Monthly Archives: November 2013

Sunflower Mac, Omaha Yakisoba + Lentil-Quinoa Stew with Kale

Sunflower Mac

That yummy, creamy dish is the Sunflower Mac from our November VegCookbook, Isa Does It. Yum-eee. Instead of blending up soaked cashews, which are often used to make vegan “cream” sauce, the recipe calls for soaked sunflower seeds.

Since our last round-up, the hubs and I also made the Omaha Yakisoba, which we liked, but we left out the Sriracha sauce (we have low spice tolerance), so it was a little milder than we expected. Lesson: if the recipe says to add Sriracha sauce, add it!

IMG_3750

I also made the Lentil-Quinoa Stew with Kale.

IMG_3760

Something went a bit awry with this recipe, though I don’t know why ’cause lots of you made it and loved it.  It came out super thick, even though I added two extra cups of broth to it, so it wasn’t very stew-like. My big mistake was using a bag of Trader Joe’s Organic Tuscan Kale. It’s pre-cut (yay), but the stems are left in (boo), so it seemed like every bite included a big bitter stem. Lesson learned: when the recipe says to remove the the kale stems, remove them (I see a theme here)…

What did you VegCook last week?

VegCookbook Club Story Swap:

Amy made the Sweet and Sour Brown Rice Salad with Fresh Herbs, Olive Angel Hair with Seared Brussel Sprouts, Down-Home Curry with Tofu and Broccoli, Roasted Butternut Alfredo, Sweet Potato and Red Curry Soup, Creamy Sun-Dried Tomato Penne, Roasted Potato and Fennel Soup, Chana Masala, Red Lentil Thai Curry, and the Down Home Curry.

Catherine made the Curried Peanut Sauce Bowl with Tofu and Kale, and the Meaty Beany Chili.

Cintia made the Sunflower Mac, Roasty Soba Bowl with Miso Tahini Dressing (two times!), Red Lentil Thai Chili, My Thai Overnight Scramble, Cheddary Broccoli Soupand the Meaty Beany Chili and Cornbread Muffins.

Elizabeth made the Pesto Soup with Gnocchi and Greens, Red Pepper Mac N Cheese, Butternut Squash Alfredo,  and the Homestyle Curry.

Eve made the Down Home Curry, Sinfully Wholesome Waffles, Meaty Beany Chili and Cornbread Muffins, and the Carrot Cake Pancakes.

Hillary made the Butternut Bisque, and the Lentil-a-roni.

Jeni made the Kale Salad with Roasted Butternut Squash and Lentils,

Jenn made the Edamame Hummus and Tofu Wrap, Sweet Potato Gnocchi with Seared Brussel Sprouts and Tarragon Cream, Butternut Bisque, and the Coconut Chana Saag.

Jess made the Simmered Seitan, the Chimchurri Pumpkin Bowl, Sesame Slaw with Warm Garlicky Seitan, Roasted Potato and Fennel Soup, and the Butternut Alfredo.

Jessica made the Moroccan Harira Soup.

JoMaryU made the Chandra Malai Kofta.

Kate made the Roasted Butternut Alfredo, Pineapple Upside-Down Cake, Lentil-a-roni and Cornbread Muffins, and the Coconut Chana Saag.

Kristen made the Lemon Blueberry Loaf.

Liz made the Chicky Tuna Salad Sandwiches, Dragon Noodle Salad with Sesame Tofu, and the Kale Salad with Butternut Squash and Lentils,

Lynsey made the Smoky Incan Stew, Tofu-Mushroom Stroganoff, Chai Spice Snickerdoodles, Omaha Yakisoba, Seitan and Wild Mushroom Stew, and the Cast Iron Stir Fry with Avocado and Peanuts.

Maya made the Simmered Seitan, and the Basic Baked Tofu.

Morgan made the Wild Mushroom and Seitan Stew.

Tish made the Chai Spice Snickerdoodles, and the Cheesy Broccoli Soup.

December VegCookbook: Our Favorite 2013 VegCookbooks

Hi VegCooks!

After thinking a lot about which VegCookbook we should cook from together in December, I’ve decided it would be nice to go back and cook from the ones we liked the best in 2013.

So, in December, we’ll all cook from whichever of the 2013 VegCoookbooks (listed below) we liked best, and share our photos and comments as we always do. You can re-make favorite recipes, or try new ones. I know there are lots of recipes I still wanted to try from some of our 2013 VegCookbooks even though their month was over.

I’ll put a poll up towards the end of the month and we can vote for the VegCookbook Club’s Favorite VegCookbook of 2013!

My work schedule has changed so that I have less time to write our round-ups (sad face). Things that would help me do them faster, especially in December when we’ll all be cooking from different VegCookbooks, are:

  • Write out the full recipe name and the VegCookbook title it came from.
  • If I you write about your VegCooking experience on your blog, post the URL in the comments of this blog.
  • If you post a photo in our Flickr group, lemme know in the comments of this blog.

Thanks!

This year, we’ve VegCooked together from:

January 2013
Crazy, Sexy Kitchen

crazysexykitchen

February 2013
Color Me Vegan

ColorMeVegan

March 2013
Vegan Brunch

vegan-brunch

April 2013
How It All Vegan

howitallvegan10thedition

May 2013
Vegan on the Cheap

vegan on the cheap

June 2013
Meatless

meatless

July 2013
Eat, Drink and Be Vegan

b8e67-bookeatdrinkbevegan

August 2013
Betty Goes Vegan

Betty Goes Vegan

September 2013
Vegan Indian Cooking

Vegan Indian Cooking

October 2013
Mouthwatering Vegan

mouthwateringvegan

November 2013
Isa Does It

isadoesit

Lemme know if you have any questions. We didn’t do this last year, so it’ll be an experiment!

Kale Salad with Butternut Squash and Lentils + Puffy Pillow Pancakes + Lentil-a-roni

Hello VegCooks!

I’m sorry it has been so long since our last round-up.  I was out of town for work and then have been crazy busy catching up. One nice thing that happened during that time is that I was interviewed about the VegCookbook Club by Viva Vegan Contributor, Julie Bolt.

Also, some VegCookbook Club members met our November VegCookbook author, Isa Chandra Moskowitz, in person while she’s been on tour. How fun is that? Both Jenn and Eve posted photos on Instagram.

OK, now for the VegCookbook Club Story Swap. You’ve been cooking up a storm! If I’ve made errors in recipe names, or links, please let me know. There were so many photos, tweets and posts to link to, it’s possible I made some boo boos ( :

• Barbi made the Garlic Curry Fries, Chickpea and Rice Soup with Cabbage and the Omaha Yakisoba.

• Amy made the Ancho-Lentil Tacos, Creamy Potato-Leek Soup (twice!), Chimichurri-Pumpkin Bowl, Sweet Potato and Red Curry Soup, Everyday Pad Thai, Chai Spice Snickerdoodles Chicky Tuna Salad, Pesto-Cauliflower Pasta with Breaded Tofu, Roasted Red Pepper Mac N’ Cheese, Kale Salad with Butternut Squash and Lentils, and the Lentil-Quinoa Stew with Lots of Kale

Catherine made the Smoky Incan Stew, and the Creamy Sun-Dried Tomato Penne with Broccoli.

• Cintia made the Sweet and Sour Brown Rice Salad with Fresh Herbs, Ranch Salad with Red Potatoes and Chickpeas, Carrot Cake Pancakes, Lentil-Quinoa Stew with Lots of Kale, Everyday Pad Thai, Butternut Bisque & Corn Tortillas with Edamame Hummus, and the Lentil-a-roni.

• Diana of Veggie Next Door made the Down Home Curry, and the Tabbouleh of the Sea.

• Diana of Veggie Next Door‘s Mom made the Moroccan Harira Soup.

• Elizabeth made the Sweet Potato Red Curry Kale Stew, Pesto Zucchini Risotto, Everyday Pad Thai, Pesto Pasta with Cauliflower and Breaded Tofu, Potato Leek Soup, and Coconut French Toast

• Emma made the Muffin Pan Mini Omelets.

• Eve made the Chickpea Rice Soup, Sinfully Wholesome Waffles, Omaha Yakisoba, and the Butternut Bisque.

Happy Vegan Kitchen made the Banana Nut Muffins, Kale Salad with Butternut Squash and Lentils, and the Rosemary Chocolate Chip Cookies.

• Hillary made the Pizza Bowl.

• Janet of The Taste Space made the Cucumber Avocado Sandwiches With Dill and Mint.

• Jeni made the Acorn Squash Risotto.

• Jenn made the Roasted Romesco Sandwich, Farro and Fennel Salad Lentil-a-roni, Kale Salad, Sweet Potato and Red Curry Soup, Sinfully Wholesome Waffles, Everyday Pad Thai, Creamy Potato-Leek Soup, and the Wild Rice Soup with Seitan.

• Jenn’s daughter, Charlie made the Chai Spice Snickerdoodles.

• Jenny made the Everyday Pad Thai and the Sweet Potato Gnocchi with Seared Brussels Sprouts and Tarragon Cream Sauce.

• JoMaryU made the Nirvana Enchilada Casserole

• Julie of Seize the Veggies made the Everyday Pad Thai and the Sunflower Mac.

• Lynsey made the Curried Peanut Sauce Bowl, Lentil Quinoa Stew with Lots of Kale, Pesto-Cauliflower Pasta with Breaded Tofu, Jumbo Oatmeal-Raisin Cookies, Roasted Red Pepper Mac n’ Cheese, Island Black Bean Burger, Meaty Beany Chili with Cornbread Muffins, Lentil-a-Roni, Coconut Chana Saag, Lemon-Blueberry Loaf, and the Everyday Pad Thai.

• Maya made the Mushroom-Barley Soup with Garden Herbs, Edamame-Hummus and Tofu Wrap, Dilly Stew with Rosemary Dumplings, Creamy Goddess Noodles with [Tofu} and Broccoli, and the Quinoa Bowl with Classic Baked Tofu.

• Morgan made the Omnomnom Mushroom Tofu Stroganoff.

I made three delicious recipes: the Puffy Pillow Pancakes . . .

Puffy Pillow Pancakes

Kale Salad with Butternut Squash and Lentils, and . . .

Kale Salad with Butternut Squash and Lentils

Lentil-a-roni!

Lentil-a-roni

What did you VegCook last week?

Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing + Ginger and Veggie Broth

Y’all are tearing through our November VegCookbook, Isa Does It, so let’s start with the VegCookbook Club Story Swap:

• Amy made the Curried Peanut Sauce Bowl with Tofu and Kale, the Spicy Slurpy Spaghetti Sauce, the Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing, and the Lenti-a-Roni.

• Cintia made the Roasted Butternut Alfredo, the Scrambled Chickpeas, and the Marbled Banana Bread.

• Diana of Veggie Next Door made the Kale Salad with Butternut Squash and Lentils.

• Elizabeth made the Marbled Banana Bread, and the Shiitake Bacon with White Wine Risotto.

• Emma made the Carrot Cake Pancakes.

• Eve made the Marbled Banana Bread, the Lentil-a-Roni, and the Puffy Pillow Pancakes.

Happy Vegan Kitchen made the Chocolate Gingerbread Cookies and the Tempeh Meatballs with the Spicy Slurpy Spaghetti Sauce.

• Hilary made the Sweet Potato and Red Curry with Rice and Purple Kale Soup.

• i_heart_tofu made the Chimichurri-Pumpkin Bowl (I’m not able to link to the photo on statigr.am, so be sure to check it out on Instagram) and the Citrus-Tahini Bowl with Bok Choy and Grilled Tofu.

• Jeni made the Muffin Pan Mini Omelets (I’m not able to link to the photo on statigr.am, so be sure to check it out on Instagram)

• Jenn made the Shiitake Banh Mi, the Alphabet Soup, the New England Glam Chowder, and the Puffy Pillow Pancakes.

• Jenny made the Tofu-Mushroom Stroganoff, the Acorn Squash Risotto with Cranberries, and the New England Glam Chowder.

• Liz made Norah’s Lemon Cookies.

• Lynsey made the Chicky Tuna Salad Sandwich and the Nirvana Enchilada Casserole.

Since the last round-up, I tried one more recipe from our October VegCookbook, Moutherwatering Vegan, the Ginger and Veggie Broth, which I really liked. It was quick to pull together, and felt like the perfect  healing, cold-keep-away soup.  It called for a can of brown lentils, but my local store only had canned black lentils, so I used those instead. I’ll definitely make this again.

Ginger and Veggie Broth

I also made my first recipe from our November VegCookbook, Isa Does It: the Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing.

Roasted Yellow Beet Salad with Warm Maple-Mustard Dressing

This was really delicious and the dressing is so simple: mustard and maple syrup mixed and heated. Yum!

What have you been VegCooking?