GUYS. I am so excited to share this book with you. I've been lucky enough to call Jackie - girlboss over at Vegan Yack Attack - a friend for a few years now, and I just love her. She is smart, witty, sassy, fun to drink with and best of all - a fantastic chef! She's pretty easy on the eyes, too. 😉 And so is her new cookbook! Vegan Bowl Attack is packed with more than 100 one-dish, plant-powered meals, and comes in a gorgeous hardcover edition. Jackie combines vegetables, protein, and whole grains in one dish to make simple and delicious meals. And who doesn't love a good bowl? It means less dishes, easier food-mixing on a single fork, and an excuse to slurp up leftovers. 
​
Filled with creative recipes like Peanut Butter Pretzel Oatmeal, Tex Mex Potato Salad, Mean Green Ramen and a S'mores Pudding Bowl, this cookbook is a must-have of the summer for sure. The recipes are well thought out and because Jackie is already a superstar, you know anything you try will turn out perfectly. The accompanying photography is gorgeous, with bright and colorful photographs alongside most of the recipes in the book. I included a few of my faves from the book below - they're all on my must-make list.

First Jackie's Cherry Amaretto Ice Cream, followed by her Smoky Corn Chowder Bread Bowl (which I was luckily enough to try at the cookbook release party) and her Apple Pie Smoothie Bowl. Doesn't that last one sounds PERFECT for fall?!
​
Lucky for you, even if you don't have a copy yet (they're available wherever books are sold, and also here!) we get to share with you all a favorite from the book - Jackie's Loaded Potato Breakfast Bowl! Scroll down for the recipe, and be sure to grab yourself a copy of Vegan Bowl Attack ASAP! ​

LOADED POTATO BREAKFAST BOWL

INGREDIENTS
For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:
1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

DIRECTIONS
To make the potato hash:
Melt the coconut oil in a large pan over medium-high heat. When the 
pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, 
stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, 
and sauté until the onions become translucent. Lower the heat to medium and then add the 
tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and 
cooked all the way through.

Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so 
that it does not become too limp.

To make the mushroom gravy:
Make the gravy at the same time as the potatoes if you can; I 
wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a 
medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over 
medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until 
the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have 
darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir 
until everything is coated evenly. Put the contents of the saucepan in a blender or food processor 
along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few 
times for a smoother consistency.

Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy 
simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then 
season with pepper.
​
Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with 
cheese shreds, if using, and the gravy. Serve immediately.

Yield: Makes 2 large or 4 small servings. 

Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.

If you're a fan of sweet frozen treats - and really, who isn't? - then you need to get your hands on the N'ice Cream cookbook! Bloggers Virpi and Tuulia, the creative forces behind the blogs Vanelja and Tuulia.co, teamed up to create this gorgeous book packed with 80 better-for-you frozen goodies. They were sick of seeing all the crummy ingredients in traditional ice creams and non-dairy frozen treats so they created this cookbook as a 'candy land' of wholesome, vegan recipe alternatives. And with recipes like Apple Avocado Mint Popsicles, Dreamy Chocolate Sundaes and Salted Caramel Milkshakes you'll never miss the old stuff! All of the recipes can be made without an ice cream maker, which I love since I don't own one myself. I also love how simple and healthy all of the ingredients in the book are. No crazy ingredients, just whole, healthy foods blended and frozen to perfection. The best part this book comes out TODAY! Yup, you can find it on store shelves at your local bookstore this afternoon. Or, you can scroll all the way to the bottom of the page and enter for a chance to win a FREE copy for yourself! Either way, enjoy the recipe for the sweet and simple Coconut Sundae with Peanut Butter Caramel Sauce Virpi and Tuulia were kind enough to share with us below. 

Coconut Sundae
Ice cream sundaes have a lovely nostalgic vibe, and this quick version of a vanilla sundae is unbelievably easy, yet so creamy. You need only four or five ingredients! Serves 2. 

INGREDIENTS
Ice Cream:
1 (14-ounce/400-ml) can full-fat coconut milk (refrigerated overnight)
2 frozen bananas
½ teaspoon vanilla extract
1 tablespoon maple syrup, optional

Peanut Butter–Caramel Sauce
1 tablespoon peanut butter
1 tablespoon maple syrup or other sweetener
2 tablespoons unsweetened almond milk or other plant-based milk

DIRECTIONS
Open the coconut milk can and scoop the thick, solid white cream into a blender. Add the bananas and vanilla and blend until smooth, scraping down the sides of the blender as necessary. Taste and add maple syrup, if desired.

To make the peanut butter caramel sauce, combine all the ingredients in a small bowl and stir until you get a nice thick caramel sauce.

Pour the ice cream into bowls, top with the Peanut Butter–Caramel Sauce, and enjoy!

Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Virpi Mikkonen and Tuulia Talvio, 2016.

You made it to the giveaway! You can certainly buy your own copy of the book here, or you can enter to WIN a copy using the widget below. Good luck! 

If you're someone who regularly eats vegan and vegetarian food - or really just loves #foodporn on Instagram - you've probably heard of Minimalist Baker, or at least seen her gorgeous food photos. She is an amazing whiz in the kitchen, churning out impressive and brilliantly thought out plant-based and mostly gluten-free recipes. She's a full-time blogger, and she has truly mastered her craft. I absolutely look up to her and adore following along with her fun, lip sync-filled snapchat videos and seeing what creative recipes she churns out next. Dana not only creates great meals, but photographs them all beautifully and updates her blog multiple times a week. I'm always looking to her for weeknight meal inspiration, and this new cookbook is the perfect way to browse through some of her favorite, tried and true recipes. She serves up everything from Pizza Burgers (the cookbook cover photo) to Thai Quinoa Meatballs and Strawberry Cheesecake Bars, and all are made to be easy to make and clean up. And they all look DELICIOUS. Dana's recipes have never let me down, and I can't wait to work my way through the whole book. Plus, a good hardcover cookbook just always feels good in your hands - like its weightiness defines how full of food knowledge it is...which is totally true here. Do yourself a favor and make the BEST Vegan Enchiladas, which Dana so generously shared her recipe for below, and be sure to scroll all the way down to enter to win a copy of Minimalist Baker's Everyday Cooking!

The Best Vegan Enchiladas 
The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal. Serves 4 (yields 8 enchiladas)

Prep time 15 min. | Cook time 35 min. | Total time 50 min.  

ENCHILADA SAUCE
1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil
½ large white onion (75g), diced
3 cloves garlic (1½ Tbsp or 9g), minced
1 15-ounce (425g) can tomato sauce
1 chipotle pepper in adobo (canned), chopped, plus 1 tsp adobo sauce (plus more for taste) 
½ cup (120ml) water (or substitute vegetable broth)
1–2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar), plus more to taste
Sea salt and black pepper, to taste

ENCHILADA FILLING
1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil 
½ large white onion (75g), diced
1 poblano pepper (17g), seeds removed, diced
Sea salt and black pepper, to taste 
1 15–ounce (425g) can vegetarian refried beans or pinto beans, well drained
​8 white or yellow corn tortillas 

TOPPINGS (optional) 
Lime juice
Red onion, diced
Ripe avocado, sliced
​Cilantro, torn/chopped 

Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15ml) grape seed oil, the onion, 
and the garlic. Cook, stirring frequently, until soft and translucent, 4–5 minutes. 

Add the tomato sauce, chipotle pepper, adobo sauce (plus more to taste), maple syrup and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering). Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and maple syrup for sweetness.

Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F (176 degrees C). Once the skillet is hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 3–4 minutes.

Add the refried beans and stir/mash to combine. Add ⅓ cup (~90ml) of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.) 

Pour a bit of sauce into the bottom of 9 × 13–inch (3-quart) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8–10 tortillas), then roll up the tortilla. Place the seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, adding more sauce as needed. Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional). Bake at 350 degrees F (176 degrees C) for 15-20 minutes, or until warmed through.

Top with desired toppings and serve. I highly recommend lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own!

Leftovers keep, covered, in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F (176 degree C) oven for 15-20 minutes, or until warmed through. 
[Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of 
Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz]

Above are  few more sneak peek images from Dana's new cookbook. Doesn't it all just look so drool worthy?! If you're as big a fan as I am you need to get yourself a copy. You can either buy one here or try your luck and enter our giveaway using the widget below. We'll be picking ONE winner. Good luck! 

I've followed the gorgeously curated Love & Lemons blog for quite some time now. Jeanine's effortless looking recipes accompanied by her brilliant photography, with some help from her husband Jack, are the epitome of drool-worthy food porn. Their photos are always bright, crisp, and inspire me to get cooking. While their recipes aren't always vegan, they usually are, and are always vegetarian. This holds true for the cookbook as well, with many GF options clearly laid out. The book is organized by the type of food you're cooking with, (i.e. carrots, onions, stone fruits, winter squash), which makes finding a recipe super easy. The book also offers simple meal suggestions based on whats leftover in the fridge, things you always wants to have in your pantry, and even recommended cooking tools. 
It's a gorgeous, hardcover book with over 120 recipes and 300 photos that will truly inspire spring and summer cooking and will have a space on our bookshelf for years to come. And we're lucky enough to not only share a favorite recipe from it, but to offer a FREE copy to one lucky winner in our giveaway below! 
The recipe we're sharing from the book is for these gorgeous, easy-to-eat Vegan Carrot Waffles. They come out fluffy, sweet, and just a bit crunchy around the edges. They were perfect topped with coconut whip and a bit of maple syrup! Other recipes I'm excited to try? The Crispy Shiitake BLT, Pea + Sweet Potato Samosas, and Green Tomato Basil Grilled Cheese. You're going to love this cookbook. So, let's get cooking!

(Be sure to scroll all the way to the bottom of the post to enter the giveaway!)

VEGAN CARROT WAFFLES 

INGREDIENTS
2 cups (500 mL) whole spelt flour or white/wheat mix
2 teaspoon (10 mL) baking powder
2 tablespoons (30 mL) ground flaxseed
1/2 teaspoon (2 mL) cinnamon
1 cup (250 mL) grated carrots
2 cups (500 mL) almond milk at room temperature
1/4 cup (60 mL) melted coconut oil
1 teaspoon (5 mL) vanilla extract
2 tablespoons (30 mL) maple syrup, plus extra for serving
Sea salt
1 recipe coconut cream (page 287 in the cookbook) (optional) 

DIRECTIONS
Preheat a waffle iron. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using. 

Yield: 4 to 6 waffles

[Reprinted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio. Photographs copyright © 2016 by Jeanine Donofrio and Jack Mathews.]

You made it to the giveaway! To enter to win a copy of the Love & Lemons cookbook, please use the widget below. Giveaway is open to US residents only. Sorry, mates. And good luck! 

It's finally spring and along with the greenery and burgeoning blooms all over the city, its the season for NEW cookbooks! Okay, so there's another season in the Fall (which is when my book, Homestyle Vegan will be out!), but we've got so many great ones coming out right now that I had to share them all with you! I love collecting cookbooks and trying out other peoples recipes to find new favorites, so I'm pretty excited about this giveaway. After we give you a quick preview of each book you can scroll alllllll the way to the bottom of the page to enter for a chance to win not one but TWO books from the stack above - both the Juice + Nourish and the Chickpea Flour Does It All cookbooks!

Juice + Nourish by Rosemary Ferguson

​As a model, nutritionist and mother, Rosemary Ferguson understands how to eat healthfully, on-the-go, while balancing a million other things. For her, making and enjoying fresh juices and smoothies is key to getting the essential vitamins and nutrients her body needs, and are a quick answer to food prep and for overhauling your health from the inside out. The book is full of 100 recipes paired with beautiful photography designed to promote overall health and energy. The book is split into sections based on need, so chapters like Detox + Heal, Care + Preserve, and Protect + Strengthen will help you find what you're looking for quickly, whether its for gut health, mood booster, anti-inflammatories - whatever's ailing you. Rosemary has been following this whole-body approach to health for years and she looks healthy and happy, so - I'll have what she's having! Be sure to scroll all the way down to enter the giveaway. 

Cut The Sugar - You're Sweet Enough by Ella Leché

​I've followed and loved Ella's blog, Pure Ella, for quite some time. Her gorgeously photographed, creative recipes always keep me coming back for more, and her light, embraceable style makes her feel relatable and say to connect to. In her cookbook 'Cut The Sugar', she explores recipes created with WAY less sugar- 'cause who needs it? There are dishes from breakfast and brunch to dinner and dessert and everything in between - and everything with little to no sugar. How does she do it? Creativity and stevia. The dishes all look so good and I LOVED making her simple sweet potato and date chocolate frosting. It came together super easily, had no added sugar, and was somehow perfectly sweet! If you're looking to reduce the sugar in your life without compromising on taste and flavor, this is the book for you. Be sure to scroll all the way down to enter the giveaway. ​

Chickpea Flour Does It All by Lindsay Love

​This is one of the nicer cookbooks I've seen lately. Gorgeously photographed and designed by Lindsay of the blog 'Dolly and Oatmeal', it's a big, beautiful book packed with tons of recipes - all gluten and dairy free. Though full disclosure - while almost everything in the book is vegan, it is not an entirely vegan cookbook. That being said, the recipes are all seasonally divided by month and what is in season that month - which I totally love. No more wondering what to do with produce found at the farmers market! I'm especially interested in making Lindsay's Apple Crumb Bars and Squash Donuts with Almond Butter Glaze. I'm just amazed that she was able to do so much with chickpea flour - what a girl boss! You can enter to win a copy of her book and of the Juice + Nourish cookbook below.

Jessica Nadel of the blog Cupcakes and Kale is a serious girl boss. She runs a beautifully designed blog and has put out not just one, but TWO cookbooks this year: her first, Greens 24/7 + her latest follow-up, Superfoods 24/7. I don't know how she found the time to do all that, keep her website going, stay consistent on social media AND run her organic bakery, Oh My Bakeshop and her restaurant Tuco's Tacos, in Ontario, Canada- she is SERIOUSLY rockin' it! 
Superfoods 24/7 is filled with over 100 creative, healthy, superfood-packed recipes from Jessica complimented with beautiful photography by my friend and Vegan Yack Attack blogger Jackie Sobon. This book keeps a focus, as you may have noticed in the name, on packing Jessica's Top 40 superfoods into regular, everyday recipes for you to enjoy. From on-the-go breakfasts to afternoon snacks an effortless dinners, this cookbook has something for everyone to enjoy. And if nutritional info is your jam, you're in luck - Jessica includes the nutritional breakdown for each recipe so you can stay on top of what you're taking in. Recipes I'm excited to try? The Coconut Kale Soup with Cashew Creme Fraiche, Sunflower Seed and Sprout Pad Thai, and Adzuki Bean Brownies! We made her Minty Matcha Nanaimo Bars and just had to share with you guys - they were SOO good! I have made several batched since. I love them! And they're perfect for sharing - you get about 20 small bars per batch. Scroll down for the recipe, and find a copy of Superfoods 24/7 for yourself here! 

INGREDIENTS
For the Base:
½ cup (50 g) walnuts
½ cup (85 g) almonds
1 cup (180 g) medjool dates
3 tablespoons cacao powder
¼ cup (20 g) unsweetened shredded coconut
pinch of sea salt

For the Middle Layer: 
3 cups (225 g) unsweetened shredded coconut
3 tablespoons agave nectar or maple syrup
2 tablespoons coconut oil
½ teaspoon pure mint extract
2 teaspoons matcha powder

For the Top Layer:
Easy Raw Maca Chocolate Bark:
½ cup (125 ml) melted coconut oil
¼ cup (60 ml) agave nectar
½ cup (65 g) cacao powder
2 tablespoons maca powder
¼ teaspoon sea salt
(we just used about 1 cup of melted chocolate chips instead)

DIRECTIONS
For the Base:
Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper and set aisde. For the base, grind the walnuts and almonds in a food processor until the consistency of a coarse flour Add the remaining ingredients and process until broken down; when pinched between your thumb and forefinger the mixture should stick together. If not, add a tablespoon of water and try again. Transfer to the baking dish and press down firmly in an even layer. Place in the freezer.

For the Middle Layer: 
For the middle layer, wipe out the bowl of the food processor. Add the shredded coconut and process until it turns into coconut butter, about 4 to 5 minutes. Then add the remaining ingredients and process to combine. Add this layer on top of the base layer and smooth out with a spatula or the back of a spoon. Return to the freezer. 

For the Top Layer:
Line a small baking sheet with parchment paper. Whisk together the coconut oil and agave in a bowl until completely mixed. Add the cacao powder, maca powder, and salt, whisking continuously until smooth. Work quickly as the mixture will start to solidify. OR alternatively you could do like we did and just melt about 1 cup of chocolate chips. Add this to the pan as the final layer, smoothing it out with a spatula or the back of a spoon. Return to the freezer for 20 minutes. 

Slice into 25 bars using a heated knife to cut through without breaking the chocolate layer. Store in an airtight container in the fridge or freezer for up to two weeks. If storing, in the freezer, remove 20 minutes before serving (10 minutes if storing in the refrigerator). Enjoy! 

Credit line: Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day © Quantum Publishing, 2015. Reprinted by permission of the publisher, The Experiment. Cover photo by Jackie Sobon. Available wherever books are sold. theexperimentpublishing.com

When I was offered a copy of my blog pal Emily von Euw's latest (and THIRD- get it girl!) cookbook, The Rawsome Vegan Cookbook, I was super excited. I've followed Emily's blog for years now, admiring her increasingly amazing photography and her laid-back blog post writing. She regularly posts drool-worthy recipes that are not only raw, but vegan and gluten-free as well. Plus, she seems like a gal I could have a good time with, and I like that. Emily's recipes are as simple as it comes; basic whole foods and plenty of veggies make an appearance in nearly every recipe, but all differently arranged and paired with a bevy of sauces and toppings. Her creativity clearly extends beyond raw goods though, because in this cookbook there are a host of recipes that are 'lightly cooked' and look AMAZING. Some of the things on my 'to-make' list? Her Epic Portobello Yam Burgers, Sweet + Sour Bok Choy, Beet Ravioli and Fully Loaded Yams.
Emily's photography also just keeps improving, and you can see a clear difference in each book. This latest one shows off her increasingly thoughtful photo composition, each page begging to be gobbled up. The fresh produce always contrasts beautifully with the creamy, crunchy, mouth-watering final recipes. You'll want to make every recipe in this book the moment you get your hands on it!
When we chose the recipe to make, we wanted to pick something simple, savory, and satisfying. We went with Emily's Cream of Carrot Soup, because it looks just perfect and is a great, easy winter-time meal. Oh, and did we mention we're giving away one FREE copy of this cookbook to one of YOU?! Read on, ladies & gents, and be sure to scroll all the way to the bottom to enter the giveaway! 

But first, a note from Emily herself about this recipe:

I always forget how much I love soup- until I make a bowl of soup. This is perfect for a cold, rainy day, made with fresh carrots from the farmer's market or your own garden. Option: Switch out the potato for yam. 

INGREDIENTS:
2 1/2 cups (592 ml) water
2 cups (303 g) chopped carrots
1/3 cup (51 g) chopped potatoes
3 peeled garlic cloves
1 small onion
1 tablespoon (14 g) chunk peeled ginger
1 teaspoon dried thyme, plus more for garnish
1 teaspoon paprika powder, plus more for garnish
1/2 teaspoon fennel seeds, plus more for garnish
1/4 teaspoon black pepper, plus more for garnish 
2 tablespoons (30 ml) extra virgin olive oil (optional) 
1 teaspoon sea salt 

DIRECTIONS:
​Throw everything in a pot, except the olive oil and salt and bring to a boil. Reduce to a simmer and let everything cook in the water for 10-15 minutes, or until the onion is falling apart and tender and the potatoes are at least soft enough to poke through with a fork. 

Transfer everything into a blender, adding the olive oil and salt now, and blend until smooth. Adjust according to taste, adding more salt or other spices if desired. 

Pour into bowls and garnish with cracked black pepper, more olive oil, fennel, paprika and thyme, and perhaps a sprig of basil or other fresh greens. Curl up with a blanket and enjoy! 

The year is almost over, but there have been some GREAT cookbooks out this year! I've reviewed a bunch on FV - you can find them by searching 'cookbooks' in the search bar - and love adding new books to my collection. There are so many amazing chefs and food artists out there creating really great work, and we're so happy to support them. Plus, my very OWN cookbook will be out about this time next year! (WOOT WOOT!) 
We recently received these 5 cookbooks, and rounded them up into one place so you could get a glimpse of some of the latest cookbooks out and check out whats inside before you buy. Any of these books would make fantastic Holiday gifts for friends or family, and because each of these books caters to a slightly different audience, we've got something for everyone on your list! AND if you scroll all the way to the bottom, we're sharing a SUPER yummy recipe from Crossroads - their Warm Kale + Artichoke Dip! Its cheezy, its rich, and you'd never believe it was vegan. Let's dive right in!

And here is the DELICIOUS recipe shared generously with us from the NEW Crossroads cookbook for Warm Kale + Artichoke Dip! It's so melty and cheezy, it would make a great app at a party with friends or a perfect night-in dip to munch while watching movies. We're huge fans of visiting the Crossroads restaurant so being able to make some of their world-class dishes at home is more than satisfying. You can get your copy of the Crossroads cookbook HERE.

Warm Kale and Artichoke Dip 
Makes 4 cups
That retro classic, spinach and artichoke dip laden with cream cheese and sour cream, is transformed into a contemporary version that is still rich and creamy but allows the vegetables to shine. Kale’s chewy texture and peppery kick make it a bold stand-in for spinach. When sautéing the artichokes, take care not to let them brown; you want the dip to keep its beautiful pale color. The cashew cream needs to be prepared a day in advance, so plan accordingly. Serve with Harissa Potato Chips, Lentil Crackers, or raw vegetables, or try putting it on baked potatoes or using it as a filling for stuffed pasta, such as cappellacci (page 197).

8 large artichoke hearts or two 15-ounce cans artichoke hearts in water
2 tablespoons Earth Balance butter stick
2 shallots, minced
½ cup dry white wine
½ cup dry sherry
1 cup Cashew Cream (see note)
1 cup Vegetable Stock or store-bought stock
½ cup nutritional yeast flakes 
2 tablespoons fresh thyme leaves
6 cups baby kale, coarsely chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Smoked paprika, for garnish

1. If using fresh artichoke hearts, bring a large pot of lightly salted water to a boil. Add the artichoke hearts and blanch for 10 minutes, or until slightly tender; a paring knife should slide in easily. Drain the hearts and plunge into an ice bath to “shock” them—i.e., stop the cooking and cool them quickly. Drain and coarsely chop. If using canned artichokes, simply drain and chop.
2. Put a large deep sauté pan over medium heat and add the butter substitute. When it has melted, add the shallots, garlic, and artichoke hearts and cook, stirring, until the vegetables are soft, 6 to 8 minutes.
3. Add the wine and sherry and cook for 1 minute to evaporate some of the alcohol. Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium-low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn’t stick and burn on the bottom of the pan.
4. Fold in the kale a few handfuls at a time and continue to simmer until the kale is soft and the artichokes have broken down slightly, about 10 minutes. Season with the salt and pepper. (The dip will keep for up to 3 days covered in the refrigerator. To serve, reheat over medium-low heat, stirring often.) 
5. If the dip appears too thick, add a couple of tablespoons of stock or water.
6. Spoon the dip into a serving bowl, dust with smoked paprika, and serve with the potato chips, crackers, or sliced raw vegetables.

Cashew Cream
Makes 3 cups 

2 cups whole raw cashews, rinsed
Filtered water

1. Put the cashews in a bowl and pour in enough cold filtered water to cover. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 1 day.
2. Drain the cashews in a colander and rinse with cold water. Transfer the cashews to a blender, preferably a Vitamix, and pour in enough cold filtered water to cover them by 1 inch, about 3 cups. Blend on high for 2 to 3 minutes, until very smooth and creamy without any trace of graininess. The cashew cream should be smooth on the palate; add more water if necessary. If you’re not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.
3. Cover and refrigerate until ready to use. It will thicken as it sits, so blend with ½ cup or so filtered water if needed to reach the desired consistency.
​[Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.]

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Laura Theodore is a vegan of over 30 years who has pioneered vegan recipe creation on a local and sometimes nationally broadcast stages. She was a vegan long before it was cool, and now is in the 5th season of her publicly broadcasted show, which airs in over 30 states! Her show, 'The Jazzy Vegetarian' is 100% vegan, but was conceived with the idea that, at the time, many people were either unfamiliar with a vegan diet or assumed it was awful. By calling herself vegetarian, she opened up the eyes of many viewers to how yummy and easy living a plant-based lifestyle can really be. She regularly hosts small celebrities and has been asked onto several nationally broadcasted TV shows to practice her craft. So why the Jazzy part? Because as it turns out, Laura is ALSO musically inclined, with three CD's to her credit. She's a lady with talent! 
Her cookbooks (Vegan-ease is her 3rd) focus on nutrition, delicious, easy-to-prepare vegan meals and lifestyle tips for making the transition to a plant-based diet easy and enjoyable. 
As a pretty experienced vegan chef, I approached Laura's recipes with hesitation - would they be too easy for me to make? Would I enjoy them? Some of her recipes are very simple, and made that way purposely to not only gently introduce meat-eaters to the recipes, but to emphasize how easy it really can be to live a plant-based lifestyle. I ended up actually liking her recipes for their simplicity and the way she invitingly writes them. This is definitely not a book for the advanced chef looking to further their technique, but rather the new to the plant-based lifestyle explorer who like easier, friendlier to first-timer recipes. Would make a great Christmas gift for the veg-curious or someone older transitioning to a vegan lifestyle for their health. Many of the recipes are oil or fat free, with a big focus on using vegetables to re-create traditional meals.
We chose to share this super easy recipe from Laura for her Quick Red Lentil Curry Soup. It was a 'set it and forget it' kind of recipe, which I love when I'm running around the house trying to accomplish a million other things. At the end of the post, you can enter to WIN your very own copy of Laura's book, Vegan-ease! [Just be sure to scroll alllll the way to the bottom.]

But first, a note from Laura on the recipe: 
Needing only fifteen minutes to pre, with only 7 ingredients to assemble, this soup is an excellent candidate for a nutrition lunch or informal supper. As the red lentils cook, they break down to magically thicken the broth. Before you know it, you have a hearty delicious soup, ready to serve. 

Quick Red Lentil Curry Soup 
INGREDIENTS
32 ounces vegetable broth
2 cups peeled and diced red or white potatoes 
1 1/2 cups sliced carrots
1 cup red lentils, sorted + well rinsed
8 ounces cremini mushrooms, diced
1/2 cup filtered or spring water, plus more as needed
1/4 teaspoon curry powder

DIRECTIONS
​Put all of the ingredients into a medium-sized soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer for 45 to 50 minutes, stirring occasionally, until the vegetables are tender and the lentils are soft. Add more water, as needed, if the soup becomes too thick as it cooks. Severe piping hot. 

OUR NOTES:
-Because we're not the biggest fans of chunky veggie soups, we opted to use a immersion blender to blend the soup to a creamy texture (shown below) before we served it.
-This recipe is super easy and whips up fast, but doesn't have a ton of flavor. We added a few pinches of our fave spices, and added a bit more curry powder, plus salt and pepper.
-This recipe is ideal for someone new to plant-based cooking or looking for a simple soup that doesn't require any real kitchen time. If you're an advanced cook, this recipe might be a little under-whelming to you.

You've made it to the end for a chance to enter to win your very own AUTOGRAPHED copy of the Vegan-ease Cookbook! All you have to do is scroll the to the very bottom of this post and enter of one like 6 ways to win. Entries only open to US, sorry mates. Good luck! 

Rebecca Leffler’s new plant-based, gluten-free cookbook, ‘Trés Green, Trés Clean, Trés Chic’ is full of French-inspired recipes full of flavor, color, and creativity- and today, we’re not only sharing a recipe from the book, but we’re giving away a copy to ONE lucky winner. Make sure to head all the way to the bottom of the post to enter!
When I first received the book I was instantly impressed with the bright, appealing colors and fresh ingredients in every recipe. Rebecca, a writer, journalist, and former French film critic now works in New York as a lifestyle + wellness consultant. She uses her experience in French living and eating to introduce clever, plant-based interpretations of classic dishes. Her recipes are all about being fresh, light, and healthy. You’ll find plenty of dishes you sort of recognize - White Asparagus Velouté, Beauty Bourguignon, Amaranth Caviar - and some you might not, like the Beet Ravioli with Faux-mage, or her Le “Chic” Cake. But they are ALL worth trying! Its fun to get a cookbook with dishes I would never think to explore myself, and Rebecca’s cookbook has given me a new appreciation for simple French cooking! 
What I love most about her cookbook are the extras, like when she shares favorite yoga sequences, natural beauty treatments, and positive vibe playlists. Rebecca's belief that mind and are intertwined is one I definitely agree with, and I love her incorporation of whole body health into her book. Her recipes are simple enough for everyone to attempt but tasty and sophisticated enough that everyone’ll guess it must be from a fancy new French place down the block. We especially enjoyed making the Cauliflower Steak Frites and Tahini Hollandaise. So easy, so much flavor! 

Today, we’re sharing Rebecca’s recipe for ‘Notella’ a raw, vegan spin on the classic hazelnut chocolate goodness. Here’s what she has to say about it:

Like any American child, I grew up on peanut butter and jelly and - quelle horreur - fluffernutter sandwiches, AKA peanut butter and marshmallow fluff between two pieces of (white! processed!) bread. In France, Nutella is the traditional 'kid' food. The real Nutella has added sugar, milk powder, and other emulsifiers, but who needs them? Chocolate and hazelnuts are a winning combination on their own, from both a nutritional and flavor perspective. Spread this creamy cacao on tartness, rice cakes, or crackers; use it as a dip for fruits like strawberries, bananas, or apples; add it to Pancrepes; or tap into your inner child and eat it out of the jar with a spoon while no one is looking!

INGREDIENTS
1/2 cup (100 grams) hazelnut butter, homemade or store-bought (no sugar added)
2 tablespoons cacao powder
1/2 teaspoon vanilla powder or extract
1 teaspoon coconut sugar (optional)

DIRECTIONS
Mix all ingredients in a bowl with a spoon until homogenous. Store in a closed glass jar for several days...or weeks, if you don't finish it before!

*Don't forget to scroll all the way to the bottom of the page to enter the giveaway!*

YOU MADE IT! Here is your chance to enter to WIN your very own copy of Trés Green, Trés Clean, Trés Chic’. Enter using the widget below, and we’ll announce a winner next week! Contest only open to residents of US + Canada. Sorry mates. Good luck! 

Credit line: Recipe from Très Green, Très Clean, Très Chic: Eat (and Live!) the New French Way with Plant-Based, Gluten-Free Recipes for Every Season, copyright © Rebecca Leffler, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. *Photo Credit of ‘Notella’ photo, pictured second, belongs to Sandra Mahut.