Practically Raw Desserts Now Available for Kindle

We're happy to announce that Amber Shea Crawley's newest cookbook Practically Raw Desserts is now available for Kindle, so you can take it with you wherever you go!

Practically Raw Desserts is filled with easy recipes for scrumptious cakes, pies, cookies, brownies, puddings, candies, pastries, frozen treats, and more - all of which are totally free of dairy, eggs, gluten, wheat, soy, corn, refined grains, refined sugars, yeast, starch, and other nutrient-poor ingredients. This innovative cookbook revolutionizes raw desserts with versatile variations, substitutions, and baking options. The recipes also allow for easy adaptation to a non-raw kitchen.

Confetti Birthday Cake

Great for beginners as well as seasoned raw foodists, Practically Raw Desserts is jam-packed with delicious, healthy indulgences that include:

• Confetti Birthday Cake
• Pecan Shortbread Cookies
• Baklava Blondies
• Tuxedo Cheesecake Brownies
• Deep Dish Caramel Apple Pie
• Cashew Butter Cups
• Summer Fruit Pizza
• Dark Chocolate Sorbet

Summer Fruit Pizza

Purchase your Kindle copy of Practically Raw Desserts from Amazon. Of course, it's also available in paperback as well.



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Health Benefits of Nuts

Are you nuts for nuts? Then you're in luck! Nuts have many nutritional benefits, making them a great addition to a healthy diet. If you're worried about gaining weight from the fat content in nuts, a new report published last week by the American Journal of Clinical Nutrition will help ease your mind. The report reviews 31 different studies and found that people can add nuts into their diets without gaining weight. In fact, the study shows that people who added nuts to their diets and people who replaced other foods with nuts lost an average 1.4 pounds more than those who didn't eat any nuts at all. The nut-eaters studied also reduced their waist sizes by more than half an inch.

Nuts - and of course nut butters - contain  protein, calcium,  potassium, essential fatty acids, fiber, and phytosterols.  They are also rich in vitamins E, B6, folate, thiamin, riboflavin, niacin, pantothenic acid, selenium, iron, zinc, and magnesium. Studies have shown that heath benefits from nuts include stress reduction, protection against certain cancers, a lower risk of health disease and improved brain health. A lower risk of diabetes and high blood pressure has also been seen in people who added nuts to their diets. The fiber, protein and unsaturated fats in nuts has also been known to suppress hunger.

 What a great incentive for cooking from Robin Robertson's newest book Nut Butter Universe! Just a small amount of nut butter can add great texture and flavor to your meals, and Robin has you covered with recipes for breakfast, lunch, dinner, dessert and even snacks. Here are just a few of Robin's mouth-watering recipes, all enriched by delicious nut and seed butters: Artichoke Walnut Butter Bisque, Roasted Tahini Cauliflower, Roasted Niçoise Salad with Cashew Goddess Dressing, Grilled Vegetables with Almond Romesco Sauce, Penne Primavera with Avocado Cashew Cream, Ginger-Walnut Scones, Chocolate Macadamia Truffles, and many more.

Nut Butter Universe is available from Amazon, Barnes and Noble and your local independent bookstore.


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Nut Butter Universe Giveaway Winner

We have a winner in our Nut Butter Universe giveaway! It's April, whose favorite nut butter is sunflower seed butter. Congratulations, April! Please check your email for a message from Dianne.

Nut Butter Universe by Robin Robertson is chock-full of recipes that range from starters, soups, and sandwiches, to main dishes, breakfasts, and desserts, all using delectable butters made from peanuts, cashews, Brazil nuts, macadamias, chestnuts, almonds, and more. 

Recipes include:
•    Apple-Almond Butter Pancakes
•    Thai Tofu-Vegetable Wraps
•    Asian Spring Rolls with Spicy Peanut Dipping Sauce
•    Penne Primavera with Avocado Cashew Cream
•    Peanut Butter Cups
•    Summer Berry Cheesecake


The book has recipes for making your own nut butters and options for those with nut allergies. It also contains an informative Foreword by Julieanna Hever, the Plant-Based Dietician, which explains the health benefits of nuts and nut butters. Nut Butter Universe is a must have for any cookbook library! It's available from Amazon, Barnes and Noble and your local independent bookstore.



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Mother's Day Menu

Looking for ideas for what to cook mom for Mother's Day on Sunday? Look no further than the pages of Robin Robertson's newest book Nut Butter Universe! Nut Butter Universe is packed with mouth-watering recipes for breakfast, lunch, dinner, dessert and snacks, and Mom is sure to love every one of them!

If you're having brunch with Mom, chances are she'd love a stack of warm Apple-Almond Butter Pancakes! Or how about some delicious Mushroom-Cashew Breakfast Burritos? Fresh baked Ginger-Walnut Scones are also an excellent choice for Sunday brunch.

If you're cooking dinner for Mom, Nut Butter Universe has you covered from appetizers to dessert. Your meal can begin with crisp Spinach-Walnut Crositini or delectable Belgian Endive with Pineapple Macadamia Cream Cheese. Tasty Penne Primavera with Avocado Cashew Cream makes an excellent main course, and we're betting Mom would love a slice of rich and creamy Summer Berry Cheesecake for essert.

Instead of cooking a meal for Mom, you just make her a batch of Chocolate Macadamia Truffles with Coconut and give her the gift of her own copy of Nut Butter Universe!

Chocolate Macadamia Truffles

Ingredients:

• 1 1/3 cups shredded unsweetened coconut
• 1/3 cup semisweet vegan chocolate chips
• 1/3 cup macadamia butter
• 3 tablespoons coconut milk
• 2/3 cup confectioners’ sugar

Directions:

1. Finely chop the coconut by pulsing it in a food processor. Set aside.
2. Place the chocolate in a heatproof bowl and set it over a small saucepan of simmering water until the chocolate melts. (Alternatively, melt the chocolate chips by placing them in a small microwaveable bowl and microwave on high for about 1 1/2 minutes, or just until the chocolate is completely melted.) Add the macadamia butter and coconut milk and blend until smooth and creamy.
3. Place the chocolate mixture, sugar, and 1/3 cup of the reserved coconut into a food processor and process until well combined.
4. Shape the mixture into 1-inch balls and roll them in the remaining 1 cup coconut, pressing so the coconut adheres to the truffles. Place the truffles on a platter or a baking sheet. Cover and refrigerate until ready to use

Makes 12 truffles

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from  Vegan Heritage Press. Photo by Lori Maffei.
 
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Nut Butter Universe Giveaway

We're celebrating Mother's Day all week long here at Vegan Heritage Press! And as part of the celebration, we're giving away a copy of Robin Robertson's Nut Butter Universe.

Nut Butter Universe is chock-full of recipes that range from starters, soups, and sandwiches, to main dishes, breakfasts, and desserts, all using delectable butters made from peanuts, cashews, Brazil nuts, macadamias, chestnuts, almonds, and more.

Here is just a sampling of Robin’s mouth-watering recipes, all enriched by luscious nut and seed butters:

•    Apple-Almond Butter Pancakes
•    Thai Tofu-Vegetable Wraps
•    Asian Spring Rolls with Spicy Peanut Dipping Sauce
•    Penne Primavera with Avocado Cashew Cream
•    Peanut Butter Cups
•    Summer Berry Cheesecake


Win a copy of Nut Butter Universe by following the instructions below. The contest ends at midnight EST on May 12th. US residents only. Good luck!



Photos by Lori Maffei. 

Chilled Avocado Soup

The arrival of warm weather doesn't mean you have to give up soup or spicy food. This Chilled Avocado Soup from Robin Robertson's Vegan Fire and Spice is a nice cool treat for balmy spring days, and it's perfect for your Cinco de Mayo celebrations this weekend.

Ingredients:

• 2 ripe Haas avocados, peeled and pitted 
• 1/2 cup vegan sour cream

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon chopped scallion
• 1 teaspoon chopped garlic

• 1 tablespoon fresh lime juice

• 2 cups vegetable broth 
• 
3/4 teaspoon salt

• 1/4 teaspoon Tabasco or other hot pepper sauce 
• Sunflower seeds, for garnish

Preparation:
In a blender or food processor, combine the avocados, vegan sour cream, cilantro, scallion, and garlic. Process until smooth. Add the lime juice, broth, salt, and Tabasco and process until smooth and creamy. Refrigerate, covered, for up to 2 hours, until chilled. Serve garnished with sunflower seeds.

Serves 4

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.  


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VHP's Betsy DiJulio's Cocina Mexicana in Veg News Magazine

Vegan Heritage Press author Betsy DiJulio wrote the Food Feature section of the newest edition of VegNews Magazine! Betsy's "Cocina Mexicana" feature celebrates Cinco de Mayo in style with everything from tacos, tamales and quesadillas to drinks and dessert.

If you don't already have your copy, run to the nearest newsstand to pick up the May/June issue, where you will find these mouthwatering recipes from Betsy:

• Crispy Potato Tacos with Queso Fresco
• Cheesy Spinach and Black Bean Quesadillas with Cucumber-Mango Salsa
• Swiss Chard and Mushroom Tamales with Red Wine Sauce (Escabeche Sauce)
• Churros with Coconut-Kahlua Chocolate Sauce
• Gimlet Guadelajara

These recipes are only available in the May/June issue of VegNews Magazine, so be sure to pick up your copy!

For more delicious recipes by Betsy, be sure to pick up her Blooming Platter Cookbook. The Blooming Platter Cookbook is celebration of the seasons, and it features a wide range of accessible, elegant recipes for the home cook, ranging from easy homestyle dishes to creative upscale meals you'll be proud to serve to your guests.



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