I’m talking about a wonderful new book today, Yum Universe, sharing a recipe AND giving one of you the chance to win a copy!
I’ve been reading and introducing others to the Yum Universe website for a long time now and it’s one of the first sites/blogs I started using and cooking from when I went vegan nearly 5 years ago. Everything I love about the site and a whole lot more has been put into this stunning new book of the same name by Yum Universe founder, Heather Crosby.
Almond Pulp Chocolate Pudding–
A great way to use up that leftover pulp when making your own nut milks at home
This is so much more than a recipe book. Heather starts with why you might consider a “plant-inspired diet”, addressing common concerns and bringing some clarity to the huge confusion that exists in the world of diet and health. Though I’m already very committed to this lifestyle, I still found this section fascinating and it definitely reinvigorated my commitment to healthy living.
The “how” section is hugely comprehensive and an amazing resource for everyone, from those who’ve never cooked vegetables to long-time vegans. I’ve picked up so many useful tips I can’t even begin to list them. But what I can say is that the book is helping me cultivate habits which are, in turn, making eating healthily on a day-to-day basis that bit easier. There are complete guides to recommended kitchen equipment and ingredients, storage advice, plan-ahead suggestions and a whole lot more.
Chickpea Flatbread with Blackberries, Balsamic & Thyme-
Heather shares a basic chickpea flatbread recipe and a whole string of variations, all of which sound scrumptious.
I’m looking forward to working my way through them all.
And then there are the recipes! All recipes are vegan (except the very occasional honey which can easily be swapped out), gluten-free and soy-free. I’ve only had my copy of the book for a few weeks but I’ve already made a lot. My pictures in this post only show half of what I’ve tried and everything I’ve made has been fantastic. Even more than the recipes themselves, I love that there are so many variations listed and ideas for making the recipes your own.
Sweet Potato, Kale & Lentil Stew–
This sounds humble and is so easy to put together but produces a seriously tasty meal that I’d happily eat over and over.
Buckwheat Noodle Pad Thai–
This is going to be a regular. It’s one of those dishes that tastes far too delicious to be as easy as it is. Perfect for weeknights.
Heather and BenBella Books have generously allowed me to share a recipe from the book as well as hold a WORLDWIDE giveaway for one of you to win a copy of new book! (See bottom of post)
This Orange Pepita Granola is so good, I know you’re all going to love it. If you haven’t made your own granola yet, this one will have you converted. There are just a few ingredients, a short baking time and, best of all, it’s crispy and delicious.
- 3/4 C Maple syrup
- 1 tsp Vanilla extract
- 3 C Rolled oats
- 1 C Shredded coconut
- 1 C Pumpkin seeds
- 1 C Almonds, roughly chopped
- Zest from 2 navel oranges
- 1 tsp Sea salt
- Pinch ground cardamom
- Preheat the oven to 300/150C.
- In a small bowl, stir together the wet ingredients.
- In a large bowl, toss together dry ingredients
- Add wet ingredients to dry and fold well.
- Line 2 baking sheets with parchment paper (or just one- you can split the batch, baking one half at a time)
- Bake the granola for 20-25 minutes. Granola should look slightly browned and toasted.
- Remove from oven and repeat if you are splitting the batch. Granola will harden as it cools.
If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.