"Simple Pleasures" Book Review and Give-Away

I was lucky this last week to receive an advanced  copy of Cornelia Guest's " Simple Pleasures.
Cornelia Guest breaks new ground in vegan cooking with " Simple Pleasures".  This is a wonderful book, not only for vegans, but for those who have vegan friends, or just want healthy seasonal recipes at hand. This book is not just about great vegan recipes, it's also a beautiful book with lot's of ideas and photo's about entertaining.

One of the many beautiful photos in Cornelia Guest's Book " Simple Pleasures"
Cornelia's entertaining style could best be described as "Understated Elegance". You couldn't really call it casual since she uses things like, polo trophies, and antique dishes in her table scapes. But it's not "Over the top", or stuffy.

Author Bio
Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining, is an activist, philanthropist, and businesswoman. In 2009, she founded Cornelia Guest Events and Cornelia Guest Cookies, catering charity and entertainment events with healthy, delicious vegan food. She is launching her own line of animal-friendly handbags, wallets, and dog accessories made with a vegan alternative to leather. She lives in New York.

For more information please visit http://www.corneliaguest.com, and follow the author on Facebook and Twitter  Here are two wonderful recipes from Cornelia Guest's Book

Zucchini Blossoms Stuffed with Amaranth 
By Cornelia Guest,

Serves 4
Total time: 45 minutes
Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.
3 cups amaranth
1 medium onion
3 tablespoons olive oil, divided
2 zucchini
1 small eggplant (you want to end up with 1-1/2 cups after its is cooked)
1 garlic clove
4 large blossoms per serving
1 tablespoon finely chopped parsley
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.

Grilled Corn and Avocado Salad 
By Cornelia Guest,

Serves 6
Total time: 25 minutes
There is nothing like sweet summer corn. This pairing is smooth and crunchy, colorful, and totally delicious.
4 ears of corn, shucked
1 avocado, sliced
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra virgin olive oil
½ teaspoon coarse sea salt
1. Heat a grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes
2. Let cool slightly. Carefully cut kernels from cobs.
3. Gently toss corn kernels with avocado, cilantro, lime juice, olive oil, and salt. Serve right away.

I love this photo from Cornelia's book, it's so English Country (my favorite style).

I'm giving on of my readers the opportunity to win a hardback copy of this book (the release date is June 12th).

All you have to do is leave a comment telling me you would like to win this book and I will draw on the 15th.

Please make sure that your name is in the comment (if it's not part of your avatar) so that I have a way of contacting you if you're the winner.

Good Luck