I’ve mentioned Compassionate Cooks several times on this blog. 
- Image via Wikipedia
Compassionate Cooks is an organization founded by Colleen Patrick-Goudreau. Their mission is to empower people to make informed food choices, and to debunk myths about vegetarianism and animal rights. I listen to Colleen’s podcasts regularly, and I love love love her cookbooks The Joy of Vegan Baking and The Vegan Table.
You might say I’m a huge fan! I really admire the work she has done. Her website is chock full of information, as are her podcasts. And whether you are vegetarian, vegan, or omnivore I’m sure you would find many recipes to love in her books and on her website. The Compassionate Cooks’ website also offers recipes in packets of five based on certain themes such as “Thanksgiving,”"Afternoon Tea,” and “High Flavor, Low Calorie,” to name a few.
So….I’m thrilled to have the opportunity to give away a set of Compassionate Cooks’ recipes called “Hearty Italian!”
From the website: These filling dishes will satisfy anyone who thinks eating vegan means eating like a rabbit! These delicious recipes are perfect comfort food. Each recipe includes serving suggestions and variations of the recipe, as well as explanations of ingredients that might be unfamiliar.
And…these are all NEW recipes that will be in Colleen’s third cookbook!
To enter, please leave a comment here on your current favorite vegetarian recipe. I know, it’s so hard to choose just one! Be sure to either provide the recipe if it’s your own (and you want to share!) or let us know where to find it.
Get an additional entry each if you:
- Tweet the contest on Twitter and make sure you mention @doubledogyoga.
- Post the contest on your blog if you have one – let me know that you’ve done so by emailing me at julia AT doubledogyoga DOT com.
The giveaway closes at noon on Friday September 11. After Friday at noonthe winner will be randomly chosen by me and announced here.
Good luck!
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it is tough to choose just one favorite vegetarian recipe…especially if desserts are included. the easiest i can think of is a pasta dish…
-small bag- 12 oz -of penne pasta (i use bionature organic gluten free)
-1/2 pint cherry tomatoes, halved
-2 cups fresh baby spinach
-2 cloves garlic, minced
-2 Tbsp extra virgin olive oil
-nutritional yeast (optional)
1. cook pasta according to bag directions
2. heat oil on medium heat in a saucepan
3. add garlic and tomatoes to saucepan
4. slowly add spinach to saucepan until wilted
5. remove saucepan from heat (tomatoes should have softened and possibly popped (exploded)
6. take 2 Tbsp pasta water and add to saucepan, then drain and rinse pasta
7. mix pasta in saucepan, scoop into bowls and sprinkle nutritional yeast on top.
*can add pine nuts and olives if so inclined…works well with a big green salad and finished with some chocolate covered strawberries
Hello!
My favourite recipe currently is for the Hot Artichoke Dip from The Garden of Vegan by Tanya Barnard and Sarah Kramer. My omni family begs me to make it for every gathering. So tasty!!
Yay veg give-aways!
Ok, my current favorite veg recipe is (drum-roll): Tomato Pie courtesy of Paula Deen!
http://www.foodnetwork.com/recipes/paula-deen/tomato-pie-recipe/index.html
It sounds odd, but is wonderfully delightful.
i love your blog! even though i am a meat eater, i eat lots of veggies and love veggie recipes.
my fav veg recipe lately is shredded cabbage, tomato, avocado, and lime juice.
also a whole papaya with lime juice. great for breakfast or a mid afternoon snack.
Oh She Glows » Blog Archive » Snake Eyes // Sep 9, 2009 at 4:32 pm
[...] if you didn’t win, I am having another chia seed giveaway tomorrow! You can also check out Julia’s Compassionate Cooks Recipe giveaway going on until [...]
My favorite recipe? Currently, vegan pb banana cookies!!!
My fav veg recipe has got to be bulgar chickpea burgers with asian tahini slaw on top ! yum!
My favourite currently is Happy Vegan Face’s Spicy Black Bean Millet Potato Burgers! http://happyveganface.blogspot.com/2009/08/spicy-black-bean-millet-mushroom-potato.html
They have SO much good stuff in them!
Hmm, thats a toughie! One of my favourite recipes right now is Dreena Burtons Spicoli Burgers from Eat Drink and Be Vegan.
-K
My fav is Butternut Squash Soup. Thanks Martha! Its located here: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=52877b58cd467110VgnVCM1000003d370a0aRCRD&vgnextfmt=default
My new favorite veggie recipe is the one I just invented tonight, in an attempt to use up some CSA produce. It’s kind of a gluten-free take on tabbouleh.
Tomato Quinoa Mixxe
(I am trying to avoid using the word “salad”)
INGREDIENTS:
1 c. Quinoa
2 c. Veggie Stock (or water)
4 large ripe local tomatoes
2 large shallots
3-4 lemons
1/3 c. olive oil
2 c. parsley, leaves only
1/2 c. mint leaves
Salt & pepper
Rinse quinoa in a fine mesh seive under running water. Place quinoa in sauce pot with the veggie stock or water. Bring to the boil, and then simmer until liquid is absorbed, about 20 minutes. (Or use a rice cooker for this step, which is how I like to do it.)
Meanwhile, seed tomatoes and dice them into bite sized bits. Place tomatoes in a colander and sprinkle with 1 tsp salt. Set colander over a bowl to catch the juices.
Juice your lemons until you get 1/3 c. juice; and don’t even think about using bottled lemon juice for this, ew. Place fresh juice in a large bowl.
Finely dice shallots, place in the bowl with lemon juice and add the olive oil. Add some pepper and a tiny dash of salt and whisk to combine. Set aside to marinate for 10 minutes.
Prepare parsley leaves and mint leaves. Chop them together on a cutting board and transfer to bowl with shallots and dressing.
Toss tomatoes by hand to remove some more of the salt and juice, and transfer to your bowl. Add quinoa and stir to combine. Adjust seasoning, adding salt and pepper to taste. Serve at room temperature.
I love making these Carrot Cake Oatmeal Pancakes! Thanks for the opportunity.
I have so many. I made a pan-seared tofu recipe tonight from this months cooking light and it was delicious so that may be my new favorite.
I just made a roasted balsalmic tomato sauce that I served over spiralized zucchini pasta–i threw chopped heirloom tomatoes, garlic, shallots, balsalmic vinegar, evoo, basil, oregano, and salt and pepper in a baking dish and roasted for 1/2 hour at 350. When it was finished, I pureed it in the food processor and served over pasta. Delicious!
I’m not so good at cooking, so this is my favorite recepe that I can make…
Scallion Pancakes with Ginger Dipping Sauce
(courtesy of foodnetwork.com)
Ingredients
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
Directions
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
GINGER DIPPING SAUCE:
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
Combine all ingredients.
I just made a carrot ginger soup last night with rice milk instead of cow’s milk – it was so tasty. Can’t wait to have the leftovers for lunch!
The Sweet n Sour Tempeh Recipe in Eat,Drink and Be Vegan! SO good
Recipe Giveaway – Just One Day Left! « Eat. Run. Do Yoga. // Sep 10, 2009 at 1:53 pm
[...] Connect with Julia ← Compassionate Cooks Recipe Giveaway! [...]
I am all about using what is in season and local. I made this salsa the other night to go with some tacos.
2 peaches, peeled and diced
1 cup grape tomatoes, chopped
1 ear of corn, kernels removed from cob
Juice from 1/2 a lime
Combine everything together.
Oooh!
It’s a “foundation recipe,” meaning I do a lot of stuff with it, but vegan pancakes can be super tasty.
- 1/4 c flour
- 3/4 c oats
- Pinch of stevia
- 2 tbsp coconut oil
- 1 c almond milk
Make up like normal pancakes, with whatever other spices or fruit you want. Delicious! And consider yourself Twittered!
One of my favorite vegetarian recipes is a Black Bean and Avocado Salsa.
I large jar of a peach or pineapple salsa
1 can of black beans, rinsed and drained
1 -2 avocado’s cut up into chunks
Combine all ingredients, mix well. Serve with tortilla chips and enjoy!!
Yum! I love “foundational” recipes like this
Thanks for sharing and for the tweet.