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Gluten-Free & Vegan Bread Cookbook Giveaway

Gluten-Free & Vegan Bread Cookbook Giveaway

Gluten-Free & Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

If you believe in magic, then you will probably like this book.
You will also probably like this book if:

  • You like bread.
  • You like brand new books (this was released today).
  • You like beautiful books.
  • You like whole grains, but aren’t particularly attached to wheat, spelt, kamut, barley or rye.
  • You are gluten-free, or just want to let a little xgfx in your life.
  • You like free stuff.
  • You like the sound of Raspberry Rooibos Tea Bread.
  • You fancy yourself a bit of an artisan, and you may or may not be a wee bit fancy yourself.

I’ve been baking and baking from this all vegan and all gluten-free book for the last month, and I will gladly stand on the mountain top and testify for all to hear.  It’s one of my all-time favorites, ever.

It’s got chapters on all sorts of nifty breads including quick breads, yeasted breads, sourdough (yes xgfx sourdough–I told you it was special), flatbreads and batter breads.

It’s also got a super secret brand new xgfx technique for baking bread that works.

The publisher, Sasquatch Books, has offered one of our US or Canadian readers a free copy.  All you have to do is comment on this post to win!   I’m letting this offer run until noon PST on November 1st, and then I’ll pick a random entry.  It couldn’t be simpler.

Congrats to Krystyna who won this giveaway!


P.S. If you don’t win this book, I have it on good authority that there are two more upcoming giveaways (plus reviews) coming soon on Cake Maker to the Stars and Julie’s Kitchenette.

Giveaway: Vegan Cuts!!!

Giveaway: Vegan Cuts!!!

Congratulations to our two winners:

Beth, who won Giveaway#1 and saves money on as much organic tahini at the dollar store as she can!


Sarah, who won Giveaway #2 and once bought a $60 container of coconut oil for $14.95! Nice!


There are Vegan MoFo giveaways happening left and right these days, but none like this one. For one thing, you get options, and all of them vegan!

Vegan Cuts is a vegan-owned company that offers great vegan products at a discount. Think of your favorite online deal site.  Now imagine if that site offered deals on purely vegan items.  Pretty great idea, right?  John and Jill are offering two prizes today.

Giveaway 1:
The first is a $50 electronic gift card to spend on any of their deals (and they have a lot of products available each week!).  Take a look at some of the products that have been featured at Vegancuts.The giveaway for the $50 gift card is available to folks in the United States and Canada, but keep in mind that some of the individual companies featured on Vegan Cuts may ship to the US only.


Giveaway 2:
This giveaway is for one month of the Vegan Cuts Snack Box.  The Snack Box is a subscription that delivers a box of goodies to you each month.

The Vegan Cuts Snack Box Giveaway is available to folks in the US only.

To enter the giveaways, leave a comment below by 3:00 pm PST on 10/30/2012, telling me A.) about a time you saved money on a vegan product and B.) which giveaway you’re entering.   Be sure to include a valid email address so that we may get in touch with you and send you your prize!  Two winners will be chosen randomly and announced shortly after 3:00.


If you’re interested in finding out more about Vegan Cuts and signing up to have their deals emailed to your inbox, click here.

Iron Chef Roundup #3: Hot Peppers, Sunflower Seeds, and Grapes

Iron Chef Roundup #3: Hot Peppers, Sunflower Seeds, and Grapes

This week I posed the challenge of using three key ingredients in a unique dish for Vegan MoFo Iron Chef.  I am really impressed by all the entries this week using hot peppers, sunflower seeds, and grapes. They all sound like dishes that I would like to make and, more importantly, eat!

A visit to The Spade & Spoon produced a guide on how to make Sunflower Seed Tarts with Red Wine and Chili Jam. Can you believe it? I didn’t even think of wine when I thought up this week’s ingredient list. Grapes are versatile I tell you! (Left photo in image above.)

Kelly from Grassroots created a Waldorf Salad containing this week’s key ingredients (including jalapeno-roasted sunflower seeds!) and is called “Jalapeno-Face” Spicy Waldorf Salad.  (Center photo in image above.)

How do grilled tofu, taquitos, and Pico de Gallo fit in with this weeks Iron Chef challenge? You’ll have to visit Kim Cooks Veg 4U to see this inspired menu for yourself. (Right photo in image above.)

Vegan Fazool’s entry is unique for many reasons. Using the Candied Cowboys (candied jalapenos) made early during MoFo, The Sheriff, put together “The Shiny Saddle” and “The Candied Sunflower Raisin Saddlebag“. Hope the homestead makes it through the storm alright! (Photo above.)

Two contestants went the stuffed pepper approach.

Another Iron Chef newbie, The Unintentional Vegan used the ingredients beautifully in her Sunflower Stuffed Jalapeno Poppers with Balsamic Grape Dipping Sauce. (Left photo in image above.)

Opting for poblanos in lieu of jalapenos, Laura created a substantial dish from Stuffed Poblano Peppers with Sweet & Spicy Rasin Chutney. Talk about fusion! (Right photo in image above.)

When I thought up this set of ingredients, sunflower seeds in a bread seemed like a natural choice. Apparently, a couple of participants thought so too!

Take a look at Cara’s Raisin Scones with Sweet & Spicy Sunflower Seed Spread. Perhaps this is the perfect thing to eat while reading Wuthering Heights? (Left photo in image above.)

Somer went all-out with her first Iron Chef submission. This Monte Cristo is pretty epic. (Center photo in image above.)

Rubber Cowgirl’s Sunflower Biscuits with Grape-Chili Jam look like a great snack. I can just imagine the spicy sweetness of the jam on a crumbly biscuit. Mmmm mmmm. Kudos to you for eliminating palm oil from your cooking. I’m right there with you! (Right photo in image above.)

Well, that wraps up this season of Vegan MoFo Iron Chef.  Thanks to everyone who participated!  It was a lot of fun to see the key ingredients used so creatively in unique dishes.

It’s My Special Day Round-up

It’s My Special Day Round-up

Just like last year, I signed up to do my one round-up on my birthday. My favorite thing to do on my birthday is just punctuate all of my normal activities by screaming ‘IT’S MY SPECIAL DAY’. Well, IT’S MY SPECIAL DAY so here are all the things I want to post about.

I’ve seen plenty of dirt cakes, but I like the easy Halloween twist!

I thought the fact that her son wanted her to make cupcakes for a friend’s birthday was cute enough, but the idea of kitchen utensils plotting together to break made me laugh. Because i’ve had that happen. THEY’RE SENTIENT, LOOK OUT.

Even though I don’t watch Dr. Who (bad nerd!), I know a lot of people who do so I thought Cadry’s Dr. themed dinner party was really cute.

I have been on a pumpkin-food kick lately (we made pumpkin pie for my birthday in lieu of a cake), and I think that Silas is one of the cutest little vegans EVER, so win/win for him holding a muffin dressed like Spiderman!

But speaking of cakes, this Mint Chocolate Chip Cake with Chocolate Buttercream Frosting is a CILNO (cake i’d like to nom on).

But look, it’s the best of both worlds! Pumpkin Chocolate Walnut Coffee Cake! Actually, I think that’s the best of all of the worlds.

There have been some really cool themes this year, a few of my favorites are 50 Shades of Kale, 30 Days of Christmas Cookies, Eat to the Beat, Geeky Treats (star Wars edition), and The Walking Fed.

And before I go, a happy birthday month to my fellow MoFoers: Lindsay, Erin, Muriel, Jeremy, Kylie, Colorado Vegan, Justin, Andrea, Veronica, Kim, Katya, Nicole, and Carrie!

Iron Chef Challenge: #3

Iron Chef Challenge: #3

It’s Friday, which means it’s time for me to post this week’s secret ingredients for the Iron Chef Challenge. Participants will then use these ingredients in a unique dish, blog about the dish, and post a link to the recipe in the comments below. On Sunday I will do a roundup of the participating blogs’ dishes.

Our first Iron Chef Challenge this MoFo season brought you one ingredient. Then we raised the bar with two key ingredients. Have a seat; this is a shocker. This week, our final week of Vegan MoFo Iron Chef 2012, we will have THREE key ingredients! This pure Vegan MoFo craziness is brought to you by our key ingredients…

Hot peppers, sunflower seeds, & grapes

Hot pepper varieties abound, so choose any (or several) that you’d like. If you’re sensitive to heat, remember to discard the seeds and ribs. If you’re really sensitive to heat, go ahead and use a sweet pepper. We’ll be none the wiser.

Key ingredients can be used in  any form.
Psssstttt. Updated to add this hint: Raisins.

A quick review of our few simple rules/guidelines:

1. Whatever you come up with has to be new, nothing from a cookbook or a blog, not something you posted last week that happens to involve the secret ingredient(s). It’s fine to use a recipe for a jump-off point, but make it your own!
2. Entries are due at 3 pm PST on Sunday.
3. Have fun and be creative!

Allez Végétalien Cuisine!

Giveaway – Vega One All-In-One Nutritional Shake

Giveaway – Vega One All-In-One Nutritional Shake

I’m a total Vega head. Five years ago I came across Vega and it has become one of my favorite and most used products. Vega One is a fabulous all-in-one shake that is nutritionally dense, easy to make and delicious. It’s my breakfast/workout recovery/I-don’t-want-to-cook drink. Everyone should try it at least once.

This giveaway is for a half jug of any Vega One flavor of your choice! That’s ten servings. You can choose between French Vanilla (my favorite right now), Chocolate, Berry, Vanilla Chai or Natural.


All you have to do is leave a comment telling us your favorite way to workout. Make sure to leave a valid email so we can contact you. Five winners will be chosen and your life will be changed forever more. This offer is for US and Canada addresses only. Giveaway ends Thursday 10/25/12 at 8pm CST, good luck!

The winners have been picked, thanks everyone!

Iron Chef Roundup: #2

Iron Chef Roundup: #2

Okay, so maybe potato and sesame as key ingredients were not so challenging.  Easy “challenge” or not, you all really rolled up your sleeves and delivered with this one.  I would love to

Veganolution made two dishes: a Sweet Potato Sesame Soup, which looks creamy and delightful, and Potato Sesame Buns. These two entries look like they would pair beautifully!

Big Mike took the opportunity to make something that evoked memories of his childhood, while enticing his adult palate. I am definitely going to give his Vegan Sesame & Potato Knishes a shot.

You had me at “sauerkraut,’ Mike.

Potato breads are pretty great, but think. care. act. took it to another level by making Potato Bread Sticks with sesame seeds.

I was hoping for a potato salad entry and the funcrunch files delivered with a Potato Salad with Tahini Dressing.

Get ready for Easy Vegan‘s Rosemary Potato Pizza with a Garlic Sesame Dipping Sauce.

Oh yeah.

Kirsten utilized sesame in its oil form to make her Thai Sweet Potato Cakes with Cashew Sour Cream.

There were some Sesame Crusted Eggplant Cutlets atop Sweet Potato Hummus happening over at Veggie Fixation. What a great use of ingredients!

Don’t Fear the Vegan lives and dreams Vegan MoFo, concocting, Sesame Coconut Encrusted Portobello Stuffed with Mashed Sweet Potatoes and Teriyaki Mushroom Gravy.

Take a look at My Munchable Musing‘s fusion Sweet Sesame Shepherd’s Pie.

This Sesame Crusted Tempeh Asian Salad with Fingerling Potatoes sounds healthful and flavorful. Good work, Kim!

Colynn‘s Vegan Redskin Potato and Kale Gnocchi in White Whine and Sesame Reduction looks like it should be in a fancy schmancy restaurant.

Hasselback Potatoes? What? I like how I’m learning new things from Kristi while making a mental note to try this at home. The flavor mixtures sound great in these three variations!


It makes me happy to see that several of you, Iron Chef participants, are fitting the challenges into your themes. Suburban Vegan did just this with a Spanish Omlet with Sesame Romesco Sauce.

V.ora’s Vegan Way was home this week to Austrian-inspired Sweet Potato Dumplings with Sesame Crunch. These look goood.

These look goood.

Only the second sweet dish entered in the challenge, Bite Me (I’m Vegan)‘s Sesame Sweet Potato Muffins represent the challenge well and look like a yummy breakfast-to-go.

Okay, and because I didn’t want to make this post waaaay too long by filling it with photos, here’s a collage of the dishes mentioned, but not represented pictorially above.

Round Up: Let’s Eat Out!

Round Up: Let’s Eat Out!

I don’t know about you, but most nights, I’m too lazy to cook. Thankfully, more and more restaurants have some kind of Vegan option. Even better, there are more Vegetarian and Vegan restaurants than ever before. Here are a couple examples of Veganism spreading to eateries all over the country (and the world!)

The Royal Hawaiian

Vegan Good went to Tasty Harmony in Fort Collins, Colorado. Does that look good or what? NomNomNom!

Buddha’s Delight

Food Feud went to Tiengarden in New York City. Old school N.Y.C. Vegan food rules!

Chinese Buffet!

A Little Vegan Blog in Big Ol’ Texas went to Pepper Tree in Houston, Texas. Chinese Buffet!!! I’m so there, book me a flight to Houston.

Coconut Friend Rice, Spaghetti, Tofu Veggie Stur Fry and a Ginger & Pumpkin Curry

Vegan4Life went to Loving Hut in Perth, Australia. Mmmm! I love how every Loving Hut has different stuff.

“Tuna” Melt

The New Vegan Table went to Sticky Fingers in Washington D.C. You know Sticky Fingers has some of the best sweets in the world, but do you know they have a “Tuna” Melt? Me neither!

What are some of your favorite restaurants?


Friday Fall Fruit Roundup

Friday Fall Fruit Roundup

One of the things that makes the hot, humid summers of the DC area much more tolerable is the bounty of summer produce. I easily eat my weight in cherries, peaches, nectarines, berries, peppers, and everything else summer has to offer, and all too quickly, it comes to an end (at least the sort I can get locally and inexpensively), along with summer’s long days.

Still, autumn is my favorite season–the changing leaves, sweaters, sleeping with the windows open, and lots of reasons for fun and celebration. I’ve also realized that many of my favorite fruits are also harvested during the fall.

Apples are available year-round, but there are so many varieties available at the farmer’s markets in the fall. I’d happily eat one of Bite Me I’m Vegan’s Apple Sticky Buns for breakfast any morning.

These Roasted Brussels Sprouts with Apples and Almonds from Lindsay at The Kitchen Operas would be welcome on my Thanksgiving table, or dinner any night of the week.

No fall feast would be complete without cranberries, and I wouldn’t have thought of using pearl couscous as Christine does in a hearty bowl of Whole Wheat Couscous with Pistachios and Dried Cranberries.

We also often have stuffed squash at fall dinners, and this Carnival Squash stuffed with Maple Dijon Quinoa and Beans by Janet at the Taste Space includes fresh cranberries and sounds delicious.

Figs make a second appearance in early fall, and this Roasted Garlic, Caramelized Onion, and Fig Pizza by Patrick at the Vegan Road would be really comforting at the end of a cool day.

I’d love a bowl of Hot Vegan Chickpea’s Acorn squash, pear, and adzuki soup with sauteed shiitakes, followed by a slice of Opinions on Onions Pear Cake with Spice Cookies (hello, speculoos cookies!).

Over at K’s Veg Recipes, we find tasty Persimmon Pumpkin Cookies. I still can’t believe I spent 20+ years of my life not eating persimmons!

Finally, this Autumn Cobbler made by Jesse at The Happy Go Lucky Vegan features three fall fruits–apples, pomegranates, and persimmons, along with a lovely streusel topping.

I hope you’re enjoying plenty of your favorite fruits, in whichever climate you’re living. See you next time!

Iron Chef Challenge: #2

Iron Chef Challenge: #2

Chopped was fun last week, wasn’t it? Man, those entries looked amazing! We will now return you to your regularly scheduled Friday programming.

The weather is a little on the gray-side here in the Pacific Northwestern United States, so as of late, I’ve been filling up on stews and hot things. However, I realize not everyone is in “fall mode,” so I wanted to choose ingredients that are used year-round in hot and cold dishes. Perhaps you’ll end up cooking up a stew or casserole. Or maybe you’ll make a salad or spread. There are lots of options. And, not only are these ingredients widely available, they’re pretty inexpensive.

The secret ingredients are…..

Potatoes and Sesame

All forms of these ingredients will be accepted, and although they’re not technically closely related, we’ll include sweet potatoes. Keep in mind that there’s a whole world of spuds out there, so you don’t need to feel limited by the “same old” varieties.

A quick review of our few simple rules/guidelines:

1. Whatever you come up with has to be new, nothing from a cookbook or a blog, not something you posted last week that happens to involve the secret ingredients. It’s fine to use a recipe for a jump-off point, but make it your own!
2. Entries are due at 3 pm PST on Sunday.
3. Have fun and be creative!

To participate, just comment below with the link to your blog post by Sunday, 3 pm PST.

Unfortunately, this challenge is not well-suited for our raw participants. Remember not to eat raw potatoes, please! Also, avoid the green parts of potatoes, which indicate a high solanine content. Read about potato toxicity here.