Earth Balance Giveaway!

It's time for a giveaway! And I guess this is what you'd call a sponsored post. I don't typically do those. Sure, I get free stuff to review sometimes. But those are review posts, and I'm free to express my opinion — like or dislike — about a product.

But there's not much I don't like about Earth Balance. It's the vegan answer to margarine, and as a lady who used to eat dairy margarine by the stick (yes, my Granny let me do that when my parents weren't around), I truly appreciate having a delicious, non-hydrogenated, and widely available vegan alternative. So when Earth Balance contacted me about hosting a giveaway during Mofo, I happily obliged.  

At the end of this post, just leave a comment (and an email address) about how you love to use Earth Balance spreads and I'll randomly select a few winners next Tuesday for some Earth Balance free product coupons.

But first I'm including one of my recipes from Cookin' Crunk: Eatin' Vegan in the Dirty South that I like to use a very specific Earth Balance product in. The Earth Balance Organic Coconut Spread is awesome in both savory and sweet applications. My omni boyfriend Paul just eats it plain by the spoonful. I wouldn't recommend that, but it's great on toast with nooch, used in stir-fries, melted over mashed potatoes. Or you can try it in my Granny's recipe for Old-Fashioned Coconut Pie from my cookbook.

Old-Fashioned Coconut Pie

Yields one 9-inch pie (6 to 8 slices)

1 cup sugar

1/4 cup whole wheat pastry flour

1/2 teaspoon sea salt

3 tablespoons Ener-G Egg Replacer powder + 1/3 cup soymilk

6 tablespoons Earth Balance Organic Coconut Spread, softened

1/2 cup soymilk

1 1/2 cup shredded, sweetened coconut (divided into 1 cup and 1/2 cup)

1 single pie crust, uncooked

Preheat the oven to 325 degrees.

Stir together the sugar, flour, and sea salt in a large mixing bowl. Set aside.

Whisk together the egg replacer and 1/3 cup of the soymilk in another large mixing bowl or in the bowl of a stand mixer. Add the margarine and beat until margarine is creamy. Add the 1/2 cup of soymilk and beat until everything is incorporated. Pour the flour mixture into the mixing bowl and beat until just combined.

Use a spoon to fold in 1 cup of the shredded coconut. Transfer the filling into the uncooked pie crust. Top with the remaining 1/2 cup of shredded coconut. Bake for 1 hour.