Curried Nada-Egg with Watercress Wraps~pg. 135

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

I decided to make one last recipe (for now) from this month's cookbook. I have to say it is egg-cellent! Geez, I just couldn't resist!

I thought about halving the recipe but I'm glad I didn't. This will make lots of great lunch meals.

I ate my Nada-Egg on a sprouted grain tortilla and topped it with sliced tomatoes and baby arugula. I might have to keep trying a few more recipes from 'Crazy Sexy Kitchen'. They're starting to grow on me. I'm definitely thankful for the green juice recipes because she finally got me to start drinking them every day now; and I have given up the caffeine! I have so much more energy now I don't know what to do with it. Play with the grandkids, work out, cook more delicious vegan meals, try belly dancing (which I'm doing tomorrow!)... the list is endless. 

Sweet Greens~pg. 83

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

I've been making the 'Morning Glorious' green juice every morning so I thought I would try something different. This made 8 cups of juice! I wasn't sure if I should peel the kiwis so I just threw them in without peeling; next time I'll peel. It was a little chunky! Still like the 'Morning Glorious' recipe better.

Plenty of green juice for everyone!

Lentil and Chard Ragout~pg. 183

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

Waiting for the lentils to cook!

I like to use the stems of the chard so I chopped them and added to the onion and garlic saute.

I'm always looking for new recipes that use chard, kale, etc. and this one is a keeper! I doubled the recipe so I could use the whole bunch of rainbow Swiss chard I had. Note to self: if not using low-sodium vegetable broth reduce the amount of salt! Otherwise, I loved the flavors in this ragout, especially the lovely lemon zest. I served it over brown rice pilaf. It made enough to freeze some, give some to my daughter and have leftovers today. 

Black Bean & Roasted Sweet Potato Burger~pg 133; Green Chili Guacamole~pg 231

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

Green Chili Guacamole

Love guacamole anytime! Two of my favorite ingredients are in this-cilantro and limes. I added a little salt to mine.

Toppings for the burgers~

romaine, red onion, tomatoes and yellow bell pepper

Browning the burgers.

I doubled the recipe because I wanted to freeze some for later. There must be a misprint because direction #4  said to form six 6-ounce patties so I thought since I doubled the recipe it would make 12 patties. Well, I used my scales to weigh the mixture and I still only got 6 patties plus one small one. Hmm, I still froze four patties so I guess we're good. Love the flavor of these; they are kind of messy though. I would like to know how to get the outside of the burgers really crispy.

Black Bean & Roasted Sweet Potato Burger with Green Chili Guacamole

Wow! My burger looks as good as the one in the cookbook. For lunch today I spread some of the leftover guacamole on a sprouted grain tortilla-Yum!

Morning Glorious~pg. 86

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

Look at that luscious green juice! All I can say is wow! It tasted so much better than the green juice I get at the juice bar. Probably because I know all the veggies are organic and washed. Gotta get to the store and stock up on some more veggies now. 

I saved the rest for the mid-afternoon slump around 3pm. 

It kept me going for the rest of the day!

Sauteed Chard ~pg. 209

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

Look at that gorgeous red chard!

I used leeks instead of the shallot or red onion. I chopped my chard stems and sauteed them with the leeks and garlic until they were tender. Love the tamari and nutritional yeast that is added in the end. 

I served the Sauteed Chard with sliced potatoes topped with chopped chives, Baco's, and vegan sour cream; broccolini and MorningStar Farms BBQ Riblets. The chard makes a delicious topping for the potatoes.

Asian Noodles with Black Vinaigrette

VegCookbookClub January 2013 recipes from Kris Carr-Crazy Sexy Kitchen:

Now that the month is half over I'm finally sitting down to post. I did have trouble downloading my pics  so I had to get that figured out. New Year's goals:  I've been loving going to the gym and getting in shape on the Pilates reformer. Trying to get my back in shape after August's back surgery and drop those pesky pounds from laying around doing nothing while recuperating. I've also been stopping by the juice bar near the gym and getting a wheatgrass shot and a green juice 3 or 4 times a week! That wheatgrass is addictive. Since I do have a juicer (Jack LaLanne but I really want a Breville). I guess I need to try and make my own green juice. So I went to Sprouts Market today and stocked up on some organic veggies and green apples. We'll see how that turns out in the morning! 

 Asian Noodles (pg. 174) with Black Vinaigrette (pg. 226)

I love buckwheat soba noodles. The only ones I can find at the store though have egg whites in them. So I stock up on them online from Eden Organics. I substituted green cabbage for the Napa cabbage and used alfalfa instead of the other sprouts it called for. The Black Vinaigrette/Basic Asian Marinade is awesome! I used plenty of fresh ginger and garlic. Yum! I used the leftovers as a wonderful salad dressing. 

I cooked up some Gardein Chick'n Scallopini, sliced it and served it over the top of the salad. Of course mine was garnished with some hot Sambal Oelek chili paste. Wow, my mouth is drooling just writing about this salad; it's been 3 weeks since I've made it. I think I need to try this one again. :)

Happy New Year!!!

VegCookbookClub December recipes from Nava Atlas-Vegan Holiday Kitchen:

What a fantastic finish to an awesome month of cooking! I think I'm going to make these three recipes a tradition every new year.

Green Chili Corn Bread (pg 11):

 

The plain coconut yogurt makes this cornbread extra moist. A piece slathered with Earth Balance margarine and agave nectar is almost better than dessert!

 

Simple Garlicky Greens (pg 275):

 

Can you see the chunks of garlic? Yum! After simmering for almost 30 minutes the garlic was nice and mild. I just learned today that a 1/2 cup of cooked collard greens has 113 mg of calcium. Wow! (Read that in 'Crazy Sexy Diet' by Kris Carr.)

 

 Hoppin' John/Black-Eyed Peas and Rice (pg 274):

 

For the vegan sausages in the Hoppin' John I used Yves Meatless Breakfast Patties and just chopped them up before sauteeing. I used 2 tsp. dried parsley instead of the 1/2 cup fresh. I used 1/2 tsp red pepper flakes and then added tabasco sauce to mine when it was time to eat! Nice and spicy!

 

Happy 2013!!