Thank you ALL for your kind words, thoughts, and mental hugs. I’ll miss my little guy forever, but I’m at peace with the fact that it was his time, and I’m so so grateful for the nearly 8 years I had with him!
But life and the blog must go on, so let’s get this giveaway started! We all know Kathy Hester, she’s made an art of Healthy Slow Cooking for those craving plant-based meals. She also has a ton of successful cookbooks out there, including The Great Vegan Bean Book and Vegan Slow Cooking for Two. Her newest, The Easy Vegan Cookbook looks just as promising!
Tons of easy-yet-delicious recipes in this beautiful book, everything from Veggie “Pot Pie” Pasta to Inside-Out Stuffed Pepper Stew to Applesauce Spice Cake! There are a huge variety of recipes, and the really cool thing is that each recipe includes oil-free, soy-free, and gluten-free options! She has really made cooking easy, no matter how picky your eaters.
Kathy and her publisher were kind enough to provide an extra copy for a giveaway AND also to let me share one of my favorite recipes from this book with you guys today: Carrot & Kale Falafel!
So, enter the giveaway then print out the recipe because you’re going to want to try these falafel. They’re cripsy on the outside, moist on the inside, and ridiculously flavorful. The best part is they use easy to find ingredients and are quite easy to make!
One lucky reader will win a copy of The Easy Vegan Cookbook by Kathy Hester! To enter, leave a comment below answering the question of the day: Do you cook oil-free, soy-free, or gluten-free? Or do you just cook whatever sounds good, as long as it’s vegan? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 7th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!
- 1 cup (128 g) chopped or shredded carrots
- ¼ cup (40 g) chopped onion
- 2 cloves garlic
- ½ cup (34 g) chopped kale (about 1 medium leaf)
- ½ cup (30 g) chopped parlsey
- 2 tablespoons (30 ml) olive oil (substitute tahini or pumpkin purée)
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 g) tahini
- 1½ teaspoon (7 g) cumin
- 1 (15 oz [425 g]) can chickpeas, rinsed and drained or 1½ cups (300 g) cooked
- 3 to 4 tablespoons (30 to 40 g) brown rice flour (or whole-wheat or gluten-free baking mix)
- ½ teaspoon salt or salt, to taste
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add the carrots, onion and garlic to your food processor and process until very small pieces remain. Add the kale and parsley and process until minced.
- Now add the olive oil, lemon juice, tahini, cumin and chickpeas and process some more. You want the chickpeas to have a little texture and not to be smooth like hummus.
- Add 3 tablespoons (30 g) of the flour and salt and process until just mixed in. If the batter is too thin, add the remaining flour.
- I make the patties using a 1-tablespoon scoop and then flatten them slightly with the back of a spoon or my hand. You can make larger patties, but you will need to increase the cooking time.
- Bake for ten minutes, then flip and bake 10 minutes more. These will keep for about 5 days in the refrigerator, or you can freeze the leftovers for a busy night.
- Per patty with oil: Calories 37.5, protein 1.1 g, total fat 1.7 g, carbohydrates 4.7 g, sodium 52.9 mg, fiber 1.0 g
- TIP: Want larger patties? Recipe tester and photographer Ann says, “If you use a ¼-cup measure for the batter, you’ll get about 10 patties and you’ll need to cook them for about 30 minutes instead of 20.” Thanks, Ann!