3 Vegan Cookbooks Giveaway

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Three cookbooks are up for grabs:

Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

Cover of Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero

Cover of Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero

Grilling Vegan Style: 125 Recipes To Turn Every Bite Into a Backyard BBQ by John Schlimm

Cover of Grilling Vegan Style: 125 Recipes To Turn Every Bite Into a Backyard BBQ by John Schlimm

Some of my favorite vegan recipes (and many are gluten-free):

Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (GF if gluten-free tempeh is used)

Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette

Ritz Cracker Stuffed Peanut Butter Cups (Ritz are ‘accidentally vegan’)

Ritz Cracker Stuffed Peanut Butter Cups

Peanut Sauce Baked Tofu

Peanut Sauce Baked Tofu

Chocolate Peanut Butter Oat Squares (No-Bake, Vegan, GF)

Chocolate Peanut Butter Oat Squares

Mango Basil Personal-Sized Tortilla Pizzas – use vegan cheese (soy or Daiya)

Mango Basil Personal-Sized Tortilla Pizzas

Peanut Butter Chocolate Chip Cookie Dough Bites (n0-bake, vegan, GF)

Peanut Butter Chocolate Chip Cookie Dough Bites

Chips and Cheese Chili Casserole (GF, use vegan cheese to keep vegan)

Chips and Cheese Chili Casserole

Chocolate Chip Cookie Dough Balls (no-bake, vegan, GF)

Chocolate Chip Cookie Dough Balls

One lucky reader will win one copy of each of the three books.

Comment below to enter the giveaway.

1. What’s one of your favorite vegan meals or recipes? (links welcome)

or

What vegan or vegetarian dish would you like to learn how to make?

2. For a second entry, Twitter Follow @AverieCooks and and then tweet the following:

I entered to Win 3 Vegan Cookbooks in the @AverieCooks Giveaway http://tiny.cc/auw6fw

3. For extra entries and you must leave a separate comment for each (please don’t do these ‘just’ for the giveaway and then unsubscribe or unfollow immediately):

Facebook Like Averie Cooks

Subscribe to Email Updates from my blog (upper right hand corner of screen – enter your email address and confirm subscription)

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Pinterest Follow & Re-Pin Something of Mine

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or post this Giveaway on your blog

Contest ends Saturday, June 23, 2012 and winner will be chosen randomly. Open to continental U.S. residents only.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. I subscribed to the email list. Yeah! Back in the saddle.

    Tofu with Asparagas-Ginger Sesame Tofu with Asparagus and Mushrooms

    Ingredients (use vegan versions):

    1/4 cup soy sauce
    3 tablespoons rice wine vinegar
    1 1/2 teaspoons sesame oil
    1 1/2 teaspoons raw brown sugar
    1 tablespoon vegetable oil, divided
    1 pound extra-firm tofu, cubed
    1 pound asparagus, trimmed and sliced into 1” pieces
    1 pound mushrooms, stemmed and sliced (shiitake are good)
    2 cloves garlic, minced
    3 tablespoons ginger, minced
    toasted sesame seeds, to garnish

    Directions:

    1. Combine soy sauce, rice wine vinegar, sesame oil and sugar
    in a bowl, mixing well. Set aside.

    2. Heat 1/2 tablespoon vegetable oil in a large wok or skillet.
    Add tofu and stir fry until golden. Remove tofu from pan and
    set aside.

    3. Heat remaining vegetable oil in the same pan and add
    vegetables and stir fry until tender. Add garlic and ginger
    and stir fry until fragrant.

    4. Add tofu and the sauce from step 1; toss well and heat
    through. Garnish with toasted sesame seeds and or green onions.

    Serve over rice or rice noodles.

    Makes: 4 Servings, Preparation time: 20 minutes,
    Cooking time: 40 minutes