Category Archives: Vegan Brunch

“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)

Creamy Curried Veggies from How It All Vegan!

Sorry for the delay in posting, VegCookbookers! I was super busy getting ready for my new e-course, Blogging to Inspire: Filling Up and Pouring Out, and the day just got away from me.

I’ve already made one recipe from our April VegCookbook, How It All Vegan! by Sarah Kramer and Tanya Barnard: the Creamy Curried Veggies.

creamy curried veggies

I can’t even begin to count how many times I’ve made this recipe. It’s one of my favorites. I like to serve it with the Chickpea Toss (also in the photo) from The Garden of Vegan by Sarah Kramer and Tanya Barnard.

VegCookBook Club Story Swap

Vegan Brunch (our March VegCookbook)

How It All Vegan! (our April VegCookbook)

What did you VegCook last week?

Puttanesca Tofu Scramble

Puttanesca Tofu Scramble

After Debra of Breathelighter made the Puttanesca Tofu Scramble from our March VegCookbook, Vegan Brunch, she shared in the comments that she, “totally devoured it.”

I made it tonight, and we devoured it too.  Yum! I’m already a big fan of puttanesca flavors (tomato, olives, capers), and tofu is such a good absorber of flavors, it’s a perfect combo. I didn’t include the full 1/2 teaspoon of recommended red pepper flakes ’cause I’m a spicy whimp, but it still had some kick after adding a few shakes from the red pepper flake bottle.
If you don’t have a copy of Vegan Brunch, you can see the Puttanesca Tofu Scramble recipe on Isa’s site, Post Punk Kitchen.

VegCookBook Club Story Swap
I had to put the weekly round-up up tonight, rather than on Monday, when I usually do. I’m sorry if I missed anyone who was waiting to post their photos, posts, or comments on Monday. I’ll be sure to include you in next week’s round-up.

What did you VegCook last week?

Don’t forget to vote in the poll for April’s VegCookbook.

Banana Rabanada + Smoothie Supreme from Vegan Brunch

bananas rabanada and smootie supreme

It was another busy week, so I did all of my VegCookbook cooking for the week this morning! I made the hubs and I the Banana Rabanada (Brazilian French Toast) and the Smoothies Supreme. Both were delicious!
The Banana Rabanada was particularly yummy. Who would think to blend bananas, corn starch, vanilla, and almond milk to create a french toast soaking mixture. Sooooo good. You definitely don’t want to make your slices bigger than the recommended  1 inch, so that the bread soaks up all the banana goodness. The recipe called for a stale baguette, do I bought one on Friday morning and used it today (Monday), which worked great.

VegCookBook Club Story Swap
Instagram is down right, so apologies if I missed a photo that you tagged with #vegcookbookclub.

What did you VegCook this week?

Perfect Pancakes from Vegan Brunch by Isa Chandra Moskowitz

Last week was super busy, so I only had time to make one of my favorite recipes from our March VegCookbook, Vegan Brunch: the Perfect Pancakes.


What I love about these pancakes is 1. because they’re vegan you can always have all the ingredients on hand to whip up pancakes at a moment’s notice, and 2. the addition of maple syrup and cinnamon to the batter makes them extra delish!

VegCookBook Club Story Swap

What did you VegCook this week?

Two Yummy Tofu Scrambles for Vegan Brunch

Last week, I made two tofu scrambles from our March VegCookbook, Vegan Brunch by Isa Chandra Moskowitz.

Basic Scrambled Tofu

Basic Scrambled Tofu

I’ve had Vegan Brunch for awhile, and this recipe, along with the Perfect Pancakes recipes, are two of my favs. It’s super flavorful and easy to make. The only thing is, I can’t get the tofu to look like the photo in the book. My tofu always crumbles, rather than holds its shape in blocks, even though I’m using the extra-firm variety. I served it with Field Roast Italian “Sausage” and toast.

Sesame Scrambled Tofu and Greens with Yams

Sesame Scrambled Tofu and Greens with Yams

This was so so so so good.  The combination of the sweetness of the yams, with the nuttiness of the sesame seeds and sesame oil, with the spiciness of the ginger and red pepper flakes, and the saltiness of the soy sauce is genius.  You could eat it as is, or put it on noodles for dinner.  I will definitely make this again.

VegCookBook Club Story Swap

Because this week included two different months, folks made dishes from our February VegCookbook, Color Me Vegan, and our March VegCookbook, Vegan Brunch.

Vegan Brunch

Color Me Vegan

What did you VegCook this week?

March 2013 Cookbook: Vegan Brunch by Isa Chandra Moskowitz

Vegan BrunchIt was a tight race this time, but the winner of the March 2013 VegCookbook Club poll is, Vegan Brunch: Homestyle Recipes Worth Waking Up  For — From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz

I like the description of brunch she has on her website:

“Breakfast is whatever we eat first thing in the morning, but brunch is an event. More than any other meal, brunch seems to have a purpose in our lives that isn’t just about the food being served. It’s a time to catch up with friends. Time to slow down. Time to hatch great plans, to get all hyped up on coffee, and say dumb stuff that haunts you for the rest of your life.”

You can learn more about Isa on her website, Post Punk Kitchen, follow her on Twitter at @isachandra, and join her Post Punk Kitchen Facebook Page.

If you’re new to the VegCookbook Club, you can read about how to participate on the VegCookbook Club About page.

I’m looking forward to cooking through Vegan Brunch with you in March, and to hearing about what you cooked from our February VegCookbook, Color Me Vegan, on Monday. Have a great weekend!