Deliciously Vegan Review, Recipes AND Giveaway!

Wow, a whole year since I’ve ran a giveaway! And they’re my favorite!

I would truly love to start doing more contests and giveaways again for my favorite vegan products, and Deliciously Vegan by Laura Theodore, AKA, the Jazzy Vegetarian seems like the perfect place to start.

Over 175, no-fuss vegan recipes adorn the pages of this Vegan 101-style book. No overwhelming, weird, hard-to-find ingredients that make learning to cook vegan stressful and intimidating. Most recipes are just a few steps with ingredients you probably already have at home. It’s got everything, from smoothies and juices to elaborate breakfasts. To an entire pasta chapter, a whole section on baked goods/muffins, one for just soups, one for just salads and even a one for brunch! Everything is approachable, easy to follow and downright delicious.

Since I am known to judge a book by it’s cover and make recipes based on which food photos I like most, I opted for making her Glorious Morning Muffins and Turmeric Herb Butter Pasta and Asparagus. Both were ridiculously easy to make, beyond tasty and they didn’t even require a trip to the grocery store! This book proves you can make simple, yummy, plant-based dishes in no time, without any hassle. Both of these recipes are insanely good, though I’m almost more impressed with the muffins since they’re sugar-free but totally DON’T taste like it!

Check out the recipes below and make sure to enter to win a copy of this book, wayyyy down at the bottom 🙂

PENNE PASTA WITH ASPARAGUS AND TURMERIC-HERB BUTTER SAUCE

1 lb penne pasta (I used a gluten-free brand so it was only about 10 oz)

4 1/2 cups fresh asparagus, trimmed and cut into 2 inch pieces

3 tbsp vegan butter (I used Earth Balance)

1 tsp dried parsley

1 tsp dried basil

1/4 tsp dried marjoram

1/4 tsp garlic powder

1/8 tsp ground turmeric (I used about 1/2 tsp because I love turmeric)

Salt and pepper to taste

• Bring a pot of water to a boil and add pasta (tie may vary depending on if it’s GF)
• Cook for about 8-10 minutes
• Add asparagus and cook for 4-5 minutes until asparagus is tender and pasta is cooked
• Meanwhile, mix together all remaining ingredients in a bowl
• Drain pasta and asparagus and stir in butter mixture until everything is well incorporated, then serve!

GLORIOUS MORNING MUFFINS

3 tbsp flaxseeds

1/2 cup walnuts

1/3 cup shredded dried coconut

1 cup whole wheat flour (I used all-purpose)

2 tsp baking powder

1 cup sliced bananas

1 1/3 cups peeled and chopped apples (I kept my peels on though)

1/2 cup maple syrup

1 tsp ground cinnamon

1/3 cup dried cranberries (I had dried blueberries so I used those instead)

1/3 cup raisins

1 cup shredded carrots

• Preheat oven to 375 degrees and grease muffin tins with coconut oil (This recipe calls for 6 large muffins, but I only had regular tins so it made 9 normal sized ones)
• Blend flaxseeds, walnut and coconut together until finely blended, then transfer to a mixing bowl and stir in baking powder and flour
• Then blend apples, bananas, maple syrup and cinnamon together until a puree is formed and add to dry mixture
• Stir in raisins, blueberries/cranberries and carrots and mix util combined
• Pour evenly into muffin tins and bake at 375 degrees for 25-28 minutes

a Rafflecopter giveaway