Abe’s Market $500 Vegan Treats Giveaway

vegan_sweepstakes2Oh, hello. Are you hungry? Hungry for vegan food? Well it may or may not be your lucky day because Abe’s Market is giving away a $500 Vegan Treats prize package consisting of a ton of vegan snacks, a copy of my book and a $300 gift certificate to their online store!

If you’re not familiar with Abe’s Market, it has been described as Whole Foods-meets-Amazon. It’s basically a one-stop shop for natural and organic products – and you can even filter to find just what you’re looking for – like vegan food! Oh and also, I work there. Hooray! Anyway, click here to read about the prizes and to enter the giveaway. Good luck!

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Vegan WrestleMania XXX Menu

menuFull disclosure: I’m not watching WrestleMania this year. Long-time Bake and Destroy readers probably get it – but for anyone who is new to the site, CM Punk is a dear friend of mine. For that reason, and also because I would rather watch my dog eat a used tampon than pay money to see the shitshow that is Randy Orton vs Batista, I am not watching. Am I stoked that Daniel Bryan could be in the main event? Uh, kinda. Daniel Bryan rules, don’t get me wrong… under different circumstances I would love to see him wrestle for the title in the biggest match of the night. I’m not going to get into wrestling politics here, this is a place for fun and food. Just know, as someone close to Punk, I don’t think he was treated fairly, and I support his decision to leave.

Now that that’s out of the way… let’s eat! OK so every year before WrestleMania I get a lot of requests for snack ideas and I usually ignore them because I’m lazy and kind of an asshole. But this year my friend, former editor of Wrestling’s Main Event and SugarSlam judge, Mike Edison asked me to call in to his show, Arts & Seizures this WrestleMania Sunday to talk snacks – so how could I say no?

First of all, I recommend checking out SugarSlam competitions throughout the years for inspiration that will last you for several year’s worth of ‘Manias. It’s a rabbit hole of weirdness and glory, but you won’t falling down it.

As for my vegan, WrestleMania-approved dishes, I point you to a few recipes I am personally responsible for putting on this Earth. Click the images to get to the recipes, dummy:



WhatsaPanzanella tofuHonkeyTonk


Of course, any dish instantly becomes a WrestleMania dish if you, oh, I don’t know… make it and then eat it while you watch WrestleMania. So click the recipe tab at the top of this site and start building your own ‘Mania menu!

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Caught in a Nosh: 125 Vegan Kosher Recipes

noshcover3I am beyond stoked to announce the upcoming release of my second cookbook, Caught in a Nosh: 125 Kosher Recipes – featuring a foreword written by the one and only Colt Cabana! Since the release of my first book, Bake and Destroy: Good Food for Bad Vegans I have been potshki-ing around the kitchen developing vegan versions of everything from babka to vorschmack – that’s right, vegan vorschmack. They said it couldn’t be done, but I mother f’n did it. This book is packed with my signature shiksa spin on traditional Jewish recipes that so easy any schmuck could make them!

If you’ve made it this far – congrats – you read more than most people these days! I will reward you by admitting that this was, indeed, an April Fool’s joke and by giving you a chance to win a copy of my actual cookbook. Also, I am working on a second book that is not a hilarious joke and I’m psyched to tell you all the details as soon as I can!

Love fake books? Check out last year’s post when I announced another fake book release! PS I created this book cover using The Artisan Jewish Deli at Home.

a Rafflecopter giveaway

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Blog Tour: Rawsome Vegan Baking – Almond Joys with Crunchy Coconut Center Enrobed in Raw Chocolate

Aaaand we’re back with another “I can’t believe it’s raw, vegan and gluten-free” recipe from Emily von Euw’s book Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars and Cupcakes. I received an advanced copy a few days ago, but the book officially drops on March 4th. (It’s available for pre-order now, though, so go get it!)

Yesterday I posted Em’s take on Oreos – dairy, gluten and other junk-free! Today we have another twist on a classic that I think you’ll enjoy.

For the chocolate:

  • 4 tablespoons (60 ml) melted cacao butter
  • ¼ cup (30 g) cacao powder
  • 2 tablespoon (40 g) preferred liquid sweetener

Mix all the ingredients together until smooth. Set aside.

Raw, Vegan, Gluten-Free Almond Joys


By BakeandDestroy Published: February 28, 2014

  • Yield: 6

From the author: These are a little bit addictive for coconut lovers. My mom does not have a very big sweet tooth but she devoured these in minutes, because she loved Almond Joy while growing up. I see that as a job well done on my part! The best compliment is when someone can’t stop eating your recipe, or asks for seconds.



  1. Put half of the coconut into your food processor and process until you get a chunky butter consistency; it may take several minutes. Add the rest of the ingredients, including the remaining coconut, and process until it all sticks together. If it’s too dry, add more coconut oil or agave nectar. Press this mixture into flattened balls and put in the fridge for an hour, until they set. Then dip in the chocolate and allow the chocolate to set.

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    Posted in BLOG, Candy, Cookies, Recipes, Vegan | 3 comments

    Blog Tour: Rawsome Vegan Baking – Raw Chocolate Cookies Sandwiching Vanilla Cashew Cream

    I was lucky enough to receive an advanced copy of Emily von Euw’s book Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars and Cupcakes earlier this week and my mouth has been watering ever since! As someone who needed a team of food stylists, photographers and illustrators (OK, or maybe one of each) to make my book look snazzy I’m mega impressed that Em shot all of her own photography – the photos are stunning!

    I’m sharing two recipes this week – this one today and another tomorrow – so if you’ve been curious about raw vegan desserts you’re in for not one, but two treats! Em’s book has lots of helpful tips for newbies to the raw lifestyle, and her recipes are very flexible for those who have food allergies.

    Raw, Vegan, Gluten-Free Oreos


    By BakeandDestroy Published: February 26, 2014

    • Yield: 10 cookies

    From the author: These are splendid. I love re-creating popular sweets because many people can identify with them and get excited about a healthy version of their favorite treats. I mean, really who doesn’t love Oreos? I just don’t love their long list of processed ingredients. So, here’s a simplified Oreo recipe, full of good-for you stuff, such as oats, cashews, dates and cacao. Relive childhood fun and dip a couple in a glass of vegan milk.



    1. TO MAKE THE COOKIES: Pulse the oats in your food processor until they become a coarse flour. Add the dates and cacao and process until it forms a semi-sticky dough. If it’s too dry, add more dates. Roll the dough as thinly as possible onto parchment paper, then cut cookie shapes with a cookie cutter until you use up all the dough. Optional: Dehydrate for a few hours, or until they harden—this will make them crunch like the original.
    2. TO MAKE THE FILLING: Blend the cashews, maple syrup, coconut oil and vanilla extract together smooth; you may have to add some water to make it creamy. Put the filling in the fridge for 3 to 4 hours, until thickened.
    3. ASSEMBLY: Spread the vanilla filling evenly onto half of your cookies, then press the remaining cookies on top of the frosted ones.

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      Posted in BLOG, Cookies, Recipes, Vegan | 11 comments

      The New Chicago Diner Cookbook Review & Recipe

      The author as a young pancake-eater.

      The author as a young pancake-eater.

      When I was a kid, my grandparents would take me to IHOP just about every weekend. My grandma and I would switch up what we ordered depending on our moods, but my grandpa always ordered the Rooty Tooty Fresh n’ Fruity. Only, he wouldn’t actually speak that humiliating string of words to the waitress. Rather, he would point to it on the menu, flatly stating, “I’ll have this.” Once in a while if he was being silly he’d pay me $1 to order it for him. I thought it was ridiculous, a grown man refusing to call a stack of pancakes by their rightful name just because it embarrassed him. That is, until I encountered the Buddha’s Karma Burger with Realignment Sauce at Chicago Diner.

      Just say it out loud and try not to hate yourself, I dare you. Yet, I couldn’t resist the allure of a sweet potato patty topped with a tropical sauce. I just couldn’t! I tried the point-and-grunt method my grandpa perfected, and eventually grew enough balls to at least squeak out, “Buddha burger, please.” Nevertheless, I will always love the Chicago Diner. It was the first vegetarian restaurant I ever ate at, and years later I actually got married there. Their first cookbook was pretty outdated, so I was stoked to get a review copy of their latest.

      The recipes are quite long, and can be time-consuming, but someone made the same complaint about my book to which I said, “Grow up you diaper baby!” So I won’t wallow in that. I was also a little disappointed to see that many of the dessert recipes call for vegan whipped cream, but there’s no recipe. Does Chicago Diner use store-bought whipped cream, or are they just keeping secrets from us? Because their whipped cream is really good and I want to make it! Nevertheless, the book has all the hits – the Radical Reuben, all their famous spins on veggie burgers and some Candle 79-level gourmet shit I have never actually seen on the Diner menu.

      So anyway, here’s the recipe for my favorite veggie burger, one that shall remain nameless, at least between me and the waitstaff at Chicago Diner.

      Realignment Sauce: 

      Makes 3 cups

      • 2 & 1/4 cups chopped fresh or frozen and thawed mango
      • 1/4 cup coconut milk
      • 1/4 cup chopped fresh or frozen and thawed pineapple
      • 2 & 1/2 Tbs chopped fresh cilantro
      • 2 & 1/2 tsp pineapple or orange juice
      • 1/2 tsp onion powder
      • 1/2 tsp fresh lime juice
      • 1/2 tsp ground cayenne pepper
      • 1/2 tsp ground cardamom

      In a blender or the bowl of a food processor fitted with the metal “s” blade, puree all of the ingredients until smooth, but not runny. It should have a mustard-like consistency. Set aside.

      Indian-Spiced Sweet Potato Burgers


      By BakeandDestroy Published: February 25, 2014

      • Yield: 6 (6 Servings)
      • Cook: 25 mins

      Top with Realignment Sauce (recipe above), sliced avocado and serve on a warm, whole wheat bun.



      1. Preheat the oven to 350 F and line a baking sheet with parchment paper.
      2. In a blender, or bowl of a food processor fitted with the "s" blade, combine all of the ingredients, processing until the mixture forms a paste-like consistency.
      3. Using clean hands, form the batter into 2/3-cup balls, flattening each one to form a patty. Place onto the prepared baking sheet.
      4. Bake 20-25 minutes, turning once after 10 minutes.
      5. Place a warm patty on each bun, topping as desired.

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        Posted in BLOG, Recipes, Savory Stuff, Vegan | 2 comments