3 Vegan Cookbooks Giveaway

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’)

Peanut Sauce Baked Tofu

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)


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)

Get the Averie Cooks RSS Feed

Pinterest Follow & Re-Pin Something of Mine

Instagram Follow

Stumble Follow & Stumble This

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.

245 comments on “3 Vegan Cookbooks Giveaway”

  1. I would love to see a recipe for vegan lava cake

  2. Now following Averia on Twitter

  3. I just tried making these chocolate chip pumpkin muffins in loaf form and they are sooo good. It’s the last recipe #6 on this page – http://www.forksoverknives.com/vegan-thanksgiving-recipes-2/#more-3775

  4. I subscribe via email

  5. I follow you on twitter and I tweeted this giveaway!

  6. I follow you on instagram

  7. I follow you on Facebook

  8. I follow you on Pinterest and repined your old fashioned butter mints

  9. I love anything and everything kale lately – in a salad, sauteed with tempeh, in a smoothie, etc! I would love to try cooking with seitan one day, but I’m scared! :)

  10. I like you on FB!

  11. And I follow you on Twitter!

  12. I’m currently on the path of vegan/vegetarian. I’m reading several books on the subject (engine 2, forks over knives, the china study) and trying to wrap my head around this. My favorite dinner recipe is a Ginger Sesame Tofu with Asparagus and Mushrooms brown rice, onions, soy sauce, rice vinegar, garlic and sesame seeds. Yum.

    Plus is another is the baked Kale into Kale chips!

    Love to win this! yogawithgaileee at gmail dot com

  13. Following you on twitter, AND here is my twittter status link, https://twitter.com/YogaWithGaileee/status/216519526840418304 Then I put a #fb hashtag too, then that goes to my facebook stream.


    yogawithgaileee at gmail dot com

  14. I followed you on pinterest as YogaKiddos AND did a pin on the tofu (yum) at http://media-cache-ec6.pinterest.com/upload/180003316325971430_mhZlusc6_b.jpg

    I used to follow you by email, but wasn’t really into the food part (yoga teacher), now after seeing forks over knives, I think the stuff that you are doing now, applies to me now. yeah!

    yogawithgaileee at gmail dot com

  15. 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


    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

  16. 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

  17. I follow you on twitter and tweeted the message!

  18. I also subscribe to your RSS feed!

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