Monthly Archives: January 2013

February 2013 VegCookbook: Color Me Vegan by Colleen Patrick-Goudreau

ColorMeVeganA big thanks to everyone who voted in our February VegCookbook poll. You selected Color Me Vegan by Colleen Patrick-Goudreau to be the next VegCookbook we’ll cook from together.

If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club About page.

You can learn more about Colleen on her website, follow her on Twitter at @PatrickGoudreau and like her Facebook Page. If you’ve been VegCooking with us for awhile, you’ll remember that we cooked from Colleen’s cookbook, The Vegan Table, in February 2012.

I’m looking forward to cooking through Color Me Vegan with you in February!

Mango and Coconut Quinoa + Tofu Country Scramble

It’s our last week cooking from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr. Before I forget, Kris has a Vitamix giveaway happening on her Facebook Page between now and February 2nd.  To enter, upload a photo of your favorite recipe from Crazy Sexy Kitchen. I think I might do it. I would *love* to have a Vitamix.

Last week, I tried two breakfast recipes:

Mango and Coconut Quinoa

Yum. Mango coconut and quinoa, I mean, you can’t really go wrong with that combination.

coconut mango quinoa


Tofu Country Scramble

Also good. It made quite a lot so I also had it for breakfast one day, dinner one night, and an afternoon snack on another day.

tofu country scramble


VegCookbook Club Story Swap

What did you VegCook this week?

What Shall Our February VegCookbook Be?

When you sent in your 2013 VegCookbook ideas, you came up with over 50 recommendations! I’ve put four of the most frequently suggested VegCookbooks into a poll (below). Please vote by Jan. 28th for the VegCookbook you would like to cook from in February.

Here are the links to VegCookbooks on IndieBound, if you’d like to learn more about them:

Color Me Vegan by Colleen Patrick-Goudreau

Eat, Drink and Be Vegan by Dreena Burton

Happy Herbivore Abroad by Lindsay S. Nixon

Vegan Eats World by Terry Hope Romero

Coconut and Red Lentil Soup + Warm Kale and Quinoa Salad

Last week was another busy one, so I only had a chance to try two recipes:

Coconut and Red Lentil Soup

Soooooooo delicious. Highly recommend.  Be sure to use all of the suggested lemon zest and lemon juice. It really makes the dish. It was so thick, we ate it over rice. Yum.

coconut and red lentil soup

Warm Kale and Quinoa Salad

Warm Kale and Quinoa Salad

I was a little disappointed with this recipe. It wasn’t that it was bad, just a little bland for my taste.  That said, I added some soy sauce and nutritional yeast to it the next day for lunch, and enjoyed it (:

VegCookbook Story Swap

What did you VegCook last week?

Avo Toasts, Crazy Sexy Goddess Smoothie + Sauteed Chard

Last week was super busy, so I tried 3 quick recipes from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr.

avo toastsAvo Toasts

I can’t even tell you how many times I made these last week. I was constantly snacking on them. Yum, yum, yum.  I liked the addition of salt, pepper and red pepper flakes, but wasn’t crazy about the lime juice. It made the toast a little soggy.

Crazy Sexy Goddess SmoothieCrazy Sexy Goddess Smoothie

I made this 2-3 times last week too. It’s not very pretty, but it was tasty.  I’d never put a cucumber in my smoothie before, but it gave it a very fresh, “I’m at the spa” flavor.  I don’t think I’d used an avocado in my smoothie either, but I liked it.

sauteed chard, roasted garlic, garlic and parsely pastaSauteed Chard

As you all know, the evil winter cold and flu season is here. The hubs and I are determined not to get sick (fingers crossed). This is our illness begone dinner: Fragrant Garlic Parsley Pasta from How it All Vegan! by Sarah Kramer and Tanya Barnard, Roasted Garlic from The Garden of Vegan by Sarah Kramer and Tanya Barnard, and Sauteed Chard from Crazy Sexy Kitchen.

The chard was sooooooo good. The combination of soy sauce and nutritional yeast at the end is genius. It was the best sauteed chard I’ve had. I’ll definitely make it again.

VegCookbook Story Swap

What did you VegCook last week?

Chai Latte, Roasted Root Veggies, Split Pea Soup + Lemon Oil

Hello VegCookbook Clubbers old and new!

I’m excited to cook with you during the 2nd year of the VegCookbook Club. Last week, I tried four recipes from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr.

chai latteChai Latte

Easy to make and yummy. Definitely a *spicy* chai, rather than a sweet one. The grated ginger, cinnamon, and cardamom made the drink a little gritty, so I strained it after I blended it. Yum.

roasted root vegetablesRoasted Root Veggies (basic)

We had these for New Year’s Eve.  The cookbook offers five ways to make them (Spicy Indian, Apricot Mustard, Fresh Herb, BBQ & Peanut Sauce), but I chose to use the basic version (oil, salt and pepper). I liked the combination of root veggies: carrots, red potatoes, yam, butternut squash and cauliflower). All of the vegetables came out mushier than I’m accustomed to, but they were still delish.

Split pea soupSplit Pea Soup

The recipe is actually called, Split Pea Soup with Dulse and Kale, but my grocery store didn’t have dulse, nevermind applewood-smoked dulse, so I used the recommended substitute: smoked paprika. As for the kale, I bought a lovely looking bunch of dino kale, but when I went to wash and slice it, it was covered in yucky looking black spots. So, I ditched it.  Even without the dulse and kale, the soup was really good.  I’ll definitely make it again.

lemon oilLemon Oil

We had salad with our split pea soup, and I dressed it with this lemon oil. Very tasty, and very lemony. I will make it again, but may leave out the lemon zest. It was a bit too lemony.

VegCookbook Story Swap

What did you VegCook last week?