Three Free Vegan Recipes from “The Vegiterranean Diet” Plus a Bonus Giveaway (for the Flock)

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Wishing you were somewhere on the Mediterranean right about now? We can’t send you there, but we can give you the gift of not one, not two, but three recipes to try from The Vegiterranean Diet by Julieanna Hever, MS, RD!
Flock members, sail on for your chance to win a copy of The Vegiterranean Diet all for yourself! And if you’re not yet a flock member, ’tis the season! Not only do you get access to exclusive content and giveaways (like this one),  but all donations made between now and the end of the year are being matched, thanks to our Barnyard Benefactors! You’ll also get the warm fuzzies, knowing that you’re keeping vegan indie media alive.
Now for the recipes..
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[print_this] White Bean & Rosemary Dip
(printed with permission by Da Capo Press — thank you!)
from The Vegiterranean Diet by Julieanna Hever, MS, RD
Makes 1½ cups

A light and rustic dip that easily accompanies any meal, serve this creamy concoction with whole-grain bread, crudites, or whole-wheat pitas or as a sandwich spread.

¾ to 1 cup vegetable stock

2 garlic cloves, minced (optional)

1 tablespoon minced fresh rosemary

2 (15-ounce) cans cannellini (or other white) beans, drained and rinsed

2 teaspoons freshly squeezed lemon juice with zest

Pinch of salt and pepper, or more to taste

1. In a medium saucepan, bring the vegetable stock, garlic, and rosemary to a boil over medium-high heat until soft, about 5 minutes. Once hot, add the beans and reduce heat. Simmer over low heat until beans soften, 4 to 6 minutes. Add the lemon juice and zest, salt, and pepper and stir to combine.
2. With an immersion blender or transferred into a standing blender, puree until smooth, 5 to 10 seconds.
3. Serve immediately or store in an airtight container in the refrigerator for up to 4 or 5 days.

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[print_this] Cheesy Smoky Butternut Squash Pasta     
(printed with permission by Da Capo Press — thank you!)
from The Vegiterranean Diet by Julieanna Hever, MS, RD
Makes 4 to 6 servings

Nothing feels more like comfort food than pasta smothered in a warm, creamy, cheesy sauce and tossed with some sweet, hearty, lightly cooked broccoli. This quickly became a favorite in our home and, thankfully, frozen butternut squash is available so this dish can be enjoyed throughout the seasons.

1½ cups chopped butternut squash, raw

1 (12-ounce) package dry pasta (e.g., rigatoni, penne, macaroni, and spirals)

1½ cups raw broccoli florets

¾ cup unsweetened almond, soy, or other plant milk

½ cup raw cashews, soaked and drained, or hempseeds

½ cup nutritional yeast

2 tablespoons freshly squeezed lemon juice with zest

1 tablespoon tamari

½ to ¾ teaspoon ground chipotle powder

1. Preheat the oven to 375°F.
2. On a baking pan, roast the squash until dark brown and bubbling, 20 minutes.
3. Fill a large pot ¾ full of cold water and bring to a boil over high heat. Once boiling, add pasta and return to a boil. Then, reduce heat and simmer over medium heat until pasta is soft, 20 to 30 minutes. Before draining, add fresh broccoli florets and allow to wilt, 2 to 4 minutes. Drain and return to pot.
4. Meanwhile, puree the squash, almond milk, cashews, nutritional yeast, lemon juice and zest, tamari, and chipotle powder in the blender until smooth, 10 to 20 seconds. Pour the squash sauce over the pasta and the broccoli, and stir to combine. Serve warm.

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[print_this] Chocolate Crispy Fruit Squares
(printed with permission by Da Capo Press — thank you!)
from The Vegiterranean Diet by Julieanna Hever, MS, RD
Makes 9 to 12 squares
A happy compromise between an energy bar and a decadent dessert, these crispy, chewy, sweet squares are delightful and can be enjoyed however you prefer. Kid friendly, dietitian-approved, these treats are perfect for on-the-go.
1 cup dates
1 cup raisins
½ cup chopped walnuts
2 tablespoons sesame seeds
¼ cup dairy-free dark chocolate chips (grain-sweetened, if possible)
1 cup puffed rice cereal

1. In a food processor, puree the dates and the raisins until smooth, 20 to 30 seconds. Add the walnuts and the sesame seeds, and process until combined, 10 to 20 seconds. Pulse in the chocolate chips and then the cereal. In between additions, use a spatula or a wooden spoon to break up the ball and to incorporate the other ingredients.
2. Transfer the mixture to a silicon or glass 8 x 8-inch square dish, and press firmly and evenly into the dish. Cover and refrigerate until hardened, at least 1 hour. Cut into bars and serve immediately or store in an airtight container in the refrigerator for up 4 to 5 days.

Note: Alternatively, the mixture can be rolled into spheres, and then refrigerated and served.
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Flock members, read on for a giveaway of The Vegiterranean Diet! (Everyone else, become a flock member today!) #PRIVATE# 
Hello flock friends,
Today’s giveaway is just what you need to bring the full vegan flavor of the Mediterranean to your friends and family. And yourself, of course : -)
To enter the giveaway of The Vegiterranean Diet, send me an email:  anne [at] ourhenhouse [dot] org by midnight EST on 1/2/15. Include your postal address and a batch of those Chocolate Crispy Fruit Squares.
(OK, not that last thing. Unless you really want to…)
Thank you for changing the world for animals!
Anne