Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing + Ginger and Veggie Broth

Y’all are tearing through our November VegCookbook, Isa Does It, so let’s start with the VegCookbook Club Story Swap:

• Amy made the Curried Peanut Sauce Bowl with Tofu and Kale, the Spicy Slurpy Spaghetti Sauce, the Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing, and the Lenti-a-Roni.

• Cintia made the Roasted Butternut Alfredo, the Scrambled Chickpeas, and the Marbled Banana Bread.

• Diana of Veggie Next Door made the Kale Salad with Butternut Squash and Lentils.

• Elizabeth made the Marbled Banana Bread, and the Shiitake Bacon with White Wine Risotto.

• Emma made the Carrot Cake Pancakes.

• Eve made the Marbled Banana Bread, the Lentil-a-Roni, and the Puffy Pillow Pancakes.

Happy Vegan Kitchen made the Chocolate Gingerbread Cookies and the Tempeh Meatballs with the Spicy Slurpy Spaghetti Sauce.

• Hilary made the Sweet Potato and Red Curry with Rice and Purple Kale Soup.

• i_heart_tofu made the Chimichurri-Pumpkin Bowl (I’m not able to link to the photo on statigr.am, so be sure to check it out on Instagram) and the Citrus-Tahini Bowl with Bok Choy and Grilled Tofu.

• Jeni made the Muffin Pan Mini Omelets (I’m not able to link to the photo on statigr.am, so be sure to check it out on Instagram)

• Jenn made the Shiitake Banh Mi, the Alphabet Soup, the New England Glam Chowder, and the Puffy Pillow Pancakes.

• Jenny made the Tofu-Mushroom Stroganoff, the Acorn Squash Risotto with Cranberries, and the New England Glam Chowder.

• Liz made Norah’s Lemon Cookies.

• Lynsey made the Chicky Tuna Salad Sandwich and the Nirvana Enchilada Casserole.

Since the last round-up, I tried one more recipe from our October VegCookbook, Moutherwatering Vegan, the Ginger and Veggie Broth, which I really liked. It was quick to pull together, and felt like the perfect  healing, cold-keep-away soup.  It called for a can of brown lentils, but my local store only had canned black lentils, so I used those instead. I’ll definitely make this again.

Ginger and Veggie Broth

I also made my first recipe from our November VegCookbook, Isa Does It: the Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing.

Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing

This was really delicious and the dressing is so simple: mustard and maple syrup mixed and heated. Yum!

What have you been VegCooking?

14 responses to “Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing + Ginger and Veggie Broth

  1. Do you know by chance when Isa’s book will come out in Kindle format?
    I hope it does before the end of November so I can participate in the dish posts.
    Thank you
    Lisa Favreaux

  2. I made the Everyday Pad Thai-added it to Instagram but maybe did it wrong:) Also made Sunflower Mac but didn’t snap a picture. Loving the book and working very hard to find which cashew-free option I like best, since that cashew cream is in so many recipes.

  3. Can anyone help me– my book has very slight defects in the paper on a few pages…I can’t read the amount of cocoa powder required for the chocolate gingerbread cookies on page 280. I’ll write it in…thanks!

  4. In addition to the garlic curry fries we tried this week(pictures in the flickr group), we also tried the Chickpea and Rice Soup with Cabbage. I really loved that one and would make it again. Nice and warming, flavourful especially when served as leftovers and the flavours have melded even more. Nice to get a good blend of legumes, veggies and whole grains too (we used whole wheat basmati rice).

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