A couple weeks ago, I was super excited when I came home from work to a package on my kitchen counter…I love snail mail! I thought it was two dresses I had ordered online…but even better, it was Let Them Eat Vegan by Dreena Burton!! I own Dreena’s other cookbooks, and I surely would have bought a copy of this one, too.
The long-awaited fourth book did not disappoint! It is literally full of amazing vegan recipes, and the best part is that none of them use icky vegan substitutes like fake meat, or fake cream cheese, etc. The book covers everything from soups, salads, and sauces, to breakfasts, baked goods, ice creams, raw foods, and main meals. How could you not find something you want to try!? Every recipe has brilliant ideas for substitutions that will make the recipe either nut-free, soy-free, gluten-free, and so on. This makes it soo easy to adapt any recipe to suit you or your family’s needs. I tested out several recipes in just a couple of days, and I can’t wait to try out some more.
First up, I tried the Kids’ Cheesy Chickpea + White Bean Soup, and I thought it was great. It was actually one of the first times I’ve used a high amount of nutritional yeast in one dish- usually it’s a dash here, a dash there. The soup was comforting and filling, and best of all, it was a snap to make.
Next, it was time for dessert! The Lemony Luscious Almond Cake with Almond Maple Sauce caught my eye. I had never ever boiled a lemon for thirty minutes and then used the entire thing (peel and all!) in a cake! The outcome? A wonderfully light cake, bursting with citrus flavours. I love the fact that the cake is made with spelt flour! The sauce did not come out as thick as I had hoped it to be, and I even added extra arrowroot powder, but this recipe was still a winner!
For breakfast one day I tried the Hempanana Smoothie which I loooved! I use a ton of hempseeds, so I loved that they were included in this smoothie for a protein punch!
I’m able to share with you this one fantastic recipe for Cocoa Cookie Dough Balls. These make for a perfect bite-sized snack or dessert when you just need a chocolate fix and are super satisfying. They are intensely chocolatey, with just the right amount of sweetness!
- raw almonds - 1/2 cup (see note for nut-free option)
- rolled oats - 1/2 cup + 2 tbsp
- sea salt - A few pinches
- pitted dates - 1 cup
- raisins - 1/4 cup
- unsweetened cocoa powder - 1/4 cup
- pure vanilla extract - 1 tsp
- non-dairy chocolate chips - 2 tbsp, I used a few squares of a chopped vegan chocolate bar
In a food processor, process the almods until fine and crumbly. Then add remaining ingredients and (except the optional chocolate chips) pulse or process. Once the mixture starts to become crumbly, process fully for a minute or two. It will appear as if nothing is happening at first, that the mixture is just whirring around in crumbs, but soon it will start to become sticky. When you see it start to become a little sticky, add the chocolate chips and process again. Continue to process until it forms a ball on the blade. Stop the machine and remove the dough.
Take small coops of the dough (1 to 1 1/2 tablespoons in size) and roll in your hand. Repeat until you have rolled all of the dough. Toss or roll the balls in the coating, if using,, and refrigerate. Eat and repeat often.
Allergy-Free or Bust! For a nut-free version, replace the almonds with just 1/4 cup of raw pumkin seeds, and add another 1/4 cup of rolled oats.
If This Apron Could Talk: Make a double batch