Cook from Vegan Holiday Kitchen with the VegCookbook Club in December

As some of you know, I have a second blog, VegCookbook Club, where we cook from a vegetarian or vegan cookbook each month, and swap stories about the recipes we've tried.

In December, we're cooking from Nava Atlas's Vegan Holiday Kitchen.  I thought some of you might want to join us.

It has six chapters:

1. Thanksgiving
2. Christmas and the holiday season
3. Jewish holidays: Passover, Rosh Hashanah, and Hanukkah
4. Easter
5. Independence Day and summer entertaining
6. Brunches, appetizers, and potluck dishes

I included photos of some of the recipes I've tried in the post,  Meatless Monday: 2 Soups, 1 Salad, 2 Casseroles + Cosmos Apple Pie. You can learn more about Nava at vegkitchen.com, and follow her on Twitter at @Veg_Kitchen and at @navaatlas2.

Come VegCook with us! 

Full disclosure: I received a review copy of Vegan Holiday Kitchen.

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Vegetarian and Vegan Thanksgiving Ideas

I shared my Vegetarian and Vegan Thanksgiving Ideas Pinterest Board with you last year, so I thought I'd share the updated version. Each photo links to a recipe on a blog, or website. 

Some of the recipes from the board that I've tried, and liked are:

• Coconut Butternut Squash Soup from Vegan Holiday Kitchen by Nava Atlas
• Cosmos Apple Pie from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero 
• Double-Layer Pumpkin Cheesecake by Susan Voisin on Fat Free Vegan Kitchen
• Hearty Lentil and Mushroom Shepherd's Pie from Vegan Holiday Kitchen by Nava Atlas
• Maple-Roasted Brussels Sprouts with Toasted Hazelnuts from Chloe's Kitchen by Chloe Coscarelli
• Spinach, Avocado and Pumpkin Seed Salad from Feast by Nigella Lawson

What are some of your favorite vegetarian, or vegan Thanksgiving recipes?

Full disclosure: The cookbook links are attached to my Amazon Associates account. If you make a purchase after clicking on the link, I get a small percentage of the sale, which I'll probably use to buy more books!

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Recipe: Very Green Avocado-Tahini Dip from Wild About Greens

 I can't wait to start cooking from July's VegCookbook, Wild About Greens by Nava Atlas. I hope you'll join us.

To get you excited about eatin' your greens, I asked Nava if I could share a recipe with you from the cookbook. She sent over her recipe for Very Green Avocado-Tahini Dip. Yum yum.

Enjoy!


Very Green Avocado-Tahini Dip
Makes about 1 1/2 cups

Kind of a marriage of guacamole and hummus, and infused with a good amount of leafy greens, this rich dip makes its own unique statement. Serve with tortilla chips, fresh pita, pita chips, raw veggies, or a combination.

3 to 4 ounces baby spinach or arugula, or a combination
1 large, ripe avocado, peeled and diced
1/3 cup tahini (sesame paste)
Juice of 1 lemon
1/2 teaspoon ground cumin
2 tablespoons minced fresh parsley, cilantro, or dill
Salt and freshly ground pepper to taste

Rinse the greens and place in a large skillet or saucepan. With just the water clinging to the leaves, cook until just wilted down. Remove from the heat.

Place all the ingredients in the container of a food processor, and process until smooth. Add 1/4 water, as needed, to achieve a medium-thick consistency. Transfer to a serving bowl. Keep covered until ready to serve.

Serve at once as suggested in the headnote. Store any leftovers in an airtight container in the refrigerator for up to two days.

Photo by Susan Voisin.


Full disclosure: The link to Wild About Greens is attached to my Amazon Associates account. If you buy something after clicking on the link, I get a small percentage of the sale, which I'll probably use to buy more books!

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Cook Through Everyday Happy Herbivore with the VegCookbook Club in June

As some of you know, I have a second blog, VegCookbook Club, where each month we try recipes from the same vegetarian, or vegan cookbook, and share our experiences.  This month's VegCookbook is Everyday Happy Herbivore by Lindsay Nixon.

I hope you'll join us!

You can learn more about Lindsay on her website happyherbivore.com, her  blog, her Twitter feed (@happyherbivore), and her Facebook Page. You can also check out some of her recipes at happyherbivore.com/recipes.

Full disclosure: The link to Everyday Happy Herbivore is attached to my Amazon Associates account. If you make a purchase after you click on a link, I receive a small percentage of the sale.

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Blissful Bites Giveaway

Un-tuna salad + green salad with balsamic vinaigrette

It has been a fun month so far cooking from Blissful Bites over at the VegCookbookClub. Some of my favorite recipes have been the Un-tuna Salad (see Veggie Goes Vegan's post about it), the Spring Kale Salad with Miso Dressing (see the recipe here), and the Balsamic Vinaigrette.  I've made the un-tuna salad and balsamic vinaigrette twice already.

The nice folks at BenBella Books, the publishers of Blissful Bites, have offered to give away two copies to VegCookbook readers, so go on over to VegCookbookClub and enter for a chance to win.

All you have to do is leave a comment at the bottom of this VegCookbookClub post with the name and url of your favorite vegetarian, or vegan blogs. Be sure to add a link to your blog, your Twitter name, or your email, so that I know how to contact you if you win. I'll announce the winners on April 30th.

Full disclosure: The link to Blissful Bites is attached to my Amazon Associates account. If you make a purchase after you click on it, I receive a small percentage of the sale.

Recipe from Blissful Bites: Spring Kale Salad w/ Sweet Mustard Dressing

In April, the VegCookBook Club will be cooking together from Christy Morgan's cookbook, Blissful Bites. I hope you'll join us!

All you have to do is buy, or borrow a copy of the book, try some recipes, and share your tips, questions and experiences in the comments of the VegCookBook Club blog, in a post on your own blog, or on Twitter and Instagram using the hashtag #vegcookbookclub. You can also share your photos and thoughts on Christy's Blissful Chef Facebook page.

To get us started, Christy sent over a recipe for us to try.  Enjoy!

Spring Kale Salad w/ Sweet Mustard Dressing

2 bunches of kale, washed 

1 cup cherry tomatoes, sliced in half 

1 fennel bulb, thinly sliced 

2 avocados, cubed 

2 tablespoons dulse, for garnish

Sweet Mustard Miso Dressing:

1 lemon, zested and juiced 

2 tablespoons miso 

2 tablespoons stone ground mustard 

2 tablespoons brown rice syrup or maple syrup

2 tablespoons nutritional yeast 

Black pepper, to taste 

Sea salt, to taste 

Filtered water, as necessary

Directions

Pull leaves from stalk of kale and tear into small pieces. Thinly slice the stalk. Place in a medium bowl. Blend dressing ingredients together in blender until smooth. Massage the kale with dressing for about 5 minutes. Stir in the rest of salad ingredients and allow to sit for 30 minutes while the flavors meld. Enjoy!

 

Full disclosure: The link to Amazon from Blissful Bites is connected to my Amazon Associates account.  If you buy something after clicking on the link, I get a percentage of the sale.

Free Recipe from The Inspired Vegan: Molasses, Miso, and Maple Candied Sweet Potatoes

In March, the VegCookBook Club will be cooking from Bryant Terry's newest cookbook, The Inspired Vegan.  Come on over and cook with us!  All you have to do is get a copy of the book, try some recipes, and share your tips, questions and experiences in the comments of the VegCookBook Club blog, in a post on your own blog, or on Twitter and Instagram using the hashtag #vegcookbookclub.

To get you started, the nice folks at Da Capo sent over a recipe from The Inspired Vegan: Molasses, Miso, and Maple Candied Sweet Potatoes. You can see another free recipe for Savory Grits with Sautéed Broad Beans, Roasted Fennel and Thyme on VegCookBook Club. Enjoy!

Molasses, Miso, and Maple Candied Sweet Potatoes

Yield: 4 to 6 servings

Soundtrack: “Revolution” by Nina Simone from Protest Anthology

Book: Conversations in Maine: Exploring our Nation’s Future by James Boggs and Grace Lee Boggs

2 1/2 pounds sweet potatoes or garnet yams, peeled and cut into 1/2–inch rounds

2 tablespoons toasted sesame oil

1 (2-inch) cinnamon stick

2 tablespoons molasses

1 teaspoon tamari or shoyu

2 tablespoons pure maple syrup

1 heaping tablespoon white or yellow miso

1/4 cup freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon grated lemon zest

6 tablespoons filtered water

Preheat the oven to 425°F.

In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil.

Spread the sweet potatoes on a parchment-lined or well-greased baking sheet in a single layer and roast for 50 minutes, turning over with a fork after 25 minutes.

Remove the sweet potatoes from the oven and lower the heat to 375°F.

Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers. Set aside.

In a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Pour over the sweet potatoes.

Bake, uncovered, for 30 minutes, thoroughly basting the sweet potatoes

Credits: From the book The Inspired Vegan by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopresscookbooks.com

Recipe photo is  by Jennifer Martine.

Full disclosure: I received a review copy of The Inspired Vegan.  Also, the link from The Inspired Vegan is connected to my Amazon Associates account.  If you buy something after clicking on the link, I get a small portion of the sale.

Cook from The Vegan Table with VegCookbook Club in February

As some of you know, this year I started a new blog, VegCookbookClub.com, where each month myself and readers cook through one vegetarian, or vegan cookbook.  We share tips, opinions and advice about recipes in the comments, on Twitter, on Instagram, and on our own blogs.

We just finished cooking from Appetite for Reduction. In February, we're going to cook from The Vegan Table. To join in the fun, all you have to do is pick up a copy of The Vegan Table, cook from it, and share your experience on VegCookbookClub.com, on Twitter and Instagram using the hashtag #vegcookbookclub, or on your own blog.

Come on over and VegCook with us!
 

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Full disclosure: The links to Appetite for Reduction and The Vegan Table are linked to my Amazon Associates account.  If you make a purchase, after clicking on the link, I get a small percentage of the sale. 

New Year, New Blog: VegCookbookClub

So many people responded via email, comments, Facebook and Twitter to my post, VegCookbook Club 2012: Wanna Join? that I've created a new blog for our "club" activities: VegCookbookClub.com. Yay!

I'm super excited to start cooking and connecting with all of you who said you'd like to cook together from the same vegetarian, or vegan cookbook each month.  Based on everyone's response, our January cookbook will be Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz.

Longtime Have Fun, Do Good readers, don't worry! I'll still be writing here regularly, but my Meatless Monday posts will move over to VegCookbookClub.com.

Happy New Year!

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VegCookbook Club 2012: Wanna Join ?

I'm thinking about setting up an online VegCookbook Club in 2012. Would you like to be a part of it?

You don't have to be a vegetarian, or vegan (I'm not) to join, you just have to want to eat less meat. You could join for a variety of reasons: environmental, animal rights, health, or because you want a creative cooking challenge.

Here's how I'm thinking it would work (I'm open to suggestions):

1. I'd select a vegetarian, or vegan cookbook for us to cook from during the month.
2. Each Meatless Monday I'll post about recipes that I tried from the cookbook.  
3. You share the recipes you tried, how they turned out, and any changes you made as a comment, a link to your blog post, or a link to a Flickr photo of what you made.
4. On the last Meatless Monday of the month, I'll do a round up post of some of our comments, blog posts and photos, and announce next month's VegCookbook.

Does that sound like fun to you?

Which of these VegCookbooks are you the most excited to cook from in January?

• Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes by Isa Chandra Moskowitz
• Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
  
• Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson
• The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour by Kathy Hester
• Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

I'm looking forward to cooking with you!

Full disclosure: I have an Amazon Associates account. If you buy something on Amazon after clicking one of the cookbook links, I get a percentage of the sale.
 

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Meatless Monday: 2 Soups, 1 Salad, 2 Casseroles + Cosmos Apple Pie

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

If you wish to make an apple pie from scratch, you must first invent the universe.

― Carl Sagan 

One of the items on my Fun-Do List for Thanksgiving was to try some new recipes, and boy, did I!  I made a soup, a salad, and two casseroles from Vegan Holiday Kitchen by Nava Atlas, baked the most amazing Cosmos Apple Pie with Olive Oil Double Crust from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero, and made a soup from Vegan Soups and Hearty Stews for All Seasons, also by Nava Atlas. I hope these photos will inspire your winter holiday menus!

Butternut squash on its way to becoming soup

 Coconut Butternut Squash Soup from Vegan Holiday Kitchen.
Unbelievably delicious. You're in luck 'cause the New York Times published the recipe!

Autumn Harvest Stew from Vegan Soups and Hearty Stews for All Seasons.
Yum, yum.  This recipe is available through Google Books.

  

Pistachios ready to roast and toss in salad . . .

Mixed Greens with Green Apples, Beets and Pistachios from Vegan Holiday Kitchen.
I liked this salad.  It has *a lot* of fruits and veggies in it, a few too many for some of my diners!

Ravioli with Sweet Potatoes and Sage from Vegan Holiday Kitchen.
Delish. How can you go wrong with ravioli and sweet potatoes! The hardest part was finding vegan ravioli.  I ended up buying fresh Roasted Butternut and Chestnut Ravioli in Pumpkin Pasta from Market Hall in Oakland. I'd like to make it again with Rising Moon's vegan ravioli.

Hearty Lentil and Mushroom Shepherd's Pie from Vegan Holiday Kitchen. 
 Also yummy, and you're in luck again 'cause Fat Free Vegan Kitchen posted the recipe.

Pretty veggies ready to roast

Veggies roasted. Don't they look like jewels?

Cosmos Apple Pie with Olive Oil Double Crust from Vegan Pie in the Sky ready to bake.  This is only the 4th pie I've ever made (see my Old Fashioned Chocolate Pudding Pie with a Graham Cracker Crust), so I'm proud of how it turned out: pretty and delicious!

It's not burned, that's cinnamon and sugar baked into the top!

Slice for day after Thanksgiving breakfast!

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What yummy meatless dishes did you make last week?

Full disclosure: The cookbooks I linked to are attached to my Amazon Associates account, which means that if you buy anything after clicking on the link, I get a percentage of the sale.  I received review copies of Vegan Holiday Kitchen and Vegan Pie in the Sky.

 
 

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Meatless Monday: Vegetarian and Vegan Thanksgiving Ideas

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

I didn't make any interesting meatless dishes this week, so instead of posting my photos and recipe notes, I'm including a link to my Vegetarian and Vegan Thanksgiving idea board on Pinterest. Even if you aren't a member of Pinterest, you can still see the board, scroll through the photos, and click on the recipe links. Just click here to view it.

What meatless Thanksgiving dishes are you making this week?

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Meatless Monday: Dilled Potato, Pink Bean and Green Bean Soup + Sunday Night Pasta + Vegan Chocolate Pudding Pie

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

Thursday night I made an old stand-by, Dilled Potato, Pink Bean, and Green Bean Soup from Vegetarian Soups for All Seasons by Nava Atlas, which lasted us through the weekend.

Sunday night we were a little low on groceries, so I made a quickie pasta. While the spaghetti was cooking, I chopped up a head of garlic, and sauteed it in garlic oil with red pepper flakes, salt, pepper, and a little butter (you can use margarine, if you're vegan). In a separate little pan I sauteed a can of chick peas (rinse them first), and frozen peas in garlic oil (thanks, Heather, for the pea idea).  I added  the pasta to the garlic mixture, heated it through for a bit, and served it with the garbanzo and pea mixture on top along with some parmesan cheese for the hubs, and nutritional yeast for me.  Delish.

We're coming into that time of the month when all I want to eat is chocolate pie (you know what I'm talking about ladies), so I broke out my review copy of Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero, and made their Old Fashioned Chocolate Pudding Pie with a Graham Cracker Crust.  Yum! You're in luck, 'cause the recipe was in the New York Times last week in Tara Parker Pope's article Can You Bake a Vegan Pie? If you make one, let me know how you like it.

What yummy meatless dishes did you make last week?

Full disclosure: The cookbooks I linked to are attached to my Amazon Associates account, which means that if you buy anything after clicking on the link, I get a percentage of the sale.  

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Meatless Monday: How Often Do You Dine by Candlelight?

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

I have a confession to make.  The hubs and I almost never eat at the dining room table.  We usually eat in the living room, on the sofa, while watching The Daily Show, which I love.  As the Penny on Happy Endings (another show that makes me laugh) said on a recent episode, "So here I am, laughing AND learning.”

This weekend, my dad came to visit, and we sat at the dining room table with candles, a tablecloth and cloth napkins. It was so nice! I made Gingery Miso-Spinach Soup from Vegan Soups and Stews for All Seasons by Nava Atlas, which I served with heads of roasted garlic, toasted bread, and edamame.  Yum. You can view the soup recipe on Google Books, and I've embedded it at the bottom of this post too.

How often do you dine at the table with a tablecloth, cloth napkins and candlelight?

Gingery Miso-Spinach soup close up from another dinner

Tablecloth & napkins I made last year during Art Every Day Month

Full disclosure: The Nava Atlas cookbook I linked to at the top of the post is attached to my Amazon Associates account, which means that if you buy anything after clicking on the link, I get a percentage of the sale.

 
 

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Meatless Monday: "Meatloaf," Kale Chips, Lentils, Chard and Roasted Beets

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

Roasted Beets with Lentil, Chard and Tomatoes

This was the first time I've roasted beets, and was surprised to discover that they're crazy simple to make.  I wrapped each beet in foil and baked them at 425 degrees for about an hour (I put them in a bread pan so that their juices wouldn't drip all over the oven). When they were done, I peeled and sliced them, and served them with olive oil, balsamic vinegar, salt and pepper.  Yum.

We had the beets with a *very* modified version of the Whole Foods recipe, Collards, with Lentils, Tomatoes and Indian Spices.  I didn't have all of the ingredients the recipe called for, and I mis-read the directions, so here's how I made it:

Lentil, Chard and Tomato Yumminess
Servings: lots!

1 shallot, minced
4 (or more!) cloves of garlic, minced
2 teaspoons garam masala
28 ounce can crushed tomatoes
1 cup red lentils
1 bunch swiss chard

Salt, pepper and  red pepper flakes to taste

Simmer shallot and garlic in 1/2 cup water till shallots are soft.  Stir in garam masala, and cook a little bit.  Add tomatoes, lentils, and 1 cup of water.  Bring to a boil.  Reduce heat and add chard. Cover and simmer till lentils are soft, 30-45 minutes. Season with salt, pepper and red pepper flakes.

Thanksgiving Meatless Meatloaf and Sauteed Carrots

I also made my first meatless meatloaf this week from Fat Free Vegan Kitchen's recipe, Thanksgiving Meatless Meatloaf. I served it with rice and Ina Garten's Sauteed Carrots.  It wasn't quite the texture I was hoping for (mine turned out more mushy than loafy), but the flavors were awesome. It may have been mushy because I couldn't find the quinoa flakes that the recipe called for, so I used rolled oats instead.  I really liked it the next day in a "meatloaf" sandwich.

Kale Chips

My final new cooking adventure was to make kale chips for the first time using Melissa d'Arabian's Crispy Kale "Chips" recipe on Foodnetwork.com. Very tasty, but they really shrink down. Next time I'll make chips from 2-3 bunches of kale, rather than just one.

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What yummy meatless dishes did you make this week?

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Roasted Fall Vegetables with Lentils + Your Meatless Meatloaf Recipes

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

Roasted Fall Vegetables with Lentils

This week I made a super yummy recipe from Whole Living magazine, Roasted Fall Vegetables with Lentils, from the October 2011 issue.  First, you get some carrots, red onions and acorn squash roasting. Then, you cook up some lentils and mix them with a mustard vinaigrette and sliced celery.  I'll definitely make this again, and may even make the lentil part separately to go with something else (they were that good). The only thing I would do differently is to remove the skin of the acorn squash before it cooks.  I didn't really like the taste after it was roasted.

Your Meatless Meatloaf Recipes

I'm on the hunt for a yummy meatless meatloaf recipe. This Thanksgiving Meatless Loaf from FatFree Vegan Kitchen looks tasty to me.  What do you think? Do you have any meatless meatloaf recipes to recommend?

Full disclosure: I received a complimentary subscription to Whole Living.

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Meatless Monday: Cookies Everyone Can Eat (Sugar-free, Vegan, Gluten-Free)

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

Soooo . . . . I realize that cookies aren't usually made with meat, but sadly, this is the only new and interesting recipe I tried last week.  I made these Fluffy Banana Chocolate Chunk Cookies from the Spoonful of Sugar Free blog for a gathering of pals who have a range of dietary restrictions.  They're sugar-free, vegan, gluten-free, soy-free, and if you eliminate the layer of peanut butter cream, nut-free.

The ladies I made them for seemed to like them. Honestly, the unsweetened chocolate was a bit strong for my taste.  If I make them again, I'll use much bigger bananas so that the cookies will be moister, and have more banana flavor.

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What yummy meatless dishes did you make last week, or do you want to make this week?

Meatless Monday: 3 Recipes from Vegan Express by Nava Atlas

Meatless Monday is a nonprofit initiative of The Monday Campaigns. Their goal is to help reduce meat consumption by 15% to improve personal and planetary health.  Each week I share meatless recipes I've tried from cookbooks and online.  You can see past Meatless Monday posts by clicking here.

I recently checked Vegan Express by Nava Atlas out from my local library, and have been trying out some of the recipes.

 Stewed Lentils with Soy Sausage + Fingerling Fries

We had this last night.  Yum, yum.  I couldn't find canned lentils, which is what the recipe called for, so I just made a quick batch myself. For some reason, mine wasn't very stew-like, but it was very delicious, and the fingerling fries were super easy to make.  We'll definitely be having this again.

 Pasta "Carbonara" with Broccoli

I've made this twice in two weeks.  How can you go wrong with broccoli and pasta?  I made a few changes to the recipe. Instead of 3 or 4 garlic cloves, I used 10, and I added some lemon juice.  Also, once I combined the pasta, broccoli, and tempeh bacon together at the end, I threw it back in the pan and sauteed it with some more olive oil for extra yumminess.

These recipes aren't available online, but you can see other recipes by Nava Atlas on her website, www.vegkitchen.com.


What yummy meatless dishes did you make last week, or do you want to make this week?

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