Cruciferous Cravings

Vegcookbookclub January 2014

It seems lately all I have been cooking is kale, collard greens, brussels sprouts, cauliflower and broccoli. I just discovered they are all from the same group of plants! I must be craving some special vitamins and minerals they have. 

Both of these recipes are from Everyday Happy Herbivore.  It's been great this month digging into Lindsay Nixon's two cookbooks I have. I know most of the recipes are pretty simplistic but that makes it so much easier to get dinner on the table at night. And I usually have most of the ingredients already in my pantry and fridge. 

~ Broccoli & Red Pepper Stir-Fry ~

Sauteeing the broccoli and red pepper in savory sauce. 

I wanted to add some protein to make this a one-pot dish so I browned pressed diced firm tofu sprinkled with Butler's Chik-Style Seasoning. 

 I served the Broccoli & Red Pepper Stir-Fry on top of some brown rice. Yum!

~ Gobi Palak ~

This was soooo yummy! After cooking the yellow split peas for about 45 minutes you add lots of spices and cauliflower and let it cook down then toss in some baby spinach. I served it over brown and jasmine rice and garnished with some chopped cilantro and garlic-chili sauce. 

So easy!

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. 

Sweet Potato and Chard Dal

More recipes from this month's cookbook for the VegCookBook Club. The Vegan Slow Cooker~

 

I love Swiss Chard; this is an easy way to get those greens! I had two slow cookers going today. Dessert in the 1 1/2 qt. size and dinner in the larger one.

 

I served my Sweet Potato and Chard Dal over brown rice. I had some brussels sprouts I needed to cook so I made my favorite b.r. recipe from La Dolce Vegan ~ "Dijon Mustard Brussels Sprouts" . The dal  had a great creamy texture but I like mine a little spicier so I added some sriracha sauce on top.