VegBlogger - a vegan / vegetarian blog

The Blooming Platter Cookbook Review

This past week I got a copy of the new book "The Blooming Platter Cookbook" by Betsy DiJulio. As you all know, I love vegan cookbooks! My shelf is full and I use them frequently. I love them!

While I haven't had a chance to make anything yet, I have looked through it and I'm excited to try some of the recipes. It is a very nice book, with some great sounding dishes. The really cool thing about this cookbook is that the recipes are divided by season. You know how you are supposed to eat what is in season in order to save money, get the most nutrition bang for your buck, be kinder to the planet, etc. Well, this helps you do just that!

There are many recipes that sound great to me, but I'm really looking forward to trying the white bean and kale stew, big kahuna burgers, grilled pineapple rings, and the Indian eggplant paneer.

So far, this is a great book to add to any cookbook collection. I will post more once I start making some of the dishes!

Super Easy Vegan Enchiladas Recipe

 
 
This week while looking at the tortillas I saw a can of "enchilada sauce." I flipped it over to read the ingredients and it appeared to be vegan. I then noticed a non-vegan recipe on the can for how to make simple enchiladas. I thought a vegan version would be wonderful to try. So I made it!

What I did was take one small can of tomato sauce and mix it in with one bag of Boca crumbles and about 1/2 cup of Daiya shredded cheese. You could also use beans, if you want to make bean ones, and I do intend to try that route the next time. Then take that mixture and roll it up into corn tortillas. Put them in a oiled baking pan, seem side down, and then take the enchilada sauce (you can find it down the Mexican food aisle at the store) and pour over the top of the vegan enchiladas. Bake them in the oven, uncovered, at 375 degrees for about 25 minutes.

When you take it out, top it with a little vegan sour cream and you are all set. Super easy, fast and delicious! You can serve it alongside some Spanish rice, salad, fruit, etc. In the picture I took a little of the leftover crumble mixture and put it on top (just because I had some left over after I rolled all the enchiladas).

My Vegetarianism Environmentalism Radio Interview

 
 
As I have mentioned before on this blog, I started the Daytona Beach Vegetarian Society. Recently we were invited to be interviewed on a local environmental-type radio program. It was Earth Day weekend and a great time for getting the word out about how meat impacts our planet and is so destructive.

The interview ran on April 23rd, but you can download it here and listen to the whole thing. It takes a few minutes to download, so be patient.

There are so many good reasons to be a vegetarian and I think this interview has shed light on quite of a few of them for people. I was happy with the way it turns out and would love your feedback if you end up listening to it.

Download the audio file here.