Summer Berry Cheesecake Recipe from Nut Butter Universe, plus Review and Giveaway!

Summer Berry CheesecakePage 110, Photo used with permission, courtesy of Vegan Heritage Press. Keep reading for the recipe!

So, Dianne Wenz, from Vegan Heritage Press (aka Veggie Girl and fellow Vegan Temptivist) emailed me and asked me if I’d review Robin Robertson’s Nut Butter Universe. Of course I said YES! I mean, every single recipe in this book features nuts, seeds, or nut butters (or all 3). Robin gives simple instructions on how to make your own nut and seed butters at home. No more paying $10 a jar for Tahini! Plus, I was super excited after seeing Kristy’s review and the Fantasy Brownies (woah…) Basically, I all ready knew this cookbook would be right up my alley.

I’ve tested more than 10 recipes out of the book and each one turned out every bit as delicious as the last. This is definitely MY KIND of cookbook!

Here’s several of the things I made out of Nut Butter Universe:

Nutty Buddypg. 90, one of the top vegan burgers I’ve ever tried, though I may use a flax egg to get it to bind better next round (and there will be a next round).

Too Easypg. 132 OMGosh, this fudge literally comes together in minutes and is ridiculously delicious.

Doggie Treatspg. 133, yup, something for your LUCKY four legged friend too, my friendly tester definitely approved!

Asian Spring RollsPage 32, Photo used with permission, courtesy of Vegan Heritage Press. I made these tasty bad boys, but my family gobbled them up before I could get a photo shoot, they were that good! Thank goodness Vegan Heritage Press had my back on this one and had a photo for me to share with you.

Almond Romescopg. 52, I have a feeling this will be our “go-to” grilling recipe this summer. SO in love with the Almond Romesco Sauce.

Grilled Vegetables…A closer look

Pineapple CoconutThis is honestly the most realistic vegan cheesecake that I’ve ever eaten.  Look at the cheesecake in relation to the size of the fork in front of it! I quartered the recipe and made it baby sized for portion control (4 inch springform!)

Pineapple Coconut CheesecakeTopped with raspberry sauce for color contrast.

I’ve also made (but not photographed) the following:

Orange Decadence Chocolate-Almond Truffles pg. 126 (like a Christmas Present melting in your mouth). Cold Noodle Salad with Spicy Peanut Sauce pg, 42, I’ve made a lot of Peanut Noodle salads, but this one had the perfect balance of flavors and textures. I used rice noodles and made it gluten-free, most if not all recipes in the book can be made gluten-free! Peanut Butter Cups pg. 127 Even better than the real thing…and last but not least, the Crunchy Coleslaw with Creamy Cashew Dressing pg. 46. Yes, it’s simple and amazing.

Now, for that Cheesecake recipe you’ve been waiting for…

Summer Berry Cheesecake

Summer Berry Cheesecake

This light and luscious cheesecake features your favorite berries of summer. The creamy goodness comes from cashews blended into a rich butter and combined with vegan cream cheese. Be sure your berries are well-drained and blotted dry to remove any liquid.

Ingredients:

  • 3/4 cup almonds, soaked overnight, then drained and blotted dry
  • 3/4 cup soft pitted dates
  • 1 cup raw cashews, soaked overnight, then drained and blotted dry
  • 1/2 cup natural sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2  (8-ounce) containers vegan 
cream cheese, at room temperature
  • 1 1/2 cups fresh or thawed frozen 
strawberries, blackberries, or raspberries, well drained and blotted dry
  • 2 tablespoons cornstarch
  • Fresh berries and mint leaves, for garnish

Preparation: 

  • Grease an 8-inch springform pan and set aside. In a food processor, combine the drained soaked almonds and the dates and process until finely ground. Press the mixture into the bottom of the prepared pan. Set aside. Preheat the oven to 350°F.
  1. In a food processor or high-speed blender, combine the soaked and drained cashews, sugar, lemon juice, and vanilla, and process to a paste. Add the cream cheese, berries, and cornstarch, and blend until smooth and very creamy.
  2. Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes.
  3. Remove the cake from the oven and cool at room temperature, then refrigerate at least 4 hours before serving. Carefully remove the sides of the springform pan before slicing. (You may need to run a knife around the edge of the cake to separate it from the pan.) Serve garnished with fresh berries and mint. Cover and refrigerate any leftovers.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

Nut Butter Universe Cover

For a chance to win a copy of this amazing cookbook from Vegan Heritage Press, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only. You must also follow this blog by email or RSS feed to qualify. You have until Friday the 24th of May to enter!  I will notify the winner by email on Monday the 27th. GO!

a Rafflecopter giveaway

 

VVP Edition: Mini Jackfruit and Kimchi BLT Slider Bites

Peppered Maple Jackfruit Bacon

Yeah, I invented a new vegan bacon, especially for the Virtual Vegan Potluck 3.0. It might just be the meatiest and most versatile vegan bacon yet… You’re welcome.

DSC_0015

Since I can’t just serve you bacon, (I mean, I could, but this is supposed to be the appetizer course). I’m sharing my take on some special bite sized BLT’s. For size reference, the plate I’m using in these photos only has a 3 inch diameter.

Collage 2

To assemble these little cuties, you’ll need the following: Mini Caraway, Onion and Rye Pretzel Rolls (recipe follows), Kimchi, store bought or homemade, Peppered Maple Jackfruit Bacon (recipe follows), sliced tiny grape and or sun sugar tomatoes, and Vegan Wasabi Ranch Dressing (1/4 c. vegan ranch dressing + 1 t. wasabi paste, stirred til combined)

Vegan BLT Sliders

Peppered Maple Jackfruit Bacon

  • 1 can young green jackfruit in brine (unsweetened) I bought mine from a local Asian Market
  • 1-2 T. liquid smoke (mine is concentrated, so I only used 1 T.)
  • 1 T. Bragg’s liquid aminos or coconut aminos for those with soy allergies
  • 1 T. extra virgin olive oil or melted unrefined coconut oil
  • 2 T. pure maple syrup
  • 1 t. – 1 T. ground black pepper (depending on how peppery you want your bacon)
  • 1 t. balsamic vinegar
  • 1 t. unsulphered molasses
  • 1/2 t. sea salt (optional)

Method: Rinse and drain the jackfruit. Press lightly onto clean kitchen towels to drain any excess moisture. Slice jackfruit into very thin strips with a filet knife, it’s okay if some of it shreds. Jackfruit is kinda shreddy like that. Press sliced jackfruit on the clean kitchen towels again to remove additional moisture. Place jackfruit slices in a medium bowl. In a small bowl, whisk together all the other ingredients to form the marinade. Pour marinade over the sliced jackfruit and gently toss to coat with your hands. Cover and refrigerate for 30 minutes to let the jackfruit absorb the flavors. Preheat your oven to 425°. Lightly oil a large rimmed baking sheet and arrange the jackfruit slices on it so they don’t overlap. Bake for 25-30 minutes, stirring a time or two and watching to make sure the jackfruit bacon doesn’t burn and that it gets nice and crispy (a fine line). Remove from oven and spread onto paper towels and let cool a bit before use.

Collage

Mini Caraway, Onion and Rye Pretzel Rolls

  • 1 1/2 C. unbleached organic all-purpose flour
  • 1/2 C. dark rye flour
  • 1/2 t. sea salt
  • 1/2 C. warm water
  • 1 T. olive oil
  • 1 1/2 t. active dry yeast
  • 1 T. caraway seeds
  • 1 T. cocoa powder
  • 1 T. vital wheat gluten
  • 1 T. unsulphered molasses
  • 1 T. dried chopped onion or 1 t. onion powder
  • caraway seeds, sesame seeds and flaked sea salt for sprinkling on the rolls

Method: in a medium bowl, whisk together the dry ingredients (including yeast). Add the wet ingredients and stir with a wooden spoon til combined. If mixture seems to dry, add warm water, a tablespoon at a time. knead dough for 10 minutes. Place in a lightly oiled bowl, cover and Let rise for 30 minutes or until doubled. Punch dough down, divide into 32 mini pretzel roll bites or 16 slider sized rolls. Lightly press each piece of dough down with your fingertips. Arrange rolls on a baking sheet covered with parchment paper or a silpat (otherwise they’ll stick like crazy). Cover and let rise for 20-30 minutes until doubled in size. In the meantime, bring to a boil: 2 quarts (8 cups) water with 1 T. kosher salt and 4 T. baking soda.  When the water comes to a rolling boil, Poach 4 rolls at a time, if doing bite sized, poach for 20-30 seconds, for slider sized 30-40 seconds, turning over halfway through poaching time. See photos of this method here. Remove rolls with a slotted spoon. Slash each roll a couple of times across the top with a sharp knife. Quickly sprinkle with caraway seeds, sesame seeds and flaked sea salt. Repeat until all buns are poached. Let rest while oven preheats to 400 degrees. Bake for 10-15 minutes for bite sized or 15-20 minutes for slider rolls. Please use parchment paper or a silpat to bake on, otherwise you will need a chisel and a hammer and quite possibly ruin your favorite baking sheet.

Bite

To start at the beginning of the potluck, click here:

vvpIf you run into any broken links along the way, (some bloggers show up a little late to the party) here’s a list of the bloggers in the potluck to help you get back on track. Pretty cool to see over 169 bloggers from all around the world flaunting their vegan awesome! Use the buttons below to Go Back to visit the lovely Bex (Sparkles) at Vegan Sparkles in Australia. Go Forward to see what The Singing Vegan brought to the party.

go_bck-300x257go_forward-300x243

 

Celebrating 100 Posts!

It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.

Healthied Up Oatmeal Chocolate Chip Cookie Bars: https://vedgedout.com/2012/10/05/healthied-up-oatmeal-chocolate-chip-cookie-bars/
Quinoa Tabbouleh: https://vedgedout.com/2012/09/25/simplest-quinoa-tabbouleh-salad/
Insane Chocolate Layer Cake: https://vedgedout.com/2012/09/21/insane-chocolate-layer-cake/
Vedged Out Lasagna: https://vedgedout.com/2012/09/19/a-very-vedged-out-lasagna/
African Peanut Stew: https://vedgedout.com/2012/09/17/the-ultimate-ratbag/
Happiness in a Cookie Bite: https://vedgedout.com/2012/09/17/the-ultimate-ratbag/
20 Reasons Why Going Vegan Sucks: https://vedgedout.com/2012/09/11/20reasonswhygoingvegansucks/
Super Soft and Snappy Ginger Cookies: https://vedgedout.com/2012/09/27/woohoo-mofo-plus-extra-snappy-and-soft-ginger-cookies/
The Bear 100, Curtis: https://vedgedout.com/2012/09/28/the-bear-100-curtis-823/
Black Bean Veggie Burger: https://vedgedout.com/2012/10/01/black-bean-veggie-burger-with-guac-on-a-pretzel-bun/
Pretzel Rolls: https://vedgedout.com/2012/10/02/whole-grain-pretzel-buns-or-rolls/
Somer & Erika
Forks over Knives publishes my testimonial: https://vedgedout.com/2012/10/02/holy-freaking-crap/
Vegan French Toast: https://vedgedout.com/2012/10/09/vegan-french-toast/
Dad’s Cowboy Beans: https://vedgedout.com/2012/10/08/dads-cowboy-beans/
Sriracha and Olive Salsa Fresca: https://vedgedout.com/2012/10/12/sriracha-and-olive-salsa-fresca/
Forks Over Knives Cookbook: http://www.amazon.com/Forks-Over-Knives-Cookbook-Plant-Based/dp/1615190619/ref=sr_1_1?ie=UTF8&qid=1368043207&sr=8-1&keywords=forks+over+knives
Plum Tart with Apricot Crumble: https://vedgedout.com/2012/10/16/layered-plum-tart-with-apricot-crumble/
Vegan BBQ Sandwich: https://vedgedout.com/2012/10/17/vegan-bbq-sandwich/
Smoked Coconut Gouda: https://vedgedout.com/2012/10/22/smoked-coconut-gouda/
Pomona’s Pectin, vegan cheese’s best friend : http://www.pomonapectin.com/
George Monroy!
Vedged Out Calzone: https://vedgedout.com/2012/10/23/vedged-out-calzone-and-a-welcome-party-for-george-monroy/
Cozy Roasted Butternut Soup: https://vedgedout.com/?s=cozy+roasted+butternut+soup
Not Beef Stew: https://vedgedout.com/2012/10/10/not-beef-stew/
Vegan Monte Cristo Sandwich: https://vedgedout.com/2012/10/28/vegan-monte-cristo-sandwich-vegan-mofo-iron-chef-challenge/
Vegan Aebleskivers: https://vedgedout.com/2012/10/29/vegan-aebleskivers/
Macadamia Nut Brie En Croute: https://vedgedout.com/2012/10/31/virtual-vegan-potluck-spooky-vegan-macadamia-nut-brie-en-croute/
Virtual Vegan Potluck Baby: http://virtualveganpotluck.com/
Double Dark Chocolate Coconut Pecan Cookies: https://vedgedout.com/2012/11/09/double-dark-chocolate-coconut-pecan-cookies/
Buttery Vegan Pan Rolls: https://vedgedout.com/2012/11/14/butterypanrolls/
Moroccan Lentil Soup: https://vedgedout.com/2012/12/03/moroccan-lentil-soup/
Happy Herbivore test session: https://vedgedout.com/?s=happy+herbivore
Oil Free Banana Muffins: https://vedgedout.com/2012/12/07/oil-free-banana-muffins/
Mini Vegan “Meat” Loaves: https://vedgedout.com/2012/12/10/mini-meat-loaves/
Vegan Dog? https://vedgedout.com/2012/12/18/v-dog-review-and-sample-giveaway/
V-Dog! http://v-dog.com/
Truck Stop Jo Jo Potatoes & Vegan Ranch Dressing: https://vedgedout.com/2012/12/14/truck-stop-jo-jo-potatoes-with-vegan-ranch-dressing/
Mom’s 9 grain granola: https://vedgedout.com/2012/12/21/moms-9-grain-granola/
Creamy Satay Soup with Tasty Baked Tofu: https://vedgedout.com/2012/12/30/creamy-satay-soup-with-tasty-baked-tofu/
Toasted Sesame Tahini: https://vedgedout.com/2013/01/02/toasted-sesame-tahini-pictorial/
Green Smoothie Challenge: https://vedgedout.com/green-smoothie-challenge-2/
Traditional Green Smoothie: https://vedgedout.com/2013/01/07/vedged-out-2013-green-smoothie-challenge-day-1/
Green Julius: https://vedgedout.com/2013/01/08/vedged-out-2013-green-smoothie-challenge-day-2/
Razzleberry Lemonade Green Smoothie: https://vedgedout.com/2013/01/07/vedged-out-2013-green-smoothie-challenge-day-1/
60 minutes of torture!
Apple Pie Green Smoothie: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/
Cauliflower or Parsnip Tabbouleh: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/
Cheesy Smoky Spicy Black Bean Soup: https://vedgedout.com/2013/01/10/vedged-out-2013-green-smoothie-challenge-day-4/
Veggie Stir Fry: https://vedgedout.com/2013/01/11/vedged-out-green-smoothie-challenge-day-5/
Endless Winter
Vegan Hot and Sour Soup: https://vedgedout.com/2013/01/12/vedged-out-green-smoothie-day-6/
Abe’s Hearty Lentil Soup: https://vedgedout.com/2013/01/13/vedged-out-2013-green-smoothie-challenge-day-7/
Vegan Laksa: https://vedgedout.com/2013/01/31/vegan-laksa/
Vegan Pani Po’ Po: https://vedgedout.com/2013/01/29/vegan-pani-po-po/
Creamy White Bean Potato and Kale Soup: https://vedgedout.com/2013/02/22/creamy-white-bean-potato-and-kale-soup-with-vegan-sausage/
Vegan Stock Powder: https://vedgedout.com/2013/02/19/vegan-stock-powder/
Vegan Peanut Butter Cup, made with Annie’s Chocolate: https://vedgedout.com/2013/02/15/blogging-and-friendship/
Pepita Oatmeal Raisin Cookie Bars: https://vedgedout.com/2013/02/13/pepita-oatmeal-raisin-cookie-bars/
Chocolate Ginger Ice Cream: https://vedgedout.com/2013/02/04/chocolate-ginger-ice-cream/
Annie’s Miso Soup: https://vedgedout.com/2013/02/15/blogging-and-friendship/
Frugal’s Apple, Walnut and Black Treacle Cake: https://vedgedout.com/2013/02/27/featuring-frugal/
Chow Down Film Review: https://vedgedout.com/2013/03/04/chow-down/
Vegan Cream of Mushroom Soup: https://vedgedout.com/2013/03/06/vegan-cream-of-mushroom-soup/
Vegan Cheez-It’s: https://vedgedout.com/2013/03/08/vegan-cheez-it-crackers/
Foxy Moxy Debut: https://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/
Sesame Orange Seitan: https://vedgedout.com/2013/03/14/meaty-cravings/
Almond and Pistachio Ice Cream: https://vedgedout.com/2013/03/16/vegan-almond-and-pistachio-ice-cream/
Celebrating with Morgan: https://vedgedout.com/2013/03/19/death-by-double-dark-chocolate-killer-fudge-pie/
Death by Double Dark Chocolate Killer Fudge Pie: https://vedgedout.com/2013/03/19/death-by-double-dark-chocolate-killer-fudge-pie/
Kittee’s Vegan Pudla: https://vedgedout.com/2013/03/21/vegan-pudla-omelet-thingy/
Scott Jurek’s eat and Run Review: https://vedgedout.com/2013/04/17/scott-jureks-eat-run-review-and-giveaway/
Sunwarrior’s Liquid Vitamin Mineral Rush Review: https://vedgedout.com/2013/03/29/sun-warrior-liquid-vitamin-mineral-rush-review-and-five-bottle-giveaway/
Doterra Love: https://vedgedout.com/2013/04/30/doterra-essential-oil-giveaway-lemon-lavender-and-peppermint-intro-gift-set/
Vegan Cherry Garcia: https://vedgedout.com/2013/04/01/vegan-cherry-garcia/
Heart Healthy Pizza’s Spanakopizza: https://vedgedout.com/2013/04/03/heart-healthy-pizza-review-recipes-interview-giveaway/
Heart Healthy Pizza’s Mad Cowboy Pizza:https://vedgedout.com/2013/04/05/heart-healthy-pizza-review-recipes-interview-giveaway-part-2/
Frosted Minty Stawberry Lemonade: https://vedgedout.com/2013/04/11/frosty-strawberry-lemonade-with-mint-and-a-virtual-vegan-potluck-crash-course/
Vegan Caprese Grilled Cheese Sandwich:https://vedgedout.com/2013/04/12/caprese-vegan-grilled-cheese-sandwiches-with-vegan-tomato-basil-bisque/
Tomato Basil Bisque: https://vedgedout.com/2013/04/12/caprese-vegan-grilled-cheese-sandwiches-with-vegan-tomato-basil-bisque/
Juice Feast + Ultra Green Juice Recipe: https://vedgedout.com/2013/04/22/juice-feast-basics-ultra-juice-recipe/
Savory Spicy 8 Juice: https://vedgedout.com/2013/04/24/savory-spicy-8-juice/
Curried Brown Rice and Ultimate Lentil Salads: https://vedgedout.com/2013/05/02/myfootisadesert/
My Foot is a Desert MFA exhibition: https://vedgedout.com/2013/05/02/myfootisadesert/
Fluffiest Maple Buttermilk Pancakes: https://vedgedout.com/2013/05/06/fluffiest-maple-buttermilk-pancakes/
Food Bloggers against Hunger: Simplest Chickpea Salad: https://vedgedout.com/2013/04/08/food-bloggers-against-hunger-simplest-chickpea-salad/
Somer Goes Raw for 30 days: https://vedgedout.com/2013/03/27/somer-goes-raw-month-of-giveaways/
Frugal’s Hasselback Potatoes: https://vedgedout.com/2013/02/27/featuring-frugal/
Frugal’s Roasted Sweet Potato and Parsnip Soup: https://vedgedout.com/2013/02/27/featuring-frugal/
Frugal’s Mushroom Orzotto: https://vedgedout.com/2013/02/27/featuring-frugal/
Brookie Grasshopper Squares: https://vedgedout.com/2012/11/27/keepin-it-kind-holiday-cookie-exchange-brookie-grasshopper-squares/
Quinoa Minestrone: https://vedgedout.com/2012/11/26/breaking-a-fast-quinoa-minestrone/
Vegan Thanksgiving: https://vedgedout.com/2012/11/19/vedged-out-thanksgiving-menu/
Dad’s Holiday Stuffing: https://vedgedout.com/2012/11/19/vedged-out-thanksgiving-menu/
Vegan MOFO! http://www.veganmofo.com/
Smoky Vegan Split Pea Soup: https://vedgedout.com/2012/10/04/smoky-vegan-split-pea-soup/
Cashew Horchata: https://vedgedout.com/2013/04/19/raw-vegan-lite-cashew-horchata/
Pepita Maple Butter Dressing with Carrot Ribbon Salad: https://vedgedout.com/2013/02/25/pepita-maple-butter-salad-dressing-with-carrot-ribbon-salad/
VaPOOrize: https://vedgedout.com/2012/12/05/vapoorize/
Tofu Feta: https://vedgedout.com/2013/01/08/vedged-out-2013-green-smoothie-challenge-day-2/
Tropical Colada Green Smoothie: https://vedgedout.com/2013/01/09/vedged-out-2013-green-smoothie-challenge-day-3/
Pepperjack Cashew Cheese: https://vedgedout.com/2012/10/23/updated-pepper-jack-cashew-cheez/
Frosty Strawberry Lemonade with Mint: https://vedgedout.com/2013/04/11/frosty-strawberry-lemonade-with-mint-and-a-virtual-vegan-potluck-crash-course/

Fluffiest Maple Buttermilk Pancakes

Fluffy Maple Butter PancakesFluffiest Maple Buttermilk Pancakes

For some reason, pancakes were one of the harder recipes for me to properly veganize. I ate a lot of (tasty) dense pancakes in the beginning. It’s easy enough to replace eggs with a flax egg, but the pancakes weren’t fluffy and didn’t have enough rise that real eggs give. The solution? More baking powder. Don’t worry, I promise it’s not overpowering in the recipe. It just gives you the fluffiest, dreamiest pancakes… ever!

Top View

Fluffiest Maple Buttermilk Pancakes

  • 1 1/2 C. organic unbleached all purpose flour (for gluten free pancakes, subsitute all the flour in this recipe (2 1/4 C. total) with Cara’s all purpose GF mix + 1/2 t. xanthan gum)
  • 3/4 C. whole wheat pastry flour
  • 2 T. aluminum free baking powder
  • 1/4 C. pure maple syrup
  • 2 T. vegan butter, melted
  • 1/2 t. sea salt
  • 2 1/4 C. unsweetened soy milk
  • 1 T. apple cider vinegar
  • 1 1/2 T. ground golden flax seed
  • 1 tablespoon vanilla

Method: In a small bowl, combine soy milk, apple cider vinegar and vanilla (vegan buttermilk), let sit and curdle while you put the other ingredients together. Melt the vegan butter and combine it with the pure maple syrup, set aside (mmm, maple butter). In a large bowl, whisk together flours, baking powder, sea salt and ground golden flax seed. Now add all the liquid ingredients and stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 4 minutes on each side. Serve with vegan butter and pure maple syrup if desired.

Pour syrup

Oh and today is the last day to enter the Virtual Vegan Potluck, if you haven’t entered all ready, get in there!

vvp

Side Viewmaybe next year we should do a breakfast potluck?

My Foot is a Desert, my brother Abe McCowan’s final MFA Thesis Exhibit + Vedged Out Catering Menu and Recipes
Catering Spread
The Master, describing his work
Hottie in the Motorcycle Gear
This girl wanted me to cater her show
Ghosts
Vegan Snack Cup munching
Uncle and Nephew
Family at the event
Ghost Somer
Lemon Ginger Beer
Kathy
Best Frienders!
My Foot is a Desert MFA exhibition: https://vedgedout.com/2013/05/02/myfootisadesert/
Think they liked the food?
Olive and Veggie Trays
Cookie Bars & Snack Cups
Entry Journal for the Show
Vedged Out Awesomeness
Trying to convince her to go vegan
Curried Brown Rice Salad and Ultimate Lentil Salad
Mom at Work
Juicy Cousins

All photos in this post courtesy of Chelle McCall

Menu for the Show

For all the recipes for the show, please click here

Salads:

  • Curried Brown Rice Salad with celery, cranberries, green onion and cashews
  • Ultimate French Green Lentil Salad with radishes, red onion and capers
Appetizers: 
  • Stacy’s Pita Chips and Homemade Hummus
  • Organic Corn Tortilla Chips and homemade Fire Roasted Salsa
Vegan Cheese & Cracker Platter:
  • Pepperjack Cashew Cheese & Wheat Thins/Gluten Free Cracker option
  • Macadamia Nut Brie
Snack Cups:
  • Filled with Sesame Sticks, Coconut Shreds, mini vegan chocolate chips, tamari pepitas, pistachios, golden raisins, wasabi peas and amazing corn snack
Vegetable Tray:
  • Assorted Olives, Cucumber, Grape Tomatoes, Broccoli, Celery Sticks, Baby Carrots, with Cashew Vegan Ranch Dressing
Fruit Tray:
  • Strawberries, Watermelon, Grapes, Pineapples, Blueberries, Kiwi & Pears
Desserts: 
  • Gluten Free  & Regular Oatmeal Chocolate Chip Cookie Bars
  • Gluten Free & Regular Vegan Lemon Bars
Beverages:
  • Iced Water
  • Homemade Ginger Ale Lemonade

Doterra Essential Oil Giveaway! Lemon Lavender and Peppermint Intro Gift Set

IntroKit (1)Doterra Intro Kit with Lemon, Lavender and Peppermint


I’m letting the cat out of the bag, I love Doterra Essential Oils. I use them for healing, around the house for cleaning and disinfecting and for aromatherapy. I’ve used a lot of different brands of essential oils and I think the quality that Doterra offers is unparalleled. Beware of store brand essential oils, as they’re often labeled “for aromatherapy use only“. It makes sense to me that since I’m eating a very natural diet, I should be using natural products in my home and on my body as much as possible. Don’t know where to begin? Here’s a list of 101 uses for the oils in this kit.

VaPOOrize1VaPOOrize, my cleaning solution made with Doterra Lemon Essential Oil

Click on the link below to enter the Giveaway! This contest is open to entrants WORLDWIDE. You must also follow this blog by email or RSS feed to qualify. You have until Monday the 6th of May to enter!  I will notify the winner by email on Wednesday the 8th. GO!

a Rafflecopter giveaway

Contest ended! Thanks for all who entered!

Scott Jurek’s Eat & Run. Review and Giveaway

eat and run 1

I don’t do a whole lot of hero worship, but ever since I started running I’ve been completely fascinated with Scott Jurek. Back then I couldn’t understand how anyone, let alone someone who eats an entirely plant-based diet could run 100 miles or more, and run it fast…  Here are just a few of his winning feats:

Hardrock 100 victory, a brutal mountain race with close to 68,000 feet in elevation change. The local Silverton, Colorado E.R. Room is usually full to the brim following the race.

Fall down seven times, get up eight -Japanese Proverb. After nearly keeling over halfway through the race at mile 70 with vomiting, dehydration and exhaustion induced visions, Scott picked himself up to win the 135 mile Badwater Ultramarathon. Badwater is run in the one of the world’s hottest and most desolate places, the aptly named Death Valley.  Temperatures can reach over 130° F (54° C) even in the shade. Rumor has it you have to run on the white painted line on the side of the road just so your shoes don’t melt off during the race.

He’s also won the 153 mile Greek Spartathalon 3 times, and the Western States 100 mile, 7 years in a row (an unbroken record), he hold’s the US 24 hour record, and that’s just a short list of his accomplishments. Runner’s World lists him near the top of the greatest runners of all time.

scott jurek

I own the hardcover of Eat & Run so when the publisher offered to send me a paperback copy to review, I asked if they would send the paperback copy to one of my readers instead. They agreed! So instead of just a review today, you get a giveaway too. The book is more than just Scott running races fueled by a vegan diet, though there certainly is a lot of that, it’s also a heartfelt and personal glimpse into Scott’s failed marriage, the stark health decline and eventual death of his mother, the disapproval of his father and the loss of a great friendship. I read the book cover to cover in less than 3 days and was riveted. Perhaps one of my favorite things in the book is how Scott busts the blood type diet (a diet with no scientific evidence behind it). He’s type O, which is supposed to be a full on Carnivore according the the blood type diet peeps, but when he went vegan, his health and running performance shot through the roof, he even experienced far faster and better recovery times. Radical.

There’s also some of Scott’s favorite recipes scattered throughout, I’ve made most and haven’t been disappointed. I’m still enjoying the hemp milk and Scott’s Smoky Chipotle Refried Beans are literally the best I’ve ever had, but you’ve really got to try Scott’s Lentil Mushroom Burger, the link to the recipe is here, and it’s nothing short of fantastic.

scott & jennyScott and his partner, Jenny, cooking up Veggie Burgers

You can read the full Runner’s World article regarding Eat & Run here. It’s the reason I ended up buying the book for myself. For more Jurek awesomeness, check out Born to Run by Christopher McDougall, one of my favorite books of all time.

Here’s his most recent thoughts on the Boston Marathon tragedy:

ScottJurek “You never know how strong you are until being strong is the only choice you have.” –Anonymous#run4boston today.

ScottJurek Looking forward to running in honor of Boston victims with all you @Garmin @OzMarathonon Sat. Also at expo & dinner: http://t.co/SSOTpoAvfK

I’m running for Boston today too.

Click on the link below to enter the Giveaway! Sorry, only open only to entrants in the USA. You must also follow this blog by email or RSS feed to qualify. You have until Sunday the  21st to enter!  I will notify the winner by email on Monday the 22nd. GO!

a Rafflecopter giveaway

scott runningScott Jurek and Arnulfo Quimare of the Tarahumara. Christopher McDougall said watching them run was like watching a couple of graceful gazelles.

Oh, and let Scott teach you how to finally beat blisters while running once and for all.

New Recipe Page!

Over 100 Vedged Out Recipes, now all in one place.

Everything from  Appetizers

Desktop1

to Desserts

2013-04-133
It’s a long time overdue! Check it out here. You can also find the recipe page on the top toolbar. Enjoy!

Frosty Strawberry Lemonade with Mint and a Virtual Vegan Potluck Crash Course

Close upFrosty Strawberry Lemonade with Mint

I’m bringing you a throwback recipe today, the one I created for the very first (and epic) Virtual Vegan Potluck. Unfortunately, even though I pre-scheduled my post to go live with everyone else’s, I showed up more than 8 hours late to the party because the time clock on the blog was wrong. Oops.

I’m sure my friend Annie (mastermind behind the VVP) was pulling her hair out over the lateness of mine and several other posts, but somehow she forgave me and invited me to help her run the event that is now cool enough to have appeared at #28 on the PPK top 100 for 2012 list.

Lemon, strawberries and mintLemon, Strawberries and Mint

For you bloggers who haven’t signed up for the Virtual Vegan Potluck yet, I encourage you to do so. Having over 100 bloggers from all around the world contribute courses from beverages to desserts makes for an incredibly cool event. What if you’re not a VEGAN? Doesn’t matter, all that matters is that the dish you “bring” is 100% vegan. Besides, there are tons of cool giveaway prizes for participants this round!

So here’s a quick crash course: 

1- Sign UP (sign ups for the May 11th 2013 potluck closes on May 6th)

2- Get your 100% vegan post ready to go

3- You’ll get an email letting you know where you are in the lineup (i.e., what bloggers comes before and after you do in the potluck)

4- You’ll link to those bloggers before and after you in your post (don’t worry, we’ll let you know how and even give you some cool buttons)

4- You’ll pre-schedule your post to go live at the same time as everyone else’s

5- You’ll feel like a rockstar for participating

Easy as Vegan Chocolate Cream Pie….

For those that want more detailed info about how it works, click here.

In the blender

Frosty Strawberry Lemonade with Mint

  • 3 C. fresh or frozen strawberries
  • juice and zest from one lemon, I peel the zest in a long thin strip with a vegetable peeler
  • 5-6 mint leaves
  • 1-2 packets truvia (stevia), or other natural sweetener to taste, depending on how sweet your strawberries are
  • 1 C. water (2 C. if using frozen strawberries)
  • 2 C. ice (omit if using frozen strawberries)

Method: Blend til smooth.

Frosty Strawberry Lemonade with Mint

Wanna see what I brought last round? Head on over to Virtual Vegan Potluck Blog to see my winning appetizer post featured there. Anyone have any ideas of how I can top it this year? Ideas, pretty please?

macadmia-nut-brie-en-crouteMy November 2012 VVP contribution,

The Macadamia Nut Brie En Croute

 

Ready, Set, POTLUCK! It’s Time to Sign Up for the Virtual Vegan Potluck, May 2013 Edition

Bloggers! Get your Virtual Vegan Potluck ON! It’s time to sign up for the May 11th Event!