Chow Vegan

Ever heard of a black and blue cookie? Me neither.

Over the Thanksgiving holiday weekend, I got one when I was down south visiting family. It’s from Eclair Bakery, a cute little place in the downtown village of Arroyo Grande (a small Central Coast town about halfway between San Francisco and Los Angeles).

I stopped in to see what they had in way of vegan treats and on that day it was a cupcake (I don’t remember the flavor) or a black and blue cookie. Deciding between the two, the cookie sounded much more interesting than the cupcake. The black part is a chocolate chocolate chip cookie; the blue part is blueberries. Together, it’s a black and blue cookie (I love the name).

I enjoyed every last crumb of it. The edges were a little on the crisp side but soft in the center. I’ve always liked the combo of blueberry and chocolate. It reminds me of my blueberry brownies but in a yummy cookie form.

It’s so nice to know I can pop in for a vegan treat whenever I’m in town visiting. If you ever find yourself cruising up or down the Central Coast, it’s an easy exit off of the 101. And if you give them advance notice, they can whip up other vegan treats too. I can’t wait to be back later this month.

It seems like every year there’s something new out for Thanksgiving, this year I dined on Gardein Savory Stuffed Turk’y. I got it on sale at Whole Foods for $5.99, 2 cutlets in a package. If you like their other stuffed cutlet type of products, you’ll probably like this latest one.

After cooking in the oven for 30 minutes, the bread crumb crust is crisp and flavorful. The cutlet itself has a subtle turkey-like kinda taste and was stuffed with bread crumbs, onions, celery and cranberries. It comes with quite a bit of gravy too, enough for the two cutlets plus extra for whatever else happens to be on the plate.

It’s similar to what Whole Foods had offered in their prepared vegan Thanksgiving dinner a few years ago. Back then, I liked the cutlet but the sides that came with were only so-so. I had wished I could have gotten just the cutlets by themselves, now it appears I can.

Delicious salad dressings without oil or vinegar.

Nuh-uh, you say.

Yeah-huh, I say, after receiving a review copy of the ebook Savory Raw Dressings & Sauces by Andrew Perlot.

I tried the very first recipe, the Mango Nectar Dressing. Since it’s only two ingredients, it’s ridiculously easy and simple. But the taste is so light and refreshing, I didn’t miss the oil or vinegar at all.

As there’s no salt or any other seasonings to hide behind, the ingredients have to be of the very best quality. Fortunately there’s still some great produce to be had at the farmers market. In keeping with the lightness of the dressing, I made a salad of jicama, baby romaine lettuce, cilantro and sliced almonds as a garnish.

The ebook starts out with an introduction of why no oil or vinegar, then moves on to how to make your own healthy dressings. There’s eight low-fat, salt-free recipes to get you started. They require only a minimal of fresh ingredients and a quick blend for a nice healthy dressing.

Disclosure: I received the cookbook free of charge from the publisher to review. The opinions and experience with the cookbook expressed herein are my own. There was no pay to say.

Walking around the farmers market, minding my own business, some guy calls me over for some samples. Sometimes instead of a hasty no-thank-you, I weasel out of trying samples by asking if it’s vegan. Usually it’s not. But sometimes, it’s like hitting a vegan food jackpot – like the bolanis and sauces from East and West Gourmet Afghan Food.

Bolani is a traditional Afghani thin flatbread stuffed with either spinach, potato, lentil or pumpkin and baked. Even though it’s low-fat, low-cal and low-carb, it’s very tasty as well as filling. One serving of the spinach bolani is just 103 calories.

Top with any one or a combination of their many sauces and spreads for a delicious layering of flavors. For the spreads, I got the Lentil Curry and Cilantro Pesto. The curry is not really spicy hot but it’s got plenty of taste. The pesto is also very nice and light as it’s made without any oil.

Available at numerous farmers markets throughout Northern California and a few in Southern California, they’re very generous with their samples. They’ll just keep handing you sample after sample after sample. The only item that isn’t vegan is the Garlic Mint Cheese, but it is vegetarian.

Two bolanis come in each package for $6, the sauces and spreads are also the same price. But if you buy a few items, you’ll get a deal. I got 3 things for $15. Also available at NoCal Whole Foods, Andronico’s and Mollie Stone’s. But if you like to taste before you buy, the farmers market is really the way to go.

Update
While shopping at Whole Foods recently, I see that the bolanis there are $5.79, the spreads were $4.99 and the sweet jalapeño sauce was also $5.79. So it seems to be cheaper at Whole Foods if you just want to buy one or two items.

Banana cream pie, another must-try recipe from the cookbook, Raw for Dessert by Jennifer Cornbleet. It’s the same cookbook that I’ve reviewed before when I made the Chocolate Candy Cups.

Banana cream is the pie of choice for our family gatherings, I was thrilled to find a version that’s 1. healthier than the average pie and 2. it’s simple enough for a baking idiot like me to make (no baking involved).

Instead of the more commonly used tofu in such pies, young coconut meat is called for to achieve that creaminess. I’ve seen young Thai coconuts at Whole Foods and at Asian supermarkets (where it’s a little cheaper). But up until this point, I’ve never gave them a second thought, let alone try to open one up. Fortunately, the cookbook gives excellent directions on how to do it.

After cracking open the coconuts, it’s smooth sailing. The graham crust is just a quick blend, as is the filling, just blend the ingredients together and that’s it. Assemble the pie and then stick it in the fridge to chill. Just before serving, I added a ring of freshly cut bananas to the top.

I’m really starting to love raw desserts. They’re easy enough for me to make, don’t have to be baked and I’m learning about all sorts of new ingredients. Best of all, they taste amazing.

For a chance to win your own copy, click on the Luscious Vegan Desserts button to sign up for Book Publishing Company’s monthly drawings for free books and to receive their newsletter.

Disclosure: I received the cookbook free of charge from the publisher to review. This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

Related Links
Chocolate Candy Cups From Raw For Dessert

Just in time for Halloween, rice krispy treats! I used the recipe from the cookbook, Simple Treats by Ellen Abraham, which I received from the publisher for review.

The brown rice krispy treats are a natural food version of the classic treat, using a concoction of various syrups to replace the usual marshmallows. I also added a topping of raisins and shredded coconut.

It’s been many moons since I’ve last eaten a rice krispy treat, but I thought these were good. They tasted a bit on the healthy side and aren’t super sweet. I haven’t tried making any with vegan marshmallows so I can’t compare the two.

The rest of the cookbook covers everything from muffins and breads to cookies and cakes to cremes, frostings and glazes, all dairy-free and wheat-free (but not gluten-free, as some recipes call for barley flour).

Share a square of rice krispy treats with a little friend today. To facilitate the sharing, I’m giving away a copy of Simple Treats. For a chance in a different giveaway, click on the above Luscious Vegan Desserts button to enter at the publisher’s website, Book Publishing Company.

To enter the giveaway:
Leave a comment in this post with your favorite Halloween treat, homemade or store-bought. Comment must be made by midnight PST on Friday, October 29th; one entry per person. No purchase is necessary to enter or win.

One winner will be randomly selected (using random.org) from the comments received and announced in a new post on Saturday, October 30th. Winner will have 48 hours to respond or a new winner will be randomly chosen. Prize awarded is the cookbook that I received from the publisher (approximate retail value $14.95). I did not drool on it.

Official Rules:
Open only to U.S. residents age 18 and over. Odds of winning depend on the number of entries received. Void where prohibited by law. Any tax is the sole responsibility of the winner. Winner releases Chow Vegan from any liability arising out of participation in this giveaway or the acceptance, use or misuse of the prize.

Disclosure: This post contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

With the holidays right around the corner, I’ve got candy on my brain. Having recently received from the publisher a review copy of Raw for Dessert by Jennifer Cornbleet, I just had to try the Chocolate Candy Cups.

The great thing about making raw candy is there’s no cooking involved, no melting, no fancy candy thermometer necessary. Just a little soaking, blending, then pour into a baking cup. Top with nuts, raisins or fruit. I also tried a couple of pretzels, obviously that’s not raw but it’s such a great combo.

So chocolatey and decadent, I liked the nut ones the best. They remind me of family holidays with white gift boxes of See’s Candies. The chocolates with nuts were always the first ones to go, woe to you if you got to the box late in the game. Who knew they were so easy to just make yourself? Vegan, gluten-free and healthier too.

The cookbook begins with an overview of ingredients, equipment and basics. Recipes range from sorbets and ice cream to cakes, cookies and pies, all with no cooking or baking involved. Perfect for those deficient in dessert baking such as myself.

For a chance to win your own copy, click on the Luscious Vegan Desserts button (it goes to the publisher’s website) to sign up for BookPubCo monthly drawings for free books and to receive their newsletter.

Disclosure: I received the cookbook free of charge directly from the publisher. I was not influenced in any way, my bumbling attempts at making desserts are my own. I was not required to mention the book giveaway signup, but thought some readers may be interested in it.

This post also contains an Amazon link, I get a few coins tossed my way if you click on the link and make a purchase of anything.

Related Links
Mini Raw Mixed Berries Cheesecake
Dreamy Nut Bars

Finally found Tofurky pizzas at my local Whole Foods, I’ve been wanting to try them ever since I’ve heard about them. I picked up all three flavors seeing as they’re currently on sale for $6.49, regular retail price is $7.99 for the 10-inch pizza pie.

First up is the Pepperoni Pizza pictured above. The crust is crispy if eaten right away, less so if I pretend to be a photographer and shoot pictures of everything. Normally, I don’t like whole wheat crust but this one is thin and tasty. Plenty of pepperoni chunks and not overly cheesy.

Next is the Italian Sausage and Fire-Roasted Veggie – I like how it’s not smothered with toppings. Some cheese but again it’s not an overwhelming amount, I thought the mix of sausage to veggies was nicely balanced.

Fortunately, there’s more zucchini than bell peppers and the bell peppers (which I do not like) are small pieces so it’s not overpowering. It reminds me of the meaty-type-of-sausage pizzas but a whole lot less greasy.

The Vegan Cheese is melty just like a regular cheese pizza, definitely a lot more cheese than on the other two flavors. The taste is close to cheese but if you ever had Daiya, you know it has a distinct taste to it.

Out of the three flavors, I like the veggie one the best. Of course, it doesn’t compare to a pizzeria or homemade but it’s still good for frozen pizza. If you’re short on time or lazy like me, how else could you be eating a vegan pizza in 12 minutes?