Category Archives: the vegan table

The Days & CPG – Falafel Burgers


I love falafels!  They’re one of the few things I can eat at various summer festivals but I always have to tell them to hold the tzatziki sauce since it’s made with yogurt.

The Falafel Burgers in Colleen Patrick-Goudreau’s The Vegan Table came together easily and I liked that the burgers were baked instead of fried.  We ate them without the bun and with this amazing tzatziki sauce from Vegan Mos (I love those guys!) instead of the sauce in Colleen’s recipe.  I added some fresh dill since we have an overabundance of it from our CSA box and that really added to the deliciousness of it.  

Psst…I’ll let you in on a little secret.  Dr. D. doesn’t like falafels so I told him they were chickpea burgers.  He enjoyed them but said they were a little dry while piling on more of that yummy sauce.  I thought they were very good but agreed that they were a bit on the dry side.  We’ll definitely make them again though!

  • Ease of preparation – A 
  • Availability of ingredients – A 
  • Taste – B (due to the dryness)
  • Appearance – A

The Days & CPG – Basil Pesto

As many people do at this time of the year, we have a bumper crop of basil in The New Day Garden.  I took my shears to it yesterday and gave it a good trimming and in return it gave us a meal!  Sitting on our sunny deck pulling leaves off of fragrant stalks of homegrown basil is my favorite way of “making dinner”. 




Most pestos use some sort of cheese usually Romano or Parmesan so it’s difficult to enjoy this dish in a restaurant.  CPG’s recipe in The Vegan Table uses four simple ingredients: olive oil, garlic, pine nuts and lots and lots of basil!  I’ve found pine nuts to be ridiculously expensive so was thrilled to find a great big bag at Sam’s Club this weekend for a decent price.

For dinner, I prepared this mung bean fettuccine.  This was perfect for a couple of reasons, 1) it’s not a starchy pasta and 2) the noodles are wide enough to be the perfect vehicle for getting that delicious pesto into your face!  Dr. D. found it at Down to Earth but I’m sure your own health food store or Wegmans will carry it.



And here it is!  Basil Pesto from The Vegan Table!


  • Ease of preparation – A (what could be easier than putting four ingredients in a food processor and pressing Start!)
  • Availability of ingredients – A 
  • Taste – A
  • Appearance – A

The Days & CPG – Garlic Glazed Green Beans

Another recipe from The Vegan Table but this one is one that will appeal to vegans as well as omnivores.

We had this delicious dish as a side for barbecued tofu and rice.  The glaze on the beans made a nice topping for the rice as well and both Dr. D. and I really enjoyed it.



My tips for this recipe are to use only 1 Tablespoon of olive oil and to make sure you use a full pound of green beans.  We ended up with a lot of leftover oily glaze.

  • Ease of preparation – A
  • Availability of ingredients – A (I actually had marjoram leaves in my cupboard!  I’ll bet you have them too!)
  • Taste – A
  • Appearance – C (not a pretty presentation)

Find the recipe here.

The Days & CPG – Creamy Macaroni and Cashew Cheese

When Dr. D. is in the kitchen, we eat healthy, whole foods mainly from recipes in The China Study Cookbook.  It’s a great cookbook and the food is always delicious but sometimes you just want old fashioned comfort food!  

Enter Creamy Macaroni and Cashew Cheese from The Vegan Table.  Creamy, decadent and delicious!  If you really want to splurge, crumble potato chips on top before you put it in the oven.  I tried to compensate for that sin by adding 16 ounces of steamed broccoli to the mixture.



Some things to know; 1) I baked mine with good results but I’m sure it would be just as delicious using the stove-top method, 2) this will fill up a large food processor so be prepared, and 3) I gave this an A for availability of ingredients but it doesn’t mean you’ll have everything on hand.  We always have nutritional yeast, miso paste and raw cashews in our kitchen but understand that many non-vegans may not.  A trip to your local Wegmans or health food store is all that’s needed to stock your kitchen.  If you’re blessed with a Trader Joe’s in your area, the cost for raw cashews there is unbeatable.  We stock up whenever we make our pilgrimage to TJ’s.

  • Ease of preparation – A
  • Availability of ingredients – A 
  • Taste – A
  • Appearance – A

Find the recipe here.


The Days & CPG – Tofu Scramble




I didn’t cook tofu very often until the past six months or so.  It seemed so difficult to handle and I’d had bad tofu before.  Not something you want to taste.

I bit the bullet and bought myself a Tofu XPress and never looked back.  The key to good tofu in a recipe is to press most of the moisture out of it.  It’s easily done without a fancy schmancy press as well.  It’s also important to get the right texture by using Extra Firm tofu easily found in your local grocery store.

Colleen Patrick-Goudreau’s Tofu Scramble from The Vegan Table is our favorite.  It’s best when you have all the ingredients (i.e. spinach, mushrooms, etc.) but we’ve had it without.  The variations are endless.

  • Ease of preparation – A
  • Availability of ingredients – A
  • Taste – A
  • Appearance – A


Here’s the recipe!  Enjoy!

The Days & CPG – Beet Bundt Cake

Dr. D. loves beets.  I hate them.  I know how good they are for you nutritionally, I just can’t get past the fact that they taste like dirt. When I saw Colleen Patrick-Goudreau’s book The Vegan Table had a recipe for Beet Bundt Cake, I knew I’d have to make it for my husband.  

It was delicious!  I served it plain but it would be wonderful with a glaze or berries as shown in the picture.  Next time I may get a little crazy and throw some chocolate chips in the batter!

This cake received six thumbs up from the contractors working on our gazebo!  Beefcakes love beet cake!

Rating:

  • Ease of preparation – B (beets are messy!)
  • Availability of ingredients – A
  • Taste – A
  • Appearance – A


Epicurious featured the recipe here.  Enjoy!

The Days & CPG



In the spirit of the movie Julie & Julia, Dr. D. and I have decided to cook our way through one of Colleen Patrick-Goudreau’s cookbooks.  For those of you not familiar with the movie, the story is about a woman named Julie, played by Amy Adams who spends a year cooking her way through 524 of Julia Childs’ (played by Meryl Streep) recipes.  It’s one of my favorite movies and Dr. D. and I decided to put a vegan spin on it.

Colleen Patrick-Goudreau has influenced both of us immensely not only by her great recipes but by her compassionate approach to spreading the word about veganism.  Our favorite cookbook by CPG is The Vegan Table so that’s the one we chose.

The recipes will not be shared here but reviews and pictures will be.  We will grade each one based on several factors:

  • Ease of preparation
  • Availability of ingredients
  • Taste
  • Appearance


I hope you enjoy this adventure through The Vegan Table.  Please feel free to post comments!

The Benediction

At the end of Colleen Patrick-Goudreau’s speech on Friday night, she closed with what I referred to in my previous post as a benediction.  It truly brought me to tears.  I was mad at myself for not having the foresight to record it but was thrilled to find out that it’s the dedication in her book, The Vegan Table.  


If we could only have the qualities of these animals, the world would be a better place.  I hope these words mean as much to you as they do to me.

My hope is that we can all navigate through this world with the grace and integrity of those who most need our protection.

May we have the sense of humor and liveliness of the goats, the maternal instincts of the hens, and the sassiness of the roosters.

May we have the faithfulness and commitment to family of geese and the adaptability and affability of the ducks.  May we have the intelligence, loyalty and affection of the pigs and the inquisitiveness, sensitivity and playfulness of the turkeys.

May we have the gentleness and strength of the cattle, the wisdom, serenity and humility of the donkeys. May we appreciate the need for community as do the sheep and choose our companions as carefully as do the rabbits.

May we learn from the animals what we need to become better people.  ~Colleen Patrick-Goudreau