The big day is FINALLY here! The e-cookbook The Casual Veggie is officially available for sale today!!! <— insert party emojis here
If you’re just stopping by, let me fill you in. I’ve been collaborating with a group of 45 other talented food bloggers to create a veggie-inspired e-book featuring 166 delicious recipes. I’m absolutely floored at the end result of this cookbook and feel incredibly honored to be part of such an fantastic project. It’s THAT great of a book!
Let’s get down to the specifics, shall we?
- The book caters to a wide range of diets and cooking styles, ranging from vegan, to gluten free, to paleo— with the primary goal of showing you new and exciting way to eat more vegetables!
- 29 different vegetables are featured (one chapter for each), each beginning with detailed information on how to store, prep, and cook each one, as well as nutritional information.
- The e-book is formatted for use on a electronic device, contains links to each contributor’s website for quick reference, AND allows you to jump to each recipe from the table of contents. Talk about SUPER user friendly!
- The recipes can be printed with or without the photos.
If you’re interested in purchasing this fabulous e-book, just click on this link to be directed to our sales page with all the details and instructions. The cost of the e-book is $18.
As part of our official Launch Party today, the contributors and I are hosting a Blog Hop, featuring autumn-themed drinks and appetizers. At the bottom of this post, I’ve included all the photos and links to the other contributor’s blogs so you can check out some of their fall-inspired sips and bites.
I guess we should talk about my appetizer now? Whew, too much to talk about today! But anyways, these spaghetti squash cakes. Ohhh you delicious-little-delicate-cakes, you. They’re light, crispy, comforting, and oh-so-simple to throw together. I promise! Just pop that spaghetti squash in the microwave for 10 minutes, scrape, mix in a few ingredients, and fry. It’s that simple.
Every time I buy a spaghetti squash now, I have a hard time making anything else. I’m so addicted to these cakes that I can’t even imagine making that squash any other way. I like to top my cakes with a little avocado cream— it adds the perfect tangy element to these super savory cakes. Feel free to use yogurt, sour cream, or any other topping your heart desires.
Check out all the other contributors in our link party:
pumpkin madelbrodt // a tasty mess
pumpkin apple wontons // cooking up clean
bacon wrapped brussels sprouts // family for health
pumpkin kale smoothies // fitful focus
guacamole deviled eggs // hola jalapeno
butternut squash and sauerkraut pizza with fizzy pumpkin punch // parsley and pumpkins
paleo pumpkin hummus // primal health with jean
simple spaghetti squash cakes // pumpkin & peanut butter
pesto stuffed mushrooms // real simple good
sweet potato casserole muffins // the weekly menu
veggie pita pizza bites // toaster oven love
lemongrass ginger barley tea // vermillion roots
roasted beetroot with crisp chickpeas // where is my spoon?
sparkling pear ginger cocktail // will cook for friends
This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a commission. This helps to put food on my table and on the blog!