With new vegan cookbooks and raw food prep manuals being released seemingly every week, it’s honestly hard for me to get really excited about a new one. Everyone once in a while, I’ll get seriously geeked on a new title that combines fantastically easy recipes and mouthwatering photography. And this new book – The Blender Girl – from Tess Masters is a certifiable hit. My favorite of 2014, in fact.
Not only are her recipes easy enough for a monkey to execute (yes, monkeys can be taught to operate a blender safely) – but the photos – OH LORD THE PHOTOS – bring the whole package home. She presents all the information – from the kitchen resources to the ingredients and preparation steps – in a simple, down-to-earth way that everyone can understand and implement. I love the simple, sexy layout and the perfect flow of the presentation. She’s packed it with 100 gluten free, vegan, and raw food recipes all made quickly in a blender. There are smoothies, juices, cocktails, appetizers, snacks, main meals, desserts and condiments. Seriously, if this book was scratch n’ sniff, there would be holes bored through the pages already.
To share my effusive love for The Blender Girl with you, I’ve included one of her top recipes from the new cookbook below. It’s a recipe for Creamy Crunchy Spuds – and this perfect potato dish can be enjoyed year-round (not just at Thanksgiving!) The uber smooth mouth feel and classic savory flavor will have you doing the happy dance like Pharrell in the kitchen!
To purchase your copy of The Blender Girl cookbook, click here to order it now:
Oh – and to celebrate the launch of her beautiful book, Tess is giving away NEW Vitamix blenders. Click here to enter for your chance to win big like a blending baller:
I’ll expect a love note from your tastebuds soon.
RECIPE EXCERPT FROM THE BLENDER GIRL COOKBOOK
Photo credit: Anson Smart
Creamy and Crunchy Spuds
serves 8; the dressing makes 1 ¾ cups (410g)
2 3/4 pounds (1.2kg) potatoes, peeled and cut into 1-inch (2.5cm) cubes
1 tablespoon natural salt, plus more to taste
1 bunch green onions (white and green parts), finely chopped
1/2 cup (75g) diced red onion
1 cup (140g) diced red bell pepper
1 cup (132g) diced celery (about 4 large ribs)
1 cup (150g) julienned broccoli stalks or commercial broccoli slaw, or 1 cup (145g) peeled, seeded, and diced cucumber
1 bunch flat-leaf parsley, finely chopped
Freshly ground black pepper
1 1/3 cups (310g) your preferred brand of mayonnaise
2 1/2 tablespoons Dijon mustard, plus more to taste
2 1/2 tablespoons stone-ground mustard, plus more to taste
1 teaspoon apple cider vinegar, plus more to taste
1/4 teaspoon natural salt, plus more to taste
To cook the potatoes, place them in a large pot and add cold water to cover. Add the salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 8 minutes, just until fork-tender. (You don’t want to overcook your potatoes, or you will end up with a mash rather than a chunky salad.) Drain the potatoes, rinse them with cold water, and drain them again thoroughly. Allow them to cool completely.
To make the dressing, put the mayonnaise, mustards, vinegar, and salt into your blender.
Blend on high for about 1 minute, until smooth and creamy. Tweak flavors to taste (you may like more mustard, vinegar, or salt).
To assemble the salad, transfer the cooled potatoes to a large bowl. Add the green onions, red onion, red bell pepper, celery, broccoli, and parsley. Pour on the dressing and fold in gently, keeping the potatoes as intact as possible. Season with salt and pepper to taste. Serve chilled or at room temperature. The salad will keep in the fridge for up to 5 days.