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!