It’s time to choose our June VegCookbook! Please vote in the poll ASAP. I will announce our June pick on Saturday, May 26th. I’ve included links to the proposed cookbooks below the poll so that you can learn more about them.
Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli
Full disclosure: The links to the VegCookbooks are attached to my Amazon Associates account. If you make a purchase after you click on a link, I receive a small percentage of the sale. Also, I received a review copy of Ripe.
How was your week? I had more time to cook this weekend, than I did the week before. Yay!
My favorite dish of the week was the Spinach Spaghetti with Basil-Cilantro Pesto and Artichokes (pictured above). This took awhile to make, but was totally worth it. The sweetness of the spaghetti and pesto combined with the salty tang of the artichokes was super yum.
I served the pasta with a green salad, and the Corn & Edamame-Sesame Salad, which was super quick to make, and tasty.
Even though it’s pretty hot here, I decided to make the French Lentil Soup with Tarragon and Thyme on Sunday night, so that we’d have leftovers to start the week with. I used smoked paprika, which made it extra delish, and served it with rice, which the hubs and I both added to our soup bowls.
Finally, during the busy workweek, I made a batch of the Marinara Sauce while the hubs sauteed up some onions, peppers, broccoli and Trader Joe’s Meatless Meatballs to put over the penne. The sauce was a little tart. Maybe I didn’t cook it long enough, or maybe I’m just used to store-bought sauce, that probably has sugar in it!
What did you VegCook this week?
I’ll be putting up the poll for us to vote for our June VegCookbook soon. Let me know if you have any suggestions.
Last week was soooooooo busy. It was a real struggle to find time to cook.
What are your tips for how to find time to cook during the work week?
I only made one recipe from this month’s VegCookbook, Veganomicon, the Broc Mac Daddy (a vegan version of mac n’ cheese).
I was a little worried at first because it uses so much nutritional yeast, which I like, but I wasn’t sure if I would like it *that* much.
At first, we both said, “It’s OK,” but the more we ate, the more we liked it. As the hubs put it, “It’s growing on me.” We ate it for two nights, and will probably have it again tonight! It makes a ton.
What did you VegCook this week?
Full disclosure: The link to Veganomicon is linked to my Amazon Associates Account. If you buy something after you click on it, I will receive a small percentage of the sale, which I’ll probably use to buy more books!
What did you make this week from our May VegCookbook, Veganomicon? I tried out a couple recipes this week.
Yummy, creamy and easy
Chickpea Patties with Mustard Sauce
Sooooo . . . the mustard sauce was awesome, and the flavor of the chickpea patties was good, but they were very, very chewy. Like, unable to cut them with a fork chewy.
This was my first time cooking with vital wheat gluten, which I’m guessing is what made them chewy. Do you have any tips for how to cook with wheat gluten? I feel like there are some technique tips I need to know.
Full disclosure: The link to Veganomicon is attached to my Amazon Associates account. If you make a purchase after you click on it, I receive a small percentage of the sale.