Indian-Style Black Bean and Veggie Burritos~pg. 238

VegCookbookClub February recipes from Color Me Vegan by Colleen Patrick-Goudreau

I have been trying to get a few recipes in before February ends. Where did the month go?! I guess 28 days goes by fast. My baby boy will be 24 on the 28th of this month. Wow! Where did the last 24 years go?! 

RAINBOW

 I use a homemade blended Garam Masala from La Dolce Vegan. Love it! ~cumin, coriander, black pepper, cardamom, ginger and allspice.  

Yum! I had to add some cilantro to mine and some Pace picante sauce. 

Yellow Split Pea Soup with Collard Greens & Yams~pg. 84

VegCookbookClub February recipes from Color Me Vegan by Colleen Patrick-Goudreau:

YELLOW

I almost forgot to take a pic of this soup; it was so yummy I was halfway through my bowl when I remembered! Plus we had the grandkids for supper so we were enjoying a meal together. My hubby thinks I'm silly when I suddenly jump up with my plate and run to get my camera-hehe! 

Lots of great spices in this soup~ginger, garlic, curry, cumin, mustard, turmeric. I thought the collard greens would be tough since they don't cook very long but they were quite tender and delicious. The yam gave the soup a slightly sweet taste; I added lots of black pepper to balance it out. 

Fall Harvest Vegetable Chowder

VegCookbookClub November recipes from Forks Over Knives The Cookbook:

 

Delicious fall soup! I know this cookbook is all about no oil and no salt so I tried to follow the directions in this recipe. I used low-sodium vegetable broth and sauteed my onion, celery and carrots in 1/2 cup of it, which worked out just fine. While cooking and tasting the chowder I added 1/2 tsp salt and 1/4 tsp black pepper. When it was all done I still needed to add more salt and some freshly ground black pepper. I should have just used the regular vegetable broth and then it wouldn't have needed so much adjusting. Most of these recipes could benefit with a little salt to bring out their delicious flavors! After all of that, this chowder is yummy with some toasted garlic/nutritional yeast bread for dunking. The recipe makes alot and I still kick myself because I always forget to halve the recipe. My husband and I can only eat so many leftovers; I'm going to try and freeze some of this and see how it tastes after defrosting.

Coconut Curry Red Lentil Soup~pg. 106

La Dolce Vegan! Challenge:

Okay, next to this recipe I had written "delicious, yummy, excellent, make again!" So now I'm making again!!I think when I originally made this soup it was the first time I had used coconut milk. It adds such a creamy, smooth flavor that I love. I never blend my soup all the way; I like a few chunks of yam and potato. And, of course, my favorite cilantro is in there, too!

Yam Pecan Bake~pg. 189

La Dolce Vegan! Challenge:

I'm making 3 days' worth of recipes today because I was fighting the crowds at the mall yesterday. Ugh! I used rainbow swiss chard for my greens in this recipe. Also, next time I make this I'm cutting the crust topping in half-too much bread crumbs for me. Otherwise, I really liked the flavor of the yams and greens together. It tastes really good with the Merciful Miso Gravy on top, too.

Dinner for tonight-Veggie Pot Pie with Merciful Miso Gravy and Yam Pecan Bake

Maury's Roasted Root Soup~pg. 111

Vegan Culinary Institute La Dolce Vegan! Challenge:

Mmm! I wish you could smell these roasted veggies. It reminds me of fall; kind of makes me forget I have a cactus and a green lawn in the backyard and it's still over 80 degrees.



The last time I made this soup it was kind of blah so this time I doctored it up! I think I had extra veggies this time so I added:  2 extra garlic cloves, 1 Tbsp. olive oil, 2 tsp. spice blend (salt, pepper, garlic, onion and oregano). I didn't add any extra salt and pepper at the end because it was already in the spice blend. For my vegetable stock I used 2 C. instead of 1 1/2 C. "Better Than Bouillon" No Beef Base to give it a heartier taste.

Now I can rate this recipe delicious instead of blah!