Tag Archives: salad

Our July 2014 VegCookbook: Salad Samurai by Terry Hope Romero

Salad Samurai

Yay! It’s summer!  And what better way to celebrate than by making salads from Terry Hope Romero’s new VegCookbook, Salad Samurai in July.

Here are a few recipes from Salad Samurai floating around the Interwebs:

You can learn more about Terry on:

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.

Salad in a Jar, Smashed White Bean Wrap + Hot Chocolate

Lunch is my least favorite meal. If we lived in a culture where we all went home for a big mid-day meal, then I might like it, but most lunches are sandwiches in baggies, soggy salads, or leftovers in Tupperware. Not my idea of fuel for the middle of the work day, so last week I tried a couple recipes as possible lunch options:

Lindsay's Fave Salad in a Jar
Lindsay’s Fave Salad in a Jar

I went a little crazy with the ingredients, so it didn’t all fit in one jar. I actually really liked this and love the construction. You put the dressing and less porous ingredients on the bottom of the jar, so that when you flip it over, the dressing goes all the way through. The inclusion of a sweet potato and garbanzos beans made it pretty filling, although I still had to bring more snacks to eat throughout the day. I made it twice and will make it again.

Smashed White Bean Wrap
Smashed White Bean Wrap

This was also tasty, but not enough for my lunch appetite. I made it twice and the second time I brought it to work with Lindsay’s Fave Salad in a Jar, which filled me up.

Hot Chocolate
Hot Chocolate

After all that healthiness, it was time for a treat! I was too lazy to blend the ingredients in a blender (as suggested), so I just melted them in a pot and used my IKEA milk frother to blend them together right in the pot. I’ll make this again too.

VegCookbook Club Story Swap

Happy Herbivore

Everyday Happy Herbivore

Happy Herbivore Abroad

Happy Herbivore Light and Lean

Happy Herbivore Meal Plans, blog and/or website

What did you VegCook last week?

P.S. We got a nice shout out in the Omar Niode Foundation blog post, Let’s join Online Food Book Clubs.

“Hide the Lentils” Tomato Sauce + Immune Me Juice

Last week, I dove back into two 2013 VegCoookbooks: Crazy, Sexy Kitchen by Kris Carr, and Eat, Drink and Be Vegan by Dreena Burton.

I didn’t have a juicer when we were cooking from  Crazy, Sexy Kitchen in January, so I was excited to go back in and try some of the juice recipes. I made the Immune Me Juice, which was very tart, but definitely felt like it was doing something.immune me juice

I also made the “Hide the Lentils” Tomato Sauce again from Eat, Drink and Be Vegan.

hide the lentils sauce
This time around, I pureed it with my immersion blender. I liked it, but should have followed my notes from when I made it in July: “When I make this again, I’ll add some olives and a sprinkle of red pepper flakes to give it some zing.”

What have you been VegCooking?

VegCookbook Club Story Swap:

Isa Does It (November)

Vegan Indian Cooking (September)

Eat, Drink and Be Vegan (July)

Vegan Brunch (March)

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?

Best Ever Winter Soup + Home Sweet Home Soup + Mixed Lettuce Salad with Strawberries, Pear and Basil

Best Ever Winter SoupOne of the reasons I like fall is because I can make soup! Last week I made two soups and a salad from our October VegCookbook, Mouthwatering Vegan. The first soup was the Best Ever Winter Soup, which was quite yummy, and got more and more delicious each day (we had it for three nights). I was a little worried when I saw how much water was added at the end (6 cups), that the flavors would be diluted, so  I let it cook longer than the suggested 20 minutes. I’ll definitely make this again.

Home Sweet Home Soup

The second soup was the Home Sweet Home Soup, which was also good, but I liked the Best Ever Winter Soup better. I used MorningStar Farms Veggie Bacon Strips for my “bacon,” and frozen edamame, rather than fava beans. For both soups I used Knorr Bouillon Vegetable Bouillon cubes, rather than the suggested veggie stock granules.

Mixed Lettuce Salad with Strawberries, Pear and Basil

I also really liked the Mixed Lettuce Salad with Strawberries, Pear and Basil (I’m sure the maple syrup in the dressing, didn’t hurt!). The combination of raw garlic, and grated ginger in the salad (not in the dressing) was surprisingly good. I’ll make this one again too.

VegCookbook Club Story Swap

What have you been VegCooking?

Italian Chopped Salad, Spicy Eggless Salad + Fettucine with Cannellini Beans and Artichoke Hearts

Hello VegCooks!

Last week I tried three recipes from our August VegCookbook, Betty Goes Vegan.

1.  Italian Chopped Salad

I really liked this recipe and will definitely make it again.  My grocery store doesn’t carry the recommended Gardein Chick’n Scallopini, or Yves Meatless Pepperoni, so I replaced them with Wildwood Hickory BBQ Smoked Tofu and Field Roast Wild Mushroom Deli Slices. I loved how the Field Roast slices got crispy when I fried them. Almost like Bac-O Bits. I didn’t add the olives and pepperoncini, but I’m sure they would make it even more tasty.

Italian Chopped Salad

2. Spicy Eggless Salad

This was also yummy. I added some more Tony Chachere’s Creole Seasoning at the end to give it a little more flavor.

Spicy Eggless Salad

3. Fettucine with Cannellini Beans and Artichoke Hearts

I enjoyed this one too. My only complaint (and I haven’t found a vegan creamy pasta sauce recipe that doesn’t do this), is that once the pasta cools, the sauce gets kinda gummy.

Fettucine with Cannellini Beans and Artichoke

Overall, it was a much better VegCooking week than last week ( :

What did you VegCook last week?

What did you VegCook last week?

Curried Vegetable Salad and Baked Ziti from Vegan on the Cheap

Happy Meatless Monday, VegCooks!

Last week, I tried two recipes from our May VegCookbook, Vegan on the Cheap: the Baked Ziti and the Curried Vegetable Salad.

Curried Vegetable Salad

I *loved* the Curried Vegetable Salad. So good, and very filling. I used sweet potatoes/yams instead of white potatoes, dried apricots, instead of raisins, and Vegenaise, rather than homemade vegan mayo. This would be a great dish to bring to a potluck (just make sure no one is allergic to nuts, or soy), or to make on a Sunday night to take to lunch during the first part of the week. I’ll definitely be making it again. Yum.

Vegan Baked Ziti
The hubs loves Baked Ziti (with real cheese), so I’m always looking for a vegan version that will be just as delicious; unfortunately, I have yet to find one. Don’t get me wrong, this recipe was totally fine (I ate almost the whole casserole myself during the week), I just think it’s hard to replace the cheesy, comforting yumminess of regular baked ziti.  I don’t like vegan cheese, so I didn’t sprinkle it on the top, as the recipe suggested. I think if I did, and I liked vegan cheese, it might have captured more of the baked ziti goodness. I also used marinara sauce from a jar (Newman’s Own) rather than homemade (as the recipe suggested), so that would make a difference as well.

What did you VegCook last week?

VegCookbook Club Story Swap