Happy Herbivore Cookbook Giveaway!

Woot!

Remember when I did that interview with Lindsay, the Happy Herbivore?

Well, her publisher is offering a special gift for the blog – a copy of The Happy Herbivore Cookbook for FREE.

(I know, right? How cool is THAT?)

A Side of AwesomeSauce

They said I could do the giveaway however I like, all I have to do is give them the address to ship the cookbook to and they’ll cover the rest. I don’t even have to pay shipping on this giveaway!

Plus, the cookbook is awesome, so I’m utterly tickled at the opportunity to offer it to my readers.

The Rules

If you’re interested in having your named tossed into the random number generator to get a free copy of The Happy Herbivore Cookbook mailed to you, all you have to do is comment and tell me your favorite recipe.

Doesn’t have to be a vegetarian recipe, and you don’t even have to write out the full recipe if you don’t want to. (If you comment a totally awesome-sounding recipe, don’t be surprised if I reply to the comment email and beg for details, though)

That’s it! A comment with a recipe name.

Contest Length

I’ll leave the contest open for a full week (last time, we did slip in two more entries right at the end, so I want to give folks as much opportunity as possible).

Contest begins today, April 1 (I know, I know, but I SWEAR, this is a real contest!!) and will end on April 8

Ready? Set? GO!

29 thoughts on “Happy Herbivore Cookbook Giveaway!

  1. Mr. Moore

    This is NOT an April Fools joke folks, just FYI.

  2. Bika

    My favorite breakfast is the infamous Tofu Sandwich, which is basically just tofu slices pan-fried in a tangy sauce and served on slices of tasty bread. It’s even vegetarian! :>

    • Ooooh, yum! What’s in that tangy sauce, if you don’t mind my asking?

      • Bika

        I eyeball the amounts and aim for a consistency that’s thick enough to coat while still being a little wet:

        1/4 c. cider or white vinegar
        1/4 c. nutritional yeast
        1 T. whole-grain mustard
        1 tsp. vegetable oil
        1/2 tsp. salt
        Sprinkle each of onion and garlic powder
        Freshly-ground black pepper to taste.

        Mix it all up in a small bowl with a flat bottom, just big enough to set the tofu slices in. Dip one side, fork into a medium-heat pan or skillet, and spoon the rest of the sauce on top of the tofu. Cook 5 minutes on each side, and voila! Tasty, tangy sandwich filling :)

        • Tami

          Oooh, yummy! Thanks for sharing!

  3. Stephanie

    Roasted garlic tomatoes with balsamic vinaigrette. Saw it one day at work while watching Ina Garten and it has been a go-to recipe for deliciousness ever since. :)

    • That sounds fantastic. I’ve been afraid to try roasting tomatoes – I worry that they won’t come out right. Is there a trick to them?

  4. Emily

    I made a vegan Cinnamon Crumble Cake a few nights ago and it was so moist and smelled delicious. I used apple cider vinegar and baking soda in place of the eggs and almond milk in place of the cow’s milk. I will be making it again, it’s become a favourite. My daughter and I are vegetarians, but we try not to eat eggs if we can help it or drink cow’s milk.

    • Oh YUM! That sounds wonderful.

  5. Teslaca

    I really like salads. My favorite is a mixture of green peppers, cannellini beans, red onions, and celery with a vinaigrette tossed over arugula or mesclun.

    • Tami

      I don’t think I’ve tried mesclun before, but that does sound like a lovely salad.

      I recently had a balsamic tahini vinaigrette that was just amazing!

  6. I ‘veganized’ a recipe for stuffed chard! It’s so delish! The stuffing has the stems of the chard sautéd with onions, plus brown rice, tofu-ricotta, and spices. Roll into Swiss chard leaves (any color, red looks pretty). I top it with a vegan béchamel sauce made with almond milk, and bake! Fantasmic!

    • Tami

      Oooh, that sounds glorious! (I say that about nearly everything “sauted with onions”)

  7. Alexandra P.

    I concocted a great pasta thatd I guess I’d call Artichoke and Spinach Farfalle with Red Bean Sauce! Basically you just boil kidney beans in veg broth until they’re soft enough to mush, and sauté artichoke hearts with spinach in garlic and dump it all over a pot of bowtie pasta. It tastes awesome hot OR cold!

    • Tami

      Okay, I am totally making this. I have extra artichoke that needs eating up and I love recipes that have beans in them (mmmm, fiberlicious!)

  8. I would have to say vegan mac & cheeze is my favorite recipe. Mostly because that was one of my non-veg favorites and I was sooo excited when I was able to make a veg-friendly version. It is my go-to comfort dish.

  9. My favourite is for Parsnip Fries by OhSheGlows. It involves parsnips, peanut butter, almond butter, olive oil, and a pinch of salt.

  10. Erin

    My favourite recipe is a Red Pepper & Artichoke Risotto! I got it from a Pampered Chef Vegetarian recipe book, and veganized it (replaced with vegan cream cheese) and it is the most delicious, savoury, multi-dimensional tasting dish EVER!

    • Tami

      Oh, wow. I have both artichokes AND red peppers that need eating. Could I trouble you for the veganized recipe?

  11. Joan

    Vegetarian lasagna

    • You know, I’ve heard a lot of great things about veggie lasagna, but I’ve never had the pleasure of trying it, myself!

  12. Dech’s awesome 30 minute Turkey Chili. Coming soon to a feed reader near you (post in the works)

    • Woot! I know one feed reader that’ll pick it up!

  13. Amy V.

    All of my friends and family are crazy over a dip (garlic white bean puree) that I got off of Chef Chloe’s blog. My daughter has gotten several of her friends hooked on it and the girls have then in turn gotten their families making it!

    Alexandra P., I will be making your recipe too! :) Thanks!

  14. [...] winner of the Happy Herbivore Cookbook is [...]

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