We think so! Search the food blogosphere and you’ll find all kinds of varieties of vegan cheeses, most often based on cashews or other nuts or seeds. From tofu ricotta to almond Parmesan to cashew queso, valiant vegan cooks have definitely risen to the cheese challenge. Now, with our very own vegan comfort food extraordinaire Alicia C. Simpson’s newest book Quick and Easy Low-Cal Vegan Comfort Food launching today, we took it upon ourselves to taste-test two unique cheesy sauce recipes of her own.

We tried both Alicia’s Classic Cheese Sauce (based on the standard cashews and, to add more creaminess with less fat, a Yukon gold potato) and Chickpea Cheese (which relies on tahini and nutritional yeast to pack a powerful vegan umami punch). We liked that only one of the recipes requires nutritional yeast, which is a beloved vegan add-in but not especially familiar to most (there’s a great post on “What the Heck is Nutritional Yeast?” on FatFree Vegan Kitchen, if you’re curious). And we also liked that both recipes really lived up to their “quick and easy” moniker. These “throw everything in a food processor and blend” recipes came together in minutes and produced thick, hearty sauces.

To go with our cheese, we whipped up a batch of low-cal oven-baked French fries (also featured in the book) right here in the office kitchen, and they proved to be the perfect vehicle–though we all agreed that these sauces would also be great on crudités, with chips or crackers, or of course as ingredients in some of Alicia’s other hearty but healthy dishes, like Chili Cheese Dogs or Seitan Cheesesteak.

Here are Karen and me enjoying our cheese fries:

Check out this sneak peek at Alicia’s Chickpea Cheese recipe, and try it for yourself!

Makes 1¾ cups, or 7 servings

Alicia’s notes: The Ultimate Uncheese Cookbook by Jo Stepaniak was one of my first go-to books as a new vegan trying to figure out the world of vegan cheeses. As any vegan can tell you, there is a lot of trial and error involved in finding the flavor and texture that you like. With its smooth texture and slightly sharp taste, Chickpea Cheese is the one for me. This recipe started with Jo’s idea of using chickpeas as a base for cheese spreads, and over the years it has morphed into the recipe you see before you, a low-cal, high-protein dip or spread that I hope you’ll love as much as I do. Try it in Chorizo Breakfast Quesadillas or simply spread on crackers as a snack.

2 cups cooked chickpeas
¼ cup nutritional yeast
1 tablespoon white wine vinegar
1 tablespoon tahini
1 tablespoon flax oil or extra virgin olive oil
3 tablespoons water
1 teaspoon fine sea salt
1 teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
1⁄8 teaspoon dry mustard

Put all ingredients into a food processor and process until smooth. Store, tightly covered, for up to 1 week in the refrigerator.

Per serving (¼ cup): 109 Calories | 7 g Protein | 5 g Total fat | 1 g Saturated fat |0 g Monounsaturated fat | 16 g Carbohydrates | 5 g Fiber | 3 g Sugar | 37 mg Calcium | 2 mg Iron | 344 mg Sodium

Want to get that recipe for Chorizo Breakfast Quesadillas, or try out the Classic Cheese Sauce instead? Pick up your copy of Quick and Easy Low-Cal Vegan Comfort Food today, and let us know what you think!

Wedding bells are ringing—for you?

According to a recent Gawker article, same-sex couples are being left out in the cold from the bridal magazine party. Excited LGBT brides and grooms-to-be are finding that the magazines are just not catering to their needs. Editors tend to assume that the details of a same-sex marriage are no different from any other. However, one bride-to-be speaks to the uncomfortable reality that she cannot pick up a bridal magazine expecting to find any advice on how to match her wedding dress to her partner’s, or how to find businesses welcoming to the LGBT community.

So while straight couples pore over an endless array of magazines promising them the perfect wedding, where do same-sex couples turn for advice? The revised and updated third edition of The Essential Guide to Gay and Lesbian Weddings, just publishing today, aims to be just the answer. Tess Ayers and Paul Brown first published their guide in 1994, and we have updated it to include new and up-to-date information, tips on everything from where to get married to how to tell the world, and more beautiful photos from real-life LGBT wedding ceremonies.

When Tess and Paul first wrote their guide in 1994, gay marriage was little more than a dream. It was 10 years later in 2004 that Massachusetts started granting marriage licenses to gay and lesbian couples. Since then, though, legal recognition of same-sex marriage has been steadily growing. By the end of 2011, six states had legalized same-sex marriage: Connecticut, Iowa, Massachusetts, New Hampshire, New York, and Vermont, as well as the District of Columbia. On February 13, 2012, Washington State signed off on a bill that grants marriage licenses to same-sex couples. And then three weeks later, on March 1, 2012, Governor Martin O’Malley signed the bill that added Maryland to the fast-growing list of states that have now legalized same-sex marriage. We hope that momentum will continue to propel legalization efforts across the nation, and in the meantime we’re excited to be offering this guide for all grooms and brides, whether or not their wedding will be legally recognized.

In celebration of the book’s release today, we would like to give away three free copies of the book! Just write a comment below to enter the giveaway.

The jewel-like black beans gleam in this crunchy, zesty dish, which is packed with disease-fighting anthocyanins, vitamin C, fiber, and lutein. Serve with corn tortillas and vegetable soup for an easy, refreshing meal. And don’t forget to pack up the leftovers for lunch the next day.

Makes 6 servings (about 1 cup each)

One 15 ounce can black beans, no salt added or thoroughly rinsed, drained (1 ¾ cups)
1 cup cooked quinoa (according to package directions)
1 cup frozen corn
1 small red bell pepper, chopped
1 cup chopped fresh mango
¼ cup chopped red onion
½ cup fresh cilantro, chopped (or 2 teaspoons dried)
1 small fresh jalapeño pepper, seeded, finely diced
1 medium lemon, juiced
1 tablespoons extra virgin olive oil
2 garlic cloves, minced
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon turmeric

1. Mix beans, quinoa, corn, pepper, mango, onion, cilantro and jalapeño together in a mixing bowl.
2. Whisk lemon juice, olive oil, garlic, cumin, chili powder and turmeric in a small bowl. Toss into the mixture and chill until serving time.

Note: If you’re in a rush, buy precooked quinoa that comes in handy one cup servings.

Variations: Substitute kidney or pinto beans for black beans; or cooked barley, bulgur, rice, or farro for cooked quinoa.

Nutrition Information per Serving:
Calories: 154
Fat: 3 g
Sat Fat: 1 g
Sodium: 93 mg
Carbohydrate: 27 g
Fiber: 7 g
Protein: 6 g
Star Nutrients: Vitamin A (29% DV), Vitamin C (61% DV), Folate (18% DV), Iron (11% DV)]]> http://theexperimentpublishing.com/2012/03/southwestern-black-bean-quinoa-and-mango-medley/feed/ 0 http://theexperimentpublishing.com/2012/02/friday-giveaway-win-a-copy-of-claire-ptaks-the-whoopie-pie-book/ http://theexperimentpublishing.com/2012/02/friday-giveaway-win-a-copy-of-claire-ptaks-the-whoopie-pie-book/#comments Fri, 24 Feb 2012 19:36:04 +0000 Jack Palmer http://theexperimentpublishing.com/?p=1897 We have three copies of Claire Ptak’s The Whoopie Pie Book to give away on our blog today to three lucky bakers. To enter all you have to do is comment on this post, telling us your favorite whoopie pie (or other baked treat) flavor! We will announce the three winners on the blog next Friday. Continue reading →]]>

Win a copy of The Whoopie Pie Book by Claire Ptak

We have three copies of Claire Ptak’s The Whoopie Pie Book to give away on our blog today to three lucky bakers. To enter all you have to do is comment on this post, telling us your favorite whoopie pie (or other baked treat) flavor! We will announce the three winners on the blog next Friday.

Claire Ptak’s book is the ultimate, beautifully photographed, guide to making seasonal, flavorful whoopie pies—“cake sandwiches” that are turning up everywhere and increasingly as popular as cupcakes!

“Today’s kids are being raised by parents who are more aware of food connections, sustainability, and the environmental impact of the food choices we make,” says Sharon Palmer, RD, author of the upcoming book The Plant-Powered Diet, editor of the Environmental Nutrition newsletter, and contributing editor for Today’s Dietitian. “In my generation, those things weren’t talked about so much. Today’s young people are much more in-tune with the environment, and they realize that vegetarianism is a much more eco-friendly way to eat. They also have more access to information, and on websites like YouTube there are videos showing how animals are treated, which are difficult to watch, making them even more concerned about the humane treatment of animals.” [Today's Dietitian]

CNN

Every week Recipe Monday features a brand-new recipe from one of our authors perfect for

The slow cooker isn’t usually associated with Chinese food, but I find it’s a great tool to develop a flavorful, well-blended sauce. And it means you can have a delicious meal waiting for you when you get home—no takeout necessary! This tofu dish is a vegan re-creation of a sweet and sour pork dish that I remember my mother making when I was a kid. The tofu gets firm and a little chewy, and the thick sauce is a little sweet and a little sour. Mum’s had loads of veggies in it too, which I recommend adding to the slow cooker at the very end so that they’ll stay crisp. For best time management, cut up your vegetables while the tofu is pressing and store in the fridge until the end of the cooking time. Serve over rice to soak up all the saucy goodness!

Serves 4 to 6

Tofu:
1/4 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cumin
1/4 teaspoon paprika

1 pound extra-firm tofu, drained and pressed, cut into 1/2-inch cubes

Sauce:
One 15-ounce can crushed tomatoes
1 cup mango and passionfruit juice, or other tropical juice blend
1/2 cup pineapple pieces in juice, undrained
3 tablespoons finely chopped mango, fresh or frozen and thawed
2 garlic cloves, minced
3 tablespoons brown rice syrup
2 tablespoons agave
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1 teaspoon tamarind paste, or an additional 1 to 2 teaspoons lime juice
1/2 teaspoon mustard powder
1/4 teaspoon cumin
1/4 teaspoon salt
Pinch chile flakes

2 tablespoons arrowroot, or cornstarch

1 tablespoon canola oil
2 medium carrots, cut into 2-inch-long pieces
2 stalks celery, cut into 2-inch-long pieces
4 ounces green beans, trimmed and halved

1. Combine cornstarch through the paprika in a large resealable plastic bag and mix until well combined.
2. Add the tofu cubes and toss to coat.
3. Heat a thin layer of the oil in the bottom of a large skillet over medium-high heat and fry the tofu about 2 to 3 minutes per side, until all sides are crisp and golden, roughly 10 minutes total.
4. Meanwhile, combine the tomatoes through the chile flakes in the slow cooker.
5. Transfer tofu to the slow cooker, stir into the sauce, cover, set heat to low, and cook for 6 hours, or until the sauce is thickened slightly and the tofu is tender.
6. Just before serving, dissolve the arrowroot in 2 to 3 tablespoons of water to make a slurry; stir into the sauce to thicken, then turn off the heat.
7. Heat the oil in a large skillet over medium-high heat. Add the carrots, celery, and green beans and sauté for 2 minutes so they become a little soft while retaining some crunch. Add to the slow cooker and stir to distribute through the sauce.
8. Taste and season with the salt, pepper, and hot sauce as required. Serve garnished with finely chopped spring onion, if desired.

Win a copy of Awkward by Sam Scholfield

We have three copies of Sam Scholfield‘s Awkward.: What to Do When Life Makes You Cringe – A Survival Guide to give away on our blog today. To enter all you have to do is comment on this post, telling us about your most awkward moment! We will announce the three best answers on the blog next Friday.

Sam Scholfield’s book is a humorous guide to dodging the social landmines that plague you at every turn: 24/7 social media, new work and living situations, tangled romances, big life decisions, and more!

You can listen to the podcast here or subscribe on iTunes here.