It’s here! Well, almost.

It’s been just about two years since Lisa and I started on the journey of creating a 272-page cookbook—planning, writing, creating, testing, retesting, photographing, editing and proofreading—and here we are, mere weeks away from launching our baby, DIY Vegan. While the book officially becomes available at bookstores near you at the end of October, we want you to have the opportunity to purchase it now. Like, right now. Today.

Want to learn a little more about it? You can find more details by clicking over to my book page, which includes a few photos from the book and a breakdown of chapters. We poured our hearts and souls into this project and somehow managed to balance it all with our otherwise busy lives and full-time jobs (I truly admire anyone who does it more than once). It is a testament that two creative minds are better than one, and we really do make a great team.

To sweeten the deal, we’ve also put together a 10-recipe bonus ebook, called DIY Delicious, which is available to everyone who pre-orders our book before October 27.

Why pre-order? Book retailers, both online and in stores, love pre-orders! It basically determines how much affection they will give the book at their stores once it releases. Plus, you won’t have to worry about rushing out to the store to buy a copy once it’s available. Pre-ordered books will just arrive at your doorstep, often before they make it to stores. It’s like a happy surprise, picked out just for you!

Pre-order bonus: Since pre-orders are so important, we created this special ebook of recipes as a way to say thank YOU. The ebook includes:

• All new recipes, including a few from the book itself! DIY Delicious is meant as a sort of companion to DIY Vegan. Along with a few of our everyday favourites, like the Sriracha Mayo we slather on sandwiches, the Chocolate Hazelnut Butter we spread on toast, and the Crunchy Italian Seasoned Croutons we toss into all our salads, we’ve also created recipes that actually use those staples.
• As always, the recipes are all vegan, gluten-free and wholesome.
• There are lots of delicious looking photos, shot by yours truly.
• Once you’ve pre-ordered DIY Vegan, you get the bonus ebook right away!

Pre-order bonus instructions:

1. Pre-order DIY Vegan before October 27, 2015. It’s currently available from the following retailers: AMAZON (US), AMAZON (CANADA), BARNES & NOBLE, BOOKS-A-MILLION, IBOOKS, INDIEBOUND, POWELL’S BOOKS, WALMART, and INDIGO.
2. Email your order confirmation to nicole [at] adashofcompassion [dot] com.
3. We’ll reply with a copy of DIY Delicious just for you, as well as a billion thank-yous for supporting our work.

We’ve also got a few other plans in the works that we know you’ll love, so stayed tuned!

With gratitude,

Nicole & Lisa

This summer sure has been a busy one. For the last five weeks, I’ve been holed up at home every weekend working on a new and very exciting photography project. Let’s just say both my fridge and my heart are full—bursting with gratitude for all the awesome things that life brings me, including lots of amazing vegan dishes that I get to photograph (and eat). I’ve been searching the food markets for the best-looking ingredients and shopping at my favourite housewares stores for new props to add to my collection. What a great excuse to do some of my favourite things, and get paid for it!

With all that’s been going on, I’ve been severely slacking in the exercise department. I just don’t feel the same without my daily sweat session and post-workout protein shake (thanks to Christy for getting me hooked on strength training). As fate would have it, I was recently sent a sample of a new vegan nutritional shake to try out. I’m always on the lookout for new protein powders, since they are a convenient way to get in those nutrients after the gym or while on the go.

Yuve is a plant-based, non-GMO powder that consists of rice and pea protein, an energy blend (maca, spinach, chia seeds), a greens blend (chlorella, spirulina, kale, alfalfa sprouts, broccoli), and a vitamin and mineral blend (psyllium seed husk, goji berries, acai berries, red grapes, prunes, raspberries), and is made without artificial colours, sweeteners, dairy or soy. I also like that it’s free of sweeteners like stevia.

While I tend toward powders with short and simple ingredient lists—because, well, some of those ingredient lists can be downright confusing—Yuve sure packs in a variety of goodness for a nutritional punch. It also has a unique taste, which probably comes from the combination of chia seeds, cocoa beans and a lovely hint of raspberry. You can even smell the raspberries, which holds true to its natural properties. What’s more, despite the fact that this blend is rich in rice protein, which tends toward the gritty side of powder texture, it’s actually quite refined.

While I most often consume protein powders in a cold glass of almond or cashew milk, the flavour combo of Yuve got me thinking about new ways to enjoy it. Its delicious cocoa and raspberry nuances would work well in fruit- or chocolate-flavoured smoothies, chocolate baked goods or even energy balls. On a whim one morning, I threw together this simple smoothie bowl for breakfast and have made it a few more times since. The simplicity of the ingredients (banana, spinach, raspberries, cocoa powder and almond milk) makes it an easy go-to snack or breakfast. Plus, it’s like eating chocolate pudding for breakfast. Throw in a scoop of Yuve and you’re covered.

Nourishing chocolate raspberry smoothie bowl

Yield: 2 servings

Ingredients:

• 2 frozen ripe bananas, cut into chunks
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 1/2 cup fresh raspberries
• 1 scoop Yuve nutritional powder
• 2 tbsp cocoa powder

For toppings:

• granola of choice (I used Nature's Path Pumpkin Flax Granola)
• fresh berries

Directions:

1. Combine all ingredients in a high-speed blender and blend until smooth. Top with granola and fresh berries and serve!

Thanks to the fine folks at Yuve headquarters, I have an entire tub of Yuve to send to one lucky US or Canadian reader! Enter using the widget below. I’ll select a random winner on Monday, July 13, 2015.
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If you’re a regular here at ADC, you probably already know that I love baking. In fact, this blog started out as a way to share my dessert recipes after I returned from an epic week with Fran Costigan at the Natural Gourmet Institute in 2010, full of knowledge and inspiration.

Baking has been my jam ever since my stepmom taught me how when I was all of seven years old. Heck, my love for baking experiments even started back then—have you ever tried baking chocolate chip cookies in a muffin tin? I thought it was a brilliant idea at the time, but I was devastated when they came out of the oven looking like rock-hard hockey pucks (I ate them anyway). My first baking lesson: Don’t ever mess with the tried-and-true recipe on the back of the Hershey’s chocolate chips package.

When JK Gourmet, a local company that sells grain-free and gluten-free baking ingredients, mixes and snacks, contacted me about reviewing some of their products, the decision was a no-brainer. I had spotted their almond flour in health food stores before, and so I was excited about testing it out in my kitchen. They sent me a box of their almond flour, cookie mix and pancake/waffle mix. (Scroll down for a giveaway!)

JK Gourmet was created by a woman named Jodi who was diagnosed with ulcerative colitis, a life-destroying intestinal disease, back in 2000. She was looking for a drug-free way to treat her condition and soon realized that changing her diet was key to controlling it. Her health journey is what inspired her to create a company with a mandate devoted to making all-natural, preservative-free products.

While not all of her products are vegan (she uses honey in her granola, chocolate and other baked goods), I’m so glad I was introduced to her almond flour. Since it’s made up of blanched almonds that are very finely ground, the flour is fluffy and light and far superior to other brands I’ve tried before—plus, it saves me from cleaning out my food processor when grinding my own nuts (hehe).

Both the cookie mix and pancake mix are made with just a few simple ingredients: almond flour, coconut sugar, baking soda and salt. The instructions for the pancake mix call for whipped eggs and water, but I gave it a go anyway using flax eggs. Unfortunately they turned out quite dense and stuck to the pan like nobody’s business. I’m thinking egg replacement powder or even that magical aquafaba would have provided better results.

I’m madly in love with the almond flour though, and was particularly happy that it came in a resealable plastic bag so it would stay fresh longer. These almond thumbprint cookies with blueberry chia jam are a result of this mild obsession, and if you try this particular brand you’ll realize what a difference it makes to use super-fine flour in cookies and cupcakes—you’ll get a lovely texture without any of the grit, and they’ll be delicious and authentic like they’re supposed to be. I even ran out and bought more to use in my vegan bake-off entry in March.

The JK Gourmet brand of almond flour is a little more pricey than others, but I think it’s worth the difference. Of course, the drought last year in California also resulted in significant price increases for almonds and almond-based products [insert sad face here], but sometimes that crunchy, versatile nut just can’t be beat.

Gluten-free almond thumbprint cookies with blueberry chia jam

Yield: Makes 20 to 22 cookies

Ingredients:

For the blueberry chia jam:

• 1 1/4 cups fresh or frozen blueberries
• 2 tbsp coconut sugar
• 1 tbsp chia seeds

For the cookies:

• 1/2 cup natural smooth almond butter
• 6 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• 2 cups almond flour
• 2 tbsp flax meal
• pinch of sea salt

Directions:

For the blueberry chia jam:

1. In a small saucepan over medium heat, stir together the blueberries and coconut sugar. Cook, stirring occasionally, until the raspberries soften and the sugar is melted, about 5 minutes.
2. Add the chia seeds and stir well. Reduce heat and simmer for about 10 minutes, until thickened. Remove from heat and allow to cool.

For the cookies:

1. Preheat oven to 325F and line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and almond extract until smooth.
3. Add the almond flour, flax meal and salt and mix with a spoon until a dough forms. Depending on the consistency of your almond butter, you may need to add a touch of water until it comes together.
4. Using a one-tablespoon measuring spoon, scoop out dough and form into balls with your hand. Place on prepared cookie sheet and use your thumb or finger to make an indent in the centre of each ball. Fill each well with jam (I used about 1/2 teaspoon each).
5. Bake at 325F for 18 to 20 minutes or until cookies are dry to the touch and the bottoms are golden brown. Allow to cool completely.

Product giveaway:

I’m thrilled that JK Gourmet is allowing me to give away the same product pack I received (a $50 value!). If you’re a baker like me or just want to give these grain-free, gluten-free and vegan mixes a try, enter using the widget below. The giveaway will run until 12 a.m. EST on Wednesday, April 29, 2015 and is open to Canadian residents only (sorry, my international friends!).

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This post has been a long time coming. It’s hard to believe it’s April already and I have yet to share my review of this ingenious and very beautiful cookbook with you.

Kristy Turner’s debut cookbook was released shortly before Christmas and I’ve been enjoying it ever since. Let’s chat about what this book has to offer, shall we?

I should start off by saying Kristy’s book has, quite possibly, the best title ever: But I Could Never Go Vegan! 125 Recipes That Prove You CAN Live Without Cheese, It’s NOT All Rabbit Food, and Your Friends WILL Still Come Over for Dinner.

Do you think that’s even possible? There was a time in my life when I didn’t. I ate bacon and eggs for breakfast, smothered cream cheese on my bagels, and devoured fat-free yogurt by the tub. I really gave no thought to where my food came from. But I’ve been vegan for 15 years now and I must say, quite honestly, that it was the best decision I’ve ever made.

Luckily, with books like Kristy’s, replacing the animal-based foods you love and are used to is easier than ever. Here, she re-creates the dishes people have on their “can’t live without” lists and proves how simple, delicious and wide-ranging plant-based cooking can be. Just like her popular blog, Keepin’ It Kind, Kristy’s book is a treasure trove of flavourful recipes interspersed with entertaining personal stories, cheeky humour and a very warm-hearted tone. Her creativity shines through here, not just in the recipes but also in the organization of the book. Rather than recipes organized by course or season, these are broken down into chapters of excuses for not going vegan, including Where’s the Beef?, Tofu Doesn’t Taste Like Anything, It’s All Rabbit Food, But I Hate [Insert Vegetable Here], and Wait, Is Chocolate Vegan?

The ultimate in food activism, this is the kind of book I would want to hand out every time I heard “Where do you get your protein?” or “But I could never give up cheese!” because it’s better to be shown rather than told that you can live a filling and very satisfying life (and even enjoy pizza and ice cream!) without consuming animal products.

You won’t miss the beef after biting into Kristy’s Thai seitan satay with spicy peanut dipping sauce. And you won’t be able to say tofu doesn’t taste like anything when there’s creamy mushroom fettuccine alfredo to enjoy, or that it’s all rabbit food after making the impossible cheeseburger pie or the beer-battered faux fish and chips. Think you can’t bake without butter and eggs? Try the salted caramel peanut butter bars or the molasses-hazelnut chocolate mousse tart with coconut whipped cream on for size.

Vegan or not, there is something for everyone in this fun cookbook. Plus, photos by her talented husband, Chris Miller, accompany almost every recipe and also include useful step-by-step photos when necessary.

Since receiving a review copy of this book, I’d had a chance to try out a number of recipes, including the bean and rice freezer burritos, the mushroom grilled cheese sandwich with sunflower cheddar, the Mexican hot chocolate fudge, as well as this colourful roasted broccoli and apple salad with lemon-tahini dressing (find the recipe below!). While many of Kristy’s recipes are multiple steps or require more than one recipe, you are awarded with filling and flavourful meals, all while learning some new tricks, flavour combinations and time-saving methods along the way.

All the recipes I tried were delicious, and while I did have a bit of trouble with the sunflower cheddar the first time I made it, Kristy soon realized there was a typo in the recipe (it happens!). I made it again and it worked like a charm.

Grab a copy of the book (or enter to win a copy below!) and, if you have a hard time deciding what to try first (I sure did), her cheese recipes are magical, as is her incredible fudge. Or, try this salad from the Just Thinking About Salad Makes Me Yawn chapter of the book.

Thank you, Kristy, for sharing your creativity and compassion with the world through this book.

Roasted broccoli & apple salad with lemon-tahini dressing

Yield: 4-6 servings

Ingredients:

For the roasted broccoli:

• 2 medium bundles broccoli
• 2 tablespoons tamari (or soy sauce or liquid aminos)
• 1 tablespoon maple syrup
• 2 tablespoons nutritional yeast

For the dressing:

• 3½ tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 1½ tablespoons maple syrup
• 2 teaspoons Dijon mustard
• A couple dashes of garlic powder

For the salad:

• Up to 1 batch Tempeh Bacon crumbles, optional (see this recipe from Kristy's blog)
• 2 to 3 cups baby spinach
• 1½ to 2 apples, cored and diced (choose a tart but sweet variety, like Pink Lady or Honeycrisp)
• 3 celery ribs, sliced
• ½ medium red onion, very thinly sliced
• 2/3 cup dried cherries
• ½ cup roughly chopped almonds (preferably roasted, but raw will also work)

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Chop the broccoli into small florets and slice the stems thinly. Place in a bowl and toss with the tamari and maple syrup. Add the nutritional yeast and toss again. Spread the broccoli on the prepared baking sheets. Bake for 20 minutes, tossing once halfway through to ensure even cooking. Remove from the oven and let cool for about 5 minutes.
3. Meanwhile, in a small bowl or cup, use a fork to whisk together the dressing ingredients. Set aside. If you are using the Tempeh Bacon, cook the crumbles now.
4. Place the cooled broccoli in a large bowl and add the spinach, apples, celery, onion, dried cherries, and almonds. Toss until fully combined.
5. Divide the salad among serving bowls. Drizzle with the dressing and sprinkle the Tempeh Bacon on top, if using.
6. Variations: To jazz up the salad a bit, try marcona almonds (a sweeter, plumber type of Spanish almond). If you’re in a rush or want to lighten up the salad, skip roasting the broccoli. Instead, steam for about 5 minutes and rinse in ice-cold water. Dry it off and it’s ready to use!

Recipe from But I Could Never Go Vegan! © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment.

Cookbook giveaway:

Thanks to my friends at The Experiment, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, April 10, 2015. Good luck!

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I gotta admit: Toronto is one of the best cities to live in if you’re vegan. Not only is it home to some incredible local vegan eateries and the world famous Veg Food Fest, but it’s also host to an annual vegan baking extravaganza, otherwise known as the Totally Fabulous Vegan Bake-Off. This year, the Toronto Vegetarian Association and all of its hardworking volunteers are organizing and hosting the 7th annual event. I mean, as if there could be anything better to do on a Sunday afternoon, right? On March 15, this is where you want to be.

This super sweet one-day event is happening at Daniels Spectrum cultural center in downtown Toronto, where over 40 local bakers will gather to compete for best dessert in categories that range from Captivating Cupcakes, Brilliant Brownies and Bars, Terrific Truffles and Bars to Glorious Gluten-Free Sweets. Hundreds of eager taste-testers from the public get to come and sample the goods and vote for their favourites.

For the last seven years, this event has brought out the best in the veg community and inspires local amateur and professional bakers to showcase how incredibly delicious plant-based desserts can be. Every year, I’m so impressed by the creativity and hard work that goes into each entry.

If you’ve been reading my blog long enough, you may know that I won first place in donut category in 2013 (read my review here). This year, I’m back at it. My vegan and gluten-free “Gimme S’more Cupcakes!” will be entered into the Captivating Cupcakes category. The recipe is a very special one, so I’m hoping people will love it as much as I do.

If you live locally, grab your tickets here before they sell out. This is an event you don’t want to miss!

Did I mention there are prizes? Like, seriously amazing prizes, all graciously donated by companies like Nature’s Path, Endangered Species Chocolate, Dare Candy, RedPath Sugar, Whole Foods, and local companies like YamChops, Tori’s Bakeshop, Tiffinday, Front Door Organics, Fresh, Bunner’s Bakeshop, and so many more.

Contestants will walk out with hundreds of dollars’ worth of loot, including cookbooks, gift certificates, cookies, chocolate, t-shirts and gift baskets, all topped with a handmade ribbon—and bragging rights for best vegan baker in the city. Plus, there are giveaways for attendees, too!

Speaking of prizes, I’ve got one just for you!

Prize pack giveaway:

Thanks to the Toronto Vegetarian Association and bake-off sponsors, I’ve got a mini vegan bake-off prize pack for one ADC reader! It includes a box of delicious vegan New Moon Kitchen cookies and a jar of Magic Vegan Bacon Grease! Both of these goodies are from local companies that are donating product to this year’s Totally Fabulous Vegan Bake-Off. To win the mini prize pack here, use the Rafflecopter widget below to enter! This giveaway is open to residents of Canada only. I’ll choose a random winner on Sunday, March 15, 2015.

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Confession: I am crushing on Allyson Kramer and her new book, Sweet Eats for All. If you’re a home baker like me, I bet you’ll fall head over heels, too. Here, Allyson shares creative twists on classic confections that will satisfy anyone following any sort of special diet. She’s got everyone covered: all 250 recipes are free of gluten and animal products; you’ll also find recipes free of soy, nuts, and corn, as well as an entire chapter devoted to treats free of refined sugar.

Pretty impressive, right?

As a popular blogger and author of Great Gluten-Free Vegan Eats and Great Gluten-Free Vegan Eats From Around the World, Allyson knows her stuff and really does aim to please. Her first two cookbooks have become essential guidebooks for anyone adhering to a vegan and gluten-free lifestyle. This new book is an excellent companion and, well, really a dream come true for vegans, kids, bakers and dessert lovers, and is a must-have if you bake for people of different dietary persuasions.

I’ve made a number of recipes from the book, including gingerbread squares, peanut butter chocolate chia pudding, cinnamon raisin bread and this strawberries and champagne sorbet, and I still find myself thumbing through it on a regular basis. There is just so much awesomeness in this book. Need a recipe for Thanksgiving, Christmas or Easter? An easy summer treat or the perfect kid-friendly birthday cake? She’s got you covered.

If you’re new to vegan and/or gluten-free baking, no problem. Allyson shares all her expert knowledge and secrets of success in the first chapter—Stocking a Sweet Pantry covers all the essential ingredients and tools of the trade, as well as recipes for homemade basics like simple syrup, cashew cream, mascarpone and whipped coconut cream.

Then she moves onto the good stuff with seven more chapters devoted to every sweet you can imagine:

• Killer cakes and toppings
• Captivating cookies and bars
• Luscious pies, pastries, tarts and cheesecakes
• Fabulous frozen treats
• Tempting puddings, custards, jellies and fruits
• Choice chocolates and dandy candies
• Nature’s candy: Refined sugar-free treats

Think you can’t pull off a vegan and gluten-free New York-style cheesecake, flaky homemade puff pastry, perfectly crunchy honeycomb candy, or a Devil’s Food cake complete with rolled fondant and fluffy chocolate frosting? Allyson is here to show you how you can.

This book has lots of less intimidating recipes too. If you’re looking for a simple recipe to share with your sweetie on Valentine’s Day, I highly recommend trying out Allyson’s recipe for strawberries and champagne sorbet, from page 199 of the book. It’s incredible, and only requires four ingredients!

Strawberries & champagne sorbet

Yield: 1 quart

Ingredients:

• 1 pear, peeled and cubed (about 1 cup)
• 2 cups strawberries, greens removed
• 1 cup Prosecco, Spumante, or other sparkling white wine
• ¾ cup sugar

Directions:

1. In a food processor, pulse together the pear and strawberries until well chopped. In a separate bowl, gradually mix the Prosecco with the sugar and stir gently to dissolve. Let rest for about 5 minutes and then stir gently again. Drizzle about ½ cup of the Prosecco mixture into the food processor and blend until quite smooth, for about 1 minute, scraping down the bowl as needed.
2. Add in the rest of the Prosecco mixture and blend until very well combined. Transfer to the bowl of an ice cream maker and process according to manufacturer’s instructions or by following directions on page 186.

From Sweet Eats for All by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2014

Cookbook giveaway:

Thanks to my friends at Da Capo, I have the opportunity to gift a copy of the book to one ADC reader! This giveaway is open to residents of the US and Canada. Enter using the Rafflecopter widget below and I’ll choose a random winner on Friday, February 20, 2015. Good luck!

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By now, you’ve probably guessed that I love to bake. I crave the creativity, the preciseness, the excuse to drown out everything that’s bothering me, slow down and focus on the simple task of following a recipe, mixing together a set of ingredients, and watching what happens when it goes in the oven. This, to me, is calming, meditative, a form of relieving stress.

And let’s just say I’ve been baking a lot lately.

Over the years, my baking has changed in many ways. From using eggs, butter and white sugar when I made cookies as a kid, to using vegan options like Earth Balance margarine and egg replacement powder when I was just out of university and on a budget, to now, when my dessert recipes use more whole food ingredients like avocado, nuts, dates and beans, and a variety of wholesome flours like almond, chickpea and oat.

I know there are a million and one brownie recipes out there but I think I’ve trumped myself in the nutrition category with these decadent little bites. Kidney beans, almond butter and walnuts pack in the protein power and spinach adds an element of green goodness. Plus, I recently received some new Vega One samples that I wanted to make use of without resorting to a traditional smoothie recipe. And guess what? It worked beautifully.

Thanks to Vega, these flourless brownies are even better because their new Vega One all-in-one nutritional powder has been enhanced with 33% more protein and double the greens—hence the “plant-powered” in the recipe title. Just take a look at the nutrition specs. Pretty great, huh? (Psst…scroll down to the end of this post for a Vega One giveaway!)

I’ve made these brownies a few different ways over the last few weeks, playing around with different ratios and ingredients in order to get them just right. Then I retested using different nut and seed butters (peanut, almond, and sunflower seed) and protein powders (Vega One, Vega Protein Smoothie and Vega Performance Protein… Can you tell I like Vega?). All worked out lovely, although this almond/Vega One combo is probably my favourite.

So, you should have success using whatever protein powder you have on hand, just make sure you use chocolate flavoured powder. Also note that Vega is quite sweet on its own so if yours isn’t, your brownies will be less sweet also. Rest assured these aren’t your typical athlete’s “treat”—as in, they sound great but taste like chalk. Seriously, guys, they are your dream brownie: thick, fudgey, richly flavourful and studded with chocolate chips and walnuts throughout. They’ll rock your world.

Flourless plant-powered protein brownies

Yield: 16 to 20 brownies

Ingredients:

• 2 cups packed baby spinach leaves
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 1/2 cups kidney beans, rinsed and drained
• 1/4 cup natural smooth almond butter (or other nut butter)
• 2 tsp pure vanilla extract
• 2/3 cup cocoa powder
• 1/2 cup Vega One Chocolate powder (or other chocolate-flavoured protein powder)
• 1/4 cup coconut sugar
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/3 cup chopped walnuts
• 1/4 cup mini vegan chocolate chips (or cacao nibs)

Directions:

1. Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper so there's an overhang.
2. In a food processor, combine spinach leaves, almond milk and maple syrup. Process until the spinach leaves are broken down. Add the kidney beans, almond butter and vanilla extract and process for a minute or two, until well combined and fairly smooth.
3. In a small bowl, whisk together the cocoa powder, protein powder, coconut sugar, baking powder and salt. Add to the food processor and process until a thick batter comes together. Pulse in walnuts and chocolate chips (alternatively, you can sprinkle them on top after pressing the batter into the pan).
4. Spread the batter into the prepared pan and use an offset spatula or the back of a spoon to smooth out the top. Bake for 30 to 35 minutes, or until the top is dry to the touch. Do not over-bake, as they will continue to set up as they cool. Allow to cool completely before slicing into squares. Store in an air-tight container in the fridge.

Product giveaway:

My friends at Vega are offering a giveaway for one lucky ADC reader! If you win, you’ll receive one box of Vega One Chocolate single packs and a Vega shaker cup. If you’ve never used a shaker cup before, you’re missing out on an incredible invention. It’s a travel mug with a round wire whisk that whips around while you shake to help incorporate the powder into your drink. Say goodbye to lumpy protein shakes for good!

Enter the giveaway using the Rafflecopter widget below and I’ll choose a random winner on Wednesday, February 4, 2015. The giveaway is open to residents of Canada and the US. Good luck!

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Since the weather in southern Ontario has kept well below zero degrees these last couple of weeks, I’ve been spending a lot more time indoors. My usual weekend running routine has gone by the wayside in favour of indoor HIIT workouts, if only to avoid the frigid temperatures beyond my front door.

Don’t get me wrong though. I usually love bundling up for a run on a cold winter day—I don’t get overheated and the feeling of a long, hot shower afterwards can’t be beat—but on days that are -15°C with a windchill? No thanks.

By the time I’m finished working out, showering and then pulling on my comfies, I’m usually starving and ready to get dinner started, and that means hunkering down with winter comfort foods like hearty chili, creamy casseroles, and warming soups and stews.

Or this quick and easy butternut squash and kale risotto with cheesy almond parmesan. Yes, please.

If you’re looking for something warm and cozy for dinner tonight, look no further. This creamy vegan risotto dish is full of flavour and can be on the table in less than an hour. Topped with almond parmesan, it’s one of the most satisfying meals I’ve made in a while.

When most people think of risotto, they often think of cheese and butter and the laborious stove-top stirring, requiring up to an hour to achieve that perfect consistency. Dairy is by no means necessary for a creamy risotto, and this simpler, more hands-off baked version is proof.

The result consists of soft, tender grains of Arborio rice that become thick and creamy when baked with the cubes of butternut squash and chopped kale. Traditional chefs and Italians around the world would likely turn their nose up at the fact that I made this dish without wine (and cheese! and butter!). If you’re keen, feel free to sub the 1/2 cup vegetable broth in Step 6 for a dry white wine.

It may be an unorthodox way to prepare such a traditional dish, but it works. You have to do some cooking before putting the dish in the oven, but then you’re free to prep the almond parmesan topping, make a salad and set the table while it bakes.

This dish is truly winter comfort food. Enjoy!

Easy butternut squash & kale risotto with cheesy almond parmesan

Yield: 4 to 6 servings

Ingredients:

For the risotto:

• 1 small butternut squash (about 2 pounds)
• 1 bunch curly kale
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• ⅛ tsp ground black pepper
• 1½ cups Arborio rice
• 4½ cups vegetable broth, divided

For the almond parmesan:

• 2 tbsp raw almonds
• 2 tbsp nutritional yeast
• ⅛ tsp garlic powder
• ⅛ tsp sea salt

Directions:

To make the risotto:

1. Preheat oven to 400F.
2. Peel the butternut squash and cut into small cubes. Set aside.
3. Wash the kale and remove tough stems. Chop into small strips and set aside.
4. In a large oven-proof pot or dutch oven with a tight-fitting lid, heat the olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
5. Stir in the thyme and black pepper and cook until fragrant, about 30 seconds.
6. Add rice and ½ cup of broth and cook, stirring frequently, until liquid is absorbed, about 3 minutes.
7. Add remaining broth and the prepared squash. Bring to a boil. Remove from heat and stir in the prepared kale.
8. Cover, transfer to the oven, and bake until rice and squash are tender and most of the liquid is absorbed, about 20 to 25 minutes. Remove from oven, sprinkle with almond parmesan and serve!

To make the almond parmesan:

1. Place all ingredients in a spice grinder or dry blender and pulse until powdered.

Adapted from Martha Stewart.

Before I start gushing about this incredible brittle, I need to tell you how much your support of our ebooks, Edible Gifts and Tiny Treats, means to me. For the first time ever, Lisa and I offered a special 2-for-1 deal on our two books in hopes that we could not only help you with gift ideas for the holidays but also get in a few more sales before making our annual donation to Elephant Nature Park and the Toronto Vegetarian Association—both of which are given one-third of our ebook proceeds. We’re thrilled that your additional purchases have culminated in a pretty decent donation to these charities. It wouldn’t happen without your support. So, thank you!

Okay, now on to this brittle, which I think I titled appropriately as the ultimate vegan brittle. Because it is. Hello, sweet, crunchy, gingerbread-spiced goodness.

I think it’s so amazing because instead of using traditional ingredients like white sugar, corn syrup and butter, this recipe makes use of organic coconut sugar and a little brown rice syrup to create the sweet, crunchy candy, and then it’s topped with a spiced gingerbread granola. If you’ve never made brittle before, there’s no need to fear as it is actually quite simple to make! The first time I tried my hand at it, I was surprised by how nicely it came out, and it took less than 30 minutes from start to finish.

Despite its simplicity, I’ve got to share a couple of tips to ensure your success in brittle-making:

• Make sure you have an accurate candy or cooking thermometer. If you don’t own one, they should be easy to find at most grocery and bulk food stores (I got mine at a bulk store for less than $10).
• This is an instance where mise en place is important—measure out all of your ingredients beforehand, as you have to work quickly once the sugar reaches temperature.
• And once last thing: don’t fret about ruining your candy-coated saucepan. Once you’ve poured the mixture onto the cookie sheet, immediately soak the used saucepan in hot water. If the candy has already hardened in the saucepan, simply fill it with water and bring it to a boil. The caramel should melt away.

I fell in love with Nature’s Path Love Crunch gingerbread granola when I first tried it last year, and it made the perfect topping for this recipe. If you prefer to make your own granola, try Dreena’s gingerbread granola (it’s amazing) or try other flavours like pumpkin spice or maple pecan.

This would make a fantastic holiday gift if layered in mason jars or wrapped in little cellophane bags tied with ribbon. That is, if you can stop yourself from eating it all first.

Gingerbread granola brittle

Yield: Makes 24 servings

Ingredients:

• 2 cups coconut sugar
• 1/3 cup brown rice syrup
• 1/3 cup water
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 1.5 cups Nature's Path  Love Crunch Gingerbread granola (or homemade granola)

Directions:

1. Line a baking sheet with parchment paper and set aside.
2. In a large saucepan (preferably a heavy-bottomed pan) set over medium-low heat, stir together the coconut sugar, brown rice syrup and water. Cook, stirring occasionally, until sugar is melted.
3. Increase heat to medium and bring to a boil.
4. Continue boiling, without stirring, until a candy thermometer reaches about 300°F (hard crack stage), occasionally brushing the side of the pan with a silicone pastry brush dipped in cold water. It should take about 10 minutes to reach a deep amber colour but keep an eye on it as it cooks. If you do not cook it long enough, it will not reach the brittle stage; if you cook it for too long, it may burn. If you’re uncertain, do a quick test: use a small spoon to scoop out some of the mixture from the pan and drop the mixture into a cup of ice water. It should form hard brittle threads that break when bent. If they are still soft and bendable, continue cooking.
5. Once it reaches temperature, remove pan from heat and immediately stir in baking soda and salt. Stir until foamy.
6. Immediately pour the mixture into a thin layer on the prepared baking sheet. Sprinkle evenly with the granola. Allow to cool completely before breaking into pieces.

Adapted from Nature's Path.

Product giveaway:

Just so you can try it out yourself, my wonderful friends at Nature’s Path have offered to send an awesome assortment of their vegan products (including the Love Crunch gingerbread granola) to one ADC reader! You can find other vegan-friendly recipes using these products on the Nature’s Path website.

The giveaway is open to residents of US and Canada. To enter, simply use the Rafflecopter widget below and I’ll announce a random winner on Monday, December 22, 2014. Good luck!

a Rafflecopter giveaway

And, just in case you’re not in the candy-making mood, here are some more of my favourite holiday recipes that might pique your interest:

• Maca mint chocolate truffles
• Hazelnut brownies with maple chocolate ganache
• Best-ever butter tarts
• Cinnamon pecan truffles
• Gingerbread people
• Walnut shortbread
• Raw mint Nanaimo bars
• Flourless almond ginger cookies
• Nanaimo bars
• Persimmon jam dots

My two ebooks, Tiny Treats and Edible Gifts, contain many of my favourite holiday recipes, so I’ve compiled this gift guide from their recipes—you know, for all the nuts in your life.

Do you know someone who eats peanut butter by the spoonful? (I do.) Then you can do it up right with peanut butter cookie dough cheesecake bites, gingerbread nut butter and nutella Nanaimo bars that will impress anyone. All recipes are free of refined ingredients, gluten and animal products, but no one will know they’re good for you, too!

Just imagine the happiness you’ll bring to that special someone after gifting him or her with a beautiful basket filled with containers of cookies and bars, a baking mix and a jar of festive nut butter—all homemade with love by you. Or, if you know someone who adores chocolate, check out Lisa’s Vegan Chocolate Lover’s gift guide.

Ebook special offer

In the spirit of giving, Lisa and I teamed up to create a special deal to get some more goodness out to all of you and hopefully help you with your gift lists, too.

Until December 15th only, we’re offering our two ebooks, Tiny Treats and Edible Gifts, at a 2-for-1 rate. For just $9.99 you get two beautiful ebooks packed full of recipes perfect for gifting. Plus, a donation will be made to two amazing charities—Elephant Nature Park and the Toronto Vegetarian Association. How’s that for multi-tasking?

If you already have copies of Tiny Treats and Edible Gifts, I hope this will inspire you to spend some time flipping through those pages again to find some delicious sweets to share this season. Or, you could give the 2-for-1 holiday ebook package to a friend who loves to bake for others—my guess is you’ll reap the rewards either way.

[This holiday deal has expired.]