Posted by alisa on July 28, 2010 | 85 Comments
Okay, I know what some of you are thinking, who won the last two giveaways? I was on vacation, and unfortunately couldn’t get internet access to wrap up those giveaways (yes, those last couple of posts were scheduled – I confess!). So what I am going to do is announce the winners of all three giveaways next Tuesday, and I will leave them all open for entry until then! So if you missed out on entering the Divvies Cookbook Giveaway or the Vegan Dessert Cookbook Giveaway, you can still enter those and this one through Monday, August 30th.
This week’s giveaway is from one of my favorite publishers, Vegan Heritage Press. One winner will receive a copy of each of the following cookbooks:
American Vegan Kitchen – I call this one “greasy spoon meets the American bistro.” Full of comfort foods and adventurous recipes, this is much more than your basic run-of-the-mill vegan cookbook.
- My Review: I sampled several of the recipes, this review highlights just a few!
- Sample Recipe: They allowed me to reprint one of the recipes I enjoyed, Smokin’ BBQ Portobello Mushroom “Sandwiches” with homemade Q-sauce.
Vegan Fire & Spice – I love that this book focuses on spice in terms of flavor and not just heat. Many of the recipes are actually not “spicy” at all (but don’t worry heat fans, true to name, there are some “fire” recipes!), but every recipe is packed with flavor and the global theme keeps things interesting and unique.
- My Review: I’ve yet to meet a Robin Robertson recipe I didn’t like.
- Sample Recipe: Enjoy this recipe for Close to Callaloo.
Enter to win these cookbooks NOW:
1st Entry – Comment and answer the following: What says ‘comfort food’ to you?
2nd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
For twitter and/or facebook, you can use the following “Enter to win two popular vegan cookbooks @OneFrugalFoodie – http://tinyurl.com/vegan-comfort-cookbooks“
3rd Entry – Sign up to receive One Frugal Foodie posts and/or Go Dairy Free posts via email (see upper right corner of this blog for One Frugal Foodie, click here to get Go Dairy Free updates), and let me know that you did in another comment.
The Summer Book Series Giveaways will go on every week in July & August, so stay tuned!
Posted by alisa on July 27, 2010 | 13 Comments
Today I am doing a guest post on The Whole Gang for a continuation of 30 Days to a Food Revolution. But, I also get to post it here. The idea is that I offer a tip for healthy living (whole foods and from scratch kind of stuff), and a recipe. So here you go …
Recipe: Fresh Maple-Fig Spread (recipe below)
Tip: Treat yourself to a ‘new to you’ food at least once a month, and a healthy ‘splurge’ food at least once a week
I confess, even though I love whole foods and eating seasonally, I can easily get caught in an ordinary repetitive rut … banana smoothies for breakfast; homemade bread and nut butter for a snack; big salad with greens, carrots, and protein for lunch; an orange or apple for a snack; and a protein, grain, veggie dinner that usually contains broccoli, cauliflower, or a similar common veggie.
It wasn’t until I signed up for a CSA that I discovered the fun and excitement of trialing new-to-me foods. Sure, I still love my banana smoothies and an almost-daily heap of my still favorite veggie, broccoli, but throwing a new food in the mix on occasion really perks up my interest in from-scratch meals, and helps me to expand the variety in my diet.
I tried shooting for one new-to-me food per week, but the pressure was a little too much for me when I didn’t have a CSA for guidance. So I have changed up the program to something more manageable. Now I aim to trial one new-to-me food per month, BUT, each week I pick up at least one “splurge” food that is perhaps something that I have trialed before, but don’t indulge in very often. I guess you would call it re-introducing a food to increase the variety and pleasure in my diet. I often combine this concept with seasonality – a box of organic strawberries at their peak, some fresh ears of local corn mid-summer, or a kabocha squash when it makes its rare appearance at my small town grocer.
Keep in mind, the “new” or “reintroduced” food could be fruit, vegetables, whole grains, organic meats, wild seafood, a drink (think herbal or antioxidant tea, kefir, or kombucha), a wholesome baking ingredient, or even or even a fun “superfood” like maca, acai, or mulberries. The sky is the limit!
For some examples, here are a few creations I made with new-to-me and healthy splurge foods:
As it happened, this month the fruit CSA delivered an item that I couldn’t believe I had never tried before, fresh figs. The dried, wrinkly ones have entered my kitchen on several occasions, but this was my first taste of a fresh fig, and it was delicious! I had several, so I opted to make a spread that would replace my morning nut butter for a for a few days, and even used it to jazz up that banana smoothie …
Fresh Maple-Fig Spread
Feel free to add more fresh figs if you want to highlight the fruit even more. If you only have dried figs on hand, rehydrate them in warm water and puree away.
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and Refined Sugar-Free.
- 1/4 Cup Cashews or Almonds
- 1/4 Cup Walnuts
- 6 Medium-Sized Fresh Figs
- 1/2 to 1 Tablespoon Maple Syrup (can sub honey or agave)
- 1/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Salt
Grind the cashews or almonds somewhat into a powder (I use an electric spice/coffee grinder). Add all ingredients to your food processor, and pulse, chop, or blend to your desired consistency. I made mine fairly smooth, but with some walnut chunks. Feel free to adjust the sweetness, salt, and spices as desired.
Yields about 1 cup
Smoothie Option – The figs help to sweeten up smoothies, while the nuts add some creaminess, healthy fat, and protein. Here I simply blended about 1/3 cup of the spread with 1 frozen banana (and an extra dash of cinnamon) for a lightly sweet and tasty breakfast treat. Feel free to sweeten to taste if your fruit isn’t quite ripe and/or add some protein powder for a little more muscle in your beverage …
Bog Events:
Tags: breakfast, cinnamon, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, snack, soy-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on July 23, 2010 | 17 Comments
I was in a baking mood and my husband was in a cookie eating mood, so I whipped out my copy of Vegan Cookies Invade Your Cookie Jar for a little inspiration, and to give the book another go. So far, it has been a little hit and miss … the hits scoring big points, and the misses still tasting okay, but often a bit too sweet and lacking in the performance category.
Fortunately, the Chocolate Fudgey Oatmeal Cookies were a hit with the husband … and I liked them too! I omitted the fruit, and added in more chocolate. Craving perhaps? Anyway, these are the chocolatiest oatmeal cookies I have ever tasted … almost like an oatmeal-spiked brownie.
I made a few adjustments to the recipe including an ingredient swap or two, but stayed true to the concept. Here is my modified version …
Chocolate Explosion Oatmeal Cookies
Recipe adapted from Vegan Cookies Invade Your Cookie Jar. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free.
- 2 Cups Quick Oats (not instant)
- 1-2/3 Cups Whole Wheat Pastry Flour
- 2/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 3/4 Teaspoon Salt
- 1-1/2 Cups Sugar (I have to admit, plain white sugar (organic if you can) is a standout in chocolate cookies and brownies, but if you want a wholesome alternative, feel free to experiment here with evaporated cane juice or granulated palm sugar)
- 2 Tablespoons Ground Flaxseed
- 2/3 Cup Unsweetened Milk Alternative (I used coconut milk beverage)
- 2/3 Cup Olive Oil (extra-light or regular)
- 2 Teaspoons Vanilla Extract
- 1 Cup Chocolate Chips (I used the mini-chips from Enjoy Life Foods)
Preheat your oven to 350ºF.
In a medium-sized bowl, combine the oats, flour, cocoa, baking soda, baking powder, and salt.
In a large mixing bowl, combine the sugar, flax, milk alternative, oil, and vanilla. Stir or mix until smooth.
Add the dry ingredients to the wet, and stir until combined. Stir in the chocolate chips.
Drop the batter by the heaping spoonful (a couple tablespoons) onto your baking sheets (I lined mine with a silpat). Shape and flatten the cookies slightly, they only spread a wee bit.
Cook for 10 minutes, or until the tops are no longer shiny. I prefer them a little soft in the middle, and 10 minutes seemed to be spot on for this.
Yields 12-16 brownie-like pillows
Tags: baking, chocolate, cookies, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, quick & easy, recipe, soy-free, vegan, vegetarian, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on July 21, 2010 | 184 Comments
This week, three winners. That’s right, three of you will win this hot off the presses:
The Divvies Bakery Cookbook: No Nuts. No Eggs. No Dairy. Just Delicious! has just been released (yesterday!), and you can be one of the first to win your very own copy.
I got to preview a copy, and wow, what beautiful book. It is wonderfully written, totally fun and kid-friendly (lots of party ideas), and full color. Love it. I did jump right in and trial a recipe, making the Double Chocolate Zucchini bread into muffins. Alas, I live at 6500 ft, and attempted to make the recipe without adjustments. Bad idea. But, our sunken muffins were actually incredible! We served them up as brownie sundaes and oh my goodness … SO good. I will be trialing that recipe again with some high altitude adjustments, as well as many others in this scrumptious-looking cookbook. These are on the top of my list:
- Cinnamon Buns (one of Benjamin’s (her son’s) top 10)
- Choose-Your-Own-Mix-In Scones
- Benjamin’s Chocolate Chip Cookies
- Carrot Cake with “Cream Cheese” Frosting
- Apple Fritters
If you aren’t familiar with Divvies, they are pretty much a legendary dairy-, egg-, and nut-free bakery that ships cookies, cupcakes, and candy throughout the U.S. The recipe creator and food allergy mom behind Divvies, Lori Sandler, is the author of The Divvies Bakery Cookbook. Her recipes do not disappoint. Want proof? I just might be posting a Divvies recipe on Go Dairy Free this weekend. Stay tuned.
In the mean time, what have you got to lose? Enter to win NOW:
1st Entry – Comment and answer the following: Why do you want this cookbook?
2nd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
For twitter and/or facebook, you can use the following “Enter to win the new Divvies cookbook @OneFrugalFoodie – http://tinyurl.com/divvies-cookbook“
3rd Entry – Sign up to receive One Frugal Foodie posts and/or Go Dairy Free posts via email (see upper right corner of this blog for One Frugal Foodie, click here to get Go Dairy Free updates), and let me know that you did in another comment.
Entries will close on Monday, July 26th, and the winner of both cookbooks will be selected and announced on Tuesday, July 27th.
For those of you who can’t wait, The Divvies Bakery Cookbook is now available on Amazon
The Summer Book Series Giveaways will go on every week in July & August, so stay tuned!
Posted by alisa on July 14, 2010 | 179 Comments
Here we are in week two of the summer reading series and I have two awesome vegan full-color dessert cookbooks to giveaway. Even if you already have one of these gems, they make beautiful full-color gifts for the holidays (is it ever to early to plan ahead?) …
Sweet Utopia: Simply Stunning Vegan Desserts
This full color cookbook from Sharon Valencik won over a foodie friend and avid vegan baker who writes reviews for Go Dairy Free. She was immediately pleased with the beautiful photography and the easy-to-follow recipes, but hooked after sampling some of the near perfect cookie recipes. Of course, this cookbook doesn’t stop with cookies … cakes, pies, muffins, cobblers, bread pudding, and more can all be found within.
- The Look: With a scrumptious photo for every recipe, what’s not to like?
- Sample Recipe: Fudgy Chip Cookies
My Sweet Vegan: passionate about dessert
Though she always throws in some classics (like Black and White Cookies and Pumpkin Pecan Pie) the author, Hannah Kaminsky, is well-known for adding new twists to old favorites (think Baklava Tart and Not Nog Cupcakes), and coming up with completely unique new concepts (how about Green Tea Tiramisu and Pomegranate-Ginger Cupcakes). This author focuses almost exclusively on desserts in all of her culinary adventures, so she definitely knows her sweets.
1st Entry – Comment and answer the following: What is your favorite dessert? Please do feel free to be specific, or even link to a recipe if you wish. You must answer this question to be eligible!
2nd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
For twitter and/or facebook, you can use the following “Enter to win one of the best dairy-free cookbooks @OneFrugalFoodie – http://tinyurl.com/2bp48wg”
3rd Entry – Sign up to receive One Frugal Foodie posts and/or Go Dairy Free posts via email (see upper right corner of this blog for One Frugal Foodie, click here to get Go Dairy Free updates), and let me know that you did in another comment.
Entries will close on Monday, July 19th, and the winner of both cookbooks will be selected and announced on Tuesday, July 20th.
The Summer Book Series Giveaways will go on every week in July & August, so stay tuned!
Posted by alisa on July 13, 2010 | 5 Comments
So the first giveaway in my summer reading series was wrapped up last night, and two winners have been selected. That is right, TWO! So many of you seemed to be wanting a copy of Go Dairy Free (**blushing**), that I am going to send a copy to a second winner personally.
Winner of the Snubbr Giveaway and a copy of Vegan Cupcakes Take Over the World:
Comment #36, Jocelyn – “I would love to win Vegan Cupcakes Take Over the World. I have your book, Alisa and it is awesome. I’m so glad my husband bought it for me especially since I’m moving from a large urban city to a small town very soon.” – Jocelyn, flattering obviously gets you everywhere in the random selection world! Vegan Cupcakes coming out to you from Snubbr.
Bonus Winner of Go Dairy Free: The Guide and Cookbook:
Comment #74, Clover - “They all look good. My top choice is GO DAIRY FREE and second is the cupcake one. My family are huge cupcake fans. Me and my 10 month only son have been dairy free for about 9 months and its hasnt improved yet, It would be nice to branch out my recipes. Thanks.” - Clover, if I had an extra copy of Vegan Cupcakes, I would send it too, but regardless, a free copy of Go Dairy Free is coming your way!
Now for the News …
We finally finished some formatting upgrades on the Kindle version of Go Dairy Free, making it much more kindle-compatible for viewing. Plus, thanks to some changes with Amazon Kindle, I was able to lower the price! It is now just $9.99!!
For PC Users (or non-Kindle junkies), I have decided to match the price with our PDF ebook version. So all ebook versions of Go Dairy Free will now be just $9.99!! The PDF ebook version can be viewed on any computer, and is identical to the paperback book, even in formatting.
Below are links to the book (I think the paperback is just $13.57 on Amazon!)and ebooks. Can you tell I am excited about getting with the digital age?! More book news, recipes, and giveaways (tomorrow in fact!), coming up, so enjoy.
Posted by alisa on July 9, 2010 | 20 Comments
Two days before we had scheduled for a week-long vacation, my CSA delivered with the motherload. Figures. Not that I am complaining, but finding ways to use up bags of fragile greens in two days is no easy feat. And then there were the apricots. 5 lbs of Blenheims and Pattersons quickly nearing their peak of perfection. And then, when we returned, they gave us 5 lbs more!
With dozens (and dozens) of these little gems on hand, I thought they must make their way into my breakfast (and snack, and dessert (see my last post for apricot crumble bars), and …), so of course, a smoothie it was.
Since I was having it for breakfast, I didn’t opt for a super-sweet treat, but feel free to up the sweetener or play around with one of the sub options listed. Also, I see no reason why you couldn’t sub in another stone fruit if you don’t have ripe apricots available. Try peaches, cherries, or even nectarines!
Spiced Apricot-Cashew Smoothie
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Sugar-Free.
- 3 Ripe Apricots
- 1 Small to Medium Frozen, Ripe Banana (see sub options below)
- 1/2 to 3/4 Cup Milk Alternative (I used Silk Almond Original)
- 1/2 Ounce Cashews, Ground in Spice Grinder
- 1 Teaspoon Ground Flaxseed (optional)
- 1/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Ginger
- Pinch Salt
- Sweetener to Taste (see below)
- Ice (optional)
Place the apricots through salt in your blender, give it a few pulses to break things up, and whiz away until smooth (start with just 1/2 cup of the milk alternative and add more if desired once the mixture is smooth). Taste test and blend in sweetener to taste. If a frostier treat is in order, blend in ice to desired consistency.
Sweetener – This really is a matter of taste and depends on how ripe / sweet your fruit is and if your milk alternative is sweet at all. I added 1 teaspoon of honey, because I love honey with stone fruit. You could add your sweetener of choice (perhaps 1 to 3 teaspoons) or for an all-fruit vibe, add a soft pitted date.
Tired of Bananas? – Try subbing the banana with your favorite dairy-free yogurt or two soft pitted dates. Or for a more indulgent shake, stick with just the apricots, double the cashews, add in ice, and extra sweetener to taste.
Go Green – Toss in one or two fistfuls of baby spinach. It changes the color, but not the taste.
Yields 1 summer smoothie
If you like this one, you might also like these recipes:
Bloggie Events:
I submitted this recipe / post to Slightly Indulgent Tuesdays on Simply Sugar & Gluten-Free.
Tags: bananas, breakfast, cinnamon, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, soy-free, sugar-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on July 7, 2010 | 154 Comments
It has been far too long since I have hosted a giveaway with Go Dairy Free, and I don’t know about you, but I am in a total book mood. It must be that beautiful sunshine (here at last!) calling me to relax in the shade with a good cookbook. Yes, I read cookbooks, and I am sure many of you do too!
I will be giving away one or more books / cookbooks each week for all of July and August, and Snubbr.com is here to help me kick off the series. Snubbr is a “personal shopping assistant” that utilizes experts to make recommendations for consumer requests.
Take a look at the “Best Dairy-Free Cookbooks” recommended on Snubbr.com, and let me know which book you would like to win in the comment section of this post. It is that easy!
So again, to enter:
1st Entry – Comment and let me know which cookbook you would like to win from this selection.
2nd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.
For twitter and/or facebook, you can use the following “Enter to win one of the best dairy-free cookbooks @OneFrugalFoodie – http://tinyurl.com/dairy-free-cookbooks”
3rd Entry – Sign up to receive One Frugal Foodie posts via email (see upper right corner of this blog), and let me know that you did in another comment.
Just wanted to give you a few more options for fun this time! You have from now through Monday, July 12th to enter. The winner will be announced on July 13th … and the next surprise giveaway will be announced on the 14th!
Please note that these books were selected by Snubbr.com and their team of experts, with no influence or guidance from myself. I am honored that Go Dairy Free was selected as one of the favorites, but feel free to pick it or one of the other cookbooks as your choice to win. Don’t worry, my feelings won’t be hurt!
Posted by alisa on July 5, 2010 | 13 Comments
My home is still overflowing with apricots from our CSA, so I knew they would make their way into some sort of dish for our “neighborhood” 4th of July BBQ.
Last year we moved into a small group of tall condos that share a very nice common backyard. Since it is a tourist town, we only have a few permanent neighbors, while the rest are vacation homes. But almost everyone is in town for the 4th of July to enjoy the mountain air and the beaches … so it seems they have started an annual barbecue tradition as a way for everyone to meet up … even past owners of the condos! Yep, even those who have moved onto new places showed up to visit old friends and neighbors. We were honored to have been invited.
Perhaps we will receive a repeat invite next year, since these apricot-raspberry crumble bars seemed to go over quite well …
Fruity Crumble Bars
Feel free to use the fruit and/or berries of your choice (peaches, blueberries, cherries, apples, blackberries, etc.). You can vary the sugar in the fruit filling based on the fruit you use and how ripe it is. I only used 3/4 cup for the apricots and raspberries, but the filling came out a bit too tart – I would use a full 1 cup for those next time.
This recipe is Dairy-Free, Nut-Free, and Soy-Free.
- 3 Cups All-Purpose or Whole Wheat Pastry Flour
- 1/2 Cup White Sugar
- 1/2 Cup Firmly Packed Brown Sugar
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Cup Dairy-Free Margarine (I used Earth Balance Soy-Free)
- 2 Tablespoons Orange Juice or Milk Alternative
- 4 Cups Berries and/or Finely Diced Fruit (I used 3 cups diced apricots, very well packed and one 6-ounce pint of raspberries (about 1-1/3 cups))
- 2 Tablespoons Orange Juice or other Citrus Juice
- 1 Teaspoon Orange Zest (optional)
- 3/4 to 1 Cup White Sugar (see notes above)
- 1 Tablespoon Cornstarch
Preheat your oven to 375ºF and grease a 9 x 13-inch baking dish.
In a mixing bowl, or in your food processor, combine the flour, sugars, baking powder and salt.
In a small dish, whip together the egg and vanilla.
Add the margarine and egg mixture to the flour mixture, and cut it in with a fork or pastry blender (this can also be done in a food processor). Thick crumbs should form.
Remove 2 full cups of the crumb mixture (about half) to another bowl and set aside.
Add the juice or milk alternative to the remaining crumbs and combine. It should make a thick dough. Press the dough evenly into your prepared baking dish.
In a medium-sized bowl, combine the fruit, juice, zest (if using), sugar, and cornstarch. Spread the fruit mixture over top of the dough in your baking dish, and sprinkle it all with the reserved crumbles.
Bake for about 45 minutes, or until it is slightly browned on top.
Optional: If you want to ensure the flavor of your fruit filling, go ahead and cook the fruit / berries over medium-low heat, along with the juice and zest, sweetening to taste. Thicken with the cornstarch.
Yields dozens of cakey, crumble-topped bars
Blog Events:
I had (have) a tone of apricots, but I threw in the raspberries just so these bars would qualify for this week’s Blogger Secret Ingredient (BSI) Event!
Posted by alisa on July 1, 2010 | 12 Comments
I’ve never been big on 4th of July picnics … I’m not a fan of traditional potato salad and hot dogs, the corn is often too starchy, and I even disliked watermelon … until a few years ago.
One year our local market had a special, buy $10 of groceries and get a free watermelon. But unlike the jumbo varieties that I recognized from my youth, this was a petite, round, blemish-free, seedless watermelon. The sweet and hydrating flesh was a very deep pink, and it seemed unlike any I had ever tasted. Since then, I have found a new love in this thirst-quenching melon, and thank goodness … since the deals on watermelon around this time of year are simply too good to pass up!
Watermelon season lasts from May to October, but they ripen and gain flavor as the summer progresses. The high water content of watermelon makes it a calorie-conscious treat, as 1 cup of diced watermelon has just 49 calories and no fat. But beyond waist-slimming, watermelon is also an excellent source of antioxidants, including vitamin C, vitamin A, and lycopene (yep, of tomato fame).
To select a winning watermelon, follow these tips from The National Watermelon Promotion Board:
- Skip the thumping and slapping, instead look for a firm, symmetrical watermelon that is free from bruises, cuts or dents.
- Lift it up to make sure it’s heavy for its size.
- Turn it over to find the creamy yellow spot where it sat on the ground and ripened.
Once you’ve picked your watermelon, wash it thoroughly and pat it dry before slicing (this prevents pesticides, germs, etc. from being pushed into the flesh with your knife). To make cutting it easier and safer, first cut the melon in half, then in quarters. Cut the flesh away from the rind, and then cut it into chunks. Place the cut watermelon in a sealed plastic container and refrigerate immediately. Properly stored, your watermelon should last from 4-7 days.
When I have leftover watermelon, I puree it and pour into ice cube trays. The watermelon cubes can be floated in drinks to add a wonderfully cool flavor, or blended into smoothies and frosties for a refreshing treat.
Here are two of my favorite Refreshing Watermelon Recipes:
And here are a few more I found (all dairy-free, vegan, and gluten-free I believe) that sound wonderful:
What are your favorite watermelon recipes? Are there any 4th of July foods that you look forward too?
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