Tag Archives: cookbook clulb

Our May VegCookbook: Vegan on the Cheap

vegan on the cheapA big thanks to everyone who voted for our May VegCookbook. It was a tight race, but as of this writing, you chose Vegan on the Cheap by Robin Robertson to be the next VegCookbook we cook through together.

You can learn more about Robin on her website & blog at, robinrobertson.com, follow her on Twitter at @GlobalVegan, and friend her on Facebook.

She has four sample recipes from Vegan on the Cheap on her website: Penne-Wise Peanutty Pasta, Vegetable Crisp, Smokey Joes, and Caramel Baked Apples.

To get you excited to dive into our May VegCookbook, I’ve compiled a list of blog posts (with photos) about recipes from Vegan on the Cheap:

If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club’s About page, and read about folks’ experiences with on the Love Notes page.

Creamy Curried Veggies from How It All Vegan!

Sorry for the delay in posting, VegCookbookers! I was super busy getting ready for my new e-course, Blogging to Inspire: Filling Up and Pouring Out, and the day just got away from me.

I’ve already made one recipe from our April VegCookbook, How It All Vegan! by Sarah Kramer and Tanya Barnard: the Creamy Curried Veggies.

creamy curried veggies

I can’t even begin to count how many times I’ve made this recipe. It’s one of my favorites. I like to serve it with the Chickpea Toss (also in the photo) from The Garden of Vegan by Sarah Kramer and Tanya Barnard.

VegCookBook Club Story Swap

Vegan Brunch (our March VegCookbook)

How It All Vegan! (our April VegCookbook)

What did you VegCook last 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?

Mango and Coconut Quinoa + Tofu Country Scramble

It’s our last week cooking from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr. Before I forget, Kris has a Vitamix giveaway happening on her Facebook Page between now and February 2nd.  To enter, upload a photo of your favorite recipe from Crazy Sexy Kitchen. I think I might do it. I would *love* to have a Vitamix.

Last week, I tried two breakfast recipes:

Mango and Coconut Quinoa

Yum. Mango coconut and quinoa, I mean, you can’t really go wrong with that combination.

coconut mango quinoa

 

Tofu Country Scramble

Also good. It made quite a lot so I also had it for breakfast one day, dinner one night, and an afternoon snack on another day.

tofu country scramble

 

VegCookbook Club Story Swap

What did you VegCook this week?

Stove Top Granola from Forks Over Knives

Last week, I made the Stove Top Granola from our November VegCookbook, Forks Over Knives: The Cookbook.

It’s a quick and simple recipe with only five ingredients: rolled oats, date molasses or brown rice syrup, cinnamon, salt, and dried fruit. I used brown rice syrup, because I had it on hand, and didn’t include dried fruit, because that would have meant a trip to the store on my lazy Thanksgiving weekend (:

The result was mildly sweet and very chewy.  It sort of reminded me of the caramel popcorn balls kids used to bring in their lunch in the 70s (do people make those anymore?).

VegCookbook Story Swap

From the comments:

From Instagram and Twitter:

What did you VegCook last week?