Tag Archives: soup

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?

*****

 VegCookbook Club Story Swap

30 Day Vegan Challenge

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

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)

“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?

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?

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?

Roasted Orange Beets with Tangerines, Brazilian Black Bean Stew + Purple Kale and White Bean Soup

Hello VegCooks!

I tried three recipes last week from our February VegCookbook, Color Me Vegan:

1. Roasted Orange Beets with Tangerines

Orange beets and tangerines

Isn’t it pretty?

This took awhile to make, but it was worth it.  One of the options in the book is to marinate the beets for half an hour in the dressing, rather than to pour the dressing over the beets and tangerines.  If I make this again, I’ll definitely marinate the beets. The dish was good last night, but it was really good today after everything sat in the dressing overnight.

2. Brazilian Black Bean Stew

Brazilian Black Bean Stew

Yum. Very tasty. My grocery store didn’t have the recommended “Mexican-spiced vegetarian sausage,” so I used Italian flavor Field Roast Sausage. I didn’t include a jalapeño (too spicy for us), and I forgot to buy a mango. I bet it would have been even more delicious with a chopped mango added in at the end. I’ll definitely make this again.

3. Purple Kale and White Bean Soup

Purple Kale and white bean soup
This soup was fine, but after the Brazilian Black Bean Stew, it was a bit of a let down. I used purple kale, but the soup didn’t turn purple. Thinking about it now, it makes sense that it wouldn’t, but I was hoping it would. How fun would it be to eat purple soup!

VegCookBook Club Story Swap

What did you VegCook this week?