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Dreena Burton
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My recipe for BACONUT featured on +Vegan Mainstream today!
 
Our final recipe of the week from +Dreena Burton and Plant-Powered Families is exactly the type of recipe that gets my inner vegan chef excited! Not because it's like bacon...but because it's so INNOVATIVE! Dreena has been leading the way to all kinds of new ideas in vegan food for years, and the recipes in her new book show that she is still right on that game. Without further chatter...her recipe for Baconut!

Baconut
Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness!
 
Makes 2 cups
1 tablespoon coconut sugar
3/4 teaspoon smoked paprika
1/2 scant teaspoon sea salt
1/4 teaspoon garlic powder
Freshly ground black pepper to taste
2 1/2 tablespoons tamari or coconut aminos
1/2 tablespoon balsamivinegar
1/2 teaspoon liquid smoke (see note)
2 cups large flaked, unsweetened coconut
 
Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix through until the sugar is dissolved. Add the coconut and stir through until all the marinade is absorbed and the coconut is fully coated.
 
Spread on the prepared baking sheet. Bake for 30–32 minutes, tossing once about halfway through baking and checking for doneness at about 27–28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, and with a bitter flavor) in just a few minutes. So, don’t overbake! Remove, and let cool. They will continue to dry and crisp once out of the oven. Once completely cool, you can transfer to an airtight container and refrigerate; it will keep for weeks, maybe longer!
 
Liquid Smoke Note: While this is not an ingredient you may use often, it has a unique and essential flavor. It is worthwhile adding to your pantry (and it stores well in the fridge). You can find it in many grocery stores and also specialty/health food stores. It is not a chemical product; rather, it’s made from condensing vapors from the smoke of smoldering wood chips.
 
Serving Suggestions: Try sprinkled on soups, in BLTs, on top of baked potatoes, on veggie burgers/cheeseburgers, folded into breakfast scrambles, and as a pizza topping!

from Plant-Powered Kitchen by Dreena Burton; photo and recipe courtesy of Dreena and +BenBellaBooks
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This second recipe from +Dreena Burton 's Plant-Powered Kitchen  is an example of the many great mid-week dinner ideas that are in the book - simple, fast, delicious and healthy to boot!

To accompany this recipe, I want to ask a question: Dreena, are there special dietary considerations that parents of vegan kids and teens need to be aware of (and can you talk about the information your book provides about this)?

Saucy BBQ Chickpeas and Green Beans

This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)?
 
Serves 4
 
1 ½ cups green beans, cut into bite-size pieces
¼ cup natural ketchup
2 tablespoons tahini
1 teaspoon Dijon mustard
2 medium cloves garlic, grated
3 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon tamari or coconut aminos
2 teaspoons vegan Worcestershire sauce
½ teaspoon chipotle hot sauce (optional; see note)
1/3 cup water
¼ cup minced shallot or onion
2 ½ cups chickpeas (see note)
 
First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let  cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
 
Preheat oven to 400°F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots.
 
Transfer the mixture to a baking dish (I use an 8” x 11” dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
 
Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
 
Hot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit.
 
Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can  use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It’s a flexible recipe.
 
Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little  chopped avocado on top is especially delicious!

Recipe and photo from *Plant-Powered Kitchen, courtesy of Dreena Burton and +BenBella Books 
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Dreena Burton

▶ Main Meals  - 
 
 
This second recipe from +Dreena Burton 's Plant-Powered Kitchen  is an example of the many great mid-week dinner ideas that are in the book - simple, fast, delicious and healthy to boot!

To accompany this recipe, I want to ask a question: Dreena, are there special dietary considerations that parents of vegan kids and teens need to be aware of (and can you talk about the information your book provides about this)?

Saucy BBQ Chickpeas and Green Beans

This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)?
 
Serves 4
 
1 ½ cups green beans, cut into bite-size pieces
¼ cup natural ketchup
2 tablespoons tahini
1 teaspoon Dijon mustard
2 medium cloves garlic, grated
3 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon tamari or coconut aminos
2 teaspoons vegan Worcestershire sauce
½ teaspoon chipotle hot sauce (optional; see note)
1/3 cup water
¼ cup minced shallot or onion
2 ½ cups chickpeas (see note)
 
First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let  cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
 
Preheat oven to 400°F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots.
 
Transfer the mixture to a baking dish (I use an 8” x 11” dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
 
Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
 
Hot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit.
 
Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can  use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It’s a flexible recipe.
 
Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little  chopped avocado on top is especially delicious!

Recipe and photo from *Plant-Powered Kitchen, courtesy of Dreena Burton and +BenBella Books 
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Join our talk about #vegan  parenting on +Vegan Mainstream
#plantbased   #vegkids   #weegans   #parenting  
 
Parenting is challenging under any circumstances, and when you're vegan, and trying to raise your kids vegan in a non-vegan world, there may be even more challenges. This week we have vegan mom and cookbook author +Dreena Burton with us to talk about vegan parenting and Plant-Powered Families. First I'd like to throw a question out to our readers: how many of you are trying to raise young ones vegan, and what are some of the challenges you face?

And I also have a question for Dreena: in the book you address challenges that many vegan parents face, and suggest solutions too. Can you share one of the more prevalent challenges with us – and the solution too?
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White bean hummus from Plant-Powered Families
+Dreena Burton is back with a new book and it's full of family-friendly recipes like this one. Photo by +Nicole Axworthy
http://reciperenovator.com/recipeindex/white-bean-guacamole/
Pin it for later: https://www.pinterest.com/pin/48624870953834975/
#vegan #cookbook #glutenfreerecipes  
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I'll be chatting with +Vegan Mainstream next week about Plant-Powered Families... Join us!
 
Exciting news! Coming up next week on the Cookbook Club we are going to be featuring +Dreena Burton 's brand new cookbook Plant Powered Families - we'll be sharing recipes, Dreena will be answering questions, and we will be giving away a copy of the cookbook! Stay tuned for details on Monday...
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Dreena Burton

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My recipe for Baconut from my new #plantpoweredfamilies cookbook is featured on +Vegan Mainstream today!
#vegan #recipe #bacon #plantbased #wholefoods
 
Our final recipe of the week from +Dreena Burton and Plant-Powered Families is exactly the type of recipe that gets my inner vegan chef excited! Not because it's like bacon...but because it's so INNOVATIVE! Dreena has been leading the way to all kinds of new ideas in vegan food for years, and the recipes in her new book show that she is still right on that game. Without further chatter...her recipe for Baconut!

Baconut
Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness!
 
Makes 2 cups
1 tablespoon coconut sugar
3/4 teaspoon smoked paprika
1/2 scant teaspoon sea salt
1/4 teaspoon garlic powder
Freshly ground black pepper to taste
2 1/2 tablespoons tamari or coconut aminos
1/2 tablespoon balsamivinegar
1/2 teaspoon liquid smoke (see note)
2 cups large flaked, unsweetened coconut
 
Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix through until the sugar is dissolved. Add the coconut and stir through until all the marinade is absorbed and the coconut is fully coated.
 
Spread on the prepared baking sheet. Bake for 30–32 minutes, tossing once about halfway through baking and checking for doneness at about 27–28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, and with a bitter flavor) in just a few minutes. So, don’t overbake! Remove, and let cool. They will continue to dry and crisp once out of the oven. Once completely cool, you can transfer to an airtight container and refrigerate; it will keep for weeks, maybe longer!
 
Liquid Smoke Note: While this is not an ingredient you may use often, it has a unique and essential flavor. It is worthwhile adding to your pantry (and it stores well in the fridge). You can find it in many grocery stores and also specialty/health food stores. It is not a chemical product; rather, it’s made from condensing vapors from the smoke of smoldering wood chips.
 
Serving Suggestions: Try sprinkled on soups, in BLTs, on top of baked potatoes, on veggie burgers/cheeseburgers, folded into breakfast scrambles, and as a pizza topping!

from Plant-Powered Kitchen by Dreena Burton; photo and recipe courtesy of Dreena and +BenBellaBooks
View original post
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Dreena Burton's profile photo
Add a comment...
 
 
This second recipe from +Dreena Burton 's Plant-Powered Kitchen  is an example of the many great mid-week dinner ideas that are in the book - simple, fast, delicious and healthy to boot!

To accompany this recipe, I want to ask a question: Dreena, are there special dietary considerations that parents of vegan kids and teens need to be aware of (and can you talk about the information your book provides about this)?

Saucy BBQ Chickpeas and Green Beans

This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)?
 
Serves 4
 
1 ½ cups green beans, cut into bite-size pieces
¼ cup natural ketchup
2 tablespoons tahini
1 teaspoon Dijon mustard
2 medium cloves garlic, grated
3 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon tamari or coconut aminos
2 teaspoons vegan Worcestershire sauce
½ teaspoon chipotle hot sauce (optional; see note)
1/3 cup water
¼ cup minced shallot or onion
2 ½ cups chickpeas (see note)
 
First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let  cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
 
Preheat oven to 400°F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots.
 
Transfer the mixture to a baking dish (I use an 8” x 11” dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
 
Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
 
Hot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit.
 
Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can  use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It’s a flexible recipe.
 
Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little  chopped avocado on top is especially delicious!

Recipe and photo from *Plant-Powered Kitchen, courtesy of Dreena Burton and +BenBella Books 
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+Vegan Mainstream is sharing my recipe for Saucy BBQ Chickpeas with Green Beans today! #plantpoweredfamilies #cookbook #vegan #recipe #plantbased
 
This second recipe from +Dreena Burton 's Plant-Powered Kitchen  is an example of the many great mid-week dinner ideas that are in the book - simple, fast, delicious and healthy to boot!

To accompany this recipe, I want to ask a question: Dreena, are there special dietary considerations that parents of vegan kids and teens need to be aware of (and can you talk about the information your book provides about this)?

Saucy BBQ Chickpeas and Green Beans

This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)?
 
Serves 4
 
1 ½ cups green beans, cut into bite-size pieces
¼ cup natural ketchup
2 tablespoons tahini
1 teaspoon Dijon mustard
2 medium cloves garlic, grated
3 tablespoons coconut vinegar or apple cider vinegar
1 tablespoon tamari or coconut aminos
2 teaspoons vegan Worcestershire sauce
½ teaspoon chipotle hot sauce (optional; see note)
1/3 cup water
¼ cup minced shallot or onion
2 ½ cups chickpeas (see note)
 
First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let  cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
 
Preheat oven to 400°F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots.
 
Transfer the mixture to a baking dish (I use an 8” x 11” dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
 
Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
 
Hot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit.
 
Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can  use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It’s a flexible recipe.
 
Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little  chopped avocado on top is especially delicious!

Recipe and photo from *Plant-Powered Kitchen, courtesy of Dreena Burton and +BenBella Books 
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Enter to win a copy of #plantpoweredfamilies via +Vegan Mainstream!
 
+Dreena Burton​ and BenBella Books have graciously offered us a copy of Plant-Powered Families to give away to a lucky recipient during our feature week thus week! If you would love a copy of this book, tell us why here and I'll enter your name in the draw - we'll announce the winner on this page next Monday...good luck! (Oh and BTW don't think you need to have little ones to enter this or get a copy of this book - it's FULL of fabulous, healthy recipes that people of all ages will love!)
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My friend +Stephanie Weaver features WHITE BEAN GUACAMOLE from my new #plantpoweredfamilies cookbook. Grab the recipe! #vegan #glutenfree #wholefoods #plantbased
 
White bean hummus from Plant-Powered Families
+Dreena Burton is back with a new book and it's full of family-friendly recipes like this one. Photo by +Nicole Axworthy
http://reciperenovator.com/recipeindex/white-bean-guacamole/
Pin it for later: https://www.pinterest.com/pin/48624870953834975/
#vegan #cookbook #glutenfreerecipes  
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Chance to win a copy of my NEW book, Plant-Powered Families via +Nicole Axworthy  #vegan   #cookbook   #wholefoods   #plantbased   #plantpoweredkitchen  
 
I'm so happy that +Dreena Burton's new #cookbook  is here! Check out my fave recipes and enter to WIN a copy of your own!
Today's post comes with a short public service announcement: Plant-Powered Families is here! It feels like eons ago when I photographed the recipes for this book. I have to say this is one of my favourite—and also the largest—photo projects I've taken on, and I'm so excited to share the lowdown ...
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Cookbook author, blogger, and my kids' mom!
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Bringing a whole lot of delicious plant power to your kitchen!
Introduction
Dreena is the author of 5 vegan cookbooks and full-time mom to 3 plant-powered kiddos! Vegan for 20 years, Dreena is passionate about creating nutritious recipes, using whole foods to create delicious recipes. Dreena is one of the pioneering vegan cookbook authors, with a loyal following and reputation for reliable, wholesome recipes. 

Dreena has appeared on television and radio, and is a recipe contributor for well-known sites including KrisCarr.com, Forks Over Knives, Engine 2 Diet, and PCRM.  She has written for Yoga Journal, Today’s Parent, VegNews, alive magazine, and has been featured in other publications including First magazine. Join Dreena’s community at www.plantpoweredkitchen.com and on facebook, twitter, and pinterest.
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