The Part-Time Vegetarian Smoothies and Juices - A Book Review & Giveaway

Apparently, it's book review time over here at Produce On Parade! I obviously couldn't be happier. Having the exciting privilege of reviewing books, making wonderful recipes from said books, and hosting giveaways is so fun. 

Tina Haupert from carrotsncake.com is the author of this huge and colorful Part-Time Vegetarian Smoothies and Juices Recipe Book, and I'm excited to share my review with you!

Precaution

I reluctantly admit that I usually don't go in search of smoothie recipe books. My smoothies are more often than not a mishmash of random ingredients I need to use up. Sometimes I'll make a concerted effort to have them taste good, but most of the time they're somewhere in between super-healthy and only moderately-tasty, when making them for myself. 

So to be honest, I wasn't really sure how much I would actually use this recipe book, although it is stunning. I'm a skeptic of epic proportions, if nothing else.

As soon as I opened the box, I plopped down on the couch to review the book. After about ten minutes I started to hear laughter from Todd. I asked him what was so funny and he said I was making him laugh! "What am I doing?", I asked. Apparently, I was muttering to myself in a rhythm of page flips and non-stop chorus of "Ohhh this looks so good! Omg, I am totally making this tonight. Whoa, I'll definitely have to tab this one. Oh, my, gosh...this looks amazing. Yummmmm."

So you see, I feel rather silly for having doubted how influential a smoothie book could truly be on me. Todd asked me if I would be making every recipe from the book in the next week...

A Insightful Introduction

Chapter one in this book is titled Getting Started and it gives a short introduction on the benefits of consuming more fruits and vegetables while reducing one's meat/dairy intake. Tina walks the reader through choosing a blender and gives great smoothie tips. Some of the tips one would perhaps otherwise have to learn the hard way. Like how it's a good thing to peel bananas before you freeze them (learned that one on my own, the hard way). Or chopping up aging fruit to use in smoothies instead of throwing it out. 

She also discusses how to choose a juicer and the difference between masticating and centrifugal juicers. There's also more great tips like only making as much juice as you'll need and drinking it right away before the nutrients are lost. 

A Smoothie and Juice For Every Occasion

I love that the chapters are broken down by breakfast, green, workout, dessert smoothies/juices and so on. It's easy to pick a meal for exactly what you're looking for. The back of the book has an index too. One day I had five, yes five, pears that were all a little worse for the wear. I went to the "P" section of the index and found a smoothie with pears and went to town!

Easy, At A Glance

Perhaps my favorite part about the book, which I confess took me several minutes to discover, is at the bottom of each recipe are circular photos of each ingredient. So, if a juice recipe contains apples, celery, carrots, and parsley...there would be a small photo of each at the bottom so you can see exactly what you need to make it. You know, for us visual people.

There's no super weird ingredients that you'd have to look online for and all the ingredients are clean too. I really like the "Tip" section for each recipe. Tina suggests swapping mint for basil or adding ginger for a kick.  

Are They Tasty Though?

I've made three smoothies so far. A muted green Coconut-Kale Smoothie, a vibrant magenta Pearberry Smoothie, and a creamy Banana Foster Smoothie. All were absurdly delicious. The pear one was my favorite and I will definitely be making it time and time again as I can never seem to catch that two minute window where pears are perfect for consumption. Next on my list is the Gingerbread Smoothie and the Cinnamon Butternut Smoothie. Follow along on social media to see how they turn out in the next week or so. Sounds like the perfect after work snack to me!

Would I Buy The Book?

Even though I personally don't have a particular interest in smoothie recipe books...and even though I don't juice at all (why juice when you can eat the veggies and get all the fiber?!), I would STILL buy this book. The recipes are really sound. They're consistent in size and texture, and use everyday ingredients. I love the tips and tricks, and the layout of the book is beautiful. I think this book would also be a great gift idea! Especially since it's labeled "Part-Time Vegetarian", it won't scare away that disapproving Aunt too much (for the record, I have no disapproving aunts). Tina is an immensely talented recipe developer and I know you'll love her smoothies and juices. It'll be only scrumptious smoothies for me from here on out!

Stop by your local bookstore or hop on over to Amazon to purchase The Part-Time Vegetarian Smoothies and Juices Recipe Book for $13! It's time to get some more fruits and vegetables into your diet!

Win This Book!

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*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. I AM NOT PAID TO WRITE POSTS. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS FROM THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

How To Be Vegan - A Book Review & Giveaway

Have you heard of Elizabeth Castoria's new book, How To Be Vegan? I'd seen it around, but I hadn't really read any reviews on it and whether it would apply to someone who is already vegan. I made my transition to being vegan over a year and half ago and I have learned so much. According to myself I'm doing a smashing job of it, so at first I thought maybe this book wouldn't apply to me so much. However, I know that there is so, so much more to discover and I'll never ever stop learning more ways live a compassionate life. 

I really discovered a lot from this book. How To Be Vegan covers everything from cruelty-free eating, living with kindness, dating non-vegans, traveling as a vegan, decorating with animal-free products and is also full of fantastic recipes. If there was a class on how to be vegan, this would be the textbook. But, definitely like a textbook you'd want to read because it is completely comical and very engaging (I don't know a lot of textbooks like that).

Even if you aren't vegan, you probably know someone who is and I urge you to read this book for his or her sake. Plus, you might learn a thing or two about us veg-heads. Or maybe you'll be inspired to make a reduction in the animal products used in your life. Even if it's just a small bit.

A Gifted Writer 

Elizabeth really makes starting out as a new vegan incredibly unintimidating and easy. I wish she'd released this book two years ago. Shes starts out with the basics. It's like Begin Vegan 101. Then, the book ventures into what being vegan means with regards to food. She also discusses what it entails to creating a vegan home. I really enjoyed the chapter on vegan-friendly traveling. Oftentimes, I feel that it can be wearisome to research. My favorite chapter is on manners and how to deal with difficult people, as well as how to interact with a significant other that might not be vegan, and of course, the much appreciated advice on holidays. I think all vegans can relate to the graph that demonstrates the correlation of the number of times a person is asked where he/she gets their protein as a vegan, in relation to the probability that his/her head will explode. It's titled Spontaneous Combustion - The Hidden Danger of Veganism. Elizabeth speaks the truthest of truths. 

Seriously Amusing

This book will crack you up and it's a quick read because it's so entertaining and dynamic. It includes everything from a short history on veganism, to a list of vegan celebrities, to the positive impacts on the environment by reducing the consumption of animal products. I love the quippy quotes and funny infographics. There's a lighthearted spin to all the well-grounded information, that makes it really enjoyable to read. While Elizabeth does touch briefly on the horrors of why we shouldn't exploit animals, it's not dwelled upon. Which is especially nice for those with very sensitive hearts...like mine. I also like that this book is in no way demanding. There's no "You're not vegan if you eat honey!" or "Oreo's aren't healthy so you shouldn't eat them!" In fact, there's a vegan by accident list that I found especially interesting. 

A Beautiful Book

I'm somewhat ashamed to admit that I do judge books by their cover. Literally. I can honestly say I was draw to this book a great deal because of it's cover. It's gorgeous! Not just the outside though. The inside of the book is splashed with colorful charts, side-splitting Venn diagrams (yes really, my favorite is Should I Date This Person?), and beautiful color blocks and titles. 

Should I Read This Book?

Yep! Even if you aren't vegan and never plan to be. You'll probably learn a lot! If you've been vegan for 25 years, I still think you should read it. Even if you're the founder of veganism and know everything there is to know...it's hilarious and there's great recipes. Besides, do you really know the go-to vegan dishes for popular world cuisines? Probably not. Gochujang, a Korean chili paste, is usually vegan. Bet you didn't know that, I didn't. Unless you're Korean, then you might know that. 

I Want To Buy It Right Now!

Alright, alright, hold your horses. It's probably (okay, maybe) in your local bookstore and if not, you can find it on Amazon. The best part is that after you've read this lovely book, you can tell all your friends about it. Pass it along to a veg-curious family or friend! Or, just leave it in your break room with a "Take me home and bring me back here when you've finished reading" sticky note. Who knows who you'll influence to lead a kinder life!

Win It!

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Artisan, the publisher, granted me permission to post a recipe from the book and I chose this wonderfully delicious Noodle Salad with Peanut Sauce. 

I made it exactly as written except I used a food processor to shred the vegetables and I drained off any excess juice into a cup first before combining. I gave the juice to my dog. Peppers don't really agree with me that much, "intestine"ly speaking. TMI. I've made these kinds of salads before and I learned the hard way that any excess liquids from vegetables really need to be drained off or the dish can get really soupy as it sits.

I would also probably use half the soy sauce and leave the amount of water the same. Even with draining the vegetable juice, it was a teeny bit soupy still and quite salty for my tastes. Also, this is a cold salad. Make sure to keep it refrigerated and eat it cold or else all that peanut butter will melt! 

I may or may not oftentimes "forget" to put my lunch in the work fridge and I may or may not have done this with this particular noodle salad and...it was sad and soupy (my fault!)...but still really, really delicious! I definitely recommend you make this.

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This was such a wonderful book that really explained what it means to be vegan in a friendly and non-judgmental, easy sort of way. I am absolutely delighted by it and I hope you will be too. It doesn't matter if you're thinking of going vegan, or grew up that way. Let me know what you think of the book, if you read it! 

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. I AM NOT PAID TO WRITE POSTS. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS FROM THE COMPANY TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.

Cranberry & Mint Cream Scones

This weekend was magical. Scones were involved, for one. Lovingly made with lowbush cranberries handpicked here in the valley forest. Even the rain held off long enough for us to get outside for a delightful walk through the damp woods. Heavily scented with tart and pungent highbush cranberries and the unmistakable aroma of yellowing leaves. 

Autumn light is decidedly the most beautiful light of the entire year and is not to be squandered. I think my friend Nate really said it best. 

“I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.”

— Nathaniel Hawthorne

We even encountered a sleepy bunny friend on the trail. Don't worry bunny, you're safe with us.

Regarding scone and muffin making, I only ever consult one source. America's Test Kitchen. Those folks know their stuff and scones are not to be trifled with. My recipe is veganized and adapted from their blueberry scone recipe.

I have a love/hate relationship with baking. Making these scones was no exception. Tortured with fits of frustration from holes in my dough...being a perfectionist can be burdensome when it comes to making pastries. However, even with a couple openings where tiny cranberries menacingly dared to escape, these scones turned out wonderfully. They're really quite easy and I wouldn't say they take more patience than any other scone recipe. 

print recipe

Cranberry & Mint Cream Scones

by Katie @ Produce on Parade September-15-2014

These flaky, mildly sweet, and deliciously creamy scones are filled with fresh mint and tart cranberries. NOTES: Feel free to use almost any berry in place of the cranberries. Larger berries will need to be cut and if they’re frozen instead of fresh be sure not to thaw them. Try to work with the dough as little as possible and keep all ingredients chilled thoroughly the process. America’s Test Kitchen consulted.

Ingredients

• 9 Tbsp. vegan butter (1 stick + 1 Tbsp. ), frozen
• ½ cup coconut or soy milk
• ½ cup vegan sour cream
• 2 cups all-purpose flour, plus additional for working (10 oz.)
• ½ cup vegan sugar, plus additional for sprinkling (3 ½ oz.)
• 2 tsp. baking powder
• 1 tsp. grated lemon zest
• ½ tsp. table salt
• ¼ tsp. baking soda
• scant ¼ cup fresh mint, minced
• 1 ½ cup fresh cranberries (7 ½ oz.)

Instructions

Grate one stick of butter into a bowl and place in the freezer until ready to use.Whisk together the milk and sour cream in a small bowl and place in fridge until ready to use. In a large bowl whisk together the flour through and including the mint.Add the frozen, grated butter to the flour mixture and toss with fingers. Slowly add the wet mixture to the dry mixture while stirring until just combined. Flour a work surface and hands. Knead the dough about 8 times, until it forms a ragged ball. You’ll need to keep adding flour to prevent sticking, as the dough is quite sticky. Roll the dough into a 12 inch square. Fold it like a business letter by bringing the bottom 1/3 up and folding the top 1/3 down over the bottom. Next, grab the left side and fold inwards, folding the right side over the left to form a perfect 4 inch square. Place on a plate and put in the freezer for 5 minutes. Meanwhile, preheat the oven to 425 F. Melt the one tablespoon of butter in a small bowl in the microwave for about 10-20 seconds. Layer a baking sheet with a piece of parchment paper. Remove the dough from the freezer and roll into a 12 inch square again, keeping your work surface dusted in flour. Evenly scatter the berries among the square, pressing them into the dough gently. Now, tightly roll the dough away from you into a 12 inch long log. Gently flatten the top with the rolling pin, so it’s 4 inches high. Cut into 4 rectangles. Cut those in half diagonally. You should have 8 scone triangles. Transfer the dough triangles to the parchment paper lined baking sheet ensuring enough space between them for expansion. If they happen to be a bit wonky, reshape them as necessary. Coat with melted butter, then sprinkle well with sugar. Bake at 425 F for about 20 minutes until the tops are just barely golden. Cool on a wire cooling rack for 10 minutes once done. Store in an airtight container.

Details

Prep time: 25 mins Cook time: 20 mins Total time: 45 mins Yield: 8 scones

I adore Bailey's spotted mouth! We rang in Autumn, officially, with this Alaskan pumpkin porter on our playful walk. 

German Word of The Day

Scones --> Teegebäck (tea-geh-beck)

Good Deed of The Day

Beyond Meat is offering a free pallet of their brand new Beast Burgers to burger joints that agree to offer them. You can ask your local or national burger chain to serve them by tweeting #beastme at them! Pretty cool huh? It'd be great to see more (or any) vegan burger options around!