Category Archives: Blissful Bites

Blissful Bites Giveaway Winners & Round-up

My favorite recipes from Blissful Bites

We’ve finished up another month of VegCooking together.  Good job VegCooks!

Elisa posted about making the Un-Tuna Salad from Blissful Bites on her blog, Veggie goes Vegan. This was one of my favorite recipes (I made it three times).

The rest of you shared your Blissful Bites’ experiences in the comments of these VegCookbook Club posts:

As I mentioned a couple weeks ago,  the nice folks at BenBella Books, the publishers of Blissful Bites,  offered to give away two copies to VegCookbook readers.

To enter the giveaway, I asked that you recommend some vegetarian and vegan blogs for us to add to the VegCookbook Club blog roll in the comments of this post. I put all the commenters’ names on slips of paper, and picked two at random.

The winners are . . . Hollie, and JanaC of My Life as a Runner!  Hollie and Jana ~ please email me with your mailing address so that I can pass it on to BenBella press.

I’m looking forward to cooking from Veganomicon with all of you in May!

Full disclosure: The link to Blissful Bites is attached to my Amazon Associates account. If you make a purchase after you click on it, I receive a small percentage of the sale.

Love Your Heart Beet Soup + Coconut Bliss Granola

Last week I made two dee-lish-us recipes from our April VegCookbook, Blissful Bites!

Inspired by Debra’s rave review, I made the Love Your Heart Beet Soup (p. 63).  It was earthy and comforting, and such a beautiful color.  If you’re going to make it, definitely use red lentils (the recipe calls for them) so that you get the best color.

I also made the Coconut Bliss Granola (p. 35), which is freaky good and full of yummy things: brown rice crispies, rolled oats, raisins, almonds, walnuts, sesame seeds, cinnamon, sunflower seeds, dried coconut, and more!

It makes a lot, but given how much the hubs and I like it, I don’t think it’s going to be around for long. I’ll definitely be making it again.

What VegCooking did you do this week?

Full disclosure: The link to Blissful Bites is attached to my Amazon Associates account. If you make a purchase after you click on it, I receive a small percentage of the sale.

Share Your Favorite VegBlogs: Enter the Blissful Bites Giveaway

What are your favorite vegetarian and vegan blogs?  We should really add some to the VegCookbook Club sidebar. I’d love to hear what your favs are.

Plus, if you share the name and URL of your favorite VegBlog, you’ll be entered to win a copy of this month’s VegCookbook, Blissful Bites.  The nice folks at BenBella Books, the publishers of Blissful Bites, have offered to give away two copies to VegCookbook readers.

Be sure to add a link to your blog, your Twitter name, or your email , so that I know how to contact you if you win. I’ll announce the winners on April 30th.

Share your favorite VegBlogs today!

Full disclosure: The link to Blissful Bites is attached to my Amazon Associates account. If you make a purchase after you click on it, I receive a small percentage of the sale

Tropical Three-Bean Salad + Lentil-Coconut Curry

Hello VegCooks!

How was your week? I’m pretty excited that it’s Oakland Veg Week here in the Bay Area. I’m hoping to go to the closing event where our February VegCookbook author, Colleen Patrick Goudreau, will be speaking.

This week, I tried two new recipes from Blissful Bites. The Tropical Three-Bean Salad (p. 189):

 

 

 

 

 

 

 

and the Lentil Coconut Curry (p. 184):

 

 

 

 

 

 

 

I also made the Un-tuna Salad (p. 206) and the Balsamic Vinaigrette (p.103), that I mentioned last week, again.  The un-tuna salad is addictively delicious!

What VegCooking did you do this week?

Full disclosure: The links to Blissful Bites and Integrative Nutrition are attached to my Amazon Associates account. If you make a purchase after you click on them, I receive a small percentage of the sale.

Fresh Corn and Zucchini Frittata, Un-tuna Salad, Spring Kale Salad with Sweet Miso Dressing

Hello VegCooks!

How was your week? I tried a bunch of new recipes, and that always makes me happy (:

I made the Fresh Corn and Zucchini Frittata (p. 184), + the Spring Kale Salad with Sweet Miso Dressing (p. 88). You can view the recipe for the salad here).

The salad and dressing were amazing!  Soooo good. And it didn’t even have the avocados in it (I forgot to buy them), so I can’t imagine how delicious it will be with the avocados added.  I will definitely make this again.

I liked the frittata, and it was super easy to make, but it was a little mild for my taste.  I feel like it needed a little onion, or chiles in it. That said, the salad was so flavorful that the frittata was a nice, mellow compliment.

Based on VegCookbook club member, Elisa Camahort Page’s rave review of the Un-tuna Salad (p. 206), I made that too. You can see her post about it on Veggie Goes Vegan.  She was right, it is fantastic, and tastes amazingly like tuna. I served it with a green salad dressed with the Balsamic Vinaigrette (p.103), which was also yummy. I’ll be making both recipes again soon.

What VegCooking did you do this week?

Penne with Creamy Red Pepper Sauce + Southwest Tofu Scramble

Last week, I made two recipes from Blissful Bites, the Penne with Creamy Red Pepper Sauce (p. 145), and the Southwest Tofu Scramble (p. 52).

The penne was creamy comfort food.  I forgot how yummy red pepper sauce can be. I think I’ll be trying the recipe for Red Pepper-Cashew Spread (p. 115) soon!

I was inspired to try the tofu scramble while reading Integrative Nutrition by Joshua Rosenthal. Rosenthal suggests trying a “breakfast experiment” for a week. Each day you eat something different for breakfast: fresh fruit, fresh veggies, oatmeal, scrambled eggs, scrambled tofu, cold cereal, and a muffin + coffee). You’re supposed to notice how you feel right after you eat, and two hours later. It’s been an interesting experiment. So far, I’ve felt the most energetic after eating oatmeal.

What kind of breakfast makes you feel the best?

Full disclosure: The links to Blissful Bites and Integrative Nutrition are attached to my Amazon Associates account. If you make a purchase after you click on them, I receive a small percentage of the sale.

Recipe for Spring Kale Salad w/ Sweet Mustard Dressing from Blissful Bites

Are you excited to crack open our April VegCookbook, Blissful Bites by Christy Morgan? If you haven’t picked up your copy yet, Christy was nice enough to send along a recipe for Spring Kale Salad w/ Sweet Mustard Dressing (below) to get us started.

She also wanted me to tell you that she would *love* it if we shared our photos, posts and comments on her Blissful Chef Facebook page.

I also wanted to mention, if you’re gluten free, that about 90% of the recipes are gluten-free, and are labeled accordingly.

Enjoy!

Spring Kale Salad w/ Sweet Mustard Dressing
2 bunches of kale, washed
1 cup cherry tomatoes, sliced in half
1 fennel bulb, thinly sliced
2 avocados, cubed
2 tablespoons dulse, for garnish
 
Sweet Mustard Miso Dressing: 

1 lemon, zested and juiced
2 tablespoons miso
2 tablespoons stoneground mustard
2 tablespoons brown rice syrup or maple syrup
2 tablespoons nutritional yeast
Black pepper, to taste
Sea salt, to taste
Filtered water, as necessary

Directions:

Pull leaves from stalk of kale and tear into small pieces. Thinly slice the stalk. Place in a medium bowl. Blend dressing ingredients together in blender until smooth. Massage the kale with dressing for about 5 minutes. Stir in the rest of salad ingredients and allow to sit for 30 minutes while the flavors meld.

Full disclosure: The Amazon links are attached to my Amazon Associates account. If you make a purchase after you click on them, I receive a small percentage of the sale.