Tag Archives: warm spinach salad

Massaged Kale Salad with Cranberries and Pecans, Pinto Bean and Sweet Potato Tortilla Casserole + Simple Garlicky Greens

Pinto Bean and Sweet Potato Tortilla CasseroleI made three recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

1. Pinto Bean & Sweet Potato Tortilla Casserole (p. 28).  The recipe calls for black beans, but I prefer pintos, so that’s what I used. This was delicious and made lots of tasty leftovers.

My notes

  • Bake 2 sweet potatoes that are similar in size.  One of mine was larger than the other so when I took them out, the large one was firm (like the recipe called for), and the small one was mushy.  Since I couldn’t slice the small one, like the recipe suggests, I just spread it on top of the bean mixture
  • I used almond milk, instead of rice milk
  • I used Daiya cheese. I’m not a huge fan of fake cheese, so I only used 1.5 cups of Daiya to make the sauce, and didn’t sprinkle the remaining 1/2 cup on top.
  • It didn’t need salt to taste

Massaged Kale Salad with Cranberries and Pecans2. Massaged Kale Salad with Cranberries and Pecans (p. 17). Even though the recipe serves 6-8, I ate the whole thing for lunch. Yum.

My notes

  • Used chopped pecans, instead of cashews
  • My bunch of kale was small, so I halved the rest of the ingredients.
  • I used Vegenaise.
  • Add the vegan mayo slowly. Depending upon how big your bunch of kale is, it can become too much very quickly.

Simple Garlicky Greens3. Simple Garlicky Greens (p. 275)

A quick and tasty way to prepare greens. I used dino kale, also known as Tuscan kale, Lacinato kale, and black kale. It’s my favorite!

No notes ’cause it’s pretty easy to make.

 

VegCookbook Story Swap

• vegankind made Cashew Chocolate Mousse Pie and Baked Tofu-Tortilla Extravaganza.

• Eatin’ Vegan in Smalltown USA made:

• Elisa Camahort Page of Veggie Goes Vegan made the Smashed Potatoes with Mushroom Gravy (post to come), and the Red Wine-Roasted Brussels Sprouts.  You can view her before and after roasting photos on Flickr.

What did you VegCook this week?

Warm Spinach Salad, Tofu Spinach Lasagna, Penne Pasta with Fresh Veggies + Whole Wheat Chocolate Chip Cookies

Hello VegCooks!

What did you cook from The Vegan Table last week? I made:

Warm Spinach Salad

Warm Spinach Salad (p.86)

Tofu Spinach Lasagna (p. 193)

Tofu Spinach Lasagna (p. 193)

Penne Pasta with Fresh Veggies (p.101)

Penne Pasta with Fresh Veggies (p.101)

I liked the warm spinach salad and the lasagna a lot, and will probably make them again.

I was also having some serious dessert cravings, so I made a “healthier” chocolate cookie, the Whole Wheat Chocolate Chip Cookies from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. They were delish and could be eaten for breakfast, if one was so inclined . . .

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

I’m looking forward to cooking through The Inspired Vegan with you in March!

Full disclosure: The cookbook links are attached to my Amazon Associates account. If you click on the link, and buy something, I get a small portion of the sale.  Also, I received a review copy of Vegan Cookies Invade Your Cookie Jar.