Harvest Salad with Maple Vinaigrette, Creole Black-Eyed Peas + Carrot Soup

“I never knew that Instagram could be a community. But what I discovered last week was a group of people all cooking out of one vegan cookbook author’s recipes, sharing their photos, tips and reviews on Instagram.”
~ Healthy Girl’s Kitchen
Healthy Girl's Kitchen

Happy New Year and a big welcome to all of the new VegCookbook Club members.  Seems like a lot of new folks have joined us this month, in part because of a blog post by Wendy of Healthy Girl’s Kitchen (Thanks for the post, Wendy, and thanks, Eve, for introducing Wendy to the VCBC!).

If you’re here for the first time, you can learn more about how to participate on our About page. This month, we’re cooking together from Lindsay Nixon’s VegCookbooks.

Let’s jump right into the VegCookbook Club Story Swap! Feel free to let me know if you see any boo-boos in recipe names, which VegCoobook they come from, etc.  It’s fun to have everyone cooking from so many cookbooks, but it’s hard to track it all!

Happy Herbivore

Everyday Happy Herbivore

Happy Herbivore Abroad

Happy Herbivore Light and Lean

Recipes from Lindsay’s website

December review of our 2013 VegCookbooks

So far I’ve made three Happy Herbivore recipes:

1. The Harvest Salad with Maple Vinaigrette from Happy Herbivore Light and Lean.  I liked this, but it’s a lot for a single serving. I would have liked more dressing, but I know that the small amount of dressing is what keeps it low calorie. I ate half for lunch and half for dinner. It was actually yummier for dinner ’cause all of the goodies fell to the bottom ( :

harvest salad

2. Creole Black-Eyed Peas from Lindsay Nixon’s January 30th eNews. These were fine on their own, but were kicked up a notch to yumminess by eating them with a side of Field Roast Sausage!

Creole Black-Eyed Peas

3. Carrot Soup. What I really like about the Happy Herbivore recipes are that they are simple, quick and use accessible, whole ingredients. This a very simple, quick and nutritious soup that, because of the minimal ingredients, was a bit plain for my tastes. Pretty though!

Carrot Soup

What have you been VegCooking?

12 responses to “Harvest Salad with Maple Vinaigrette, Creole Black-Eyed Peas + Carrot Soup

  1. This week I made “Tuna” Salad, Chili sans Carne and Cornbread from HH and Rainbow Greens from EHH.

  2. I love seeing so many people participate.. although it means more work for you. Great job keeping everything straight! I made these from HHA this week:


  3. You rock! Thank you for linking to my blog and stuff. 🙂

  4. It’s cool to have so many people participating and cooking up a storm. On Instagram, I know I can post a query as I’m cooking and I can get a quick response from Vegcookbookclub members — it’s super helpful! And nice to not be cooking alone.

  5. Oops, I forgot to mention, I am enjoying the flexibility of cooking from one author’s books this month instead of a single book. I think that will work great for certain authors, though maybe not for all of them.

  6. I signed up to participate after reading Wendy’s post. I had an Instagram account but hadn’t used it yet. Looks like I was really missing out on a fun community of like minded people. Since I’m new to eating a whole foods plant based diet it’s motivational to see what everyone is cooking. Thank you for all the work you do for this project!

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