Today I have the pleasure of introducing you to Danielle Dewar of the food blog, Baking Backwards, and recent self-published cookbook authoress! Congratulations, Danielle! She and I go waaaay back to many Virtual Vegan Potlucks and I’m happy to be able to spread the news of her beautiful cookbook – but also to be able to share one of her gluten-free, simple and healthy recipes along with the chance for one person to win a free download of Everyday (Super)food: Affordable Superfood Recipes for Every Day of the Week.
A couple of things that I immediately liked about Danielle’s e-book:
- It has a lot of style – from the format to the font to the colors – it’s visually interesting and engaging. Just what a good cookbook should be!
- The photos are fun, messy, eye-catching, and real.
- The recipes are whole-food based, nutrient-dense, and use sugars of which I’m not afraid.
- It has a heavy emphasis on two of my favorite meals: breakfast and dessert!
What impresses me most is that Danielle put this together herself – creating and developing the recipes, taking the photos, designing and formatting the e-book. Talk about a huge labor of love! And her hard work pays off. It’s just a really fun, really creative piece of work packed with tantalizing recipes. Unfortunately, due to serious time constraints related to recipe-testing for Somer and developing and photographing the food for my own cookbook, I was not able to give Everyday (Super)food the attention it deserves. I look forward to spending some serious time with Danielle’s e-book once I have those obligations behind me. If you don’t want to wait to “pick up” a copy, visit Danielle’s site to purchase at only $4.99! The Elvis French Toast recipe alone is worth the purchase price! But now for a little something savory…Print
- 3 large rutabagas
- 2 pinches sea salt
- 2 tsp. – 1 Tbsp. extra-virgin olive oil
- 2 tsp. cinnamon
- 1 Tbsp. onion powder
- 2 tsp. chile powder + extra for garnish
- Preheat oven to 425-degrees F.
- Wash, peel and slice the rutabagas into wedges. In a mixing bowl, toss the rutabaga wedges with the spices and only half of the salt to coat the slices evenly. Drizzle with the olive oil and toss together in the mixing bowl.
- Spread out the wedges evenly on a large parchment-lined baking sheet and bake until golden and crispy, about 25-30 minutes.
- Remove from the oven and sprinkle with the remaining salt and a bit of extra chile powder, if desired.
- Serve immediately with ketchup and Vegenaise (or other non-dairy mayo).
- Serving Size: 4
- Calories: 241
- Sugar: 33
- Sodium: 212
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 50
- Protein: 7
- Cholesterol: 0
Sounds incredible, right?
In case you don’t know, Danielle is also the creator of Our Vegitable – a food sharing site where bloggers are encouraged to submit their photos and recipes in various courses. For the last Virtual Vegan Potluck, Danielle featured the recipes of all of the winners. I encourage you to submit your recipes or get in touch with Danielle to learn more.
Thank you, Danielle, for letting me share your photos and recipe here with my readers. The giveaway is open to everyone and ends at midnight U.S. Central time on August 11.