Wow! The people at Tofutti don’t mess around they are giving you 2 free products in addition to the book! And is that a Tofutti ricotta I see? Hmmm…. [Read more...]
It’s still early in the new year and I think that you, like me, are still working on eating better and adding even more fruit and veggies into your daily routine. Here’s an easy way to get 2 servings of fruit with nothing added. It’s like 2 pieces of fruit only you can keep these in your desk drawer or even in your pocket.
When the people at That’s It asked me to try these I didn’t have high expectations. Most bars that I try – even the ones I consider to be my favorites – let me down when it comes to flavor or texture.
But I have to say I really like these. It’s like a juicier fruit leather, which at the same time makes it not like fruit leather at all because it’s not hard and chewy. The flavor of the non-apple fruit really pops and makes it pretty darn delicious.
Each bar has 1 apple and a serving portion of the “flavor” fruit like cherry, pear, or apricot. Those 2 fruits are the only ingredients in the bar. They also talk about it being Diabetic friendly since they use low glycemic index fruit.
They are 100 calories each and have 3 grams of fiber. Vegan, gluten-free, and kosher all the while giving you vitamins a and c. Not bad for something that feels like a treat.
Enter this giveaway and you may just win your own That’s It Fruit Snack Bars to try!
There are a few rules to this giveaway – the winner must be at least 18 years of age and that the winning address is within the U.S. The winner will receive a variety pack of That’s It bars (12 bars – $21.18 value - http://www.thatsitfruit.com/shopbuy-our-products)
You will get one entry for each task you do as long as you enter a new comment for each one on this blog post. I’ll announce the winner this Friday.
- In a comment tell me your favorite way to sneak in extra fruit or veggies into your day.
- Become a Facebook fan of That’s It
- Follow That’s It on twitter
- Tweet the following:
Win fruit snack bars from @ThatsItFruit and @geekypoet just by leaving a comment here: http://wp.me/pLJaT-Lj #vegan
- Post a link on your blog that links to this post and That’s It Facebook page (leave link in comments)
Since you have already entered the Hearty Vegan giveaway and the Love Your Library giveaway – here’s one more chance to win a cool cookbook to start your new year off right. (If you haven’t entered the others there is still time!)
This book, The Complete Guide to Vegan Food Substitutions, is more than simple substitutions for meat, eggs, dairy, soy, gluten, and sugar though it gives you that too.
Each chapter starts off with a reference table with detailed substitutions. These are perfect for new vegans and a great quick reference for more seasoned ones.
The next thing Joni and Celine do are to dissect a traditional (non-vegan) recipe and show you where to change it to use the substitutions that they gave you. It’s a great way to get ideas to redo old family favorites. Joni and Celine are all about veganized comfort food and their recipes are perfect to serve to people who aren’t quite sure about vegan food. (What is it they think we put in food anyhow?)
The very best part of the book comes after that with their tasty original recipes. I made their Eggs Benedict with Ham for Cheryl. She is not a vegan, though trying to eat less eggs and dairy for her health, so her love of this dish proves that it goes beyond a typical vegan recipe. I didn’t make the ham from scratch since I had some vegan ham to use up in the fridge. But the Hollandaise is the highlight of the dish for me (and Cheryl too).
The other recipe I tried was the BBQ beans. I slow cooker-ized them and they turned out great. I loved the balance of flavors. I opted to use ketchup instead of tomato paste. They give you a choice in the recipe. Next time I would use the tomato paste because I think I would like it better slightly less sweet. The liquid smoke, mustard, molasses, balsamic, and other sauce ingredients meld together for a bold bean dish you really need to try.
The only downside in the book is that the recipes are organized by the kind of substitution they are using. This just means it will take a little longer to find something on the fly. But with Celine’s beautiful photos you really want to go through it a few times just to take it all in anyhow. I sat with my copy and bookmarked about 10 recipes in my first look through.
The variety of the recipes alone makes it worth the money. Breakfast, baked goods, stews, soups, burgers, ribs, vegan cheese, and more can be found in the pages of The Complete Guide to Vegan Food Substitutions. This book is a perfect gift to someone who wants to eat less meat but is afraid they will miss out on all their favorite foods.
To enter the giveaway do one or more of the following. You must leave a separate comment for each one you do to get the extra entry! The winner will be announced January 1.
- leave a comment telling us your best vegan sub tip
- like Joni’s fb page
- like Celine’s fb page
- like Healthy Slow Cooker’s fb page
- follow Joni on twitter
- follow Celine on twitter
- like Vegan Subs on its Amazon page
- tweet the following:
Enter to win a copy of The Complete Guide to Vegan Food Subs from @geekypoet @cakeonme & @JoniMarieNewman http://wp.me/pLJaT-J3
- Link to this giveaway page on your Facebook Account
I want you to know upfront that Lisa Grey’s Scone book is not a slow cooker book, though I have plans on trying to cook one of Lisa’s tasty scones recipes in the slow cooker sooner or later. I’ve linked to several of Pink Kitchen’s slow cooker recipes on my Facebook page when she posts a vegan one. But once I found out her Pink Kitchen Scone book was vegan, soy-free,
and gluten-free I couldn’t help but share it here.
Gluten-free readers – I obviously didn’t check enough sources and got bad info. I’m so sorry for incorrectly stating that barley flour was gluten-free earlier! (Though I think you could sub gluten-free baking mix in any of her scone recipes.)
There are 21 original scone recipes both sweet and savory. She uses a unique combination of barley flour, refined coconut oil, and a specific brand of stevia called Nu Stevia. I wasn’t using any of these ingredients before Lisa sent me a copy of Pink Kitchen’s Scones to review. I have to admit I was skeptical at first, but I was won over by my very first batch.
These scones have a tender crumb, unlike the scones at many coffee shops. The NuStevia sweetens them perfectly – without the usual bitterness that can come by cooking with stevia.
I became a convert of NuStevia pretty quick and you can even send them a self-addressed stamped envelope and they will send you a free sample to try. At my local Whole Foods store they have sample packets that you can try as well.
I tried the apple pie scones and they were easy to make and delicious. Yesterday I made the gingerbread scones and they were awesome. They are the perfect healthy treat to make for the holiday season. Lisa has kindly agreed to share her recipe here, so go ahead and get the ingredients and make a batch yourself!
I’m also giving away a copy of her book this Friday and all you need to do is one or more of the following list. But make sure you leave a separate comment for each one you do – it’s the only way you will get your extra entries.
- Leave a comment letting me know what sweetener you usually cook with.
- Like Pink Kitchen’s Facebook Page
- Follow Pink Kitchen on Twitter
- Tweet this message: Win a copy of the Scone Book by @PinkKitchen – just comment on this post http://wp.me/pLJaT-Ej by @geekypoet
Gingerbread Scones From Pink Kitchen’s Scone Book
soy-free, (Can be made gluten-free if your substitute gluten-free baking mix for the barley flour – as stated in intro text)
Serves 6 to 8
- 2 cups barley flour
- 2 teaspoons baking powder
- 2 packets NuStevia
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 cup refined coconut oil
- 1/2 cup blackstrap molasses
- 1 cup unsweetened chocolate almond milk
(or plain with 1 teaspoon cocoa – this is my substitution not Lisa’s)
- ground pink peppercorns for topping, optional
Mix all dry ingredients in a large bowl. Mix in oil until dough becomes crumbly (begins to form large pieces). Stir in the molasses and all of the milk. If the dough is too dry, add only enough milk until the consistency is thick and sticky. Gently stir dough, only until ingredients are blended.
Place dough into a glass pie plate and shape into a large circle. Pat the top so it is somewhat flat. Lightly sprinkle pink pepper over top (optional). Bake at 350 degrees F for approximately 45 – 60 minutes. Scones should be very firm to the touch. Let scones cool before cutting.
Don’t forget to enter Crofter’s PB&J contest on their Facebook page. You get to build your own PB&J creation. I made a wacky Berry Good Almond Butter Breakfast Panini. I bet you can do better than that! The contest ends Saturday so get your entry in soon.
I posted another quick and easy dinner over at Busy Vegan. Take a look if you want to give your slow cooker a rest. I made Cherry Pomegranate Gardein Beefless Tips Over Cauliflower Mash.