Monthly Archives: June 2014

Our July 2014 VegCookbook: Salad Samurai by Terry Hope Romero

Salad Samurai

Yay! It’s summer!  And what better way to celebrate than by making salads from Terry Hope Romero’s new VegCookbook, Salad Samurai in July.

Here are a few recipes from Salad Samurai floating around the Interwebs:

You can learn more about Terry on:

If you’re a newbie here, you can read about how to participate in the VegCookbook Club on our About and Love Notes pages. If you have any questions, feel free to email me at britt AT brittbravo DOT com.

Pesto + Marinated Tomato Sauce from The Enchanted Broccoli Forest

Pesto from Moosewood Cookbook

My senior year of college, I lived with four other women in a house with a kitchen (previously I’d lived in the dorm and eaten at the campus cafeteria). Sunday-Thursday, each of us would cook one dinner. Two of the women were vegetarians, and I was somewhat veggie, so most of our joint dinners were vegetarian. We cooked a lot from The New Basics Cookbook, The (original) Moosewood Cookbook, and The (original) Enchanted Broccoli Forest.

I think we ate the Pesto and Marinated Tomato Sauce from The Enchanted Broccoli Forest at least twice a month, if not more, so I’m rather sentimental about these recipes ( :

When I made them this month, they were just as tasty as they were 25 years ago, especially at this time of year, when tomatoes and basil are in season.

Marinated Tomato Sauce from Enchanted Broccoli Forest

The Pesto recipe was the first homemade pesto I’d ever made (it was the early 90’s and pesto was just becoming popular in the United States). I’ve made the Marinated Tomato Sauce more times than I can count. I’ve never met anyone who didn’t like this recipe, so it’s the perfect vegetarian dish to bring to potlucks and have at parties. Plus, it’s crazy simple to make and double.

You could veganize the Marinated Tomato Sauce recipe by replacing the mozzarella with vegan mozzarella, or tofu, and veganize the Pesto recipe by replacing the parmesan cheese with vegan parm, or nutritional yeast (although, you might need to change the proportions for the pesto because vegan parm and nutritional yeast are such different textures than parmesan cheese).

VegCookbook Club Story Swap:

Mollie Katzen’s VegCookbooks

More Quick-Fix Vegan (our May VegCookbook)

What have you been VegCooking?