I 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
2. 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.
3. 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?
