The long wait is over, and my first cookzine swell is now available! Each zine is handmade in quarter-size (4.25″ x 5.5″), which means it’s cute and it won’t take up too much room on your counter. The covers are printed in gold (fancy!) on recycled paper and sent to you in an envelope which is also made from recycled paper.* The pear/avocado cover was drawn by me and printed with the help of my awesome friend Dan in his very own attic.
What you really want to know is what’s inside though, right? swell has 15 vegan recipes for savory and sweet delights, plus a mini-primer on preparing tofu and tempeh. While I definitely have a couple “naughtier” recipes included, the zine has a primarily healthy, whole foods focus, and there are several soy-free and gluten- and/or wheat-free options, too! Want to know specifically what’s included? Here’s the table of contents:
-a little♥word about the recipes-
Chipotle Black Bean Tahini Dip
Mandarin-Sesame Green Beans
Coconut Red Bean Quinoa -and-
Coconut Quinoa with Greens and Almonds
Spicy Tahini Stew
-a little♥word about tofu and tempeh-
Maple-Mustard-Chili Tofu (or Tempeh)
Sarah’s Savory Baked Tofu
Sweet Potato Black Bean Burgers with Millet and Leeks
Sweet Potato-Cranberry Scones
Great Aunt Betty’s Oatmeal Bundt Cake
Lemon Zucchini Bread
Let’s face it, though… words don’t mean as much as pictures do when it comes to food! For your eye-feasting glory, here are photographs of some most of the dishes you can make once you’ve got this baby in your hands:
The Soy Trio:
(There are more photos, old and new, here.)
The cost is $3USD in the US of A, $4USD in Canada, and $5USD elsewhere (all prices include shipping).
If you’d like a copy, please e-mail me at mplsnightheron AT gmail DOT com with your (snail mail) address. I will give you Paypal contact information in return, and we’ll get the ball rolling on getting swell into your happy little hands ASAP. Hooray!
In the spirit of giving, here’s a recipe from the zine to tantalize your tastebuds… One of my testers, John P, has been a particularly big fan of it, and this particular recipe is soy-free, gluten-free, and nut-free, too. (And easy!)
Coconut Red Bean Quinoa (makes 4 servings)
This is a quick, tasty, protein-packed dish with warming ginger and creamy coconut milk. Serve it with a side of steamed greens or a fresh salad, or use it as a hearty base and add onions and garlic and veggies to it for a one-pot meal. This is the simplest version – if you like it spicy, add a minced hot pepper or some crushed red chili pepper in with the ginger, or dress it up with whatever other spices suit your mood (I like coriander myself).
1 1/2 tbsp oil
1 tbsp ginger, minced
1 c quinoa, rinsed
2 c vegetable stock (or water)
1 15-oz. can red kidney beans, rinsed and drained
3/4 cup coconut milk (lite is fine)
salt to taste
3 tbsp cilantro, chopped
Heat the oil in a pot and sauté the ginger until fragrant. Add the quinoa and stir to coat, cooking for another minute or two. Add the vegetable stock and bring to a boil, then reduce the heat and simmer, covered, until most of the water is absorbed (about 10-15 minutes). Add the beans and coconut milk and heat gently. Salt to taste and stir in chopped cilantro.
*Larger orders will be sent in different (larger) envelopes.
**Depending on the success of this zine launch-thing, I may not be blogging regular food/recipe posts for a little while. From here on out though, I hope the blog will be better than ever!