VeegMama's Passover Round Up

The week long celebration of the Jews' Exodus from Egypt begins on Monday.  Passover is my favorite Jewish holiday.  I revel in the production of the seder, (a special meal that tells the story of the Jews), which includes songs, masks, and wine tasting at my home.  I delight in hand picking fun, whimsical items to represent each of the plagues in the "Bag of Plagues" I create for each child at my table.  And I relish in pouring through cookbooks and blogs to create a tantalizing menu for my guests.

In the spirit of the holiday, I have rounded up all of my previous Passover posts.  From menu ideas and recipes, to activities to make your seder more fun, I have it all below. 

Enjoy!

Check out my menu from last year's seder, including recipes with My Passover Menu.

Need some ideas for your seder?  Kick things up a notch with 10 Ideas For Your Passover Seder.

Get the recipe for Passover Pizza, one of my kids' favorite meals during the week of Passover.

Cooking With The Vegan Holiday Kitchen is a great resource for the Jewish vegan chef, featuring lots of recipes for Passover.

For more Passover inspiration, recipes, and activities, check out my Passover Pinterest board!

Cooking with Mayim's Vegan Table

Mayim's Bialik's new cookbook, Mayim's Vegan Table, has been all over the vegan press since its release last month.  I had the great privilege of purchasing my copy at the launch party last month, and have been cooking from it ever since.  Mayim is one of the first vegans I met after making my transition.  I was overwhelmed and unsure about...everything!  We talked about food and kids, and she gave me some much needed encouragement.  This cookbook perfectly reflects her easy going style, family centered approach to cooking, and Jewish heritage.  She, (and contributing author, Dr. Jay Gordon, who is also her pediatrician), share no fuss, family recipes that look and taste delicious.  She also includes many Jewish recipes and treats for the many religious festivals. I love that I get Jewish and vegan recipes in one with this book!

She also includes four chapters at the beginning of the book that provide resources and answers to common questions for new or curious vegans.  She shares what she actually eats, what is stocked in her pantry, and why plant based eating really is best.

After recipe testing this book, from snacks, to entrees, and desserts, I am elated by all of the new meal options and recipes I have added to my repertoire.  The dishes are truly delicious and family pleasers.  I also served several of the recipes to non-vegans who equally raved about their taste and appearance.

To whet your appetite, here are a few of my favorite things in the book (so far...):

Snacks:
Brussels Sprouts Chips
Kale Chips
Artichoke Tapenade

Entrees:
Baked Ziti
Creamy Enchilada Casserole

Desserts:
Dark Chocolate Peanut Butter Pie
Hamantaschen

I hope you will get yourself a copy, and if you do, please let me know what you think in the comments section below.

What Does A Vegan Eat For Thanksgiving?

This post was originally published on November 19, 2012.

As a foodie, Thanksgiving is probably the most challenging of the holidays for me.  Not because I want to eat turkey, but because there is so much focus around eating it.  I grew up in a family where food was the center of every holiday.  My mom and grandmother are amazing cooks.  It just isn't a holiday without spectacular food.  Since becoming vegan, I have thrown my family a major curve ball.  They worry I won't have anything to eat and fret over what to cook for me, while still serving up their traditional non vegan dishes.  Truth: It's hard being vegan during the holidays because you feel like everyone is looking at you like a wet blanket on their lovely holiday.

Well, I am here to prove vegan does not mean tasteless or boring.   I love food so much that the holiday just doesn't sing for me if I am not enjoying a mind blowing culinary experience. Vegan dishes can actually be the centerpiece of the table.  They are always the talk of mine...although, I still cringe when my family tries my dish and say "Mmm, that's good.  It doesn't taste vegan."

Luckily, I love to cook.  I have always contributed to the family holiday meals.  As a vegan, it makes things a little easier, as I know I will always have something to eat.  I am not one to substitute the turkey.  There are tons of faux turkey products, (Tofurky and Field Roast are the most popular), out there and if that's your thing, then by all means go for it.  But me?  I prefer to enjoy the bounty of the season - squashes, sweet potatoes, apples, cranberries, nuts and greens - and turn them into delicious main courses and mouth-watering sides.

If you are planning to cook a vegan Thanksgiving feast or just want some tasty vegan dishes to add to the table, you must check out The Vegan Holiday Kitchen by Nava Atlas, as well as The Vegan Table by Colleen Patrick-Goudreau.  Here is what I am adding to my family's Thanksgiving table this year:

• Lentil Loaf (from The Vegan Table) - Click here for the recipe.
• Massaged Kale Salad with Cranberries and Cashews (from The Vegan Holiday Kitchen) - Click here for the recipe.
• Brussel Sprouts Salad with Avocado and Sunflower Seeds (adapted from Whole Living's recent issue) - Click here for the recipe.
• Pumpkin Cheesecake with a Hint of Chocolate (from the Vegan Holiday Kitchen) - Click here for the recipe.

I am also planning to serve up my own single sweet potato topped with Earth Balance and brown sugar, as well as a vegan version of mashed potatoes...for me, it's not Thanksgiving without a load of starch!  In past years, I have cooked tempeh with a maple pecan coating, which makes a great "main meal" instead of turkey.

You might also check out Veg News' November 13th Newsletter.  It includes some fantastic Thanksgiving Day recipes from Appetizers to Desserts, proving that a vegan Thanksgiving is far from flavorless.

Aside from the food, I am looking forward to the time spent with family, and the forced opportunity to give pause to contemplate all that we are grateful for.  I plan to make the "Grateful" wreath (pictured above) from Family Fun magazine, with my kiddos as well make the paper turkey legs for a Drumstick Hunt.  

Cooking with The Lemonade Cookbook

I am a huge fan of the LA-based, modern cafeteria style restaurant, Lemonade.  You can read about my culinary adventures there in a previous post here.  This past summer, I was thrilled to learn that the restaurant was putting out a cookbook. I received a copy two weeks ago and have been cooking from it ever since.  Recipes aside, this is a beautiful cookbook.  It is colorful, sleek and modern just like the restaurant.  The photographs are gorgeous examples of "food porn."  

The recipes themselves cover everything you would find in the restaurant.  They are organized just as you would find them in the sections there.  To my delight, the ingredients and directions for the dishes are straightforward and simple.  Of course, I am focusing on the Marketplace Vegetables and Marketplace Vegetables + Legumes + Grains items.  The last section of the book is dedicated to their delicious lemonades - recipes for all 11 varieties included!    

I am even more excited to now have the opportunity to try many of the vegetarian dishes at Lemonade that I have had to pass over because it has some kind of cheese or dairy in it.  Now, I can veganize these dishes - and I am!  I am also curious about some of the soups and sandwiches that I could easily veganize.  First on my list to try is the egg salad, bacon, and heirloom tomato sandwich.  I can easily do that one with tofu instead of eggs, and tempeh bacon.  Yum!  The Sweets section will also give me lots of opportunity to play with veganizing ingredients.  

In the meantime, here's what I have been cooking and eating - all to rave reviews not only by me, but also by my hubby and kids.



Marketplace Vegetables
brussels sprout, shaved parmesan, sherry vinaigrette - I omitted the cheese on this one and voila, it's vegan!  The sherry vinaigrette is amazing.  These were so good.  My husband and I were fighting over the last sprout in the serving dish!

avocado, cherry tomato, pine nut, lime vinaigrette - This is one of my favorite salads at the restaurant.  So very happy to be able to make it at home!

fingerling potato, dill, lemon-saffron vinaigrette - The vinaigrette calls for egg, so I prepared it without and it tasted delicious.  Instead of using Greek yogurt, I used 1 tablespoon of vegan sour cream to add the creamy texture to the recipe.  It was amazing.

blue lake green bean, shaved parmesan, caesar dressing - I had to make a few modifications to this one.  I obviously ditched the cheese, and in the dressing, omitted the egg yolk, and anchovy fillets.  I used vegan Worcestershire sauce and Parmela (vegan grated parmesan cheese).  The result was a resounding "YUM" by both me and my husband.    

Marketplace Vegetables + Legumes + Grains
beluga lentil, quinoa, persimmon, voodoo vinaigrette - This vegan recipe is my new favorite quinoa salad.  Packed with protein - lentil, quinoa and garbanzo beans, it is a great side dish with steamed veggies or leafy greens, and will most likely be my new go-to entree for potlucks.  My favorite part of this salad is the Voodoo vinaigrette.  The Indian spices are distinctive and incredibly delicious.

farro, spaghetti squash, pomegranate vinaigrette - This dish is vegan if you omit the cheese and is one of my favorite ways to eat spaghetti squash.

As you can tell from all of the recipes I have tried and loved (in just the first week of having the book!), I am smitten with The Lemonade Cookbook.  I highly recommend keeping a copy on your kitchen shelf.  You can click here to get yours.  

Cooking With Betty Goes Vegan

I finally started cooking with Annie and Dan Shannon's debut cookbook, Betty Goes Vegan.  They have taken the Betty Crocker cookbook (the 2010 edition) and veganized it!  Brilliant, if you ask me!!!  These recipes are old school comfort food, back from when our moms and grandmas were making us dinner.  Some of the recipes are a bit rich, and not always the healthiest (sauces, carbs, vegan "cheese" and processed vegan meats galore), but hey, that's the fun of Betty Crocker!  

They have it all in this book - breakfast/brunch, lunch, dinner, baked goods, apps, and holiday favorites....casseroles, pasta dishes, pizza, sandwiches, salads, whoopie pies, omelets, puddings...The recipes are fun, vegan throw-backs to what we think of when cooking with Betty Crocker, plus some modern surprises that I wouldn't have expected to find in Betty's repertoire (go Betty!).  I seriously have almost every page bookmarked to try.

So far, I have started with the dinner recipes.  Here's what I have made so far:

Vegan Roast Chicken and Vegetables - I made this for a visiting houseguest.  It was a hit with the whole fam and gave me the flavor of eating a non vegan roast chicken and vegetables like I used to make before going vegan.  Click here for the recipe.

Limoncello Bundt Cake - This has become one of my favorite desserts.  It instantly transports me back to Italy, where I ended each meal with a glass of the liquer that is the star in this dessert.  Click here for the recipe.

Osso Bucco - I served this with mashed potatoes and my husband loved it, as did I (the kids...not so much).  Click here for the recipe.

Champagne and Hazelnut Risotto with Vegan Chicken - I made this for family and it was a hit.  It is a very elegant recipe that uses champagne!  You'll have to get a copy of the cookbook for this gem, as they don't have it posted on their website.

And here's a sampling of a few other recipes in the book I am dying to try:

Coconut Vegan Shrimp Kebabs

Vegan Chicken Cordon Bleu Pizza

Caesar Salad Burger

Vegan Chicken Tetrazzini

I bookmarked the whole desserts section!  If you are looking for a new cookbook, you must give Betty Goes Vegan a try.  Aside from the great recipes, I love the Shannons' voice and wit throughout the book.  It is a fun read in its own right.  If you do get cooking with the Shannons, please share your experience in the comments section below.

Cooking with "Chloe's Vegan Desserts"

Chloe Coscarelli (first vegan winner of Food Network's Cupcake Wars) came out with her dessert cookbook "Chloe's Vegan Desserts" in February.  I have her first cookbook and love it.  I can't wait to have a whole book of just her desserts.  (It's on my Amazon wish list!)

Check out this video of her on Good Morning America.  She is adorable!

I love the bars she demonstrates.  That will be a fun one to make with the kids!  The truffles also look delicious - and so easy.  You can click here on the GMA site for the recipes featured in the video.

Check out Chloe if you haven't already at http://chefchloe.com.  She is one of my faves!

Macro Mole Enchiladas

Monday's post kicked off a macrobiotic week of cooking for me.  I discovered The Blissful Chef (aka Christy Morgan) shortly after going vegan and have found her to be a great source for macro recipes.  I love her blog and cookbook, Blissful Bites.  Here's one I am excited to try.  Check it out and let me know what you think.

Macro Mole Enchiladas - Click here for the recipe on her site.

Ingredients

Filling:
• 1 cup of white beans, soaked 4-6 hours
• Filtered water
• 1 inch piece of kombu
• 1 garnet yam, small cubes
• Pinch of sea salt
• 1 teaspoon cumin
• 2 zucchinis, matchsticks
• 1 box of mushrooms, sliced
• 12 corn tortillas
• Daiya cheese (optional)
Mole Sauce:
• 3 cups filtered water
• 2 inch piece of kombu
• 1 dried shiitake mushroom
• 1/2 cup pumpkin seeds, washed
• 1/2 cup pecans, washed
• 5 tablespoons cocoa powder
• 3 teaspoons arrowroot
• 1 cup raisins
• 1 teaspoon agave
• 1 teaspoon oregano
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 dashes cinnamon
• 2 dashes nutmeg
• Dash black pepper, to taste
• 1 teaspoon sea salt, to taste

Preparation

Boil the kombu and shiitake for 10 minutes to make a broth. Pull out shiitakes and combine the broth with the rest of Mole Sauce ingredients in a blender until well combined and creamy.

To cook the beans use a pressure cooker and cook according to the manual’s directions with the kombu. White beans that have been soaked usually take about 11 minutes. While beans are cooking, heat skillet with oil and saute yam with a pinch of salt until just tender. Add cumin and zucchini and saute for another 5 minutes. Cover with lid while cooking and add a touch of water if the veggies start to stick. Add mushrooms and cook for another 3 minutes. Strain beans and stir into veggie mix.

Preheat oven to 350 degrees F. Toast tortillas lightly in a skillet. Place a small amount of filling and wrap tortilla like an enchilada. Place in a lightly oiled Pyrex dish and continue with the rest of the filling and tortillas, laying them side by side. Pour Mole Sauce over the top coating well. Sprinkle Daiya cheese on top if using and bake for 20 minutes. Serve immediately.

Cooking with Viva Vegan!

I mentioned that I am part Italian.  The rest of me is Hispanic (with a little American Indian mixed in!), so I love this cookbook from Terry Hope Romero that ensures that this Latina does not have to give up empanadas, tamales, arepas, enchiladas, or any of the other wonderful dishes that I love to eat!

I first became infatuated with Terry in her book Veganomicon (co-authored with Isa Chandra Moskowitz).  Her style and wit won me over instantly.  It's like talking to a girlfriend as she walks you through how to whip up a sauce or make a filling for enchiladas.  Viva Vegan! is more than a cookbook.  It is a resource on Latin cooking.  Besides the mouth watering recipes (which we'll get to in just a sec), she includes chapters on setting up a vegan Latin pantry (easier than you think) and kitchen tools, pages on herbs and chiles, and a comprehensive appendix with meals, menus, shopping list resources (including online), and a metric conversion chart.  Terry thought of everything!  And then, there are the recipes: A Few Essential Latino Vegan Recipes; Salsas and Condimentos; Bocadillos, Snacks and Appetizers; Ensaladas; Beans and Rice, Los Dos Amigos; Vegan Asado: Tofu, Tempeh, and Seitan; Complete Your Plate: Vegetables, Plantains, and Grains; One-Pot Stews, Casseroles, and Cazuelas; Super Fantastico Latin Soups!; For the Love of Corn: Arepas, Pupusas, Tortillas, and More; You, Too, Can Tamale; Empanadas; Drinks; Desserts and Sweets.  I want to eat it all!

I have only just begun cooking from this gem, but here are a few of my favorites so far: 

Chimichurri Baked Tofu

Cilantro Lime Rice

Cilantro Citrus Vinaigrette

Potato-Chickpea Enchiladas with Green Tomatillo Sauce (the Pine Nut Crema that tops these is so amazingly delicious that I wanted to spoon it out of the bowl!)

And here's what I am dying to try...

Spicy Tortilla Casserole with Roasted Poblanos

Arroz con Seitan

Chocolate Mole Veggie Tamales

Beans, Rice and Sweet Plantain Empanadas

Creamy Corn-Filled Empanadas

Chocolate para Churros

Simply Arroz con Leche

If you love Latin food (or just love really good food), you must try this cookbook.  If you do, let me know what you think in the comments section below.

My Cookbook Wishlist

My cookbook shelf (actually, shelves) is constantly expanding.  I believe one can never have too many cookbooks and there is always a new book out there that I want to try.  For someone like me who enjoys cooking, cookbooks are one of my favorite purchases, and I justify... an essential tool for keeping me and my kitchen happy!  Below is my list (expanding daily!!) of the cookbooks I'd love to own next.

Cooking with: Crazy Sexy Kitchen

If you have been reading my blog for a while, you know that I worship Kris Carr.  She's my hero.  Cancer thriver, wellness warrior, goodness goddess.  There really is so much to love about her.  I read her book, Crazy Sexy Diet early on in my vegan transition.  She has been an inspiration and source of information and resources ever since.  I wouldn't be as confident, comfortable or glowing on my vegan journey if it wasn't for Kris' wisdom and pep talks.

My second Kris purchase was her e-book, Crazy Sexy Juices and Succulent Smoothies.  I met her shortly after the book's launch at a Hay House conference last year and got it signed by her.  Have you ever met your hero?  It's incredible and amazing wrapped up in life changing.  

Me and Kris Carr - March 2012 at the Hay House Ignite! Conference in San Jose

I love this book, the bible of juicing, but craved for more.  Finally, her new book launched, Crazy Sexy Kitchen.  She and Chef Chad Sarno present vegan food in all its glory.  As usual, Kris' wit and charm come across in the first sections of the book where she introduces the Crazy Sexy Diet lifestyle and philosophy.  She then goes into enjoyable detail on the low down of pantry and fridge staples for a plant based diet, as well as kitchen tools and equipment.  Her third chapter breaks down kitchen lingo, and demystifies basic cooking methods for beans, grains and legumes.  No one should feel intimidated about cooking after reading this book.

And then, she gets into the recipes!  The 150 plant-based recipes are photographed beautifully and are outlined in easy steps.  They have included everything - juices and smoothies, breakfast, soups and stews, sandwiches and wraps, apps, salads, mains, sides, snacks and desserts.  I also love the section on marinades, dressings, and condiments.  They've got no fuss food, quickie recipes, gluten free, kid friendly and elegant fare.  I really like symbols she includes at the top of each recipe, clearly identifying gluten-free, raw, soy free, and kid friendly.  She also has symbols for difficulty level and quick recipes.  I am literally cooking and eating my way through this book.  I just got started this month, but here is what I have tried so far, as well as what I am dying to try.


Crazy Sexy Bean Chili - Loved, loved, loved this!  This was a crowd pleaser among non vegans too.
Save the Tuna Salad on Rye - I served it on wheat sourdough, but delicious nonetheless.
Cabbage Hemp Salad and the Cucumber Sesame Salad - Great side salads with Asian meals.
Warm Kale and Quinoa Salad - I made this for lunch and my body was thankful for the comforting midday superhero charge.
Simply Green Salad - Love the Lemon Oil on this salad.  This was easy, refreshing and light.
Bok Choy with Lemon Tahini Sauce - Made this for Shabbat last week and served with grilled tofu.


Dying to try...
Everything in the breakfast section!
Tofu Country Scramble
French Toast with Amaretto Creme
Cornmeal Banana Walnut Pancakes
Chickpea Crepe with Mushrooms and Artichokes
Avo Toasts
Caesar Pleaser Salad - Always looking for Caesar Salad recipes
Madeira Peppercorn Tempeh - My next Friday night meal
Curried Nada-Egg with Watercress Wraps
Truffled Edamame Dumplings with Shallot Broth

This is a must buy on your cookbook list this year.  If you are not yet convinced, try the book's recipe for Pumpkin Bisque Soup, posted on Kris Car's site.

Pumpkin Bisque

Yield: 4 servings

2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)

1. Steam or boil the pumpkin or squash until tender.
2. Sauté onions over medium heat in olive oil until translucent.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.

Cooking with The Kind Diet

This book is what convinced me to go vegan.  I owe Alicia Silverstone a lot of gratitude.  Her book is compelling and for me, has been life changing.  It is not so much a cookbook for me (although it is loaded with wonderful recipes), as it is a plan for going vegan.  The book is divided into three parts.  In part one, she breaks down all of the reasons that a plant based diet is better for you and the planet, and supports it with tons of research.  She then introduces you to vegan foods and explains where you can find them.  In part two, she segments the change in lifestyle into "flirting," "going vegan" and "superhero."  She has meal plans and recipes for each segment and talks you through how to make changes in your life to adapt to each segment.  This was really helpful during my transition.  I literally photocopied sections of the book and took them grocery shopping with me when I was becoming vegan!  She addresses entertaining, eating away from home and traveling.

Part three is all about recipes - vegan and superhero.  Here are some of my favorites:

• Moroccan Couscous with Saffron
• Pecan Crusted Seitan
• Seitan Piccata with White Wine and Capers
• Caesar Salad - I LOVE this recipe
• Toasted Nori Burritos
• Quinoa with Basil and Pine Nuts
• Baby Bok Choy Drizzled with Ume Vinaigrette - I crave this
• Mochi Waffles

As I said, this book is more than a cookbook to me, but a reference guide and lifestyle plan.  As I write this post, I am reminded of all the great info packed in it that I should re-read.  If you are considering a vegan lifestyle, I highly recommend this read.

Cooking with The Vegan Holiday Kitchen

If you are in need of some delicious, beautiful holiday recipes, look no further than Vegan Holiday Kitchen by Nava Atlas.  My cousin referred me to this book last Passover after reading an article about it in a magazine.  I purchased it and was immediately delighted with all of the elegant dishes to choose from.  The title is appropriately named.  It says "holiday" and it means it!  From secular (Thanksgiving, Independence Day) to religious - Christian and Jewish (Christmas, Passover, Rosh Hashanah, Hanukkah, and Easter), she's got the whole calendar covered.  The book also includes chapters on Summer Entertaining, Brunches, Potlucks and Appetizers.  As a vegan who entertains A LOT during any holiday, this book is a gold mine.

I am still cooking my way through this book.  There is so much to discover.  Here are my favorite recipes so far.

Soup and Salad:
Massaged Kale Salad with Cranberries and Cashews
Vegan Matzo Balls

Main Dishes:
Quinoa and Lentil-Stuffed Golden Squashes
Spinach, Leek and Potato Matzo Gratin
Moroccan-Flavored Tofu with Apricots and Olives

Side Dishes:
Maple Pecan Sweet Potatoes
Quinoa Pilaf
Seven Vegetable Couscous
Sweet Noodle Kugel

Desserts:
Pumpkin Cheesecake with a Hint of Chocolate
Chocolate Matzo Brittle
Just-as-Sweet-as-Honey Cake

For this holiday season, I plan to try Hot Artichoke and White Bean Spread, Sweet and Spiced Pecans, and Traditional Latkes (vegan style).

Check out this wonderful cookbook and let me know what you think!

Cooking with Trader Joe's Skinny Dish

I found this cookbook at my daughter's book fair at school.  It caught my eye because I already owned Cooking with All Things Trader Joe's and loved it.  As a huge fan of Trader Joe's (it is the primary store I shop at each week), I thought the book was made for me.  As I leafed through the "Skinny Dish" version, I was surprised at how many vegan recipes were included.  It was only when I got home and started reading it cover to cover (literally), that I discovered it was a vegan cookbook!

Author and dietician, Jennifer Reilly, does a great job of serving up a variety of recipes that she doesn't call out as vegan.  She had me at the Foreword by my "crazy, sexy" hero, Kris Carr.  The book is positioned as a "skinny" cookbook for people who want to lose weight...it just so happens that her strategy for eating your way to skinny is with plant based recipes.  She includes a section on "How Skinny People Eat" (5 strategies) and also a "Boosting Your Metabolism"section that gives you a sample schedule and suggested meal plans.  She even includes a 7-day detox plan.

As for the recipes, she's got smoothies and juices; breakfast; appetizers; soups and stews; cold and hot veggies; sandwiches, wraps and burgers; main meals, eight-minute meals; desserts and baked goods, and extras.

This cookbook is one of my go-to's on the shelf.  Here are my favorites...

Sandwiches, Burgers and Wraps: Chicken Salad (this is so amazingly delicious); Hot Chickpea Burgers (my favorite burger, hands down); Broccoli in a Blanket Wrap

Hot Veggies: Garlicky Potatoes and Greens, Simple Spaghetti Squash

Cold Veggies: Blink-of-an-Eye Green Salad; Tofu Feta, Walnut and Beet Salad

Soups and Stews: Gazpacho a la Shepherd Street

Appetizers: Fiery Cashew Dip (I want to eat this up with a spoon); I Heart Hummus; Creamy Artichoke Dip

Breakfast: Mexican Potato Hash (my dad, a big meat lover, loves this recipe) 

Baked Goods: Hot Pants Cornbread (goes great with TJ's organic vegetarian chili)

This is a great book, especially if you are a TJ's shopper and looking for new things to cook up with the store's ingredients.  It is also a good guide for easing into a vegan diet and lifestyle.  The meal plans are easy to follow and quick to prepare.  Get cooking and get skinny!

Cooking with Spork Fed

I first met Jenny Engel and Heather Goldberg, the sister team of Spork Foods, at one of their cooking classes about 2 years ago.  My sister and I trekked out to their Hollywood kitchen, excited about the opportunity to learn some tasty vegan recipes.  I immediately fell in love with these adorable sisters whose infectious personalities make you wish you were a dinner guest at their house all the time.  The class was culinary playtime for me, with delicious and beautiful food.  As class ended, I sadly wondered how I would make time to come again (coordinating my schedule to make it out sans family on a weekend for a half day was like moving the Earth).

To my delight, these ladies launched their cookbook last year, (which I excitedly had signed at their local book signing - hurray for me!), and I have been cooking my way through it every since.  It is one of my favorite vegan cookbooks - and I have many.  The colorful design is cheerful and the food pictures are mouth watering.  I love the "Sporkie Scoop" at the bottom of each recipe that shares:

"For Your Smarts" - Teaches you about how different cultures eat the food

"For Your Parts" - Shares what the ingredients do for your health

They also include some great suggested menus at the beginning of the book, which I have used to mix and match my own holiday menus and dinners.  And if all of the above didn't make this book special enough, they also included a vegan products list for your fridge and pantry at the back of the book.

I have so many favorites in Spork Fed.  Here are some of my top picks...

My family loves these: Ginger, Maple and Mustard-Glazed Tempeh (my husband loves this so much that he asked me to put it in our dinner rotation), Creamy Pistachio Pesto over Brown Rice 

For a fancy holiday dinner: Pear, Fig and Sage Tarts with a Roasted Garlic Aioli (delicious, elegant appetizer for any occasion), Seitan Wellington with a Creamy Spinach Sauce, Potato Gnocci with Basil in a Roasted Shallot Cream Sauce (I made the seitan for Thanksgiving and the gnocchi for Christmas Eve last year.)

For this year's holidays, I plan to make the Lentil Pecan Pate (which happens to also be gluten free)

For lunch with the ladies: Quinoa Salad with Fennel and White Beans (my girlfriend loved this)

If you are looking for a new vegan cookbook, you must check out the Spork sisters.  You won't be disappointed!