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Our March VegCookbook: The Inspired Vegan by Bryant Terry
The March VegCookbook poll results are in! In March, we’ll be cooking together from The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus by Bryant Terry. You can learn more...
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Free Recipe from The Inspired Vegan: Savory Grits with Sautéed Broad Beans,...
Are you guys excited for our new cookbook, The Inspired Vegan? To get us started, the nice folks at Da Capo sent over a recipe (below) from the book: Savory Grits with Sautéed Broad Beans, Roasted...
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Red Beans with Thick Gravy and Roasted Garlic + Coconut Quinoa
Last night I ate the best beans I’ve ever had in my life. On Sunday, I made Red Beans with Thick Gravy and Roasted Garlic (p. 181), and Coconut Quinoa (p. 119) from our March Vegcookbook, The Inspired...
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Simple Salad of Butter Lettuce and Fresh Spring Herbs with Meyer Lemon...
Last week was *ridiculously* stressful, so I chose one of the easiest recipes from The Inspired Vegan, Simple Salad of Butter Lettuce and Fresh Spring Herbs with Meyer Lemon Vinaigrette (p. 54). It...
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Purple Slaw with Toasted Pecans + Butter Bean and Tomato-Drenched Collards...
This week I made two AMAZING dishes from The Inspired Vegan: 1. Purple Slaw with Toasted Pecans (p. 135-136) The combination of the garlicky slaw, toasted pecans and sweet-tart Granny Smith apples is...
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Crunchy Chopped Salad with Creamy Herb Dressing
One of my resolutions for March was to eat more veggies, so this week I made the Crunchy Chopped Salad with Creamy Herb Dressing from The Inspired Vegan (p. 103). It’s a nutritious and crunchy mix of...
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The Inspired Vegan Round-up
Yay! We cooked our way through another wonderful VegCookbook! Here’s a round-up of some of our experiences cooking from The Inspired Vegan. Elisa of Veggie Goes Vegan made the Saag Tofu. She wrote,...
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