Look No Further

Here is Heidi Swanson's 101 Cookbooks Blog! This is an amazing collection of vegan recipes - all free, all beautifully photographed, and narrated with easy guidance and encouragement. Thank you, Heidi Swanson!

Heidi Swanson is a best-selling cookbook author, photographer, and writer who has helped to put the glamour into natural food eating.

101 Cookbooks is an online goldmine! Sumptuous eating any day you want it.

And here's a link to her best-selling cookbook, Super Natural Cooking.



From Heidi's Blog, 101 Cookbooks:

Baby Fennel and White Bean with Lemon Medley

Avocado Coconut Oil Tartine

                You get the picture!

Moroccan Carrot and Chick Pea Salad

TLT Sandwich (tempeh, lettuce and tomato)
Most requested recipe of all time!

Apple Carrot Muffins

These are really scrumptious, with their kick of ginger, splash of orange zest, and smooth-flavored flax seed. And each muffin consumed will add 23 minutes to your lifespan!

Blend in a blender:

3 large apples, cut and cored but not peeled
2 medium carrots
1 c. soy milk
1/2 c. apple sauce
1/4 tsp. almond extract

Sift together:

1 c. white flour
1 c whole wheat flour
2 Tbs. corn meal
2 Tbs. flax seed
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. salt

Combine the wet ingredients with the dry and then add the orange zest. Bake at 350 for 22 minutes and test with a toothpick. Particularly comforting with hot tea.

Peanut Butter Sweet Potato Cookies

These cookies have a lovely orange color and are smooth and not overly sweet. For extra indulgence, you can drizzle them with melted chocolate chips. Either way, they're the bomb! 





Combine in a blender:

1 c. unsweetened apple sauce (best to put this in the blender first so it's at the bottom)
1 large sweet potato, peeled, quartered, and softened in the microwave
1 medium carrot
1/2 c. unsalted peanut butter
1/2 tsp. almond extract


Sift together:

2 1/2 c. white flour
1 c. granulated sugar

1 tsp. baking powder
1 tsp. baking soda

1/4 tsp. salt

Combine wet ingredients with dry, and then mix in 1/2 c. finely chopped peanuts.

Drop scoop onto a baking sheet and bake at 375 for 10 minutes, more or less. Serve with your favorite cold milk (non-dairy, of course!)

Autumn Pudding

Serve this hot with some coconut whipped cream. You may want to wrap yourself in a blanket while eating. This is sweet, soothing and delectable.

Blend all ingredients in a blender. Then add walnuts if you want some bumps.

2 large sweet potatoes, peeled, quartered and cooked in the microwave until soft
2 apples, quartered and cored
1/2 c. unsweetened apple sauce
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 c. chopped walnuts (optional)

Bake in a greased 9" square pan at 350 for 35 minutes. 
Cut into squares and remove from pan, and serve in single-serving dishes.

Peanut Butter Banana Chocolate-Chip Cookies

These are show-stoppers! Absolute blue-ribbon.

(Wet)                                          (Dry)
1 c. peanut butter (unsalted)     1 c. white all-purpose flour
4 very ripe bananas (black)      1 1/2 tsp. baking soda
1/2 c. apple sauce                     1/2 tsp. salt
1 tsp. vanilla                        
1 c. choc chips                                            
1 c. walnuts

Mix wet ingredients and dry ingredients separately, and then combine together. Spoon onto a baking sheet. (I use an ice cream scoop.) Bake at 375 for 8 minutes, more or less, depending on whether you like them squishy-mushy, soft, or crisp. Serve with a glass of cold almond milk!

Fabulous Cookbook!

Brooklyn native Isa Chandra Moskowitz is a best-selling author of several vegan cookbooks and is followed by millions on her website, Post Punk Kitchen.

Isa Does It is her most recent triumph. There are nearly 200 recipes, and almost every one of them is photographed! These recipes are smashing. Marinated portobello mushroom burgers with Korean kimchi, sesame dragon noodle salad, carrot cake pancakes...You can just close your eyes and point to a page, and something unforgettable will be on offer. And if you're hosting, you'll never know a skeptic again!

Ginger Cake For My Mom

This is my amazing mom. She passed away a month ago from cancer. My mom was very much the center of the family, and now my 5 siblings and I are learning to be a family without her. We're re-connecting - carefully, gratefully - with her death reminding us that the only thing that matters is to be kind to one another.

For the weeks before my mom died, there was a constant stream of visitors from friends and family. One evening, her best friend, who's a gourmet cook, brought a ginger cake. There was very big crowd that night visiting, and amidst the tear-filled tributes and toasts and the intense gratitude for having a mother who was so loving and kind, there was also, strangely, a lot of yelling about how good this cake was!

My mom loved fun, and loved to cook and have people over for supper. She was the most laid-back hostess ever, whipping up new and exotic dishes on the fly, without a trace of anxiety.

I made this cake last week, and my mom and I shared it, in spirit. It's absolutely wow. It's dark, wet, and packs a real punch of ginger. She loved it. (We topped it with coconut whipped cream.)

Ingredients:
(Dry)                               (Wet)
2 c. white flour                  1/2 c. vegetable oil
1/2 c. white sugar              1 c. molasses  
1/2 tsp. baking soda           1 c. stout
1 Tbs. ground ginger          1/2 c. unsweetened apple sauce
1 tsp. cinnamon                 1 tsp. vanilla extract
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. salt
3 Tbs. grated fresh ginger

Mix the dry and wet ingredients separately, and then combine together. Bake at 350 in a fluted Bundt pan. (Prepare the pan well with either Smart Balance and flour or Smart Balance and raw sugar.) Test with a toothpick after 55 minutes of baking.

Coconut Whipped Cream

Coconut whipped cream is as easy to make as dairy whipped cream, and incredibly rich, smooth, and delicious. Just buy a can of full-fat coconut milk, turn it over, and store in the fridge overnight. Then open the can and skim the top few inches of opaque cream off the top and put into a mixer. Whip just the way you whip cream, adding powdered sugar at the end to taste. You can also flavor with vanilla extract, orange zest, cinnamon, or anything else delectable.

Cashew Chili

I served this to 18 family members last weekend for my daughter's birthday party. They couldn't get enough of it! And these folks are die-hard meat eaters. The spiciness is just right - a little heat to make it exciting, but not overpowering. I served it with hot Mexican cornbread, slathered with Earth Balance. It was outrageous!

Ingredients:
1 Tbs. olive oil:
2 celery sticks, chopped
2 carrots, chopped
1 green bell pepper, chopped
1 medium onion, chopped
1 c. cashews
1 Tbs. minced garlic
1 28 oz can diced tomatoes
1 15 oz can red kidney beans or garbanzo beans
1/4 cup red cooking wine
1 bay leaf
1 tsp oregano
1 tsp. basil
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 package firm tofu, diced
optional:  2 spiced tofu sausages, diced

Saute the celery, carrots and green pepper in the olive oil until they begin to soften. Add the rest of the ingredients and let simmer for a couple of hours. Add the diced tofu just before serving.

Mexican Corn Bread

This cornbread is a robust meal by itself. With its playful texture, touch of jalapeno heat, and dappled with green scallions, it'll really over the top. Perfect with the cashew chili!





Ingredients:
(Dry)                                      (Wet)
1 c. white flour                        1 c. soy milk
1 c. corn meal                         2 Tbs. corn oil
1 tsp. baking powder              1/2 c. unsweetened apple sauce
1/2 tsp. baking soda                1/4 c. white vinegar
1 tsp salt                                1 c. fresh or frozen corn
                                             4 small scallions
                                             1 green jalapeno pepper, minced.

Combine dry ingredients and wet ingredients separately. Then combine together. Bake at 350 in an 9x9 inch square pan, and check with a toothpick after 35 minutes.