Vegan Richa’s Vegan Diwali Sweets E-Book. Nan Khatai Shortbread Recipe and Worldwide Giveaway!

You guys all ready know how much I love Richa, so when she asked me to help promote her E-book, of course I was thrilled to help. Enter to win the giveaway below, or head on over to Richa’s site to get the e-book yourself for a mere $5 bucks.

Diwali, the festival of lights is one of the big festivals celebrated in India and is coming up on November 3. The Sweets and Desserts served for the festival are quite heavily dependent on dairy. Like any major festival or holiday in any country, we all get obsessed with vegan-izing some family favorites. With very few Vegan Indian commercial options in India and almost none in the United states, I try to vegan-ize some of my favorites around the Indian festivals that people can make at home. This year I have a decent collection that I could make into an E-book.

The names of the sweets and flavors might be new to some, but they are delicious and addictive. I have tried to keep the sweets close to traditional wherever possible, that means a few do have similar oil content as you would find in a ghee laden sweet. A good number of the recipes though are low-fat with no or little refined oil and some also use natural sugars like maple syrup. Gluten-free options are mentioned wherever possible.

Nan Khatai Shortbread Recipe

Ingredients: Makes 15-16

1/2 cup raw sugar
1 cardamom pod seeds or 1/4 tsp cardamom powder
1/8 teaspoon nutmeg powder
1/8 teaspoon salt
1 Tablespoons organic canola oil
1/4 cup earth balance butter or vegan margarine or melted coconut oil or melted cocoa butter
2 teaspoons non dairy yogurt or cashew cream or coconut milk
1/4 cup fine semolina/sooji
1 teaspoon chickpea flour/besan (optional)
2/3 cup unbleached organic white flour
2 Tablespoons ground pistachios or cashews
1/8 teaspoon baking soda
1/4 teaspoon baking powder

Method: Grind the sugar with the cardamom, nutmeg and salt into a fine powder. Add the oils, yogurt to the sugar and whisk to make a well combined mixture. Whisk the semolina, baking soda & powder, flour, ground pistachio and chickpea flour together then add to sugar mixture. Knead to form a dough. Spray just a little water or non dairy milk to help make the dough only if it is too crumbly.Refrigerate the dough for an hour. Shape the dough into balls. Press almond slivers or pistachio slivers on top if desired. Bake in pre-heated 350 degrees F/180 degrees Celsius for 13-14 minutes. Remove from oven and let sit for another 3-4 minutes before removing from the sheet. Cool and store in airtight container for a few weeks.

Visit Richa at her site Vegan Richa to see many more of her amazing creations here .

Buy “Vegan Diwali Sweets E-Book” for $5.00 here.

For a chance to win a copy of this amazing E-book, 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 the Tuesday 5th of November to enter! I will notify the winner by email on Wednesday the 6th of November. GO!!

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Bake and Destroy. THE RADICAL HALLOWEEN EDITION. Review, Revenge Cookie Recipe and Giveaway.

When I was a kid, my favorite holiday by far was Halloween. My dad would bust out the bbq and fire up hot dogs for the whole dang neighborhood. Everyone came, warming up their cold little hands for a tasty meal amongst the sea of noxious candy. Of course it was also awesome that one of our neighbors brewed rootbeer in a giant cauldron and served it up while dressed as a cackling witch. We were lucky kids in that corner of Green Valley.

One Halloween, I had the flu and couldn’t go trick-or-treating. I swear I thought it was a fate worse than death. I sobbed (and puked) on the couch in our front room as I watched out the front window and saw what seemed like hundreds of gleeful kids come eat hot dogs and enjoy the festivities.

I’ve always wanted to follow in the family tradition and grill up hot dogs too, but since I’m vegan now, and you can’t really give kids anything that isn’t store bought and pre-wrapped anymore without the parents having a heart attack, we do mini bags of potato chips, a savory salute to my childhood days.

Anyway, when I got a review copy of Bake and Destroy, it was like the perfect Halloween present had come early. I dare you to read through this book and not be thoroughly amused by the dark and silly humor whilst developing a sweet girl crush on bad-a** Natalie Slater.

First up, I made the Cannibal Corpse Crock-Pot, which is made with Jackfruit, in an awesome BBQ sauce that will blow your mind. I also put it all over a deep dish pizza, but we ate it before I could get non-Iphone photos of it. Oh, the Vegan Mayo in the book that’s on this sandwich is so delicious and diabolically simple that it’s worth the purchase of the book alone: you’ll have no more guilt over eating oil-laden store bought vegan mayo, but you’ll also stop pretending that blocks of tofu seasoned with lemon juice and pureed, or the non-fat vegan mayo versions taste anything like real mayo. Stop fooling yourself kids. Her special sauce tastes even better than the real deal without clogging your arteries or leaving your taste-buds fully disappointed.

As for the Samoa Joe Cupcakes, well, I took these bad boys to a Halloween party. They won the competition for Best Dessert Overall. Yes, they were that good. People are still talking about them… What’s not to love about a luscious cupcake filled with caramel sauce and topped with salted caramel-coconut butter-cream and chocolate drizzle? Yeah, vegan desserts rock.

Even more awesome, was that my brother Abe (vegan siblings rock) was staying at my house for several days for a printmaking show and conference while I was testing recipes from the book. He fully worshipped them all. We had this totally legit Non-Cop-Out Tofu Scramble on his last morning. Since Abe mostly eats beans and rice, he was on the edge of pure vegan food bliss at every meal.

These cute cupcake mummies made out of Natalie’s ridiculously simple Vanilla Cake Mix also went to the Halloween party. I got a second award for best themed dessert. Ah yeah.

Funnily enough though, the recipe I tested that made me the most nostalgic, was the Pretzel Dogs of the Dead. They were insanely delicious. You know I’ll be baking these up again on Halloween with a pot of chili and another batch of those Samoa Joe Cupcakes, even if I can’t serve them to the neighbor kids. (p.s. these really are vegan hot dogs, no animals were harmed in the making of this post). I made some of Natalie’s No-Honey Mustard to dip these in, but ended up using it as a delicious salad dressing instead after I forgot all about the dip.

Now, for the awesome bit. I made these Cheryl’s Sweet Revenge Cookies (not in the book and based on the movie, The Evil Dead double bonus here) and there were so many, that I took a big part of the batch to a neighbor so I wouldn’t eat them all. Somehow during our discussion I found out that my neighbors know Natalie Slater and her mom. Some things are just meant to be.

Cheryl’s Revenge Cookies

Recipe used with permission

Somer’s Note: I couldn’t help myself and added a half cup of mini-chocolate chips to this recipe to make them the ultimate “Everything Cookie.” They were amazing!

Ingredients:

1 cup + 2 tablespoons all-purpose flour (I used half organic all purpose and half whole wheat pastry flour)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 cup vegan margarine
1/2 cup light brown sugar
1/4 cup granulated sugar
2 1/2 tablespoons ground flaxseeds + 3 tablespoons water
1/2 teaspoon pure vanilla extract
1 1/2 cups chopped nuts, your choice (I used a combination of sunflower seeds, whole almonds, cashew pieces, peanuts and hempseeds)
1 1/2 cups dried fruit, your choice (I used cranberries, raisins and goji berries)
3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that’s what I had on hand)

Method: Preheat your oven to 350º and line two baking sheets with parchment paper or silicone baking mats. Whisk the dry ingredients into a small bowl. With an electric mixer, beat the margarine until smooth and fluffy. Add sugars and beat until smooth. In a small bowl, whisk the ground flaxseed and water together until thick and gooey. Add this to the sugar mixture and beat until combined. Mix in vanilla.

Add the flour mixture to the wet ingredients and mix until smooth. Stir in the nuts and fruit. Drop batter (2 tablespoons = one cookie) onto the lined baking sheet, about 2″ apart. Bake 12-15 minutes or until golden brown. Transfer to wire rack to cool. Makes about 2 dozen vengeful, murderous cookies (unless you are Somer and you make smaller cookies and end up with 3-4 dozen).

Buy “Bake and Destroy” Good Food for Bad Vegans in paperback format on Amazon here or get the Kindle version for $9.99 here.

Visit Natalie Slater at her site Bake and Destroy here.

For a chance to win a copy of this amazing cookbook, 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 Halloween on the 31st of October to enter! I will notify the winner by email on Friday the 1st of November. GO!!

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Oil-Free Chocolate Chip Banana Squares. Guest Post from Annie at An Unrefined Vegan + Last Chance for VVP!

Here’s a final, last minute shameless plug and call for sign ups for the Virtual Vegan Potluck. The potluck is nearly full, so if you haven’t signed up all ready, get in there. Oh, and the founder of the VVP (and my blogger BFF), Annie from An Unrefined Vegan is sharing a guest post with us today. Just looking at this recipe makes me think about all the other luscious desserts in store come potluck time!

Let’s give a hearty welcome to Annie and her luscious Oil-Free Chocolate Chip Banana Squares! I think these are healthy enough to qualify as breakfast food!

Over the years I’ve made a lot of banana bread from many different recipes. A lot. This one is the simplest I’ve ever made and also the most delicious. While away from home recently, I needed a banana recipe fast so I did a Google search and used the very first listing – from Simply Recipes. I veganized it; traded out the oil for almond butter, used whole wheat pastry flour, added chocolate chips, and then baked it in a square pan rather than in a loaf. This comes together ridiculously fast and is craved by vegans and non-vegans alike (mom and dad, I’m looking at you).

Thank you, Somer, for inviting me to share this recipe with your readers and for letting them know about the Virtual Vegan Potluck! I hope that the food bloggers out there will consider signing up for the November 16 event. It’s always a lot of fun and it’s a great way to find new blogs to love and to add delicious, plant-based food to your recipe stockpile.

Quick Chocolate Chip Banana (Bread) Squares
Makes 1 9″ x 9″ pan

3 large, very ripe bananas, mashed
1 tbsp. flaxseed meal + 3 tbsp. water (whisk together then let sit for a few minutes)
1/3 cup natural almond butter
1/2 cup coconut palm sugar
1 full stopper of liquid stevia (I used NuNaturals Alcohol-free Stevia Pure Liquid)
1 tsp. vanilla extract
pinch salt
1 tsp. baking soda
1 1/2 cups whole wheat pastry flour
1 cup semi-sweet chocolate chips
1/2 cup pecans or walnuts, chopped

Preheat the oven to 350F and lightly spray a 9″ x 9″ baking pan with oil.

In a large bowl, combine the bananas, flaxseed meal, almond butter, sugar, and stevia. Stir well.

Add the remaining ingredients and mix until the dry ingredients are fully incorporated. Pour mixture into prepared pan and bake for 35-40 minutes or until golden brown and firm on top. Let cool before slicing.

And the Award Goes To…. Virtual Vegan Potluck Flashback

It’s that time of year again, the Virtual Vegan Potluck is rapidly approaching! Annie (Creator and Head Mistress of the VVP) is the featuring the winners of each category over at the Virtual Vegan Potluck site, and today, my Jackfruit and Kimchi BLT Slider Bites are being featured. Head on over to check it out, and if you haven’t signed up all ready, what are you waiting for?

The 45 Second Single-Serve Vegan Chocolate Brownie -with a Gluten-Free Option + Loads of Variations

I had one of those days last week, where at the end of the day, ALL I WANTED WAS A DANG BROWNIE! It was the kind of day, that if I’d had access to a full pan of brownies, I might have eaten them all (and very possibly not felt guilty about it). Fortunately, knowing I needed to master a bit more self-control whilst still really yearning for that brownie, I came up with this little beauty.

The 45 second, single serve chocolate brownie. It was everything I needed it to be, gooey, moist, decadent and intensely chocolatey, all while being ridiculously simple and delicious.

The 45 Second, Single-Serve Vegan Chocolate Brownie

Ingredients:

3 tablespoons Whole Wheat Pastry Flour or for gluten-free, use a Gluten-Free Flour Blend (I use this one)
1 1/2 teaspoons Sucanat, Coconut Sugar, Maple Sugar, Raw Sugar or other dry unrefined sweetener
1/8th teaspoon Powdered Stevia or 5 drops liquid stevia OR 1 packet Truvia Sweetener
1/8th teaspoon baking soda
1 tiny pinch sea salt
1 tablespoon Cocoa Powder
1/2 teaspoon ground golden flax-seed
1 teaspoon Enjoy Life mini chocolate chips (or other vegan mini chocolate chips)
1/2 teaspoon olive oil (optional, if you’re oil free, leave it out, but it will make a denser moister brownie if you leave it in. Oil free peeps could also use 1 teaspoon almond or peanut butter cut in with the dry ingredients with the tines of a fork instead of the olive oil)
2 tablespoons water
1/2 teaspoon apple cider vinegar
1/4 teaspoon Vanilla Extract

Method: Whisk together the dry ingredients in a small bowl (the first 8 ingredients). Next, add all the wet ingredients and stir together with a fork until just combined. Scoop the brownie batter into a lightly oiled mini 1/2 cup sized ramekin, small mug or tea-cup. Microwave on high for 30-45 seconds, or until the brownie springs back when touched.

Variations:

Nutty Brownie: add 1 tablespoon of your favorite chopped nuts to the brownie with the dry ingredients.

Mint, Almond or Orange Chocolate Brownie: add 1/8 teaspoon mint, almond or orange extract to the wet ingredients.

Peanut Butter Brownie: swirl 1 t. melted peanut butter into the top of the brownie before cooking

Double Chocolate: increase chocolate chips to 1 tablespoon, sprinkle even more on top when the brownie is cooked.

Mocha Brownie: stir in 1 t. instant coffee substitute or instant coffee granules into the dry ingredients.

Chocolate Iced Brownie: after cooking, let cool slightly and frost with 2 T. powdered sugar, 1 t. cocoa powder and 1 t. vegan butter mixed.

Salted Caramel Brownie: drench it in this stuff, just cooked for a shorter period of time so it doesn’t thicken too much.

You could also add: vegan white chocolate chips, dried fruit (I think goji berries or cranberries would be awesome!), cacao nibs, cinnamon + cayenne (mayan chocolate), top with a vegan marshmallow and nuke for a few seconds more, etc! Get creative!

Notes: for the non-microwave peeps: place your ramekin on a baking sheet and bake at 350º for 15-20 minutes. For the non-stevia peeps: use 1 slightly heaped tablespoon unrefined dry sweetener or 1 T. unrefined liquid sweetener as a total replacement for the amount of sweetener in the recipe.

The brownie that is photographed here is made using GF flour, I’ve also made it with the whole wheat pastry flour and it is amazing either way.

Bite

This brownie may just be the solution to all our government issues, world peace, personal stresses and sorrows for just over 150 calories, since we will not have to eat the whole pan of brownies…

A Fork and Beans Halloween Special! Monster Rice Cereal Treats Recipe and Worldwide E-Book Giveaway!

I’ve had a girl crush on Cara ever since I started stalking her at her site, Fork and Beans. For those of you that know Cara, she is infinitely creative, has a crazy sweet tooth, and makes everything that would seem impossible to make vegan, gluten-free, egg-free and dairy free into absolute perfection. I shamelessly use her Gluten-Free flour blend in nearly every gluten free recipe I make that requires a flour replacement. It’s so good that when I catered my brother’s art show, with more than 200 people in attendance, that no one could believe the baked goods were gluten-free (seriously).

Cara has recently taken the leap into full time blogger, meaning, she quit her day job to make all her culinary dreams at Fork and Beans come true. Radical! She offered me a chance to give one of my readers a copy of her very first E-Book, the very timely “A Fork and Beans Halloween Special.“ If you know Cara at all, you know her love for all things Halloween borders on psycho obsessive (in the most endearing way)! Here’s a sneak peek at what’s inside:

These recipes would all be fantastic for your next Halloween shin-dig! All of the recipes are vegan, egg-free, dairy-free and gluten-free, most of the recipes are also nut-free/soy-free. So, you’ll be happy to know you can serve it all to all your guests without worrying about everyone’s individual allergies/food needs! Today I’ll be sharing (with Cara’s permission) her Monster Rice Cereal Treats Recipe.

Monster Rice Cereal Treats

Ingredients:

4 cups Dandies vegan marshmallows
6 cups gluten-free rice cereal
3 tablespoons vegan butter
Natural green food coloring
Edible candy eyes
Gauze
Skull cookie cutter

Directions:
In large saucepan melt the vegan butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add a few green food coloring drops into the mixture and stir until evenly colored.

Add cereal and stir until well combined.

Using wax paper, evenly press mixture into a greased 13 x 9 x 2-inch pan. Allow to cool.

Cut out skull shapes with the cookie cutter.

Wrap each head with gauze and place the edible eyes on by either pressing firmly in the treats or “glue” with royal icing.

Now for the best bit. This E-Book is for sale on Cara’s site for a mere $7. While I’m doing a giveaway here, I know that most of you probably have that much in change under your couch cushions, so support Cara, buy this book and throw the best Halloween Party ever!

Oh and the book includes a special bonus! 10 of Cara’s Homemade Gluten, Egg, and Dairy-Free Candy Bars!

For a chance to win a copy of this amazing cookbook, 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 7th of October to enter! I will notify the winner by email on Wednesday the 10th of October. GO!!

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Kathy Hester’s Vegan Slow Cooking for Two or Just for You. Review, Recipe and Giveaway!

Kathy Hester is at it again! This time she’s saving the day with a Vegan Slow Cooker book that’s for small families, or perhaps one like mine, where all of us can’t agree on one single dinner so the kids get PB&J or vegan ramen if I know they aren’t going to want what’s on the menu (shhh). Almost all of the recipes are low-fat or oil free, are simple to prepare and use ingredients that most of us all ready stock in our fridge or pantry. You will need however, one very important item, a 1.5 quart or 1.5 liter slow cooker to make these recipes. I bought mine for $10 ages ago. You can find one online or at a big box or kitchen store. Believe me, it’s worth the investment (says the girl with 6 slow cookers of various sizes).

I also own her book, The Vegan Slow Cooker, which is absolutely amazing and perfect for larger families or for making enough to have leftovers to freeze for busy days. I reviewed her awesome The Great Vegan Bean Book a few months ago and her Lentil Quinoa Bolognese recipe I shared from that book is still getting loads of traffic on my site (yes, it’s so delicious!). Today I’ll be sharing (with her permission) the recipe for a gorgeous and perfectly portioned Lemon Blueberry Cake later in this post, but first feast your eyes on some of the other creations I made from Vegan Slow Cooking for Two or Just for You. Ooey Gooey Bananas Foster. This little ditty can cook overnight and welcome you to the breakfast table with glee. If you add her Butterscotch Rum Sauce to this dish, like I did, be prepared to start putting that stuff on and in everything… You won’t be able to stop!

I made this bad boy gluten-free using this GF blend. No one was the wiser… Oh and it got a dosing of the Butterscotch Rum sauce as well.

Hearty Lasagna Layered with Nut Ricotta. My family pretty much has a lasagna fetish, this one definitely met our high-standard approval rating.

Gimme That! Need I say more?

Every Season Minestrone. This recipe is excellent for using up whatever veggies you may have around. It’s both light and comforting, which is perfect for the cool weather that’s arrived.

Blueberry Lemon Cake

*Soy-Free *Gluten-Free Option *Oil Free Option

When you bake a cake like this one in your slow cooker, it becomes moist and sumptuous. But you don’t want the condensation making it wet and preventing it from baking, so use a clean dish towel under the lid to soak up the moisture. Just make sure to fold the towel in quarters so it doesn’t touch the hot sides of your slow cooker.

For the Dry Ingredients:

1/2 cup (60 g) whole-wheat pastry flour (for gluten free, use GF baking mix)
1/4 teaspoon stevia plus 1 teaspoon agave nectar or sweetener of your choice, to taste
1/4 teaspoon baking powder

For the Wet Ingredients:

1/3 cup (80 ml) unsweetened nondairy milk
1/4 cup (36 g) blueberries
1 teaspoon ground flax seeds mixed with 2 teaspoons (10 ml) warm water
1 teaspoon olive oil (for oil free, substitute applesauce or pumpkin puree)
1/2 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract

Spray the crock with oil or line with parchment paper to make the recipe oil-free. Mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet to the dry and mix until combined.

Pour the mixture into the slow cooker and spread evenly on the bottom. Put a clean dish towel or paper towel between the lid and slow cooker to absorb the condensation.

Cook on high for 60 to 80 minutes or until the middle is solid and doesn’t indent when you touch it.

Buy “Vegan Slow Cooking for Two or Just for You” in paperback format on Amazon here or get the Kindle version here.

Visit Kathy Hester at her site Healthy Slow Cooking here.

Visit the “Vegan Slow Cooking for Two or Just for You” Blog Tour page here to get some other great recipes from this book!

For a chance to win a copy of this amazing cookbook, 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 4th of October to enter! I will notify the winner by email on Monday the 7th of October. GO!!

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Fit Quickies 5-Minute Targeted Body-Shaping Workouts by Lani Muelrath. Review and Giveaway!

In a bit of an exercise rut? Can’t find the time to fit it all in? Well, you and me both!

When Lani Muelrath sent me her book, Fit Quickies 5-Minute Targeted Body-Shaping Workouts to review on my site, her timing was perfect! The only exercises I have been doing as of late is some light (but awesome) yoga. Still, I haven’t been strength training because, well, I find it hard to fit it all in at the moment with my crazy schedule. So this gem of a book came just at the right moment. It offers quick and effective workouts that anyone can fit in to build muscle, define and tone and shrink the problem areas. She shows you the correct posture, the right lifting methods and more to optimize your results without spending hours in the gym! In fact all of the exercises can be done in the privacy of your own home.

“Fit Quickies is one exercise book that understands that you don’t have to exercise like a maniac once you get the food right. Highly recommended.” ~ John Robbins

Lani knows just what she’s talking about. She’s been through her own personal 50 pound weight loss journey and has maintained the loss for more than a decade. She figured out that a McDougall like plant based eating plan solved her yo-yo diet scenario and enabled her to achieve the body she desired when she added the right amount of exercise.

Doesn’t she look amazing?!?

More about award winning Lani Muelrath: M.A., CGFI, CPBN, FNS – The Plant-Based Fitness Expert – specializes in helping people who struggle with health, weight and energy levels transform their bodies – and their lives – without going hungry or grueling, excessive exercise. She is also a presenter and celebrity coach for the 21-Day PCRM Vegan Kickstart and VegRun Programs and is the Fitness Adviser for the Dr. John McDougall Health and Medical Center Discussion Boards. She presents regularly for the Complete Health Improvement Project (CHIP). In addition, she is the Health and fitness expert for Vegan Mainstream and Plant-Based Fitness and Healthy Living Examiner at for Examiner.com.

Lani has been a Guest Lecturer in Kinesiology at San Francisco State University and is an Associate Professor in Kinesiology at Butte College. She has a Master’s degree and several teaching credentials in Physical Education, and holds multiple fitness certifications including Fitness Instructor from the American Council on Exercise, Yoga, and Pilates-based instruction from the PhysicalMind Institute.

For a preview of her book, watch the video below:

http://vimeo.com/55774021

Buy Fit Quickies on Amazon here, or get a signed copy from Lani here.

For a chance to win a copy of this amazing book, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA and Canada only. You must also follow this blog by email or RSS feed to qualify. You have until Monday the 23rd of September to enter! I will notify the winner by email on Wednesday the 25th of September. GO!!

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Vedged Out Turns One, Gets a Sweet Book Deal and More Awesomeness!

Howdy beloved readers! It’s Vedged Out’s One Year Blogiversary today and I’m taking you on a tour through the highlights and lowlights of the year:

Insane Chocolate Layer Cake

It’s been an amazing year! Some highlights included Forks Over Knives featuring my health transformation testimonial and ChooseVeg.com featuring me on their health page.

Then we’ve had two very. awesome. Virtual Vegan Potlucks.

Spooky Macadamia Nut Brie En Croute

um, I’m still dreaming about that one

Mini Jackfruit and Kimchi BLT Slider Bites

Two words. Jackfruit. Bacon.

The top viewed post on my site this year:Individual Vegan Margherita Pizzas with Homemade Fresh Moxarella

people go crazy when homemade vegan cheese is tastier, easier, healthier and cheaper than running to your local Whole Foods for another bag of Daiya.

The least viewed post on my site this year:Baked Maple Dijon Baby Lima Beans.

Yeah, can’t blame my readers, doesn’t look like the most appetizing dish, does it? I swear they were good!

The cookie bars that took over Pinterest by storm:Healthied Up Vegan Chocolate Chip Cookie Bars

who doesn’t love an easy to put together ooey gooey dessert?

This ALL VEGAN Thanksgiving Menu shared with beloved friends and family, including Annie at An Unrefined Vegan

Then we had that low point, with that injury (currently still injured, I’ll have another healing series coming up soon).Goodbye Running, I still miss you like crazy.

But when one door closes another one opens! And now I’ve also got some awesome news, I’ve signed a book contract with Vegan Heritage Press! I couldn’t be more proud to be working with such an amazing and compassionate publishing house. You’ll have to wait for all the juicy details, but it’s official. I’m an author!

The Vegan Heritage Press family all ready includes some Vegan Superstars: the amazing and talented raw vegan chef Amber Shea Crawley, prolific vegan cookbook author and goddess Robin Robertson, recipe developer extraordinaire Bryanna Clark Grogan, vegan baking fool Tamasin Noyes, national recipe competition winner Betsy DiJulio and several new faces that I can’t wait to become acquainted with!

Oh, and I’ve all ready been a recipe contributor for Sunwarrior for some time, but now I’m joining their expert ambassador team as well! Yeah, just gotta submit that Bio. They’ve truly got the best vegan vitamins and supplements on the planet. Pure love.

Thanks for all the love and support along the way. Can’t wait to see what this next year brings!

Amanda, Somer (holding Amanda’s juicy baby), Carolyn and Erika

If you want to start at the very beginning, see my very first post on Vedged Out here: 20 Reasons Why Going Vegan Sucks.

Love, Somer

Antioxidant Purplicious Chia Jam with Super Powered Nut Butter

So, several months back, I was talking to Annie over at An Unrefined Vegan. We both had sworn we’d never do MOFO again after last year. Well, somehow during that conversation I suckered her in, I was going to go along for the ride as well, but circumstances for me didn’t allow it, so this is a bit of an ode to Annie’s PB&J MOFO theme. Wishing I was doing MOFO too, but there’s always next year!

Antioxidant Purplicious Chia Jam

3 C. Pitted Cherries
2 C. Raspberries
1 C. Blueberries
1 C. Strawberries
1/2 C. Pomegranate Arils
1/2 C. Pure Maple Syrup
5 T. Chia Seeds
Dash Cinnamon

Method: Combine fruits, pure maple syrup and cinnamon in a large saucepan over medium heat. Cook until it reaches a low boil. Mash a bit with a potato masher, add chia seeds and reduce heat to a simmer. Simmer for 15 minutes, stirring often until nicely thickened. Remove from heat and ladle into jars. Share. Keep refrigerated, will stay fresh for several weeks.

Super-Powered Nut Butter

2 C. Raw Almonds
2 C. Raw Cashews
1 C. Raw Pecans
1/2 C. Sunflower Seeds
2 T. Hemp Seeds
2 T. Sesame Seeds (I used black and regular)
2 T. Flax Seeds
2 T. Chia Seeds
1/2 C. Unsweetened Dried Shaved Coconut
1/4 C. Pure Maple Syrup
2 t. Kosher Salt

You may also need to halve this recipe if you have large food processor envy.

Method: Preheat oven to 350 degrees, roast nuts all nuts and seeds on a large baking sheet (except coconut) for 5-7 minutes, stirring once. Add shaved coconut to the nuts and seeds and roast for a few minutes more until the coconut turns golden. Remove from oven. Let cool briefly. Add to food processor and let ‘er rip. You may have to scrape down the sides a couple of times but in 5 minutes or so it should start to come together and stop looking like very finely ground nut flour. When that happens, add the maple syrup and the salt. If you notice steamy fragrant luciousness emitting from your food processor, you’re not the only one, and no the motor isn’t malfunctioning, the nut butter is heating up under blissful pressure. Process for a couple more minutes until delicious. Eat while gooey and warm and turn into a nut butter superhero. Add pretzel rolls, I know you haven’t forgotten these! 🙂

Instant Picnic! Make sure to visit Annie for 20+ posts of PB&J insanity!

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Cheryl’s Revenge Cookies

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The 45 Second, Single-Serve Vegan Chocolate Brownie

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Monster Rice Cereal Treats

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Blueberry Lemon Cake

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a Rafflecopter giveaway

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Antioxidant Purplicious Chia Jam

Super-Powered Nut Butter

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