Monthly Archives: December 2012

Cashew Chocolate Mousse Pie + Hearty Lentil and Mushroom Shepherd’s Pie

Cashew Chocolate Mousse PieHappy New Year, VegCooks!

Our furnace broke last week (boo), so I’ve been making recipes that use the oven to keep our house warm!

I tried 2 recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

Cashew Chocolate Mousse Pie

A mildly sweet, but still rich pie, I liked it a lot, but I’m not sure it will pass muster with non-vegans (I’ll find out tonight!). It’s super easy to pull together, and I’ll definitely make it again. It has tofu in it, so it feels “healthy” to eat two pieces (:

Hearty Lentil and Mushroom Shepherd's PieHearty Lentil and Mushroom Shepherd’s Pie

It was difficult to take an attractive photo of this dish, but it was tasty.  It uses *a lot* of potatoes. You’re only seeing half of the potato layer in this photo. If you’re not a potato fan, I’d use a few less. If you don’t have a copy of Vegan Holiday Kitchen, you can view the recipe on FatFree Vegan Kitchen.


  • The recipe called for canned lentils, so I used Westbrae Organic Black Lentils, which were tasty.
  • I don’t like rice milk, so I used soy milk, which I already had on hand

VegCookbook Story Swap

• Elisa of Veggie Goes Vegan made Black Rice with Corn and Cranberries, Hearty Lentil and Mushroom Shepherd’s Pie, and the Coconut Butternut Squash Soup.

• Kelley of Eatin’ Vegan in Smalltown USA made Agave and Mustard-Glazed Green Beans, Chocolate-Orange Cake, Red Quinoa Pilaf with Kale and Corn, Roasted Squash and Peppers, Sauteed Asparagus and Broccolini, and the Black Bean and Sweet Potato Casserole.

• Lydia of vegankind made Hearty Vegetable Pot Pie, Dilled Miso-Tahini Dip and the Chocolate Nut Cookies.

• Jessica Diane made the Hearty Lentil and Mushroom Shepherd’s Pie.

I hope I got everyone. Y’all have been VegCooking machines!

What did you VegCook last week?

January 2013 VegCookbook: Crazy Sexy Kitchen

crazysexykitchenA big thanks again to all of you for your 2013 VegCookbook ideas. We’ll *definitely* be cooking from some of them in the New Year. I’ve included a list of your 50 VegCookbook suggestions at the bottom of the post.

To start the year off, we’ll be cooking together in January 2013 from Crazy Sexy Kitchen by Kris Carr and Chef Chad Sarno. I got it as a gift for Christmas, and can’t wait to dig into the recipes!

You can learn more about Kris on her website, follow her on Twitter at @kris_carr, on Instagram at crazysexykris, and on Facebook. If you tweet about what you cook, or share a photo of it on Instagram, use the hashtags #CSKitchen

If this is your first time cooking with us, you can read about how the VegCookbookClub works here.

Here are the 50 VegCookbooks you suggested that we cook from in 2013

  1. 30-Day Vegan Challenge
  2. 30-Minute Vegan
  3. 30-Minute Vegan’s Taste of Europe
  4. 500 Vegan Recipes 
  5. American Vegan Kitchen
  6. Ani’s Raw Food Kitchen
  7. Artful Vegan 
  8. Artisan Vegan Cheese
  9. Asian Vegan Kitchen
  10. Betty Goes Vegan
  11. Big Vegan 
  12. Color Me Vegan
  13. Complete Guide to Vegan Food Substitution
  14. Cookin’ Crunk 
  15. Eat Raw, Eat Well
  16. Eat, Drink and Be Vegan
  17. Everyday Vegan
  18. Fresh at Home
  19. Fresh from the Vegan Slow-Cooker
  20. Happy Herbivore Cookbook
  21. Happy Herbivore Abroad
  22. Heart Healthy Pizza
  23. Indian Vegan Kitchen 
  24. Joy of Vegan Baking
  25. Kansha
  26. La Dolce Vegan
  27. Love Soup
  28. Quick and Easy Low-Cal Vegan Comfort Food
  29. Quick Fix Vegan
  30. RAWvolution
  31. Ripe
  32. Sticky Fingers’ Sweet
  33. Ultimate Uncheese Cookbook
  34. Vegan Brunch
  35. Vegan Cookies Invade Your Cookie Jar
  36. Vegan Diner
  37. Vegan Eat World
  38. Vegan Feasts
  39. Vegan for the Holidays
  40. Vean Fusion World Cuisine
  41. Vegan Lunch Box
  42. Vegan on the Cheap
  43. Vegan Planet
  44. Vegan Sandwiches Save the Day
  45. Vegan Soul Kitchen
  46. Vegan with a Vengeance
  47. Vegetarian with a Vengeance
  48. Vive le Vegan
  49. World Vegan Feast
  50. Yellow Rose Recipes

Beet and Carrot Salad + Sweet Noodle Kugel from Vegan Holiday Kitchen

First off, thanks for the 50 VegCookbook suggestions! I will announce our January 2013 VegCookbook soon. Last week, I tried two recipes from our December VegCookbook, Vegan Holiday Kitchen:

Beet & Carrot Salad from Vegan Holiday Kitchen

The Beet and Carrot Salad was soooo good I made it twice in one week.  I boiled the beets a little to make them sweeter, but you can keep them raw too. My only tip is to follow the directions, and only boil them until they are just tender. I boiled them too long yesterday, and it wasn’t quite as good.

Sweet Noodle Kugel from Vegan Holiday Kitchen

The Sweet Noodle Kugel was also very tasty. It was so sweet, it felt like a dessert, but it’s listed as a side dish in the cookbook, so I felt justified eating it for dinner (:

VegCookbook Story Swap

What did you VegCook this week?

Call for 2013 VegCookbook Ideas

The VegCookbook Club will be one year old in January (yay!) and it’s time to start thinking about what VegCookbooks we want to cook from in 2013 (double yay!). Please share your suggestions in the comments, or on Twitter (@vegcookbookclub).

Here are the VegCookbooks we cooked from together in 2012:

January: Appetite for Reduction by Isa Chandra Moskowitz

February: The Vegan Table by Colleen Patrick-Goudreau

March: The Inspired Vegan by Bryant Terry

April: Blissful Bites by Christy Morgan

May: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

June: Everyday Happy Herbivore by Lindsay S. Nixon.

July: Wild About Greens by Nava Atlas

August: Let Them Eat Vegan by Dreena Burton

September: The Vegan Slow Cooker by Kathy Hester

October: Chloe’s Kitchen by Chloe Coscarelli

November: Forks Over Knives by Del Sroufe

December: Vegan Holiday Kitchen by Nava Atlas

Massaged Kale Salad with Cranberries and Pecans, Pinto Bean and Sweet Potato Tortilla Casserole + Simple Garlicky Greens

Pinto Bean and Sweet Potato Tortilla CasseroleI made three recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

1. Pinto Bean & Sweet Potato Tortilla Casserole (p. 28).  The recipe calls for black beans, but I prefer pintos, so that’s what I used. This was delicious and made lots of tasty leftovers.

My notes

  • Bake 2 sweet potatoes that are similar in size.  One of mine was larger than the other so when I took them out, the large one was firm (like the recipe called for), and the small one was mushy.  Since I couldn’t slice the small one, like the recipe suggests, I just spread it on top of the bean mixture
  • I used almond milk, instead of rice milk
  • I used Daiya cheese. I’m not a huge fan of fake cheese, so I only used 1.5 cups of Daiya to make the sauce, and didn’t sprinkle the remaining 1/2 cup on top.
  • It didn’t need salt to taste

Massaged Kale Salad with Cranberries and Pecans2. Massaged Kale Salad with Cranberries and Pecans (p. 17). Even though the recipe serves 6-8, I ate the whole thing for lunch. Yum.

My notes

  • Used chopped pecans, instead of cashews
  • My bunch of kale was small, so I halved the rest of the ingredients.
  • I used Vegenaise.
  • Add the vegan mayo slowly. Depending upon how big your bunch of kale is, it can become too much very quickly.

Simple Garlicky Greens3. Simple Garlicky Greens (p. 275)

A quick and tasty way to prepare greens. I used dino kale, also known as Tuscan kale, Lacinato kale, and black kale. It’s my favorite!

No notes ’cause it’s pretty easy to make.


VegCookbook Story Swap

• vegankind made Cashew Chocolate Mousse Pie and Baked Tofu-Tortilla Extravaganza.

• Eatin’ Vegan in Smalltown USA made:

• Elisa Camahort Page of Veggie Goes Vegan made the Smashed Potatoes with Mushroom Gravy (post to come), and the Red Wine-Roasted Brussels Sprouts.  You can view her before and after roasting photos on Flickr.

What did you VegCook this week?

Ravioli with Sweet Potatoes and Sage + “Three Sisters” Stew from Vegan Holiday Kitchen


Last week I made two delish dishes from our December VegCookbook, Vegan Holiday Kitchen. The first was the Ravioli with Sweet Potatoes and Sage.

Ravioli with Sweet Potatoes and Sage from Vegan Holiday Kitchen

Sooooo good. It takes a little time to assemble all of the parts, but it’s worth it. For the ravioli, I used Rising Moon Organics’ Organic Butternut Squash Ravioli. I made one boo boo while assembling the recipe, that actually tasted quite good. You’re supposed to top the ravioli with the cubed sweet potatoes, and then add the bread crumbs, but I put the bread crumbs on, and then the sweet potatoes, so I just added another layer of breadcrumbs on top. You can’t really have too many breadcrumbs on a casserole, right?

I also made the “Three Sisters” Stew. According to the book, “Squash, corn and beans are known as the ‘Three Sisters’ in Native American mythology. In some legends, the sisters are also the daughters of the Earth Mother.”

"Three Sisters" Stew from Vegan Holiday Kitchen

The stew was very flavorful, and surprisingly sweet. We ate it with rice and the Maple Roasted Brussels Sprouts from our October VegCookbook, Chloe’s Kitchen. We’re not a super spicy-loving household, so I only used 1 teasoon of chili powder, even though it called for two, and omitted the 1-2 fresh hot chilies. Oh, and I used an orange bell pepper, even though the recipe called for a green, or a red one, which would have looked much nicer. My orange pepper blended in with the butternut squash.

What did you VegCook this week?

Coconut Butternut Squash Soup + Mixed Greens with Green Apples, Beets and Pistachios

Mixed Greens with Green Apples, Beets and PistachiosHead cold + torrential rain storm + no food in the house = spaghetti + delivery food.

When I finally felt better, and the rain stopped, I was dying for some vegetables, so I made the Mixed Greens with Green Apples, Beets and Pistachios from our November VegCookbook, Vegan Holiday Kitchen.  I loved the rainbow of colors and textures in this salad. The green apples, lettuce, cucumbers and pistachios combined with the red/orange beets, dried cranberries and carrots make it a perfect dish for the Christmas section of the cookbook. The only thing I would change is the dressing. The recipe calls for lemon juice and olive oil, but I think it could use a dressing with a bit more pizzazz.

Coconut Butternut Squash SoupI received a review copy of Vegan Holiday Kitchen last year, so for two Thanksgivings in a row I’ve made the Coconut Butternut Squash Soup. It is sooooooo good.

Both years, we had it as a mid-afternoon snack before our big holiday dinner. It’s crazy delicious and super easy to make, especially if you have an immersion blender.

VegCookbook Story Swap

  • Veggie Goes Vegan made the Massaged Kale Salad and Pueblo Corn Pie from Vegan Holiday Kitchen.
  • Veggie Goes Vegan also made the Black Bean and Sweet Potato Tortilla Casserole from Vegan Holiday Kitchen.
  • Seize the Veggies made the Barley and Sweet Potato Pilaf from Forks Over Knives.
  • Eatin’ Vegan in Smalltown, USA made the Vegetable White Bean Hash from Forks Over Knives.
  • vegankind made the Millet Loaf Balls and Millet Stew from Forks Over Knives.
  • vegankind also made the Mean Green Smoothie from Forks Over Knives.

What did you VegCook this week?