Monday, October 29, 2012

Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits

VegCookbookClub October recipes from Chloe's Kitchen:

 
 These biscuits were good but next time I'll make my favorite biscuit recipe from La Dolce Vegan, 'Basic Baking Powder Biscuits'. They have a teaspoon of apple cider vinegar that helps them rise.

 
Hubby loved these blackeyed peas. It was really like a stew to me. Really good for dipping the biscuits in. I know it must have been good because he said I could make this one again!

Thursday, October 25, 2012

Cinnamon-Espresso Chocolate Chip Cookies

VegCookbookClub October recipes from Chloe's Kitchen:

The weather is finally cooling down here though we'll still have a high of 82 degrees today. I'm sitting here in shorts and a tank top-lovely! It was so nice yesterday to open all the windows and putter around in the kitchen after I went for a bike ride. I had tapioca pudding cooking in the slow cooker (The Vegan Slow Cooker cookbook), cookies baking in the oven and Sassy Jasmine tea brewing. It smelled wonderful-ahhh.
 
 
These are yummy! If you don't like the taste of coffee these probably aren't for you. The 3 tablespoons of espresso powder really pack a punch. They tasted really good with a cup of my herb tea I had just brewed. I love mixing up all different kinds of teas; I'll drink them hot and cold!
 

 
 
 
 

Maple-Roasted Brussels Sprouts with Toasted Hazelnuts

VegCookbookClub October recipes from Chloe's Kitchen:

 
And we have a winner! The last two recipes I made weren't my favorites. This one is yummy! I love brussels sprouts anyway so that helped. If you don't like brussels sprouts this recipe will change your mind. This might take the place of my other favorite brussels sprouts recipe from La Dolce Vegan Dijon Mustard Brussels Sprouts. Wow, I've never typed the words brussels sprouts so many times all at once in my life-hehe :)

 
I served my roasted brussels sprouts with garlic mashed red potatoes and Gardein Chick'n Scallopini.

Wednesday, October 24, 2012

Cheesy Broccoli Soup

VegCookbookClub October recipes from Chloe's Kitchen:

 
First I had to share the vegan parmesan from Galaxy Foods. I was shopping at Sprouts and was so excited to see that they finally got some in stock. I usually make my own with nutritional yeast but this tastes exactly like I remember parmesan cheese tasting. I get tired of making everything from scratch. I love making garlic parmesan bread though!

Chloe's Cheesy Broccoli Soup
 
This looks nothing like her photo in the cookbook. Well, does anything really ever? No special lighting or food artist on the premises here-hee hee! As you can see, I chose not to put it in a bread bowl but used my garlic parmesan bread for dipping. I don't think I pureed my soup enough so it was kind of thin. The flavor didn't knock my socks off so I probably won't try this one again.

Tuesday, October 23, 2012

Warm Spinach-Artichoke Dip

VegCookbookClub October recipes from Chloe's Kitchen:


I have to admit this wasn't my favorite vegan spinach artichoke dip I've tasted. I have made a previous recipe for the dip that I loved but do you think I can remember where I got the recipe?! That's one of the reasons I started this blog so I can easily find a recipe I've made in the past. :) I'll have to take some time and dig through my cookbooks and recipe binder to find it. If I do I'll share it with you. Anywhoo, about this recipe-I chose to use the 1/2 tsp. crushed red pepper and the 1/2 tsp. black pepper. Those two spices combined just masked all the delicious flavor of the artichoke and spinach and creaminess of the dip. We still ate it anyway. I tried some on bread and some on tortilla chips. And then I tried carrot sticks; they tasted the best with it so that was my supper!

Sunday, October 21, 2012

Mongolian BBQ Seitan

VegCookbookClub October recipes from Chloe's Kitchen:

 
Love this! I like the sweet and spicy taste that the hoisin sauce, sriracha, ginger, cloves and cinnamon give it. Will put this on my 'make again' list.

 
Mongolian BBQ Seitan served over brown rice

Tuesday, October 16, 2012

Tuscan Bean and Greens Soup over Garlic Toast

VegCookbookClub October recipes from Chloe's Kitchen:

 


I love when a few simple ingredients (which I usually have on hand) makes a delicious meal. I did try to find some escarole but had no luck. I've never cooked with it before and wanted to try it. Maybe next time. So instead I had some baby spinach I needed to use and it worked great. I didn't put my garlic toast in the bottom of my bowl like she suggested; I like to dip and dunk and I don't like totally soggy bread.

Saturday, October 13, 2012

Easy Peasy Pasta Salad

VegCookbookClub recipe from Chloe's Kitchen:

 
Easy and yummy! My only complaint is that all of her recipes make so many servings that my hubby and I have leftovers for 2 or 3 days. At least he doesn't mind eating them. Chloe suggests using wagon wheel pasta but do you think I could find that kind? My grocery store had every conceivable pasta shape imaginable except wagon wheel; so I used shells. In fact, they worked out really well. My hubby asked me if the pasta came with the peas inside-hee hee! Next time I might try using edamame instead of the peas to give it some extra texture and protein.
 

Easy Peasy Pasta Salad with Garlicky Greens and steamed broccoli

Garlicky Greens

VegCookbookClub recipe from Chloe's Kitchen:


I tried a different kind of kale this week. I usually buy curly kale but I found some good looking organic dinosaur kale (Lacinato). I found that the flavor is milder than curly but it does need more cooking time. It was a little tough to chew but still tasted good and garlicky!

Saturday, October 6, 2012

Barley Bliss Casserole

VegCookbookClub recipe from Chloe's Kitchen:

Hot and bubbly from the oven.
 

 
I love barley and this casserole has plenty of it. It's a great warm, homey, filling meal for a cool autumn evening; even though it still gets up into the triple digits here! You really need to use a pan that's larger than 9x13 or it will make a big mess. I used my large lasagna pan and it worked out fine. Just allow yourself at least 2 hours to make this before you want to eat because it takes 1 hour and 45 minutes to cook.

Wednesday, October 3, 2012

Ooh-La-La Lasagna

October's cookbook for the VegCookbookClub Chloe's Kitchen:


 
Ooh-la-la indeed!! This is THE best vegan lasagna I've ever made. The Garden Ricotta is heavenly; I could have just eaten that right out of the food processor.  The leftovers will taste even better tomorrow. Thank you Chloe! I remember watching her on 'Cupcake Wars'. She is so charming and has such a sweet spirit. Now she needs a vegan cooking show pronto!

Monday, October 1, 2012

Chick'n and Dumplings

Had to post one more recipe from The Vegan Slow Cooker for the VegCookbookClub .

 
Wow! All I can say is I feel like I'm back on the farm at my Grandma's house sitting down to eat her chicken and dumplings. Yummy! I do remember though getting a chicken bone every once in awhile in my bowl. Yuch! No chicken bones here. I used store-bought chicken flavored seitan. Instead of the bay leaf, thyme and rosemary I used my  Poultry Seasoning .