Yay us for cooking through our first VegCookbook, Appetite for Reduction. Here’s what y’all had to say about it:
Blog posts
- Gotta Eat by Yoga G33k
- Something New to Try: a Veg Cookbook Club by Veggie Goes Vegan
Photos
All by Lean Lundquist on Instagram
- Miso Udon Noodles with Beans and Greens
- Classic Black Bean & Veggie Chili with Corn & Scallion Muffins
- Thai Roasted Root Vegetable Curry
- Pineapple Collards & Butternut Coconut Rice
Comments
Thanks Andrea of Learned On, Brigitte, Celeste, Courtney of Yoga G33k, Debra of Breathelighter, Elisa of Veggie Goes Vegan, Gabriela of Source Consulting Group, Ian, Jana of My Life as a Runner, and Leah for all of your comments on this month’s posts:
- Classic Black Bean and Veggie Chili for the Super Bowl
- February VegCookbook: The Vegan Table by Colleen Patrick-Goudreau
- Eggplant Provencal + Black-Eyed Pea and Tempeh Beanballs
- Gathering Ideas for Our February VegCookbook
- Quinoa, White Bean and Kale Stew + Tortilla Soup
- 2 Yummy Pasta Dishes from Appetite for Reduction
- Haven’t Gotten Appetite for Reduction Yet? Try These Sample Recipes
- 4 Favorite Appetite for Reduction Recipes
I’m looking forward to cooking through The Vegan Table with all of you in February!
Full disclosure: The links to Appetite for Reduction and The Vegan Table are linked to my Amazon Associates account. If you make a purchase, after clicking on the link, I get a small percentage of the sale.
Yes, I am months behind but I’m still acquiring cookbooks! This morning I made “Red Lentil & Root Veggie Dal” from p. 219. I halved the recipe (I’m a solo vegan), and used green lentils instead of red and daikon and rutabaga as my root veggies. I also served it over plain brown rice instead of the recommended basmati. When all was said and done though it turned out *sensational.* It’s a bit heavy for the season but the flavors are so spicy and seductive, and my whole home smelled beautiful for hours. Even halving the recipe I still ended up with about four servings, and I will definitely make this again!
Hi Hollie,
It sounds delicious! Can you freeze dal? Would it still be tasty defrosted? I’m just thinking that if you like the recipe, you could make the whole batch, and freeze it in portion-sized containers that you could defrost in your fridge over night, or while you’re at work during the day.