Avocado Toast, 5-Minute Salad, Garlic Bread, and Penne alla Vodka

I’m loving our October VegCookbook, Chloe’s Kitchen, so far.  Howabout you?

I’ve tried four dishes. The Avocado Toast was crazy simple and crazy delish. Who would think to put olive oil, lemon juice, red pepper flakes, salt, pepper and avocado on toast? YUM!

On Saturday, when I had more time to cook, I made a full meal from Chloe’s Kitchen: Penne alla Vodka, Chloe’s Favorite Five-Minute Salad, and the Best Garlic Bread in the World.

The penne was good, but a little tart, for my taste. It needed a little sprinkling of sweetener.  We had enough sauce and penne for leftovers, so on Sunday night I added sauteed peppers and an onion to the sauce, which sweetened it up.

I’ve made Chloe’s Favorite Five-Minute Salad twice. I wouldn’t say it takes five minutes, but it is quick, especially the dressing, which is just some rice vinegar, salt, pepper, and a mashed up avocado.  The first one I made was better than the first. For some reason, my second try was kind of bitter. I’m not sure if it was the tomatoes ( I used cherry tomatoes the second time, and a whole tomato the first time), too many scallions, or the lettuce (I used a head of lettuce the first time, and a baby romaine mix the second time).

My favorite recipe, not surprisingly, was the Best Garlic Bread in the World. It has quite a bit of nutritional yeast on it, which I thought was yummy, but is something to keep in mind when serving it to folks unfamiliar with that distinctive flavor.

What did you VegCook this week?

P.S. I have three blogging classes coming up in October:
Oct. 14 (Berkeley, CA): Tea & Cupcakes with Creative Bloggers
Oct. 16-Nov. 6 (Virtual): Juicy Blogging E-Course: The Art & Play of Blogging
October 27
(Berkeley, CA): Blogging for Writers: Build an Audience for Your Work

16 responses to “Avocado Toast, 5-Minute Salad, Garlic Bread, and Penne alla Vodka

  1. I have made the ginger nutmeg spice cupcakes and they are out of this world. My family is not into things that are really sweet so I made them without the frosting and caramel. We have been eating them like muffins really and they are delicious just like that. Also less work for me. I have made them three times in the past three weeks. I have been giving them away to friends and family. Vegans and non vegans are in love with them. I failed at making the spaghetti bolognese. My food processer is old and overprocessed the beans, walnuts, and mushrooms 😦 im not going to try it again it just doesn’t appeal to me anymore. The moo shu vegetables were good. My family also loved the Thai chickpea burgers but they were falling apart a little bit. I think I will try to bake them next time instead of frying. Note the sweet’n’spicy sauce was too sweet. I tend to go more for the savory. Overall Chloe’s recipes appeal to me and my family and some will end up as staples in our household, especially the cupcakes!

  2. Thanks for inspiring me to try the avocado toast, I’ll give that a try next week! Coincidentally I made the garlic bread last week: check out my picture in the flickr group. It was delicious, I loved the extra cheesyness from all the nutritional yeast.

  3. Marissa ~ Wow! You’re a cooking machine! Do you have photos of anything that you’ve cooked? You could add them to the VegCookbook Club Flickr group: http://www.flickr.com/groups/vegcookbookclub/ or tag them with #vegcookbookclub on Instagram: http://statigr.am/tag/vegcookbookclub/

    Barbi ~ Your bread looks fantastic! I’ve added the photo to my VegCookbook Club Pinterest Board: http://pinterest.com/bbravo/vegcookbook-club What is the yummy-looking soup in the background?

    • Thanks, I have been playing around with the idea of going to culinary school. Unfortunately, I haven’t taken any pictures but I think I will start. I will start an instagram account. I am planning on making the Mango Masala Panini, I will post accordingly. A note we ate the Thai chickpea burgers without bread. I was glad to hear the falafel sliders turned out well. I am a sucker for falafel.

  4. I made the falafel sliders with avocado hummus and tahini sauce. It was delish. The avocado hummus is great and can be used on its own as well as the tahini sauce, but together they made a wonderful combination. I also made the orange crispy tofu and it was fantastic. Lots of flavor going on. The whole family loved it.

  5. Just finished eating (devouring) the Ooh-La-La Lasagna. Click on my name to read about it in my blog.

  6. The soup in the background is from another great cookbook, Ripe from Around here by jae steele! A future cookbook club try perhaps? 🙂

  7. Barley Bliss Casserole~yum! eatinveganinsmalltownusa.blogspot.com

  8. I tried Chloe’s macaroni and cheese from her website-on a break from buying cookbooks; awaiting this one from my library.

    I followed the recipe exactly, except I did not make it with broccoli, because I was looking for pure mac and cheese! I was pleased to find a non-nut based mac and cheese. I have a son with a nut allergy which means all cashew/nut-based sauces are off limits and this kiddo loves mac and cheese…I will however have to sub out the almond milk when I make it for him, which is easy enough.

    On her blog, I read the comments and it was discussed that 2 tsp salt was way too much. I added it slowly and stopped with adding 1 teaspoon. Maybe those with the cookbook can help me out. She calls for sea salt…ok I have coarse and fine sea salt, but I’m not sure what she is thinking. I ended up using my kosher salt as a middle ground:)

    Result: I liked it. But it was not love. To be honest, I’m still getting used to nutritional yeast. So even though I’m not jumping up and down, what redeemed it for me, was the awesome creaminess of the sauce. And of course, knowing that it’s vegan and so much better for one than all that saturated fat in regular cheese! When I added freshly ground pepper, I liked it more. I plan to play around with it to decrease the yeast a bit.

  9. Marissa ~ How did the Mango Masala Panini go?

    Marli ~ Thanks for letting us know about the yumminess of the falafel sliders with avocado hummus & tahini sauce, and the orange crispy tofu. This cookbook seems to be a winner!

    Barbi~ Thanks for letting me know about the VegCookbook, Ripe from Around Here. It looks so cute.

    Kelley ~ Your Ooh-La-La Lasagna & Barley Bliss Casserole look delish. Do you think you’ll make the Barley Bliss Casserole over the holidays? It looked like it could be that kind of dish.

    julieruns ~ I feel ya on the nutritional yeast. It has such a dominant flavor. In terms of the sea salt, in the cookbook, she just says that she prefers the flavor of sea salt to table salt. I’m sure you could use table salt too.

    • The mango masala panini took a while to make (two hours) and to be honest I was disappointed. After doing all this work you put the mango chutney, spiced masala, and cauliflower curry on two pieces of bread and it takes away from the flavors that took so long to create. The next day for leftovers I made coconut curry rice and served it with the spiced masala, mango chutney, and cauliflower curry and got rid of the bread altogether. It was delicious and would make it like that again. P.S. instead of tamarind in the mango chutney I substituted it for half orange juice and half lime juice.

  10. Hi Marissa ~That’s too bad the mango masala panini didn’t turn out yummy, (especially after two hours!), but at least you were able to re-use it in a more delish way the next day (:

  11. Eileen Likes To Eat

    I am doing a cookbook challenge to cook every recipe from Chloe’s Kitchen.
    Hope you don’t mind that I added your post to my blog page under “Others who made it”.

    • Hi Eileen,

      Of course it’s OK. I really appreciate your asking, and linking to the VegCookbook Club. Chloe’s Kitchen is a great VegCookbook. What a fun challenge!

  12. Pingback: [Cookbook Challenge] Chloe’s Kitchen – Chloe's Favorite Five-Minute Salad (Vegan)

  13. Pingback: [Cookbook Challenge] Chloe’s Kitchen – Avocado Toast (Vegan)

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