Let Them Eat Vegan! Review & Giveaway

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I first came across Dreena Burton’s blog and her vegan recipes just as I was beginning to dabble with vegan recipes myself. Shortly after I started my blog in 2008, I heard all the buzz about Dreena’s vegan cookbook called Eat Drink & Be Vegan. Her Supercharge Me cookies were the talk of the town!

The focus on natural, non-processed ingredients appealed to my own dietary goals and Eat Drink & Be Vegan quickly became one of my most used cookbooks. Dreena was instrumental in my eventual quest for a plant-based diet and also one of the first to show me how fun and delicious vegan recipes can be.

Dreena writes:

“Four cookbooks, three children, one Sarabi-cat, and a few hundred recipes later, I’m still loving creating new dishes.  Now they are better than ever, with the best balance of “nutritious meets delicious”!  I’m not going to give you any recipes I wouldn’t feed my children.  They’ve got to be healthy.  And, they’ve got to taste good (I won’t give you anything my family rejects either)!  So, join me, get plant-powered!”

We ended up connecting through our blogs and I was happy to find out she’s a fellow Canadian! When she mentioned that she was working on her next cookbook – Let Them Eat Vegan! – I told her I would love to review it on my blog if the opportunity presented itself.

FYI: I’m told LTEV will be available for purchase and shipped out in MAY!

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Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions. Natural vegan ingredients are abundant in her recipes, many of which I already have in my own pantry. Dreena’s care and attention to each recipe is exactly why I find myself coming back to her recipes again and again.

The book features a chapter on pantry basics and kitchen tools, followed by breakfast bites, salads, sauces and dips, soups, sides, mains, burgers, pasta, cookies, cakes/pies/puddings, and ice cream chapters. Let Them Eat Vegan also features over 25 beautiful recipe photos.

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I’m always curious which recipes are the author’s favourites, so I asked Dreena and here’s what she shared:.

  • “I love many of the bean soups, like the Mexican Bean Soup with Chipotle Avocado Cream.  It’s lighter than a chili, and the cream just completes the soup perfectly (even without the chipotle addition).  I love having it with tortilla chips on the side, it’s like a spicy comfort food for me. 
  • The Mac Oh-Geez because it is pleases *everyone* in the family (yay)! 
  • I also love DJ’s Hummus Salad Dressing, because I love hummus and it’s like hummus for your greens, and can be made oil-free. 
  • And, I also love the Fragrant Kidney Bean Lentil Dahl, because the blend of spices are so soothing for me and the Mediterranean Bean Burgers – because I love flavor, and love my beans! 
  • Our kids adore the Vegveeta Dip, and the Cocoa Cookie Dough Balls, and they really also love the Wonder Bean Puree (over brown rice and topped with avocado).  It’s not the prettiest dish, but that doesn’t seem to bother them one bit, they love it!  Hubby loves most everything, and also a big fan of the Mexican Bean Soup and Vegveeta.”

 

Here are a few of the recipes that I made this past weekend.

First up, the Chocolate Raspberry Truffle Tart with Coconut Crust!

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You had me at truffle tart.

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It’s made up of a coconut oat crust, lightly toasted in the oven until golden and fragrant.

Next up is a layer of raspberry jam, followed by this incredible creamy chocolate truffle layer to finish it all off.

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The tart is decadent, but not in that artificial, what-the-heck-did-I-just-eat kind of way. It’s totally worth a splurge on a special occasion! Eric’s eyes just about rolled back in his head when he tasted it.

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Next, I made the Cocoa Almond Jumbles- chewy, lightly sweet, and a fun snack cookie. They are made up of rolled oats, almond meal, nut butter, cocoa powder, among other healthy ingredients. I subbed the almond butter for sunflower seed butter and they turned out great.

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Finally, I made Dreena’s Jerk Chickpeas!

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This just might be one of the best tasting chickpea recipes I have tasted!

It’s filled with flavourful ingredients like allspice, cinnamon, thyme, maple syrup, tamari, fresh ginger, and red chili flakes. I made it extra spicy with lots of red chili flakes and it was absolutely fantastic. As Dreena says, the recipe has some bite to it and it’s not for the faint of heart. Well, sign me up. I served it on a raw flax wrap with avocado slices and freshly squeezed lime juice. I know I will make this dish again and again! I think it would also be good on baked tofu.

Thanks to Dreena and Dacapo Press, I am allowed to share this recipe with you today. I’m so excited for you guys to try this one out! Be sure to stop by Dreena’s blog and let her know what you think.

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Dreena Burton’s Jerk Chickpeas

Print, Email, or Text this recipe

Printed with permission from the book Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopresscookbooks.com

Why not combine the exciting flavors of a jerk marinade with healthy chickpeas? This dish is a snap to bring together, and bakes in about a half hour, so you can have it topped over rice and on the dinner table with little fuss.

  • 3 – 4 tbsp freshly squeezed lime juice (see directions)
  • 2 tbsp tamari (can use coconut aminos for soy-free option)
  • 1 tbsp olive oil (optional, can omit for oil-free version)
  • 1 tbsp tomato paste
  • 1 ½ tbsp pure maple syrup
  • 1 ¼ tsp dried thyme leaves
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground black pepper
  • 1 tbsp grated fresh ginger root
  • 2 large garlic cloves, grated
  • Few pinches red chili flakes (between 1/8 – ¼ tsp, or more if desired, I find 1/8 tsp is just right for me, but go for more if you want!)
  • 2 ½ cups cooked chickpeas
  • ¾ – 1 cup chopped or sliced red bell pepper (see note)
  • 3/4 cup green onions, sliced (white and green portions, see note)
  • 2 tbsp fresh cilantro or flat-leaf parsley, finely chopped (for finishing, optional, see note)

 

1. Preheat oven to 375 degrees.

2. In a baking dish (I use an 8 by 12-inch), combine all the ingredients (starting with 3 tablespoons of the lime juice) except the chickpeas, red bell peppers (see note), green onions, and cilantro. Stir until well mixed. Then add the chickpeas, red peppers, and green onions and stir again.

3. Cover the dish with foil and bake for 25 minutes. Remove the foil, stir, and bake uncovered for another 5 to 8 minutes, stirring again about halfway through, until the marinade has partially absorbed into the chickpeas.

4. Taste; if you’d like more tang, add another 1⁄2 to 1 tablespoon of lime juice, and stir well, along with any reserved green onions and fresh cilantro. Serve over rice, or in pita breads or tortillas with sliced avocados and with extra squeezes of lime juice, if desired. Serves 4, with brown rice and/or other accompaniments.

If This Apron Could Talk: If you’d like to keep the texture and color of the red pepper a little firmer and vibrant, add after about the first 10 to 15 minutes of baking, and stir in. Ditto for the green onions.

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Let Them Eat Vegan Giveaway!

For a chance to win a copy of Let Them Eat Vegan! please leave a comment below by Thursday April 26th. I will draw one random winner and announce it on the blog. Note: Book will be shipped in May.

Goodluck to all!

Previous Posts

Sarah L April 26, 2012

That sounds like a great cookbook. The jerk chickpeas look delicious!

Angie April 26, 2012

I am trying to be more healthy, any recipes that make eating vegan fun will be a great plus.

Monika April 26, 2012

Angela,
I’m so glad that I found your blog (a friend’s recommendation) and how exciting and delicious vegan recipes could be. Thank you!
I would be happy to win the book and learn more :-)

AdrienneCarolyn April 26, 2012

Ooh I just got back from Asia where I was an eating machine! I NEED some new vegan recipes in my life STAT! Fingers crossed :-)

Tracy April 26, 2012

Will definitely be making these chickpeas this week … they look soooo good! And the cookbook would be a nice addition to my collection!

Lauren at Keep It Sweet April 26, 2012

I would love a copy of that cookbook!

Nicole April 26, 2012

This would be a great book to have in the kitchen!

Brigitte April 26, 2012

Looks amazing, thank you for sharing!! I love all of your recipes and i can’t wait for your cookbook!!

Laurie April 26, 2012

I’ve just started dabbling in Vegan cooking, I would love to have some extra guidance! Love this blog.

Terry April 26, 2012

Your site is a go-to for any recipes as I continue down the vegetarian path! When I get my organic veggie box delivered each week (my kids get as excited as I do when it comes!), I check out the ingredients and just do a search at your site for interesting recipe ideas. I need all the help I can get though as I try to help my hubby and my kids come over to the “Dark Green” side!! Thanks for all that you do!

Melissa S April 26, 2012

I would love this cookbook!! It would be so nice to have a resource easily available with information about common substitutions

jenna April 26, 2012

that tart looks amazing! i love my eat drink and be vegan book. can’t wait to check this one out!

Emily April 26, 2012

oh my! those jerk chickpeas look delicious!

Kim April 26, 2012

I would love to make the raspberry tart!

Phoebe April 26, 2012

Hullo! I loved Dreena’s supercharge me cookie recipe. It’s incredible! I’d love to see what other ideas she has. Vegans are awesome.

Michelle MacDonald April 26, 2012

I love Dreena’s cookbooks because they really take the whole family into account! My kids have loved all of the recipes I have made out of her Eat, Drink & Be Vegan. My favourite are her Leslie’s Bad But Good Bars!

Alex April 26, 2012

This book looks perfect, as i would love to go from vegetarian to vegan but need some yummy guidance. P.S I wish I could reach in and eat those chickpeas!

Sharon April 26, 2012

Thinking about making those chickpeas for breakfast they look so good! :) But seriously, love this blog and this cookbook looks AHmazing!

char eats greens April 26, 2012

I was SO happy when you said she was going to let you share one recipe and it was the chickpea one. I actually mmm’d out loud over looking at it before you mentioned you could post it!! From the sounds of it, this book seems absolutely amazing!

Alison (Fueling for Fitness) April 26, 2012

I can’t wait to try that jerk chickpea recipe! :D I love how you brought it to life as well with your photographs :)

Leslie April 26, 2012

The Jerk Chicpeas looks awesome…wish I could have some right now! Thanks for telling us about this wonderful book and the chance to actually win it!

Monique April 26, 2012

This book looks awesome..i am a “learning to be vegan” living with a huge meat lover..and i keep trying to add new things for him to try. Of course i love everything on your blog Angela..and i am definatly going to buy this book! Although a free ine would be wonderful! Haha..thank you for this post, you are AMAZING! Keep it up, your food is deliscious xox

Melissa Mahoney April 26, 2012

omg this recipe looks perfect! i cant wait to try it out!! always looking for easy dinner options! I NEED this book!
Melissa

Hailey April 26, 2012

I love cookbooks! They help so much to give me ideas for my future recipes. This cookbook in particular sounds amazing!

Amy Malone April 26, 2012

To be quite honest my husband started to go Vegan (for religious reasons) and I had NO plans of it at all! I was looking for a good veggie burger recipe, and of course googled it and that’s how I came across you Angela! After I tried your veggie burgers and LOVED, I decided to give more of your recipes a try and GOD as my witness you play a very big role in me now being vegan! So thanks for showing me and the world just because it is vegan shouldnt substitute for not tasting great!
I havent any vegan cookbooks yet and would love to win one!

Erin Hack April 26, 2012

This cookbook looks amazing!

monica bartolome April 26, 2012

The book looks beautiful! Love that the recipes are family approved!

Fran April 26, 2012

I would love to have this book. If I don’t win it, I’ll definitely buy it! :)

Stephani Sottini April 26, 2012

I can’t wait for this book! Everything sounds delicious!

Elise April 26, 2012

That looks delicious! I would love to win the cookbook!

Kaitlyn April 26, 2012

I am trying to expand my vegan cookbook selection and this one might just make the list. Before becoming vegetarian I hadn’t tried jerk chicken but I am certainly going to try jerk chickpeas cause they look yummy

Kimberly C April 26, 2012

I would love a chance at trying out the recipes in Let Them Eat Vegan!

Melissa April 26, 2012

I love Dreena’s approach! I can make cookies for my girls that don’t make me feel like a bad mama;)

aimee April 26, 2012

I guess you can call me an ‘occasional vegan’! I love to experiment with new recipes with different, often foreign to me, ingredients to add variety to my diet. I always feel my best after a good vegan meal – your recipes keep me going!

Serafim April 26, 2012

My girlfirend is vegan and makes us yummy stuff all the time! We like to stay away from the fake meat too and focus on real food. This would be an awesome addition to her collection. Thank you!

Dee April 26, 2012

I’m not vegan but gluten and dairy free. Always looking for nutritious recipes that both the kids and I will enjoy! This book sounds interesting!

Carissa April 26, 2012

These dishes all look fantastic!!! I’d love to win the book.

Simi April 26, 2012

As soon as I saw this recipe yesterday I ran home! I’ve found my new favorite chickpea recipe :) I hope to try many more from the Let Them Eat Vegan cookbook!

Maria Diestro April 26, 2012

oh! This book looks awesome. I’m vegetarian but i cook mostly vegan. Thank you for sharing the info on this book.

Leah April 26, 2012

YUM! Another great blog post Angela! I am going to try this recipe this weekend and add Dreena’s blog to my list of favorites! thanks for sharing.

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