Hey guys! A few weeks ago I started getting questions here & there about how folks could give signed copies of my book out as holiday gifts. I was all, “oh, I’m sorry, I don’t actually sell my own books” but then I started getting a TON of those questions so I figured I’d try to find a way to make this work for you all.So here’s what I came up with:
- Order the book online & have it shipped to me at the address below. Then, PayPal me $4 for return shipping & include anything I need to know about the inscription in the notes there. It’s up to you if I ship it back to you or directly to the recipient, but I can’t offer gift wrapping so it will go out in plain brown paper.
- Buy the book at your favorite shop & have it shipped to me at the address below. Include $4 for return shipping & any info I need to customize the inscription & send it wherever you’d like it to go.
- Buy the book however you damn well please, then send me a self-addressed stamped envelope and a sticky label on which you’d like to me sign the book. I’ll sign it, drop it back in the envelope you provided and send it back to you to stick in the book.
Please note that for any of these options, it’s going to take about a week for the book or label to make its way to where it’s going, so don’t delay! You may also notice that I do not make a profit from any of these methods – that is because I’m a wonderful person.
If you’re outside of the US: I can’t really anticipate shipping charges either way, so please use for the sticky label option. Also, shipping a book back and forth will take forever.
Here’s the address, it’s my husband’s office so don’t send him weird crap, he will not appreciate it. Also, do not send things for CM Punk to me because (on his request) we throw that stuff away:
And if you need to PayPal me for return shipping the address is email@example.com
Other Holiday Junk
Here’s some other stuff that would make a great gift for Bake and Destroy fans!
- Bake and Destroy t-shirts and housewares from my shop
- My kitchen measurements print by Betty Turbo
- Bake and Destroy bowls & stuff by Circa Ceramics
- Cute hair things by Lucky Cupcake Hairclips
Do Something Nice
And finally, my 4th annual birthday fundraiser for Grind for Life is in session – and this year I’ve decided to award one random donor with a copy of my book signed by me and CM Punk. Check out my fundraising page for the details!
So, a few months ago the folks from Earth Balance approached me about doing a blog takeover in February as part of their Book Club series. In a nutshell, I take over the blog for a week, thus kicking the world of butter vegan spread squarely in the pants. Today they let me know that due to “some exciting new changes to the blog” that they will no longer be featuring me in February. But shoot, I already did the work for the takeover, so why not post it somewhere?
Therefore, I am taking over my own blog. Please enjoy this exciting guest post from one of our favorite food bloggers here at Bake and Destroy, Natalie Slater of Bake and Destroy!
Chicagoan Natalie Slater is the creator and writer of popular food blog Bake and Destroy which features original recipes with a healthy dose of pop culture. She has written for Baking and Pastry International, and her recipes have appeared in Bust Magazine, Time Out Chicago and several online publications. Natalie’s first cookbook, “Bake and Destroy: Good Food for Bad Vegans” is available now wherever books are sold.
- Twitter: @bakeanddestroy
- Facebook: facebook.com/BakeandDestroyFans
- Pinterest: @bakeanddestroy
- Instagram: @bakeanddestroy
Q & A
Tell your story. How did you become vegan?
I was up late one night just after I graduated high school in 1998 and I somehow ended up on PETA’s website reading about factory farms and watching terrible videos of animals being abused before being slaughtered. It just broke my heart and I decided right then to never eat another animal. The more I read and learned about the meat and dairy industries the less I wanted to contribute to the suffering of animals. Over the years I’ve also witnessed first-hand the transformative benefits of a plant-based diet. I’ve had friends with diabetes, cancer, all kinds of health issues who have literally healed themselves by eating more plants and less of everything else.
How did Bake & Destroy come about?
I started my site with the intention of keeping my friends and family posted on how my life was going with my newborn son. I spent nap time playing around with recipes I remembered from my days as a professional baker – so I’d post an update about the baby along with a recipe. Pretty soon I started getting comments from other punky moms, vegan bakers, and just food fans in general and I realized my “mom blog” wasn’t just a family affair anymore.
What food do you always, always have in your fridge or pantry?
Nutritional yeast is a staple in our house. We throw it into sauces, soups, sprinkle it on pasta, and make it into “cheese” sauces all the time. It’s such an easy, tasty addition to just about any dish that I buy it in bulk.
Apples with peanut butter – is there anything simpler?
What’s your favorite way to use a particular Earth Balance product?
My family is totally obsessed with all the Culinary Spreads. I use the Coconut Spread to make vegan caramel sauce, the Garlic & Herb Spread instantly transforms a loaf of bread into savory garlic bread and there is nothing better than slathering the Sweet Cinnamon Spread onto a hot stack of pancakes.
Veganism seems to be “hip” now. Do you agree? What’s that like from your perspective?
I grew up in the Chicago hardcore scene, and in the 90s a lot of the shows I attended took place in Krishna temples, so I have friends who have been vegan for more than 20 years. I’d agree than veganism is hip these days – a lot of celebrities have made it a household word – but I see that as a good thing. The more “normal” a plant-based diet becomes to people, the more likely they are to give it a try and see that it’s actually pretty tasty way to live.
If you had a restaurant, what dish would always be on the menu?
Jackfruit a zillion ways! I love how versatile jackfruit is, and that I can get it dirt cheap at the Asian market by my house. I’m surprised more vegetarian restaurants don’t serve it – but I’m always excited when I see it on the menu. (Read more about my love of jackfruit here.)
Arm yourself with snappy comebacks. Thanks to the Internet, it’s pretty easy to find vegan recipes and to understand the basics of a vegan diet – but the one thing you might not be prepared for is all the unsolicited opinions on nutrition you’re going to get from people who mean well. It’s like as soon as you go vegan every aunt and uncle you have becomes an expert on protein and calcium. Do your research and store all that info about nutrient-dense foods in your brain because it’s really helpful to have quick answers to questions like, “How do you get your protein?” My go-to is “elephants get enough protein from plants, I’m pretty sure I’ll be OK.” (Also check out my Plant Strong Crash Course here.)
Recipe and Whatever
Then they were going to share a couple of my recipes, which you can find by buying my book and/or checking out my recent blog tour! My publisher would also like me to tell you that the recipes in my book are all original, and have not been previously published on my blog. I feel like you knew that already, but he doesn’t know you like I do.
Last year, with the help of a generous dollar-for-dollar match by CM Punk you guys helped me to raise nearly $6,000 for my favorite non-profit Grind for Life. I know we can do it again this year!
Grind for Life provides financial assistance to families suffering from the effects of cancer. They helped two of my friends during tough times and I want to make sure they can keep on helping until we find a cure for cancer!
Make my 34th birthday the best yet – donate if you can, and if you can’t afford to give, please spread the word! Click here to see my fundraising page!
For my very first Vegan Potluck I thought I’d use the featured ingredient – beets – the laziest way possible… by sharing a recipe from my book!
In my dreams, I have a cooking show called Snackdown in which I prepare a meal for a famous pro-wrestler of the 1980’s and we just hang out and talk about how cool they are. In this episode, I make over the classic Italian bread salad to the southern tastes of Hillbilly Jim. It’s chock-full of black-eyed peas, fresh veggies like beets and cucumbers, and set off with a tangy mustard dressing. Check out the party tips for important notes on this recipe.
- 1 cup frozen corn
- 1 tablespoon margarine
- 2 cups soy milk
- 2 teaspoons apple cider vinegar
- 2 cups cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- ⅓ cup canola oil
- ¼ cup dijon mustard
- ¼ cup agave nectar
- ¼ cup vegan mayo (your fave or the one in my book)
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 1 (14 oz) can black-eyed peas, drained and rinsed
- ½ red onion, thinly sliced
- 1 yellow bell pepper, seeded and cut into 1” cubes
- 2 tomatoes, cut into 1” cubes
- 1 cucumber, unpeeled, seeded and cut into ½” pieces
- 6 oz baby spinach
- 1 can sliced beets, cut into 1” pieces
- salt and pepper to taste
Preheat your oven to 350° F, and spray a 9 x13” baking pan with cooking spray. In a skillet over medium heat, melt the margarine, then add the corn and cook 5-7 minutes until brown flecks start to appear on the cooked kernels. Remove from heat and cool completely.
In a medium bowl, stir the vinegar into the soymilk and set aside to curdle for a minute or two while you get the other ingredients together. In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt. Add the soymilk mixture and oil to the dry ingredients and stir until just mixed. Stir in the cooled corn kernels and pour the batter into the prepared pan.
Bake 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
Once cooled, cut the cornbread into 1” cubes – they should be pretty dense and relatively dry. If the cornbread seems too soft, throw the cubes into a 400° oven for about 10 minutes to dry them out.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, mix the black-eyed peas, onion, pepper, tomatoes, cucumber and spinach together. Add the cornbread cubes and toss with the dressing. Season liberally with salt and pepper. Allow the salad to sit in the refrigerator for at least 30 minutes before serving, then re-toss the ingredients. Add the beets just before serving.
-This cornbread recipe is specifically made to hold up in this salad – if you eat it on its own you’ll likely find it on the dense side.
-Throw the beets in last unless you like your salad bright pink.
Virtual Vegan Potluck
Be sure to check out the other posts in this series by clicking the images below! Or go back to the very beginning here!
Teno and I appeared this morning on You & Me This Morning to show Chicago how to make vegan BurgerTime Whoopie Pies from my book. Please witnessed how much it bothers Teno that the strawberries aren’t perfect – he is his father’s son!
Oh, and PS… WE MET SVENGOOLIE ON HALLOWEEN!!!