Tag Archives: cookbook

VegCookbook Club Update!

Hello VegCooks,

In July, I announced that I’m stepping down as the VegCookbook Club’s organizer. The good news is that three VegCookbook Club members, Elizabeth ThompsonJulie Gerdes and Christine Day, are organizing the next version of the VegCookbook Club!

They have created a Facebook page called The Veg Cookbook Club, a new Instagram feed (@thevegcookbookclub), and a new hashtag, #thevegcookbookclub. They are also working on a new website which will be found at thevegcookbookclub.com.

veganwithoutborders

In September, The Veg Cookbook Club will be cooking together from any cookbooks by Robin Robertson.

veganitaliankitchen

In October, they will be cook together from the new Chloe Coscarelli cookbook, Chloe’s Vegan Italian Kitchen.

Thank you Elizabeth, Julie and Christine for keeping the VCBC going in its new form!

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