After skipping last Friday due to a cold, Naturally Lean and Foolproof Freezer Cookbook are 2 Book Giveaway Number 5 lineup.

Each Giveaway is a Twofer, book cleaning before Spring.

First, plant based and gluten free recipes in Naturally Lean (Da Capo Lifelong, May 2016) by Allyson Kramer

Secondly, Foolproof Freezer Cookbook (Kyle Books, 2011) by Ghillie James.

-Question: Where is Ghillie James currently residing?

First come first serve.

Easy Vegan version of Indian Dish, Saag Tofu recipe from Pantry to Plate (Chronicle Books, October 2020) by Emily Stephenson.

SAAG TOFU

Here’s an easy and vegan version of the very popular Indian dish. Depending on how your pantry looks, this dish could end up several steps away from the inspiration—a coconut, kale, and tofu curry— but it still makes for a hearty meal served with Plain White Rice. If you like your dish a little saucier—this is pretty thick— you can add an additional half can of coconut milk (but I opted to not have half a can languishing in the refrigerator).

Serves 4

Ingredients: 

One 14 oz [400 g] block firm or extra-firm tofu, drained (see page 120)

3 Tbsp vegetable oil

1 onion, preferably yellow, peeled and chopped

3 garlic cloves, peeled and minced

One 1 in [2.5 cm] piece fresh ginger, peeled and minced

11/2 tsp kosher salt, plus more for seasoning

1/2 tsp freshly ground black pepper, plus more for seasoning

1 tsp ground turmeric

1/2 tsp ground cumin

1/4 to 1/2 tsp red pepper flakes, depending on your affinity for heat

One 14 oz [420 ml] can coconut milk

1 lb [455 g] frozen spinach or kale, thawed

1 lemon or lime, cut into wedges, for serving

Directions:

Cut the tofu into ½ in [12 mm] cubes. In a large skillet over medium-high heat, warm the oil until it shimmers, then add the onion, garlic, ginger, salt, and black pepper. Cook, stirring often and lowering the heat if the onion starts to burn, until the onion is soft and golden, 8 to 10 minutes. Add the turmeric, cumin, and red pepper flakes and cook until the spices are fragrant, about 30 seconds.

Add the coconut milk, spinach, and tofu and bring the mixture to a boil. Lower the heat so it simmers steadily and cook, stirring only occasionally, until the tofu has warmed through, 10 to 15 minutes. Taste and add more salt and pepper, if necessary. Serve hot with lemon or lime wedges.

FRESHEN IT!

Instead of the red pepper flakes, chop 1 fresh green chile (like a serrano or jalapeño), and garnish the final dish with 1/4 cup [10 g] of chopped fresh cilantro.

(* Reprinted from Pantry to Plate by Emily Stephenson with permission by Chronicle Books, 2020- Illustrations © Sein Koo)

Have a plant based vegan holiday with this Vegan Carrot Cake recipe from Vegan Christmas (Smith Street Books, October 2020) by Audrey Fitzjohn, a photographer, stylist, and freelance writer based in Paris, France. 

Vegan Carrot cake

Preparation 30 minutes – Baking 45 minutes

Serves 8

Ingredients:

250 g (9 oz/12 ⁄3 cups) plain (all-purpose) flour
125 g (4½ oz) caster (superfine) sugar
2 teaspoons instant dried yeast
2 teaspoons ground cinnamon
pinch of salt
4 carrots, grated
1 tablespoon white vinegar
180 ml (6 fl oz) canola oil, plus extra for greasing
120 ml (4 fl oz) orange juice
75 g (2¾ oz) raisins
100 g (3½ oz) walnuts

Frosting and decoration
450 g (1 lb) icing (confectioners’) sugar
80 g (2¾ oz) dairy-free margarine
1 teaspoon natural vanilla extract
3 tablespoons lemon juice
30 g (1 oz) walnuts, roughly chopped

Directions:

Preheat the oven to 180°C (350°F).

Grease two 18 cm (7 in) round cake tins.

Combine the flour, sugar, yeast, cinnamon and salt in a bowl. Add the grated carrot, vinegar and oil and mix well with a wooden spoon. Add the orange juice and mix again. Finally, stir through the raisins and walnuts. Divide the batter between the cake tins and bake for 45 minutes or until
a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in their tins for about 10 minutes, then turn out onto a wire rack and leave to cool completely.

To make the frosting, beat the icing sugar, margarine, vanilla extract and lemon juice with electric beaters on medium speed for 3–4 minutes, until the mixture is smooth.

Transfer the frosting to a piping bag fitted with a wide nozzle. Pipe half the frosting over the top of one of the cakes. Place the second cake on top and pipe the remaining frosting on top of the cake. Scatter over the chopped walnuts and serve.

(* Recipe reproduced with permission from 'Vegan Christmas' by Audrey Fitzjohn- Smith Street Books- October 2020)

Mango power Friday lunch with this recxipe from Vegan with a Vengeance, 10th Anniversary Edition (Da Capo Lifelong Books, May 2015) by Isa Chandra Moskowitz of Post Punk Kitchen...

Fresh Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Makes 25 Rolls

4 ounces very thin rice noodles
25 rice paper wrappers
(plus extra in case some tear)
1⁄4 cup roasted peanuts,
very finely chopped
1 mango, peeled and sliced into matchsticks (see Fizzle says, page 167)
1 ripe avocado, peeled and cut into long, thin slices
1 cup bean sprouts (or seedless cucumber, sliced into matchsticks)
1⁄2 cup fresh cilantro leaves

Sweet and Spicy Dipping Sauce (page 90)

Crisp vegetables and sweet mango make these the perfect treat for a hot summer’s night when the last thing you want to do is turn on the oven. The avocado provides the perfect creaminess to make them complete. The noodles are the only things that require cooking, and they’re done in 10 minutes. 

Cook the noodles according to the package directions. Drain and run them under cold water until they feel cool. Transfer them to a bowl and begin your rolls.

Have ready a pie pan or large, wide bowl filled with hot water (tap water is fine) and clean counter space or a cutting board. Place the rice paper wrappers, two at a time, into the water until they are flexible (30 seconds to a minute). Carefully remove from water and lay flat on a clean surface. In the lower two-thirds of the roll, place a tablespoon of noodles and sprinkle a few of the chopped peanuts (about 1⁄2 teaspoon) over them. On top of that, place four mango strips and a slice or two of avocado. On top of that, place six or seven bean sprouts and three or four cilantro leaves. Fold the left and right sides over the filling, then take the bottom of the wrapper and begin rolling. It may take a couple of tries to get it right, but keep it up and you’re on your way to summer roll heaven.

Keep wrapped and chilled until ready to eat and serve with small fingerbowls of the dipping sauce.
A great way to keep summer rolls fresh if you aren’t serving immediately is to line a baking dish
with damp paper towels. Then line the rolls in a single layer. Add another layer of damp towels,
and another layer of rolls. Finally, cover with more damp paper towels, wrap in plastic wrap,
and refrigerate. They will keep for up to a day. If you are choosing to do this, then remember to
sprinkle the avocado with lemon juice before rolling, so that it stays fresh and green.

Sweet and Spicy Dipping Sauce

Makes ¾ Cup

1⁄4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1 garlic clove, minced
3 tablespoons roasted peanuts, chopped
11⁄2 teaspoons sugar

(* Reproduced with permission from Vegan with a Vengeance, 10th Anniversary Edition -Da Capo Lifelong Books, May 2015- by Isa Chandra Moskowitz of Post Punk Kitchen...Photos by Kate Lewis)

Want to dazzle your Valentine? Here's a recipe that will make her/him melt, from Let Them Eat Cake, Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations (Stewart, Tabori and Chang, March 2015) by Gesine Bullock-Prado...

LEMON CHIFFON STRAWBERRY CAKE

{Makes one 12-inch-long (30.5-cm-long) rectangular cake}

This cake is springtime in your mouth. The combination of strawberries and lemon is sweet and bright, and there’s just enough mint in the pastry cream to refresh without overwhelming the fruit. The almond paste that drapes over this cake adds a richness and balance with every bite. Everything in this cake works in symmetry, so why not build the cake to look symmetrical? I did and it’s gorgeous.

Ingredients:

For the Mint and Almond Pastry Cream 

¾ cup (180 ml) whole milk
¾ cup (180 ml) heavy cream
3 large fresh mint leaves, cut into thin strips
4 large egg yolks
⅓ cup (65 g) sugar
¼ cup (30 g) cornstarch
Pinch of salt
1 tablespoon unsalted butter
½ teaspoon almond extract

For the Strawberry Coulis

¼ cup (50 g) finely chopped strawberries
3 tablespoons sugar
1 tablespoon lemon juice

For the Lemon Chiffon Cake 

4 large eggs, at room temperature, separated
½ cup (120 ml) lemon juice
¼ cup (60 ml) plus 2 tablespoons organic grapeseed oil
Grated zest of 2 lemons
1 cup (120 g) pastry flour
1 cup (200 g) sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar

To Finish

3 cups (720 ml) cold heavy cream
1 pound (455 g) small strawberries, hulled (about 30)
7 ounces (200 g) almond paste
A few fresh mint leaves

Procedure:

Make the mint and almond pastry cream:

Combine the milk, cream, and mint in a large saucepan and bring to a simmer.
In a large bowl, combine the egg yolks, sugar, cornstarch, and salt. Whisk until the mixture ribbons thickly. Slowly add the hot milk mixture to the egg yolk mixture, whisking all the while so that the eggs don’t curdle. Continue whisking until smooth.

Transfer the mixture back to the saucepan and whisk over medium heat until the mixture thickens to the consistency of mayonnaise. Remove from the heat and add the butter and almond extract, whisking until combined. Pour the pastry cream through a fine sieve into a large bowl. Cover the pastry cream with plastic wrap, making sure to press the plastic wrap onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cool, about 2 hours.

Make the Strawberry Coulis:

In a small saucepan, combine the strawberries, sugar, and lemon juice and simmer over low heat until the strawberries are very soft and all the sugar has dissolved, about 10 minutes.

Transfer the coulis to a blender and process until smooth. Pour through a sieve into a small bowl. Cover with plastic wrap and chill in the fridge until cool, about 30 minutes.

Make the Lemon Chiffon Cake

Preheat the oven to 325°F (165°C). Line a sheet pan with parchment paper and spray lightly with nonstick cooking spray.

In a large bowl, whisk together the egg yolks, lemon juice, oil, and lemon zest. Sift the flour, ½ cup (100 g) of the sugar, the baking powder, and salt over the egg yolk mixture and whisk until
very smooth.

In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk on high until the egg whites turn white and increase slightly in volume.

With the mixer still running, slowly add the remaining ½ cup (100 g) sugar and continue whisking on high speed until you achieve smooth, stiff peaks (don't whisk so much that they become dry and chunky). Gently fold the egg whites into the egg yolk mixture until a smooth batter forms and no white streaks remain.

Transfer the batter to the prepared sheet pan and gently spread it into an even layer with a large offset spatula. Bake until the cake gently springs back when gently poked and just begins to pull away from the sides of the pan, about 25 minutes. Let cool completely.

Run a sharp knife along the edge of the cake to fully release it. Place a piece of parchment on top of the cake and place a second sheet pan on top of that parchment. Flip the cake and turn the cake out onto the second sheet pan. Cut the cake into three long, even strips, 5⅓ by 12 inches (13.5 by 30.5 cm).

To Finish:

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Whisk one third of the whipped cream into the pastry cream. With a large rubber spatula, gently fold the remaining whipped cream into the pastry cream. Transfer the lightened pastry cream to a large pastry bag fitted with a large plain tip.

Place a strip of cake on a cake platter. Place 15 strawberries hulled side down onto the cake. Pipe half of the lightened pastry cream in between and over the strawberries, using a small offset to smooth the cream over the strawberries. Place a second layer of cake atop the cream-laced strawberries and arrange the remaining 15 strawberries atop the second layer. Pipe the remaining pastry cream among the strawberries and smooth the top with an offset spatula. Place the final layer of cake on top and place in the freezer to set, about 2 hours.

Meanwhile, roll out the almond paste to measure slightly larger than 5⅓ by 12 inches (13.5 by 30.5 cm) and punch a random pattern of hearts into the almond paste using a 2-inch (5-cm) heart cookie cutter.

Once the cake has set (test the cream to see if it feels very firm; it should not be fully frozen),
remove from the freezer. Place the almond paste sheet on top of the cake. Dip a very sharp
serrated knife into hot water and wipe dry. Trim the sides of the cake, gently sawing to keep the
cream from spurting out the sides of the cake. The firmer the cake is, the cleaner the trimmed
sides will be, but it will be much harder to cut. So take your time in your gentle sawing and keep
the knife hot and clean throughout the process.

Gently spoon the coulis into the holes in the almond paste. Serve immediately or cover the sides of the cake with parchment, cover with plastic wrap to keep the cake moist. Keep refrigerated.

If you want the Vegan or Gluten Free version of this recipe email us.

(* Recipe reproduced with permission from Let Them Eat Cake, Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations -Stewart, Tabori and Chang, March 2015- by Gesine Bullock-Prado, Photos by Tina Rupp)

Spice up your week-end table with this Vegan recipe from Tamales, Fast and Delicious Mexican Meals (Ten Speed Press, October 2014) by Alice Guadalupe Tapp...

Jalapeño Pesto Potato Tamales

Here is another great vegan tamale recipe from my sister, Diane. Because it’s vegan, the recipe eliminates the Parmesan or Romano cheese found in most pesto recipes. This is also on our menu at Tamara’s Tamales, and it keeps our vegan customers happy. It’s also delicious made with carrots instead of potatoes. Cut four large carrots into strips and parboil them before assembling the tamales.

MAKES 12 TAMALES

1 very large potato, any type
3/4 cup olive oil
7 fresh jalapeños, deveined and seeded
3 large cloves garlic
1/4 cup toasted pine nuts
1 bunch cilantro
1/4 teaspoon salt
3 cups Vegan Masa (page 26)

Peel and cut the potato lengthwise into 1/4-inch “French fry” strips. Heat 1/4 cup of the olive oil in a skillet over medium heat, add the potato, and fry until browned on all sides, about 20 minutes. Set aside to cool.

In food processor, process the jalapeños, garlic, pine nuts, cilantro, remaining 1/2 cup olive oil, and salt until smooth.

Assemble the tamales (see pages 5-6), using 1/4 cup masa, 4 or 5 strips of potato, and 2 heaping tablespoons jalapeño pesto for each tamale. Transfer to a steamer and steam for 50 minutes.

Vegan Masa

This masa is for those who follow plant-based diets or just prefer using olive oil to lard or butter. You may also use this masa to make vegan pupusas and tortillas. The results have the same texture and excellent taste.

MAKES 30 TO 60 TAMALES, DEPENDING ON SIZE

1 cup margarine or vegetable shortening, chilled, or olive oil
21/2 pounds stone ground fresh masa (unprepared)
2 cups vegetable stock
11/2 teaspoons salt
2 to 4 tablespoons dried mushroom powder, store-bought or homemade (see Note)

If you use the margarine or shortening, place it in a mixing bowl and whip for 2 to 3 minutes, until light and fluffy.

Add the masa and beat for 1 minute more, then add the stock, a little at a time, then add the salt and mushroom powder to taste. Continue beating for 2 to 4 minutes, or until a pinch of masa floats to the top of a cup of water.

If using the olive oil, pour it into shallow casserole dish, cover, and place in the freezer for at least 24 hours.

Remove right before using. It should be frozen to the hard stage. The temperature and the dense, solidified consistency help the masa remain light and fluffy during cooking. Combine the frozen oil and the masa in a mixing bowl and beat together for 1 to 2 minutes. Add the stock a little at a time, then add the salt and mushroom powder and beat until light and fluffy, 4 to 5 minutes, or until a pinch of dough floats to the top of a cup of water.

Note: Making homemade mushroom powder is simple. Place any type of dried mushrooms in a food processor and process into a fine powder.

(*Reprinted with permission from Tamales, by Alice Guadalupe Tapp, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright © 2014 by Sara Remington)

Polish- Japanese fusion powers this third and last recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love (Da Capo Lifelong Books, June 2014) by Terry Hope Romero...

Polish Summer Soba Salad

SERVES: 2

TIME: 45 MINUTES

Chilled soba noodles, a Japanese staple in many warm-weather dishes, are traditionally made with
buckwheat flour. While enjoying a cold sesame soba noodle salad on a steamy summer day, it hit me that buckwheat is also a staple in Eastern European cuisine. So here it is, a salad that infuses these earthy noodles with the rustic flavors found in Polish warm-weather salads: beets, cucumbers, and the requisite heap of fresh dill. White beans add a touch of richness and protein too.

SOBA SALAD

1⁄2 pound uncooked beets, peeled and diced
1 tablespoon plus 1 teaspoon olive oil, divided
1⁄4 teaspoon celery seeds
Pinch of salt and a few twists
of freshly ground black pepper
6 ounces soba noodles
2 scallions, green part only, thinly sliced
1 English cucumber, peeled and sliced into thin half-moons
1 cup cooked white beans
3 tablespoons chopped roasted walnuts

DILL DRESSING
1⁄2 cup finely chopped fresh dill
3 tablespoons rice vinegar
4 teaspoons olive oil
1 tablespoon organic granulated sugar
1⁄2 teaspoon freshly ground
black pepper
1⁄2 teaspoon salt

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the diced beets on the parchment paper, drizzle with 1 tablespoon of oil, celery seeds, salt, and pepper and toss. Roast for 20 minutes, or until tender and easily pierced with a fork.

2. Prepare the soba noodles according to package directions, but slightly undercook them to al dente. Drain, rinse with plenty of cold water, and transfer to a mixing bowl.

3. In another mixing bowl, combine the scallions, cucumber, and white beans. Whisk the dressing ingredients together in a glass measuring cup or bowl, pour half over the bean and vegetable mixture, and toss. Add the remaining dressing to the soba noodles and toss.

4. Divide the soba noodles among serving bowls and twirl into a mound in the center of each bowl.
Spoon the bean and vegetable mixture over the soba, garnish with roasted beets, and sprinkle with
roasted walnuts. 

Other recipes from 'Salad Samurai' I previously shared:

-Grilled Kale Salad with Spicy Lentils

-Sweet Beet Drink with Dash of Kombucha and Ginger

(* Recipe from Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero. June 2014- courtesy of Da Capo Lifelong Books)

This first excerpt from from soon to be published Coconut 24/7 (Harper 360, US Edition, August 2014) by Pat Crocker gives a coconut twist to an old classic.

Citrus Cabbage Salad with Orange Coconut Dressing

Makes 6 servings

Here’s a new twist on an old favourite, the Waldorf salad. The Orange Coconut Dressing really makes this version come alive.

4 cups thinly sliced cabbage
2 cups shredded carrot
2 apples, finely chopped
1/2 cup coarsely chopped dates
1/2 cup coarsely chopped walnuts
1/4 cup shredded unsweetened coconut, fresh or dried
1 cup Orange Coconut Dressing (page 152)

1. In a salad bowl, combine cabbage, carrot, apples, dates, walnuts and coconut. Drizzle with dressing and toss to coat well

Side Note: You’ll find several interesting varieties of cabbage at farm stands and farmers’ markets.
I like to use red cabbage in this recipe, but you can experiment with Savoy, or bok choy.

(* Reproduced with permission from Coconut 24/7 'Easy Ways to Look and Feel Better' by Pat Crocker-US edition published by Harper 360, August 2014)

After Conchas Borrachas, Drunken Scallops from Ceviche: Peruvian Kitchen (Ten Speed Press, May 27, 2014) by Martin Morales, here's a more sober recipe.

CEVICHE DE MANGO
MANGO CEVICHE

It may sound like an unusual combination—mango, onion, and lime—but the flavors and textures in this ceviche really work. It is one of my favorite summersalads and is best made when mangoes are perfectly ripe.

SERVES 4

1 large red onion, thinly sliced
2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice
Juice of 4 limes
1/4 tsp salt
1 limo chile, seeded and finely chopped
Leaves from 2 cilantro sprigs, finely chopped

Put the red onion in iced water for 10 minutes while you prepare the other ingredients.

Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour.

Add the chile, then drain the onion and add it along with the cilantro leaves.

Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate.

Serve in individual large glasses or bowls.

(* “Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales -Ten Speed Press, © 2014- Photo credit: Paul Winch-Furness) 

One last taste of Almonds Every Which Way, More than 150 Healthy-Delicious Almond Milk, Almond Flour and Almond Butter Recipes (Da Capo Lifelong, March 2014) by Cheeky Kitchen Brooke McLay after No-Bake One Bite Vanilla Almond Butter Cups...

Almond Milk Alfredo

(Dairy-free, gluten-free, grain-free, paleo, vegan, vegetarian)

Pasta lovers, unite! This simple alfredo sauce takes the cream and cheese out of the classic version but retains so much flavor, you won’t miss all the fat! Gluten-free eaters will want to serve this over g-free pasta. If you’re watching your carb content, or just want to boost the veggies in your life, try spooning this sauce over spaghetti squash or zucchini ribbons and serving it with the No-Meat Neatballs (page 150).

4 tablespoons butter or Earth Balance
1 shallot, finely chopped
2 ½ tablespoons arrowroot powder or cornstarch
1 cup vegetable stock
2 cups unsweetened almond milk
2 tablespoons nutritional yeast
16 ounces fettuccine, cooked
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon freshly ground pepper
¼ cup chopped Italian parsley

1. In a large skillet over medium-high heat, melt the butter and shallots together until the shallots are softened and aromatic, about 2 minutes.

2. In a small bowl, whisk together the arrowroot powder and vegetable stock, then pour it into the skillet. Whisk in the almond milk and nutritional yeast. Cook it just until the sauce thickens and is steamy. If you're using cornstarch, whisk just until the sauce begins to boil and thicken.

3. Remove from the heat and serve it over the fettuccine. Sprinkle with nutmeg, salt, and freshly ground pepper to taste. Garnish with chopped parsley.

Makes 6 servings

Per serving
(1/6 recipe, sauce only)
Calories: 475
Calories from Fat: 105
Total Fat: 11.7g, 18%
Saturated Fat: 5.3g, 27%
Total Carb: 75.6g, 25%
Dietary Fiber: 1.4g, 5%
Sugars: 0g
Protein: 16.6g
Cholesterol: 114mg, 38%
Sodium: 353mg, 15%

(Recipe from Almonds Every Which Way by Brooke McLay. Reprinted with permission from Da Capo Lifelong, © 2014, Photo Credits: Brooke McLay, Franklin Bennett, and Melanie North.)