After polling my testers about what recipe I should let you sneak-a-peak at this was the one that received the most votes. You actually luck out because this is a two for one special; the gravy is an important component to this recipe but both the gravy and seitan could be served separately. I think that it is great for the upcoming holiday so enjoy and I hope you take the time to read my other posts and the posts of my testers here, here, here ,here, here, here, here, here and here.
Additionally if you do not have a copy of my first e-book, Soups, Stews & Chili, this is your chance to get both e-books for the reduced rate of $10.99 (regular price $13.90)- see the side bar
Please note that when an order is placed you will receive the e-book within 24 hours.
Last night the Hubz and I decided that after we got our laundry under control that since we have no food in the house we’d go to a new place Pho Pasteur in Winooski, VT. I had contacted them a few weeks ago asking about their vegan options and although they are limited they sounded delicious and so we decided to try it.
To start we decided to try the unsweetened iced tea; we were expecting your standard iced tea but this was way better. It reminded me of the tea used in Thai iced tea’s except with out the sweetened condensed milk- it was delicious.
The Hubz and I were pretty hungry so we decided to start with the vegetarian fresh rolls which were served with a peanut sauce and they were delicious. The perfect balance of herbs, tofu and noodles all wrapped up into a little bundle.
For the entrees you have 3 options- the vegetarian pho, the lemongrass tofu with vermicelli or the tofu fried rice (no egg). Since i am a huge fan of asian noodle soup and more specifically pho I went with the pho and the Hubz the lemongrass tofu.
Vegetarian Pho
Lemongrass Tofu with Vermicelli
Saucy Sides
Overall we loved out meals; the food was super tasty, the service was great and the cost was well cheap. We will be back here again for sure!
Contestants were asked to create an appetizer, entree and/or dessert that embraced the theme of fiery AND Valentine’s Day and were given the following hints to help them create their dishes:
fiery |ˈfī(ə)rē|
adjective ( fierier , fieriest )
consisting of fire or burning stronglyand brightly : the sun was a fiery ball low on the hills | [as submodifier ] figurative afiery hot chili sauce.
having the bright color of fire : the car was painted a fiery red.
(of a person) having a passionate, quick-tempered nature : a fiery, imaginative Aries.
(of behavior or words) passionately angry and deeply felt : a fiery speech. hmmmm maybe a narrative of some sort?
Contestants were allowed to enter one recipe per category and you the readers are going to vote for the winner for each category. You will also be given the opportunity to let me know which recipe you think should win overall; I will be making the final decision but would love your input. If there happens to a tie in any of the categories the Hubz will be the tie breaker.
Below you will find the photo, recipe name, creators name and a link to the recipe URL. You are allowed to vote for each category as well as for the overall winner. Before you vote please consider the following things:
Does the recipe embrace the FIERY theme?
Does the recipe embrace Valentine’s Day?
Is this a dish you would create for a loved one on Valentines Day?
Happy voting!
Voting will be open until February 13, 2011 at 9pm EST.CLOSED
“I was impressed by the innovative, creative combinations of ingredients and textures in Lindsay’s recipes, all of which are easily accessible to the home cook. The baked spinach and artichoke dip was creamy with very little fat (and no soy!) and the sloppy split pea sandwiches were a huge hit with my picky hubby. I absolutely loved the entire section on sushi (the fig & pear sushi with strawberry cashew dip was my favorite)–what a great idea to take sushi and revamp it with flavors from other international cuisines! These recipes provide a huge variety of flavors and approaches from breakfast to dinner and everything in between. From banana bread protein pancakes to creamy miso pasta bake to sweet potato red lentil dal or skinny blood orange margarita, you’re guaranteed to find something that will be a hit with each member of the family!”
-Ricki Heller, PhD, RHN
Author of Sweet Freedom: Desserts You’ll Love without
Wheat, Eggs, Dairy or Refined Sugar
Honorable Mention in the Cuisine Canada 2010 Culinary Book Awards!
one of only three cookbooks recommended on Ellen DeGeneres’ website!
“This e-cookbook contains a wonderful selection of vegan eats that I will enjoy cooking and serving to those I love. Lindsay’s culinary creativity shines in some great new plant-based recipes that are already favorites in our house as well as fun twists on old favorites, like the delicious Avocado Tofu Benedict. We loved the interesting variations of veggie sushi and I have already served it a few times to the delight of my guests. I’ll be revisiting this e-book over and over again.”
“Wow, that’s what I said after every bite. The recipes in Lindsay’s eBook are amazing. I was really impressed by the complex layers of flavours. These dishes would be perfect to serve at a fancy dinner party, a living-room picnic with your kids, or for a delicious evening at home, alone.”
Tomorrow I will announce the contestants of my Fiery Vegan Valentines Contest. There are three categories Appetizer, Entree and Dessert. For more details about the contest and how to enter (you have until midnight tonight Feb 10, 2011) please go here.
Below are a few entries that have been submitted by a contestant without a blog; see below.
Dessert Category
Abigail’s Chipotle Cherry Chocolate Truffles
1/4c Dried cherries
Enough kirsch to cover and masacate
1 c full fat coconut milk
1 t sp + 1/2 tsp chipotle powder, separated
8 ozs extreme ly dark chocolate
8 ozs semi sweet chocolate
1/2 c cocoa powder
Put cherries in a small bowl and cover with kirsch to soften.meanwhile …bring coconut milk to boil, and add 1/2 tsp chipotle powder.simmer for 10mins.while the milk is simmering, break chocolate into small pieces, addto bo wl.add the heated milk to chocolate, cover with press n seal, let sit for 30 mins.meanwhile …puree the cherries and kirsch.then stir chocolate, and place in fridge for at least 1hr to “firm up”add remaining chipotle powder and cocoa to a shallow dish, like a pie plate.take the chocolate out of fridge.using a tsp scoop some out, place some cherry puree in the middle and quickly roll into ball.it helps to add some cocoa powder to your hands.then roll into the prepared cocoa powder. Continue , then place in fridge until ready to devour.
For my second e-book I decided to create a broader range of recipes that can be enjoyed with friends, families and for special meals. Take a sneak peak of some of the recipes you can find in the book:
With the help of my testers I am happy to say that my second e-book is now released! I was lucky enough to have a group of dedicated testers who worked so hard that I was able to release this e-book a month earlier than planned.
For my second e-book I decided to create a broader range of recipes that can be enjoyed with friends, families and for special meals. In the book you will find a selection of delicious breakfast items, appetizers, sushi rolls, pasta dishes, entrees & sides and adult beverages.
Additionally if you do not have a copy of my first e-book, Soups, Stews & Chili, this is your chance to get both e-books for the reduced rate of $10.99 (regular price $13.90)- see the side bar
Please note that when an order is placed you will receive the e-book within 24 hours.
