Vegan Mofo Day 12: Let Them Eat Vegan Recipe & Giveaway!

I first discovered Dreena Burton and her fabulous recipes back when I first became vegan, I believe after Veganomicon, Eat, Drink & Be Vegan was the second veg book I ever bought! To this day it still remains one of my favorites. So to say I was excited when I heard she was releasing Let Them Eat Vegan would be a slight understatement. As a fellow Canadian (and Newfie!) there was no way I could let mofo pass without giving Dreena some of the spotlight, and after connecting with the talented lady herself, Dreena was kind enough to let me post and review one of her recipes from her new book!

Let Them Eat Vegan is jam-packed with 200 recipes and has got you covered from breakfast to dessert…or should I say, especially dessert, with a large portion of the book dedicated to various treats! Like her previous book, this one has a focus on utilizing wholesome ingredients, with a large portion of the recipes being wheat and or gluten-free, or easily adaptable. One of the things I love about Dreena’s recipes is how easy and quick they tend to be, most of the meals are totally doable weeknight meals and are the kinds of meals that the whole family loves, even kids. Well she should know, she’s got three of her own little chickpeas! Another thing I really appreciate about this book is that Dreena took the time to start each recipe with a cute story or description, and there are also great tips, suggestions for ingredient subs and fun info speckled throughout the book. One of my favorite parts is “If This Apron Could Talk”, which are little blurbs you’ll find with various recipes, where Dreena shares her own experiences with the recipe. Just think of them as having a little Dreena there to help you out.

Oh and did I mention that not only do I get to share a recipe but one of my lucky readers will also get to win a copy of her new book? No? Well you do! See below for details.

Now onto the recipe. Thanks to Dreena and Da Capo Press, I get to share Dreena’s Pumpkin Chickpea Cauliflower Curry with Fresh Cream Sauce! I’m so excited for you guys to try this one out, it’s definitely a good one! I made it on the weekend and I must admit that I was hesitant about mixing curry with pumpkin, looking back I now think of how silly it was for me to question this combination. This curry was so good! I’m not even ashamed to say that I literally licked my bowl when I was done. This is the kind of meal that warms your belly, the heat from the spices mixed with the creaminess of the pumpkin make for a delicious cool weather meal. Although not essential, I seriously recommend making the cashew sauce to go along with it, it just makes the dish that much better. If you decide to make this curry, don’t forget to stop by Dreena’s blog to thank her and let her know how it turned out!

Pumpkin Chickpea Cauliflower Curry with Fresh Cream Sauce

Printed with permission from the book Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. 
www.dacapopresscookbooks.com

Pumpkin is so often used in desserts yet sometimes overlooked for savory recipes. This stew highlights pumpkin, along with vegetables and beans, in a curry that is flavorful without being too hot-spicy. Topped with the ‘Fresh Cream Sauce’, this is one of my favorite autumnal dishes.

Ingredients:

  • 1 tablespoon organic extra-virgin coconut oil, or organic neutral-flavored oil (or splash of water for oil-free)
  • 1 ½ – 2 cups onions, chopped
  • 1 tablespoon curry powder
  • 1 1/4 teapsoon sea salt
  • 1 teaspoon brown or yellow mustard seeds
  • 1 teaspoon garam masala
  • 2 teaspoons ground coriander
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • Couple pinches crushed red pepper flakes (to desired heat)
  • 2-3 cloves garlic, grated or minced
  • 2 cups cauliflower, cut in florets (see note on timing)
  • 2 cups zucchini, cut in small chunks (see note on timing)
  • 3 ½ – 4 cups cooked chickpeas (or combination of chickpeas and kidney beans)
  • 1 – 15 oz. can pumpkin puree (not pumpkin pie filling) (see note)
  • 1 cup water
  • 1 ½ – 2 tablespoons ginger, grated
  • 1 ½ – 2 tablespoons lemon juice
  • Lemon wedges for serving
  • Fresh Cream Sauce for serving (recipe below)

Directions:

In a large pot over medium-high heat, combine the oil or water, onion, curry powder, salt, mustard seeds, garam masala, coriander, cumin seeds, turmeric, and crushed red pepper. Cook for 5 to 7 minutes, covered, and then lower the heat to medium and add the garlic. Stir, and cook for another 2 to 3 minutes, adding a splash of water if needed to prevent the garlic from sticking or burning.  Add the cauliflower and zucchini, and toss, followed by the beans, pumpkin, and water. Bring the heat up to a boil, then lower the heat to medium-low and simmer for 15 to 20 minutes, until the cauliflower and zucchini have become tender (if you want more texture in the veggies, hold off adding them until the last 10 minutes or so of simmering). Add the ginger, lemon juice, and stir.  Add additional salt and pepper to taste, if desired. Serve drizzled with Fresh Cream Sauce, with lemon wedges on the side for extra squeezing! Serves 4-6.

Ingredients 411: Canned pumpkin varies in moisture and consistency. I use just 1 cup of water in this curry, using the Farmer’s Market brand of organic canned pumpkin. It makes for a fairly thick curry, with the veggies also releasing some moisture during simmering. You may want to add more water, depending on whether you substitute other vegetables, and also depending on the consistency of the canned pumpkin.

Savvy Subs and Adds: Other veggies you can use in place of the zukes and cauliflower include chopped red pepper and green beans cut into bite-size pieces.

The cream sauce really is superb drizzled over this curry. It adds a color contrast, and a creamy texture against a spicy dish. If you don’t make the sauce, consider adding about 1⁄2 cup of raw cashews to the curry when adding the zucchini and cauliflower. They will soften with cooking and bring more interest to every bite.

Fresh Cream Sauce

Sometimes you want a sauce that is creamy and smooth, but without any pronounced flavors such as garlic or spices. This sauce is it. It is creamy and cooling, and great for pairing with spicy dishes—but also many other things!

Ingredients:

  • 1 cup soaked cashews, drained
  • ½ cup + 2-3 tablespoons water
  • ¼ teaspoon (rounded) sea salt (or measure ¼ + 1/8 tsp)
  • 2 ½ – 3 teaspoons freshly squeezed lemon juice
  • 1-2 teaspoons extra-virgin olive oil (optional, omit for oil-free version)
  • 1/8 teaspoon agave nectar

Directions:

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup + 2 tablespoons of the water) until very, very smooth. (A high-powered blender works best to give a very silky consistency.) Add extra water, if needed, to thin the sauce, and season to taste with additional salt, if desired. Serve swirled over spicy stews or burritos, or drizzled on pizza; or use as a salad dressing or as a condiment for sandwiches, baked spuds, sautéed greens . . . so many options.  Makes 3/4 – 1 cup.

Serving Suggestions: This sauce is one of my favorites, and I love it with spicy soups and bean dishes, burritos, and quesadillas. Make a quick-fix quesadilla by smashing some black beans with store-bought (or homemade) salsa and ground cumin. Layer on a whole wheat tortilla with chopped, grilled onions (grill thick rings of onion on a barbecue grill until caramelized and softened, or chop and caramelize in a non-stick skillet) and Daiya cheese. Top with another tortilla, then heat in a nonstick skillet until a little crispy on each side and the filling is hot with the cheese melted.

Let Them Eat Vegan Giveaway!

ongratulations to Patt

For a chance to win a copy of Let Them Eat Vegan! Please leave a comment on this post by Monday October 15th. I will draw a random winner and announce it on the blog on Tuesday. Sorry to all my international peeps but this contest is only open to Canada and the US.

Goodluck to everyone!

104 thoughts on “Vegan Mofo Day 12: Let Them Eat Vegan Recipe & Giveaway!

  1. Four of my favorite (pumpkin, banzo beans, cauliflower and curry!) foods in one recipe?? And covered with cashew cream sauce! I SO have to try this. Even my 4 yr old son loves these foods – I bet he’ll eat t too, YUM!

  2. I’m from the UK so don’t enter me but just wanted to say thanks for a great review and for the recipe. I wish I’d discovered Dreena earlier on in my veganism as her recipes are so accessible, her blog is really informative, and she comes across as super nice too! All her books are on my Christmas list :)

  3. I only discovered Dreena Burton a year or so ago, but I am sure glad I did! Food looks great and the blog is wonderful to read as always!

  4. Good recipe pick! I went to a wedding several years ago that was catered with all Indian food, and one of the dishes was a pumpkin curry that changed the way I thought about pumpkin in dishes. After that, I was eager to add pumpkin and other squashes to Indian meals, because the sweet/spicy combo works so well. (The marriage didn’t last, but the meal idea did!) I like the chickpea addition in Dreena’s recipe too, making it more substantive.

    I have Eat, Drink, and Be Vegan, and so it would be fun to have another Dreena book to join it! Thanks for the giveaway!

  5. The pictures you posted are really making me hungry. The combo of the cashew cream on this cauliflower curry dish sounds really interesting! I love Dreena! Don’t have this cookbook though so would be so happy to win.

  6. I would love to win this book! I have had it in my shopping cart on Amazon for a while and have been waiting until I had some extra money to get it. In the meantime I’ve been getting recipes from Dreena’s Web site. Thanks for the giveaway!

  7. A wonderful review of Dreena’s book. Dreena has provided our family with many amazing vegan meals since becoming vegan 10 years ago. This recipe looks amazing (no surprises there!!) and I am thankful for the chance to win LTEV :)

  8. That looks AMAZING!!! I Love Anything Pumpkin and can’t wait to try this. I’m contemplating cutting meat out of my diet and this book would certainly help keep me interested in eating better.

  9. I just noticed that you are a Newf (got distracted by the great photos)!!!! Me too … I actually went to school with Dreena’s sister!

  10. I’m super embarrassed to say I don’t own any of Dreena’s books, and I want to remedy that! I have checked this out from the library before, and I’d love to give it a permanent home.
    xo kittee

  11. Mmmm…looks delish!!! My family and I have just made the change to eating vegan :) We are happy about it and feel great but not gonna lie, it has been challenging lol.. Be great to have some good recipes ;)

  12. Thanks so much for the recipe. Looks fab and I can’t wait to try. If I don’t win this drawing for the cookbook, I think I’ll have to break down and purchase it! ;-)

  13. Dreena’s recipes are amazing. I loved her pumpkin cake recipe and so did my whole family at Thanksgiving… this will be the perfect use for my leftover pumpkin puree!! :)

  14. Dreena’s recipes rock! They are full of wholesome ingredients and are great for families or parties. I’d love to have her book :) Thanks for the giveaway

  15. Yum! Nachos and tacos are my favourite. Perhaps now I can create a vegan tasty alternative for my die-hard nacho carnivore boyfriend!

  16. I love Dreena Burton’s books! I don’t think many weeks pass where I don’t pull Vive Le Vegan or Eat, Drink, and Be Vegan off the shelf. And this recipe looks amazing! I would love to win a copy of her new book!

  17. Dreena made the switch to being Vegan so much easier for us… getting her helpful insights in my FB News Feed is constant encouragement. Thank you so much!
    Micah

  18. I love this recipe! I’ve overcome Crohn’s Disease through diet and nutrition. Dreena’s creative adventures with food has made cooking and eating now my joy. This is such a gift after years of struggling to even know what or how to eat without becoming terribly ill. I am in remission, and I am a remarkably healthy 64 year old, walking upwards of 4 miles a day and doing strength exercises. Old dogs can learn new tricks :) Thank you!

  19. I’ve tried quite a few of Dreena Burton’s recipes, several are favorites here – thanks for the chance to win her latest book.

  20. Oh wow….this sounds amazing. I knew I picked up that can of puréed pumpkin for some reason :) I would love to win Dreena’s book! I’ve been trying some recipes from her website and so far all have been winners!

  21. I would love to have this book! I’ve only cooked a couple of things out of Eat Drink and Be Vegan, but I LOVED the Minestrone soup that I tried.

  22. Your photos look like the photos in the cookbook, hun! I want, want, want that little green pot!

    Dreena is such a good cookbook author and her new book sounds great! Also, I often lick my plate clean, but not before I check that no one is watching ;)

    p.s rockmelon = cantaloupe :)

  23. I’m new to both your blog and to Dreena. I’m really eager to try this curry and I’ve got several of your recipes on my “must-make” list. Thanks for the review and for the giveaway.

  24. I shall be making these two recipes very soon as they sound fabulous… and the season for such fare has just arrived here on the West Coast. Dreena’s book LTEV has been on my wish list for awhile now so I would be delighted to win a copy! Thanks for this engaging post.

  25. I never thought pumpkin could taste so good before finding the vegan community. It gets to the point where I’m thinking it’s a conspiracy to make us all pumpkin lovers, LOL!

  26. This recipe looks delicious! I just ordered a case of Farmers Market canned pumpkin. This will be the first thing I make after it arrives. I would love to have a copy of LTEV.

  27. If this recipe is any indication- That book looks soooooo delicious! I would LOVE to win a copy so I can make all of its creative recipes for my roommates to show them the glories of delicious vegan food!

  28. I’m looking forward to making this, especially with all the beautiful pumpkins making an entrance at the markets. Yum! I love following Dreena’s blog and I have recommended her posts for vegan pregnancy, infants and children to several people and on other sites. Info written well with a sense of humor, besides all the delicious food!

  29. Recently discovered and enjoy your site.
    I have been vegan for almost a year for health reasons. Eat Drink &Be Vegan has been a great help to me. Even my omniv family seems to enjoy her recipes. Would love to win her new book.
    Thank you.

  30. I would love to win Dreena’s new book. I’m a huge fan, and a fellow East-coaster (PEI) now living in Vancouver too! She’s my favorite vegan author and I recommend her to everyone – my 2 kids gobble up all of her recipes.

  31. I have a few Dreena Burton cookbooks and subscribe to her email but I do not have EAT DRINK AND BE VEGAN and would LOVE to win a copy of LET THEM EAT VEGAN. This dish looks creamy and pumpkiny and oh so delicious. YUMMMMMMMM.

  32. Oh my goodness I would love this book! Pumpkin is one of my favorite baking ingredients, so this post cuaght my eye xD Thanks for the giveaway!

  33. And THIS is why I loves me my Dreena Burton!! I went shopping yesterday and bought a cauliflower on impulse, thinking maybe a soup would be good on this cold rainy day, but not really having a plan in mind. Then I checked my email and found Dreena’s blog post with this link. I also just happened to have a zucchini that was on its way out. Didn’t have any cooked chickpeas but thought that wouldn’t matter much since I was in the mood for soup anyway. OMG! This was so easy and SO GOOD!! I love how tasty Indian food is, even without a lot of fat. Another DB recipe to go into heavy rotation. It is delicious hot, cold or inbetween. In fact, I loved it so much that I ate it for breakfast, too! Dreena, I adore you (in case I haven’t said it before!).

  34. Have recently started eating Veagan and felt somewhat deprived until I came across your site… can’t wait to try some of these recipes.

  35. DEvine,,,devine,,,devine! What an awesome recipe…love, love ,love! There were 2 curry recipes I wanted to make the other had little potatoes and peas as well so thru them in too and topped with my sprouted chic peas..DElish.

  36. Something about that cream looks so amazing right now…I’m just sitting here thinking of all the things I could top with it…mmmm!

  37. I am 6 mths new to this vegan lifestyle. I have been GF for 2 yrs. I have been searching for a book that is all things creative and being on Ltev’s blog and reading and creating has been a joy. I would love to learn more. Plus it would be a great birthday present to me as today is my birthday.

    Thanks for listing and thanks for being creative.
    Stefania

  38. That looks so good! My husband and I are vegan, but we’re trying to ease our daughter into it. I think Dreena’s recipes seem very kid-friendly. Thanks for this giveaway!

  39. Sounds like a great way to use pumpkin in a savory dish. Can’t wait to try this! And would love to try the other recipes from the book…

  40. Well, I’m licking my lips! Just made this tasty recipe tonight using cauliflower, zuke and green beans. The cream sauce turned out velvety with my immersion blender. MMMMM. The spice combination is fabulous and I will keep it handy for other curries. Thanks for sharing this one!

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