Rise 'N' Shine Granola~pg 48

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I almost forgot to post another recipe; where did the month go?! We're already hitting the 100 degree mark here in sunny Arizona. No! I'm not ready yet.

I always like to have some homemade granola on hand. It's not only great with soymilk and berries for breakfast but I love it with soy yogurt or just eating it plain as a snack.

I left out the optional carob/cocoa powder and used ground flax seeds instead of whole. For my sweetener I used turbinado raw cane sugar; it gave it a nice little crunch. 

Faux Parmesan Cheese~pg 160; Dijon Scalloped Potatoes~pg 95

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

My favorite seasoning when I make garlic bread! 

The scalloped potatoes recipe makes a BIG pan. Love the flavors; creamy and a little spicy from the mustard. A great recipe to add to my "make again" list. 

I served the Dijon Scalloped Potatoes with Sesame Roasted Asparagus from La Dolce Vegan, Gardein Chick'n Scallopini and garlic bread with Faux Parmesan Cheese.

Spicy Oatmeal Raisin Cookies~pg 138

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I'm on a cookie making binge! I was intrigued by the ingredients in this recipe; all the spices-cinnamon, nutmeg, ginger, cumin, cardamom, pepper, cayenne; I just had to try it.

A was a little disappointed in the consistency of the cookies. They turned out a little rubbery; I don't know what causes that. 

Aside from the texture, they do give quite a good kick. You notice all the different spices as you're eating one and then the real spicy, hotness hits you after the cookie is gone! 

Vegan Sloppy Joes~pg 112

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I had made these a long time ago and didn't care for the seasonings; too salty. I like my sloppy joes a little sweeter. I had a package of soy curls I hadn't tried using yet so I decided to try this recipe again and tweak a few things. Instead of using a large pickle (I assume it's a dill, she didn't specify) I used 2 Tbsp. of sweet pickle relish. After rehydrating the soy curls, I cut them up into smaller pieces. I tasted the mixture after simmering for awhile and decided it needed some more flavor so I added about 1/4 cup of Annie's BBQ sauce. Just right! I love the texture and taste of the soy curls in this; better than using crumbled TVP. Served my Sloppy Joes with some sweet potato fries. This recipe made alot so I froze the remaining mixture for a future quick meal. 

Classic Chocolate Chip Cookies~pg 137

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

Hot from the oven. These cookies didn't spread out like my favorite chocolate chip cookie recipe.

If you like your cookies soft and chewy then these aren't for you. They have a more dry, crisp consistency.

Cookies and milk anyone?

Larry's Re-Fried Beans~pg 99 & Burnin' Butt Burritos~pg 105

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

Simmering the pinto bean mixture. I think black beans would be tasty to try next time.

Sauteeing the veggies for the burritos.

I used small whole wheat flour tortillas. It made seven plump little burritos.

I'll have two, thank you.

 After taking a pic I loaded them up with some Pace picante sauce!

Corri's Easy Green Chop Suey~pg. 117

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

Excellent! I love these easy stir-frys. I used steamed edamame in place of the tofu. Hubby doesn't care for  tofu and I think the edamame gave this dish some much needed texture and crunch. I also swapped out the miso for hoisin sauce. I like miso but it aggravates my allergies; along with other fermented foods like tempeh. Does anyone else have that problem?  I served my chop suey over rice noodles. Note to self~ double recipe next time!

Make Ya Go Bran Muffins~pg. 50

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

The recipe stated it made 6-8 muffins. She must have really large muffin pans! 

My recipe made a dozen.

These are very dense and hearty. I don't know if they 'make ya go' but I think they could be used for a doorstop! I used half wheat bran and half oat bran. They taste better when I reheat them and add Earth Balance margarine and some Bee Free Honee and then I have to use a fork because they're so crumbly. Won't be making these again. Sarah has a much better bran muffin recipe in "La Dolce Vegan".

Classic Pancakes~pg. 44

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I wanted to share this ridiculously easy meal from Jason Wrobel-love him! Cheesy Broccoli Quinoa Bowl.    When I don't feel like cooking this is what's for supper! I love watching his videos; he's hilarious.  He tops his quinoa bowl with hemp seeds but I use chia seeds-it gives it a nice little crunch. 

Anyway, back to HIAV~

A pile 'o pancakes!

Just a basic pancake recipe, they seemed a little thick and heavy. Hubby didn't really care for them but then he's comparing them to his favorite restaurant's non-vegan pancakes. I added some blueberries to a few of them, slathered them with Earth Balance margarine and drizzled lots of warm maple syrup over them; tasted just fine to me! heehee! I froze the remaining pancakes for some quick breakfasts before I work out after eating all these carbs.

Savoury Shepherd's Pie~pg. 110

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:


Yay! Feeling great; working out and eating healthy. This was my lunch the other day after my Pilates workout. Wild & brown rice cake with raw almond butter and homemade vegan ranch dressing with fresh veggies! 

Sauteeing veggies for shepherd's pie.

I added some Daiya cheddar shreds the last five minutes of cooking.

Yum! Served the shepherd's pie with some freshly steamed brussels sprouts. Hubby really liked this one. He ate all of the leftovers the next night!

Mashed Garlic Potatoes with Kale~pg. 94

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

I'm still trying to get back my energy from being sick so long. My ND put me on some detox supplements and a restrictive diet to help kick-start my body! This was a quick meal to fix for supper tonight. 

What an easy, yummy recipe! I'm always looking for ways to eat my greens. I served the potatoes with a black bean burger from Crazy Sexy Kitchen. I made the burgers when we were cooking from Kris Carr's cookbook. I froze the extra burgers for future quick meals. 

"Anything Goes" Vegetable Stir-Fry~pg. 116

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:


Wow! What happened to March?! I guess I was taking an unwanted 'sickness' sabbatical-ugh! Every year beginning the middle of February and through March I manage to catch every bug out there. Finally I'm on the uphill side of it and ready to do some cooking again. I did keep up with my green juicing which helped my energy levels. 

I always love cooking from my favorite vegan cookbook author's cookbooks. La Dolce Vegan is still my go-to cookbook for easy, delicious meals.

Love one-pot meals! 

This is a very basic stir-fry; no exotic flavorings added. I mixed up a little sauce using hoisin, sambal oelek and tamari to add some flavor. For the 'anything goes' veggies I used red, yellow and orange bell peppers. I used Wildwood's SproutedTofu extra-firm; I really like the consistency of the tofu, it kept its shape and didn't crumble into mush. 

I served the stir-fry over some brown rice and added a little sriracha for some heat!