Aloo Gobi, Chana Masala and Dal from The Vegan Table

How are you guys liking The Vegan Table so far?

This week I made the Aloo Gobi (p. 137), Chana Masala (p. 138) and Dal (p. 141). They were all delish, and they made a lot of leftovers (big plus!).

My recipe adjustments:

    • Aloo Gobi: Didn’t include the chiles.
    • Chana Masala: Only included 1/4 t of  chili powder.
    • Dal: The recipe is actually for Masoor Dal (Red Lentils), but I already had a bag of canary yellow lentils on hand, so I used them instead.

I’m excited to try the recipe for Soba Noodle Soup (p. 114) tonight.

What did you make from The Vegan Table last week? 

What recipes are you excited to try this week?

Share in the comments, on Facebook, or on Instagram and Twitter with the hashtag #vegcookbookclub.

10 responses to “Aloo Gobi, Chana Masala and Dal from The Vegan Table

  1. Uh, thanks for sharing leftovers with your lonely, hungry neighbor 😛

  2. This is a great cookbook. I have made three recipes so far, beginning with the very easiest, the (1) Warm Spinach Salad. I did choose to use the optional truffle oil, and the addition of the molasses was just incredible. Fabulous and super-easy! (2) Toasted Quinoa with Raisins and Slivered Almonds…again, great and so easy! I’ve made quinoa dozens of times, and the flavor is good so I don’t dress it up much. But this recipe took it too new heights, that’s for sure. So good. (3) The Polenta Hearts (or Squares). I made as hors d’oevres. Perfect! So easy that I’ll do this again and again. I made it with the cornmeal this time, but I’d like to try it with polenta…I just didn’t have any. And with the cornmeal, I wish I’d added a few diced Ortega chilis. That would have been amazing. Just follow the exact directions, and it’s no fail. The only tip…it really didn’t take five minutes to cook. Almost immediately I felt it thicken, and I whisked it a bit while finishing the cooking only because I didn’t trust that it was going to lose the lumps. My guests thought I had made something amazing.

    Great cookbook! I love it, and I’m planing to move through more recipes this weekend. 🙂 Debra

  3. JanaC ~ How’d you like the leftovers (: ?

    Debra ~ Isn’t it a *great* cookbook?! A big thanks to the folks who recommended it ’cause I’d never heard of it before. Everything I’ve made so far has been fantastic too. Glad to hear that the Quinoa with Raisins and Slivered Almonds is good ’cause it’s on my “to try” list.

    Do you post photos of what you cook anywhere, Debra?

  4. I haven’t yet, Britt. I’m sort of trying to get into that…maybe soon! D

  5. OK two nights ago I made Dark Leafy Greens with Sesame Miso Dressing. Here’s the post:

    Last night I made Magical Miso Mushroom Soup, I’ll write that up tomorrow.

    I really need to remember to take pictures. I make a pretty bad food blogger, honestly.

  6. Here’s my second post, about the Magical Miso Mushroom Soup:

    Yesterday I made the Roasted Brussels Sprouts, Apples and Onions. I posted about it on Google+:

    Although I’ll probably blog it too, tomorrow.

  7. Hey Elisa ~

    1. How can Whole Foods not have shiitake mushrooms? I’m definitely going to make the Magical Miso Mushroom soup. The hubs *loves* mushrooms. Maybe I’ll make it with the Dark Leafy Greens with Sesame Miso Dressing too.

    2. Love your photo of the Roasted Brussels Sprouts, Apples and Onions. I have been eating *a lot* of roasted brussels sprouts so this looks super yum to me.

    Keep on sharing your photos! I’ve been tagging mine on Instagram with #vegcookbookclub

  8. semiorganizedchaos

    i’ve made the Aloo Gobi, the Chana Masala and the Dal, but it’s been awhile. good thing i make notes in my books when i go, LOL. i liked them all, but i prefer the recipe for Aloo Gobi that is in the Urban Vegan. i also used ALOT less cloves in the Chana Masala (maybe 1/4 tsp at most).

    other faves from this book: the stuffed peppers, the flourless chocolate tart (great since i have two gluten free people in my house!) and the spring veg risotto!

  9. Semiorganizedchaos ~ Would you recommend Urban Vegan as a possible VegCookbook Club pick?

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