Tag Archives: food

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)

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

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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.

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?

Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing + Ginger and Veggie Broth

Y’all are tearing through our November VegCookbook, Isa Does It, so let’s start with the VegCookbook Club Story Swap:

• Amy made the Curried Peanut Sauce Bowl with Tofu and Kale, the Spicy Slurpy Spaghetti Sauce, the Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing, and the Lenti-a-Roni.

• Cintia made the Roasted Butternut Alfredo, the Scrambled Chickpeas, and the Marbled Banana Bread.

• Diana of Veggie Next Door made the Kale Salad with Butternut Squash and Lentils.

• Elizabeth made the Marbled Banana Bread, and the Shiitake Bacon with White Wine Risotto.

• Emma made the Carrot Cake Pancakes.

• Eve made the Marbled Banana Bread, the Lentil-a-Roni, and the Puffy Pillow Pancakes.

Happy Vegan Kitchen made the Chocolate Gingerbread Cookies and the Tempeh Meatballs with the Spicy Slurpy Spaghetti Sauce.

• Hilary made the Sweet Potato and Red Curry with Rice and Purple Kale Soup.

• i_heart_tofu made the Chimichurri-Pumpkin Bowl (I’m not able to link to the photo on statigr.am, so be sure to check it out on Instagram) and the Citrus-Tahini Bowl with Bok Choy and Grilled Tofu.

• Jeni made the Muffin Pan Mini Omelets (I’m not able to link to the photo on statigr.am, so be sure to check it out on Instagram)

• Jenn made the Shiitake Banh Mi, the Alphabet Soup, the New England Glam Chowder, and the Puffy Pillow Pancakes.

• Jenny made the Tofu-Mushroom Stroganoff, the Acorn Squash Risotto with Cranberries, and the New England Glam Chowder.

• Liz made Norah’s Lemon Cookies.

• Lynsey made the Chicky Tuna Salad Sandwich and the Nirvana Enchilada Casserole.

Since the last round-up, I tried one more recipe from our October VegCookbook, Moutherwatering Vegan, the Ginger and Veggie Broth, which I really liked. It was quick to pull together, and felt like the perfect  healing, cold-keep-away soup.  It called for a can of brown lentils, but my local store only had canned black lentils, so I used those instead. I’ll definitely make this again.

Ginger and Veggie Broth

I also made my first recipe from our November VegCookbook, Isa Does It: the Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing.

Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing

This was really delicious and the dressing is so simple: mustard and maple syrup mixed and heated. Yum!

What have you been VegCooking?

Reminder: November VegCookbook: Isa Does It by Isa Chandra Moskowitz

isadoesit

Just a quick reminder that our November VegCookbook is Isa Does It by Isa Chandra Moskowitz, which was released on October 22nd.

You can learn more about Isa on her blog, Post Punk Kitchen, from her Twitter feed @IsaChandra, and on her Facebook Page. She has also been posting videos on the Breville YouTube Channel. These Rosemary Chocolate Chip Cookies look really good:

If you’ve never VegCooked with us before, click here to read about how the VegCookbook Club works.

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?