I know, it’s been the month of Giveaways, but I had the pleasure of receiving several complimentary copies of vegan cookbooks and couldn’t resist checking these amazing cookbooks out and sharing some wonderful recipes with you.
Up next is the fabulous Vegan Holiday Kitchen from Nava Atlas. Trust, me you are going to want to enter to win this fabulous cookbook. I made her Vegan Matzo Ball soup and I was overjoyed with the result. This is one recipe that was on my list to veganize, but I was a little wary of doing this. I mean I have in my memory traditional Mom-made perfect Matzo Ball Soup and wasn’t sure if I could ever recreate it vegan. Boy, was I wrong! Seriously, the only difference is removing the chicken broth, all the flavors are there from the vegetables, seasonings and fresh dill. Nava took care of the matzo balls falling apart with out the use of eggs by using quinoa flakes as a binder and it worked perfectly. This is a no-fail recipe and unbelievably delicious, my family absolutely loved it. Nava, thanks for this wonderful recipe, you nailed this one. =)
This gorgeous and exciting cookbook by author Nava Atlas brilliantly fills the biggest gap in the vegan repertoire with more than 200 delectable, completely doable recipes for every festive occasion. Atlas, one of the most respected names in vegetarian and vegan cooking, addresses everything from Thanksgiving, Hanukkah, and Christmas –to celebratory brunches, lunches, dinners, potlucks, and buffets. Such mouth-watering dishes as Coconut Butternut Squash Soup, Green Chili Corn Bread, Hearty Vegetable Pot Pie, delicate Ravioli with Sweet Potatoes and Sage, and Cashew Chocolate Mousse Pie will convince even the most skeptical eater that vegan cooking is well worth celebrating.
Nava Atlas is both the author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Express, Vegan Soups, The Vegetarian Family Cookbook, and The Vegetarian 5-ingredient Gourmet. Her first book was Vegetariana, now considered a classic in its field. Nava is also a visual artist, specializing in limited-edition artists’ books and text-driven objects and installations. Her work has been shown nationally in museums, galleries, and alternative art spaces and is part of many museum and university collections.
I almost didn’t want to giveaway away this cookbook it’s so awesome.
Simple Vegetable Soup with Vegan Matzo Balls – Gluten-free (by omitting matzo balls), soy-free, nut-free
This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls
2 tablespoons olive oil or other healthy vegetable oil
1 large onion, finely chopped
3 celery stalks, diced
1 32-ounce carton vegetable broth
6 medium potatoes, peeled and finely diced
6 to 8 medium carrots, sliced
Handful of celery leaves
1 tablespoon all-purpose seasoning blend, or use a Kosher for Passover brand
1/4 cup chopped fresh dill, or to taste
Salt and freshly ground black pepper to taste
Vegan Matzo Balls (recipe follows)
- Heat olive oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden
- Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
- Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. It can also be made a day in advance.
- Just before serving, bring to a simmer. Adjust consistency with more water if needed be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.
Vegan Matzo Balls – soy-free, nut-free, can be made Gluten-free using gluten-free option
Makes about 24
1 cup quinoa flakes
2 cups boiling water
1 cup matzo meal (see gluten-free variation, below)
1/4 cup light vegetable oil (such as safflower)
1/4 teaspoon salt
A few grindings of black pepper
Pinch of onion and garlic powder, optional
- In a large mixing bowl, cover quinoa flakes with the water. Let stand for 2 or 3 minutes.
- Stir in the matzo meal along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
- Just before baking, preheat the oven to 275 degrees F.
- Roll the matzo meal mixture into approximately 1 -inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
- Bake for 20-25 minutes, carefully turning matzo balls after 10 minutes, until firm to the touch; don’t let them brown.
- If making ahead of time, let the matzo balls cool completely. then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving.
Variation: to make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.
Recipe reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc.
And now for the GIVEAWAY!!
One lucky reader will win Vegan Holiday Kitchen by Nava Atlas!
To enter the contest, leave a comment telling me what’s your favorite recipe(s) to serve during the Holidays. Don’t forget to leave your contact information so I can let you know if you win. =)
You MUST leave each entry as a separate comment or only one comment will count.
- Subscribe to Virtually Vegan Mama
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- Follow Virtually Vegan Mama (@virtveganmama) on Twitter
- Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Holiday Kitchen by Nava Atlas @virtveganmama”
- Share this giveaway on your Facebook Page and tell me that you did so in the comments section
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***This Giveaway is now closed…thanks to all for entering!***
All entries must be completed no later than Monday, April 16th 2012, at 11:59 p.m. EST.
Winner will be announced on Tuesday, April 17th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.
Hi, I'm Jennifer! I am the author and photographer of Virtually Vegan Mama. This site will chronicle my journey creating great tasting vegan cuisine. My goal is to make a plant-based diet so easy and delicious to follow that the whole family can incorporate it into their lives. I’m building a family cookbook and sharing it with you.
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