Plant Power YOUR Family This Christmas!

Dreena Burton is a genius in the kitchen, and even though we were lucky enough to feature her for a week on the Vegan Mainstream Cookbook Club when the book first came out, she generously offered another copy of the book for giveaway during our Christmas Promotion Series. We are longtime Dreena fans, and so are our members, so we are PUMPED to have Plant-Powered Families as the second featured book in our Vegan Mainstream Cookbook Club Christmas Promotion Series. We started yesterday, and will continue all week, chatting up cookbooks that would make fantastic Christmas gifts for your friends and family (or maybe even you), and we’ll be doing a daily draw for a free copy of each one!

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Check out our full review of Plant-Powered Families here.

What we love about this cookbook:

  • Its recipes are friendly for families and newbie vegans, presenting easy-to-make, familiar-ish, healthy and delicious meals, showing everyone the best of what vegan eating can be
  • It’s a great cookbook for ANYONE interested in healthy vegan food. Healthy has never looked SO good, or so easy
  • The presentation and photos – beautiful, inspiring photos, and easy-to-follow directions that anyone could pick up and think, “I could make this…”
  • The handy extra information on getting organized, prepping your pantry and support (eg meal plan samples, nutrient charts, etc)
  • there are lots of Dreena’s famous desserts!

Who it would make a great Christmas gift for:

  • anyone in your life who loves to cook, especially those with kids, or those new to veganism
  • someone who has been thinking about trying new vegan food but thinks it might be scary
  • a loved one who is trying to improve their health but doesn’t want to give up delicious food
  • any vegan who doesn’t already have it!

A recipe to share: 

Pumpkin Chia Pudding

If you love pumpkin flavors in baking, you’ll love this “instant” pumpkin pudding! The chia seeds are the magical ingredients that thicken the pudding, and when pureed they are not visible for any little palates that might be, ahem, picky!
Pumpkin Chia Pudding_3
Serves 2–3
  • 3/4 cup pure pumpkin puree (see note)
  • 3 tablespoons whole white chia seeds
  • 1 – 2 tablespoons coconut sugar or pinch stevia (see note)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 rounded teaspoon sea salt
  • 1/8 teaspoon allspice
  • 1 – 2 pinches ground ginger (see note)
  • 3/4 cup plain or vanilla nondairy milk (see note)
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract or vanilla seeds from 1 bean
Optional toppings:
  • dark chocolate shavings
  • coconut whipped cream
  • vegan cookie crumbles
In a blender, add all ingredients except the optional toppings. Blend until the chia seeds are fully pulverized and the pudding begins to thicken.
Taste, and if you’d like it sweeter, add a teaspoon or two more of coconut sugar or maple syrup (do not add too much maple syrup or it will become loose) and blend to combine. Serve immediately, sprinkling with optional toppings, or refrigerate until chilled, about 1/2 hour or more (it will thicken more with chilling).
  • Pumpkin Note: Canned pumpkin can really vary in consistency. I use Farmer’s Market brand, which is very thick and dense, and bonus—organic. You can always double this recipe if you want to use up that extra 1/2 can of pumpkin!
  • Sweetener Note: I love coconut sugar, and I think it adds a buttery-sweet note to recipes. You may not need or want it in this pudding, though, as the maple syrup may add enough sweetness for your taste (and the type of milk used will also affect sweetness). If you’d rather use stevia, add just a pinch or two and test along the way, as too much stevia can ruin the flavor.
  • Ginger Note: A touch of ginger is tasty, but you can omit it for the kiddos.
  • Milk Note: I typically use unsweetened almond milk (either plain or vanilla) when I make this pudding. If you are using a sweetened vanilla milk, reduce the sweetener to taste.
Dreena Burton-smDreena Burton has been vegan for almost 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Affectionately dubbed “Queen Bean” and “Vegan Cookie Queen” by her readers, Dreena is one of the pioneering vegan cookbook authors. Her cookbooks have garnered a loyal following, and Dreena has earned the respect and repute for reliable, wholesome recipes.
After working in marketing management for several years with an international satellite communications company, Dreena followed her true passion of writing recipes and cookbooks. Dreena has appeared on television and radio and is a recipe contributor for well-known sites, including Forks Over Knives, KrisCarr.com, and PCRM. She has written for Yoga Journal, VegNews, ALIVE magazine, and has been featured in other publications including First for Women magazine. Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog.
Connect with Dreena
Facebook: DreenaBurtonPlantPoweredKitchen
Twitter: @DreenaBurton
Instagram: @DreenaBurton
Pinterest: @DreenaBurton
By | 2016-10-17T10:39:11+00:00 December 8th, 2015|Cookbook Club, Food, Kids, Lifestyle, Vegan Cookbook Club, Vegan Newbie|0 Comments

About the Author:

Emma Levez Larocque is a Registered Holistic Nutritionist, writer and Certified Plant-Based Chef living on the west coast of Canada. She has been veg for 22 years, vegan for 7. Her passion is working to make veganism mainstream to promote a better, kinder world for all beings.