I made my first juice, the Carrot Apple Ginger Juice, from our April VegCookbook, How It All Vegan!, by Tanya Barnard and Sarah Kramer. Soooooooo good. The combination of the sweet carrots and apples with the spicy ginger was fantastic.
I’m wondering if I have a vitamin A deficiency ’cause I couldn’t stop cooking with carrots! I also made the Artichoke Rotini Pasta topped with Faux Parmesan Cheese with a side of JB’s Sweet Dill Carrots. Everything was delicious. The faux parm was easy to make (you throw toasted sesame seeds, nutritional yeast and salt into the blender), but don’t rush pouring the sesame seeds into the blender (like I did), or you’ll be sweeping up sesame seeds for days!
I also made Tanya’s Asian Creation with a side of Jana’s Lemon Carrots.
Tanya’s Asian Creation is one of my favorite recipes from How It All Vegan!. I’ve made it many, many times. This isn’t really the season for butternut squash, so it didn’t have the amazing sweetness is usually has, but it was still good. I used olive oil rather than flax seed oil (flax seed oil is expensive), and soy sauce instead of Bragg’s Liquid Aminos, ’cause I had it on hand. After my sesame seed explosion while making the Faux Parmesan, I wasn’t up for making the gomasio from scratch, so I bought a bottle of Eden Organic Gomasio. I like gomasio, so I know I’ll use it again.
The Jana’s Lemon Carrot recipe was a new one for me, and very tasty. Both carrot recipes were quick, which is a big plus for me when adding a veggie side dish to a meal.
Before we go into the VegCookBook Club Story Swap, I wanted to let you know that Sarah posted on her blog that her surgery is tomorrow (April 9th). Her shop will be closed for two weeks while she recovers. You can send her an encouraging note via email, snail mail, Twitter, Facebook, or Instagram.
VegCookBook Club Story Swap
- Babette of Vegan à Montréal made Mashed Garlic Potatoes with Kale (patates pilées à l’ail et au chou vert frisé)
- Debra of Breathelighter made Savoury Shepherd’s Pie.
- Lydia of Vegankind made Spicy Black Bean Burgers, Sunflower Seed Avocado Spread, and Faux Feta.
What did you VegCook last week?