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.
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I’m so glad you highlighted this particular recipe! This just looks amazing, and since I’m a huge Brussel’s Sprouts fan (make that fanatic) this is a must. I did not cook much this past week…I have a friend coming to stay with us long-term and I’ve been reorganizing everything to make room! So…I hope to do some good cooking this next weekend. In the meantime, I literally drool over how good these recipes look. Sorry to have dropped the baton!! Debra
No worries, Debra. Life happens! Thanks for all your great comments!