Monthly Archives: March 2013

Our April Cookbook: How It All Vegan by Sarah Kramer

howitallvegan10theditionA big thanks to everyone who voted in the April VegCookbook poll! As I mentioned in the poll post, VegCookbook author, Sarah Kramer, announced on her blog earlier this month that she had been diagnosed with breast cancer. I want to support Sarah during this challenging time by cooking from one of her VegCookbooks in April, so all of the VegCookbooks listed in the poll were by Sarah.

The poll results are in, and you chose How It All Vegan! by Sarah Kramer to be our April 2013 VegCookbook. You can connect with Sarah on her blog, Twitter, Facebook, and Instagram.

If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club About page, and read about folks’ experiences with the on the Love Notes page.

I’m looking forward to cooking through How It All Vegan! with you in April, and to hearing about what you cooked from our March VegCookbook, Vegan Brunch, on Monday. Have a great weekend!

Puttanesca Tofu Scramble

Puttanesca Tofu Scramble

After Debra of Breathelighter made the Puttanesca Tofu Scramble from our March VegCookbook, Vegan Brunch, she shared in the comments that she, “totally devoured it.”

I made it tonight, and we devoured it too.  Yum! I’m already a big fan of puttanesca flavors (tomato, olives, capers), and tofu is such a good absorber of flavors, it’s a perfect combo. I didn’t include the full 1/2 teaspoon of recommended red pepper flakes ’cause I’m a spicy whimp, but it still had some kick after adding a few shakes from the red pepper flake bottle.
If you don’t have a copy of Vegan Brunch, you can see the Puttanesca Tofu Scramble recipe on Isa’s site, Post Punk Kitchen.

VegCookBook Club Story Swap
I had to put the weekly round-up up tonight, rather than on Monday, when I usually do. I’m sorry if I missed anyone who was waiting to post their photos, posts, or comments on Monday. I’ll be sure to include you in next week’s round-up.

What did you VegCook last week?

Don’t forget to vote in the poll for April’s VegCookbook.

Let’s Support Sarah Kramer with Our April VegCookbook (Poll)

On March 14th, VegCookbook author, Sarah Kramer, announced on her blog that she had been diagnosed with breast cancer. I felt so sad when I read her  post. As if I’d received bad news from a good friend. I’ve been cooking from How It All Vegan! and Garden of Vegan, that she co-wrote with Tanya Barnard, for over a decade. Sarah’s cookbooks are a part of my daily life.

How many of you got one of her cookbooks as your first VegCookbook?

I would like to support Sarah during this challenging time by cooking from one of her VegCookbooks in April. Please vote in the poll below by 5 PM PT on March 27th for which one of Sarah’s VegCookbooks you would like to cook from together next month.

You can follow Sarah’s journey on her blog, Twitter, and Facebook.


How It All Vegan!


The Garden of Vegan

La Dolce Vegan!

Vegan a Go-Go!

Banana Rabanada + Smoothie Supreme from Vegan Brunch

bananas rabanada and smootie supreme

It was another busy week, so I did all of my VegCookbook cooking for the week this morning! I made the hubs and I the Banana Rabanada (Brazilian French Toast) and the Smoothies Supreme. Both were delicious!
The Banana Rabanada was particularly yummy. Who would think to blend bananas, corn starch, vanilla, and almond milk to create a french toast soaking mixture. Sooooo good. You definitely don’t want to make your slices bigger than the recommended  1 inch, so that the bread soaks up all the banana goodness. The recipe called for a stale baguette, do I bought one on Friday morning and used it today (Monday), which worked great.

VegCookBook Club Story Swap
Instagram is down right, so apologies if I missed a photo that you tagged with #vegcookbookclub.

What did you VegCook this week?

Perfect Pancakes from Vegan Brunch by Isa Chandra Moskowitz

Last week was super busy, so I only had time to make one of my favorite recipes from our March VegCookbook, Vegan Brunch: the Perfect Pancakes.

perfectpancakes

What I love about these pancakes is 1. because they’re vegan you can always have all the ingredients on hand to whip up pancakes at a moment’s notice, and 2. the addition of maple syrup and cinnamon to the batter makes them extra delish!

VegCookBook Club Story Swap

What did you VegCook this week?

Two Yummy Tofu Scrambles for Vegan Brunch

Last week, I made two tofu scrambles from our March VegCookbook, Vegan Brunch by Isa Chandra Moskowitz.

Basic Scrambled Tofu

Basic Scrambled Tofu

I’ve had Vegan Brunch for awhile, and this recipe, along with the Perfect Pancakes recipes, are two of my favs. It’s super flavorful and easy to make. The only thing is, I can’t get the tofu to look like the photo in the book. My tofu always crumbles, rather than holds its shape in blocks, even though I’m using the extra-firm variety. I served it with Field Roast Italian “Sausage” and toast.

Sesame Scrambled Tofu and Greens with Yams

Sesame Scrambled Tofu and Greens with Yams

This was so so so so good.  The combination of the sweetness of the yams, with the nuttiness of the sesame seeds and sesame oil, with the spiciness of the ginger and red pepper flakes, and the saltiness of the soy sauce is genius.  You could eat it as is, or put it on noodles for dinner.  I will definitely make this again.

VegCookBook Club Story Swap

Because this week included two different months, folks made dishes from our February VegCookbook, Color Me Vegan, and our March VegCookbook, Vegan Brunch.

Vegan Brunch

Color Me Vegan

What did you VegCook this week?