Many thanks to everyone who wished me a happy birthday yesterday. You truly made my day!
Thanks also to everyone who entered my cookbook giveaway. The winner is #26 — because that’s the date of my birthday! Congratulations to Patty Roker!
Patty: please email me with your mailing address and I’ll send you a copy of More Quick-Fix Vegan.
In her comment, Patty asked what I was cooking for my birthday dinner. The answer is: NOTHING!
I never cook on my birthday! Instead, Jon and I drove to my favorite Thai restaurant for an amazing lunch. While we were in “civilization”, we did some shopping. On the way back home, we stopped at another Thai restaurant to pick up some take-out for dinner later on, making my double-Thai birthday extra-special!
Of course, the best part of my birthday (and every day, for that matter) is spending time with my wonderful cat-kids: Gary, Mitzki, Petey, and Jason.
Thanks again everyone for all your support and good wishes! xo
6/27/14 Update: THIS GIVEAWAY IS NOW CLOSED. THANK YOU TO ALL WHO ENTERED!
In honor of my birthday today, I’m giving YOU a gift: the gift of 150 easy and delicious recipes in the form of my latest book, More Quick-Fix Vegan. The giveaway is for today only — so enter now! Just leave a comment at the end of this post to enter. I will announce a winner right back here tomorrow.
Happy Birthday to me — and good luck to you in the giveaway!
If you’re looking for a great gift for Dad this Father’s Day, how about a homemade treat? This Blueberry-Chocolate Trail Mix Bark from my book, More Quick-Fix Vegan is super-easy to make and because it’s made with nuts, fruit, pretzels, and chocolate, it hits all the right snack buttons: a little sweet, a little salty, a little chewy, a little crunchy — this stuff has it all! Plus, Dads love gifts that you make yourself — especially when they taste this good. (Of course Father’s Day is only one reason to make this treat — there are 364 other reasons each year when it would also be a good idea!)
Blueberry-Chocolate Trail Mix Bark
Yield: about 30 pieces
A new spin on old-fashioned almond bark, this version is the stuff dreams are made of. That is, if you dream about chocolate, nuts, pretzels, and blueberries! This recipe is from More Quick-Fix Vegan by Robin Robertson © 2014, Andrews McMeel Publishing. (photo by Zsu Dever)
Note: If dried blueberries are unavailable, or just for a variation, you can substituted dried cranberries, cherries, raisins, or other dried fruit in equal measure.
12 ounces vegan semisweet chocolate chips
1 1/2 cup chopped peanuts, pistachios, almonds, or a combination
1 1/2 cups thin salted pretzel sticks, coarsely chopped
1 cup chopped dried blueberries
Line a 9 x 13-inch baking dish with waxed paper.
Melt the chocolate in a heatproof bowl over a saucepan of boiling water or in the microwave. Stir in the remaining ingredients, then transfer the mixture to the baking dish. Spread the mixture evenly, smoothing out the top as much as possible. Refrigerate until firm, about 20 minutes. Invert the bark onto a cutting board and peel off the waxed paper. Cut the bark into pieces.
Memorial weekend was especially memorable this year. The weather was absolutely perfect and we got to spend time with lots of our favorite people and animal friends! And, of course, we enjoyed lots of great food, too. Because the weather was so great, there was lots of outdoor grilling going on. Here is a little pictorial tour of some of the highlights, thanks to my friend Elissa, who always seems to have her camera ready to capture the moment. (Thanks, Elissa!) We finally got a new grill. These spice-rubbed skewers featured Ray’s Seitan (the best seitan in the world!), fingerling potatoes, and lots of other great veggies. The secret to getting everything to be done cooking at the same time is to partially pre-cook the harder vegetables, such as the potatoes. I also like to partially cook the onions, since I don’t like raw-ish onion.
The asparagus in the photo below was actually found growing wild nearby! (It was given to a friend who shared some with me.)
For dessert, we had brownie sundaes made with Amy’s vegan ice cream. If you don’t know the story of Amy’s ice cream (and it’s origins at Plant restaurant in Asheville NC) read all about it here.
Another highlight was a visit to our friends who live nearby where she shared a great meal and visit on their lovely property.
The food was outstanding and featured a wonderful freekeh pilaf. Freekeh is a fabulous grain that cooks up in 15 minutes and tastes so good.
And my favorite Nicoise salad:
We also enjoyed this gorgeous fruit (the berries were so sweet!) and lots of other good food.
It was also super-fun to spend some quality time with these fantastic animal friends.
Aren’t they gorgeous? If the rest of the summer is even a fraction as good as this past weekend, it’s going to be terrific! Hope you all had a great weekend too!