Tag Archives: ev-vegan-recipe-club

If you are curious about vegan cooking, this club is for you! Each month participants make three recipes from popular cookbooks then share their reflections with the group. Novice to expert cooks are welcome, as are interested non-cooks. Registration not required.

You may download the recipes using the link below or pick them up at East Lake Library, 2727 E. Lake Street, Minneapolis, MN 55406. Printed recipe packets are available at the library’s Safe Pick-Up Station. Simply check in with the greeter and ask for the Vegan Recipe Club packet. If you would like contactless pick-up, please call the library during open hours and request curbside service.

The cookbook selection for May is Quick and Easy Low-Cal Vegan Comfort Food, 2012 by Alicia C. Simpson.

The publisher describes the book:

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This Zoom gathering is on Tuesday, June 21, 2022, 6:30pm – 7:30pm

If you are curious about vegan cooking, this club is for you! Each month participants make three recipes from popular cookbooks then share their reflections with the group. Novice to expert cooks are welcome, as are interested non-cooks. Registration not required.

This month’s selection is: Happy Herbivore Abroad, 2012 by Lindsay S. Nixon

The publisher describes the book:

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April Selection: Better Than Vegan: 101 Favorite Low-Fat, Plant-Based Recipes That Helped Me Lose Over 200 Pound by Del Stroufe

Have you struggled with weight even after adopting a plant-based diet? Or are you worried you will start putting on weight? Going vegan can be a tremendous benefit to your health. Yet it’s not without weight gain challenges (think french fries and vegan ice cream!) This book engages the reader with personal stories of struggle and success. More than 100 recipes show the path to weight loss success — all while maintaining a plant-based diet!

From the publisher:

Eating healthy just got a whole lot easier.

The science is very clear. A whole-foods, plant-based diet is the healthiest possible way to eat—but veganism itself doesn’t mean health, as Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives—The Cookbook, knows better than anyone. Sroufe managed to reach 475 pounds while eating a vegan diet rich in pastries, peanut butter, and potato chips. After converting to a vegan diet with minimal processed foods, sugars and added oils, he lost more than 240 pounds without giving up great food.

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The weather is cold but these flavorful recipes from Forks Over Knives: Flavor by Darshana Thacker will warm you right up! Get ready for a spicy-and-satisfying stew, delectable corn muffins, rich peanut sauce and more.

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Let November’s recipe club get you in the holiday spirit with a fresh batch of share-worthy dishes from the cookbook, Vegan Holiday Kitchen, by Nava Atlas.

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October’s recipes are here! This month, we’re cracking open Isa Chandra Moskowitz’s 2013 classic cookbook, Isa Does It. Start your oven and ready your chopping board…you’re in for some hearty and delicious dishes.

From the publisher: In Isa Does It, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be.

The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa’s unfussy recipes and quirky commentary will make everyone’s time in the kitchen fun and productive.

You can download this month’s recipes here.

Isa Does It, by Isa Chandra Moskowitz. New York: Little, Brown and Company. 2013.

Main recipes:

• Babushka Borscht, page 41
• Quinoa Caesar Salad, page 61
• Tempeh Meatballs & Spaghetti, page 119
• Banana Berry Scones, page 267

Optional recipes:

• Red-Hot BLTs, page 96
• Roasty Soba Bowl, page 192
• Sesame Tofu, page 239

Vegan Recipe Club meets Tuesday, October 20, on Zoom.

Questions? Email info@exploreveg.org or message us on Facebook.

September’s Recipes are here! This month, we’re exploring recipes from Bryant Terry’s latest cookbook Vegetable Kingdom: The Abundant World of Vegan Recipes.

From the Publisher: Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. 

The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

You can download this month’s recipes here.

Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry. Berkeley: Ten Speed Press, 2020.

Main recipes:

• Caramelized Leek and Seared Mushroom Toast, page 57
• Roasted Sweet Plantains, Pecan, and Millet Salad, page 150
• Smashed Peas and Creamy Cauliflower, page 28

Optional recipes:

• Roasted Sweet Potato and Asparagus Po’boy, page 75
• Grilled Spring Onions with Lemon-Thyme oil, page 60

Vegan Recipe Club meets Tuesday, September 15 on Zoom, from 6:30-7:30pm.

Questions? Email info@exploreveg.org