TRAVELER AND TOURIST
  • Los Angeles
  • North America
  • Europe
  • Asia
  • Lifestyle
  • About

Giveaway Alert: Win The Dirty Vegan Cookbook Today!

8/6/2018

0 Comments

 
ruksana hussain, book giveaway, traveler and tourist(Photo:provided)
Dirty Vegan is the all-in-one vegan-style cookbook that makes eating vegan fun by letting you prepare delicious vegan cuisine that anyone and everyone can enjoy. Showcasing the sheer variety of amazing recipes you can create, all while remaining vegan, the book provides healthy, vegan alternatives to the sorts of delicious comfort foods that everyone craves.

For too long, the vegan lifestyle has been seen as limiting--a laundry list of all the things vegans can't or shouldn't have so Dirty Vegan makes it easier than ever to live the vegan lifestyle, featuring delicious recipes that use common ingredients available in any grocery store. 

We’re talkingover 100 rich, indulgent recipes including Vegan Ravioli Dippers, Cheddar Bread Ring, S’mores Pancake, “Steak” Tips and Sweet Potatoes, Italian Wedding Soup, Vegan Dark Chocolate Peanut Butter Blossoms and many more!

​With simple, delicious recipes, Dirty Vegan is not just for vegans, but is perfect for anyone who wants to prepare nutritious dishes using minimal equipment and processing. Self-styled as "vegan junk food"--healthy vegan food that doesn't skimp on taste--Dirty Vegan is a celebration of all the amazing tastes and dishes available to those on vegan diets.

The book is by Catherine Gill, a writer, blogger, and holistic vegan chef who specializes in natural and health foods. She studied and found her passion in writing, literature, and social science in college. Her popular blog, The Dirty Vegan, has been around since 2010, focusing on comfort-food-style vegan recipes that are fun, accessible, and healthy. She also ran Dirty Vegan Foods, a vegan bakery specializing in veganized versions of classic desserts. She currently resides in New England with her husband, daughter, and rescue dog and you can follow her on @TheDirtyVegan. Enjoy these two delicious recipes from the book meanwhile:
ruksana hussain, book giveaway, traveler and tourist(Photo:provided)
Fresh and Toasty Bruschetta Bites

Serving Size: Makes 2 dozen

 
Ingredients
 
1 large baguette bread loaf, sliced evenly into 24 pieces
¼ cup vegan butter, melted
8 ripe plum tomatoes, chopped
1 garlic clove, minced
1 tablespoon balsamic vinegar
2 ½ teaspoons extra-virgin olive oil
½ teaspoon onion powder
1 teaspoon sugar
2 tablespoons fresh basil, chopped
Salt and pepper, to taste
 
Directions 
Preheat oven to 450°F and arrange bread slices evenly on two ungreased baking sheets. Brush bread with melted butter and bake for 5–8 minutes, or until toasted. In a large mixing bowl, combine tomatoes, garlic, vinegar, olive oil, onion powder, sugar, basil, salt and pepper to taste; mix until thoroughly combined. Arrange toasted bread slices on a serving platter with tomato mixture spooned on top. Alternatively, you can serve tomato mixture in a bow with a serving spoon in it, alongside toasted bread in a basket.

ruksana hussain, book giveaway, traveler and tourist
(Photo:provided)
​Chocolate Peanut Butter Banana Ice Cream Pie

Serving Size: 8

 
Ingredients
 
½ cup creamy peanut butter
¼ cup maple syrup
1 quart vegan vanilla ice cream, softened
1 prepared graham cracker pie crust, 9 inch size
½ cup and 2 tablespoons peanuts, chopped
1 rip (but firm) banana, thinly sliced
½ cup vegan semi-sweet chocolate chips
2 tablespoons vanilla vegan soy milk
1 tablespoon coconut oil
​Directions
In a large mixing bowl, cream together peanut butter and maple syrup; combine with ice cream. Spread half of ice cream mixture evenly in pie crust. Sprinkle an even layer of ¼ cup of the chopped peanuts on top of ice cream layer and arrange banana slices evenly over top of peanuts. Place in freezer while you make chocolate ganache. In a small saucepan on low heat, melt chocolate chips, soy milk and coconut oil together, stirring frequently. When well combined, remove ganache from heat and set aside. Remove pie from freezer and pour on a layer of half of the chocolate ganache; spread remaining ice cream mixture on top of that. Lastly, sprinkle ¼ cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts, cover with lid (that accompanies prepared pie crust) and freeze overnight or until firm.
Want to win a copy of the book? Be sure to leave your email here to be entered to win!
Winner will be announced this weekend and book will be mailed out to wherever you are
.
0 Comments



Leave a Reply.

      Subscribe to the monthly magazine!

    Subscribe

    RSS Feed

    Join me on Twitter - RuksanaWrites

    Faves

    Sharing a few products that I love. Some are affiliate links, some are not, some I was introduced to and some I happened to chance upon. Enjoy!

    Archives

    January 2022
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    October 2019
    September 2019
    August 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    September 2018
    August 2018
    May 2018
    February 2018
    December 2017
    October 2017
    March 2017
    February 2017
    January 2017
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    September 2015
    August 2015
    October 2014
    August 2014

    Categories

    All
    Fashion
    Foodie
    Gifting
    Magazine Review
    Nonprofits
    Product Review
    Tips And Tricks
    Travel Lifestyle

Copyright © 2011-2025    
​
Los Angeles CA 90046     
  • Los Angeles
  • North America
  • Europe
  • Asia
  • Lifestyle
  • About