Monthly Archives: July 2013

Our August Vegcookbook: Betty Goes Vegan

Betty Goes VeganThe winner of the August 2013 VegCookbook poll is Betty Goes Vegan by Annie & Dan Shannon.

For more info about the Shannons, go to:, and follow them on Twitter (@AJShannon), Facebook, and Pinterest.

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

I’ll post the final round-up of what we cooked from our July VegCookbook, Eat, Drink and Be Vegan, on Thursday, August 1st.

I’m looking forward to VegCooking with you from Betty Goes Vegan in August!

What Should Our August VegCookbook Be?

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.

Betty Goes Vegan

Happy Herbivore Abroad

Spork Fed

Vegan Indian Cooking

“Hide the Lentils” Tomato Sauce + Drink Your Greens Smoothie

You’re all still VegCooking like crazy through our July VegCookbook, Eat, Drink and Be Vegan, by Dreena Burton. I’m loving all of your photos and comments, especially on Instagram, where folks are using the hashtag #vegcookbookclub.

Look for our August 2013 VegCookbookClub Poll to come out tomorrow!

VegCookbook Club Story Swap

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.

"Hide the Lentils" Tomato Sauce

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.

Drink Your Greens Smoothie

What did you VegCook last week?

Tamari-Roasted Chickpeas + Bean and Corn Tortilla Lasagna with Avocado and more!

Y’all are cooking up a storm from our July VegCookbook, Eat, Drink and Be Vegan by Dreena Burton, so let’s jump right into our swap:

VegCookbook Club Story Swap!

Last week, I made the Bean and Corn Tortilla Lasagna with Avocado which was very yummy, and made lots of leftovers.

Bean and Corn Tortilla Lasagna with Avocado

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.

Tamari-Roasted Chickpeas

I also made the “Honey” Mustard Vinaigrette which was very sweet, and consequently, very good ( :

"Honey" Mustard Vinaigrette

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.

Lemon Garlic Pasta

What did you VegCook last week?

Quinoa Chickpea Confetti Casserole + Lemony Cashew-Basil Pesto + Simply Greens

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

VegCookbook Club Story Swap:

I made the Quinoa Chickpea Confetti Casserole and Simple Swiss Chard (except that I used purple kale instead of chard).

Quinoa Chickpea Confetti Casserole

And I made the Lemony Cashew-Basil Pesto which I loooooooooved, and will definitely make it again, especially because in a comment on Instagram, Dreena Burton said that it freezes well!

 Lemony Cashew-Basil Pesto

What did you VegCook last week?

P.S.  Please excuse any spelling or link errors. I had to rush the post today! If you see any boo boos, lemme know, and I’ll fix ’em.

Shiitake Fried Rice + Brown Rice with Black Beans and Avocado

Last week was our final week cooking from our June VegCookbook, Meatless, before we move onto our July VegCookbook, Eat, Drink and Be Vegan.

I made two dishes from Meatless last week: the Brown Rice with Black Beans and Avocado and the Shiitake Fried Rice.

brown rice with black beans and avocado

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.

 Shiitake Fried Rice

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:


Eat, Drink and Be Vegan

You can see the recipes that Cinbok and Evesfca tried on Dreena Burton’s website, Plant-Powered Kitchen:

What did you VegCook last week?