Let Them Eat Vegan – Book Review, Recipe and a Giveaway!
I have a new favorite cookbook and it just so happens to be from one of my favorite cookbook authors (and fellow Canadian), Dreena Burton.
Dreena is the hardworking vegan Momma behind Vive Le Vegan (among others), which I bought about 7 years ago. It’s definitely my most-loved cookbook. Her newest cookbook Let Them Eat Vegan is perfectly titled since you could serve these recipes to just about anyone!
I instantly loved Dreena’s new recipes – they’re kid-friendly (she’s the mother of three young girls), they’re easy, they’re nutrient-dense, and they use ingredients I love and usually have in my pantry.
Let Them Eat Vegan is well laid out too, each recipe has suggestions for substitutions, add-ons, and tips for making the recipes (my favorite is called If This Apron Could Talk). Dreena’s worked hard to make this cookbook reader-friendly. It’s more than a cookbook. It’s a invaluable resource.
Let Them Eat Vegan is not exclusively gluten-free (the recipes are all wheat-free), but most of the time they’re naturally gluten-free. The gluten-free recipes in the cookbook are labeled and the ones I’ve adapted to be gluten-free have worked wonderfully. In total there are 150 gluten-free recipes.
I have been cooking from Let Them Eat Vegan since it arrived on the shelves in the early Spring. We’ve definitely got some faves – the Panfried Falafel Patties and her hummus salad dressing (recipe below) is a weekly meal around here.
Lately, Pete and I have been making her Chickpea Pumpkin Seed Burgers. They’re simple (throw it all in the food processor) and they’re delish. My idea of a perfect recipe.
As mentioned earlier, the cookbook isn’t entirely gluten-free, however Dreena makes suggestions for subs, and I easily make my own subs using the gluten-free flours I have in my house. For example, this week I made the Apple Spice Hemp Pancakes and used almond flour mixed with tapioca flour instead of spelt. The kids devoured them as usual.
One of my favorite parts in Let Them Eat Vegan is the section dedicated to plant-powered lunches. As the mother of three girls, Dreena knows what she’s doing. I know I’ll be pulling out Let Them Eat Vegan a lot throughout the school year.
Dreena was kind enough to share one of my favorite recipes from Let Them Eat Vegan – DJ’s Hummus Salad Dressing is a fabulous dressing that goes well on just about everything. We like to use it on our kale salads, drizzled over falafels (as pictured above), and as a dip for veggies. You will love it.
DJ’s Hummus Salad Dressing
From the book Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopresscookbooks.com
Yield: about 3/4 cup
1/4 cup cooked or canned chickpeas (drain and rinse if canned)
1/4 cup water
2 1/2 tablespoons tahini
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari
1/2 teaspoon Dijon mustard
2 to 3 teaspoons fresh oregano leaves (see note)
1 very small clove garlic, or 1/2 small to medium clove
1 to 1 1/2 teaspoons agave nectar, or more to taste
1/4 teaspoon sea salt
Freshly ground black pepper
1 to 2 tablespoons extra-virgin olive oil (optional)
Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients until smooth. Season to taste with additional salt or pepper, if desired, and using extra garlic to taste.
Savvy Subs and Adds: If you don’t have fresh oregano, don’t use dried. Keep the flavor more vibrant and fresher by adding a tablespoon or so of chopped fresh parsley, or a lesser amount (1 to 2 teaspoons) of other fresh herbs such as thyme or rosemary. Fresh herbs can be omitted, however, and this will still have good flavor.
Other seasoning options include adding 1 tablespoon of nutritional yeast, or 1 to 2 tablespoons of chopped sun-dried tomatoes, 1 to 2 tablespoons of green onions, or 1 teaspoon of toasted sesame oil.
Serving Suggestions: Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard. The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ’n’ greens!
THIS GIVEAWAY IS NOW CLOSED.
Winners have been contacted.
- We are giving away TWO copies of Dreena Burton’s newest book Let Them Eat Vegan!
- To enter all you need to do is leave a comment below answering this question: what is your favorite meatless meal.
Give-Away Rules – Contest open only to continental US and Canadian residents. Contest closes on Wednesday, August 29th at 11:59 pm. Winners will be contacted by email.
Maggie is a co-founder of The Balanced Platter and is the author of She Let Them Eat Cake where she shares healthy, gluten-free, egg-free, and dairy-free recipes. She Let Them Eat Cake was born out of Maggie’s intense passion for feeding her friends and family nutritious and delicious food. Maggie has a Bachelor of Education and is currently studying to become a Registered Holistic Nutritionist (RHN) with the Canadian School of Natural Nutrition.