Wednesday, July 27, 2016

Naturally Lean Review and Give-Give-Giveaway!

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review, giveaway, vegan, gluten free, kittee berns, allyson kramer, cookbook, naturally lean
Naturally Lean is Allyson Kramer's 4th cookbook.
A few weeks back, Da Capo Press sent me a review copy of Allyson Kramer's latest cookbook, Naturally Lean. Allyson and I met in the vegan blogging community many years ago and bonded because we both eat a gluten-free diet out of medical necessity. She's one of my favorite XGFX authors, and I can always count on her for delicious, creative recipes.

If you're not familiar with her cookbooks, they are:
♥ Great Gluten-Free Vegan Eats (my favorite pancake recipe of all time lives inside)
♥ Great Gluten-Free Vegan Eats From Around the World
♥ Sweet Eats for All

Athough Naturally Lean sounds like a diet cookbook (and can be used as one), it was written to offer recipes focused on nutrient-rich whole foods, rather than highly processed ingredients. The title comes in because Allyson believes if you eat more unprocessed whole foods like fruits, vegetables, beans, grains, greens and seeds, you'll consume less calories than you would from typically over processed foods.

For me, I'm stoked to have another cookbook full of delicious vegan and gluten-free recipes that are also refined sugar free. This means I can gobble up as much of the yummy desserts and savories in this book as I want (for the most part I ignore the serving size suggestions) and keep my arthritis and muscle crap at bay.

Naturally Lean is organized a bit differently than most cookbooks, which takes a little getting used to. Instead of recipes being grouped together by type, i.e. breakfast, lunch, and dinner, they're organized by ingredients: greens & crucifers, hearty grains, fabulous fruits, nuts & seeds, legumes, and squash, roots, & mushrooms. It's nothing to get chuffed about, a few well positioned sticky notes will help you out, or if you're a brainiac, you can even use the index!

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Flax and Chia Garlic Crackers.
So far I've made Flax and Chia Garlic Crackers, Red Quinoa Tabbouleh, Cinnamon Pumpkin Donuts and Chocolate Brownie Cake. Not to bullshit, all four of these recipes will probably go into heavy rotation here. I didn't have to go to the store to buy any ingredients except for tomatoes, which I buy weekly anyway, and everything came out A++++.

Flax and Chia Garlic Crackers
These were ridiculously easy to make and were gobbled up in a couple of days. My tip is to score the crackers before baking, and then they easily break up into perfect shapes when they're done. These would lend themselves to all sorts of different flavor combos.

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Red Quinoa Tabbouleh chockful of fresh herbs, which is the way I love to eat.
Herb it up!
Red Quinoa Tabbouleh
Tabbouleh is the perfect summer food (parsley, tomatoes and cukes galore), and I've made this recipe three times already in the last week. Allyson's version has the perfect balance of olive oil to lemon and does not skimp or taste "diet-y." I left out the paprika, 'cuz I wanted the other flavors to shine, and I love how this recipe has you cooking quinoa with a crushed clove of garlic (Imash it in, instead of discarding as the recipe suggests).

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Baked Cinnamon Butternut Squash Donuts 'cuz I'm a cheater.
Cinnamon Pumpkin Donuts
I cheated with these and used some steamed butternut squash I had in the freezer instead of pumpkin, and they were still wonderful. Unglazed, these are a bit muffin-like and since I wanted something a bit more decadent, I dipped mine in glaze. I mixed 1/4 cup melted coconut oil, 1/4 cup crunchy almond butter and 2 tablespoons of maple syrup. It's warm here, so I dipped and chilled these multiple times to build up the glaze. YUMP.

review, giveaway, vegan, gluten free, kittee berns, allyson kramer, cookbook, naturally lean, recipe, chocolate cake, vegan recipe
Chocolate Brownie Cake, glazed and topped with cococococonutz and toasted hazelnuts.
Chocolate Brownie Cake
This cake is a keeper in the Kittee department. I've been eating it for breakfast everyday this week, since I've been in need of a wee caffeine rousing lately. I glazed my cake by mixing together 3 tablespoons of melted coconut oil, 4 tablespoons cacao powder, a little vanilla extract, and 2 tablespoons of maple syrup. I topped the glaze with coconut shreds and toasted hazelnuts and then tucked the whole cake away in the fridge to keep the topping solid. The recipe is shared with permission below!!

review, giveaway, vegan, gluten free, kittee berns, allyson kramer, cookbook, naturally lean, recipe, chocolate cake, vegan recipe
review, giveaway, vegan, gluten free, kittee berns, allyson kramer, cookbook, naturally lean, recipe, chocolate cake, vegan recipe
Chocolate Brownie Cake
Yields 16 servings (more like 12 for me).

This chocolate cake is quite a delight, and it happens to be oil free, low in calories, and low in fat. It will make you think of dessert in a band-new light. Just serve this delightful cake to guests (or unsuspecting family members) and see whether they can tell it's closer to health food than junk food. My littlest say it tastes just like a brownie, and I don't disagree.

What You Need:
♥ 1 banana, mashed (about 2/3 cup)
♥ 1 teaspoon pure vanilla extract
♥ 1/2 cup unsweetened applesauce
♥ 1/3 cup unrefined sugar, such as maple or coconut palm
♥ 1/3 cup agave syrup
♥ 1/2 cup unsweetened natural or Dutch-processed cocoa powder
♥ 1 teaspoon baking powder
♥ 1 teaspoon baking soda
♥ 1/2 teaspoon salt
♥ 2/3 cup teff flour
♥ 1 cup chickpea flour
♥ 1 cup water

What You Do:
Preheat your oven to 350F and line the bottom and the sides of an 8-inch square cake pan with parchment paper. To easily do this, cut two strips 8 inches wide x 12 inches long and crisscross them over each other to completely cover the pan.

In a large mixing bowl, whisk together the mashed banana, vanilla extract, applesauce, unrefined sugar, agave, cocoa powder, baking soda, baking powder, and salt.

Gradually add the teff flour and the chickpea flour along with the water and mix well until a smooth batter is formed. Pour the batter into the prepared cake pan and bake for 30 minutes, or until firm to the touch.

Let cool briefly and then serve. Enjoy plain or top with chocolate glaze and/or fruit.

Per Serving: 112 calories, 1.3 g fat, 167 mg sodium, 24.2 g carbs and 3.7 g protein
From Naturally Lean by Allyson Kramer. Reprinted with permission from Da Capo Lifelong, © 2016.

review, giveaway, vegan, gluten free, kittee berns, allyson kramer, cookbook, naturally lean, recipe, chocolate cake, vegan recipe
review, giveaway, vegan, gluten free, kittee berns, allyson kramer, cookbook, naturally lean, recipe, chocolate cake, vegan recipe

Da Capo Books as offered to send TWO copies of Naturally Lean to two of my US based readers (thanks Da Capo!!). To be considered for a free book, simply comment on this post with an easy way for me to contact you. I'll pick two winners a week from today (to be eligible, you must comment by midnight PST on August 3rd).

Congratulations to Nicollette and Andrea who are the winners for this giveaway!

Thanks for visiting my little crumb of the internet! Click here to subscribe to my blog and get posts delivered to your email when I update!

Come back soon!
xo kittee

Disclosures:
This post contains affiliate links, which means if you click on a product link and purchase an item, I'll receive a small compensation.

I received a free review copy of Naturally Lean from Da Capo Press. No compensation or gift was exchanged for this review, and as always, the rad opinion posted here is my own. 

Sunday, May 29, 2016

Ethiopian Spice Giveaway--from Fassica!!

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vegan glutenfree ethiopian recipe giveaway blog shiro berbere
Here's the wonderful bundle of Ethiopian love I received from Fassica.
Shiro on the left, pure teff injera, and berbere on the right.
While stalking Instagram for new and tasty Ethiopian inspiration, I ran across Fassica! They're a small, new company based in California, who's goal is "to find a way to offer authentic Ethiopian spices and most importantly 100% Teff Injera (gluten free) to many through [their] website Fassica." People are always asking me which berbere I recommend, so you know I was all over this, right? 

I got in touch with Fassica, and they sent me over a huge bag of all teff injera, plus a bag of miten shiro and berbere. The best mail ever!! YUM SO GOOD!! 

vegan glutenfree ethiopian recipe giveaway blog shiro berbere
Miten shiro, tucked in with our favorite Souf Fitfit (torn injera and veggies/herbs tossed in a sunflower seed sauce) and a green salad. Recipes from Teff Love.
I'm so excited to finally have an online, domestic source for Ethiopian pantries, I love and can recommend. I really hope folks start ordering from them, because they deserve the business, and also because the berbere from Frontier and Penzey's is not what you want for Ethiopian food! Folks continue to purchase these brands, which are almost all cayenne pepper, and then complain that my recipes are toooOOOoo spicy. Of course they are! You just added 3 tablespoons of cayenne pepper to that pot of lentils!!!! :((((((

vegan glutenfree ethiopian recipe giveaway blog shiro berbere
Shiro, timatim fitfit, kale and doro wot with potatoes. I followed the video from Make Great Ethiopian Food for the doro wot, and cooked the onions for THREE HOURS, and added gardein Chick'n Scallopini and potatoes to make it vegan!!! Ha ha. Most doro wot cooks for longer. :-/
If you're worried about ordering injera online, Fassica packs theirs so securely, with padding and an ice pack, too. It's pretty much the most gorgeous pure-teff injera of all time, and I really wish I lived closer to them, so I could pick some up on when I'm hit by an Ethiopian whim. If you order some, be prepared to cook food to accompany it the day it arrives, because fresh injera needs to be used ASAP! Or if you have leftovers like I did, you can turn it into fitfit/firfir, or even dry it out in the fridge and make crunchy chips (dirkosh), which make the best hummus crackers--the tang in all teff injera cannot be duplicated.

vegan glutenfree ethiopian recipe giveaway blog shiro berbere

Fassica is so awesome, they've agreed to send a bag of berbere and shiro to TWO of my readers (you must have a Canadian or US address to participate). Just leave a comment telling me what your favorite Ethiopian food is, and in a week I'll pick two winners at random to receive the free yums. 

*To qualify for the giveaway, please comment by Midnight, June 5th PST, with an easy way for me to reach you. The winners are: Josiane and Jfshop!! Thanks for participating, everyone!

vegan glutenfree ethiopian recipe giveaway blog shiro berbere
Here's the shiro I made from their product. I followed the recipe on their site, and it's the first time I ever made it adding tomato. 
Shiro is probably the easiest thing you could ever make. You just saute an onion and garlic in a little oil and add water and the powder (shiro is made from spices and ground legumes). It thickens up just like gravy, and after you've let it simmer for about 10-15 minutes, it's ready to go. If you don't have injera, you can just eat it with a salad and a big fluffy and crunchy baguette. It's super comforting to eat, and I long for it during our long gray and rainy days in PDX.


vegan glutenfree ethiopian recipe giveaway blog shiro berbere
Ye'souf Fitfit up close and personal. 
Souf Fitfit is also stupid easy to make! I just toast sunflower seeds in a pan with a clove of garlic, then make a sauce out of it in a blender with water and salt. Pour it over torn injera with minced jalapeno, sweet bells, an herb like parsley or cilantro and either white or green onion. Taste for salt and add a little lemon or lime juice, if you want it tangier.


vegan glutenfree ethiopian recipe giveaway blog shiro berbere
I mixed Fassica berbere with a little EFA oil and drizzled it over a very non-ethiopian dinner--cheese grits, steamed kale and tempeh bacon. It was sublime.
The berbere is a great addition to any pantry, even if you're not up to cooking a big Ethiopian feast. I often mix it into a little EVOO or EFA oil and drizzle it on top of greens and grits. You can mix it into dough or use it anywhere you'd like a little salty bit of heat. It's a million times more flavorful than plain ol' red pepper, 'cuz it's got a million other spices in it too.

Thanks for visiting my little crumb of the internet! Click here to subscribe to my blog and get posts delivered to your email whenever I update!

Come back soon!
xo kittee

Disclosures:
This post contains affiliate links, which means if you click on a product link and purchase an item, I'll receive a small compensation.

I received free spices and injera from Fassica. No compensation or gift was exchanged for this review, and the rad opinion posted here is my own.

Sunday, May 1, 2016

Baconish! Review, Recipe and Giveaway.

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cookbook review, giveaway, vegan recipe, Kittee Berns, bacon, vegan bacon
Bacon-Ish will leave you and your kitchen smelling bacon-ish for a while, too!
Bacon-Ish is a brand-new cookbook written by blogger Leinana Two Moons, from Vegan Good Things. This cookbook begins where lots of delicious things begin--in a chapter focused on vegan bacon. Besides the bacon norms you'd expect to find like tempeh, tofu, coconut, mushroom, and eggplant, you'll also find recipes for bacon made from chickpeas, carrots, TVP, and seitan. I rilllly wanted to make the Tofu Bacon, but I couldn't find any smoked tofu in Portland to save my life. What's my city coming to?

The rest of the cookbook focuses on recipes that incorporate these bacon fundamentals, or are bacon-y all by themselves. You'll find the recipes organized by breakfast, soup, salads, sandwiches, sides, mains and sweets.

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Tempeh Bacon over steamed kale and cheezy grits
with berbere mixed into my favorite EFA oil, Seven Sources
I decided to dig right into the "Meet the Bacons" chapter with Leinana's Tempeh Bacon. This was my favorite out of the three I tried, and I loved it for several reasons. The first being that the bacon was really easy to make and came out great. I usually have issues with tempeh bacon not having enough marinade or requiring too much oil to cook. I actually put the tempeh in a zip style plastic bag with the marinade and kept it in the fridge, lifting tempeh from the bag to cook every few days as desired. I loved this! I also learned to cut the tempeh verrrrrry thin for best results. The marinade ratio is just perfect in this recipe--the tempeh does not absorb it all like in others I've tried, which keeps it moist and flavorful, and the addition of oil really helps the tempeh cook without needing gobs more.

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I admired the curly edges the Carrot Bacon acquired while baking.
I was intrigued by the idea of Carrot Bacon, so I made this on my second go. Instead of using a food processor, I pulled out my handy-dandy mandoline, and it worked just great. I loved the flavor and idea of these, but couldn't get them to firm up after baking. I was afraid they'd burn if I baked them any longer, so I popped them into my dehydrator for a couple of hours. The result was pretty fantastic--they developed a great chewy texture. I'll definitely be making more of these, but will probably double the recipe next time, since they didn't last past the afternoon. These made very snack-ish bacon-ish.

cookbook review, giveaway, vegan recipe, Kittee Berns, bacon, vegan bacon
Coconut Bacon.
The last recipe I tried was the Coconut Bacon, which I'm sharing below with permission. Dazee and I both liked this simple version, and it'll go great on salads for the next week. Leinana wasn't kidding about watching this bacon the last few minutes of baking, mine went dark really fast--I caught it just on the cusp of burnt.

cookbook review, giveaway, vegan recipe, Kittee Berns, bacon, vegan bacon
Coconut Bacon 
Makes 2 1/2 cups
From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

What You Need:
♥ 3 tablespoons tamari
♥ 1 tablespoon liquid smoke
♥ 1 tablespoon water
♥ 1 tablespoon maple syrup
♥ 3 cups unsweetened large-flake coconut

What You Do:
Preheat the oven to 350F. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.

Spread the coconut in an even layer on a large baking sheet lined with parchment paper. Bake 10 minutes, then stir. Bake another 8 minutes, keeping a very close eye on the coconut in the last few minutes. The coconut will go from almost done to completely burned very quickly. Remove from the oven when the coconut flakes on the outer edges of the pan are becoming a deep, dark brown, but not black.

Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools. Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.

cookbook review, giveaway, vegan recipe, Kittee Berns, bacon, vegan bacon

Giveaway City! --> Vegan Heritage Press is offering a free copy of Bacon-Ish to one of my readers in the United States! To win a copy, all ya have to do is leave a comment on this post by midnight, May 8th (PST), with an easy way to contact you. I'll pick a random person and announce the winner in this post.

The winner is Karen Delaney!!!


  • Title: Bacon-Ish
  • Author:  Leinana Two Moons
  • Blog: Vegan Good Things
  • Publisher:  Vegan Heritage Press
  • Photos:  Colored pics scattered throughout
  • Focus: Vegan bacon in many forms.
  • 6 Recipes to Intrigue: Loaded Potato Soup with Bacon, German-Style Potato Salad with Bacon, The Famous Coconut BLT, Apple, Bacon, and Cheddar Grilled Cheese, Spinach and Bacon Stuffed Shells and Nearly-Instant Elvis Ice Cream.
  • XGFXness:  Most of the bacon recipes are GF, and probably about half of the remaining recipes are also GF, or can be made so without much effort.

Thanks for visiting my little crumb of the internet! If you'l like to receive an email whenever I update, click here to subscribe.

xo
kittee

Disclosures:
This post contains affiliate links, which means if you click on a product link and purchase an item, I'll receive a small compensation.

I received a free review copy of Bacon-Ish from Vegan Heritage Press. No compensation or gift was exchanged for this review, and the rad opinion posted here is my own. 

Monday, April 18, 2016

Coming Soon! Portland's Really Big Vegan Bakesale.

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Beauteous flyer by the one and only Amey.
Hello everyone who lives near me in Portland!

Please save the date and come to Portland's Very Big Vegan Bakesale on Sunday, June 5th in front of Canteen. All proceeds will be split between two great organizations serving our community.

One Tail at a Time Portland--pups!
Social Justice Project NW (Specifically this Momentum Giving Project)--peeps!

Making an event like this successful, completely depends on our community. The more donations we receive, the more cupcakes we sell, the more money we donate!

We can use help in the following ways:
Flyer-ing (please email me for a .pdf, it's linked at the top right of the blog).
♥ Baked donations.
♥ Baking grants to off-set groceries for bakers.
♥ Day of sale help, including set up and after-sale break down.
♥ Buyers.

Also! On top of the sale, we'll also be hosting a vegan cookbook swap. Just bring a buck and a book to participate! We're hoping to have a big table with lots of titles to choose from. I myself shall be bringing many books.

This year, we're doing two drop-offs morning and noon, so even if you can't make it until later, we should have fresh things to purchase. Or, if you need to sleep in, we got you.

Oh! What am I making? Definitely some Chipotle Cheese Pretzel Dogs, and probably some cheesecake. :)

Please help us by sharing our bakesale details far and wide! The link to the Facebook event is here.

Thanks kindly!!
xo
kittee

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Sunday, April 17, 2016

Review! Vegan Under Pressure by Jill Nussinow

vegan, gluten free, review, cookbook, recipe, cheesecake, cheezecake, cashew cheesecake, jill nussinow, cookbook, kittee berns
vegan, gluten free, review, cookbook, recipe, cheesecake, cheezecake, cashew cheesecake, jill nussinow, cookbook, kittee berns
Vegan Under Pressure by Jill Nussinow!
I've been posting pretty frequently about the mad infatuation I have with the ol' Instant Pot, so when Julie showed me Jill Nussinow's recent Vegan Under Pressure, I knew I wanted to take it for a spin and review it.

I really love this book. If you have a pressure cooker, you'll also really love this book. For any of you vegan old timers, (I'm looking at you, Andrea), her cooking style reminds me a LOT of Lorna Sass--not just the pressure cooking angle, but her style with recipes, too. She's sorta got a little macro glow.

The recipes in VUP, definitely have a healthy slant to them, in a way I really appreciate. The bulk contain millet and other cool grains, with tons of legumes and vegetables. I didn't notice any processed ingredients besides healthy oils (and those seem limited--I added a little to recipes here and there) and just a little salt (I added some of that too). There are desserts, and I was particularly mesmerized by the prospect of pressure cooking cake, fruit crumbles, and cheezecake.

I'm not new to pressure cooking, but since it's been awhile and the electric cooker is newish to me, I've definitely experienced a learning curve. This book helps so much, and will be a staple for me. The author gives detailed, thorough directions in each recipe for pressure amounts and cooking times, and specifies whether to allow the pressure in the pot to come down naturally, or if it needs a quick release. The book also includes detailed reference charts for cooking legumes, rice, grains and vegetables.

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"Baked" Beans with hot dogs and 'tato chips.
Here's what I've made so far, but I'll definitely be making lots more:
Simple Vegetable Stock--This was a great basic recipe using odds and ends I pulled out of the fridge and pantry. I poured it into a pitcher and used it all week. I need to get in the habit of keeping this around, because it took practically no work.

French Green Lentils--French lentils are really easy to overcook, so I followed the cooking time for a lentil salad in the book, and they came out perfectly al dente.

"Baked" Beans--These made me ridiculously happy, because they're sweetened with dates and blackstrap molasses and came together in a snap. I'm also always looking for new bean recipes, and these are nothing like what I already had in my repertoire.

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Gomen (Ethiopian Collard Greens) over cheesie grits. This combo was soOOo good.
Gomen (Ethiopian Collard Greens)--There are several Ethiopian inspired recipes in VUP, but the gomen caught my eye first, because they're cooked with berbere, which I'd never done before. These were faboo served over cheese grits (I used Follow Your Heart cheddar shreds). These will stay in our regular rotation--they were awesome.

vegan, gluten free, review, cookbook, recipe, cheesecake, cheezecake, cashew cheesecake, jill nussinow, cookbook, kittee berns
Peanut butter chia-oats, topped with coconut flakes and Apple Berry Crisp
Apple Berry Crisp or Not-So Crisp--Pressure cooking a fruit crisp definitely didn't save me any time, but it is pretty awesome, because you can let it go without babysitting, and it won't burn or heat up your house. I loved the fruit part of this dessert, but didn't love the not so crisp topping, until I scooped it onto some chia-oats. I'd definitely make this again, but for breakfasts instead of dessert.

Straightforward Cashew Lemon Cheezecake--I find the idea of pressure cooking cheesecake titillating, so this was one of the first recipes I tried.  Again, you don't really save time by pressure cooking this, but it's pretty cool nonetheless. Jill and her publisher are letting me share this recipe, so you'll find it below--I've already made three! The first iteration I made as written with a blueberry-ginger chia jam on top, the second had orange blossom water, cinnamon and cardamon added with an orange mixed-berry chia jam topping, and the third is chocolate-crusted peanut butter cheesecake. Stay tuned for results on the last one, since it needs to set up in the fridge overnight before we can slice it. One thing for certain, these cheesecakes taste best after a few days in the fridge. I liked them the most after the second day, which makes them awesome for parties!

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Cheesecake #1 topped with blueberry-ginger chia jam. The crust on this is so good!!
vegan, gluten free, review, cookbook, recipe, cheesecake, cheezecake, cashew cheesecake, jill nussinow, cookbook, kittee berns
Straightforward Cashew Lemon Cheezecake
Makes 1 cake, 8-12 slices

To get the best results, you need to use a high-speed blender. You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust.

Kittee Tip: Instead of purchasing a small springform pan, I lined a regular 6" cake pan with parchment and pressed the crust in on top of that. It worked like a charm! Just refrigerate the cheesecake and once chilled and set, use the paper to pull the cake from the pan...

What You Need for the Crust:
  1 cup quick oats (I used rolled oats)
  ½ cup walnuts
  ½ cup chopped dates, soaked in ¼ cup water for 15 to 30 minutes, drained, but reserve soaking liquid

What You Need for the Filling:
 1 cup cashews, soaked in 1 cup water for 2 to 4 hours
 ½ cup coconut flour
 ¼ cup coconut palm sugar
 ½ cup vanilla nondairy milk
 1 to 2 teaspoons grated lemon zest
 2 tablespoons lemon juice
 1 teaspoon vanilla extract
 1 tablespoon arrowroot powder
 ½ cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake

1. Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of  helper handles to enable you to remove the pan.

2. To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid
until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little
way up the sides of a springform pan that will fit in your pressure cooker.

3. To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the
soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.

4. Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the
pan into the pressure cooker, using the helper handle, if necessary.

5. Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.

6. Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.

Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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  • Title: Vegan Under Pressure
  • Author Jill Nussinow
  • Blog: The Veggie Queen
  • Publisher:  Houghton Mifflin Harcourt
  • Photos:  Colored pics scattered throughout
  • Focus: Healthy, vegan pressure cooking
  • 6 Recipes to Intrigue: Mixed Grain Blend for Any Time of Day,  Smoky, Cheesy Steel-Cut Oats, Homemade Soymilk, Artichokes in Minutes, Pear Almond Upside-Down Cake, Sai Bhaji (Pakistani Greens).
  • XGFXness:  The book is almost entirely gluten-free.

Thanks for visiting my little crumb of the internet! And, if you want to get emails whenever I update, click here to subscribe.

xo
kittee

Disclosures:
This post contains affiliate links, which means if you click on a product link and purchase an item, I'll receive a small compensation.

I received a free review copy of Vegan Under Pressure from Houghton Mifflin Harcourt. No compensation or gift was exchanged for this review, and the rad opinion posted here is my own.

Monday, April 11, 2016

Kittee's PDX See and Do Part Deux.

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Masala Dosa from Apna Chat Bhavan with sambar and chutneys.
It's been almost three years since I last posted my PDX See and Do--and this city just keeps getting better and better in the deliciously awesome department. This post is the cashew cream of what's going on here, but there's so much  more than what I can fit in here. If you have the time to explore, you should definitely dig in as much as possible.

Most of the spots I wrote about last are still loved and up and going strong, so I won't bother to write them out again. I'll task you with the job of double fisting both lists. If you're coming through town and looking for a good travel app, I really like the one by the folks at Stay.com. It's cool because it's free and because you download it, so when you're bopping around town, it won't eat up your data. Also, about a year or so ago, they asked me to curate a little vegan PDX list, so if you download it, you might just see me pop up here and there to help you find spots I like. Also VEGAN DONUTS.

Food Stops
Absynnian Kitchen--My newest favorite stop for Eritrean/Ethiopian food. Absynnian Kitchen is located in an old PDX house with some sweet patio seating on the porch if you're dogging it. This place has the best shiro, and if it's cold and rainy, it's one of my top recommendations. Order some to go with the veggie platter, or get the shiro / kale combo. They have all teff injera available upon request. Super nice owners. If you want to see other Ethiopian possibilities, hop over to IG and search for #pdxethiopianhop.

Apna Chat Bhavan--This huge Indian grocery store and fast food counter, might only be of interest to locals, 'cuz it's in the 'burbs, but it's a great find. The store is really tidy and clean, and the menu has lots of vegan things including the best masala dosa I've found since moving to Oregon. Kim and I bumped into a little room in the back with a wide screen mounted on the wall, so I need to investigate in case they have Bollywood screenings.

Back to Eden--All vegan and gluten-free bakery/cafe paradise. Since I knocked off the refined sugars, my favorite thing to grab is a toasted New Cascadia bagel with a Tofutti smear and tomato. Softserve and milkshakes for the masses.

DC Vegetarian--This cart downtown has a pretty decent Soy Curl chicken-style salad, but I'm really listing it here because their vegan cheeseburgers are Dazee's reason for breathing.

Departure--If you're on top of Top Chef, you might already know about Departure and chef Gregory Gourdet, probably the cutest chef ever. Departure makes me laugh, as it's plunked 15 stories high on top of a really fancy hotel in downtown, with a great view and a bathroom that is startling weird. Departure is also awesome people watching turf. We usually bring Dazee's parents here as it's a leeetle fancy and a little expensive, but probably my favorite place to eat. No matter how full you are, make sure to get the peanut butter ice cream banana split.

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My favorite from Earth Burgers, the PDmeX. Black bean and sweet potato patty, all the fixin's on a Happy Camper GF bun, with hand-cut seasoned fries.
Earth Burgers--Earth Burgers is tucked into the largest cart pod in town, and is an all vegetarian (mostly vegan) burger place that's not to be missed. I love it 'cuz the owners are the best, and they serve GF buns with hand-cut fries. Back to Eden has a cart in the same pod, so you can hit them both in one stop, plus it's really close to the mini mall.

Eb and Bean--Vegan frozen yogurt in three daily flavors with housemade peanut butter or chocolate magic shell. Plus they offer chopped up stuff from Petunia's for topping your swirl. I can't write about this is further detail, because it makes me cry I can't eat here anymore...

Epif--Sort of fancy and expensive, but a really nice vegetarian restaurant serving Andean inspired food and cocktails in a sort of romantically nice atmosphere. I really loved the plaintain chips and salsa.

Farm Spirit is the latest and greatest from Chef Aaron Adams of Portobello fame. You'll definitely need money and a reservation to get in on this. I haven't been yet, but folks have been telling me I need to get on the bus.

Harvest at the Bindery--Although I've only visited once, this is probably my favorite new place for a local produce-centric meal. Food is served family-style, and it probably would also win new best new brunch joint, since Dazee hits their Sunday brunch pretty regularly.

Homegrown Smoker Smokehouse and Deli--PDX's beloved vegan cart Homegrown Smoker has recently branched out into their own brick and mortar restaurant. It shares a building with Vtopia, making it more than easy to scoop up a Mac N Cheese Soy Curl burrito and some cultured nut cheese on your way to the airport.

New Cascadia--I'm not really sure how they've done it, but NC makes gluten-free bread that really, seriously does not taste GF. You can pick up European style artisinal loaves and bagels from their baker, or grab some to go from a FarMar. Lots of local places serve their bread too, and you can pick up rolls and loaves at New Seasons in the regular bread aisle.

The Sudra--I really love the Sudra, because I'm in love with their Peacock Salad (Soy Curls, kale and tahini). It's really teeny-tiny, but they have lots of tables outside and their Indian inspired food is comforting, creative and delicious.

Sushi Love--If you find yourself way out in deep SE, then make sure you grab some rolls at Sushi Love. I was really sorry to see them move out of inner Portland, but their rolls are definitely worth the drive. My favorite is their Mexican style roll with soyrizo and corn chips, but definitely check for the special of the day, because that's usually uhmeeezing, too.

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Go check out my recent review of Vtopia. So cheesy, so good.
Vtopia is basically just hubba hubba all over the place. I LOVE their cheese board, I LOVE their soups with cheesie New Cascadia bread, and I LOVE that beyond their amazing cultured vegan cheese, they also sell other vegan cheeses that are hard to find anywhere else. Plus Imber and Mark are the nicest people, ever.
Food Pop Ups and other Cool Stuff
Obon PDX--I tasted a little bit of Obon's glory at Vegan Beerfest last Summer, but getting to their pop-up is top of my list for birthday wants this month. Hopefully I'll report back soon with more details.
Of Roots and Blooms has been cooking at Culmination Brewing on Sunday nights. The folks who run this used to be behind PDX Cheese Plate, and I hear the Mac N Cheese is not to be missed.
Squirrel and Crow Foods--I just discovered these folks on Instagram yesterday, but I think they're one to watch. My plan is to grab some of their non-soy tempeh as soon as I can from the Alberta Co-op.

Thrift/Vintage Stops/Craft
House of Vintage is my go-to spot for reasonably priced vintage clothing and cute household stuff. It's located in a fun shopping area in SE, and is close to Harlow, if you wanna grab a bowl and eat some booch with your avocado.
Modern Domestic--my favorite fabric shop 'cuz the folks are so nice and they sell lots of Japanese prints and indie sewing patterns. If you're in the market for a fancy Bernina, here ya go!

Go Outside, Stay Outside
My advice to you is to grab a lil puddin' from Pixie Retreat, or hit a cart and then see some nature. Hug Point on the coast is one of my most favorite spots, especially if you like sea caves, natural beach waterfalls and tide-pooling. Other great places would be trails in the Oregon Gorge or hikes in Forest Park.
Also, Portland is an awesome town for a plain ol' neighborhood walk. I usually take Vee out for about 4-6 miles a day, and my favorite is to just get lost in the gardens, dogs and houses.
Farmers' Markets. We have a lot of them during the season, and a rillly big one on Saturday morning on the west side.

I'd be remiss, if I didn't remind you about these places I listed in my last See and Do. You'll have to click on that for more info, 'cuz my hands are tired of typing. Also, keep checking back here, 'cuz I'll probably keep updating it with all the new stuff.

Bui Natural Tofu--really delicious homemade tofu shop with counter service. They have super fresh tofu salad rolls and banh cam on Fridays!
Food Fight, Herbivore, Sweet Pea and the Vegan Mini Mall.
Merkato Ethiopian Food Store--If you want to grab some housemade injera, berbere and shiro to bring home to your trusty copy of Teff Love. Here's my favorite spot.
Pixie Retreat
SCRAP.

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ETA:

Sizzle Pie is pretty great for vegan slices (even GF), but they're Rabbit Salad is what keeps bringing me back over and over again. Order it with vegan ranch!

I have no idea how I left Tiffin Asha off of this list, it's one of my favorite PDX eats. It's located in a cart on Mississippi Street and is home to South Indian street snacks like dosa, vada, idli, and special's like today's uttapam. Be sure to let them know your're vegan, and make sure to try some of their gun powder (podi), it's sooOOOOo gooOOOod. Check their website for hours, 'cuz they're not open everyday.

xo kittee

Disclosure: This post contains a sponsored link from Stay.com and affiliate links, which means that if you click on one of the product links, I’ll receive a very small commission.