Thursday, March 12, 2009

500 Vegan Recipes!



Well here she is! So pretty, isn't she? And guess what? She's now available for preorder from Amazon. Scheduled for release in January, 2010.

You are all in for a real treat here. 500 recipes! Celine has jam packed this baby with every kind of baked treat imaginable...savory breads, sweet biscuits, granolas, crackers, pies, cookies...not to mention her amazing veggie dishes and faux meats that will rock your socks off! And then there's me...you already know what to expect from me...new spins on traditional classics and comfort foods, reinterpretations of ethnic cuisines from around the world, and even some guiltless creations too! There's a big focus on scratch cooking here and we plan on filling your bellies with many delicious meals that come from the heart.

We will have a little of something for everyone in this book. Clearly labeled gluten free and soy free dishes, low fat dishes and dishes under thirty minutes.

Until the official release date, stay tuned for sneak peaks and teaser recipes. And of course, there's always the flickr page to tempt your tastebuds with pictures from Celine, myself and all of the fabulous testers.

Thanks for all of your support over the years...I could have never done it without all of you encouraging me along the way!

Thursday, March 5, 2009

New and Improved! Imitation Bacon Bits

The old recipe was good…but this one is better!

2 tablespoons (30 ml) liquid smoke
1 scant cup (205 ml) water
1 cup (96 g) TVP granules
1/4 teaspoon salt
A few drops red food coloring, optional
3 tablespoons (45 ml) canola or other vegetable oil

To a measuring cup add the liquid smoke, then fill to get one cup water.In a microwave safe dish, mix together Liquid smoke mixture, TVP and salt. Cover tightly with plastice wrap and microwave on high for five minutes. Carefully remove the wrap. Preheat a frying pan with the oil. Add reconstituted TVP to the pan and toss to make sure it all gets coated with oil. Pan fry until desired crispness. Stir them often. You don’t necessarily want to “brown” them, rather dry them out. Right around ten minutes. Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week.

Yield: About a cup
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni