I’m excited to announce that my blog got a make-over! Last week, Mike surprised me by making several major upgrades to my blog while I was at work. He created a new logo, made a new photo-filled homepage, and simplified my sidebars. The best part is that he was able to do all of this using free software and templates – I have to say, I’m very impressed with his work. He also installed “IntenseDebate” for me, which means that now you can get an email response when I reply to your comments – I’ve wanted this for a really long time!
We’re still busy putting on a few finishing touches throughout the site, but it’s about 95% there and we’d love to hear what you think!
And…. I can’t think of a better way to celebrate my blog’s make-over than with a giveaway!
One lucky reader will win a copy of the cookbook Everyday Happy Herbivore (EHH), courtesy of the book’s Publisher. While I only have 1 book to give away, they’re letting me share one recipe from the book with all of my readers, so be sure to scroll down below to see what recipe I picked out for you.
You may remember that a few weeks back, I participated in a ”Virtual Book Tour” of EHH by posting a review of the book, including an interview with the author, and the recipe for one of my favorite dishes from the book – Sweet Potato Dal . Since then, my copy of EHH still hasn’t spent a single day on the shelf. I keep it right on my kitchen table, since I cook from it several times a week. This cookbook is truly a staple in our home, and I hope it will be in yours soon too!
I included a list of some of my favorite recipes from the book in my original review , but I thought it would be fun to share some more of my favorite recipes from the book. Believe it or not, all of these recipes are oil-free, vegan, and super easy!!!
Of all the recipes in the book, the one that I’ve made the most times is the recipe for “Tofu Yogurt”. In fact, I went on a 3-week kick of bringing tofu yogurt parfaits to work every day. This recipe forms a perfect base and you can blend any kind of fruit into the yogurt, so I never tired of experimenting with flavors. Every Sunday, I’d make a double-batch of tofu yogurt and layer it between oats & fruit in a jar for each day. My favorite combo was a blueberry lemon parfait with lots of lemon juice & zest blended in to the yogurt, topped with frozen blueberries. I also tried pineapple-cranberry, strawberry-banana, chocolate-strawberry, pumpkin, and mixed berry parfaits.
Spinach & Artichoke Frittata
I don’t think I baked this one long enough, because it turned out a lot softer than it looked in the book, but you know what? Mike and I both loved this one! The super creamy filling mixed with spinach and artichokes made the perfect Breakfast Burrito.
P. Chocolate Smoothie
Taste-wise, this is just a basic chocolate smoothie, but it has a big, green, protein-packed secret ingredient: FROZENPEAS! I made one of these smoothies after an intense Saturday morning Spin class, and the balance of protein and sugar re-energized me – no need for any fancy ‘Pea Protein’ powders.
I used to grab lunch in the office cafeteria every day, but as I started cleaning up my diet, I was finding less and less options that suited me. Since January, I’ve been packing my lunch for work every day. Just like the breakfast parfaits, I make a big batch of something on Sunday nights, so packing my lunch each day is a breeze. This past week, my lunch was these Eggless Salad sandwiches, and after 5 days of these sandwiches, I was still looking forward to my sandwich every day!
Confession: This recipe actually hurt my feelings a little bit. The first time I made these, Mike told me they were one of the best things I’ve made. Considering these burgers have just 6 ingredients and are ready in less than 30 minutes, I whimpered a little bit at the thought of the countless recipes I made in the past, with much more effort and much less results.
Thanks to Lindsay for letting me share her recipe for Quick Burgers with all of you!
My Tip: Be sure to mash at least half of the beans. If you don’t mash enough, they’ll crumble.
Quick Burgers | makes 4
I developed these burgers in a hotel room: they’re quick, easy and require very few ingredients. (In fact, except for the beans and a seasoning packet, I sourced all the ingredients from the complimentary “breakfast bar”). I make these burgers any time I need a super fast meal or I’m really low on ingredients.
15-oz can black beans, drained and rinsed 2 tbsp ketchup 1 tbsp yellow mustard 1 tsp onion powder (granulated) 1 tsp garlic powder (granulated) 1/3 c instant oats
Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties with your hands. Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat!
Chef’s note: If you only have rolled oats, chop them up in a food processor or blender so they are smaller and more like instant oats. Rolled oats left whole tend to make the burgers fall apart.
Per Burger: 109 Calories, 0.5g Fat, 17.6g Carbohydrates, 3g Fiber, 2.2g Sugars, 5g Protein