Monthly Archives: February 2012

Eggless Egg Salad: Last Recipe from The Vegan Table

Eggless Egg Salad

Eggless Egg Salad p. 153

I just had to squeeze in one more from The Vegan Table before we move on to The Inspired Vegan tomorrow: Eggless Egg Salad! Sooooo good. It has carrots, peppers, scallions, and celery in it too, so it’s pretty and crunchy.

It basically took me all month to make this ’cause I’ve been searching for Vegenaise.  I’m not a big fan of Nayonaise, but a friend of mine made something with Vegenaise awhile back, and I loved it.  I searched for Vegenaise in the mayo section of all kinds of stores, but couldn’t find it anywhere. Finally, I emailed the company and a friend, and found out that it’s kept in the fridge in the produce or dairy section?!

Sigh.

Can you believe I ended up buying it at Safeway?

Anyway, it was worth the wait ’cause the eggless egg salad was delish.

I  bought some gumbo filé yesterday to make Gumbo Zav.  The Inspired Vegan, here we come!

Full disclosure: The cookbook links are attached to my Amazon Associates account. If you click on the link, and buy something, I get a small portion of the sale

Warm Spinach Salad, Tofu Spinach Lasagna, Penne Pasta with Fresh Veggies + Whole Wheat Chocolate Chip Cookies

Hello VegCooks!

What did you cook from The Vegan Table last week? I made:

Warm Spinach Salad

Warm Spinach Salad (p.86)

Tofu Spinach Lasagna (p. 193)

Tofu Spinach Lasagna (p. 193)

Penne Pasta with Fresh Veggies (p.101)

Penne Pasta with Fresh Veggies (p.101)

I liked the warm spinach salad and the lasagna a lot, and will probably make them again.

I was also having some serious dessert cravings, so I made a “healthier” chocolate cookie, the Whole Wheat Chocolate Chip Cookies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. They were delish and could be eaten for breakfast, if one was so inclined . . .

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

I’m looking forward to cooking through The Inspired Vegan with you in March!

Full disclosure: The cookbook links are attached to my Amazon Associates account. If you click on the link, and buy something, I get a small portion of the sale.  Also, I received a review copy of Vegan Cookies Invade Your Cookie Jar.

Our March VegCookbook: The Inspired Vegan by Bryant Terry

The March VegCookbook poll results are in! In March, we’ll be cooking together from The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry.

You can learn more about Bryant on his website www.bryant-terry.com,  follow him on Twitter @bryantterry, like the book’s Facebook Page, and watch his web show, Urban Organic.

The Inspired Vegan is available on Amazon and through Powell’s Books. Don’t forget to check your local bookstore too!

Full disclosure: I received a review copy of The Inspired Vegan from Da Capo Books. Also, the Amazon links are attached to my Amazon Associates account. If you make a purchase after you click on them, I receive a small percentage of the sale.

Poll: What Should Our March VegCookbook Be?

Hello VegCooks!

It has been a week of sickness here at the Bravos, so I didn’t cook anything from The Vegan Table.  Boo hoo. What did you cook from The Vegan Table last week?

March 1st is next Thursday, so it’s time to start thinking about our next VegCookbook.  I’ve created a poll (above) with some ideas.

Please vote! Feel free to add other VegCookbook ideas.

Penne Arrabbiata, Soba Noodle Soup, Brussels Sprouts + African Sweet Potato and Peanut Stew

Penne Arrabbiata (p. 49) with Roasted Brussels Sprouts

Hello VegCookbook Lovers!

I am *loving* this cookbook and have been cooking up a storm. This week I made the Penne Arrabbiata (above) which was so easy and delicious. I served it with roasted brussels spouts (below) from the Barefoot Contessa’s Roasted Brussels Sprouts recipe. I added a drizzle of balsamic vinegar at the end which made them soooooo good!

Roasted Brussels Sprouts

I also made the Soba Noodle Soup, which was good, but was more of a noodle dish than a soup.

Soba Noodle Soup (p.114)

And the African Sweet Potato and Peanut Stew served over rice, which was sweet and creamy and comforting.

African Sweet Potato and Peanut Stew (p. 127)

What did you make from The Vegan Table last week?

What recipes are you excited to try this week?

Share in the comments, on Facebook, or on Instagram and Twitter with the hashtag #vegcookbookclub.

Full disclosure: The link to The Vegan Table is connected to my Amazon Associates account. If you make a purchase of something on Amazon after you click the link, I get a small portion of the sale.

Aloo Gobi, Chana Masala and Dal from The Vegan Table

How are you guys liking The Vegan Table so far?

This week I made the Aloo Gobi (p. 137), Chana Masala (p. 138) and Dal (p. 141). They were all delish, and they made a lot of leftovers (big plus!).

My recipe adjustments:

    • Aloo Gobi: Didn’t include the chiles.
    • Chana Masala: Only included 1/4 t of  chili powder.
    • Dal: The recipe is actually for Masoor Dal (Red Lentils), but I already had a bag of canary yellow lentils on hand, so I used them instead.

I’m excited to try the recipe for Soba Noodle Soup (p. 114) tonight.

What did you make from The Vegan Table last week? 

What recipes are you excited to try this week?

Share in the comments, on Facebook, or on Instagram and Twitter with the hashtag #vegcookbookclub.