Why yes, look what we have here. The Cookbook Giveaway Week may have ended, but I have one more gem up for grabs. I hadn’t finished reviewing this cookbook before the week of festivities began, and since I don’t give away anything that I don’t love, I had to wait. But now, I am prepared to offer a brand new copy of The 30-Minute Vegan to one of you.
You can read my full review of the book here on Go Dairy Free. Or, if you are a visual person, take a gander at the items I made from the cookbook this week …
Chocolate Sesame Bonbons (SO good!)
Seasoned Spuds (a unique non-roasting technique with delicious roasted flavor)
Now, to enter to win a copy of The 30-Minute Vegan your very own (or for a holiday gift!), leave a comment on this post and let me know your favorite 30-minute or less dish, vegan or non-vegan, snack, sweet, beverage, or entree. Feel free to link if it is posted on your blog. Right now, my favorite is a carob smoothie – 1 sweet, ripe frozen banana, 1 tablespoon carob powder, and unsweetened vanilla Almond Breeze.
Per standard, spread the word (blog, facebook, twitter, email, etc.) and leave a second comment letting me know where you did for a second entry.
Entries will close after Saturday, December 5th.
Also, the authors were kind enough to let me reprint a sample recipe for you, and it is a goodie (sorry, you will have to purchase the book for those scrumptious raw bonbons!) …
Live Cinnamon Rolls
This recipe is from The 30-Minute Vegan, reprinted with permissions from the publisher.
“These puppies are a huge hit at our bakery in Kaua’i. The rolling technique is best carried out with the use of a Silpat (silicon baking sheet), Teflex sheet (used in dehydrators), or a baking sheet lined with parchment paper. You’ll also need a food processor. The icing is not necessary for you to enjoy this dish but pushes it into the decadent category. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.”
This recipe is Raw, Vegan, Gluten-Free, Soy-Free, and Free of Refined Sugars.
- 2 cups raw buckwheat groats (not kasha)
- 2 cups + ½ cup pitted Medjool dates, packed
- 2 tablespoons + 1 teaspoon agave nectar
- ¼ cup water
- 2 tablespoons ground cinnamon
- Pinch of sea salt
- ¼ cup raisins
- ½ cup walnuts, chopped
- ½ cup coconut butter (not coconut oil)
- ¼ cup agave nectar
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest
- ¼ cup water or freshly squeezed orange juice
1. Process the buckwheat groats for 60 seconds in a food processor, or until they are finely ground. There will still be some whole kernels. Add 2 cups of the dates and continue to process for about 40 seconds. Add 1 teaspoon of the agave nectar and process for 30 seconds more, or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.
2. Transfer the dough to a flat work surface covered with a Silpat, a Teflex sheet, or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11 inches and ¼ inch thick. Keep some water nearby to dip your fingers into, to prevent the dough from sticking to them. Position the dough so that the long side is parallel with the counter’s edge.
3. Process the remaining ½ cup of dates, 2 tablespoons of agave nectar, water, cinnamon, and salt in the food processor until as smooth as possible. There will probably be chunks because the quantity of mixture may be too small to process thoroughly. Remove the processor blade and stir in the raisins and walnuts. Spread the mixture over all of the dough except for about 1 inch along the far long edge.
4. Roll up the dough by making a small fold along the near long edge, pressing it down, peeling back the Silpat, and continuing to roll in the same way, making sure to press the whole thing together as you go so that you have a tight roll. Refrigerate while you make the icing and then cut the log into twelve even slices.
5. Blend all of the icing ingredients until smooth. Either drizzle it over the whole log or over the individual slices. There should be more than enough icing.
- For a more devilish dessert, try making a Chocolate-Mint Roll by adding ½ cup raw cacao powder to the dough in step 1. Omit the cinnamon, add ¼ cup of raw cacao powder, and ½ teaspoon of peppermint extract to the filling in step 3. Also, in step 3 you can add 2 tablespoons of raw cacao nibs along with the raisins, and replace the walnuts with macadamia nuts or omit them altogether.
- Another richer variation would be to replace the buckwheat groats with an equal amount of almonds. Simply make almond flour in a high-powered blender or food processor and continue with the recipe.
Yields 12 rolls
Photo credit: © Mark Reinfeld and Jennifer Murray