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?

15 responses to “Chai Latte, Roasted Root Veggies, Split Pea Soup + Lemon Oil

  1. That chai latte looks heavenly! I love the Vegan Clam Chowder from Crazy Sexy Kitchen. It warms you right to your soul 🙂

  2. I was just thrilled to see the cook book selection for this month. I’m familiar with the author through her Hay House Radio spot, and she’s an inspiration in promoting good health. I made the Cashew Cream Cheese over the weekend and it’s fabulous. I’ll post some photos soon. I plan to make the Meditteranean Wrap in the next day or so and photos of that would be preferable to the Cashew Cream Cheese all by itself. It looks and has the consistency of hummus, so it’s not that appealing in a photo. But it’s somewhat sweet and absolutely fabulous! A new favorite I’ll be making often. Debra

  3. I finally got a recipe made~Asian Noodles with Black Vinaigrette (pg 174/226). Delicious! For some reason my blog isn’t letting me post pictures. And I can’t figure it out!

  4. Wow, I’m so impressed with the Crazy Sexy Kitchen Project blog. That’s some cookbook stamina. I think it is great that VegCookbook Club gets to try a variety of cookbooks but it must really be educational to cook from one volume, start to finish.

  5. I definitely want this book now!! The recipes look great!

  6. I made the Italian Lemon Dressing today. I thought it was fabulous. I liked the chai latte smoothie as well. The flavors were really neat. I love the roast veggie photo – those are great for winter. I have the pea soup on my next soup list! Thanks for the blog post! I really love this cookbook.

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