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?

10 responses to “Beet and Carrot Salad + Sweet Noodle Kugel from Vegan Holiday Kitchen

  1. OK, I made the Hearty Lentil and Mushroom Shepherd’s Pie for Christmas Dinner and posted the pics on Flickr:

    It was very tasty and pretty easy. I got to use my adorable red Le Creuset casserole too. I think using red lentils would have made the filling more attractive. Also, I find it interesting the recipe called for canned lentils. Yes, it did make it a touch more simple, but lentils are one of the easier legumes to cook (and that I have on hand), so it would have been good to have alternate instructions to incorporate fresh-cooked lentils too.

  2. I made Agave & Mustard-Glazed Green Beans; Chocolate-Orange Cake (in the shape of a Yule log); and Red Quinoa Pilaf with Kale & Corn.

  3. That beet and carrot salad sounds great. I also made hot spiced apple cider, dilled miso-tahini dip, and a pot pie that looked messy but turned out to be delicious.

  4. I did not cook from this months cookbook but am looking forward to cooking in 2013

  5. Looking forwars to cooking in 2013. Hoping to move further away from meat

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