Monthly Archives: August 2013

Black Pepper Tofu Macaroni Salad + Spinach Waldorf Salad + Strawberry and Cream Quinoa Porridge + more

Sorry for the delay in this week’s round-up. Life has gotten rather busy! Since I last posted a round-up, I tried four recipes from our August VegCookbook Betty Goes Vegan:

Black Pepper Tofu Macaroni Salad

Very yummy, and it made lots of leftovers, which is a big plus in my book. I’m not a big fan of vegan cheese, so I didn’t add the suggested 1/2 cup of Daiya shredded cheddar. The only drawback is that this takes a long time to make, almost three hours, so it isn’t a good weeknight recipe.

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Strawberry and Cream Quinoa Porridge

Comforting, sweet and delicious.

Strawberry and Cream Quinoa Porridge

Sloppy Joels

These were surprisingly good. I saw surprising because the concept of a Sloppy Joe has never appealed to me, but I liked these. I only used 1/4 cup of ketchup, rather than a cup, ’cause I had less at home than I thought, but it was still tasty.

Sloppy Joels

Spinach Waldorf Salad

I really liked this recipe, and will definitely make it again. The biggest challenge was finding a 1/2 cup of vegan plain yogurt.  I tried five store (3 local grocery stores, Safeway and Trader Joe’s).  None of them carried plain vegan yogurt. I finally found some at a natural food co-op.

Spinach Waldorf Salad

VegCookbook Club Story Swap

What did you VegCook last week?

I’m looking forward to VegCooking with you from our September VegCookbook, Vegan Indian Cooking.

P.S. My Juicy Blogging E-Course starts next week!

JuicyBloggingwithBrittBravo

Our September VegCookbook is Vegan Indian Cooking by Anupy Singla

Vegan Indian Cooking

A big thanks to everyone who voted in our poll!

In September, we’ll be cooking from Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes by Anupy Singla. You can download a free PDF copy of Vegan Indian Cooking on the Agate Publishing website.

To learn more about Anupy, go to her website, www.indianasapplepie.com, follow her on Twitter at @Indianapplepie, and like her Facebook Page.

I’m running a bit behind on the weekly round-up, and will post by the end of the month, so keep sharing your VegCooking experiences from our August VegCookbook, Betty Goes Vegan!

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.

What Should Our September VegCookbook Be?

It’s time for us to choose our next VegCookbook! If you’re participating in VeganMoFo in September, you might be cooking from this VegCookbook a lot, so choose wisely ( :

Please vote in the poll below. I’ve posted links to the cookbooks on Amazon, below the poll, if you want to read more about them.

I’ll announce our September VegCookbook on Wednesday, August 28th.

Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That are Bound to Please by Drew Ramsey and Jennifer Iserloh

50ShadesofKale

Mouthwatering Vegan: Over 130 Irresistible Recipes for Everyone by Miriam Sorrell

mouthwateringvegan

 Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes by Anupy Singla

Vegan Indian Cooking

VB6: Eat Vegan Before 6 to Lose Weight and Restore Your Health . . . for Good by Mark Bittman

vb6

Italian Chopped Salad, Spicy Eggless Salad + Fettucine with Cannellini Beans and Artichoke Hearts

Hello VegCooks!

Last week I tried three recipes from our August VegCookbook, Betty Goes Vegan.

1.  Italian Chopped Salad

I really liked this recipe and will definitely make it again.  My grocery store doesn’t carry the recommended Gardein Chick’n Scallopini, or Yves Meatless Pepperoni, so I replaced them with Wildwood Hickory BBQ Smoked Tofu and Field Roast Wild Mushroom Deli Slices. I loved how the Field Roast slices got crispy when I fried them. Almost like Bac-O Bits. I didn’t add the olives and pepperoncini, but I’m sure they would make it even more tasty.

Italian Chopped Salad

2. Spicy Eggless Salad

This was also yummy. I added some more Tony Chachere’s Creole Seasoning at the end to give it a little more flavor.

Spicy Eggless Salad

3. Fettucine with Cannellini Beans and Artichoke Hearts

I enjoyed this one too. My only complaint (and I haven’t found a vegan creamy pasta sauce recipe that doesn’t do this), is that once the pasta cools, the sauce gets kinda gummy.

Fettucine with Cannellini Beans and Artichoke

Overall, it was a much better VegCooking week than last week ( :

What did you VegCook last week?

What did you VegCook last week?

Rosemary Garlic Bread, Cacio e Pepe + Penne All’Arrabbiata

Sorry for the late round-up this week. I’ve been busy spreading the word about my upcoming Juicy Blogging E-Course.

Last week I made three things from our August VegCookbook, Betty Goes Vegan.

1. Rosemary Garlic Bread

This was super yummy. I made a little boo boo and didn’t crush the rosemary like the recipe said to, but it was still good.

Rosemary Garlic Bread

2. Cacio e Pepe

This was fine. I’m not a huge vegan cheese fan, so that was a big part of it. Also, the little store I bought groceries at this weekend didn’t carry fettucine, so I used whole wheat spaghetti, which came out rather sticky, and they didn’t have oregano leaves, so I used thyme. So, basically, I didn’t make the recipe!  I bet it’s tasty if you make it according to the directions. I really liked all the black pepper in it (Cacio e Pepe means cheese and pepper).

Cacio e Pepe

3. Penne All’Arrabbiata

This was another case of my not following the directions. I was afraid to add the 2-4 red chili peppers, so I just sprinkled in some crushed red pepper, which didn’t give it the bold flavor that chili peppers would. I also was trying to do too many things at once, and overcooked the penne.

I didn’t have the best vegcooking week last week : (

This week’s motto: Follow the directions!

Penne All'Arrabbiata

VegCookbook Club Story Swap

What did you VegCook last week?

Paglia e Fieno + South American Corn and Quinoa

Paglia e Fieno

Welcome to our first week of VegCooking from our August VegCookbook, Betty Goes Vegan! I made two dishes and liked them both.

The Paglia e Fieno (pictured above) was super yummy. My only complaint is that it didn’t make more! It calls for regular and spinach linguine, but my grocery store only sold plain linguine, so I made it with regular and spinach penne.

South American Corn and Quinoa Stew

The South American Corn and Quinoa was also very good (in case you missed it, I shared the recipe yesterday). It calls for 1/2 a cup of lime or lemon juice. I used lemon, so it was very lemony, which I liked. The hubs said he’d like a little less lemon next time (:

VegCookbook Club Story Swap

What did you VegCook last week?

Free Recipe: South American Corn and Quinoa Summer Stew from Betty Goes Vegan

South American Corn and Quinoa Summer Stew

Hello VegCooks!

For those of you who are waiting for your copy of our August VegCoookbook, Betty Goes Vegan, to arrive, here is a complimentary recipe from the authors, Dan and Annie Shannon, to get you started!

I’ll post our weekly VegCooking round-up on Tuesday.

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South American Corn and Quinoa Summer Stew

Have I ever told you I can read minds? * Right now, you’re thinking this: South American? That’s pretty general. There’s a wide range of distinct cultures in South America. How authentic is this recipe?

Well, I was trying to find a chilled soup during a particularly merciless heat wave and kept stumbling across soups from South America that sounded delicious, like canja de galinha, which is a Portuguese/Brazilian soup made with chicken and lemon. We also had this package of quinoa our friend brought back from Peru that was begging for a special project. So I collected what I liked about all of these soups and made this hybrid. Viva summer stew!

  • 1 1/2 pounds red potatoes, cubed
  • 1 cup mixed whole string beans
  • 6 cups Better Than Bouillon vegan chicken broth, made per the instructions on the package
  • 2 large corncobs, broken in half
  • 1 tablespoon olive oil
  • 1 zucchini, sliced
  • 3 tablespoons diced fresh cilantro
  • 1 tablespoon cumin
  • 1 red bell pepper, diced
  • 1/2 cup lemon or lime juice
  • 1/3 cup quinoa, uncooked
  • 1 tablespoon beer (I suggest an IPA, or ginger ale if you’re not into alcohol)
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed black peppercorns
  • 1/2 teaspoon hot sauce
  • Fresh lemon or lime slices

In the largest soup pot you can find, throw in all the ingredients except the lemon slices, and simmer over medium heat for about 1 hour. You want your vegetables to be tender but still crisp, so remove your pot from the heat when your vegetables are ready, even if it hasn’t been an hour.

Let the stew sit and cool to room temperature, which may take another hour. You can also put it in the fridge to chill more quickly. Serve at room temperature with a slice of fresh lemon, which you can smash into the soup with your spoon when you begin to eat.

You may want to serve this stew with extra napkins too. You’re supposed to eat the corn off the cob with your hands, and that can get a little messy. But if you love corn, you won’t even notice.

Makes 4 to 6 bowls

 *I actually can’t read minds.

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Photo of South American Corn and Quinoa Summer Stew courtesy of  Betty Goes Vegan authors, Dan and Annie Shannon.