Tag Archives: mushroom stroganoff recipe

Peanut Butter Granola Bars, Mushroom Stroganoff, and Thai Noodle Soup from Forks Over Knives Cookbook

Woo hoo! My copy of our November VegCookbook, Forks Over Knives – The Cookbook finally arrived. I tried three recipes.

My favorite was the Peanut Butter Granola Bars.  I’m the kind of person who is always hungry, so I carry KIND bars with me wherever I go. They’re tasty, but not cheap. I’m excited to have a delicious, homemade option.  The only thing I would do differently is to reduce the amount of salt by a little. I used Adams Natural Peanut Butter (Crunchy), even though the recipe called for creamy peanut butter.

I also made the Mushroom Stroganoff (you can see the recipe here).  It has all kinds of good stuff in it: shallots, garlic, fresh thyme, fresh rosemary, portobello mushrooms, porcini mushrooms, white wine, and a Tofu Cream that you make separately.  It was good, but it wasn’t great, which really surprised me.  Considering all of the yummy ingredients in it, I found the flavors to be rather mild.

I had a similar experience with the Thai Noodle Soup.  There wasn’t anything wrong with it, it has all kinds of good stuff in it, but it was just a bit mild, aside from the spiciness of the jalapeño, for my taste.

That said, it sounds like some of you made some good recipes recently:

What did you VegCook last week?

Forks Over Knives Cookbook Recipe Review Round Up #2

My copy of our November VegCookbook, Forks Over Knives, The Cookbook, still hasn’t arrived. According to Amazon, it’s supposed to be delivered today. When I realized that it wouldn’t be here by the weekend, I bought the ingredients to make the Mushroom Stroganoff recipe on the Forks Over Knives website.

And then my kitchen sink started leaking.  A lot. So, now I’m on day 12 of no VegCookbook Club cooking. Boo hoo. I’m having withdrawal.

Luckily, you’ve still been VegCooking. Here’s what you said in the comments of last week’s post, Forks Over Knives Recipe Review Round Up:


“I am loving this cookbook. The lentil chili is really good. I did, however, use regular salted Imagine no-chicken broth. The Spanish chickpea stew is also excellent. My 10 year old daughter told me it smelled like eggrolls when I was cooking for it. She even tried some and liked it.”


“Hi, I’m new here but was impressed with October/Chloe’s Kitchen. I’m going to try and follow along this month with the Forks Over Knives cookbook. So far I’ve made a smoothie and the no-cheese sauce.”

Lydia’s post: Joining the VegCookbook Club in November on vegankind.


“Finally got a recipe made~Kale Salad with Maple-Mustard Dressing.”

Kelley’s post: Kale Salad with Maple-Mustard Dressing on Eatin’ Vegan in Smalltown, USA.


“I’m on a soup kick. I made the Cream of Broccoli Soup. Extremely simple and tastes like it cooked all day. I really enjoyed it.”

Thanks for cooking and sharing, VegCookbook Clubbers.  I got a little teary-eyed reading your comments and posts, and seeing that you’re commenting on each other’s blogs. It makes me very happy to think about all of us VegCooking together.

So tell us, what did you VegCook this week?