Monthly Archives: October 2013

Two Juices: “The Real Thing” + Blood Purifer

Ingredients for "The Real Thing" juice

You know it’s fall when everyone around you starts getting sick. Boo. Consequently, last week seemed like a good time to try a couple of the juice recipes from our October VegCookbook, Moutherwatering Vegan. The photo above is of the bowl full of fruits and veggies that go into The Real Thing juice. Here’s what it looked like post-juicer:

The Real Thing Juice

It was very sweet and yummy. Kudos to those of you who make juice every day. How do you find the time to prep all of the ingredients?

I also made the Blood Purifier juice, which was much tastier than its name sounds:

Blood purifer juice

It was also refreshing and delicious.

What have you been VegCooking?

VegCookbook Club Story Swap
Some folks were so excited about our November VegCookbook, Isa Does It, that they already dove in!

Reminder: November VegCookbook: Isa Does It by Isa Chandra Moskowitz

isadoesit

Just a quick reminder that our November VegCookbook is Isa Does It by Isa Chandra Moskowitz, which was released on October 22nd.

You can learn more about Isa on her blog, Post Punk Kitchen, from her Twitter feed @IsaChandra, and on her Facebook Page. She has also been posting videos on the Breville YouTube Channel. These Rosemary Chocolate Chip Cookies look really good:

If you’ve never VegCooked with us before, click here to read about how the VegCookbook Club works.

Easy Spinach, Lime and Ginger Soup from Mouthwatering Vegan

Easy Spinach, Lime and Ginger Soup

Last week flew by and I only had a chance to try one recipe from our October VegCookbook, Moutherwatering Vegan: the Easy Spinach, Lime and Ginger Soup.

Like most of the recipes in this VegCookbook, it’s good, but mild. I felt very health eating it (it has one pound of fresh spinach in it), plus, I added a lot of fresh ginger (more than the suggested 1.5 teaspoonful). It was kind of like drinking a warm, winter green smoothie.

There’s no VegCookbook Club Story Swap this week ’cause apparently everyone’s week flew by too! We have one more week to VegCook from Moutherwatering Vegan, so put Post-Its on the recipes you want to try before month’s end.

What have you been VegCooking?

“Happy Milk” + 3 Pastas from Mouthwatering Vegan

I’ve moved from soups to pasta! Last week, I made three pasta recipes from our October VegCookbook, Mouthwatering Vegan. Two of the recipes used homemade vegan cream based on the Happy Milk recipe, which was surprisingly easy to make. You basically soak cashews in water and blend them.

Ta da? Isn’t it pretty?

Happy Milk

My favorite of the three pasta recipes was the Tortellini with Creamy Wild Mushroom Sauce, which I made with Rising Moon Organic Butternut Ravioli, rather than the suggested tortellini.

For mushrooms, I hydrated  a 3/4 ounce bag of Pistol River Dried Mix Wild Mushrooms. I thought it would hydrate to the suggested two cups of mushrooms. Nope. It only made one cup, so next time I’ll use two packages.

There also seems to be an error in the recipe. It calls for two cups of vegan cream, but the recipe only tells you when to add “half the cream,” so I added the second cup shortly after the first cup.

The dish was a bit mild, which seems to be a trend with this cookbook, so I sprinkled black pepper and granulated garlic on it before serving. Yum!

Ravioli with Creamy Wild Mushroom Sauce

I also liked the Spaghetti with Spinach and Mushrooms and . . . .

Spaghetti with Spinach and Mushrooms

the Sundried Tomato, Artichoke and Hazelnut Peppered Pesto. I really like cream sauce on pasta, so all of these recipes did a good job of feeding my creaminess craving while adding the nutty protein of hazelnuts or cashews to each dish.

Sundried Tomato, Artichoke and Hazelnut Peppered Pesto

VegCookbook Club Story Swap

What have you been VegCooking?

P.S. VegCookbook Club member, Janet of the Taste Space reviewed our November VegCookbook, Isa Does It, in her post, Moroccan Harira with Eggplant and Chickpeas & Isa Does It Giveaway! 

In the post, Janet also hosts a giveaway of a copy of Isa Does It, provides a list of Isa Does It recipes that are already on Isa’s blog, Post Punk Kitchen, and shares her experience making Harira with Eggplant and Chickpeas. Janet made the Caribbean Soy Curled Sloppy Joes with Creamed Greens Wrap from Isa Does It as well.

Isa Does It goes on sale October 22nd.

Best Ever Winter Soup + Home Sweet Home Soup + Mixed Lettuce Salad with Strawberries, Pear and Basil

Best Ever Winter SoupOne of the reasons I like fall is because I can make soup! Last week I made two soups and a salad from our October VegCookbook, Mouthwatering Vegan. The first soup was the Best Ever Winter Soup, which was quite yummy, and got more and more delicious each day (we had it for three nights). I was a little worried when I saw how much water was added at the end (6 cups), that the flavors would be diluted, so  I let it cook longer than the suggested 20 minutes. I’ll definitely make this again.

Home Sweet Home Soup

The second soup was the Home Sweet Home Soup, which was also good, but I liked the Best Ever Winter Soup better. I used MorningStar Farms Veggie Bacon Strips for my “bacon,” and frozen edamame, rather than fava beans. For both soups I used Knorr Bouillon Vegetable Bouillon cubes, rather than the suggested veggie stock granules.

Mixed Lettuce Salad with Strawberries, Pear and Basil

I also really liked the Mixed Lettuce Salad with Strawberries, Pear and Basil (I’m sure the maple syrup in the dressing, didn’t hurt!). The combination of raw garlic, and grated ginger in the salad (not in the dressing) was surprisingly good. I’ll make this one again too.

VegCookbook Club Story Swap

What have you been VegCooking?

Best-Ever Bolognese + Blueberry Banana Smoothie

Best-Ever Bolognese

It’s a new month and a new VegCookbook!

I’ve already tried two recipes from our October VegCookbook, Mouthwatering Vegan, by Miriam Sorrell. The first was her Best-Ever Bolognese. It has quite a unique flavor considering that it has coriander seeds, allspice and curry powder in it, but I liked it.  I also used Trader Joe’s Beefless Ground Beef for the first time, and it was pretty good.  If I make this again, I’ll leave out the coriander seeds. For some reason, the hubs got all of them in his portions, and the flavor was too strong : (

Blueberry Banana Smoothie

I also made the Blueberry and Banana Smoothie.  Making the smoothie was a bit of a struggle for my blender because three of the four ingredients (banana, blueberries and strawberries) were frozen, and the only other ingredient was water.  I had to add quite a bit of soy milk and let it melt a bit before I was able to blend it completely.

VegCookbook Club Story Swap
(from Vegan Indian Cooking, our September VegCookbook)

What have you been VegCooking?