Category Archives: Vegan Holiday Kitchen

Cashew Chocolate Mousse Pie + Hearty Lentil and Mushroom Shepherd’s Pie

Cashew Chocolate Mousse PieHappy New Year, VegCooks!

Our furnace broke last week (boo), so I’ve been making recipes that use the oven to keep our house warm!

I tried 2 recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

Cashew Chocolate Mousse Pie

A mildly sweet, but still rich pie, I liked it a lot, but I’m not sure it will pass muster with non-vegans (I’ll find out tonight!). It’s super easy to pull together, and I’ll definitely make it again. It has tofu in it, so it feels “healthy” to eat two pieces (:

Hearty Lentil and Mushroom Shepherd's PieHearty Lentil and Mushroom Shepherd’s Pie

It was difficult to take an attractive photo of this dish, but it was tasty.  It uses *a lot* of potatoes. You’re only seeing half of the potato layer in this photo. If you’re not a potato fan, I’d use a few less. If you don’t have a copy of Vegan Holiday Kitchen, you can view the recipe on FatFree Vegan Kitchen.

Notes

  • The recipe called for canned lentils, so I used Westbrae Organic Black Lentils, which were tasty.
  • I don’t like rice milk, so I used soy milk, which I already had on hand

VegCookbook Story Swap

• Elisa of Veggie Goes Vegan made Black Rice with Corn and Cranberries, Hearty Lentil and Mushroom Shepherd’s Pie, and the Coconut Butternut Squash Soup.

• Kelley of Eatin’ Vegan in Smalltown USA made Agave and Mustard-Glazed Green Beans, Chocolate-Orange Cake, Red Quinoa Pilaf with Kale and Corn, Roasted Squash and Peppers, Sauteed Asparagus and Broccolini, and the Black Bean and Sweet Potato Casserole.

• Lydia of vegankind made Hearty Vegetable Pot Pie, Dilled Miso-Tahini Dip and the Chocolate Nut Cookies.

• Jessica Diane made the Hearty Lentil and Mushroom Shepherd’s Pie.

I hope I got everyone. Y’all have been VegCooking machines!

What did you VegCook last week?

Beet and Carrot Salad + Sweet Noodle Kugel from Vegan Holiday Kitchen

First off, thanks for the 50 VegCookbook suggestions! I will announce our January 2013 VegCookbook soon. Last week, I tried two recipes from our December VegCookbook, Vegan Holiday Kitchen:

Beet & Carrot Salad from Vegan Holiday Kitchen

The Beet and Carrot Salad was soooo good I made it twice in one week.  I boiled the beets a little to make them sweeter, but you can keep them raw too. My only tip is to follow the directions, and only boil them until they are just tender. I boiled them too long yesterday, and it wasn’t quite as good.

Sweet Noodle Kugel from Vegan Holiday Kitchen

The Sweet Noodle Kugel was also very tasty. It was so sweet, it felt like a dessert, but it’s listed as a side dish in the cookbook, so I felt justified eating it for dinner (:

VegCookbook Story Swap

What did you VegCook this week?

Massaged Kale Salad with Cranberries and Pecans, Pinto Bean and Sweet Potato Tortilla Casserole + Simple Garlicky Greens

Pinto Bean and Sweet Potato Tortilla CasseroleI made three recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

1. Pinto Bean & Sweet Potato Tortilla Casserole (p. 28).  The recipe calls for black beans, but I prefer pintos, so that’s what I used. This was delicious and made lots of tasty leftovers.

My notes

  • Bake 2 sweet potatoes that are similar in size.  One of mine was larger than the other so when I took them out, the large one was firm (like the recipe called for), and the small one was mushy.  Since I couldn’t slice the small one, like the recipe suggests, I just spread it on top of the bean mixture
  • I used almond milk, instead of rice milk
  • I used Daiya cheese. I’m not a huge fan of fake cheese, so I only used 1.5 cups of Daiya to make the sauce, and didn’t sprinkle the remaining 1/2 cup on top.
  • It didn’t need salt to taste

Massaged Kale Salad with Cranberries and Pecans2. Massaged Kale Salad with Cranberries and Pecans (p. 17). Even though the recipe serves 6-8, I ate the whole thing for lunch. Yum.

My notes

  • Used chopped pecans, instead of cashews
  • My bunch of kale was small, so I halved the rest of the ingredients.
  • I used Vegenaise.
  • Add the vegan mayo slowly. Depending upon how big your bunch of kale is, it can become too much very quickly.

Simple Garlicky Greens3. Simple Garlicky Greens (p. 275)

A quick and tasty way to prepare greens. I used dino kale, also known as Tuscan kale, Lacinato kale, and black kale. It’s my favorite!

No notes ’cause it’s pretty easy to make.

 

VegCookbook Story Swap

• vegankind made Cashew Chocolate Mousse Pie and Baked Tofu-Tortilla Extravaganza.

• Eatin’ Vegan in Smalltown USA made:

• Elisa Camahort Page of Veggie Goes Vegan made the Smashed Potatoes with Mushroom Gravy (post to come), and the Red Wine-Roasted Brussels Sprouts.  You can view her before and after roasting photos on Flickr.

What did you VegCook this week?

Ravioli with Sweet Potatoes and Sage + “Three Sisters” Stew from Vegan Holiday Kitchen

Yum.

Last week I made two delish dishes from our December VegCookbook, Vegan Holiday Kitchen. The first was the Ravioli with Sweet Potatoes and Sage.

Ravioli with Sweet Potatoes and Sage from Vegan Holiday Kitchen

Sooooo good. It takes a little time to assemble all of the parts, but it’s worth it. For the ravioli, I used Rising Moon Organics’ Organic Butternut Squash Ravioli. I made one boo boo while assembling the recipe, that actually tasted quite good. You’re supposed to top the ravioli with the cubed sweet potatoes, and then add the bread crumbs, but I put the bread crumbs on, and then the sweet potatoes, so I just added another layer of breadcrumbs on top. You can’t really have too many breadcrumbs on a casserole, right?

I also made the “Three Sisters” Stew. According to the book, “Squash, corn and beans are known as the ‘Three Sisters’ in Native American mythology. In some legends, the sisters are also the daughters of the Earth Mother.”

"Three Sisters" Stew from Vegan Holiday Kitchen

The stew was very flavorful, and surprisingly sweet. We ate it with rice and the Maple Roasted Brussels Sprouts from our October VegCookbook, Chloe’s Kitchen. We’re not a super spicy-loving household, so I only used 1 teasoon of chili powder, even though it called for two, and omitted the 1-2 fresh hot chilies. Oh, and I used an orange bell pepper, even though the recipe called for a green, or a red one, which would have looked much nicer. My orange pepper blended in with the butternut squash.

What did you VegCook this week?

Coconut Butternut Squash Soup + Mixed Greens with Green Apples, Beets and Pistachios

Mixed Greens with Green Apples, Beets and PistachiosHead cold + torrential rain storm + no food in the house = spaghetti + delivery food.

When I finally felt better, and the rain stopped, I was dying for some vegetables, so I made the Mixed Greens with Green Apples, Beets and Pistachios from our November VegCookbook, Vegan Holiday Kitchen.  I loved the rainbow of colors and textures in this salad. The green apples, lettuce, cucumbers and pistachios combined with the red/orange beets, dried cranberries and carrots make it a perfect dish for the Christmas section of the cookbook. The only thing I would change is the dressing. The recipe calls for lemon juice and olive oil, but I think it could use a dressing with a bit more pizzazz.

Coconut Butternut Squash SoupI received a review copy of Vegan Holiday Kitchen last year, so for two Thanksgivings in a row I’ve made the Coconut Butternut Squash Soup. It is sooooooo good.

Both years, we had it as a mid-afternoon snack before our big holiday dinner. It’s crazy delicious and super easy to make, especially if you have an immersion blender.

VegCookbook Story Swap

  • Veggie Goes Vegan made the Massaged Kale Salad and Pueblo Corn Pie from Vegan Holiday Kitchen.
  • Veggie Goes Vegan also made the Black Bean and Sweet Potato Tortilla Casserole from Vegan Holiday Kitchen.
  • Seize the Veggies made the Barley and Sweet Potato Pilaf from Forks Over Knives.
  • Eatin’ Vegan in Smalltown, USA made the Vegetable White Bean Hash from Forks Over Knives.
  • vegankind made the Millet Loaf Balls and Millet Stew from Forks Over Knives.
  • vegankind also made the Mean Green Smoothie from Forks Over Knives.

What did you VegCook this week?

Our December VegCookbook: Vegan Holiday Kitchen

Vegan-Holiday-KitchenJust a quick reminder that our December VegCookbook is Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas.

You can learn more about Nava, and all of her fabulous VegCookbooks at www.vegkitchen.com, and follow her on Twitter at @Veg_Kitchen and @navaatlas2.

Full disclosure: I received a review copy of Vegan Holiday Kitchen.

Our November and December VegCookbooks: Forks Over Knives and Vegan Holiday Kitchen

The vote for our next VegCookbook was so close between Forks Over Knives – The Cookbook, and Vegan Holiday Kitchen that I’ve decided that we’ll cook  from one in November, and one in December.

Our November VegCookbook will be Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year by Del Sroufe. One thing to note is that the first print run of this cookbook has errors in it.  According to Amazon.com:

“We are now shipping only corrected editions, but some copies already in circulation may require an errata slip (a correction of the book, which can be downloaded here). If you’re unsure whether your version requires the errata slip, please refer to page 52. If your version refers to “cinnamon stick” in step 1 of the ‘Polenta with Pears and Cranberries’ recipe list, please download the errata sheet.”

The cookbook is a spin-off from the documentary, Forks Over Knives. You can learn more about the film at www.forksoverknives.com and follow them on Twitter at @ForksOverKnives

Our December VegCookbook will be Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas.

For those of you who have been cooking along with us since summer, you’ll remember that we cooked from Nava’s cookbook, Wild About Greens, in July. You can learn more about Nava, and all of her fabulous VegCookbooks at www.vegkitchen.com, and follow her on Twitter at @Veg_Kitchen and at @navaatlas2.

I used Vegan Holiday Kitchen last year for a lot of my Thanksgiving dinner. You can see photos on my Have Fun * Do Good post, Meatless Monday: 2 Soups, 1 Salad, 2 Casseroles + Cosmos Apple Pie.

I’ll post a round-up of the final recipes I tried from our October VegCookbook, Chloe’s Kitchen, on Wednesday.

Full disclosure: I received a review copy of  Vegan Holiday Kitchen.  Also, the cookbook links are attached to my Amazon Associates account. If you buy something after you click on one of the links, I receive a small percentage of the sale, which I’ll probably end up spending on more cookbooks!