Tag Archives: colleen patrick-goudreau

Cauli-power “Alfredo”, Quinoa Corn Medley + Edamame Salad

Hello VegCooks!

Seems like everyone is very excited about our March VegCookbook, Oh She Glows by Angela Liddon, and people’s copies are arriving in their mailboxes, or local stores.

From the round-up below, it looks like some of the popular recipes to try last week were (with links to the recipes on the Oh She Glows blog):

Oh, and when you share photos of recipes you try on Twitter or Instagram, in addition to using the hashtag #vegcookbookclub, Angela asks that you use the hashtag #osgcookbook and tag her with @ohsheglows.

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I finished up cooking from cookbooks by our February VegCookbook author, Colleen Patrick-Goudreau by making two more dishes: The Asian-Inspired Edamame Salad and the Quinoa Corn Medley from Color Me Vegan. I loved the Edamame Salad. Sooooo yummy and flavorful.

Edamame Salad
The Quinoa Corn Medley from The Vegan Table was fine, but a little plain, so I combined the two, which was delicious!

IMG_4099

I also tried a recipe from the Oh She Glows blog, Cauli-power Fettucine “Alfredo” which was very very yummy! You can see the recipe here.

Cauli-power Fettucine "Alfredo"

What have you been VegCooking?

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 VegCookbook Club Story Swap
I didn’t post a round up last week, so I’ve included what people cooked from Colleen Patrick-Goudreau’s cookbooks (our February VegCookbook author), and from the Oh She Glows Cookbook and blog (our March VegCookbook).

Oh She Glows Cookbook & Blog

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

Better-Than-Tuna Salad + “African” Sweet Potato and Peanut Soup

Hello VegCooks!

How are you liking Collen Patrick-Goudreau’s VegCookbooks? Do you have a favorite?

I tried two more recipes last week from The Vegan Table: the Better-Than-Tuna-Salad and the “African” Sweet Potato and Peanut Soup. I loved the Better-Than-Tuna Salad, but honestly, I like anything with Vegenaise in it (why is Vegenaise so good?). The addition of walnuts gave it extra crunch and made it quite filling.

Better-Than Tuna Salad

The “African” Sweet Potato and Peanut Soup was pretty good, but it makes a lot, so be prepared to feed a crowd, or eat it for daaaaaaays.

"African" Sweet Potato and Peanut Soup

What have you been VegCooking?

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 VegCookbook Club Story Swap

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

Penne Arrabbiata + “Cuban” Black Bean Soup

Hello VegCooks!

First off, I want to say thank you for all of the thoughtful comments in response to my request for feedback about how useful the VegCookbook Club Story Swaps are to you, and if I should continue to do them. I’m going to mull over all of your great suggestions and figure out what would be best for the Club and fun for me ( :

Last week, I made two dishes from The Vegan Table by our February VegCookbook Club author, Colleen Patrick-Goudreau.

The Penne Arrabbiata was very yummy and quick to make.  I added a ton of  extra garlic and served it with a side of Nate’s Zesty Italian Meatless Meatballs. This was my first time trying Nate’s Meatballs and they were delish.

pasta arrabiata

I also made the “Cuban” Black Bean soup. It has a strong banana flavor (the recipe calls for three bananas) that I simultaneously liked and didn’t like, if that makes any sense. I liked the “Caribbean” flavor of the soup, but sometimes the banana flavor was too weird. I served it with slices of Italian Field Roast Sausage and avocado to give it a little more savory flavor.

"Cuban" Black Bean Soup

What have you been VegCooking?

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 VegCookbook Club Story Swap

30 Day Vegan Challenge

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

Kale Chips, Penne with Veggies, Three-Bean Chili, Warm Spinach Salad + Garlic and Greens Soup

Hello VegCooks!

Sorry it’s been so long since I did a round-up/VegCookbook Club Story Swap. I think I’ve mentioned that I have a new, almost full-time job, and I’m having trouble finding time to blog here regularly.

Plus, y’all been cooking up a storm. It’s hard to keep up! Over the three weeks, 25 of us have made and shared almost 120 recipes from our January and February VegCookbooks!

Just out of curiosity, how useful/interesting are the VegCookbook Club Story Swaps to you? Should I continue them, or do you follow along with people’s VegCooking on your own?

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Since I last posted a round-up a few weeks ago, I’ve made a bunch of stuff from The Vegan Table by our February VegCookbook author, Colleen Patrick-Goudreau:

I made the Three-Bean Chili last weekend for the Super Bowl. Very yummy and so colorful. I didn’t include the suggested cayenne powder ’cause I’m a spiciness wimp. I’ll definitely make this again.

Three Bean Chili

This is the second time I’ve made the Warm Spinach Salad, but this time I used 3/4  of a cup of balsamic vinegar rather than the suggested 1 cup because my notes said, “Good, but less vinegar, or more oil.”  It was just as good the second time, but still too vinegar-y. I’ll use even less vinegar next time.

Warm Spinach Salad

I also made the Garlic and Greens Soup last night. It’s raining like crazy this weekend in the Bay Area, and lots of people at work have been sick, so it seemed like a good time to eat a head of garlic.  The soup has a surprising sweetness that I really like, but it’s not very filling. If I make it again, I will add white beans, so that it can more of an entree soup.

Garlic and Greens Soup

Last weekend I also made the Penne Pasta with Fresh Vegetables, which was delicious, but it doesn’t make great leftovers. Because the vegetables are fresh, they get increasingly soggy and limp with each day. I would only make this again if I knew it could all be eaten the day it was made. I would also sauté the Field Roast Sausages in a separate pan before I added them to the the dish to give them some crispiness.

Penne Pasta with Fresh Vegetables

Last month, I tried two more recipes from Happy Herbivore Light and Lean by our January VegCookbook author, Lindsay Nixon. I liked Scott’s Burrito fine, but decided that I prefer for my burritos to be a little warm.

Scott's Burrito

The last thing I made from Happy Herbivore Light and Lean was the Kale Chips. I made a mistake that I’ve done before when making kale chips: I wash the kale and then put it in the oven without drying it off first. Don’t do it! It take for-ev-ah for them to crisp.

Kale Chips

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 VegCookbook Club Story Swap

February: The VegCookbooks of Colleen Patrick-Goudreau

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

January: The VegCookbooks of Lindsay Nixon

Happy Herbivore

Everyday Happy Herbivore

Happy Herbivore Abroad

Happy Herbivore Light and Lean

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What have you been VegCooking?

Our February 2014 VegCookbook Author: Colleen Patrick-Goudreau

Everyone seemed to enjoy cooking from one VegCookbook author’s collection last month, so I thought we’d do it again in February!

ColleenPatrickGoudreauVegCookbookc

Our February 2014 VegCookbook author will be Colleen Patrick-Goudreau, Colleen is the author of six books:

30-Day Vegan Challenge

30dayveganchallenge

Color Me Vegan (our February 2013 VegCookbook)

ColorMeVegan

The Joy of Vegan Baking

joyofveganbaking

On Being Vegan

onbeingvegan

The Vegan Table (our February 2012 VegCookbook)

thevegantable

Vegan’s Daily Companion

vegansdailycompanion

To learn more about Colleen, check out some of her social media channels:

If you’re a newbie here, you can read about how to participate in the VegCookbook Club on our About and Love Notes pages. If you have any questions, feel free to email me at britt AT brittbravo DOT com.

Roasted Orange Beets with Tangerines, Brazilian Black Bean Stew + Purple Kale and White Bean Soup

Hello VegCooks!

I tried three recipes last week from our February VegCookbook, Color Me Vegan:

1. Roasted Orange Beets with Tangerines

Orange beets and tangerines

Isn’t it pretty?

This took awhile to make, but it was worth it.  One of the options in the book is to marinate the beets for half an hour in the dressing, rather than to pour the dressing over the beets and tangerines.  If I make this again, I’ll definitely marinate the beets. The dish was good last night, but it was really good today after everything sat in the dressing overnight.

2. Brazilian Black Bean Stew

Brazilian Black Bean Stew

Yum. Very tasty. My grocery store didn’t have the recommended “Mexican-spiced vegetarian sausage,” so I used Italian flavor Field Roast Sausage. I didn’t include a jalapeño (too spicy for us), and I forgot to buy a mango. I bet it would have been even more delicious with a chopped mango added in at the end. I’ll definitely make this again.

3. Purple Kale and White Bean Soup

Purple Kale and white bean soup
This soup was fine, but after the Brazilian Black Bean Stew, it was a bit of a let down. I used purple kale, but the soup didn’t turn purple. Thinking about it now, it makes sense that it wouldn’t, but I was hoping it would. How fun would it be to eat purple soup!

VegCookBook Club Story Swap

What did you VegCook this week?

Six-Shades-of-Red Soup, Linguine with Purple Cabbage + Shredded Brussels Sprouts with Apples and Pecans

Six Shades of Red SoupI’m loving cooking by color from our February VegCookbook, Color Me Vegan, and am fascinated by how my color “cravings” change each week.  My favorite recipe of the week was the Six-Shades-of-Red Soup.

This beautiful soup is dee-lish-us. The only adjustments I made to the recipe were to use 1/4 teaspoon (rather than a 1/2 teaspoon) of red pepper flakes, and I blended it all with my immersion blender (the recipe suggested only pureeing half the soup).  Including red lentils in the soup made it more filling than most puréed vegetable soups, which was great!

I also made the Shredded Brussels Sprouts with Apples and Pecans (pictured above). I liked them, but I wasn’t blown away by them. I think my expectations were too high since it seems like it’s everyone’s favorite recipe so far. I added the optional lemon juice at the end, which made everything a little too sour. If I make it again, I won’t add the lemon.

IMG_2814
My final recipe of the week was the Linguine with Purple Cabbage, which was surprisingly good. I say surprisingly because I really didn’t expect sautéed cabbage to be good with pasta, but it, along with the sautéed red onions, gave the dish a wonderful sweet flavor, I also ground walnuts in my blender, and sprinkled them on the top, which provided a yummy contrasting texture and flavor.

I actually started out with toasted pine nuts, as the recipe suggests, but while I was blending them, I heard a terrible sound. My first thought was, “Those are some hard pine nuts,” but after it went on for a while I opened the blender to find that a very small pottery figure had fallen off my knick knack shelf and into the blender :(  Bye, bye little pottery figurine from trip-of-a-lifetime to Peru, and bye, bye pine nuts.

VegCookBook Club Story Swap

Kelley of Eatin’ Vegan in Smalltown USA made Blueberry Buckle, Quick Curried Swiss Chard, and Coconut Rice.

Elisa of Veggie Goes Vegan made Cajun Red Beans and Rice, Peanut Pumpkin Soup, and Shredded Brussels Sprouts with Apples, Nuts, and Baked Tofu.

What did you VegCook this week?