Category Archives: Meatless

Glazed Carrots, Broccoli with Lemon, Pasta with Roasted Cauliflower + Tortilla Española

It’s our last week cooking from our June VegCookbook, Meatless, before we jump into July with our next VegCookbook, Eat, Drink & Be Vegan!

Last week, I tried four recipes from Meatless. My favorite was the Glazed Carrots with Whole Spices and Rosemary. These are what I would call dessert vegetables.  They are glazed with brown sugar and honey, and are ridiculously good. A great side dish for company, but a bit decadent to be on regular dinner rotation.

Glazed Carrots with Whole Spices Rosemary

After making so many pastas over the last few weeks, I tried to branch out, so I also made the Broccolini with Lemon, except I made it with broccoli. The broccolini at my store looked kinda wilted, plus, I’m not much of a broccolini fan. Too much stem!

Broccoli with lemon

Them same night I made the Broccoli with Lemon, I also made the Pasta with Roasted Cauliflower and Lemon Zest, which was very lemony. The recipe called for orecchiette, but I used Barilla Plus Rotini. Because the broccoli had lemon zest in it too, we threw it into the same bowl with the pasta, and ate them together.

Pasta with Roased Cauliflower and Lemon Zest

In addition to these three vegan recipes (unless you’re a vegan who doesn’t eat honey, in which case, the carrots would be considered vegetarian), I made one vegetarian recipe, Tortilla Española, which turned out quite well, considering that I’d never made one before.

Tortilla Española

VegCookbook Club Story Swap

What did you VegCook last week?

California Veggie Sandwich + Penne with Oven Roasted Puttanesca Sauce

Happy Meatless Monday, VegCooks!

Last week, I made two recipes from our June VegCookbook, Meatless, by Martha Stewart Living. The first was the Penne with Oven Roasted Puttanesca Sauce. You basically roast all of the ingredients you would usually include in a pot of sauce, and boy does it make your house smell good. It was a tasty dish, but both the hubs and I thought it was a bit salty. It felt like the olive and caper flavors were stronger because they weren’t immersed in a more liquid-y tomato sauce. That said, we ate it all. Not a leftover in sight.

Penne with Oven-Roasted Puttanesca Sauce

I also made the California Veggie Sandwich, twice. I used most of the suggested veggies: red onion, carrot, and cucumber.  Trader Joe’s didn’t have radishes, or alfalfa sprouts, so I used a box of their organic micro greens to replace the sprouts.

The recipe calls for goat cheese mixed with parsley, but if you’re vegan, you could use Tofutti Cream Cheese, or make your own vegan goat cheese. Here are a few recipes to try:

California Veggie Sandwich

VegCookbook Club Story Swap

What did you VegCook last week?

2 Spaghetti: Parsley Walnut Pesto + Garlic and Herbs

Spaghetti with Parsley Walnut Pesto

It was another busy week last week, so the two pasta recipes I tried from our June VegCookbook, Meatless, were welcome, quick fixes after a long day. The Spaghetti with Parsley-Walnut Pesto (it is called Fettucine with Parsley-Walnut Pesto in the book) was good, and provided dinner for the two of us for two nights. The parsley and spinach flavors made it taste very, how shall I say this…green…but we liked it.

I think that the pesto needed more walnuts. It called for a 1/4 cup of whole walnuts, but I bought them pre-packed and chopped, so I was really adding only 1/4 cup of chopped walnuts, which I think was actually less nuts.

I used spaghetti rather than fettucine because Barilla Plus doesn’t make fettucine.  I like Barilla Plus because it is more nutritious than regular pasta, but doesn’t have the grittiness of whole grain pasta.

If you’re vegan, you could replace the parmesan with nutritional yeast, like Isa Chandra Moskowitz does in her Bestest Pesto recipe, and either sprinkle the top with more nutritional yeast, or vegan parmesan cheese.  Oh She Glows has a  tasty-looking vegan parmesan cheese recipe on her blog.

Spaghetti with Garlic and Herbs

I loved the Spaghetti with Garlic and Herbs so much that I made it twice. The first time I only used three of the suggested 6 peperoncini ’cause I was worried that it would be too spicy. They actually weren’t spicy, just crazy delicious, so I added 6 the second time, which was a bit spicy, but we could handle it (:

Because the Barilla Plus spaghetti has 10 grams of protein in a 2 ounce serving, the pasta filled us up, even though the dish didn’t have another source of protein in it, like beans or tofu.

If you’re vegan, you could make the vegan parmesan cheese recipe I mentioned above, or buy some pre-made. VegNews posted a piece in their “This Week’s Must Have” section about Parmela, which looks yummy.

VegCookbook Club Story Swap

  • Barbi made the Roasted Cauliflower with Lemon and Cilantro, the Chickpea Curry with Roasted Cauliflower and Tomatoes, the Kale and Red Cabbage Slaw, and the White Bean and Sage patties with Roasted Tomatoes.
  • Barbi’s mom made the Tomato, Squash and Potato Tian and the Lentil and Sweet-Potato stew

What did you VegCook last week?

Portobello and Zucchini Tacos + Kale and Red Cabbage Slaw

Hello VegCooks!

I’m sorry for the delay in getting our weekly round-up posted.  I was out of town for half the week, so I’m behind on everything, and didn’t get a chance to cook from our June VegCookbook, Meatless, until last night.

Does anyone else feel like life is moving extra fast right now?

Last night I made two dishes:

Portobello and Zucchini Tacos plus Kale and Red Cabbage Slaw

The Portobello and Zucchini Tacos and the Kale & Red Cabbage Slaw. I loved the tacos!  For some reason, in my post-trip-grocery-shopping stupor I wrote down “salsa” instead of “cherry tomatoes” on my shopping list, so my tacos were topped with salsa, instead of fresh tomatoes, but they were still very tasty.  The recipe calls for Monterey Jack cheese, but you could veganize it by using vegan Monterey Jack. You can view the recipe on

I wasn’t as crazy about the Kale & Red Cabbage Slaw, but I think that is because I did a *very* lazy, post-trip-tired-cook thing.  I put all of the ingredients in the food processor. Even though the kale and cabbage were supposed to be shredded, the carrots julenned, the parsley chopped and the red onion diced, I grated it all in my food processor. Not a good idea. I would like to make this again — properly! You can view the recipe on

VegCookbook Club Story Swap
Because last week was the end of May, and the beginning of June, folks cooked from two cookbooks:

Vegan on the Cheap


What did you VegCook last week?

Our June VegCookbook: Meatless by The Kitchens of Martha Stewart Living

meatless by the kitchens of martha stewart livingWhile bookstore browsing over the Memorial Day weekend, I flipped through a copy of Meatless: More Than 200 of the Very Best Vegetarian Recipes by The Kitchens of Martha Stewart Living. The photos are beautiful, and all of the recipes look simple and good.

Even though the VegCookbook Club’s tagline is “Cooking Our Way Through Vegetarian and Vegan Cookbooks Together,” we’ve never cooked from a vegetarian cookbook. I think it’s time! One of the reasons I started the VegCoookbook Club was to create a welcoming, friendly space for people who are in all of the stages in their VegCooking journey (e.g. vegan, vegetarian, flexitarian, meatless on Monday, newbie).  I’m hoping that by cooking from Meatless in June, some new folks will join us (:

I think a lot of you are vegan (although I’m not sure). There are lots of vegan recipes in the book, as well as vegetarian recipes that could be adapted. Here are some sample recipes:

If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club’s About page, and read about folks’ experiences on the Love Notes page.

I’m looking forward to cooking through Meatless with you in June!