I just had to squeeze in one more from The Vegan Table before we move on to The Inspired Vegan tomorrow: Eggless Egg Salad! Sooooo good. It has carrots, peppers, scallions, and celery in it too, so it’s pretty and crunchy.
It basically took me all month to make this ’cause I’ve been searching for Vegenaise. I’m not a big fan of Nayonaise, but a friend of mine made something with Vegenaise awhile back, and I loved it. I searched for Vegenaise in the mayo section of all kinds of stores, but couldn’t find it anywhere. Finally, I emailed the company and a friend, and found out that it’s kept in the fridge in the produce or dairy section?!
Can you believe I ended up buying it at Safeway?
Anyway, it was worth the wait ’cause the eggless egg salad was delish.
I bought some gumbo filé yesterday to make Gumbo Zav. The Inspired Vegan, here we come!
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
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 . . .
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.
The Inspired Vegan is available on Amazon and through Powell’s Books. Don’t forget to check your local bookstore too!
Full disclosure: I received a review copy of The Inspired Vegan from Da Capo Books. Also, the Amazon links are attached to my Amazon Associates account. If you make a purchase after you click on them, I receive a small percentage of the sale.
Penne Arrabbiata (p. 49) with Roasted Brussels Sprouts
Hello VegCookbook Lovers!
I am *loving* this cookbook and have been cooking up a storm. This week I made the Penne Arrabbiata (above) which was so easy and delicious. I served it with roasted brussels spouts (below) from the Barefoot Contessa’s Roasted Brussels Sprouts recipe. I added a drizzle of balsamic vinegar at the end which made them soooooo good!
Roasted Brussels Sprouts
I also made the Soba Noodle Soup, which was good, but was more of a noodle dish than a soup.
Soba Noodle Soup (p.114)
And the African Sweet Potato and Peanut Stew served over rice, which was sweet and creamy and comforting.