Tag Archives: holiday

Cashew Chocolate Mousse Pie + Hearty Lentil and Mushroom Shepherd’s Pie

Cashew Chocolate Mousse PieHappy New Year, VegCooks!

Our furnace broke last week (boo), so I’ve been making recipes that use the oven to keep our house warm!

I tried 2 recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

Cashew Chocolate Mousse Pie

A mildly sweet, but still rich pie, I liked it a lot, but I’m not sure it will pass muster with non-vegans (I’ll find out tonight!). It’s super easy to pull together, and I’ll definitely make it again. It has tofu in it, so it feels “healthy” to eat two pieces (:

Hearty Lentil and Mushroom Shepherd's PieHearty Lentil and Mushroom Shepherd’s Pie

It was difficult to take an attractive photo of this dish, but it was tasty.  It uses *a lot* of potatoes. You’re only seeing half of the potato layer in this photo. If you’re not a potato fan, I’d use a few less. If you don’t have a copy of Vegan Holiday Kitchen, you can view the recipe on FatFree Vegan Kitchen.

Notes

  • The recipe called for canned lentils, so I used Westbrae Organic Black Lentils, which were tasty.
  • I don’t like rice milk, so I used soy milk, which I already had on hand

VegCookbook Story Swap

• Elisa of Veggie Goes Vegan made Black Rice with Corn and Cranberries, Hearty Lentil and Mushroom Shepherd’s Pie, and the Coconut Butternut Squash Soup.

• Kelley of Eatin’ Vegan in Smalltown USA made Agave and Mustard-Glazed Green Beans, Chocolate-Orange Cake, Red Quinoa Pilaf with Kale and Corn, Roasted Squash and Peppers, Sauteed Asparagus and Broccolini, and the Black Bean and Sweet Potato Casserole.

• Lydia of vegankind made Hearty Vegetable Pot Pie, Dilled Miso-Tahini Dip and the Chocolate Nut Cookies.

• Jessica Diane made the Hearty Lentil and Mushroom Shepherd’s Pie.

I hope I got everyone. Y’all have been VegCooking machines!

What did you VegCook last week?

Beet and Carrot Salad + Sweet Noodle Kugel from Vegan Holiday Kitchen

First off, thanks for the 50 VegCookbook suggestions! I will announce our January 2013 VegCookbook soon. Last week, I tried two recipes from our December VegCookbook, Vegan Holiday Kitchen:

Beet & Carrot Salad from Vegan Holiday Kitchen

The Beet and Carrot Salad was soooo good I made it twice in one week.  I boiled the beets a little to make them sweeter, but you can keep them raw too. My only tip is to follow the directions, and only boil them until they are just tender. I boiled them too long yesterday, and it wasn’t quite as good.

Sweet Noodle Kugel from Vegan Holiday Kitchen

The Sweet Noodle Kugel was also very tasty. It was so sweet, it felt like a dessert, but it’s listed as a side dish in the cookbook, so I felt justified eating it for dinner (:

VegCookbook Story Swap

What did you VegCook this week?

Massaged Kale Salad with Cranberries and Pecans, Pinto Bean and Sweet Potato Tortilla Casserole + Simple Garlicky Greens

Pinto Bean and Sweet Potato Tortilla CasseroleI made three recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

1. Pinto Bean & Sweet Potato Tortilla Casserole (p. 28).  The recipe calls for black beans, but I prefer pintos, so that’s what I used. This was delicious and made lots of tasty leftovers.

My notes

  • Bake 2 sweet potatoes that are similar in size.  One of mine was larger than the other so when I took them out, the large one was firm (like the recipe called for), and the small one was mushy.  Since I couldn’t slice the small one, like the recipe suggests, I just spread it on top of the bean mixture
  • I used almond milk, instead of rice milk
  • I used Daiya cheese. I’m not a huge fan of fake cheese, so I only used 1.5 cups of Daiya to make the sauce, and didn’t sprinkle the remaining 1/2 cup on top.
  • It didn’t need salt to taste

Massaged Kale Salad with Cranberries and Pecans2. Massaged Kale Salad with Cranberries and Pecans (p. 17). Even though the recipe serves 6-8, I ate the whole thing for lunch. Yum.

My notes

  • Used chopped pecans, instead of cashews
  • My bunch of kale was small, so I halved the rest of the ingredients.
  • I used Vegenaise.
  • Add the vegan mayo slowly. Depending upon how big your bunch of kale is, it can become too much very quickly.

Simple Garlicky Greens3. Simple Garlicky Greens (p. 275)

A quick and tasty way to prepare greens. I used dino kale, also known as Tuscan kale, Lacinato kale, and black kale. It’s my favorite!

No notes ’cause it’s pretty easy to make.

 

VegCookbook Story Swap

• vegankind made Cashew Chocolate Mousse Pie and Baked Tofu-Tortilla Extravaganza.

• Eatin’ Vegan in Smalltown USA made:

• Elisa Camahort Page of Veggie Goes Vegan made the Smashed Potatoes with Mushroom Gravy (post to come), and the Red Wine-Roasted Brussels Sprouts.  You can view her before and after roasting photos on Flickr.

What did you VegCook this week?

Coconut Butternut Squash Soup + Mixed Greens with Green Apples, Beets and Pistachios

Mixed Greens with Green Apples, Beets and PistachiosHead cold + torrential rain storm + no food in the house = spaghetti + delivery food.

When I finally felt better, and the rain stopped, I was dying for some vegetables, so I made the Mixed Greens with Green Apples, Beets and Pistachios from our November VegCookbook, Vegan Holiday Kitchen.  I loved the rainbow of colors and textures in this salad. The green apples, lettuce, cucumbers and pistachios combined with the red/orange beets, dried cranberries and carrots make it a perfect dish for the Christmas section of the cookbook. The only thing I would change is the dressing. The recipe calls for lemon juice and olive oil, but I think it could use a dressing with a bit more pizzazz.

Coconut Butternut Squash SoupI received a review copy of Vegan Holiday Kitchen last year, so for two Thanksgivings in a row I’ve made the Coconut Butternut Squash Soup. It is sooooooo good.

Both years, we had it as a mid-afternoon snack before our big holiday dinner. It’s crazy delicious and super easy to make, especially if you have an immersion blender.

VegCookbook Story Swap

  • Veggie Goes Vegan made the Massaged Kale Salad and Pueblo Corn Pie from Vegan Holiday Kitchen.
  • Veggie Goes Vegan also made the Black Bean and Sweet Potato Tortilla Casserole from Vegan Holiday Kitchen.
  • Seize the Veggies made the Barley and Sweet Potato Pilaf from Forks Over Knives.
  • Eatin’ Vegan in Smalltown, USA made the Vegetable White Bean Hash from Forks Over Knives.
  • vegankind made the Millet Loaf Balls and Millet Stew from Forks Over Knives.
  • vegankind also made the Mean Green Smoothie from Forks Over Knives.

What did you VegCook this week?