VegCookbook Club Update!

Hello VegCooks,

In July, I announced that I’m stepping down as the VegCookbook Club’s organizer. The good news is that three VegCookbook Club members, Elizabeth ThompsonJulie Gerdes and Christine Day, are organizing the next version of the VegCookbook Club!

They have created a Facebook page called The Veg Cookbook Club, a new Instagram feed (@thevegcookbookclub), and a new hashtag, #thevegcookbookclub. They are also working on a new website which will be found at


In September, The Veg Cookbook Club will be cooking together from any cookbooks by Robin Robertson.


In October, they will be cook together from the new Chloe Coscarelli cookbook, Chloe’s Vegan Italian Kitchen.

Thank you Elizabeth, Julie and Christine for keeping the VCBC going in its new form!

Time to pass the torch: Looking for new VegCookbook Club organizer(s)

Dear Wonderful VegCookbook Clubbers,

It is time for me to pass the torch to a new organizer, or organizers of the VegCookbook Club. The VegCookbook Club started in 2009 with my posting photos on Facebook of vegetarian and vegan recipes I’d tried.

Home Cooking

In spring of 2011, I asked the readers of my personal blog, Have Fun * Do Good, to recommend their favorite vegetarian and vegan cookbooks and recipes.


And in December 2011, I started the VegCookbook Club!

VCBC coming soon!

Over the last 2.5 years, we have cooked through dozens of VegCookbooks together. Some recipes we loved, and some  . . . not so much ( :

We shared our photos and reflections on this blog, on Twitter, on Flickr and on our continually growing and active Instagram community.

#vcbc instagram

Some of you have even made friends with each other across the Interwebs and met up in person!

In many ways, particularly through Instagram, I feel like the VegCookbook Club has grown bigger than me and has a life of its own now. I’m hoping one, or more of you will keep it going in whatever form it wants to evolve into next.

I’ve paid for this WordPress blog and URL through the end of the year, so if you organize yourselves between now and then, I can leave a post up pointing people to where to find you. I will take down the blog, Twitter feed and Flickr group at the end of the year. The #vegcookcookclub hashtag on Twitter and Instagram will live on.

If you would like to be an organizer, or co-organizer of the VegCookbook Club, please email me at britt AT brittbravo DOT com. I will put you in touch with anyone else who expresses an interest so that you can make a plan together.

Thank you thank you thank you for being such an amazing community. I am honored to have been a part of it.

britt bravo

~ Britt

Our July 2014 VegCookbook: Salad Samurai by Terry Hope Romero

Salad Samurai

Yay! It’s summer!  And what better way to celebrate than by making salads from Terry Hope Romero’s new VegCookbook, Salad Samurai in July.

Here are a few recipes from Salad Samurai floating around the Interwebs:

You can learn more about Terry on:

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.

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?

Rainbow Smoothie from Mayim’s Vegan Table

Hello VegCooks!

I only tried one more recipe from our April VegCookbook, Mayim’s Vegan Table, last week, the Rainbow Smoothie. I really like the idea. Aren’t the ingredients pretty?

Rainbow Smoothie Ingredients

And it was tasty too:

Rainbow Smoothie

Before we go into a round-up, I wanted to let you know that one of our fellow VegCookbook Club members, Janet of the taste space, is hosting a giveaway of a copy of our February VegCookbook, Oh She Glows.

To enter, leave a comment on her post, Ange’s Glo Bars and Oh She Glows Cookbook Review + Giveaway, and tell her your favorite Angela Liddon recipe, or the one you most want to make. She will randomly select a winner on May 4th.

VegCookbook Club Story Swap:

Evesfca was so excited about our May VegCookbook pick, More Quick-Fix Vegan, that she jumped right in and tried the Pumpkin Brownies, and the Vegetable Fried Rice & Quinoa.

Janet from the the taste space shared links to her reviews on vegansprout for two recipes she also tried from More Quick-Fix Vegan: the Chai-Spiced Rice and Chickpeas and the Lemony Chickpea-Spinach Soup.

What did you VegCook last week?