It’s time to choose our next VegCookbook! Please vote in the poll below (check out the links to the cookbooks below the poll, if you want to read more about them). I’ll announce our August VegCookbook on Monday, July 29th.
Last week, I made the “Hide the Lentils” Tomato Sauce, which was very tasty. I forgot to take a photo at dinner time, so this snap is of my taking the leftovers to work for lunch. When I make this again, I’ll add some olives and a sprinkle of red pepper flakes to give it some zing.
I also made the Drink Your Greens Smoothie, which was super yummy. I just used a regular blender, not a Vitamix. It took awhile to puree the frozen bananas and the kale, but it happened eventually.
Last week, I made the Bean and Corn Tortilla Lasagna with Avocado which was very yummy, and made lots of leftovers.
And the Tamari-Roasted Chickpeas, which I ate over leftover spaghetti. They smelled so good, I took them out a little early. Next time, I’ll let them cook longer, and will add a little more rosemary, just because I like that flavor.
I also made the “Honey” Mustard Vinaigrette which was very sweet, and consequently, very good ( :
And I made the Lemon Garlic Pasta. Although the photo is kinda blah, this was a very tasty and easy to make dish that I’m sure I’ll make again.
We’re off to roaring start with our July VegCookbook, Eat, Drink and Be Vegan. So many new VegCookbook Club members shared photos of dishes that they tried that I thought we’d reverse things this week and start off with our
I made two dishes from Meatless last week: the Brown Rice with Black Beans and Avocado and the Shiitake Fried Rice.
Honestly, the Brown Rice with Black Beans and Avocado made me remember why we have canned beans and quick-cooking rice. Holy cow did this dish take forever. The weird thing is that eaten alone, the rice was too salty and the beans didn’t have much flavor, but eaten together with the avocado, tomato, cilantro and red onion, it was very good.
The Shiitake Fried Rice was quite tasty and easy to whip up. If you’re vegan, you could make it without the egg, or replace the egg with marinated tofu. The recipe calls for 4 cups of brown rice, but I didn’t make enough, so I used 3 cups. I think this may have actually made the dish even tastier because there was less rice to dilute all of the other yummy flavors. Adding lime juice to it at the end was brilliant.
VegCookbook Club Story Swap Because last week was the end of June, and today is the beginning of July, folks cooked from both VegCookbooks: