What’s this hiding out? Could it be another Awesome Cookbook to Give Away?

Posted by on December 2, 2009 | 134 Comments

The 30-minute VeganWhy 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!)

raw sesame bonbons

Seasoned Spuds (a unique non-roasting technique with delicious roasted flavor)

vegan seasoned spuds

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

Icing (optional)

  • 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.

Variations

  • 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 

livecinnamonrolls430

Photo credit: © Mark Reinfeld and Jennifer Murray

 

Filed Under: Giveaways

Comments (134)

 

  1. Wow this cookbook looks amazing, especially those rolls. I am always looking for ways to speed up my cooking process.

  2. Erica says:

    WOW! These recipes look incredible! My fav 30 minute meal is peanut noodles with TONS of veggies- so delicious

  3. Chrysta says:

    awesome giveaway! My favorite right now is just a big stir fry, lots of veggies and some dipping sauce. With a side of squash! Its nothing exciting but its my total comfort food at the moment that takes me about 15 minutes to whip up!

  4. Megan says:

    My favorite 30-min meal: hopping John! Rice/collards/BBQ sauce/hot sauce. Easy peasy.

  5. Erica says:

    This looks like an awesome book — perfect for my vegan friend! 🙂

    My favorite 30 minute recipe is zucchini pasta!

  6. Michelle says:

    My favorite snack is peanut butter on celery. Or peanut butter on just about anything. YUM!

  7. Pam says:

    PB Balls

    Take 1 cup peanuts and combine with 7 dates…roll into balls…so good!

    Enjoy!

  8. Sara says:

    My current fave is nachos! Bean dip layered with a cashew based nacho cheese, tofutti sour cream, and of course, jalapenos!!

  9. Elaine says:

    My favorite 30-meal is scrambled tofu. I have it for breakfast everyday. I scramble firm tofu with cinnamin, ground flax seed till it is crispy than I add any fruit of my choice. Always blueberries, than whatever I have in the fridge. Today it was raspberries!

  10. Joy F says:

    I love making veggie lasagna with lots of mushrooms.

  11. Fayinagirl says:

    Our absolute fav. go-to dinner for the quick and easy is Chip Dinner seen here http://glutenfreeveganfam.blogspot.com/2009/07/seven-layer-bean-dip-as-entree.html

    Just love it and it’s quick and convenient.

  12. Melanie says:

    My favorite 30 minute meal is roasted veggies with hummus in a tortilla -yummy!

  13. Gena says:

    I would love to win this book! And my favorite, among many, is a simple massaged kale salad: http://www.choosingraw.com/my-idea-of-comfort-food/

  14. cindy says:

    hummus and pita chips..yum, I want some right now.

  15. Aimee says:

    Does anything beat freshly made hummus? Always have cooked chickpeas (or other beans) in the frezzer and it takes significantly less than 30 minutes!

  16. I always enter these contests and never win. But, I’ve not given up hope. My kids have a TON of allergies and winning anything free that has to do with cooking is a great blessing in our home! The recipe below is not a meal but our favorite waffle recipe. Not only is it vegan its gluten free too! My kids eat these for breakfast, lunch, or snack on the go (without the maple syrup, of course 😉 As far as I know this recipe originated from a member in the gluten-free vegan yahoo group. Great group, great members, and GREAT recipes!

    1 large banana, mashed
    1 3/4 cups “milk” (I used Turtle Mountain’s unsweetened coconut milk-fyi,using a very heavy “milk” could cause problems)
    1/2 cup canola oil
    1 tablespoon maple syrup or Lyle’s Golden syrup (both work and are great!)
    2 cups Bob’s Red Mill GF AP flour
    4 teaspoons GF baking powder
    1/4 teaspoon salt
    1 teaspoon sugar (optional)
    Non-stick spray oil

    1. Heat waffle iron. Remember to spray the iron before each batter pour.

    2. Beat bananas, milk, oil, and sweetener(s) with a wire whisk or
    electric mixer.

    3. Stir in flour, baking powder and salt until just mixed. Batter may be lumpy.

    4. This would be the time to fold in nuts,berries,or chocolate chips if you so
    desire.

    5. Pour about 2/3 cup of batter
    onto the center of the iron. Close lid.

    6. Bake about 5 minutes or until steaming stops. Carefully remove waffles! The
    banana in the waffle will be very hot! Watch out for that!

    7. Use up all the batter…making the waffles. If you have left overs, probably
    won’t, but if you do put them in freezer bags and store in the freezer. When
    ready to eat heat them up in the toaster.

  17. Speaking of being gluten free & vegan, is there a way you could do some reviews of any cookbooks that are both gf & vegan?

  18. Nicole says:

    Awesome! This book went right onto my Amazon wish list when I first read your review. My favorite dessert at the moment are some quick baked apples – sometimes add some pears to change it up. Top simply with cinnamon and dairy/soy free margarine or go all out with some gluten-free oats and flour. Yum!

  19. Nicole says:

    Shared with my Facebook friends!

  20. Divrchk says:

    I love making sweet and sour meatballs – so easy and tasty.

  21. Jamie says:

    My favorite 30-min and under meal is probably mission style burritos. They are super fast and super filling! yum

  22. danielle baker says:

    i *heart* vegan choc chip cookies…definitely under 30 mins b/c i don’t even make it to the oven with the dough…yum!

  23. grace says:

    A favorite dish : spicy potatoes (or squash or broccoli etc etc)
    Cut up 2 big sweet potatoes or 1 sweet potato and some butternut squash & broccoli into french fry shapes.
    In a big bowl combine 2-3T olive oil, 1 tsp cajun spice, 1 tsp chili powder and 1 tsp garlic powder.
    Mix that up and add the veggies – coat thoroughly.
    Bake on parchment covered baking sheet at 400 for 25 min. YUM

  24. Cheryl says:

    This looks awesome! My favorite 30-minute meal is: warm up a can of black beans, a can of Rotel tomatoes, and 1/2 block diced tofu. Delicious plain or on rice or quinoa!!

  25. Mellissa C says:

    My favorite dessert is Cardamon pudding!

  26. Cee says:

    Favorite quick vegan dish:

    2 potatoes, peeled, diced and boiled until just tender (can use frozen cubed potatoes in a pinch)
    1 10oz package of frozen spinach, thawed
    1 can of diced tomatoes
    1 can of unsweetened coconut milk
    1-2 t good curry powder
    1 can chickpeas, drained and rinsed

    Combine all ingredients and simmer about 30 minutes until your desired consistency. You can tweak the quantities to taste. Goes well with brown rice or homemade naan!

  27. Alicia Webster says:

    I make my own vegan enchiladas that take only 1 1/2 minutes in the microwave. put a corn tortilla on a plate, spread with Amy’s vegan refried black beans, sprinkle corn niblets over the top, sprinkle with Daiya (vegan shredded cheese), repeat 2 more times, microwave 1 1/2 minutes, then top with Amy’s salsa, guacamole, and a sprinkling of black olives…heaven…

  28. Alicia Webster says:

    I Tweeted this giveaway(5webs)
    http://twitter.com/5webs/status/6316493678

  29. Stephanie says:

    My favorite 30-minute or less snack is spinach dip. The recipe is on the back of the knor vegi soup packet. I use soy sour cream instead of real. No one can ever tell the difference.

  30. Barbara S. says:

    I love honey-mustard chicken with ginger.

  31. Stephanie says:

    I twittered the cookbook.

  32. Barbara S. says:

    I tweeted about this giveaway:
    http://twitter.com/pine1211/status/6317621042

  33. lr3216 says:

    Thank you for another opportunity to make something wonderful and healthy for us! I just bought your Go Dairy Free book and can’t put it down. The information in it is just invaluable. Thank you so very much for writing such an awesome book. It should be on everyone’s Christmas List!

    lr3216

  34. Vicki W says:

    It looks like a great cookbook!

  35. Gordon Swanson says:

    Looks like a keeper

  36. Laura E says:

    Thanks for the opportunity! My all time favorite snack is a banana sliced lengthwise with some sort of nutbutter and granola on top!!! I sometime pop it in the microwave for a few seconds to get it nice and warm.

  37. Laura E says:

    I just emailed a few of my foodie friends about your giveaway!!

  38. Brian N. says:

    Helping people to eat with compassion during this holiday season – what a great blessing.

  39. Christine says:

    my fav- guacamole

  40. Daniel M says:

    stir fry anything and everthing, quick easy and tasty

  41. Clea says:

    My favorite at the moment is oatmeal. Preferably with banana, almond butter and a little chocolate syrup.

  42. JJ Hughes says:

    Best 30 minute meal? A warm corn tortilla filled with guacamole and hummus. Yumm. Both guacamole and hummus are easy to make in under 20 minutes. Guacamole: With a fork, mash 2 ripe avocado’s with juice of one lime, add salt to taste and a few tablespoons of chopped tomatoes if desired. Done! Hummus: Place 2 cups cooked chickpeas in a food processor, add 1 or 2 sliced garlic cloves, 1/2 cup tahini, juice of 1 medium lemon, salt to taste, and enough chickpea broth to make it the consistency you desire. Whir it up. Add a bit of parsley, whir again and done!

  43. Ashley says:

    I can’t cook to save my life. PLEASE I need this book!! : )

  44. jennifer says:

    puppy chow!

  45. Josiane says:

    Here’s a favorite recipe that comes together in a snap and needs no more than 10 minutes in the oven: Celine Steen’s Baked Apple Pudding http://havecakewilltravel.com/2009/09/20/baked-apple-puddings/
    I have tested a variation of that recipe for Celine and Joni Marie’s upcoming cookbook, and I can attest to the fact that there are lots and lots of yummy possible variations of that little delight!

  46. […] This post was Twitted by kimianak […]

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