We sure had fun VegCooking in July from Dreena Burton’s Eat, Drink and Be Vegan, didn’t we? Below is the the last round up of what we made before we dive into our August VegCookbook, Betty Goes Vegan. Lemme know if I missed your dish!
VegCookbook Club Story Swap
- Barbee made the Sesame Lime Soba Noodles with Shiitake Mushrooms and the Tamari Tease Chickpea Spread.
- Cinbock made the Zucchini Spelt Muffins, Broccoli Cashew Teriyaki Tofu Stir-Fry, Chocolate Chunk Spice Cookies, Living Caeser Dressing, Sneaky Chickpea Burger, Traditional Cranberry Sauce, “Hide the Lentils” Tomato Sauce, and Lemon Kissed Brussels + Butternut Squash,
- Diana of Veggie Next Door made the Broccoli, Cashew Teriyaki Tofu Stir-Fry and the Thai Chickpea Pizza from Eat, Drink & Be Vegan, as well as the Pea and Potato Curry with Tofu Yogurt from our June VegCookbook, Meatless.
- Dreena Burton (yes, THAT Dreena Burton!) of Plant-Powered Kitchen made her Bean and Corn Tortilla Lasagna with Avocado.
- Evesfca made the Lemon Garlic Pasta, Chocolate Chunk Spice Cookies, Coconut Corn Stew, Beats a BLT Sandwich, Artichoke Dip with Olive and Potato, Cocoa Coconut Chili, Living Caesar Dressing, Vanilla Cake with Creamy Raspberry Frosting, Popeye Pasta, Pizza Foccacia, Tamari-Roasted Chickpeas, Tamari Tease Chickpea Spread, and Jam-Print Cookies,
- Happy Vegan Kitchen made the Lemon Garlic Pasta, Olive and Sun-Dried Tomato Hummus, Maple Pecan Sticky Blondies, and the Roasted Red Pepper and Almond Hummus.
- Kellylongfellow made the Lemon Garlic Pasta.
- Kelley of Eatin’ Vegan in Smalltown USA made the Lemon-Broiled Green Beans, 5-Spice Almond Cookies, Olive and Sun-Dried Tomato Hummus, Gimme Chimmis, Cinnamon Lime Quinoa with Apricots and Almonds, and Popeye Pasta.
- Lydia of Vegankind made the Cashew Banana Ice Cream
Cocoa Banana Muffins
This were mildly sweet, and a bit drier then I would have liked, but with a spoonful of peanut butter on them they were perfect for my PMSy week!
Simplest Garlic Bread
YUM! What a crazy brilliant way to make garlic bread. You can view the recipe on VegNews.
I liked that the sauce has *lots* of spinach in it, and look how pretty it is.
Jambalaya + Lemon Broiled Green Beans
OK, so this is an ugly photo of a yummy meal, well, the Jambalaya part. I really messed up the beans by broiling them for too long, so let’s not mention them. The Jambalaya was really good and the hubs and I had it for dinner over at least three nights. I served it with Field Roast Sausages.
I’m looking forward to hearing about what you make from our August VegCookbook, Betty Goes Vegan!