Little peanut is offering his copy of Appetite for Reduction to one of the VegLite readers!
fystikos with the lucky AFR copy
Appetite for reduction is an incredible cookbook by Isa Chandra Moskowitz that includes 125 amazing healthy recipes! You will find recipes for extraordinary salads and delicious dishes with legumes, pasta, tofu/tempeh/seitan and fresh produce! All recipes are quick and don’t call for one million ingredients. A total plus is the nutrition info given for each recipe.
You can read my AFR review here and you can test some of the recipes before getting your hands on this book here.
All you have to do to win peanut’s copy of Appetite for Reduction is to leave a comment here with your favorite vegan healthy recipe. For an extra entry you can like and leave the same comment on my facebook page
The contest is open to everyone and peanut will pick the lucky winner on February 14th. Meowwwwwwwwwww
It was two days before our wedding when I first met my father in law. A month later we were planning to visit him to the States. I remember the first thing he asked Sean was if I am a “meat and potatoes” girl and Sean said yes… Well that was true. But few months later I became a tofu and potatoes girl. The second time we visited him in Florida he was nice enough not to bring any meat in the house during our weekly stay. At his house actually there was almond milk, soy milk, chickpeas, veggie burgers, tofurkey slices and many other goodies that I was extremely happy to see! Last day he bought a roasted chicken and he said “Don’t worry… I will eat this after I take you to the airport”… and I guess that so he did.
Anyway, I am still a “meat” and potatoes girl. I am easy going on food as long as there is NO meat, fish, eggs, dairy…. Ok you get it… Now get into my recipe for my favorite “meat” and potatoes meal. I hope you will enjoy it as much as I do!
Ingredients
For the tofu
1 block of firm tofu (400 gr, pressed and drained)
1 TS soy sauce
1 TS liquid smoke
1 TS olive oil
1 TS maple syrup
For the potatoes
4-5 medium potatoes cut in 4
1 TS turmeric
1 TS mustard of your choice
1 ts dried oregano
1 ts dried thyme
1 ts dried rosemary
salt and pepper to taste
1,5 cup of water
2 TS of olive oil
juice from 2 lemons
- vegan “meat” and potatoes
Press and drain the tofu and cut in your preferred shape. Mix all the ingredients in a bowl and poor into a ziplog bag. Add the tofu and shake it well. Let it marinate for at least one hour. Preheat the oven at 180C/350F and bake the tofu for 10 minutes. While baking the tofu prepare the potatoes. Put everything in a pot and let it boil over medium-high heat for 8 minutes. Transfer to the pan where you were baking the tofu and bake for about 20 minutes (adding more water if needed).
Got to love the smell of fresh baked goods. But it’s not something you can have everyday. Most baked goods are high in fat and sugar. Well, not these. These are packed with protein, almost sugar free (thanks to the agave nectar) and low in fat – 2 TS of oil for 12 muffins aint that much… right (if you omit the chocolate chips of course)? But chocolate is good for your heart and researches say that 10 gr of chocolate daily can keep heart attack risk at bay. Well these have about 6 gr of chocolate each! Enjoy them with a cup of hot tea. I like them hot while the chocolate is still melting but they taste awesome even when you let them cool.
orange chocolate muffins
Ingredients
1 cup and 1 TS whole wheat all purpose flour1 TS corn starch
1 TS potato starch
1 TS tapioca flour
1/2 ts baking powder
1/2 ts baking soda
1 cup fresh squeezed orange juice
1/2 ts orange zest
1/2 cup light agave nectar
2-3 TS olive oil
50 gr vegan dark chocolate chips for the muffins plus 20 gr for garnish
- orange muffin and hot rashberry tea!
Preheat the oven at 180c/350 F. Blend all ingredients (except the 20gr of chocolate that you will use to garnish). Fill the 2/3rds of 12 muffin liners, top with the chocolate chips and bake for 20 minutes (or until a toothpick inserted comes clean).
