I have decided to award “Quick-Fix Vegan” by Robin Robertson to blog reader Laura, who wrote:
“Ooh I would love to have this book! My son has been a vegetarian since age 6 and after watching Food Inc. has decided to go vegan! As a result he is starting to do some of his own cooking. This would be a great 16th birthday present for him this November! (I am also giving him Brendan Brazier’s book ‘Thrive: The Vegan Nutrition Guide.’)”
I like the idea of giving the book to someone who has started thinking about eating healthy and cooking at such a young age. When young folks become interested in eating right, it often rubs off on everyone around them. This would indeed be a nice birthday present for him, so Laura, if you would email me with your full name and shipping address, I will send out the book right away.
This book only sells for about $11.50 on Amazon, so if you didn’t win, you may want to consider picking up your own copy. I will share another recipe from the book. This one is for vegetable fritters, and it looks so good that I’ll bet a lot of folks would like it. Sounds like a fairly easy and tasty option for appetizers during Sunday afternoon football. I’m already wondering how a little curry powder would jazz these up. I can’t think of any reason non-vegans could not substitute regular milk for the non-dairy milk this recipe calls for.
Serves 4 to 6
Author Robin Robertson says these fritters can be made with any combination of veggies and are a great way to use up leftover veggies. You may also swap out about 1/4 cup of the flour with chickpea flour or cornmeal for a slightly different flavor. Serve with vegan sour cream spiked with hot sauce. Also great as a side dish.
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup nondairy milk
1 yellow onion, shredded
1 small Yukon Gold Potato, shredded
1 cup frozen corn kernels, thawed
1/2 cup frozen peas, thawed
2 Tbsp. minced fresh parsley
1 Tbsp. olive oil
Preheat oven to 250 degrees. In a bowl, combine the flour, baking powder, salt and pepper. Stir in the nondairy milk, onion, potato, corn, peas and parsley and mix well to combine. The mixture should be thick.
Heat the oil in a large, nonstick skillet over medium heat. Spoon 2 tablespoons of the mixture onto the hot skillet and flatten with the back of a spoon. Repeat to make as many fritters as will comfortably fit in the pan without crowding. Cook, flipping once, until browned on both sides, about 8 minutes total.
Transfer the cooked fritters to a heatproof plate [I might line the plate with a couple of paper towels] and keep hot in the oven while you cook the remaining fritters. Serve hot.