Fall Cookbook Update!

As mentioned in previous posts, The Market Vegan digital cookbook released last May comes with 4 seasonal updates each with 3 additional recipes!  The summer update was sent to subscribers in July and included Eggplant & Italian Bread Lasagna, Vegan Panzanella with Rum Herb Dressing, and a 4th of July favorite, Vegan Potato Salad.  For fall, I’ve added a late summer recipe that works well as the days get cooler, Pesto Pasta with Corn and Homemade Salsa, plus a Mexican Casserole with Polenta (I’m all about one dish meals now that school’s back in session), and of course a vegan version of fall favorite, Pumpkin Pie!

There will be another edition this winter along with a recipe or two for the holidays sent just to subscribers, and the final update will be released in Spring 2013.  To celebrate this new version, I’ve dropped the price of the cookbook to $9.99 (purchase using the widget at the top of the sidebar).  Only 5 copies will be sold at this price – just enough to pay for my bus ticket to the New York Sheep and Wool Festival in October!

If you enjoy my blog and podcast, please consider a purchase.  Proceeds allow me not only to keep writing and recording, but also defray costs of trips like NY Sheep & Wool that will be included in a future podcast and blog post!