*** THIS GIVEAWAY IS OVER! THANKS FOR THE GREAT EMAILS ***
The Vegan Holiday Cookbook is finally here!
I have a copy to give away!
This is the newest cookbook from my friends at Candle Cafe. I got to test many of the recipes and it is a truly spectacular book.
It’s gorgeous. Just look at that cheese plate on the front cover! It is hardcover but it doesn’t have one of those dust jackets that always manages to get lost. Instead, the information is printed right on the inside of the front and back covers. Also, it lays flat on the counter which is helpful while cooking.
The recipes are wonderful…and not just the ones I tested. And we are not just talking religious holidays here. There are recipes for Valentine’s Day, Super Bowl, and Cinco de Mayo!
I had the opportunity to talk to Joy Pierson, one of the authors of the book, one of the founders of the Candle restaurants, and my good friend.
LDA: I love the holiday choices because they are not the typical religious ones. How did you come up with that idea?
JP: We are always looking for a chance to celebrate and bring family and friends together. This selection of holidays came from our guests and staff through the years. These are the events that all the people that have passed through our doors at Candle Cafe, Candle 79 and Candle Cafe West wanted recipes for.
LDA: What is your favorite recipe and why?
JP: My favorite recipe in the book is the Seitan Brisket. In the book we serve this dish for Passover, but it’s really a perfect roast that would shine as the centerpiece of any special occasion. But it’s the most meaningful to me because it was inspired by my Grandmother’s recipe which we reinvented so it is plant-based and bursting with all the traditional flavors of the holiday. My Grandmother’s recipe can live on to keep bringing families together while improving the health of the individual and the planet all at the same time.
LDA: What should every home cook have in their kitchen?
JP: My favorite tool in the kitchen these days is the hand mixer or immersion blender. It has so many functions, is easy to use and it’s just plain fun.
Now, let’s talk about the recipes. How about sweet potato latkes with almond crème fraîche, crispy black bean tacos (which I LOVE), and braised cranberry-orange tofu?!
One of the most delightful recipes is for a molten chocolate cake with raspberry coulis and it had to be the first recipe I made from the book. It could not be easier! Super delicious and really impressive. Can’t wait to spring this one on friends and family.
And you can too but I only have ONE cookbook to give away!
Write to me at l i s a s p r o j e c t v e g a n @ g m a i l . c o m by the end of the day and tell me why you should be the new owner of this cookbook!
You must include your mailing address. Please note that this giveaway is open to United States mailing addresses only.
Even if you don’t win the cookbook, you can at least make the molten chocolate cake recipe! These little cakes are moist and delicious and the little molten centers are surprisingly wonderful.
This recipe serves 6.
Raspberry Coulis *
3 cups fresh or frozen raspberries, thawed if frozen
1 cup unrefined sugar
2 cups water
* Personally, I think 3 cups of raspberries is way to much for 6 cakes. I cut the recipe down and used only 1 cup and I had just the right amount.
Chocolate Cakes
2/3 cup plain unsweetened soy milk
1/2 cup safflower oil
1/4 cup maple syrup
2 tablespoons unrefined sugar
1/4 teaspoon apple cider vinegar
1/2 cup unbleached all-purpose flour
1/4 cup natural cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
Pinch of sea salt
3/4 cup vegan semisweet chocolate chips
Confectioners’ sugar, to dust
To prepare the coulis, combine the raspberries, sugar, and water in a medium saucepan and simmer over medium-low heat,stirring occasionally, for 20 minutes. Remove from the heat and let cool. Transfer to a blender and blend until smooth.Strain the mixture into a bowl and let cool in the refrigerator until you are ready to serve.
Meanwhile, preheat the oven to 350°F. Oil 6 cups of a standard muffin tin.
Combine ½ cup of the soy milk, the oil, maple syrup, sugar, and vinegar in a large bowl and beat with an electric mixerfitted with the whisk attachment at medium speed until smooth. Add the flour and cocoa powder and beat untilincorporated, 3 to 5 minutes. Add the remaining soy milk, the baking powder, baking soda, and salt and beat until incorporated.
Divide the batter among the prepared muffin cups so they are all three-quarters full. Put 2 tablespoons of chocolate chipsinto the center of each cake and gently press them down with your fingers, until they are covered by the batter. Bake for about 20 minutes, until the batter is puffed but the center is not set.
To serve, flip the muffin pan upside down onto a board to unmold the cakes. Transfer the cakes to dessert plates, dust withconfectioners’ sugar, and drizzle with the raspberry coulis. Serve warm. Any leftovers will keep in the refrigerator for up to 4 days.
The picture from the book.
The picture from my kitchen!
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