I hope you all are safe and well. Because of everything that happened in Boston yesterday, I decided to wait until today to post the weekly round-up.
I made a lot of recipes last week from our April VegCookbook, How It All Vegan. I guess I felt more restrained from only being able to cook Vegan Brunch food than I realized!
I tried two more juice recipes. The Homemade Vegetable – 8 was good, and felt very virtuous, I mean, nutritious (: Look at all of those vegetables! It was a little salty for my taste, so I would make it again without the garlic, or soy sauce, (which I used instead of the recommended Braggs).
The Pear Apple Grape Juice was sweet and refreshing too, but so far my favorite juice recipe is the Carrot Apple Ginger Juice from the week before last. I’ll *definitely* make it again and again. So yummy.
Continuing on the liquid recipe theme, I also made the “Anything Goes” Very Berry Shake, which was tasty (it’s hard to make a yucky smoothie). I had to smile when I read that one of the ingredients was spirulina. My first thoughts were, “Where in the world am I going to get spirulina? Does anyone eat spirulina anymore?” (How It All Vegan first came out in 1999). Are any of you old enough to remember when spirulina was the acai/kale chip/coconut oil of the day?
All I could find were huge containers of spirulina powder, or “green vitamin” powder, until I finally found a local health food store that sold individual packets of Green Vibrance. It wasn’t straight spirulina, but spirulina was one of the first ingredients, so I figured it would do. The taste was a little chalky, but fine.
Moving on to solid foods…I made one of my favorite How It All Vegan recipes last week, the Fragrant Garlic Parsley Pasta. This is one of my go-to dishes for when the hubs, or I feel like we’re getting sick. I make it with the Roasted Garlic from The Garden of Vegan for extra germ-fighting power. It’s topped with the same Faux Parm I used for the Artichoke Rotini Pasta week before last. Yum yum. I love this recipe.
I also made the “Anything Goes” Vegetable Stir-Fry, which made me smile too. Raise your hand if you remember when stir-frying was the hot new thing along with hummus, pita, frozen yogurt, and salad bars. I haven’t stir-fried in years. It was great to be reminded of how fun, and easy it is. Plus, it’s a great way to use up random veggies left over in your fridge.
I made a few changes to this recipe. In addition to the recommended veggies, I also added a few leaves of red chard, an orange pepper, a 1.5″ piece of ginger, and 2-3 cloves of garlic. Instead of olive oil and Braggs, I used sesame oil and soy sauce. I didn’t use the flax oil, which, though very tasty, is pricey. I also added a few dashes of soy sauce to each pile of veggies as that went into the fry pan, rather than adding the soy sauce at the end as a garnish. The result was delish, and it made a lot of food!
Finally, I made the Faux Egg Salad, which was good, but like the Homemade Vegetable – 8, was a bit salty for me. I would use less garlic, or salt, if I make it again.
VegCookBook Club Story Swap
- Babette of Vegan à Montréal made the Yeast Pizza Crust with Tomato Sauce, Mushrooms, Olives, Spinach and my new favorite word, Fauxmage, fake cheese!
- Barbi made the Ginger Peanut Soup.
- LeahL made the Rise ‘N’ Shine Granola.
- Lydia of Vegankind made the Cure-All Ginger Tea, Linda’s Ginger “Chicken,” Sinful Chocolate Pudding, Vegan Sloppy Joes, Spicy Creamy Tomato Soup, and Fabulous French Dressing.
- Julie of Seize the Veggies made the Easy Breezy Cheezy Sauce, Cilantro Ginger Tempeh Toss, and the Chocolate Chip Bars.
- Kelley of Eatin’ Vegan in Smalltown USA made the “Anything Goes” Stir-Fry and the Mashed Garlic Potatoes with Kale.
What did you VegCook last week ?