If you are participating in the upcoming Virtual Vegan Potluck – now less than 2 days away – please take a few moments to read my last minute reminders post on the VVP website.
Pssst! Have you entered the Vegan Delish giveaway??
If you are participating in the upcoming Virtual Vegan Potluck – now less than 2 days away – please take a few moments to read my last minute reminders post on the VVP website.
Pssst! Have you entered the Vegan Delish giveaway??
If you’re a plant-based cook or a food blogger – unless you’ve been living under a block of pressed tofu – you’ve probably heard or seen a nifty app for iPhone and iPad called Vegan Delish. Carrie Forrest (Carrie on Vegan) is the woman behind this amazing product. I was lucky enough to win myself a free download and let me tell you, this is one powerful app! It’s like having a plant-based cookbook in your pocket. I find Vegan Delish especially appealing because Carrie and her contributors nix processed foods and go light on sugars and oils. This is exactly how I run my own kitchen.
Here are some highlights:
Carrie has generously given me the opportunity to give three of my readers free downloads of Vegan Delish. Enter via Rafflecopter at the end of this post. If you simply can’t wait and want to have this great app on your iPhone or iPad now, click here to purchase from iTunes. Before you go, though, be sure to snag Carrie’s recipe for beautiful butternut squash soup garnished with a rich cream sauce – perfect for the cooler weather. Giveaway ends at midnight on November 19. Although this giveaway is open only to residents of the U.S., Vegan Delish is available for purchase internationally.
Butternut Harvest Stew
6 servings
Ingredients
Instructions
1. Peel, seed, and cube squash.
2. Chop onion. Slice mushrooms. Mince garlic.
3. In a large pot, bring water to a boil. Add onions and cook for a few minutes over medium heat. Add mushrooms and cook until softened. Add garlic, pumpkin pie spice, no-salt seasoning, and oregano. Stir in butternut squash and vegetable broth. Add water if necessary to cover vegetables.
4. Bring squash mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.
5. Rinse and drain beans. Stir into squash mixture and cook just long enough to heat through. Remove from heat. Using a hand immersion blender, process stew to desired consistency. Stir in Non-Dairy Cream Sauce and serve hot.
Non-Dairy Cream Sauce
Ingredients
Instructions
1. Combine cashews and non-dairy milk in a high-speed blender and process until smooth.
Meet Carrie:
Carrie Forrest is a graduate student in public health nutrition, author of the popular blog, Carrie on Vegan, and creator of the best-selling app for iPhones and iPads, Vegan Delish, featuring healthy recipes using whole food ingredients. As a thyroid cancer survivor, she is keenly aware of the health benefits of a plant-based diet. Carrie has been vegan since 2010 based on her love for animals and a commitment to making the world a more compassionate place.
Before entering to win a free download of Vegan Delish, remember:
Enter the Vegan Delish giveaway!