Tag Archives: cookbook

Pesto + Marinated Tomato Sauce from The Enchanted Broccoli Forest

Pesto from Moosewood Cookbook

My senior year of college, I lived with four other women in a house with a kitchen (previously I’d lived in the dorm and eaten at the campus cafeteria). Sunday-Thursday, each of us would cook one dinner. Two of the women were vegetarians, and I was somewhat veggie, so most of our joint dinners were vegetarian. We cooked a lot from The New Basics Cookbook, The (original) Moosewood Cookbook, and The (original) Enchanted Broccoli Forest.

I think we ate the Pesto and Marinated Tomato Sauce from The Enchanted Broccoli Forest at least twice a month, if not more, so I’m rather sentimental about these recipes ( :

When I made them this month, they were just as tasty as they were 25 years ago, especially at this time of year, when tomatoes and basil are in season.

Marinated Tomato Sauce from Enchanted Broccoli Forest

The Pesto recipe was the first homemade pesto I’d ever made (it was the early 90’s and pesto was just becoming popular in the United States). I’ve made the Marinated Tomato Sauce more times than I can count. I’ve never met anyone who didn’t like this recipe, so it’s the perfect vegetarian dish to bring to potlucks and have at parties. Plus, it’s crazy simple to make and double.

You could veganize the Marinated Tomato Sauce recipe by replacing the mozzarella with vegan mozzarella, or tofu, and veganize the Pesto recipe by replacing the parmesan cheese with vegan parm, or nutritional yeast (although, you might need to change the proportions for the pesto because vegan parm and nutritional yeast are such different textures than parmesan cheese).

VegCookbook Club Story Swap:

Mollie Katzen’s VegCookbooks

More Quick-Fix Vegan (our May VegCookbook)

What have you been VegCooking?

Our June 2014 Featured VegCookbook Author: Mollie Katzen

Mollie Katzen's VegCookbooks

Hello VegCooks!

This morning, while pulling out the hummus recipe from the original edition of the Moosewood Cookbook, I got inspired for us to go back to some of the roots of VegCookbooks by having Mollie Katzen be our Featured VegCookbook author in June.

She has 12 VegCookbooks we can cook from together, including a new one (published in 2013) and three for kids:

You can learn more about Mollie here:

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.

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

March 2014 VegCookbook: The Oh She Glows Cookbook

oh she glows cookbook

One of the new VegCookbooks people seem the most excited about cooking together from is The Oh She Glows Cookbook by Angela Liddon, so I thought it could be our March VegCookbook!

According to Amazon, the paperback and Kindle versions of the book release on March 4th in the States (it might already be out in Canada). Luckily, the Oh She Glows blog has tons of recipes on it, so we can cook from the blog until the cookbook is available. It even has a popular recipes page.

To learn more about Angela, here’s her 411:

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.

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?