Tag Archives: vegetarian

Pesto + Marinated Tomato Sauce from The Enchanted Broccoli Forest

Pesto from Moosewood Cookbook

My senior year of college, I lived with four other women in a house with a kitchen (previously I’d lived in the dorm and eaten at the campus cafeteria). Sunday-Thursday, each of us would cook one dinner. Two of the women were vegetarians, and I was somewhat veggie, so most of our joint dinners were vegetarian. We cooked a lot from The New Basics Cookbook, The (original) Moosewood Cookbook, and The (original) Enchanted Broccoli Forest.

I think we ate the Pesto and Marinated Tomato Sauce from The Enchanted Broccoli Forest at least twice a month, if not more, so I’m rather sentimental about these recipes ( :

When I made them this month, they were just as tasty as they were 25 years ago, especially at this time of year, when tomatoes and basil are in season.

Marinated Tomato Sauce from Enchanted Broccoli Forest

The Pesto recipe was the first homemade pesto I’d ever made (it was the early 90′s and pesto was just becoming popular in the United States). I’ve made the Marinated Tomato Sauce more times than I can count. I’ve never met anyone who didn’t like this recipe, so it’s the perfect vegetarian dish to bring to potlucks and have at parties. Plus, it’s crazy simple to make and double.

You could veganize the Marinated Tomato Sauce recipe by replacing the mozzarella with vegan mozzarella, or tofu, and veganize the Pesto recipe by replacing the parmesan cheese with vegan parm, or nutritional yeast (although, you might need to change the proportions for the pesto because vegan parm and nutritional yeast are such different textures than parmesan cheese).

VegCookbook Club Story Swap:

Mollie Katzen’s VegCookbooks

More Quick-Fix Vegan (our May VegCookbook)

What have you been VegCooking?

Our June 2014 Featured VegCookbook Author: Mollie Katzen

Mollie Katzen's VegCookbooks

Hello VegCooks!

This morning, while pulling out the hummus recipe from the original edition of the Moosewood Cookbook, I got inspired for us to go back to some of the roots of VegCookbooks by having Mollie Katzen be our Featured VegCookbook author in June.

She has 12 VegCookbooks we can cook from together, including a new one (published in 2013) and three for kids:

You can learn more about Mollie here:

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.

More Quick-Fix Vegan Round-Up

Hello VegCooks!

How have you liked our May VegCookbook, More Quick-Fix Vegan by Robin Robertson? I’ve tried five recipes so far:

Farfalle with Madeira Mushrooms

Very yummy sauce!

Farfalle with Madeira Mushrooms
Rotini with Broccoli and Creamy Sun-Dried Tomato Sauce

OK, but I probably wouldn’t make it again.

Rotini with Broccoli and Creamy Sun-Dried Tomato Sauce

Moroccan Couscous Bowl

Tasty!  I loved all of the different colors and textures.

Moroccan Couscous Bowl

Fiery “Korean” Stir-Fry

My favorite recipe of the five. Really delicious.

Fiery "Korean" Stir-Fry

Sushi Bowl

This was good too. Robertson has a real knack for creating original and delicious flavors.  The only drawback was that it didn’t make great leftovers.

Sushi Bowl

VegCookbook Club Story Swap:

What have you been VegCooking?

May 2014 VegCookbook: More Quick-Fix Vegan by Robin Robertson

more quick fix veganI know that many of you get your VegCookbooks at the library, so I wanted to announce our May VegCookbook early, to give you time to get your copies, especially if there is a waiting list.

Our May VegCookbook will be Robin Robertson’s newest VegCookbook, More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less. I don’t know about you, but that is about all the time I have to cook dinner these days, so I’m hoping that this cookbook will help the hubs and I have more home-cooked meals!

She has four recipes from More Quick-Fix Vegan on her website:

You can learn more about Robin here:

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.

Huge VegCookbook Club Round-Up: Oh She Glows and Mayim’s Vegan Table

Hello VegCooks!

I’m so sorry that the round-up of all of your beautiful VegCooking has been delayed.  Here’s a big ‘ole list of what we’ve been cooking together from our March VegCookbook, Oh She Glows, and our April VegCookbook, Mayim’s Vegan Kitchen, since our last round-up on March 7th.

For some reason, not all of the photos tagged with #vegcookbookclub are visible on statigr.am (the site I link to so you all can click through and see the VegCooking photos on Instagram). You’ll have to search for #vegcookbookclub on Instagram on your phone to see all of the photos.

I’ve posted photos of what I’ve been VegCooking at the bottom of the post.

VegCookbook Club Story Swap

March VegCookbook: Oh She Glows

April VegCookbook: Mayim’s Vegan Table

What I’ve Been VegCooking:

April VegCookbook: Oh She Glows

Apple Pie Oatmeal

Apple Pie Oatmeal

I LOVED this recipe. I must have made it 5 or 6 times last month. I didn’t include the shredded coconut or hemp seeds ’cause I didn’t have them, and they were kinda pricey. Now that the weather is warming up, it doesn’t appeal to me as much, but I’ll definitely start making it again in the fall.

Loaded Savory Oatmeal and Lentil Bowl

Loaded Savory Oatmeal and Lentil Bowl
This was also extremely delicious.  I wish I had doubled the recipe. YUM!

Maple-Cinnamon Apple and Pear Baked Oatmeal

Maple-Cinnamon Apple and Pear Baked Oatmeal

I liked this too, but nothing could compare to my beloved Apple Pie Oatmeal!

Crispy Almond Butter Chocolate Chip Cookies

Crispy Almond Butter Chocolate Chip Cookies

These were also *very* good (basically, everything in this cookbook is yummy). I’ve never made gluten-free cookies before, so it was great to have a delicious vegan and gluten-free cookie option for potlucks. Everyone at the gathering I brought them to had a variety of dietary needs and likes, and they all liked them.

Beet Salad with Hazelnuts, Thyme and Balsamic Reduction

Beet Salad with Hazelnuts, Thyme and Balsamic Reduction

Another winner, although it took me much longer to make it than I expected after roasted, peeling and slicing the beets, toasting the hazelnuts, and making the balsamic reduction (so fancy!). This is definitely a weekend dish, at least for me.

Creamy Vegetable Curry

Creamy Vegetable Curry

This was good, but the “Creamy Curried Vegetables” in How It All Vegan is still my favorite curry recipe.

Classic Green Monster Smoothie

Classic Green Monster Smoothie
I liked that this recipe made a lot.  I put some in a jar, thinking I would finish it the next day, but it was too delish. I drank it all at once!

Luxurious Tomato-Basil Pasta

Luxurious Tomato-Basil Pasta
Yum! If I make this again, I’ll definitely double the recipe because it went to fast.

May VegCookbook: Mayim’s Vegan Table

Mac N Cheez

Mac N Cheez

This was a fine recipe, but I’m just not a “fake” cheese fan.  I keep trying recipes that use things like Daiya Cheese, but I just don’t like it. I prefer nut, or nutritional yeast cheese alternatives.

Green Smoothie

Green Smoothie

This was a perfectly good green smoothie, and I liked that it made a lot.

Almond Butter Smoothie

Almond Butter Smoothie
This was very yummy because it was sweeeeet!

What have you been VegCooking?

What Should our April VegCookbook Be?

Hello VegCooks!

I thought we’d do a poll this time to choose our April VegCookbook. Please vote by March 25th in the poll below. I’ve put links to the books on Amazon below the poll if you want to read more about them.



mayimsvegantableMayim’s Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Yours
by Mayim Bialik

morequickfixvegan

More Quick-Fix Vegan: Simple, Delicious Recipes in 30 Minutes or Less by Robin Robertson

new vegetarian cooking for everyone

The New Vegetarian Cooking for Everyone by Deborah Madison

Straight-from-the-Earth

Straight from the Earth: Irresistible Vegan Recipes for Everyone by Myra Goodman

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?

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 VegCookbook Club Story Swap

30 Day Vegan Challenge

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

Kale Chips, Penne with Veggies, Three-Bean Chili, Warm Spinach Salad + Garlic and Greens Soup

Hello VegCooks!

Sorry it’s been so long since I did a round-up/VegCookbook Club Story Swap. I think I’ve mentioned that I have a new, almost full-time job, and I’m having trouble finding time to blog here regularly.

Plus, y’all been cooking up a storm. It’s hard to keep up! Over the three weeks, 25 of us have made and shared almost 120 recipes from our January and February VegCookbooks!

Just out of curiosity, how useful/interesting are the VegCookbook Club Story Swaps to you? Should I continue them, or do you follow along with people’s VegCooking on your own?

*****

Since I last posted a round-up a few weeks ago, I’ve made a bunch of stuff from The Vegan Table by our February VegCookbook author, Colleen Patrick-Goudreau:

I made the Three-Bean Chili last weekend for the Super Bowl. Very yummy and so colorful. I didn’t include the suggested cayenne powder ’cause I’m a spiciness wimp. I’ll definitely make this again.

Three Bean Chili

This is the second time I’ve made the Warm Spinach Salad, but this time I used 3/4  of a cup of balsamic vinegar rather than the suggested 1 cup because my notes said, “Good, but less vinegar, or more oil.”  It was just as good the second time, but still too vinegar-y. I’ll use even less vinegar next time.

Warm Spinach Salad

I also made the Garlic and Greens Soup last night. It’s raining like crazy this weekend in the Bay Area, and lots of people at work have been sick, so it seemed like a good time to eat a head of garlic.  The soup has a surprising sweetness that I really like, but it’s not very filling. If I make it again, I will add white beans, so that it can more of an entree soup.

Garlic and Greens Soup

Last weekend I also made the Penne Pasta with Fresh Vegetables, which was delicious, but it doesn’t make great leftovers. Because the vegetables are fresh, they get increasingly soggy and limp with each day. I would only make this again if I knew it could all be eaten the day it was made. I would also sauté the Field Roast Sausages in a separate pan before I added them to the the dish to give them some crispiness.

Penne Pasta with Fresh Vegetables

Last month, I tried two more recipes from Happy Herbivore Light and Lean by our January VegCookbook author, Lindsay Nixon. I liked Scott’s Burrito fine, but decided that I prefer for my burritos to be a little warm.

Scott's Burrito

The last thing I made from Happy Herbivore Light and Lean was the Kale Chips. I made a mistake that I’ve done before when making kale chips: I wash the kale and then put it in the oven without drying it off first. Don’t do it! It take for-ev-ah for them to crisp.

Kale Chips

*****

 VegCookbook Club Story Swap

February: The VegCookbooks of Colleen Patrick-Goudreau

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

January: The VegCookbooks of Lindsay Nixon

Happy Herbivore

Everyday Happy Herbivore

Happy Herbivore Abroad

Happy Herbivore Light and Lean

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What have you been VegCooking?

Our February 2014 VegCookbook Author: Colleen Patrick-Goudreau

Everyone seemed to enjoy cooking from one VegCookbook author’s collection last month, so I thought we’d do it again in February!

ColleenPatrickGoudreauVegCookbookc

Our February 2014 VegCookbook author will be Colleen Patrick-Goudreau, Colleen is the author of six books:

30-Day Vegan Challenge

30dayveganchallenge

Color Me Vegan (our February 2013 VegCookbook)

ColorMeVegan

The Joy of Vegan Baking

joyofveganbaking

On Being Vegan

onbeingvegan

The Vegan Table (our February 2012 VegCookbook)

thevegantable

Vegan’s Daily Companion

vegansdailycompanion

To learn more about Colleen, check out some of her social media channels:

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.

Butternut Bisque with Coconut Swirl + Cast-Iron Stir-Fry + Tofu-Mushroom Stroganoff

Your votes are in! The VegCookbook you enjoyed cooking from the most with the VegCookbook Club in 2013 is . . . Isa Does It by Isa Chandra Moskowitz! Your second choice was Eat, Drink and Be Vegan by Dreena Burton, and third was Crazy Sexy Kitchen.

Since our last round-up, I made three more recipes from Isa Does It: The Butternut Bisque, which was good. We’ve been having it as a “starter” over the past few nights.

Butternut Bisque

The Cast-Iron Stir-Fry which I *loved* (I made it in a wok). I’ll definitely make this again, but will probably top it with less basil and no avocado.

Cast-Iron Stir-Fry

And the Tofu-Mushroom Strogonoff. The sauce for this recipe was phenomenal and I’ll definitely make it again. It had way too much tofu for my tastes, so I would cut that back next time. Yummy.

Tofu-Mushroom Stroganoff

Below is our last round-up for 2013. Some of you early birds have already begun trying recipes from our January 2014 featured VegCookbook author, Lindsay Nixon!

VegCookbook Club Story Swap

Lindsay Nixon’s VegCookbooks (January 2014)

Isa Does It (November)

Betty Goes Vegan (August)

Eat, Drink and Be Vegan (July)

Vegan on the Cheap (May)

How It All Vegan (April)

Vegan Brunch (March)

Color Me Vegan (February)

Crazy Sexy Kitchen (January)

What have you been VegCooking?