Category Archives: Crazy Sexy Kitchen

“Hide the Lentils” Tomato Sauce + Immune Me Juice

Last week, I dove back into two 2013 VegCoookbooks: Crazy, Sexy Kitchen by Kris Carr, and Eat, Drink and Be Vegan by Dreena Burton.

I didn’t have a juicer when we were cooking from  Crazy, Sexy Kitchen in January, so I was excited to go back in and try some of the juice recipes. I made the Immune Me Juice, which was very tart, but definitely felt like it was doing something.immune me juice

I also made the “Hide the Lentils” Tomato Sauce again from Eat, Drink and Be Vegan.

hide the lentils sauce
This time around, I pureed it with my immersion blender. I liked it, but should have followed my notes from when I made it in July: “When I make this again, I’ll add some olives and a sprinkle of red pepper flakes to give it some zing.”

What have you been VegCooking?

VegCookbook Club Story Swap:

Isa Does It (November)

Vegan Indian Cooking (September)

Eat, Drink and Be Vegan (July)

Vegan Brunch (March)

Kale Chips + Garlicky Greens with Pasta from Color Me Vegan

We’re onto a new VegCookbook!  If you missed it, this month’s VegCookbook is Color Me Vegan by Colleen Patrick-Goudreau.  I tried two recipes from it last week:

Kale Chips

My advice: follow her directions.  The recipe said to thoroughly dry the leaves, I didn’t, and it took forever for them to crisp. The recipe said to take out the ones that are already crisp so they don’t burn. I didn’t. They burned (a little). That said, they were very tasty.

I put the recommended nutritional yeast and a little chili powder on them. Next time, I’ll follow the directions!

kale chips

Garlicky Greens with Pasta

This recipe reminded me of a recipe for Fettucine with Greens and Garlic that I love from a 1997 cookbook, Debra’s Natural Gourmet Cookbook, so I kinda combined the two recipes.

  • I used two bunches of red chard, and one bunch of green chard, rather than the recommended broccoli rabe (my grocery store doesn’t carry it), or the mustard or dandelion greens (too spicy for me).
  • Instead of 4 cloves of garlic, I used a whole head of garlic.
  • When it came time to sauté the garlic, I also added a can of drained and rinsed kidney beans.
  • I didn’t include the 1-2 teaspoons of basil leaves ’cause basil is pricey this time of year, and I didn’t have any use for the rest of the basil bunch.


Garlicky Greens with Pasta

VegCookBook Club Story Swap

Because this week included two different months, folks made dishes from our January VegCookBook, Crazy, Sexy Kitchen, and our February VegCookBook, Color Me Vegan.

Color Me Vegan

Crazy, Sexy Kitchen

What did you VegCook this week?

Mango and Coconut Quinoa + Tofu Country Scramble

It’s our last week cooking from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr. Before I forget, Kris has a Vitamix giveaway happening on her Facebook Page between now and February 2nd.  To enter, upload a photo of your favorite recipe from Crazy Sexy Kitchen. I think I might do it. I would *love* to have a Vitamix.

Last week, I tried two breakfast recipes:

Mango and Coconut Quinoa

Yum. Mango coconut and quinoa, I mean, you can’t really go wrong with that combination.

coconut mango quinoa


Tofu Country Scramble

Also good. It made quite a lot so I also had it for breakfast one day, dinner one night, and an afternoon snack on another day.

tofu country scramble


VegCookbook Club Story Swap

What did you VegCook this week?

Coconut and Red Lentil Soup + Warm Kale and Quinoa Salad

Last week was another busy one, so I only had a chance to try two recipes:

Coconut and Red Lentil Soup

Soooooooo delicious. Highly recommend.  Be sure to use all of the suggested lemon zest and lemon juice. It really makes the dish. It was so thick, we ate it over rice. Yum.

coconut and red lentil soup

Warm Kale and Quinoa Salad

Warm Kale and Quinoa Salad

I was a little disappointed with this recipe. It wasn’t that it was bad, just a little bland for my taste.  That said, I added some soy sauce and nutritional yeast to it the next day for lunch, and enjoyed it (:

VegCookbook Story Swap

What did you VegCook last week?

Avo Toasts, Crazy Sexy Goddess Smoothie + Sauteed Chard

Last week was super busy, so I tried 3 quick recipes from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr.

avo toastsAvo Toasts

I can’t even tell you how many times I made these last week. I was constantly snacking on them. Yum, yum, yum.  I liked the addition of salt, pepper and red pepper flakes, but wasn’t crazy about the lime juice. It made the toast a little soggy.

Crazy Sexy Goddess SmoothieCrazy Sexy Goddess Smoothie

I made this 2-3 times last week too. It’s not very pretty, but it was tasty.  I’d never put a cucumber in my smoothie before, but it gave it a very fresh, “I’m at the spa” flavor.  I don’t think I’d used an avocado in my smoothie either, but I liked it.

sauteed chard, roasted garlic, garlic and parsely pastaSauteed Chard

As you all know, the evil winter cold and flu season is here. The hubs and I are determined not to get sick (fingers crossed). This is our illness begone dinner: Fragrant Garlic Parsley Pasta from How it All Vegan! by Sarah Kramer and Tanya Barnard, Roasted Garlic from The Garden of Vegan by Sarah Kramer and Tanya Barnard, and Sauteed Chard from Crazy Sexy Kitchen.

The chard was sooooooo good. The combination of soy sauce and nutritional yeast at the end is genius. It was the best sauteed chard I’ve had. I’ll definitely make it again.

VegCookbook Story Swap

What did you VegCook last week?

Chai Latte, Roasted Root Veggies, Split Pea Soup + Lemon Oil

Hello VegCookbook Clubbers old and new!

I’m excited to cook with you during the 2nd year of the VegCookbook Club. Last week, I tried four recipes from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr.

chai latteChai Latte

Easy to make and yummy. Definitely a *spicy* chai, rather than a sweet one. The grated ginger, cinnamon, and cardamom made the drink a little gritty, so I strained it after I blended it. Yum.

roasted root vegetablesRoasted Root Veggies (basic)

We had these for New Year’s Eve.  The cookbook offers five ways to make them (Spicy Indian, Apricot Mustard, Fresh Herb, BBQ & Peanut Sauce), but I chose to use the basic version (oil, salt and pepper). I liked the combination of root veggies: carrots, red potatoes, yam, butternut squash and cauliflower). All of the vegetables came out mushier than I’m accustomed to, but they were still delish.

Split pea soupSplit Pea Soup

The recipe is actually called, Split Pea Soup with Dulse and Kale, but my grocery store didn’t have dulse, nevermind applewood-smoked dulse, so I used the recommended substitute: smoked paprika. As for the kale, I bought a lovely looking bunch of dino kale, but when I went to wash and slice it, it was covered in yucky looking black spots. So, I ditched it.  Even without the dulse and kale, the soup was really good.  I’ll definitely make it again.

lemon oilLemon Oil

We had salad with our split pea soup, and I dressed it with this lemon oil. Very tasty, and very lemony. I will make it again, but may leave out the lemon zest. It was a bit too lemony.

VegCookbook Story Swap

What did you VegCook last week?

January 2013 VegCookbook: Crazy Sexy Kitchen

crazysexykitchenA big thanks again to all of you for your 2013 VegCookbook ideas. We’ll *definitely* be cooking from some of them in the New Year. I’ve included a list of your 50 VegCookbook suggestions at the bottom of the post.

To start the year off, we’ll be cooking together in January 2013 from Crazy Sexy Kitchen by Kris Carr and Chef Chad Sarno. I got it as a gift for Christmas, and can’t wait to dig into the recipes!

You can learn more about Kris on her website, follow her on Twitter at @kris_carr, on Instagram at crazysexykris, and on Facebook. If you tweet about what you cook, or share a photo of it on Instagram, use the hashtags #CSKitchen

If this is your first time cooking with us, you can read about how the VegCookbookClub works here.

Here are the 50 VegCookbooks you suggested that we cook from in 2013

  1. 30-Day Vegan Challenge
  2. 30-Minute Vegan
  3. 30-Minute Vegan’s Taste of Europe
  4. 500 Vegan Recipes 
  5. American Vegan Kitchen
  6. Ani’s Raw Food Kitchen
  7. Artful Vegan 
  8. Artisan Vegan Cheese
  9. Asian Vegan Kitchen
  10. Betty Goes Vegan
  11. Big Vegan 
  12. Color Me Vegan
  13. Complete Guide to Vegan Food Substitution
  14. Cookin’ Crunk 
  15. Eat Raw, Eat Well
  16. Eat, Drink and Be Vegan
  17. Everyday Vegan
  18. Fresh at Home
  19. Fresh from the Vegan Slow-Cooker
  20. Happy Herbivore Cookbook
  21. Happy Herbivore Abroad
  22. Heart Healthy Pizza
  23. Indian Vegan Kitchen 
  24. Joy of Vegan Baking
  25. Kansha
  26. La Dolce Vegan
  27. Love Soup
  28. Quick and Easy Low-Cal Vegan Comfort Food
  29. Quick Fix Vegan
  30. RAWvolution
  31. Ripe
  32. Sticky Fingers’ Sweet
  33. Ultimate Uncheese Cookbook
  34. Vegan Brunch
  35. Vegan Cookies Invade Your Cookie Jar
  36. Vegan Diner
  37. Vegan Eat World
  38. Vegan Feasts
  39. Vegan for the Holidays
  40. Vean Fusion World Cuisine
  41. Vegan Lunch Box
  42. Vegan on the Cheap
  43. Vegan Planet
  44. Vegan Sandwiches Save the Day
  45. Vegan Soul Kitchen
  46. Vegan with a Vengeance
  47. Vegetarian with a Vengeance
  48. Vive le Vegan
  49. World Vegan Feast
  50. Yellow Rose Recipes