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MoFo #4: Cookbook Challenge Week 3 – Colleen Patrick-Goudreau

4 Oct

It’s raining, it’s pouring….!  Today we had the first rain of the season and it was overcast and coooold! So what better to have for dinner than a hearty stew?

I found inspiration in The Vegan Table‘s recipe for Scotch Broth.  Traditionally, Scotch broth has lamb, mutton, or beef, but Colleen’s recipe calls for lentils and split peas as the protein sources.  The split peas add a smoky rich flavor that I suspect the meat usually provides.  The boyfriend is a dumpling fanatic, so he made some dumpling dough from All Recipes and we cooked them in the stew over the last 15 minutes.  I’m sooo excited to get a chance to use my shiny new Cuisinart enameled pot, which I found at TJ Maxx for half price.  Whoo!


I made a few modifications to the recipe so I feel comfortable transcribing it (with my mods) below.

Scotch Broth (Hearty Scottish Stew)
-3/4 cup pearl barley
-3/4 cup green split peas
-3/4 cup red lentils
-1 large leek, chopped
-1 onion, chopped
-3 russet potatoes, diced
-3 carrots, grated
-2 tsp minced garlic
– 8 cups veggie broth (I used home-made frozen bouillon cubes and some powdered veg chicken broth powder)
-1 T dried parsley
-1T whole black peppercorns
-2 tsp Marmite
-1 cup TVP chunks

Soak barley, split peas, and lentils for 1 hr (I did only 20 min) in a bowl with enough water to cover.  Meanwhile, saute the leek, onion, and carrots in a soup pot with a little olive oil.  Add the potatoes and garlic, saute a few minutes, then add broth and the bean/barley mix (that has been drained and rinsed).  Add spices and TVP and simmer until everything is tender (about 45 min, less time if you soaked the grains longer).  When things are almost done, drop spoonfuls of dumpling batter (recipe below) to the stew, cover, and simmer 15 min.

-1 cup A.P. flour
-2 tsp baking powder
-1 tsp sugar
-1/2 tsp salt
-1 T margarine
-1/2 cup milk

Mix dry ingredients and cut in margarine.  Stir in milk to make a soft dough.  Follow directions above.


Hot, hearty, and filling.  Yum!  I was surprised I didn’t even have to add a lot of spices to make this tasty.  The lentils and veggie stock added so much flavor!  The TVP reminded me of chicken chunks in stews or curry and soaked up all the flavor from the broth.  Perfect!  I can’t wait to have this for lunch (and dinner) tomorrow!



MoFo #3: Cookbook Challenge Week 3 – Colleen Patrick-Goudreau

3 Oct

This week’s cookbook challenge features recipes from Colleen Patrick-Goudreau. We tried out the sweet corn pancakes from The Vegan Table along with sausage patties from Hell Yeah It’s Vegan, pears from our CSA box, and fresh sliced tomatoes from our garden.

The pancakes came out more like biscuits so next time I would add more water to the batter and try to make thinner cakes. I used half whole wheat pastry flour and half AP flour to make them healthier but not too heavy.

Cookbook Challenge Week 1 – Isa & Terry: Tempeh Helper

21 Sep

I never thought I would ever crave Hamburger Helper again but guess what…I’m not the only vegan who remembers and wants to recreate the stuff!

This recipe is from Appetite for Reduction and uses tempeh as the meat substitute. It tastes like the taco flavor, with oregano, thyme, and chili powder in the noodle mix and topped with a nutrtitional yeast based cheesy sauce. Tasty! We added peas to bulk it up and get our dose of veggies.

Cookbook Challenge Week 1 – Isa & Terry

19 Sep

Over at the Post Punk Kitchen forum we are embarking on twelve weeks of vegan cooking, drawing from some of the most popular vegan cookbooks. This is a great way for me to get out of my cooking funk and try out new recipes from books I’ve owned for ages. I’m sure I’m like a lot of people, in that I buy a book, try out a few recipes, and then file it away. What a waste!! I’d love to eventually work through every cookbook I own (and sooner rather than later, so I can think of some great recipes to serve at our wedding reception in July).

This week’s challenge is to make recipes from books by Isa Moskowitz and Terry Romero.  I’ve recently discovered how amazing the salads are from Veganomicon and we just happen to be experiencing a nasty heat wave so it looks like this week I’ll be making salad!

I’m starting off with “Quinoa Salad with black beans and mango”. It’s a pretty easy recipe and calls for quinoa, black beans, mango, red bell pepper, cilantro, and scallions tossed in a little red wine vinegar and olive oil. I subbed cous cous since I was out of quinoa and it was super tasty!