The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe

TheHappyCowCookbook_FrontCover

Today, I am pleased to bring you MORE Vegan Blog’s first ever Cookbook Review!  Woo hoo!

The first thing you might be thinking is…hmm…that cow looks awfully familiar.  If so, it’s probably because like me and many other vegetarians out there, you’ve relied on happycow.net to find vegan and vegetarian friendly food options in the cities you’ve lived or visited.  It’s an invaluable resource and now they’ve come out with a cookbook that will allow you to recreate some of the best dishes from some of the best vegan restaurants around the world!

When I received my copy in the mail and skimmed the table of contents, I was thrilled to see two restaurants that I know and love:  Luna’s Living Kitchen (Charlotte, NC) and Counter Culture (Austin, TX).  It’s always so exciting to see a local favorite get recognized for its awesomeness.  The recipes from Luna’s Living Kitchen take raw food to a level of delicious I didn’t know was possible with Gaia’s Treasure, a veggie-packed “stir fry,” and Swiss Bircher Muesli, a fruity, oaty breakfast dish.  While Luna’s Living Kitchen is famous for its raw food, Counter Culture is renowned for its vegan comfort food and features recipes for Pasta with Pumpkin Curry Sauce and Pumpkin-Chocolate Chip Bread Pudding.  Yummy!

As you can tell just from the inclusion of Luna’s and Counter Culture, The HappyCow Cookbook has done a tremendous job of bringing together vegan restaurants of all types and including recipes from appetizers to sandwiches to main courses to desserts.  There is truly something that will appeal to every vegan’s tastes!  On top of the fantastic variety, each recipe includes a mouthwatering photo and each restaurant includes an interview with its owner.

Thank you, HappyCow Cookbook for making it possible to take a vegan restaurant tour from the comfort of my own kitchen!… 

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Black Rosé Punch

Rosé, blackberries, vodka, lemon juice.  In this recipe, the quintessential wine of summer becomes the grown up jungle juice you absolutely must serve at your next summer soiree.  Enjoy!

Susan's Panzanella Salad with Grilled Eggplant, Polenta & Vegan Parmesan

Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan

Summer is the season for salads.  Usually, I keep it simple: some greens and avocado, but sometimes, I crave something a bit heartier, a bit fancier, a bit more Italian.  For those occasions, I serve a salad created by my mother-in-law, Susan, that is so spectacular, it doesn’t even call itself salad.  It calls itself panzanella.  Oh my, it’s… 

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From BBQ to Jello Shots, MORE has you covered this Fourth of July! Starters: Veggie Salad wp.me/p4hWgO-4p, Buffalo Tempeh Wing Dip wp.me/p4hWgO-5a Main Dish: Kick-Ass Curry Burgers wp.me/p4hWgO-5w, BBQ Pulled Jackfruit wp.me/p4hWgO-dn Drinks: Cosmopolitan Lime Slice Jello Shots wp.me/p4hWgO-ah, Sake Plum Wine Sangria wp.me/p4hWgO-cz #America #Vegan #july4th

Vegan 4th of July!

From BBQ to Jello Shots, MORE Vegan Blog has you covered this Fourth of July! Starters: -Raw Veggie Salad http://wp.me/p4hWgO-4p -Buffalo Tempeh Wing Dip http://wp.me/p4hWgO-5a Main Dish: -Kick-Ass Curry Burgers http://wp.me/p4hWgO-5w -BBQ Pulled Jackfruit http://wp.me/p4hWgO-dn Drinks: -Cosmopolitan Lime Slice Jello Shots http://wp.me/p4hWgO-ah -Sake & Plum Wine Sangria http://wp.me/p4hWgO-c America. Vegan. Amazing.  Enjoy!

BBQ Pulled Jackfruit

BBQ Pulled Jackfruit

I’ve decided that this summer is going to be all about exploring and developing recipes that use fruits and veggies in innovative ways to create delicious and healthy dishes.  The one I’ve got for you today is going to totally blow your mind. The jackfruit is a fruit that is native to South and Southeast Asia and is apparently quite… 

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Creamy Dreamy Avocado Zucchini Pasta

Creamy Dreamy Avocado Zucchini Pasta

Hello, summer!  I know spring was just beginning the last time I posted, so you might have been wondering if I’d abandoned the blog.  No need to fret, that is not the case, just have been very, very busy.  Through it all though, MORE has been on my mind and you, my readers, have been,… 

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