Wow, I had so many entries for the giveaway of the Main Street Vegan book !!! I will announce the winner at the end of this post, but I wanted to share some of your comments to the question about “something vegan you are going to do or eat this summer.” You all have such delicious sounding plans!
“I used to love cold 3 bean salad – the kind with kidney, garbanzo, green beans, wax beans, onion, bell pepper, vinegar, sugar and spices. So, I’m going to try to make it ETL – without sugar – so experimenting to get some of that sweet with dates, date sugar or balsamic vinegar or beets. I don’t really know, but that’s a goal for this summer – Make ETL friendly 3 bean salad.”
“This summer we are headed to Animal Acres to teach our kids about the animals that we DON’T eat in our family!”
“I’m going to Alaska this summer on a trekking/camping trip and they said they it would be no problem to accommodate a vegan so I hope I don’t starve! Haha. Actually I am planning on bringing lots of shelf-stable snacks…maybe even your Traveling Oat Cookies! Yum!”
“In the colder months, I can’t ingest anything cold like smoothies and ice cream because then I freeze my butt off. Now that it’s summer, I am having those every single day and loving life for it! My favorite is chocolate cherry ice cream, made with frozen cherries, a frozen banana, cocoa powder and a little non-dairy milk. Add more milk and you get a chocolate cherry smoothie. : ) SO divinely delicious.”
“This summer, I plan on making vegan coconut milk ice cream with fresh strawberries!”
There were many, many other amazing comments, you can read them all here .
1 (15-ounce) can of garbanzo beans or 1 1/2 cups, drained and rinsed
1 tablespoon coconut oil (liquified)
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder
1 teaspoon no-salt seasoning
1/4 teaspoon salt
Preheat oven to 350 degrees. Combine garbanzo beans, coconut oil, cinnamon, garlic powder and no-salt seasoning in a medium bowl and stir to combine. Bake for 45 minutes, stirring once during cooking. Sprinkle with salt when finished and serve hot or at room temperature.
You’ll notice I did add more oil than the recipe discussed on the Dr. Oz show and I also added a small amount of salt, but overall it’s health-promoting and certainly a better choice than chips or something fried. I will be making these again!
Okay, now for what you’ve all been waiting for, the winner of the giveaway!
The random number generator selected comment #47 which was Nicole. Nicole’s comment was:
“I want to use my juicer more. I’ve already started this goal by making green lemonade. Can’t wait to try your recipe!”
Congrats, Nicole and enjoy your book!
Speaking of the Dr. Oz show, did you catch Dr. Fuhrman’s segment when it aired on Monday? If not, you can see part 1 here and part 2 here . It was interesting, to say the least. I was surprised that Dr. Fuhrman’s plan was touted as a “crash diet,” but I can understand why the editors decided to go that route. If their watcher is interested in dieting, then that’s what they are going to show. My only hope is that more people understand that Dr. Fuhrman’s plan is so much more than just a way to lose weight, to me it is more about preventing and reversing disease.
Have a great weekend and I’ll see you back here on Monday!