I have a very special and exciting post for you all today. I’m sharing a recipe, lots of photos and a post dedicated to a special friend and blogger. Annie was one of the first bloggers I discovered when I first started blogging. Her blog is An Unrefined Vegan where she creates unrefined, cruelty-free, whole food plant-based recipes.
Note: All the photos on this post were taken by me, I just didn’t want their to be confusion as to these being actual photos from her book. The cover photo is the only one that is hers.
Buckwheat Noodles with Spicy Almond Sauce. Page 240.
I immediately fell in love with her writing. She is witty, well spoken and downright hilarious. I enjoyed her posts from the start and to this date, I still get excited to read her posts. Her recipes are extremely inventive and unique. I always love seeing what she is going to excite us with in each new post. Well, she has now published her first cookbook!! Check out this beauty!
Such a beautiful cover. I just love it. Annie’s cookbook is full of amazing recipes that are divided into the most amazing, creative styles I’ve ever seen in a cookbook. The chapters are designed by cravings, instead of breakfast, dinners, desserts, etc. Instead, they are labeled cool, comfort, crunchy, salty, warm, spicy, chocolate, junk, etc. It is a pretty amazing idea, right?
I expect nothing less from Annie. You will love her too if you aren’t already following her blog. Annie has been such a wonderful, kind person to me. She has given me advice and listened to me many times when I’ve needed to vent or express myself. She is sweet, genuine and one in a million and I can’t say that about everybody I’ve met online. She also creates delicious food.
Cashew Coconut Cream Cheez. Page 36.
This is a lovely twist on traditional cream cheese. It has a different taste and texture thanks to the coconut butter, which I really enjoyed on toast and especially a dessert that she featured it on. See below my friends….
Fruit Pizza With Chocolate Chip Cookie Crust. Page 208.
OH YEAH. As soon as I received her cookbook, I immediately went hunting for the desserts. Does that really surprise anyone?? LOL. You all should know by now I have a sweet tooth. So, naturally with me being a cookie monster and all, I was dying to make the cookie cake dessert. Anything with chocolate chips gets my attention. It did not disappoint. The cookie crust itself is not overly sweet, which made it perfect for a layer of the cashew coconut cream cheez and decorated with beautiful fruit. In her book, she decorated hers a little differently, but since I could not find the kiwi and they were out of fresh strawberries at the store, I just used raspberries, blueberries and mint.
My favorite way to eat this was to chill the dessert and then slightly toast it. YUM.
This dessert was so beautiful, I just had to take a few shots to show you all angles.
Now, because Annie is such a beautiful woman with an incredibly, kind heart, she asked me if I would like to submit one of my own creations to be featured in her cookbook. I was incredibly touched and honored and of course, duh, jumped at the chance. Thanks to Annie, I have one of my recipes in a published cookbook! I, naturally, chose a dessert. I knew she loved peanut butter, coffee and chocolate….so I created a simple dessert with those flavors.
Peanut Butter Chocolate Chip Espresso Blondies created by yours truly. Page 261.
I’ve teased you all on social media a little the past few months with a photo of these blondies and now you finally have the opportunity to order the cookbook and get your hands on this dessert! These are full of peanut butter flavor, chocolate chips, a kick of espresso and super fudgy and moist. They can easily be made nut-free by using sunbutter too and omitting the espresso if you like.
Annie has graciously allowed me to share one of her amazing recipes from her cookbook below with you. This was hearty, delicious and full of flavor! For the sauce, I only a little broth to get a nice thick consistency that I wanted. It was sooooo good.
Spicy Almond Sauce and Buckwheat Noodles
- 4 Tbsp. natural almond butter
- 1 Tbsp. white miso paste
- 1/4 cup low-sodium broth
- 1/4 cup rice wine vinegar
- 1/4 tsp. garlic chile paste
- Juice of 1 lime
- 2 Tbsp. tamari soy sauce, or liquid aminos
- 2 tsp. pure maple syrup
- 1 Tbsp. fresh ginger grated or minced
- 3 cloves garlic
- Pinch of ground black pepper
- 6- ounces 170 g buckwheat noodles (I used brown rice noodles since I couldn't find any)
- 2 cups asparagus cut into 1-inch pieces
- 2 cups snow peas
- 1 small zucchini cut into 1/4-inch rounds
- 1/4 cup red onion chopped
- 1 cup grated carrot
- 1/2 cucumber seeded and chopped
- Fresh cilantro for garnish
- Fresh mint for garnish
- Chopped roasted peanuts for garnish
- Fill a large pot with water and bring to a boil. Lightly cook the asparagus, snow peas and zucchini for about 3 minutes. You want the vegetables to retain their crunch and bright color. Using a slotted spoon, remove the vegetables and rinse with cool water - or if desired, place the vegetables in a water/ice bath for a few minutes. Drain thoroughly and set aside.
- Now add the buckwheat noodles to the boiling water and cook according to package directions. Drain and set aside.
- To make the sauce, place all of the sauce ingredients in a high-speed or regular blender and process until very smooth. If desired, thin out the sauce with additional vegetable broth or water.
- Combine the sauce with the noodles, the cooked vegetables and the red onion, carrot and cucumber, and top with cilantro, mint and peanuts.
Recipe reprinted with permission from Annie Oliverio and Front Table Books.
Annie and Cedar Fort Publishing are wonderfully generous in allowing me to hold a 2 giveaways to TWO lucky readers! One reader in either the US or Canada will enter the 1ST giveaway and an International reader will enter the 2nd (bottom) giveaway. Both giveaways will end June 6th, 2015 at 12pm central time.
CONTEST NOW CLOSED