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Easy, hearty recipes | October 2020 | Vegan Recipe Club
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 [email protected] or message us on Facebook.
Basic cooking with vegetables | September 2020 | Vegan Recipe Club
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 [email protected]
Volunteer Shout-Out: Piper Gartner
Meet Piper Gartner, one of our 2020 summer interns! She started interning with us this June and has been supporting the Twin Cities Vegan Chef Challenge and Wholesome Minnesota.
Read more about what she’s been up to with CAA this summer and her other interests below!
Flushing the Toilet Assumption
For my job, I travel to Guatemala a few times per year. I’m often struck by the visibility of animal suffering there. I see cow carcasses hanging off the side of a truck barreling down the road. I see pigs tied up in the back of live transport trucks. I see street dogs, missing large swaths of fur from mange, limping along the side of the road.
It’s not that this immense animal suffering doesn’t happen in the US. It’s that we make it less visible.
Meet Our New Communications Coordinator!
I’m delighted to share that our hiring committee has selected a new Communications Coordinator: Sandy Hitchin!
Meet Terrell Woods, aka Carnage the Executioner
Meet the special guest and presenter of this year’s annual banquet, Terrell Woods, aka Carnage the Executioner! Woods is an instructor, producer, musician, and rapper based in Minneapolis and leading a plant-based lifestyle. Read on to learn about what inspired him to go plant-based, how that decision has impacted his music, and more!
Meal prep focus | August 2020 | Vegan Recipe Club
August recipes are here! This month, we’re exploring recipes from Robin Asbell’s 2019 cookbook, Vegan Meal Prep: A 5-week Plan With 125 Ready-to-go Recipes, which is sure to inspire you to plan a bit ahead.
Marveling at our Underwater Cousins | Respect for Fish Day
Fishing with my grandpa on a small lake in rural Ohio is one of my most magical childhood memories. On one tranquil summer day, I felt a tug on the line. A tremendous pulling war ensued. I had caught my first fish.
The delicious foods that await you at the annual banquet
Looking for summer food that’s light and refreshing, yet substantial and scrumptious? Look no further. This year’s annual banquet menu has it all, thanks to Seed Café. If you haven’t yet had the pleasure of experiencing their food, you are in for a treat on August 15.
Volunteer Shout-Out: Yosan Worota!
Meet one of our summer interns, Yosan Worota! She first got involved as an intern this June and has been supporting the Twin Cities Vegan Chef Challenge in August and planning for our Annual Banquet, “Spreading Our Wings” on August 15.
Read more about what she’s been up to with CAA this summer and her other interests below!