Penne Arrabbiata + “Cuban” Black Bean Soup

Hello VegCooks!

First off, I want to say thank you for all of the thoughtful comments in response to my request for feedback about how useful the VegCookbook Club Story Swaps are to you, and if I should continue to do them. I’m going to mull over all of your great suggestions and figure out what would be best for the Club and fun for me ( :

Last week, I made two dishes from The Vegan Table by our February VegCookbook Club author, Colleen Patrick-Goudreau.

The Penne Arrabbiata was very yummy and quick to make.  I added a ton of  extra garlic and served it with a side of Nate’s Zesty Italian Meatless Meatballs. This was my first time trying Nate’s Meatballs and they were delish.

pasta arrabiata

I also made the “Cuban” Black Bean soup. It has a strong banana flavor (the recipe calls for three bananas) that I simultaneously liked and didn’t like, if that makes any sense. I liked the “Caribbean” flavor of the soup, but sometimes the banana flavor was too weird. I served it with slices of Italian Field Roast Sausage and avocado to give it a little more savory flavor.

"Cuban" Black Bean Soup

What have you been VegCooking?


 VegCookbook Club Story Swap

30 Day Vegan Challenge

Color Me Vegan

The Joy of Vegan Baking

The Vegan Table

Vegan’s Daily Companion

3 responses to “Penne Arrabbiata + “Cuban” Black Bean Soup

  1. I felt the same about the Cuban soup. I doubt I’ll make it again — I have other black bean soup recipes I prefer. But I couldn’t resist trying something so unusual.

  2. From The Vegan Table I made: Roasted Asparagus with Lime Juice, Toasted Quinoa with Raisins & Slivered Almonds, Swiss Chard & Caramelized Onions Pizza, and Roasted Brussels Sprouts with Apples & Onions. 🙂

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