Tag Archives: cooking

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.

Our January 2014 Featured VegCookbook Author: Lindsay Nixon

Happy holidays everyone!

A big thanks to all of you who shared ideas for our 2014 VegCookbooks on the blog and Instagram.

Some of you liked the idea of cooking from one VegCookbook author’s cookbooks each month, so that more people can participate in case they’re unable to get their hands on the newest cookbook. I don’t think we’ll do that every month, but I *definitely* think we should add it to the mix starting with January 2014:

Our January 2014 featured VegCookbook author will be Lindsay Nixon! Lindsay is the author of four VegCookbooks:

Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great (December 3, 2013)

happy-herbivore-light-lean-small-bookcover.e6521c5db7a7

Happy Herbivore Abroad: A Travelogue and Over 135 Fat-Free and Low-Fat Vegan Recipes from Around the World (December 4, 2012)

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Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes (December 6, 2011)

everyday-happy-herbivore-by-lindsay-s-nixon

The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes (February 1, 2011)

The-Happy-Herbivore-Cookbook-Nixon-Lindsay-9781935618126

Here’s Lindsay’s social media 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.

P.S. I’ll post a poll for us to vote for our favorite VegCookbook of 2013, as well as a final round-up of our December 2013 VegCooking before the end of the year.

Coconut and Red Lentil Soup + Pesto Soup with Gnocchi, Beans and Greens

Last week was REALLY cold for California standards so making soup was definitely in the cards. I made two: The Coconut Red Lentil Soup from our January 2013 VegCookbook, Crazy Sexy Kitchen . . .

Coconut and Red Lentil Soup

and the Pesto Soup with Gnocchi, Beans and Greens from our November VegCookbook, Isa Does It.

Pesto Soup with Gnocchi, Beans and Greens

What have you been VegCooking?

VegCookbook Club Story Swap:

Isa Does It (November)

 Betty Goes Vegan (August)

Eat, Drink and Be Vegan (July)

How It All Vegan (April)

Vegan Brunch (March)

Color Me Vegan (February)

Crazy Sexy Kitchen (January)

Carrot Cake Pancakes

Carrot Cake Pancakes

For those of you who celebrated Thanksgiving last week, I hope you had a delicious and restful holiday weekend. The day after Thanksgiving seemed like the perfect day for me to make Carrot Cake Pancakes from our November VegCookbook, Isa Does It. They were tasty, but a little too spicy for me. I prefer the Puffy Pillow Pancakes, which were delish!

We’re already into the beginning of December and some of you have jumped right into our December theme: making new and favorite recipes from the VegCookbooks we’ve cooked from together in 2013. I’ve listed the recipes you’ve tried beneath each VegCookbook title.

2013VCBC

VegCookbook Club Story Swap:

Isa Does It (November)

Vegan Indian Cooking (September)

Eat, Drink and Be Vegan (July)

What have you been VegCooking?

Two Juices: “The Real Thing” + Blood Purifer

Ingredients for "The Real Thing" juice

You know it’s fall when everyone around you starts getting sick. Boo. Consequently, last week seemed like a good time to try a couple of the juice recipes from our October VegCookbook, Moutherwatering Vegan. The photo above is of the bowl full of fruits and veggies that go into The Real Thing juice. Here’s what it looked like post-juicer:

The Real Thing Juice

It was very sweet and yummy. Kudos to those of you who make juice every day. How do you find the time to prep all of the ingredients?

I also made the Blood Purifier juice, which was much tastier than its name sounds:

Blood purifer juice

It was also refreshing and delicious.

What have you been VegCooking?

VegCookbook Club Story Swap
Some folks were so excited about our November VegCookbook, Isa Does It, that they already dove in!

Easy Spinach, Lime and Ginger Soup from Mouthwatering Vegan

Easy Spinach, Lime and Ginger Soup

Last week flew by and I only had a chance to try one recipe from our October VegCookbook, Moutherwatering Vegan: the Easy Spinach, Lime and Ginger Soup.

Like most of the recipes in this VegCookbook, it’s good, but mild. I felt very health eating it (it has one pound of fresh spinach in it), plus, I added a lot of fresh ginger (more than the suggested 1.5 teaspoonful). It was kind of like drinking a warm, winter green smoothie.

There’s no VegCookbook Club Story Swap this week ’cause apparently everyone’s week flew by too! We have one more week to VegCook from Moutherwatering Vegan, so put Post-Its on the recipes you want to try before month’s end.

What have you been VegCooking?

“Happy Milk” + 3 Pastas from Mouthwatering Vegan

I’ve moved from soups to pasta! Last week, I made three pasta recipes from our October VegCookbook, Mouthwatering Vegan. Two of the recipes used homemade vegan cream based on the Happy Milk recipe, which was surprisingly easy to make. You basically soak cashews in water and blend them.

Ta da? Isn’t it pretty?

Happy Milk

My favorite of the three pasta recipes was the Tortellini with Creamy Wild Mushroom Sauce, which I made with Rising Moon Organic Butternut Ravioli, rather than the suggested tortellini.

For mushrooms, I hydrated  a 3/4 ounce bag of Pistol River Dried Mix Wild Mushrooms. I thought it would hydrate to the suggested two cups of mushrooms. Nope. It only made one cup, so next time I’ll use two packages.

There also seems to be an error in the recipe. It calls for two cups of vegan cream, but the recipe only tells you when to add “half the cream,” so I added the second cup shortly after the first cup.

The dish was a bit mild, which seems to be a trend with this cookbook, so I sprinkled black pepper and granulated garlic on it before serving. Yum!

Ravioli with Creamy Wild Mushroom Sauce

I also liked the Spaghetti with Spinach and Mushrooms and . . . .

Spaghetti with Spinach and Mushrooms

the Sundried Tomato, Artichoke and Hazelnut Peppered Pesto. I really like cream sauce on pasta, so all of these recipes did a good job of feeding my creaminess craving while adding the nutty protein of hazelnuts or cashews to each dish.

Sundried Tomato, Artichoke and Hazelnut Peppered Pesto

VegCookbook Club Story Swap

What have you been VegCooking?

P.S. VegCookbook Club member, Janet of the Taste Space reviewed our November VegCookbook, Isa Does It, in her post, Moroccan Harira with Eggplant and Chickpeas & Isa Does It Giveaway! 

In the post, Janet also hosts a giveaway of a copy of Isa Does It, provides a list of Isa Does It recipes that are already on Isa’s blog, Post Punk Kitchen, and shares her experience making Harira with Eggplant and Chickpeas. Janet made the Caribbean Soy Curled Sloppy Joes with Creamed Greens Wrap from Isa Does It as well.

Isa Does It goes on sale October 22nd.

Best-Ever Bolognese + Blueberry Banana Smoothie

Best-Ever Bolognese

It’s a new month and a new VegCookbook!

I’ve already tried two recipes from our October VegCookbook, Mouthwatering Vegan, by Miriam Sorrell. The first was her Best-Ever Bolognese. It has quite a unique flavor considering that it has coriander seeds, allspice and curry powder in it, but I liked it.  I also used Trader Joe’s Beefless Ground Beef for the first time, and it was pretty good.  If I make this again, I’ll leave out the coriander seeds. For some reason, the hubs got all of them in his portions, and the flavor was too strong : (

Blueberry Banana Smoothie

I also made the Blueberry and Banana Smoothie.  Making the smoothie was a bit of a struggle for my blender because three of the four ingredients (banana, blueberries and strawberries) were frozen, and the only other ingredient was water.  I had to add quite a bit of soy milk and let it melt a bit before I was able to blend it completely.

VegCookbook Club Story Swap
(from Vegan Indian Cooking, our September VegCookbook)

What have you been VegCooking?

Masala Tofu Scramble from Vegan Indian Cooking

Masala Tofu Scramble

This photo might look similar to last week’s, but it’s a different recipe ( : Last week I made Masala Tofu Scramble from our September VegCookbook, Vegan Indian Cooking. It was a modified version because I haven’t been able to find black salt, and I didn’t add the suggested chili pepper, or cayenne.

I’ll be announcing the October and November VegCookbooks tomorrow. Stay tuned!

VegCookbook Club Story Swap

What have you been VegCooking?

Mock Egg Salad from Vegan Indian Cooking

Mock Egg Salad

Inspired by evesfca’s Instagram photo of the Mock Egg Salad recipe from our September VegCookbook, Vegan Indian Cooking, I made it too.

I love tofu salad, so it was easy to win me over with this recipe. I made it pretty much as written except I used regular ground cumin rather than roasting my own. The recipe suggested adding red chili powder, cayenne or paprika, so I used smoked paprika (yum).

VegCookbook Club Story Swap

What have you been VegCooking?