Unforgotten Vegan Cookbook Recipe Reviews

October 13, 2010 by Keri

Believe it or not, sometimes I make a new recipe, take photos… and then don’t post about it.  Normally I just let them slide, but the past week or two I’ve collected a few meals I really enjoyed and still want to share, so I’ll just put them together in one little recap post!  First up is Chickpeas A La King (page 139) from Vegan Vittles.  I made this dish on a bad night; I was tempted to say a really bad night, but keeping things in perspective, it wasn’t really that bad at all.  But I dropped a tray of biscuits, burned both my hands, and managed to injure my wrist.  All that aside, the chickpeas a la king, or chickpeas, mushrooms, and red peppers in a thick creamy gravy, was very quick and simple to make, filling, and delicious.  I served ours over The Domestic Vegan’s Fluffy Buttermilk Biscuits.

Vegan Bread Recipes

Next is a stew from Veganomicon that won’t soon be forgotten, Kobocha-Udon Winter Stew (page 180).  Before this stew, I’d never tasted kabocha squash.  I couldn’t believe how much I loved it!  Within the course of a meal, I went from “I’ve never tried kabocha,” to “I could eat kabocha every day!”  It’s mild, nutty flavor is just perfect.  This recipe calls for skin-on kombocha squash, and I was amazed at how tender and edible this squash’s skin becomes.  Every time I bit into a piece, I was expecting a texture change when my teeth hit the skin, but there was simply no difference.  Between my new favorite squash and tender, chewy udon noodles, this is my kind of stew!  It could be a little pricey to make, including both sake and mirin, but well worth it if you’re looking for an Asian market splurge.  We enjoyed ours with a side of spicy kimchi.

Vegan Soup Recipes

Vegan Soup Recipes

Lastly, I  have a recipe from The Simple Little Vegan Slow Cooker, Cheesy Corn Chowder (page 75).  It doesn’t get any simpler than this recipe.  The directions are literally two sentences.  Two sentences and five ingredients!  While the recipe called for cheddar shreds, I chose to use the white cheese shreds I already had on hand.  Sometimes I feel like all the flavors taste the same anyway, so I wasn’t too worried about it.  The yellow cheese would have looked better, I suppose.  It was a tasty little chowder that would be great served with a side of veg-packed sandwiches.

Vegan Soup Recipes

What’s the most recent cookbook recipe you’ve made?  Would you make it again?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. I love kabocha squash! Do you have “The Kind Diet”? I made a kabocha squash recipe from it that was quite tasty. My latest cookbook recipe was nice and easy (surprise!) from “Vegan Comfort Food.” Basic green beans, with garlic and onion and almonds…SO GOOD!

  2. Sarah S. says:

    Wow, I didn’t know kabocha could be eaten skin-on, thought delicata was the only kind. This is the best news I’ve heard all day!

    • Keri says:

      Now I have to try delicata!!

      • Sarah S. says:

        Oh my word, try it as soon as you can 😉 My favorite way to prepare it is to trim the ends, slice it in half lengthwise, scoop out the seeds, then slice it into 1/4″ thick half moons. Spread them out flat on a baking pan and spritz with a bit of oil and toss with salt. Roast until tender. You’ll love it!