Tag Archives: nava atlas

Beet and Carrot Salad + Sweet Noodle Kugel from Vegan Holiday Kitchen

First off, thanks for the 50 VegCookbook suggestions! I will announce our January 2013 VegCookbook soon. Last week, I tried two recipes from our December VegCookbook, Vegan Holiday Kitchen:

Beet & Carrot Salad from Vegan Holiday Kitchen

The Beet and Carrot Salad was soooo good I made it twice in one week.  I boiled the beets a little to make them sweeter, but you can keep them raw too. My only tip is to follow the directions, and only boil them until they are just tender. I boiled them too long yesterday, and it wasn’t quite as good.

Sweet Noodle Kugel from Vegan Holiday Kitchen

The Sweet Noodle Kugel was also very tasty. It was so sweet, it felt like a dessert, but it’s listed as a side dish in the cookbook, so I felt justified eating it for dinner (:

VegCookbook Story Swap

What did you VegCook this week?

Massaged Kale Salad with Cranberries and Pecans, Pinto Bean and Sweet Potato Tortilla Casserole + Simple Garlicky Greens

Pinto Bean and Sweet Potato Tortilla CasseroleI made three recipes last week from our December VegCookbook, Vegan Holiday Kitchen.

1. Pinto Bean & Sweet Potato Tortilla Casserole (p. 28).  The recipe calls for black beans, but I prefer pintos, so that’s what I used. This was delicious and made lots of tasty leftovers.

My notes

  • Bake 2 sweet potatoes that are similar in size.  One of mine was larger than the other so when I took them out, the large one was firm (like the recipe called for), and the small one was mushy.  Since I couldn’t slice the small one, like the recipe suggests, I just spread it on top of the bean mixture
  • I used almond milk, instead of rice milk
  • I used Daiya cheese. I’m not a huge fan of fake cheese, so I only used 1.5 cups of Daiya to make the sauce, and didn’t sprinkle the remaining 1/2 cup on top.
  • It didn’t need salt to taste

Massaged Kale Salad with Cranberries and Pecans2. Massaged Kale Salad with Cranberries and Pecans (p. 17). Even though the recipe serves 6-8, I ate the whole thing for lunch. Yum.

My notes

  • Used chopped pecans, instead of cashews
  • My bunch of kale was small, so I halved the rest of the ingredients.
  • I used Vegenaise.
  • Add the vegan mayo slowly. Depending upon how big your bunch of kale is, it can become too much very quickly.

Simple Garlicky Greens3. Simple Garlicky Greens (p. 275)

A quick and tasty way to prepare greens. I used dino kale, also known as Tuscan kale, Lacinato kale, and black kale. It’s my favorite!

No notes ’cause it’s pretty easy to make.


VegCookbook Story Swap

• vegankind made Cashew Chocolate Mousse Pie and Baked Tofu-Tortilla Extravaganza.

• Eatin’ Vegan in Smalltown USA made:

• Elisa Camahort Page of Veggie Goes Vegan made the Smashed Potatoes with Mushroom Gravy (post to come), and the Red Wine-Roasted Brussels Sprouts.  You can view her before and after roasting photos on Flickr.

What did you VegCook this week?

Ravioli with Sweet Potatoes and Sage + “Three Sisters” Stew from Vegan Holiday Kitchen


Last week I made two delish dishes from our December VegCookbook, Vegan Holiday Kitchen. The first was the Ravioli with Sweet Potatoes and Sage.

Ravioli with Sweet Potatoes and Sage from Vegan Holiday Kitchen

Sooooo good. It takes a little time to assemble all of the parts, but it’s worth it. For the ravioli, I used Rising Moon Organics’ Organic Butternut Squash Ravioli. I made one boo boo while assembling the recipe, that actually tasted quite good. You’re supposed to top the ravioli with the cubed sweet potatoes, and then add the bread crumbs, but I put the bread crumbs on, and then the sweet potatoes, so I just added another layer of breadcrumbs on top. You can’t really have too many breadcrumbs on a casserole, right?

I also made the “Three Sisters” Stew. According to the book, “Squash, corn and beans are known as the ‘Three Sisters’ in Native American mythology. In some legends, the sisters are also the daughters of the Earth Mother.”

"Three Sisters" Stew from Vegan Holiday Kitchen

The stew was very flavorful, and surprisingly sweet. We ate it with rice and the Maple Roasted Brussels Sprouts from our October VegCookbook, Chloe’s Kitchen. We’re not a super spicy-loving household, so I only used 1 teasoon of chili powder, even though it called for two, and omitted the 1-2 fresh hot chilies. Oh, and I used an orange bell pepper, even though the recipe called for a green, or a red one, which would have looked much nicer. My orange pepper blended in with the butternut squash.

What did you VegCook this week?

Our December VegCookbook: Vegan Holiday Kitchen

Vegan-Holiday-KitchenJust a quick reminder that our December VegCookbook is Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas.

You can learn more about Nava, and all of her fabulous VegCookbooks at www.vegkitchen.com, and follow her on Twitter at @Veg_Kitchen and @navaatlas2.

Full disclosure: I received a review copy of Vegan Holiday Kitchen.