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.

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

  1. I don’t know why I’m having so little time to cook these days, but I haven’t been nearly as available. However, I had carrots in my weekly produce box and decided I’d take time today, a rare day off, and made the Carrot Ginger Soup–which is amazing. The flavors are incredible, and if I don’t have time to cook something this simple I need to stop trying! It was simple, fresh, delicious…and creamy, with absolutely, of course, no dairy! The little added potato thickens and makes it creamy. I did use a good quality vegetable broth. I also took pictures–hooray for me! Now I have to “learn” how to share them with you. It may take me a day or so to do this, but I will…I hope to do much better with the next book. I’ve been browsing through it and there are some great recipes!


    • Hi Debra ~ Do you want to share the photos on your blog, or on Flickr? I can probably help you figure out how to do it (:

      • I do well with my own blog, but I haven’t really understood how to make them accessible to you and others in the book club. I have never used Flckr, and I think I just need a little time to do so…it is probably not too hard??? I’ll try to spend a little independent time with that and then if I run into problems, I’d appreciate the help! It’s just one more step in my learning curve 🙂 Thank you!

      • Hi Debra ~ Once you post the photos in a blog post on your blog, you can just share the URL in the comments of one of the posts here, or you can post a link to your blog post on Twitter with the hashtag #vegcookbookclub, or if you have an iPhone and are on Instagram, you can post your photos on Instagram with the hashtag #vegcookbookclub. Does that help?

  2. Debra, I hear ya! February has been a tough cooking month for me, but I did enjoy making the spinach lasagna, roasted quinoa with raisins and slivered almonds, yellow split pea dal, and kale and cauliflower salad. I really liked the spinach lasagna’s “ricotta” and was impressed with how simple, yet edible the raw kale and cauliflower salad was!

    This was the first time I’ve ever checked a cookbook out from the public library. While some folks might be grossed out, I totally got a kick out of cooking from a book with the legacy of many previous meals stained on its pages. It was like following a well-worn trail – I could go straight to the most stained pages. 🙂 I’ve proudly added a few of my own as I return it (apologies to any librarian reading this). Just ordered the Inspired Vegan! Looking forward to a new month!

    • I think it’s great, Leah, that you took the cookbook out of the library. What a great library that they had it! I was curious about the cauliflower salad. Raw cauliflower doesn’t really appeal to me. Does it soften when you add the dressing?

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