Three cookbooks are up for grabs:
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
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)
Ritz Cracker Stuffed Peanut Butter Cups (Ritz are ‘accidentally vegan’)
Chocolate Peanut Butter Oat Squares (No-Bake, Vegan, GF)
Mango Basil Personal-Sized Tortilla Pizzas – use vegan cheese (soy or Daiya)
Peanut Butter Chocolate Chip Cookie Dough Bites (n0-bake, vegan, GF)
Chips and Cheese Chili Casserole (GF, use vegan cheese to keep vegan)
Chocolate Chip Cookie Dough Balls (no-bake, vegan, GF)
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 https://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):
Subscribe to Email Updates from my blog (upper right hand corner of screen – enter your email address and confirm subscription)
Get the Averie Cooks RSS Feed
Pinterest Follow & Re-Pin Something of Mine
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.
I also subscribe to your RSS feed!
I follow you on twitter and tweeted the message!
Also did a *like* on your Facebook page. https://www.facebook.com/pages/Averie-Cooks/157127551002785
yogawithgaileee at gmail dot com ooorrr gaileee at yahoo dot com
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