Friday, November 15, 2013

Jazzy Vegetarian {Recipes and Giveaway}

 

So apparently I live in a hole! I have never heard of the Jazzy Vegetarian until Ben Bella books offered to send me a review copy of her new cookbook!  Apparently she’s kind of a big deal!!  Who knew!?  I guess that’s what I get for not having cable! 

jazzy-vegetarian-classics (1) 

Anyways – moving on!   I LOVE COOKBOOKS  - so I get pretty excited every time Lindsey from Ben Bella books sends me an email offering me a cookbook to review (and giveaway!!)

I am fairly picky about cookbooks though – I love them to have dairy free recipes, bright colors, thick paper, lots of crisp clear photos and bonus points if they include savoury breakfast recipes!    This cookbook covered all the basis – in fact – when I opened the package I had a moment of oooohing and aweing at it because of how beautiful it was! (yes I’m a cookbook nerd…)

Ok moving on – I made 2 of the recipes from the book for dinner one night and they were just great!  Thankfully I was sent photos to include from the cookbook, because trying to stuff a potatoes was messy process for me, and they did not turn out blog worthy whatsoever!  (update – I am currently having troubles getting the photos attached in this post!)

Steamed Green Beans and Carrots with Orange Sauce

Makes 4 servings | Nut free, no oil

The refreshing citrus notes of the orange juice enhance this colorful green beans and carrots combo. A finishing sprinkle of gomasio adds a subtle crunch, but if you cannot find gomasio in your market, plain toasted (or raw) hulled sesame seeds substitute perfectly.

4 carrots, scrubbed and sliced into sticks

3 cups green beans, cleaned and trimmed

2 tablespoons orange juice (freshly squeezed or store-bought)

1 tablespoon freshly squeezed lemon juice

1 teaspoon maple syrup

2 teaspoons gomasio (optional)

Fit a medium sauce pan with a steamer basket, and bring two inches of water to a boil. Add the carrots, cover, and steam for 5 minutes. Add the green beans, cover, and steam for 6 to 7 minutes more, or until the carrots and beans are crisp-tender.

Meanwhile, put the orange juice, lemon juice, and maple syrup in a small bowl. Whisk to combine. Transfer the cooked carrots and beans to a medium bowl. Add the sauce and toss to coat. Sprinkle with the gomasio (if using), toss lightly, and serve.

 

*Dairy Free Betty note – I served these to my little guy without the sesame seeds) and he loved it!! 

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Twice-Baked Potatoes

[Makes 6 servings] [Nut free, no oil]

Both my grandma and my mom often made twice-baked potatoes, and I just loved them! Because it was one of my favorite dishes as a child, I set out to create an equally delectable spud, stuffed with a smooth and savory filling that is reminiscent of childhood culinary bliss!

3 very large russet potatoes, scrubbed, baked, and cooled (see note)

1 cup cooked white beans (drained and rinsed if canned)

¼ cup nondairy milk, plus more as needed

⅛ teaspoon garlic powder

⅛ teaspoon sea salt or Himalayan pink salt, plus more as needed

2 tablespoons minced onion

2 tablespoons diced sweet red pepper

¼ teaspoon paprika

¼ teaspoon Italian seasoning

Freshly ground pepper, to taste

Chef's Note

The russet potatoes may be baked up to 24 hours in advance of preparing this recipe. After they have cooled, wrap them tightly in foil and store them in the refrigerator until use.

Preheat the oven to 375 degrees F. Line a small, rimmed baking pan with unbleached parchment paper.

Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about ¼ inch of the potato skin and pulp intact. Put the potato pulp, white beans, nondairy milk, garlic powder, and ⅛ teaspoon salt in a high-performance blending appliance and process until smooth. If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency. Put the potato mixture in a medium bowl. Gently stir in the onion and pepper. Using a large spoon or piping bag, spoon or pipe one-sixth of the potato mixture into each potato skin. Place the potato on the prepared baking pan. Repeat until all of the potato skins are filled. Sprinkle the tops of each potato with paprika, Italian seasoning, salt, and pepper to taste.

Tent the baking pan with foil and bake for 40 minutes. Uncover and bake for 15 to 20 minutes or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes and serve.

 

*** Dairy Free Betty note – I’ve never had twice baked potatoes before, so not how to compare them but they were good!  I highly recommend baking the potatoes a night ahead as otherwise it becomes a 2+ hour process!

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GIVEAWAY TIME!!!

{Open to anyone in Canada or the US – you do not need to be a blogger to enter!}

~TO ENTER  -  Leave a comment here or on facebook - telling me what things you look for in a good cookbook and/or your favourite cook book!

Giveaway open until Friday Nov 22nd at 8pm!   The winner will have 48 hours to contact me with their address – I will post the winner’s name on facebook and contact them if they provide an email address!!

Good luck!!!

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PS – Book available for purchase here.  Please note I have started up an amazon store which will include my favourite products. I will receive a small commission should you purchase items from my store. I promise to only include items that I love and have personally tried!

 

I received the Jazzy Vegetarian Cookbook as a free review copy from Ben Bella Books – but as always my opinion is 100% my own!

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