Everyone Knows It's Windy....

When it gets really, really windy, it can blow over trees and knock down power lines.  It happened again recently in Southern California where 26,000 customers are still without power after last weeks' huge windstorm (the worst in a decade).

It's an event like this that drives home one of the reasons having a copy of Vegan Unplugged on hand is a good idea.  Weather can be unpredictable and with winter on the way, you never know when you or someone you care about might be without power for a few days due to ice, wind, or snow. 

Take advantage of the Holiday Sale at Vegan Heritage Press and order Vegan Unplugged direct at a 25% discount. (It makes a great gift, too!)

Happy Holidays!

Spinach Fritters and a BOGO, too!

 

With Hurricane Ophelia bearing down on Bermuda, this is a good time to remember how important it is to prepare ahead with Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson with recipes by Robin Robertson.  Another big plus is that through November, Vegan Heritage Press is offering a BOGO special (buy one at the already low price, and get a second copy free).  

Here's a quick-and-easy recipe from Vegan Unplugged:

Spinach and White Bean Fritters
With no additives and a rich spinach flavor, a jar of spinach baby food is the secret ingredient to making these tasty protein-rich fritters. Any other kind of cooked spinach can be used in this recipe, of course, including fresh, frozen, rehydrated, or canned. Just be sure the spinach is well drained and squeezed to remove any moisture.

1 (15.5-ounce) can white beans, drained

1 (4-ounce) jar spinach baby food or 1/2 cup firmly-packed cooked fresh or frozen chopped spinach (well drained and squeezed dry)

2 tablespoons lemon juice

1/4 cup ground walnuts

3 tablespoons dried breadcrumbs

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons vegetable oil

In a bowl, mash the white beans. Add the spinach and lemon juice and stir to combine.  Add the walnuts, bread crumbs, flour, baking powder, onion powder, garlic powder, coriander, cumin, salt, and pepper, stirring until well mixed. 

Heat the oil in a nonstick skillet over medium heat.  Drop large spoonfuls of the mixture onto the hot skillet, in batches if needed.  Flatten with a metal spatula and cook until browned on the bottom, about 5 minutes. Flip the fritters and cook until the other side is golden brown.  Serve hot.

Makes 4 servings

Don’t wait until the power goes out—order your Vegan Unplugged BOGO today.

 

 

Vegan Unplugged Hurricane Season Special!

Hurricane Irene left 3 million people without power. As we used to live in Virginia Beach, we know the misery that can bring.  For that reason, I wanted to make Vegan Unplugged especially affordable through hurricane season.  Until November 1, if you buy 1 copy of  Vegan Unplugged through www.veganheritagepress.com/order at $11.95 ($14.95 retail value), I'll ship you 2 copies -- that's one copy for you and an extra one for someone you care about.
Now there's no excuse for being stuck with peanut butter and crackers whenever the power goes out.  The 80 recipes in the book were created by someone I know – Robin Robertson – and they're ready in 15 minutes or less using pantry ingredients.  The book also provides menus, grocery lists, emergency preparation tips, and advice to keep your companion animals safe and sound.

Ginger-Walnut Rum Balls

I hope everyone in the path of the hurricane is safe.  Since so many people are without power, I thought I’d post a recipe from Vegan Unplugged to help make like a little sweeter. These little rum balls were a tasty treat that was one of our favorites when we were frequently without power in Virginia Beach.

The best thing about this recipe, in addition to getting to drink the leftover rum, is that no cooking, baking, or refrigeration is needed to make them.  In fact, they’re even better when allowed to sit out at room temperature!  If you’re not a fan of ginger snaps, substitute another type of cookie.  To finely crush the walnuts (and cookies) enclose them in plastic bags and gently roll over them several times with a rolling pin or wine bottle – or use a rubber mallet.  (When you’ve got power, you can use a food processor to make your cookie crumbs and ground walnuts!)

For a non-alcoholic version, use apple juice in place of the rum.

P.S. You don't need a hurricane to make these -- they're great anytime!

Ginger-Walnut Rum Balls

This recipe is from Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide by Jon Robertson © 2010.

1 cup finely crushed vegan gingersnap crumbs

1/2 cup plus 1/4 cup confectioners’ sugar

1/4 cup finely crushed walnuts

2 tablespoons dark rum

2 tablespoons maple syrup

In a bowl, combine the cookie crumbs, 1/2 cup of the confectioners’ sugar, the ground nuts, rum, and maple syrup.  Use your hands to mix together thoroughly until the mixture holds together.

Shape the mixture into 1-inch balls.  Roll the balls in the remaining 1/4 cup confectioners’ sugar and arrange on a plate.  Cover with plastic wrap and let sit for several hours or overnight at room temperature to allow the flavors to develop.

Be Prepared—with Vegan Unplugged

Over the next few days, Hurricane Irene will come charging up the East Coast.  After the recent earthquake, she must have thought she’d be welcome here.

Well, she’s not.  But since she has her mind made up, I wanted to remind everyone about a book I wrote (and publish through my company Vegan Heritage Press) that can help anyone through days and weeks without electrical power.

The book is Vegan Unplugged: A Pantry Cuisine Cookbook andEmergency Guide, and it’s become a treasured little book to those who use it, hurricane nor not.  The book offers 80 recipes by someone who works upstairs, Robin Robertson.  These amazingly delicious recipes are all made from unrefrigerated pantry ingredients, mostly using one pan, and in under 15 minutes.  Make Black Bean Chili, Pan-Fired Blueberry Cobbler, Samosadillas, Quick Bean Burritos, Moroccan-Spiced Vegetable Stew, and many more. (These samosadillas are one of my favorites.):

The book also has concise checklists for emergency steps to protect your household and companion animals.  It’s a lot of book in a small package.

Order online from Amazon, B&N.com, or direct from Vegan Heritage Press. It’s a great book to have on hand to get through the long wait for the power to turn back on.  If you can’t get it in time for Irene, you’ll be glad you have it for the next one.

Stay safe, everyone!

A Quiet Hurricane Season — So Far

Tropical storm Dan marks only the fourth this season, which runs from June to November.  By contrast, in 2005, a record-breaking year, we recorded 27 tropical storms and 15 hurricanes, 7 of them major, including Dennis, Katrina, Emily, Rita, and Wilma.  Although 2011 has had a quiet hurricane season so far, it’s still a good idea to be prepared.

We found out in 2003 how important it was to be prepared while living in Virginia Beach.  The storms came, took out our power, and left us in the humid oven of late summer with very little nonperishable food.  The result of our experience became the book I wrote, Vegan Unplugged: A Pantry Cuisine Cookbook and Survival Guide. 

The book has concise instructions for how to prepare for a hurricane, but also for any time when the power goes out, including ice storms, snow storms, earthquakes, and thunderstorms.  It’s also a terrific resource for pantry cooking, with excellent recipes by Robin Robertson that can be cooked in 15 minutes or less.

 

Dan is only number four this year, but a lollapalooza may be just around the corner.  Have a copy of Vegan Unplugged on hand before disaster strikes and keep you and your loved ones prepared.  With its quick, easy recipes, this book can also save the day when you simply don’t feel like cooking!

On the Trail with Vegan Unplugged

With the summer, comes activities such as camping, backpacking, and other outdoor adventures. And as pointed out in this great review of Vegan Unplugged on TrailCooking.com, many of the easy and delicious recipes in the book are ideal for enjoying in the great outdoors.

I've heard from lots of people who uses the recipes from Vegan Unplugged in their RV, on their boat, and while camping.  It's nice to know that recipes that were created out of an "emergency" mindset can also be enjoyed during fun times.

It's also great that the primary way people seem to be using these recipes are right in their own kitchen, simply for their convenience and great taste.  When there's no time to cook and the refrigerator is bare, these 15-minute pantry recipes can come in handy.

Be sure to check out this review -- it included the recipe for Flaky Potato-Peanut Soup from Vegan Unplugged.