Wednesday, November 28, 2012

Vegan Pot Pie with Portobella, Green Garbanzo and Shallots





























As the weather gets colder, my craving for something warm, savory and a little carby gets more intense. So when I woke up to an especially chilly morning the other day, the words pot pie were instantly etched into my mind. I never really considered making my own pot pie before, because the crust somehow seemed like a lot of work, and Amy's prepared frozen pot pies are always an easy, quick and good alternative. However, because I had some vegan phyllo pastry I bought to make this recent Thanksgiving dish, I decided to make a pot pie filling and use the phyllo in place of a handmade crust.  

This pot pie filling is packed with hearty portobella mushroom caps, shallots and white wine, as well as some frozen green garbanzo beans which I decided to throw in towards the end for color and texture. I also used Gardein beef skewers here, which I don't typically buy, but they did give the pot pie filling some bulk and variety, and the texture worked well with the other ingredients.

I used the filling to spoon into two single-serving vessels, which I then draped with some oiled phyllo sheets and baked. It smelled amazing while in the oven, and produced a savory and comforting dish—perfect for dinner on a chilly day. I repeated these steps for the leftover fillings over the following days, which produced the same fresh-baked result as the first time with ease and minimal prep.

INGREDIENTS
1 TB Earth Balance
1 1/2 cups shallots, sliced
6-8 cloves garlic, sliced
2 large portobello mushroom caps, thinly sliced
one package Gardein BBQ skewers (optional)
1/2 cup frozen green garbanzo beans
1 carrot, sliced
1 tsp dried thyme
1/8 cup white wine
1 cup room-temperature vegetable broth
1 TB vegan Worcestershire sauce
2 TB soy sauce
1 TB arrowroot powder, dissolved into 4 TB cold water
vegan phyllo dough, defrosted
extra olive oil, for brushing the phyllo

METHOD
Melt the vegan butter in a large sauce pan over medium heat. Add in the shallots and saute until the rings start to separate, about 3 minutes. Add in the garlic and saute for 2 minutes more. Add in the sliced portobellos, then stir and cover. Reduce the heat to medium-low and allow to simmer for about 5 minutes. Break up the Gardein BBQ skewers and add into the pan, along with the green garbanzos, sliced carrot and dried thyme. Cover again and allow to simmer for about 4 minutes.

Remove the lid, then turn the heat up to high. Once the mixture starts to bubble, add in the wine and reduce the heat back to medium. Next, add in the broth, vegan Worcestershire and soy sauce. Taste the mixture and adjust any seasonings. Add in the arrowroot/water mixture, stir until thickened, then remove the pan from the heat.

Preheat your oven to 400 degrees. Place the some of the mixture into ramekins or any other small oven-safe vessels. Cut the phyllo dough to fit the top of the vessel. Place two sheets on the top and brush with oil. Repeat until 8-10 sheets have been placed on the top. Then place the filled vessels onto a baking sheet and bake for 20-25 minutes, or until the tops are golden brown and bubbly.

Place the leftover filling into the refrigerator. To make additional fresh pot pies with the filling in the following days, just repeat the process described in the paragraph above.



























Sunday, November 25, 2012

Leftover Pumpkin Pie Ravioli Spheres
























After all of the prep and cooking involved for the recently passed Thanksgiving dinner, I had zero desire to get back into the kitchen this weekend to cook something else. So instead of creating something new, I repurposed something I already had: leftover pumpkin pie. Using a simple reverse spherification cooking technique, I used sodium alginate and calcium lactate to transform shapeless leftover pumpkin pie filling into a sturdy, yolk-like ravioli. I've used this technique before to create a deconstructed taro root bubble tea dessert, and especially enjoyed morphing something so traditional and classic into something creative and new.

Many molecular cooking techniques require perfect measurements in weight, but I find reverse spherification to be a little more forgiving than other methods out there. Pumpkin pie filling offers the perfect viscosity to start with, so it makes the few other required steps very easy and almost foolproof. To make the original pumpkin pie filling, I used two cans of pureed pumpkin, a package of Tofutti cream cheese, a few splashes of soy nog mixed with two tablespoons of cornstarch, raw agave to taste—and cloves, cinnamon, nutmeg and allspice—all pureed in a blender for a minute or two, then baked for about 45 minutes in a vegan pie crust.  


INGREDIENTS
for the gelling solution
3 cups cold water
1 tsp sodium alginate

for the ravioli spheres
6 ounces of leftover pumpkin pie filling
1 tsp calcium lactate (yes, it's vegan)

to assemble
a few dollops of non-dairy whipped cream (I used SoyaToo)
an inch or two of the pie rind, crushed into a powder with your fingers







































METHOD
Pour three cups of cold water into a large measuring glass cup. Add in the sodium alginate and, using an immersion blender at its highest speed, blend for a full two minutes. Set aside for about 30 minutes to allow the air bubbles to settle.


Combine the pumpkin filling with the calcium lactate and stir well by hand. Set aside.

Find a drinking glass with a circular base, no more than 2-3 inches in diameter. Pour a very small amount of the sodium alginate mixture into the bottom of the glass. Then spoon about two tablespoons into the glass. It has to be dropped carefully and in one shot to achieve a perfect spherical shape. Now, tip the glass to a 45-degree angle, then very slowly pour more solution over the top until it's covered, then slowly raise it back up to a 90-degree level (sort of like pouring a beer carefully into a glass). Now swirl the sphere around in a circular motion for about 30 seconds to create the spherical shape. Set it down and leave it undisturbed for about two minutes.


By now, the sphere should be very sturdy. Rinse it off under cold water or place it into a bowl of cold water while you make the rest of the spheres. To serve, squirt or spoon a generous amount of vegan whipped cream into the bottom of a serving spoon, then place the ravioli sphere on top. Dust with a little of the pie crust crumbs on top, then serve.




































Sunday, November 18, 2012

Sage Stuffing and Shiitake-Shallot Gravy









I really, really love stuffing and gravy. So much so that I'd be perfectly content with making and consuming only these two dishes on Thanksgiving. Adding a generous dusting of dried rubbed sage during the cooking times here creates an amazing aroma once it hits the heat, and yields a rich and earthy flavor in each savory bite. I drench every inch of the stuffing I can with vegan butter and broth to produce a decadent and doughy stuffing, which pairs perfectly with this mushroom-packed and wine-kissed gravy.

Year after year for Thanksgiving, I make these two dishes without really paying attention to measurements. So when I decided to put them on the blog this year, it was a bit of a challenge to replicate them, simply because I had to stop and record each step with a timer and/or measuring device while I was making it, instead of just eyeballing, guessing and going by instinct—so the ingredients and method below are more of a guide than a recipe set in stone.

INGREDIENTS
for the gravy
1 TB Earth Balance
3/4 cup minced shallots
1 TB garlic, minced
a few dashes of salt and black pepper
2 tsp dried rubbed sage, divided
1 1/2 cups bella or crimini mushrooms, roughly minced
1 cup shiitake mushrooms, sliced
1 TB olive oil
1/4 cup white wine
2 cups Imagine brand No-Chicken broth

1 TB arrowroot powder, blended with 3 TB cold water
1 TB nutritional yeast (optional)

for the stuffing
2 loaves of cheap, white sandwich bread, sliced and diced, and spread out on cookie sheets to dry out overnight.
2 TB olive oil

2 large onions, chopped
3-4 tsp dried rubbed sage
1-2 cups Earth Balance, melted
3-4 cups 
Imagine brand No-Chicken broth
salt and pepper

METHOD
for the gravy
Heat the Earth Balance over medium heat in a medium-sized saucepan. Add in the shallots and saute for a minute or two. Add in the garlic and saute for a minute more. Add in the salt and pepper, then 1 tsp of the dried sage. Stir well to combine.

Add in the mushrooms and stir to coat. Saute for 2 minutes, then add in the tablespoon of olive oil and remaining 1 tsp of the dried sage. Allow to saute for 5-6 minutes, then increase the heat to high. Once it starts to sizzle, add in the white wine to deglaze the pan and allow to simmer for an additional minute or two.

Now, add in the broth, bring to a simmer, then lower the heat to low and allow to simmer for about 20 minutes, stirring occasionally. Add in the arrowroot/cold water mixture, and stir until slightly thickened. Remove from the heat and add in the nooch, if desired.


Transfer immediately to a small crockpot and set to warm. Serve directly from the crockpot during dinner.

for the stuffing

A note about the stuffing: I drizzle the stuffing with as much vegan butter as I can. In fact, I make sure that every single piece is coated with it, then drizzled and replenished with rich broth at a few intervals throughout the cooking time. If this isn't your thing, just cut back on the ratios and you'll still have a fabulous-tasting stuffing! If you don't have enough oven space or want to simplify your cooking to-do list on Thanksgiving day, you can also just throw the stuffing into a crockpot for 4-6 hours. Just use a shallow, wide crockpot instead of the thin, high kind, so the stuffing doesn't get squashed during cooking time. 

to bake the stuffing in the oven
Preheat your oven to 350. Heat the olive oil in a large saute pan over medium heat. Add in the chopped onion and saute for 4-5 minutes. Sprinkle with 1 tsp of the dried sage and stir to combine. Remove from the heat and set aside.

Place the cubed bread into an extra-large tray (I use something like this). Sprinkle the onion evenly over the top. Now drizzle about half of the melted Earth Balance over the top. Using your hands, stir the bread cubes around to coat, then add more as needed.

Next, drizzle two cups of the broth over the top. Distribute again with your hands, then cover with aluminum foil and bake for 20-30 minutes. Remove it from the oven and stir again. Add 1 to 1 1/2 more cups of broth, stir and place back into the oven, uncovered, for 20-30 minutes more, stirring halfway through baking time. Remove from the oven, stir well, then place the foil back over the top until ready to serve.


to bake the stuffing in a crockpot
You can also make this in a large oval crockpot. Saute the onions as instructed above, then add the bread to the crockpot, two cups at a time, drizzling with vegan butter and broth so all of the pieces are well-coated. Repeat until the crockpot is filled. Cook on low for 4-6 hours, replenishing with splashes of broth here and there as needed. 



For more holiday recipes like the ones above and below, take a peek at my holiday tag ... and Happy Thanksgiving!



Wednesday, November 14, 2012

How to Chiffonade Collard Greens


Although collard greens taste lovely raw, preparing them using the chiffonade technique and then gently sauteing them is another good way to enjoy the greens in a stirfry, salad or just by themselves. This is more of a method than a recipe, and the ingredients listed below are simply a suggestion, as the focus of this preparation is all about transforming the collard greens from large, flat leaves into soft, spaghetti-like tendrils.

INGREDIENTS
collard greens leaves
dark toasted sesame oil
soy sauce or tamari
sriracha or red chili pepper flakes
sesame seeds


METHOD
Slice away the tough veins from the center of the collard greens leaves. (I use these veins for making stock later.) Stack 8-10 halves of leaves on top of each other and roll tightly.

Using a very sharp knife, chop the roll into thin slices to produce spiral-like ribbons. 

Then wash the sliced collard greens very well under cold water and pat dry. Place the collard greens into a saute pan with a few dashes of sesame oil, soy sauce and sriracha or chili pepper flakes and saute over medium heat for only one to two minutes, stirring continuously. Remove from the heat and sprinkle with sesame seeds. Serve immediately.

Sunday, November 11, 2012

Shallot and Shiitake Seitan Wellington
























Thanksgiving is my favorite holiday. I love coming up with the menu and cooking every dish from start to finish. I don't even mind doing the dishes after everything is over. I have learned to make every side dish completely and unobtrusively vegan over the past several years, except for the turkey of course, but I love the challenge every year of coming up with a faux-meaty alternative for guests to enjoy in addition to or instead of turkey.

Last year, I made this roulade, which was fantastic, but I wanted to make something a little more decadent this year, and got the idea to do a Wellington after watching it being prepped on The Food Network. I then googled "Beef Wellington" to get more of an idea of what was involved, learned how to prepare a duxelles, and was off and running with assembling a vegan version in my head.

This seitan is steamed then baked, which gives it a wonderfully unique texture and is perfectly complimented by tangy and succulent shiitake and shallots within and around it. My favorite part is the buttery and flaky pastry outside, which tastes fabulous with the other components.


This recipe, although involved, could be done in two parts: the seitan can be steamed and then refrigerated beforehand (just leave it in the tinfoil after it has been steamed and place it into a sealed ziploc bag) and the duxelles can be sauteed and then stored away in a separate container as well. This leaves the step of only having to brush the phyllo and bake it right before Thanksgiving dinner which is nice, especially when you have a zillion other items to prep and bake that day. This recipe makes about four servings and can easily be doubled if needed.

INGREDIENTS
for the seitan

1/4 cup shallots, minced
4 shiitake caps, minced
1/4 cup cannellini beans, mashed
1 TB A1 sauce (I used cracked peppercorn flavor)
few dashes of liquid smoke
1 TB red wine
1 TB chickpea flour
1 TB fresh thyme, minced
1 TB toasted sesame oil
1 TB soy sauce
1 cup of vital wheat gluten
3/4 cup broth (I used Imagine brand No-Chicken broth)

for the duxelles
2 TB Earth Balance
2 cups shiitake caps, finely diced
3/4 cups shallots, finely diced
4-5 cloves garlic, minced
1 TB fresh thyme, minced
1/3 cup white wine

to assemble
6-8 sheets vegan phyllo dough (I used Fillo Factory brand), thawed overnight in the refrigerator
olive oil or melted Earth Balance, for brushing

METHOD
for the seitan
Heat a teaspoon of olive oil in a small pan over medium heat. Add in the shallots and saute for about 2 minutes. Transfer to a glass bowl to cool. Return the pan to the stove and add in another teaspoon of oil. Add in the shiitake and saute for about 2 minutes, then transfer to the same bowl with the shallots. Turn off the heat and place the pan to the side.

Add in the next 8 ingredients and stir well. Add in about half of the vital wheat gluten, stir until well combined, then add in the rest and stir again. Add in the broth and stir again. The mixture should pull away cleanly from the sides as you stir it. Add a little more broth if needed.

Place the seitan onto a large piece of tin foil. Form the seitan into a cylinder shape, then press down so its curved on the top, but flat on the bottom. Bring up the sides of the foil, then twist the ends to seal it completely.

Place a steamer basket into a large pan with a tight-fitting lid. Place enough water so it covers the bottom of the pan, but is not touching the bottom of the steamer. Place the wrapped seitan inside, cover and steam over medium heat for about 40 minutes. (You may need to top off the water if the level gets low during steaming time.)

for the duxelles
Melt 2 tablespoons of Earth Balance over medium heat. Add in the shallots and saute for about 3 minutes. Add in the shiitake, stir and saute for 3 minutes more. Add in the garlic and thyme and stir. Let it saute until almost all of the liquid has evaporated, then add in the wine. Let the wine slightly reduce for a few minutes, then remove from the heat to cool.


to assemble the Wellingtons
Preheat your oven to 400. Lay one phyllo sheet directly onto the counter. Brush with a little oil or vegan butter, then lay another sheet on top of that. Repeat until you have 6-8 sheets laid out. Place the duxelle in the middle of the pastry in a thin but even layer, then place the seitan on top of that, curved side down. Bring the edges of the pastry up and fold them over each other, then fold the sides in, like you are wrapping a gift. Now flip the entire thing over so the seam is on the bottom.

Place a little oil on a baking sheet and place the Wellington on top of that. Brush the top with a little oil and bake for about 15 minutes. Remove from the oven and rotate it 180 degrees. Brush the top of the pastry again with a little oil (I just brushed it with the oil that has collected at the bottom of the baking sheet), and bake for an additional 15 minutes or until the top is golden brown.

Allow it to rest for 10 minutes before slicing and serving.








































Tuesday, November 6, 2012

Protein-Happy Quinoa Wraps from Vegan Sandwiches Save the Day!


































This is the Protein-Happy Quinoa Wrap, an amazing recipe among 101 other sandwich recipes from Vegan Sandwiches Save the Day! by Celine Steen and Tamasin Noyes. I whipped up a batch of the filling and tapenade for a workday lunch, which I prepared the night before, and found it to be very easy to make. It also called for ingredients that I already had on hand in my pantry and fridge, which was nice. It's packed with fluffy quinoa, hearty cannellini beans and other goodies, which is then tossed in a vibrant and well-balanced dressing. All of the flavors, textures and components in this wrap are well thought out and taste amazing. Needless to say, it made a great lunch, and I will be making this again and again for its great flavor, ease and convenience and also because it's incredibly healthy and filling. Below is the recipe and method for making the Protein-Happy Wrap, which Celine and Tami have kindly agreed to share here ... bon appetit

Hungry for more? Enter my giveaway for the chance to win your own copy directly from the publisher! 

Already own a copy? Leave a review on amazon.com

Protein-Happy Quinoa Wraps from Vegan Sandwiches Save the Day! (Fair Winds Press, 2012)
For tapenade
1/2 cup (28 g) minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
1/4 cup (25 g) minced kalamata olives
2 tablespoons (15 g) chopped capers
2 tablespoons (30 ml) olive oil
1/4 teaspoon red pepper flakes

For filling
½ cups (355 ml) vegetable broth
1/2 cup (84 g) dry quinoa
1/4 cup (30 g) packed golden raisins (optional)
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) fresh lemon juice
1½ tablespoons (25 ml) olive oil
1/4 teaspoon red pepper flakes, to taste
½ tablespoons (15 g) minced red onion
1 clove garlic, minced
Fine sea salt, to taste
Cracked black pepper, to taste
2 tablespoons (15 g) roasted salted pepitas

3/4 cup (197 g) cooked cannellini beans
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (2 g) minced fresh basil


For wraps
Four 10-inch (25-cm) flour tortillas
1 red bell pepper, cored and cut into strips
1 small cucumber, cut into strips

To make the tapenade: 

Combine all the ingredients in a food processor. Pulse a few times, but leave it chunky. Chill for at least 2 hours to let the flavors develop.

To make the quinoa:
Bring the broth to a boil in a medium size pot. Add the quinoa and cook for 8 minutes. Add the raisins and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the telltale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely.

In the meantime, prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, onion, garlic, salt, pepper, pepitas, and beans in a large bowl. Add the quinoa mixture, parsley, and basil to the dressing and stir until well coated.

To assemble the wraps: In the middle of each wrap, spread 3 tablespoons (25 g) tapenade. Top with a generous 1/2 cup (120 g) quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.

Yield: 4 wraps, generous 3/4 cup (100 g) tapenade






Sunday, November 4, 2012

Vegan Sandwiches Save the Day! Review, Interview and Giveaway! [Closed]

When searching for new cookbooks, I definitely have a “type.” What I’m looking for has to contain ideas that are innovative and intriguing, the photography needs to be stunning and I have to believe in the author’s sincerity and passion through their writing and execution. As I opened Vegan Sandwiches Save the Day! by Celine Steen and Tamasin Noyes for the first time, I knew that this cookbook would not only satisfy all of this criteria, but would also fill a void I currently had in my cookbook collection—a compilation of recipes devoted exclusively to the creation and assembly of an underrepresented yet noble food item ... the sandwich!

If you are unsure as to why you would need a cookbook exclusively committed to the art of sandwich making, take a step back. Name five vegan sandwiches that are your “go to” sandwiches. (Daiya grilled cheese and PB&J don’t count!) Stumped? VSSTD contains more than 100 sandwich and sandwich-ish recipes, with unique and intriguing names and flavor combinations, like peanut butter banana bacon sandwiches, pan bagnat and portobello po' boys.

Currently on a gluten free diet? No problem. All VSSTD recipes that are or that can easily be made gluten free are clearly marked. Want to make your own bread? There are five stellar bread recipes included within. Short on time? Recipes that take 30 minutes or less are marked as well. Need to get your sandwich from point A to point B with no fuss? Sandwiches that are good for traveling are all conveniently indicated throughout the book. Celine and Tami have clearly thought of everything.

In addition to being supreme sandwich aficionados, Tami and Celine are probably two of the nicest vegan authors out there! I was excited to have the chance to virtually sit down with both of them and ask a few behind-the-scene questions I had about VSSTD as part of their current blog tour:

How did you decide to come together to write a cookbook specifically about vegan sandwiches and what were some of your favorite aspects of putting the book together? 
Tami: Celine and I had been friends online for several years. We met through our blogs around 2007, if memory serves right, and were chatting back and forth via occasional emails and blog comments. I was antsy to start working on another book and thinking through favorite meals when I had the sandwich idea. I just floated it to Celine and was thrilled when she was as enthusiastic as I was! When we partnered up on VSSTD, Celine and I worked together seamlessly, to the point it was almost freaky. We’re both always open and eager to hearing each other's ideas.
Our strengths and weaknesses also complement each other quite well. For example, I have a knack for creating sandwiches based on seitan, tofu, and tempeh, where Celine is more at ease with vegetable-based fillings and baked goods. I think the fact we worked together so easily comes across in the book.
Celine: For me, the most interesting and exciting thing about writing that cookbook beside developing the actual recipes was to build the list of potential recipes, making sure we'd have enough variation to please everyone, and also coming up with new concepts that haven't already been done in other cookbooks.
How was having a co-author different from working solo?
Tami: Working with a partner is the absolute best. You’ve got a built-in sounding board, second brain, support system, and reality check. If any ideas fall short, two of us work on the improvements, which usually spurs other ideas, creating other recipes. It’s like rolling down a hill and so much fun!
Some of my favorite recipes in this book are your Peanut Butter Banana Bacon Sandwiches and the Retro KFC-Style Sandwiches. How did you come up with amazing concoctions like these and what are some of your other favorite recipe in the book?
Tami: I did the Retro KFC, which is a mock-chicken sandwich, with breading similar to KFCs. More than 30 years ago, we were eating at a KFC and I had their chicken sandwich. It was the last meat that I ever ate. When I took a bite, I had the realization that I was eating the flesh of another animal. I hated the idea that an animal had to die for me to survive and quit eating the sandwich (and all meat) then and there. Because of that, this vegan version of the sandwich holds a special place in my heart. I also really like the sandwiches that Celine and I worked on together, such as the Protein Happy Quinoa Wrap, which is a Mediterranean-inspired wrap, filled with seasoned quinoa, beans and fresh herbs. Oh, and being a romantic, the Jimwich, which is my husband’s signature sandwich, and his contribution to the book has to make the list.
Celine: And I did the PBBB Sandwich. It's really just a veganized version of the famous Elvis sandwich. When I first heard about this crazy flavor combo, I just had to try it, but I dreaded that the results would be the vilest thing ever. As it turns out, it couldn't have been further from the truth: this one is definitely a favorite from the book, so all hail Elvis!
Other favorites of mine include the From Russia With Love Sandwich (it's a tempeh sandwich with beets, minced dill pickles and vegan sour cream, among other things), the Protein Happy Quinoa Wrap you've already heard about above, and the Deviled (Not) Egg Sandwich, packed with chickpeas, minced red bell pepper and other goodies.
This cookbook has some of the most gorgeous and unique food photos I've ever seen. Can you describe your methodology behind shooting them?
Celine: *Blush* Thank you for saying! I think the most important step for me is to start by building an approximate mental image of what I want the finished picture to look like, and select props accordingly by picking things that don't clash, and that will work well with the sandwich's shape, colors, etc. It can take quite a lot of sorting and tweaking before I get it right, so that's probably what takes me the longest to prepare.
After that, it's just a matter of actually shooting the stuff, while hoping my cats don't jump on the table and make a mess of everything.
Can you explain how vegan sandwiches can actually save the day?
Tami: You want the deeper answer, or the shallow one? In reality, eating vegan saves the day by being less harmful to animals, the planet, and your health. Big wins all around. On a lighter note, sandwiches always hit the spot! They’re quick, easy, and you get to eat with your hands! It’s hard to not to smile when you’ve got a sandwich in front of you. That saves the day for us.
  
















Thanks Tami and Celine! Now, on to the giveaway!

Update: the giveaway winner is Cadry - congrats and thanks to all who entered!


One lucky reader who comments on this post will receive a new copy of Vegan Sandwiches Save the Day! directly from the publisher. (Shipping is limited to US and Canada only.) To enter the giveaway, you may enter separate comments for any or all of the following to be entered into the drawing, and I will use random.org to choose the winner.
  • Simply leave a comment below, including your favorite sandwich recipe;
     
  • tweet about this giveaway, using this optional text and shortlink: Enter to win a copy of Vegan Sandwiches Save the Day! http://bit.ly/SkZIOj;
     
  • pin the cover of Tami and Celine's book to Pinterest, indicating that it's a giveaway;
     
  • post a link to this giveaway on Facebook.

All comment(s) should include some way to contact you in the case you are a giveaway winner. The giveaway will close at midnight on November 16 and the winner will be announced at 9 a.m. ET on November 17. Good luck!