh yeah.

Missing out with a vegan Christmas dinner? I think not! Get the recipes here. I hope you make some (or all)! and enjoy with your loved ones.

Merry Christmas everybody! xo

Christmas Goodies: Chocolate Bark, Chocolate Truffles, Chocolate Mint Melties, and Coco-Cocoa

2011-12-19T09:16:00.000-08:00

Did someone say chocolate? We've arrived... the season of chocolate. (Not that there's any off-season!)

But, when the holidays come we have all these reasons to bake, create, cook - and eat! Chocolate! Dark chocolate please. Not only does it have those antioxidants, that inherently dark, slightly bitter taste is intoxicating when you adjust from milk chocolate. Interestingly, though I used to love milk chocolate years ago, I wouldn't care for it now. Even very delicious vegan milk chocolates... they're wonderful, but I find them sickly like milk chocolate.

These recipes are not new as such - they are either in my current books or I've posted them before. But, I know that they have been loved by others for gifting (as well as enjoying all your own), so I am sharing them again...

First up, Chocolate Mint Melties from eat, drink & be vegan

Chocolate Mind Melties (foreground) photo credit: alive magazine

These are made with spelt flour, so are wheat-free but not gluten-free. They have a light, minty flavor against the dark cocoa, and are not overly sweet. They are lovely for parties or gifting. And, you can pair up with the Gluten-Be-Gone Homestyle Chocolate Chip cookies (background) if you like!

Next, Sublime Chocolate Bark from Vive le Vegan!

This bark is one of my own Christmas traditions. I make it every year and gift it to family and friends. The combination of roasted almonds, chopped ginger, and dried cranberries is beautiful. Though, there are many other combinations you can try (some are suggested in the recipe). And, with a high-cocoa dark chocolate, the bark is intense but still melt-in-your-mouth delicious. Be sure to use a high-quality bakers chocolate for this exquisite treat.

And, if you want more chocolate confections, here are Unbelievably Rich Chocolate Truffles from ed&bv.

Now, when I said the bark melts in your mouth, well, that is if you don't compare it to these truffles! These remind me slightly of 'icy cups', though not nearly as sweet and far more rich and with a deeper chocolate flavor. But, the coconut milk gives the truffles that melt-y quality. Be sure to refrigerate these, as they are very soft at room temperature.

And for my final chocolate treat, some Hot Coco-Cocoa, also from ed&bv.

photo from gemusings.wordpress.com

This luxurious hot cocoa will warm you from your nose to your toes! It uses a light coconut milk to give it a more velvety texture without being too heavy. Kids will love it, guests will love it.

And, okay, I cannot leave without giving you something festive that isn't chocolatey. So, I have reposted my Gingerbread Folks from my newest book Let Them Eat Vegan - out this Spring guys!

My readers had been asking for a recipe that was (1) wheat-free, and (2) margarine-free. So, here they are... your healthier, but altogether fabulously delicious Gingerbread Folks!

I really hope you enjoy making, sharing, and eating these holiday recipes. Christmas blessings to you. :)

Is it beginning to look a lot like Christmas?

2011-12-13T10:20:00.000-08:00

Not in my house it's not! We are officially moved in, but holy, we have work ahead of us. I just wanted to post to let you all know that I'm doing my best to get back to you before the holidays, but I have some pressing things to get to first...

...not just the wine! Mind you, I am dipping into it, and might be a bit of a boozer after these holidays! Not only are we still moving around boxes, but I am reviewing the *final* page proofs of LTEV. This is my last chance to catch any changes, and I need to finish by the weekend.

And... as I mentioned, we still have to get ready for Christmas. No tree up, no decorations, no nuthin'! The girls are reminding me every day "how many days are left until Christmas", and I am panicking just slightly.

So, please hang tight with me, and if you want some ideas for Christmas recipes for the big day or for gifting, do some searching on my older posts, you are sure to find some ideas. And, I'll try to get back with a post for the holidays soon. Will also show you some pics of my new office (ie the kitchen). :)

And, pleeease tell me some of you are in the same boat. Ok, not living amongst boxes, but surely some of you aren't ready for Christmas, right?! Come on, give a girl a mental break here!

Vegan Egg-Nog, Vegan Lattes, AND Vegan Egg-Nog Ice Cream!

2011-12-05T08:51:00.000-08:00

It's that time of year again... vegan egg-nog is here! Man, I loved egg-nog as a kid, but I never felt very good after drinking it. Now, I still love it, and don't feel yucky after drinking it! Yah! Thanks to some delicious vegan egg-nogs on the market...

The brand I like best (in Canada) is So Nice Noel Nog. Normally, I'm not a big soy milk drinker. Actually, I don't drink a lot of milk myself, but do make 'lattes' with it (more on that soon) - plus I use a lot of non-dairy milk for baking and also cooking. Usually I prefer almond milk, but when the Noel Nog hits the shelf, I'm in.

I should mention that in Canada Vitasoy also has a 'Holly Nog'. For my tastes it's a little sweet, and also has a thinner, less creamy consistency than the So Nice version. My preference is So Nice, but Vitasoy's Holly Nog can stand-in for the the ice cream (we'll get there too!). But, Vitasoy also makes a Peppermint Chocolate milk that is delicious heated for a hot chocolate.

Even more exciting, I hear that So Delicious has recently come out with their coconut milk versions of both the nog and peppermint chocolate milk. I can't wait to try them. Unfortunately, I doubt we'll see them in Canada this year.

Back to the So Nice Noel Nog. Mostly I enjoy it in vegan lattes. No Not this kind of latte. This one's good, but expensive.

So, make your own! I make a tea latte (hmm, lat-tea?!) just about every mid-morning. I love it. Comforting, satisfying, and delicious.

Through most of the cold months I make lattes with almond milk, and use Trader Joe's Organic Ruby Red Chai Rooibos tea bags.

But this time of year I also mix it up with the Stash Decaf Pumpkin Spice Tea.

Here's how you make your latte:

kitty mugs!

Get a big mug. Big. I use these kitty mugs. I've had them since forever and love them.
Add your tea bag of choice (or loose teas if you prefer).
Get your kettle going, just a little boiled water will do.
Add boiled water to your tea, but just a couple of inches, enough to start steeping the tea (not too much so your latte isn't diluted).
Meanwhile, put some almond/soy milk* in a small saucepan on your stove. Use enough to fill your mug/cup, maybe 3/4 - 1 cup, or more... Remember, big mug = big yummy latte.
Heat milk over medium/medium-low. Takes a few minutes, keep your eye on it. It will start to simmer, and then magically come to a frothy boil. Don't let it boil over! Once it's good and frothy, pour into your mug. It won't stay frothy, but will bring more flavor out of your tea, and well, it's creates a mood!
Sweeten to taste (if needed) with a pinch of stevia or liquid sweetener if you like. If using a noel nog combo (see below), you probably won't need any sweetener. If using just unsweetened almond milk, a pinch of stevia tastes great.

*Note: When I make the noel nog lattes, I usually use half-and-half. Half almond milk, half noel nog, that is! The noel nog is very sweet, so I cut it with unsweetened almond milk.

Then I take the Noel Nog to the North Pole! It's now a holiday traditions to make my Egg-Nog Ice Cream.

Egg-Nog Ice Cream (with Coconut Caramel Sauce)

I don't think you can buy a dairy-free egg-nog ice cream. But, even if you can, it probably won't compare to this homemade version. It's one of my recipes from the ice-cream chapter in LTEV. But you can get it now!

Make it hot, make it cool, make it egg-nog special. Just make it dairy- (and egg-) free please...

"...milk has been linked to Type 1 diabetes, prostate cancer, osteoporosis, multiple sclerosis...casein, the main protein in dairy foods, has been shown to...promote cancer and increase blood cholesterol and atheroscleratic plaque"(p. 294, The China Study)

(p.s. This is my last post for a week or so. We are moving house this week, and I'll be up to my noel-nog-filled eyeballs with work. Wish me luck!)

Winner of Vegan Holiday Kitchen!

2011-12-04T10:46:00.000-08:00

Winner is Thomas Bergel, comment #19: "May I take this opportunity to wish you a very merry Christmas and a wonderful new year."

Why, thank you Thomas, back at you! Your holidays will be even merrier with this cookbook in your kitchen! Congratulations, please e-mail me at dreenaburton@gmail.com and we'll get the details sorted.

p.s. I've tried posting the random number generator widget to display the results. If someone can explain why the heck the html pastes into a post with only the range (not displaying the generated number), please clue me in!

Spencer's winner... + VHK giveaway!

2011-12-01T09:37:00.001-08:00

Spencer's Market has chosen a winner, and it is Jeff Loughridge! Congratulations Jeff, enjoy your vegan gift basket.

Now, how about kicking off December with something special? Nava's publisher has offered a copy of Vegan Holiday Kitchen to one of my readers. Comment on this post to enter, one comment per person eligible. Contest is open to residents of Canada and the US.

Reminder: Please subscribe to my posts. I don't like asking for your e-mail address in the comments, so I will be posting the winner in a few days. If you don't get the notification, you might miss claiming the prize. Thanks.

And, if you already have a copy of VHK, just think... now you can have that second copy for your coffee table!

Book Review: Vegan Holiday Kitchen

2011-11-29T09:05:00.000-08:00

A few weeks ago I received a review copy of Vegan Holiday Kitchen by Nava Atlas. I was holding off my review, hoping to get to test a couple of recipes. But, as you may know, we are moving house. So I haven't been doing much experimentation, rather mostly working from the pantry and freezer, using up supplies and relying heavily on our staples. But, I didn't want to wait any longer to review this book, because it is a beauty.

Nava Atlas is a trusted name in the vegan cookery world, and with Vegan Holiday Kitchen she has filled a niche, with recipes for all festive occasions, including Thanksgiving, Hanukkah, Christmas, Easter, and Independence Day. Chapters are defined by occasion, with each broken down into sections which vary based on the occasion. For instance, Christmas includes 'Sweets for Giving and Sharing', 'Holiday Appetizer Buffet', and 'A Pair of Christmas Dinner Menus', while Independence Day and Summer Entertaining is broken down into 'Grilled Dishes', 'Marinades, Relishes, Salsas, and Sauces', 'Cool Dishes for Summer Entertaining', and 'Soups'. Each section is prefaced with tips or guides (ex: grilling tips for summer), and there is also an entire chapter devoted to brunches and potlucks.

And, this book might be the exception to the "don't judge a book by its cover" rule. Go ahead and make assumptions based on its beauty. You can depend on Nava's expertise, and this book is by far one of the most gorgeous cookbooks I have ever seen. Truly, it is a stunner. Let me elaborate:

The book is hard-cover, and the design around the spine and wrapping around the front and back gives the appearance that it has been lovingly gift-wrapped - such a special touch. The cover photo of the stuffed squash immediately brings autumn, Thanksgiving, and the holidays to mind.

Which brings me to the food photos, courtesy of Susan Voisin. Most of you likely follow her blog already, and know how vividly she brings food to our screens. Her contribution to this book is outstanding. The photos are colorful, rich, and enticing.

Which leads me to the colors used throughout the book. The layout is really unique. Each chapter can be easily identified by a highlighting color. For instance, Thanksgiving uses an orange color as the background for each subsection, recipe names, and other accents. Red is used for Christmas, blue for Jewish holidays, purple for Easter, and so on. I tried to scan an example, but it doesn't do it justice. All I can say is that as a reader, it is very useful to quickly eye a section based on color and flip to it. It's something I've wanted myself in a cookbook, but it is rare for a publisher to use more than one accent color because of printing costs. No scrimping here, it is a visual feast!

Layout. The layout of the chapters is clear and clean, and the layout of the recipes follows suit. A fresh page for each recipe, with the ingredients listed in bold on the left, and the directions numbered on the right. Easy to read, easy to follow.

Vegan Holiday Kitchen deserves a place on your cookbook shelf. Or, on your living room table. Maybe buy two copies - one that can get splattered in your kitchen, the other than can create conversation on your coffee table. It is that beautiful a book. In fact, before we started packing, that's exactly where my copy was sitting. And, now that I think about it, for our last showing, I had left the book out in full view on our coffee table. Nava, you might have helped us sell our house. ;)

Vegan Black Friday Specials

2011-11-25T06:54:00.000-08:00

Some goodies if you're in the mood for shopping today!

First, Vegan Cuts has just launched their Vegan Holiday Shopping Guide. You can find a variety of gift suggestions, recipes for a vegan holiday feast, and gift picks from bloggers.

Second, VeganEssentials is offering some deals today and through the weekend. Their Black Friday deal is 15% off any order. Subscribe to their e-mail list to get this deal and the code for ordering (and they offer deals other times, so getting the newsletter is handy).

Finally, and perhaps most exciting pour moi... Blendtec has introduced their new TotalBlender DesignerSeries, and it is available for preorder starting today (ok, more of a new product rather than a 'deal', but still fun! Watch the video in the link and you'll also see their WildSide jar. I have this jar and LOVE it. Works fabulous for large batches of smoothies, and for pulverizing frozen fruit like berries, bananas, and mangoes. I think I may get the new Twister Jar too. It is designed for blending the thickest mixtures in 90 seconds or less (think nut butters, hummus, baby food, dressings, dips). Blendtec states that nut butter in their standard kar takes 4-5 minutes whereas the Twister Jar is only 35-45 seconds. LTEV has quite a few raw dips and dressing recipes, so I'd like to give them a whirl in the Twister.

As for that new DesignerSeries blender, all I can say is purrrrrrr. Santa Baby?

LTEV early bird shopping (and my response as a Canadian blogger)

2011-11-21T12:39:00.000-08:00

Some of you have asked about when Let Them Eat Vegan will be available for preorder. You early bird shoppers can now preorder on amazon! And, hey guys, check out the first - but not final - cover for the book! This is the temporary cover, so you will see it online and elsewhere for some time. While I think this first design is really sharp and attractive, it isn't what I had envisioned for the book, so my publisher is busy reworking cover design ideas. Stay tuned for the final cover!

I'd also like to address a comment from my Spencer's Market giveaway post. I was asked:

"Aren't you located in Canada? I find it a bit dismaying that you are promoting a US-only service - one of the reasons I have followed your blog is because you are Canadian!"

So I'd like to respond to this, respectfully. And, not to raise heck for the person behind the comment, but to show my position. The bulk of my posts are about my recipes, and I hope they inspire you to cook vegan and more healthfully. But, I also look to share some fun through giveaways. I am rarely approached by Canadian companies offering vegan, whole foods, or cooking products. I have reached out to some Canadian producers, and have not heard back from them. It is time consuming to search out companies that might want to partner in a giveaway or feature. And, I have limited time with three young children and juggling my work with motherhood. So, if someone approaches me for a feature that includes a giveaway, I am happy to oblige when it is suitable for my content and readership - as with Spencer's Market. I have featured Canadian companies, like Maplelea, Mum's, and Zimt to name a few. And, in my cookbooks I have even specified Canadian brands (like Manitoba Harvest hemp seeds in Vive le Vegan). However, this is a vegan cooking blog, and as such is not exclusively Canadian. I would love to partner with more Canadian companies, but have had little opportunity. The reality is that the vegan market is larger in the US, and as such I receive more interest in my work and blog from American companies. I never thought I would be criticized for offering a vegan giveaway. I do my best to share recipes, cooking information, and the odd freebie... and think that effort is largely appreciated.

Finally, I was hoping to get together a post for US Thanksgiving. I'm sorry. I don't think I will have time to do so. We are moving house in a couple of weeks, and I have been downright swamped. So, for those of you looking for Thanksgiving ideas, please see my recent Canadian Thanksgiving post. I wish you a Happy Thanksgiving, and hope you find some ideas in that post. You can also search my past Thanksgiving, holiday, and Christmas posts.

Back soon - hopefully!

Spencer's Market (& giveaway!)

2011-11-18T13:20:00.000-08:00

Have you heard of Spencer's Market? It's time you did! Based out of California, Spencer's offers artisanal vegan and gluten-free food products at prices up to 70% off retail!

Spencer's Market is probably best described as a personalized food service. You tell them a little bit about yourself, your food preferences and restrictions. With that, their team scours the country for products that meet your specific interests, and gives you discounts on those specialized products. Spencer's is focused solely on food, working with high-quality food producers for niche (and often under-served) markets like vegan and gluten-free. Spencer's has tapped into a national network of producers so that your favorite items are brought direct to you!

Spencer's also strictly adheres to these principles:

No High Fructose Corn Syrup

No artificial sweeteners

No artificial colors, dyes or flavorings

No Trans Fats or Partially Hydrogenated Oils

No artificial growth hormones, antibiotics, pesticides or herbicides

No nitrates, nitrites, fillers or excessive sodium levels

No GMO products

No kidding, don't you love that?!

As an introductory gesture, Spencer's is offering a gift basket of vegan goodies to one of you, my lucky blogateers! It includes:

A Bag of Terra Chips

Six Primal Vegan Jerky strips (various flavors)

Box of LaraBar minis

Bag of Uncle Eddie's Gluten Free/Vegan Cookies

This is perfect timing as we approach the holiday season! You'll have some ready-made snacks to grab from the pantry when unexpected guests arrive... or better, something for you to nibble on after the guests leave! :)

To enter this contest*, you need to complete two steps:

1. Subscribe to Spencer's Market using this link.

2. Leave a quick comment on this post. Anything'll do - hiya, thanks, score!, ho ho ho!... you get the idea.

A winner will be selected in a week. *Contest open to residents of US only.