I tried three recipes last week from our February VegCookbook, Color Me Vegan:
1. Roasted Orange Beets with 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
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
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
- Kelley of Eatin’ Vegan in Smalltown USA made Hot Tamale Pie, Yellow Split Pea Soup with Collard Greens and Yams, and Blackberry Breakfast Bars.
- Barbi made Salt-and-Pepper Tofu.
- Lydia of Vegankind is still waiting for the cookbook to be available from her library. In the meantime, she made Minestrone with Kale from Colleen’s website, and a version of Chocolate Cherry Cookies adapted by Niki of Meet Your Treat.
- Valley Vegan made Shredded Brussels Sprouts with Apples and Pecans, and Citrus Salad.
- @jomaryu made Hot Tamale Pie.
- @elisacp made Lemony Pan-Fried Chickpeas with Chard.
What did you VegCook this week?