Pad Thai

Vegcookbookclub February:

~ Pad Thai ~ 

from The Vegan Table

Again, this recipe makes ton of food! I love rice noodles; just pour hot water on them and let them set. The recipe called for 8 oz. noodles; my package was only about 6 oz. and there were still too many noodles in this for the ratio of veggies. Next time I'll only use about 4 oz. noodles. I love the spicy sweet sauce this has. I used a bag of stir-fry veggies and added about 1/3 cup edamame. I garnished mine with some Bragg's and chili garlic sauce. Yum!

Swiss Chard and Caramelized Onions & Roasted Brussels Sprouts

Vegcookbookclub February:

From The Vegan Table:

~ Swiss Chard & Caramelized Onions Pizza ~

Sauteing the chard with the already caramelized onions. I don't remember ever cooking onions like this. I like the sweetness it gives to them. The recipe suggests using the veggies for a pizza topping. What a great idea! I had two thin pizza crusts in the freezer so it worked out perfectly. 

The Swiss Chard & Onion Pizza

Italian Sausage and Onion Pizza

I made another pizza using pizza sauce, some of the caramelized onions, chopped Tofurky Italian sausage and Daiya mozzarella. They were both delicious.

Of course, the hubby preferred the one with the pizza sauce and "meaty" sausage!

~ Roasted Brussels Sprouts with Apples and Onions ~

Roasting the Brussels sprouts, green apple and red onions. I love sprouts but these ended up being kind of bitter and mushy. Maybe because I roasted them on foil or used olive oil and margarine; I don't know. But I like my sprouts crispier around the edges. I sprinkled some bacos on top and ate them with my baked potato and I managed to eat them! 

Roasted Asparagus & Quinoa Salad

Vegcookbookclub February:

This month we're cooking out of Colleen Patrick-Goudreau's cookbooks. Since February is almost over I thought I better get some posting done! These two recipes are from The Vegan Table. 

~ Pan-Fried (or Roasted) Asparagus with Lime Juice ~

The recipe gives you the option to roast the asparagus instead of pan-fried. Much tastier roasted! Lots of crispy bits of garlic and shallots and a squeeze of lime juice instead of the usual lemon. I've got some more asparagus in the fridge; I think I'll have to make this one again tonight!

~ Toasted Quinoa with Raisins and Slivered Almonds ~

My first clue that this makes alot is the 2 cups raw quinoa. Duh! But I went ahead and followed the recipe and had lots and lots of quinoa salad. Thankfully, it was very tasty but I ended up throwing some of it away and I hate doing that. I like the addition of the raisins to give it a little sweetness. 

Mexican Chorizo

Vegcookbookclub January:

The last recipe for January's cookbooks from The Happy Herbivore!

This recipe used either TVP or quinoa as the base for the chorizo. I chose to use my Butler Soy Curls. They make a meaty and delicious substitute for a taco filling. My hubby loves them and so do I. The soy curls are unadulterated dried soybeans with no additives and they don't give me intestinal distress! 

Toppings for the soft tacos~Daiya cheddar, cilantro, green onions, cabbage and cherry tomatoes. 

~ Yum! ~

Gingered Collard Greens

Vegcookbookclub January:

I think February is going to go by in a blur. I'm still working on cooking recipes from January's list! 

I'm always looking for ways to cook greens and this one is from Everyday Happy Herbivore.

Lots of ginger, red onion and red pepper flakes. I added a dash of liquid smoke and let the greens simmer awhile.

Gingered Collard Greens with some chipotle habanero sauce on top! I served them with sliced potatoes, mixed veggies and Gardein Turk'y Cutlets.