August 19, 2011

PPK Handmade Apron Giveaway

by IsaChandra

With the temperature cooling down enough to start baking again, what better way to celebrate than with a handmade PPK apron? Pulling that pie out of the oven has never looked so stylish! (That vision of vegan loveliness modeling it is my very own sister Michelle Moskowitz Brown. PS She’s taken.)

My summer has been so monumental that Bryan Adams will probably write a song about it. I’ve cooked with my mom, thrown a benefit dinner for kitty cats, baked a million pies and finished up the pie book with Terry, made 50 different kinds of smoothies and prepared some delicious meals from my very own garden. Somewhere in there I hosted Vegan Iron Chef in Portland, attended a few vegan meet-ups in Omaha and started a not-for-profit organization to raise money for cats, called The Teal Cat Project.

So, my question for you is not what did you do over your summer vacation, but what have you cooked over your summer vacation? Answer the question in the comments and I’ll pick someone at random to win the apron tonight! I’ll also send over a personalized postcard, because in 50 years my autograph is going to be worth a bazillion jupos. (In 50 years, our currency will be in jupos, not dollars.) Sorry, but this contest is US only! Please don’t enter if you don’t have a US address to receive the apron at. Oh and keep it vegan, please!

Enjoy the rest of your summer!


Thanks for all of the comments, everyone! It’s been fun to read what everyone’s cooking and we have a random winner! It’s Kristie who said: “Having left Portland for hot ol’ Florida, I decided to make the most of the latin farmer’s stands here and cooked up some tofu with guava sauce, tempeh fajitas, mojo yuca, and fried sweet plantains (with lots of help and inspiration from Viva Vegan)!” Kristie, email to claim your apron!

  • August 19, 2011 at 3:45 pm: Marie-Claude Plourde

    I began vegetarian and even quite often vegan, and I cooked your tempeh chili con frivoles and your fantastic olive lentil burgers. Recently, I cooked your pecan pie too! :)

  • August 19, 2011 at 3:45 pm: Claudine

    I have been really boring- we just moved and I only have 2 small pots. Mostly pasta and rice and veggies.

  • August 19, 2011 at 3:45 pm: annie56

    vegan buttermilk biscuits (yes, tis true) and vegan sausage gravy (also true) :)

  • August 19, 2011 at 3:46 pm: Sandy

    I cooked quinoa stuffed patty pans with fresh basil and oregano with a garlicky tomato sauce – because I have 50 patty pans growing out back and wanted to us some of them up.

  • August 19, 2011 at 3:46 pm: Jaz

    I’ve cooked lots! I think the best was my gluten-free rum spice cupcakes with whipped vanilla frosting.

  • August 19, 2011 at 3:46 pm: Marie-Claude Plourde

    I began *to cook* vegetarian meals. In fact, I became vegetarian.

  • August 19, 2011 at 3:47 pm: Melissa

    On Tuesday I had a dinner party which featured the lime pie and caeser salad from this website :).

  • August 19, 2011 at 3:47 pm: Lisa Roberge

    My three year-old son and I made your scrumptious vanilla bean cupcakes with chocolate ganache, then we went out and bought “Vegan Cupcakes Take Over The World,” and set about baking all those too. I also made homemade seitan for the first time, so exciting and deeeeeeelish!

  • August 19, 2011 at 3:47 pm: Isaac

    I made the most lovely lentil stew the other day. The Bay Area has been chilly, and it was nice for a mid-day meal, for a few days.

  • August 19, 2011 at 3:47 pm: Lindsey Martin

    I’ve actually attempted recipes from your website. My husband loves the ancho lentil tacos, and have tried other things with lentils, instead of ground meat. Like spaghetti. The broccoli curry udon is my favorite. And the double batch chickpea cutlets were a big hit when I cooked it for a family get together. Love your recipes!!!

  • August 19, 2011 at 3:47 pm: Kelly Garbato

    Quarts and quarts of ice cream!

  • August 19, 2011 at 3:47 pm: Jacqueline Anderson

    Perfecting the art of Daiya mozzarella stix- making them taste as delicious as possible while keeping them low fat!

  • August 19, 2011 at 3:48 pm: Laura mcgowan

    I’ve cooked almost every recipe from appetite for reduction so far this summer. I’m working my way through the whole thing! And I’ve lost some weight!!! Yay!

  • August 19, 2011 at 3:48 pm: Rita

    I made a vegan summer pasta with all veggies and herbs from the farmer’s market. I’ve also made vegan s’mores on the grill and baked cookies using your book. SO GOOD!!! I can’t wait until it’s cooler so I can crank up the oven and make more of your cookies!

  • August 19, 2011 at 3:48 pm: Clara Sayre

    I started interning on a local organic farm this summer and yesterday was our harvest day for our weekly CSA. We picked around 40 lbs of heirloom tomatoes, some of which were “farmer food” (the slightly damaged, need to use quickly types). I took home around 15 heirloom tomatoes, along with some squash, onions, peppers, and basil. With all of those and a few organic items I had at home already, I’m in the middle of making my homemade vegan spaghetti sauce in my crockpot. I make it on a regular basis (it’s a huge hit with family and friends, if I do say so myself!), but I’ve never made it with heirlooms. I’m so excited, I can’t wait for this evening when it’s all done! :)

  • August 19, 2011 at 3:48 pm: Karhma Dent

    My favourite things I’ve made this summer has probably been white gazpacho. I’ve managed to perfect cooking tofu now & know how to make my own seitan, as do my husband & 2 teenage sons. We’ve started cooking tempeh & really enjoy it.

  • August 19, 2011 at 3:48 pm: Hilary

    The bean and squash empanadas from Veganomicon, mac & ‘shews and a couple of my own recipes – rhubarb and raspberry pie and a vegan black forest cake for my hubby! It’s been a yummy summer!

  • August 19, 2011 at 3:49 pm: Jessica

    My answer is more about what I HAVEN’T cooked – I’ve been juicing veggies every day and replacing a meal or two with a tall glass of pure life. I did however, just recently make the PPK golden beet and ginger soup, in staying with my liquid theme! Delicious.

  • August 19, 2011 at 3:49 pm: kelly

    i’ve cooked lots of scrambles – my summer fave with fresh veggies after a morning market trip. also have been testing TONS of baking for my first booth at the toronto vegetarian food fair!

  • August 19, 2011 at 3:49 pm: perri lembo

    pasta with tomato sauce- vegan and so simple!

  • August 19, 2011 at 3:49 pm: Valerie Hower

    I made these yesterday but as a cake for my 2-year-old’s birthday. Little guy is allergic to dairy and eggs and I have found your recipes are the everyone’s favorites!

  • August 19, 2011 at 3:49 pm: jennifer

    raw vegan sushi, homemade pizzas, gazpacho, hummus! and so many salads from our CSA.

  • August 19, 2011 at 3:49 pm: Ashley Kiefer

    I’ve been testing recipes for the cookbook I’m writing all summer…..lately I’ve been perfecting my Mushroom Stroganoff, Fresh Cherry Pancakes, and Banana Walnut Scones.

  • August 19, 2011 at 3:49 pm: Rosa Leonard

    This summer I made the fabulous vegan pancakes from the Vegan with a Vengeance book. I loved how light and fluffy they were – and they were just simply delicious. Flour, as you know, gets everywhere, so an apron would be nice :D. Love your books, I’m reading the Veganomicon right now :)!

  • August 19, 2011 at 3:49 pm: Anne

    Thanks to the farmer’s market I’ve fallen in love with green veggies this summer. The top two meals in heavy rotation: swiss chard with tomatoes and chickpeas and braised kale with mushrooms and red potatoes. Mmm

  • August 19, 2011 at 3:49 pm: Flavia DeAndrade

    Tons and tons of quinoa! I just can’t seem to get enough of quinoa salads, pilafs…as a runner I couldn’t have ask for a better source of carbs and protein :)

  • August 19, 2011 at 3:50 pm: Kendra Robinson

    I made black bean and quinoa burgers that fell apart but tasted delicious. So good that I didn’t even care that I’d burned the holy hell out of my wrist trying to pull the baking sheet out of the oven! I’ve also made the Arabian Lentil Rice Soup from AFR pretty much every week. In fact, I have it with me for lunch today!

  • August 19, 2011 at 3:50 pm: Melissa

    I’ve made burritos stuffed with sauteed patty pan squash, black beans and salsa. They were yummy with corn on the cob (with lime and salt…no butter, thanks)!!

  • August 19, 2011 at 3:50 pm: Joelle

    Lots of summer squash to the point where even my picky eating daughter will eat raw pealed “chips” of them. Lots of salads with beans or baked tofu. It’s been a busy summer so things I can make fast at the end of the day are perfect. Baked tofu that has been marinating is fast so is throwing a bunch of veggies in a bowl topping it with said tofu or beans and then throwing on some yummy sort of dressing. I’ve become addicted to your Green Goddess Dressing in Appetite for Reduction.

  • August 19, 2011 at 3:50 pm: Beth

    so very many grilled veggie kabobs! they never get old!

  • August 19, 2011 at 3:50 pm: Savannah

    This is the first year I’ve participated in a CSA. We’ve had bountiful harvests all summer that have led to lots of summer squash dishes and buckets of tomato sauce.

  • August 19, 2011 at 3:50 pm: Flavia DeAndrade

    So wrong spelling on my email but here ya go…(in case I win!)

  • August 19, 2011 at 3:50 pm: Sarah Greis

    I went vegan on my 20th birthday (August 9th) and started cooking the next day. I love all the recipes in Vegan with a Vengeance, which I have owned and loved since I first started high school, but this time around (I’ve been a vegetarian since I was five, but this is my second time attempting vegan) I decided to try my hand at cooking on my own. My favorite thus far has been a soy sauce and lemon marinated tofu with brown rice pasta.

    I mixed soy sauce with some juice from a fresh squeezed lemon. I let a block of firm tofu drain in paper towel for an hour, then let it marinate in the soy sauce and lemon for a half hour. I then sauteed it with fresh broccoli and a vegetable mix from the frozen foods section that was made up of peas, carrots, lima beans.

    I made some brown rice spaghetti, which is just brown rice and water shaped into spaghetti, and served it as a bed under the tofu stir fry.

    This was super simple, but it was my favorite so far! I hope that as I get older and more experienced my cooking gets better!

  • August 19, 2011 at 3:51 pm: sortofasociopath

    I’ve been cooking creatively summer! Trying to find the best in-season ingredients and making things up with what I have! Being inventive has been really fun in some ways: vegan ‘fried rice’ and pasta marinara over raw spinach! But it’s also been not-so-fun since I can’t manage to make a good daal.

  • August 19, 2011 at 3:51 pm: amber

    pancakes, pizza, pasta, pies, cookies, cupcakes, biscuits, brownies, etc. etc. ive been a cooking machine. :)

  • August 19, 2011 at 3:51 pm: Jana C.

    I have cooked quite a few things this summer. One favorite to use up farmers market purchase and sneak kale into our diets is a mushroom-wild rice casserole with kale. It is really tasty and lasts in the fridge for days which means not having to heat up the kitchen for several meals in a row. Although this isn’t “cooked” it was great for hot weather–my friend suggested to me that she likes tuna salad with cucumbers sliced in it so I veganized it with vegenaise, mashed chickpeas instead of tuna, plus chopped onions and cucumbers. During the heat wave we ate this for several days. It was yummy although is does produce some gas, haha!

  • August 19, 2011 at 3:51 pm: Megan

    I’ve been making the nut-based salad dressing from Appetite for Reduction. My faves are the Balsamic, Caesar Chavez, and Romesco. It’s great to make a huge batch to last all week. Also I’ve been throwing together raw kale & quinoa salads with various veggies and some kind of lemon tahini dressing. It’s been too hot to cook, but just right to food process.

  • August 19, 2011 at 3:51 pm: Christi

    Oh my goodness I did SO much cooking and baking this summer! I made weekly trips to our local Farmers Market and used the beautiful produce I found as inspiration for a whole slew of meals and tasty treats – from stir-frys, to veggie burgers and fruity cupcakes to kale chips. I even tried out a bunch of your recipes adn picked up a copy of Veganomicon and Vegan Brunches. It’s been a wonderful summer of cooking!

  • August 19, 2011 at 3:51 pm: Shana Donskey

    I did an Edamame Salad with a “meatloaf” with crumbles in the oven baked with turnips and a wild mushroom gravy. I made gazpacho fresh from my garden. A veggie lasagna with spinach and feta. We make a new meal every week :)

  • August 19, 2011 at 3:52 pm: Jesse

    I’ve made chocolate peanut butter pie, watermelon popcicles, tons of stir frys, perfected my simple cheeze pizza, made bbq chicken fried seitan (I need to make more!), and enjoyed fronch toast. LOVE the fronch toast :)

  • August 19, 2011 at 3:52 pm: Jamie

    I have made hummus this summer, Lentil soup, but honestly we have been out and about a lot this summer. Every potluck I have gone to I have brought the Mexican Hot Chocolate Snickerdoodles of yours. Always a hit!

  • August 19, 2011 at 3:52 pm: Tracy H.

    The best pesto ever from VWAV, using basil from the garden! I’ll be freezing as many batches as I can to enjoy the taste of summer all year long.

  • August 19, 2011 at 3:52 pm: Sara Farr

    I actually decided to go vegan this summer so I’ve been cooking like crazy. I’ve always had a penchant for baking, so baked goods were my biggest concern when I made the switch, but need not have worried. I’ve been baking more than ever and the results have been better than many of my non-vegan recipes. My favorite was chocolate ganache cupcakes from Vegetarian Times that used avocado. I also made many recipes from Veganomicon, one of my first vegan cookbook purchases. One of my favorites was the homemade seitan, so much better than store bought even if it does take a while. I’ve even won over my meat loving father with a many of my vegan recipes, including a great vegetables and dumpling one.

  • August 19, 2011 at 3:52 pm: sara

    peach cobbler! which bizarrely totally exploded in my oven!

  • August 19, 2011 at 3:52 pm: Christina Cone

    I’ve mades tons of perfect pancakes, tempeh sausage pastry puffs, lentil loaf, seitan mushroom stroganoff and more. What I am really happy about though is making an old family recipe of poppyseed bread totally vegan. Oh, I have also made batches of chocolate fudgy oatmeal cookies.

  • August 19, 2011 at 3:53 pm: Sonia

    All vegan, of course! Lots of zucchini and squash dishes (zucchini bread, squash casserole), quinoa with basil and mint from my garden, potato pea curry, your chocolate cupcakes, your cowboy cookies, your pancakes and waffles for my kids. Today I’m going to make an Ethiopian yellow pea dish and a raspberry/blueberry/peach cobbler. Oh, and I made a delish tamale pie with black beans and Teese. Yum!!

  • August 19, 2011 at 3:53 pm: Laura

    I focused my cooking on seasonal produce from the farmer’s market. All the great things available have really diversified my cooking, and forced me outside of the box of relying heavily on following recipes accurately as I tried to just work with whatever was available fresh, local, & organic – I think I’m a braver vegan cook now!

  • August 19, 2011 at 3:53 pm: Denielle

    I joined a csa this year so I’ve been making whatever helps me use up my weekly supply of vegetables. Lots of vegetable soups, salads, and my summer favorite, gazpacho.

  • August 19, 2011 at 3:53 pm: Katie

    Vegan “crab” cakes with all of our surplus femur-sized zucchinis!

  • August 19, 2011 at 3:53 pm: Natalie

    I’m a newbie vegan, and after paying highway robbery prices for seitan, I finally got brave and made “simple seitan” from Veganomicon. I thought it would be hard, but I managed to do it while my three little boys were underfoot. My oldest said “Mom, what smells so good?” (I simmered it in Mushroom stock…) I’ve also pulled off vegan chocolate chip cookies that everyone loved. I thought being vegan would mean a life of self righteous deprivation, but I’m finding instead that I can be a complete food hedonist if I’m not careful. There’s a whole world of scrumptious, feel good food I was missing out on because I was too busy eating a chicken caeser salad!

  • August 19, 2011 at 3:53 pm: Karla Anderson

    I made cookies galore… and gave them to friends! The “choclaty crinkle cookies” from VGIYCJ were a hit. The “banana everything” and “peanut butter crisscrosses” were thoroughly enjoyed too. My daughter has reqeusted chocolate chip and “mocha mamas” for when she gets back from her summer vacation :-)

  • August 19, 2011 at 3:53 pm: Kylie

    This summer I have made an effort to cook more, even with the crazy heat here in PA! :P Been using fresh goodies from the garden every chance I get, adding fresh basil and oregano to handmade pizza, fresh herbs to salads, making grilled cheeZe with fresh tomatoes. I’ve made an orzo-chickpea salad with fresh dill and lemon, a confetti couscous salad with fresh cilantro. Lots of fruit smoothies to stay cool. Vegan brownies and chocolate chip cookies! Thanks for the giveaway! :D

  • August 19, 2011 at 3:53 pm: Stephanie Meyers

    Oh my summer vacation, I cooked quinoa by the bucketloads, most of it went to your “everyday chickpea and quinoa salad”. I learned that you can cook quinoa in a rice cooker, and that’s awesome because it doesn’t add heat to the house – especially helpful in these sweaty Missouri summers. I also made buckets of salsa, hummus, and various veggie dips because dipping veggies into goo is perfect for snacks/lunch when it’s hot out. I think I’ve also become quite addicted to fresh fruit smoothies. Most of my cooking turned out to be uncooking :) but it was a delicious summer vacation.

  • August 19, 2011 at 3:53 pm: Liz Smith

    Black bean burgers during hubby’s crazy carnivorous cookouts, vegan potato salad (finally tried Vegenaise!), and lots and lots of cookies, muffins, banana bread as per usual in our house since there are four kids and one on the way. Canned salsa from homegrown veggies for the first time last week and made tomato pies. Starting to look forward to soups, chilis, and gumbos now that it’s almost September.

  • August 19, 2011 at 3:53 pm: Linda

    My very first vegan maple walnut scones and everyone,(non-vegans also) loved them!

  • August 19, 2011 at 3:54 pm: Maggie Drake

    Vegan cheese sauce made with cashews on baked yukon gold potatoes–who would ever miss the butter. Cheesy kale chips in oven and on dehydrator–testing testing 1 2 3….., and my new best dessert, Vegan chocolate cupcakes with Vegan cream cheese frosting. I eliminated dairy this summer, and a whole new world has opened up. Thanks for your help.

  • August 19, 2011 at 3:54 pm: Emily H.

    I made a fabulous tomato tart…and catered a baby shower for my lovely cousin!

  • August 19, 2011 at 3:54 pm: rachel

    a few nights ago i made a huge dish of roasted veggies (broccoli, tomatoes, kale, zucchini), roasted spiced chickpeas, and biscuits. it was amazing.

  • August 19, 2011 at 3:54 pm: Jo

    Probably the best “from scratch” thing I cooked was either a thai basil tofu stir fry with quinoa, or a fabulous chianti tomato soup.

  • August 19, 2011 at 3:55 pm: Laura Burkhardt

    I’ve gone peanut-butter crazy this summer- peanut butter cake, chocolate cake with peanut butter frosting, peanut sauce, asian peanut tofu lettuce wraps, peanut butter granola, and the list goes on. I live for peanut butter.

  • August 19, 2011 at 3:55 pm: tenflyingfaces

    I am not much of a cook but my wife is. She makes incredible meals for us everyday (sometimes three or four times a day!) and I never have to think about it. So on our anniversary in June, I braved a recipe from Vegan Brunch that teetered on insanity and brilliance. I got up super early to make her a beautiful tofu benny with some homefries. This may not seem that incredible but I’ve never had to think about so many things at one time than I did while making this meal. Thanks to the picture in the book I had a model to go off of when it came time dress her plate and give her something special! Although it didn’t technically save our marriage, because it wasn’t really in peril, it did get me a you are not a complete idiot card. Anyway, that apron would look spectacular on my wife!!!

  • August 19, 2011 at 3:55 pm: Cathlin

    a few different pestos, veggie burgers, curried potato and tofu salad, curried summer squash soup, and tomato sauce. summer for me is all about the fresh veggies from the CSA box, so mostly quick and easy ways of showcasing whatever I have on hand that week.

  • August 19, 2011 at 3:55 pm: Sara R.

    My favorite thing I cooked this summer was Eggplant Dengaku from Recipe for Reduction. So fast. SO easy. So TASTY. We added tofu. My second-favorite is stuffed zucchini! Scooped it out and cooked the flesh with corn, tomatoes, herbs, and shallots. Baked it all for 30 minutes then added noochy breadcrumbs to the top and baked a little more. Delicious right out of the oven and wonderful cold finger food as leftovers.

  • August 19, 2011 at 3:55 pm: Diana

    I actually used the summer to play with more raw foods. My fave has been a sunflower seed/hijiki/carrot dip that is my new hummus. But staples like lentil pate and nutritional yeastsauces were also in heavy rotation.

  • August 19, 2011 at 3:55 pm: Margaret

    I started a blog based on vegan diet books (yours being one of them). My first recipe I cooked and photographed from your book was the very first recipe in the book, the chickpea salad. It has become a favorite (it’s delish with avocado in it!) and I make a huge batch and eat it all week! Great for brunches, too.

  • August 19, 2011 at 3:56 pm: Chrsitine End

    Over the summer, I went from maybe 70 percent vegan to 95 percent. There was actually mucho baking, thanks to the miracle of central air. One fabulous baked thing was a peanut butter and chocolate vegan birthday cake. And I’ve lost 13 pounds. Not too shabby!

  • August 19, 2011 at 3:56 pm: Lesley

    I have discovered the wonders of vegan food at weddings, my best friend got married in July and she had a entirely vegan dinner on her menu. Chickpea cutlets, vegan pesto, asparagus pasta, zucchini boats, and a vegan cake. There were even little vegan choclates on the tables for the guests, and the box was recycleble and plantable with wildflower seeds in them!

  • August 19, 2011 at 3:56 pm: jane

    tofu tofu tofu. a tofu ODESSY. baked tofu, fried tofu, grilled tofu….I am out to find a to-die-for recipe.

  • August 19, 2011 at 3:56 pm: Laura Patterson

    Grilled corn, okra, mushrooms, peaches, pineapple and asparagus. Balsamic kale, several bean dishes, Grit-style tofu, waffles, carrot cupcakes, jelly donut cupcakes and cinnamon rolls.

  • August 19, 2011 at 3:56 pm: Blair Greenwood

    I baked my mom a vegan and gluten free banana creme pie for her birthday!

  • August 19, 2011 at 3:57 pm: Samantha Angela

    A lot of fresh bread.
    I’ve also been cooking up a storm with all the local produce that’s at its peak in August :d My favourite dish so far has been polenta made with fresh corn .

  • August 19, 2011 at 3:57 pm: Gretchen Goel

    Well, we’ve been cooking a lot from your book “Appetite for Reduction”, and we eat a lot of Indian food here because hubby is from India. We love 2nd Avenue Vegetable Korma and Potato-Spinach Curry :) Keep those Indian food recipes coming!!

  • August 19, 2011 at 3:57 pm: Rebecca W.

    My favorite thing I’ve made this summer is a homemade tomato sauce using local tomatoes, fresh basil from my garden, and a splash of balsamic vinegar with brown rice pasta. The balsamic vinegar really adds a nice flavor. I also made divine chocolate chip oat flour cookies with blended walnuts replacing most of the oil. Also, a raw vegan strawberry cheesecake, peach-blackberry crumble, and lots of smoothies to cool down!

  • August 19, 2011 at 3:57 pm: Ellen M

    I finally visited Farm Sanctuary, a long time on my list, stayed with Gita at the Ginger Cat B&B (vegan, of course) and became truly inspired by the story of Pam at Geka’s Restaurant nearby. Pam got a message from God to open her vegan restaurant and help the poorer community eat healthier. She made me a raw collard greens wrap. So.. since then I have used lots of collard greens (not usually raw) and re-created my mother’s stuffed cabbage to my family’s delight.

  • August 19, 2011 at 3:57 pm: Annie Coots

    Banana bread, Strawberry jam, buffalo tofu pasta salad, a ton of things from Veganomicon, grilled squash Rockefeller, and strawberry rhubarb pie.

  • August 19, 2011 at 3:57 pm: Scarlet

    I only managed the throw one cookout this year, but I made potato salad and grilled bbq chickpea cutlets for it! Big hits!

  • August 19, 2011 at 3:57 pm: shawnee

    I’m cooking chicken-fried butter beans which answers that need for 11 herbs and spices and leaves the chicken to blissfully dust-bathe in the perennial bed. (on a ciabatta topped with cole slaw/ tofu mayo) (Oh, and your fabulous mac and shews, too)

  • August 19, 2011 at 3:57 pm: Sarah

    I actually baked your raspberry jam swirl coffee cake! I’m not extraordinarily domestic, so this was a very dramatic undertaking in my home. But even under my care, the cake was delish!

  • August 19, 2011 at 3:57 pm: Lila

    I picked Florida in summer to start making tons of bread. (Hey, it rises really fast!) My last bread I made was a chocolate babka. John P is an enabler!

  • August 19, 2011 at 3:58 pm: Lauren

    I made zucchini bread for the first time a few weeks ago. Then I made it again. And again. I’ve also tried making black bean burgers and burned out the motor on my blender making tomato basil hummus. This summer I’ve gotten really into canning. So far 2 different kinds of jam, and tomorrow-marinara sauce! Maybe pickles soon, and in the fall I’m making applesauce for sure.

  • August 19, 2011 at 3:58 pm: Cindy

    I have taken my CSA share and made some kid of curry almost every week ! It started with the VwV spinach/chickpea curry, then I made a potato/chickpea curry from a few recipes online, one week it was a Kitchen Sink curry because I threw in everything I could find, and last night the eggplant and chickpea curry from Appetite for Reduction. I consider the spice mix from the spinach & chickpea curry to be a great thing to use in other recipes, so sometimes in my notes i will write “VwV spices!”

  • August 19, 2011 at 3:58 pm: Christy

    A fried “eggy” sandwich with vegenaise, mustard & vegan cheese on toasted whole wheat! Oh man was it good!

  • August 19, 2011 at 3:58 pm: kirsty

    I discovered and perfected my own seitan bacon recipe

  • August 19, 2011 at 3:58 pm: Heather A

    Cupcakes. Millions of them. Pistachio and rosewater, pumpkin and chocolate, carrot with creamcheese frosting… I even attempted a thai green curry cupcake. They didn’t rise properly but they tasted good so I’ll keep trying. Now that I’m no longer in Australia, the land of $3 bananas I’ll be making and eating banana bread ’till it comes out of my ears.

  • August 19, 2011 at 3:58 pm: Jill Anderson

    I switched over to vegan from ovo-lacto this summer (for the third time, I think) and am expecting it to last this time. Why will it last this time? Because now I know how to make Snobby Joe’s. That’s why.

  • August 19, 2011 at 3:59 pm: Nancy

    I finally bought Appetite for Reduction and have been cooking the crap out of those recipes this summer. A few that I made were Forty-Clove Chickpeas and Broccoli with Caulipots (so good!), Black Bean, Zucchini and Olive Tacos, Curried Chickpeas and Greens and I plan on making Chickpea Picatta this weekend. I also used the Basic Baked Tofu recipe quite a bit and it’s now become my go-to way to make tofu for salads and pasta dishes. Thanks for the giveaway and all your awesome recipes!

  • August 19, 2011 at 3:59 pm: Asia

    A veganized version of sausage gravy and biscuits that came out better than anything I’ve had pre-vegan days. Even my non-vegan better half LOVES it!

  • August 19, 2011 at 3:59 pm: natasha

    I tried the yucca in your cookbook and I hadn’t though of adding lime and cilantro love it! Soo many other things. I love cooking couscous tacos and fajitas made with red onion, mushrooms, colorful bell peppers and my very yummy guacamole. I’ve tried different takes on hummus and decided I don’t like to add avocado to it but I do like adding chipotle to it! Ohhh and I got rave reviews of the coconut lime cupcakes I got from your book!

  • August 19, 2011 at 3:59 pm: Lori

    I’ve been obsessed with coconut and made everything from breakfasts (muffins) to lunches (curry) to desserts (cream pie) with it this summer.

  • August 19, 2011 at 3:59 pm: amy

    Im not a good cook. I made baked potatoes on the grill and tofu stir fry.

  • August 19, 2011 at 3:59 pm: Ares

    It’s been a cooking-crazy summer, but most recently I made some nut-flour cookies with chocolate, some super-tasty bruschetta topping with farm-fresh tomatoes, a gallon of gazpacho, and tonight I think I’m going to try to conquer bhanigan bharta and my massive crush of eggplant.

  • August 19, 2011 at 3:59 pm: Becky

    Grilled CSA veggies almost daily!

  • August 19, 2011 at 3:59 pm: Beth

    I have been working very hard to use all of the vegetables and items from our CSA share, which sometimes is a challenge. I’ve been experimenting with new vegan recipes so I don’t always fix the same thing. However, my husband always asks for your chocolate thumbprint cookies!

  • August 19, 2011 at 4:00 pm: Carren Jones

    I’m going to sound so lame, but I finally felt brave enough to cook and try Quinoa. And it’s flipping tasty! I can’t believe I didn’t cook it sooner. If it wasn’t for PPK, I don’t think I would have had the nerve!

  • August 19, 2011 at 4:00 pm: Dana

    Just a couple of days ago I made chickpea cutlets from V’con. I forgot to make a sauce to go with them, so I used a ginger-lime marinade I happened to have in the fridge. I made a quinoa-chickpea salad from Appetite for Reduction a couple of times. If that isn’t summer food, I don’t know what is! Also, I’ve been drinking a lot of sangria.

  • August 19, 2011 at 4:00 pm: HeidiJackson

    Since I just discovered you today, I can’t quote your dishes but this summer I have been using a lot of summer squash and zucchini. and beans. I started baking my own bread as well. I am excited about finding your FB page.

  • August 19, 2011 at 4:00 pm: Regina Wagner

    I made tons of the Vanilla-Agave Cupcakes from the Vegan Cupcakes Take Over The World book and tried to come up with a decent strawberry frosting that was neither runny nor, well, disgusting (quite hard to do, actually!) for a friend’s wedding who wanted vanilla-strawberry cupcakes, of all things!

  • August 19, 2011 at 4:00 pm: Amanda

    I made raw strawberry pie, cold strawberry pie (with cooked crust and my FIRST EVER HOMEMADE CRUST), tons of Seitan with your backyard or pantry BBQ sauce, many pans of roasted okra and potatoes, and enough banana soft serve to choke a horse.

  • August 19, 2011 at 4:01 pm: kelli

    This summer I made zucchini and squash chips….and convinced my kids to eat them! I also made tons of veggie chili; thus convincing my relatives that being vegetarian doesn’t keep you from enjoying an awesome batch of the stuff….just spicy, beany chili goodness minus any meat.

  • August 19, 2011 at 4:01 pm: michelle

    On a raw food kick. Love me some fruit and veg! My fav recipe is a raw mango coconut cobbler. :)

  • August 19, 2011 at 4:01 pm: Marla Vargas

    I discovered a way to get my children’s favorites back on the table even with my son’s dairy allergy. vegan pizzas, vegam mac-n-chz. I have dobe vegan cookies and cakes. Breakfast has been mini donuts, waffles ( I got to know my waffle maker very well) and frittatas. Everything I could use nutritional yeats in I tried. The best was your ginger beet soup which was pink and my daughter loved.

  • August 19, 2011 at 4:01 pm: Amy Wood

    I recently made seitan-portobello stroganoff. Yum!

  • August 19, 2011 at 4:01 pm: Mandi

    I have been helping my omni partner enjoy vegan cooking! He doesn’t know how to cook at all (I had to explain the can opener), so we’ve mostly stuck to simple things: veggie sushi, pizza from VWAV, peanut sauce and udon, hot sauce glazed tempeh…and so. many. cupcakes. It really has been a delicious summer. We have also been frequenting the farmers market and making stirfry and sushi and things with those veggies…so much goodness in our tummies!

  • August 19, 2011 at 4:01 pm: Debbie

    vegan chorizo/chickpea burgers and chorizo/black bean tacos and burritoes with guac and salsa, grilled artichokes, red peppers, baby bellas and onions and grilled corn on the cob.

  • August 19, 2011 at 4:01 pm: Erin Koch

    Inspired from 2 months in Georgia (the country) I came home with lots of yummy Georgian spices and took a stab at sauteed eggplant slices stuffed with a paste of walnuts, garlic and spices. I whipped up some delicious green tkemali (sour plum) sauce seasoned with ground coriander seeds, garlic, dill and crushed red pepper. It’s amazing on grilled veggies, roasted potatoes, and, well, a spoon! I also made a Georgian -inspired cilantro sauce that totally rocks with grilled veggies, beans, etc. Oh, and I picked 18 pounds of blackberries, and right now I’ve got a vegan blackberry bread (baked with homemade apple sauce) in the over. What else…Falafel from scratch! Lots of lentils. Lentil burgers, lentil salads, dals, etc.

  • August 19, 2011 at 4:01 pm: Holly Gruver

    I have been converting my family to the vegan diet for the most part without them knowing! I have been a vegan for over a year, and love it!!! I have made everything from lasagnas to BBQ’d Tempeh. Educating my family on why it is importent to be responsible for what we eat, the environment and our actions impact the world. They honestly love the coconut cake in your book Vegan with a Vengeance! Duh!!!! COCONUT = BLISS!!! Keep on rockin!!! Ramones style!!!

  • August 19, 2011 at 4:02 pm: Vanessa

    I learned how to make no-knead bread, and it is my current obsession. I make a new loaf every two days.

  • August 19, 2011 at 4:03 pm: Alisha

    I’ve cooked all sorts of things this summer. But, by far, the best thing I’ve made this summer was a vegan birthday cake for my non-vegan dad. It was a two layer chocolate cake with chocolate ganache and raspberry buttercream (using all your recipes.) Not only was this my first attempt at a two layer cake, but it was also my first successful attempt at homemade frosting. My dad and everyone else who tried the cake loved it and made me feel super proud of myself, and veganism, and cake!

  • August 19, 2011 at 4:03 pm: tracy miyake

    green smoothies! rocking the orange juice- banana – parsley smoothie. looks like slime but tastes like a starburst.

  • August 19, 2011 at 4:03 pm: Ian

    My oven, which is normally cranked up from September through May straight, enjoyed the summer off. And I couldn’t get enough of cold desserts. I made a bunch of silk pies (can’t wait for the book, btw), ice cream, and cocktail slushies. Our tomatoes are just coming in in my garden, and I’m seriously contemplating tomato sorbet. Too weird?

  • August 19, 2011 at 4:03 pm: Crystal/paprikapapaya

    Strawberry pie and freezer jam from strawberries I picked myself, lots of seitan sausages for the barbecue, I somehow acquired a taste for cilantro after hating it my whole life so I made lots of fresh salsa, and I just whipped up a cookies ‘n cream cake for my dad’s birthday last night. It’s been a tasty summer.

  • August 19, 2011 at 4:04 pm: MollyG

    OH MY DOG! I want that apron SO badly!! This summer I have been enjoying the bounty of my two CSAs by eating a lot of raw foods. I cleansed in June and have been juicing every morning since so a lot of the produce goes into the juice! Food-wise, I learned to make a great raw cheezecake. It’s delish. It has been so hot in NYC that I have not done too much cooking. Quick stuff like stirfrys over quinoa is pretty much it!

  • August 19, 2011 at 4:04 pm: Maggie

    This summer I… moved from the mountains to the coast; buried my father; made the perfect hummus; helped my nine-year-old son write many short stories for a write-a-thon; wrote two novellas, a short story and part of a novel myself; baked an amazing cherry pie; planted a garden; helped my six-year-old son perfect his tofu-broccoli-noodle recipe; shared vegan recipes with carnivore friends and family, and they’ve gone flexitarian (it’s a start!); showed my family from Idaho that California isn’t just crazy hippies in hemp skirts; watched harbor seals and their pups.

  • August 19, 2011 at 4:04 pm: Sunny

    All vegan: BLTS with Eggplant Bacon (adapted from A4R) or Fakin’ Bacon tempeh & homegrown tomatoes; pesto with homegrown basil; delish Deluxe Brownies & Chocolate Chip Cookies (both from VCIYCJ & enhanced with Sweet & Sara amazing marshmallows); date-walnut scones and cherry chocolate chip scones (adapted from VWAV); & I’ve started most days with green smoothies made with dino kale, homegrown swiss chard or spinach plus grapes, mangos, bananas or whatever other great fruit is around.

  • August 19, 2011 at 4:04 pm: Rachel @ I Eat Grains

    My most favorite recipe from this summer has been sweet potato gnocchi. I’ve cooked so many delicious things, where do I start? Chai latte cupcakes, african peanut stew, chickpea salad, curried cauliflower, grilled tofu, and the best french toast in the history of EVER, and LOTS of kale in everything.

  • August 19, 2011 at 4:04 pm: Cindee

    I love cooking with all the yummy and fresh summer fruits & veggies!

  • August 19, 2011 at 4:04 pm: Michele

    I made seitan gyros for the first time this summer and they were amazing! We also grew chickpeas in our garden for the first time and we are so excited to try them out!

  • August 19, 2011 at 4:05 pm: Lou

    This summer I was gifted a $50 b&n gift card which I used to purchase every PPK book I don’t already own (the others I found at various trips to the local used bookstore). So this has been a summer filled with cookies, my favorites being cherry almond cookies an lazy samoas. When I’m not baking cookies I’m trying out vegan crackers. Do a search for vegan cracker recipe or vegan cheese crackers for inspiration! I would love to see a PPK cracker recipe! <3

  • August 19, 2011 at 4:05 pm: linda royce

    I made the edamame pesto you posted on Facebook and it was my favorite summer Recipe. I have shared with family and we had it again on sandwiches when we did ther pan mass challenge 190 mile bicycle ride across cape code a couple weeks ago. All time favorite …until you post the next awesome recipe. Kitchen destructed two weeks weeks ago and I cannot wait to get back to cooking in my BEW LARGER KITCHEN!!!! then I can get back to posting pics on your web site after I try your recipes!! I need that apron for my new kitchen!!!!! If I win I will wear it on vegan cruise and you can autograph at one of your sessions!! Lol

  • August 19, 2011 at 4:05 pm: kelly b

    i’ve been making your Pesto Soup with Gnocchi, Beans & Greens all summer, with different variations (sometimes using raviolis instead of gnocchi, depending on what’s available). it’s good hot and it’s good cold and it’s a great way to use of lots of basil and sneak some cauliflower into my diet.

  • August 19, 2011 at 4:06 pm: Sherri M

    Quinoa beet burgers! It’s been waaaay too hot to put anything in the oven!

  • August 19, 2011 at 4:06 pm: Stephanie Brown

    This was my first summer living vegan and it was fun to really explore all the local produce. Plus, here in Texas, we had a bit of a hot streak, so I didn’t want to use the oven and heat the house up / use too much electricity. I made lots of cold salads, salsas, pasta dishes and converted the entire house into a bunch of zucchini lovers. I probably made something with zucchini and avocados every other day. Also, I made tofu pudding pops. And those Greek green beans with tomatoes and onions. I could eat those as a meal alone. Crazy good! It’s been fun, but I’m ready for cold weather and its accompanying fare.

  • August 19, 2011 at 4:06 pm: Amy

    Crazy as it sounds–I cooked vegan chili this summer. My veggie son just craves the comfort food sometimes and nothing makes him happier than a big bowl of chili.

  • August 19, 2011 at 4:06 pm: Alison

    pasta w/roasted veggies, spaghetti w/red lentils, burritos, pizza w/daiya, lentil soup-typical kid friendly food. Sometimes I make curry for my hubby and I. I’m trying to chug some coffee for energy to make some cowboy cookies for my friends kids lemonade stand, all money will go to the local humane society.

  • August 19, 2011 at 4:06 pm: Seana

    I’ve made pizzas, Panang curry, Thai/Indian fusion curry, yummy wraps. After attending Vegan Iron Chef, I felt inspired to get a little more creative and I made these crazy cookies with cocoa powder, ginger, peanut butter granola, coconut shreds, cinnamon, raisins, and Dandies (though those melted away mostly). I used one of the recipes from Vegan Cookies Invade Your Cookie Jar as a base and had fun with the rest. They actually turned out really well. I love being in Portland and being able to bake still during the summer. :)

  • August 19, 2011 at 4:07 pm: Amey

    Fun! I was in Italy for six weeks, out in the rural countryside. I bought some chickpea flour and made torts di Ceci, which is essentially socca. Plus, obviously, lots of pasta and farro and fresh veggies like eggplant and tomatoes and such. The produce ther was really inexpensive, which was awesome. And luckily I had brought some spices with me from home (cumin, coriander, zaatar,etc), because you can only find Italian spices in the Italian countryside!

  • August 19, 2011 at 4:07 pm: Stephanie

    I spent a month in China so all we cooked was rice and bokchoy! Well and lots of other veggies and potatoes too. It was yummy! Then we spent a month staying with the mother-in-law and I’ve been impressing her with all sorts of PPK recipes! She esp loved the cozy collards and tempeh, esp since she’s from the south. She may not be a vegan convert but she def has a better taste of the vegan life now! Thanks as always for hosting such an awesome website! (My cookbooks are in a shipping container)

  • August 19, 2011 at 4:07 pm: Karla Miller

    Well, I’m just sitting down to lunch of lightly stir-fried organic yellow squash, red onion, kimchi and red

  • August 19, 2011 at 4:07 pm: Poison Puss!

    Low down dirty, dark n smokey, spicy collard greens. My latest addiction.

  • August 19, 2011 at 4:07 pm: Echo

    Maybe it’s the wrong season, but I made your thai lentil chili! Also, a number of peach-blueberry dessert concoctions.

  • August 19, 2011 at 4:08 pm: Aisling

    I have been sticking mostly to tofu and brown rice and cherry vanilla soy smoothies, but I’ve made vegan crepes with lemon and sugar, garlic miso soup, blueberry banana bread, and veggie tacos :)

  • August 19, 2011 at 4:08 pm: alicia espada

    Vegan coconut chocolate cookie bars! And on the healthier side, an amazing quinoa spinach dish topped with grilled Portobello mushrooms and onions.

  • August 19, 2011 at 4:08 pm: Zahira

    I always loved cooking but since i became vegan I have discovered a huge and amazing new world! Now I feel tha passion for cooking again and it really feels awesome! uh ^^! I have cooked, baked, sliced, boiled lots of things but making my own fresh pasta and growing vegetables at my limited balcony has definetively made the difference :) I apologize for my English I have forgotten almost everything since I finished school!

  • August 19, 2011 at 4:08 pm: Magdalena

    In heavy rotation: dulse scones, quinoa risotto with whatever fresh veg is at farmer’s market, chickpea cutlets, banh mi salad, banana bread. And I finally got around to brewing my own kombucha!

  • August 19, 2011 at 4:08 pm: Erin

    I made a version of your vegan sausage to cool on the fire while camping. I recently made lentil olive burgers and froze some for an easy meal. Tonight I plan on making chickpea picatta and I can’t wait to try it!

  • August 19, 2011 at 4:09 pm: Jodalaya

    Put up or shut up- I’ve been making preserves! My raspberry jam won a blue ribbon at a fake County Fair. Bread and butter pickles, fig jam, pickled daikon, pickled chard stems, getting ready to preserve some blueberries, blackberries and peaches this weekend. All grown at home in my garden or picked with my own hands on Sauvie Island. Ah, Portland summer!

  • August 19, 2011 at 4:10 pm: Christi Dufour

    Un-cooking!! Vegan Raw delights of zucchigetti marinara with pumpkin seed parmesan, goji cacao date bars, sunflower ginger paté, rasberry pie, blueberry pie, nectarine ginger pie, strawberry pie with radwhip, fresh from the field smoothies, shaved apple lemon salad, endless salad upon salad upon veg upon seeds upon sprouts

    no worries everything will turn out right recipes from PPK: gnocchi pesto soup, chickpea noodle soup, olive lentil patties (never will i search for another veggie burger recipe again), carrot cake pancakes

    and fondue, raclette, gratin, smother whatever you want with vegan nooch schneeze sauce.

  • August 19, 2011 at 4:10 pm: Andrea

    3 different types of vegan cupcakes for my sister’s baby shower- all from vegan cupcakes take over the world: coconut cookies n cream, & sexy low fat vanilla w/ raspberries. they were a huge hit (obviously!) with all the omnivores and I have become slightly obsessed with cupcakes! Thanks Isa & Terry!

  • August 19, 2011 at 4:10 pm: Veronica

    For the first time in my 23 years of life, I lived away from my family for 2 whole months. This gave me the opportunity to explore veganism – not just how to lead a vegan life, but what it meant to me personally. It was truly enlightening and gave me every reason to stick with it even though I am now back home.
    You have been a true inspiration and support. From your pierogis to your avocado potato salad, my tummy and soul were so happy this summer!

  • August 19, 2011 at 4:10 pm: Danielle

    Last week, I cooked hot sauce glazed tempeh from the Veganomicon, mashed potatoes (with the skins on- nom!), and steamed broccoli for my friends. At the beginning of summer, a friend helped me prep and cook a huge skillet of vegan stir-fry with veggies and TVP for my family and neighbor. A seitan pot roast and vegan bake sale are expected within the next few weeks. I have also implemented more ingredients from local farmers into my cooking this summer. : )

  • August 19, 2011 at 4:10 pm: Chris Caron

    In my quest to move towards a healthier vegetarian/vegan lifestyle, I became addicted to my first ever smoothie, which is now a daily necessity- Soy Milk, Baby Spinach and Frozen Banana! Its SO YUMMY, that I have converted not only myself to this awesomeness, but many of my coworkers, including other Nurses, Physical Therapists, Rec Therapists, Social Workers, our Nutritionist, Pharmacist and our Psychiatrist (I work as a nurse in a Psychiatric Hospital)!!! We even have patients asking staff to make smoothies for them, which has lead to having a “smoothie day”, where we take turns making different types of smoothies for everyone!! You should see us all with our green smoothies every morning during team meetings!!! Talk about going green, YUM!!!

  • August 19, 2011 at 4:10 pm: Adrienne Quint

    I made gazpacho for the first time, cooked lots of Swiss chard & collard greens, tons of mango salsa, no-bake cookies from Vegan Cookies Take Over Your Cookie Jar, peanut butter chocolate silk pie, & a variety of cold salads. I moved to a new apartment at the beginning of the summer & since there is no a/c I had to stick with recipes that did not require using the oven. I’m looking forward to fall so I can start baking again!

  • August 19, 2011 at 4:10 pm: Esa

    Babaganoush, red quinoa tabouli (YUM!), bowtie pasta with lentils and sundried tomatoes, white-bean hummus, lots and lots of collards from the garden, lots of sushi (sometimes using said collards), peanut noodles! And twice, Tofurky “sausage” over a campfire. Super yummy!

  • August 19, 2011 at 4:12 pm: Anna

    The most exciting thing I made was probably a giant jar of pickled jalapenos and carrots. It was my first foray into pickling things, and it was definitely a success! I also made some really yummy strawberry cupcakes with strawberry cream cheese frosting and chocolate orange cupcakes for various friends’ birthdays, and quite a few awesome slow cooker beany and meaty meals.

  • August 19, 2011 at 4:13 pm: Abigail

    Dirty Chai Latte Cupcakes: The Chai Latte Cupcake recipe from VCTOTW filled with the Espresso Pastry Creme (from the Cappuccino Cupcake) topped with the Cream Cheese Frosting and a sprinkle of cinnamon. They seriously wowed some omnis who were doubting the deliciousness of vegan desserts.

  • August 19, 2011 at 4:14 pm: Amber Simons

    Black Bean Burgers were made yesterday. During the rest of the summer some of the highlights were; chocolate zucchini bread, lemon sugar cookies, date truffles, kale chips, roasted eggplant, chana masala, collard green wraps, gf brownies, stone fruit crisp, hummus, pepita pesto, white chocolate macadamia nut cookies, vanilla almond sugar cookies, roasted cauliflower w/tahini and onions, wild fried rice, thai yellow coconut curry (all veggies of course) and several different types of quinoa pilaf.

  • August 19, 2011 at 4:14 pm: ruth

    i spent a week in lovely-but-broke greece and we cooked what we called ‘riot food’ cause it’s easy & fast to cook but still keeps you strong and healthy: pasta with canned greek gigantes beans, okras and onions. best served a glass of local retsina and some ouzo for desert.

  • August 19, 2011 at 4:14 pm: Carrie

    I love roasting and grilling veggies, light wine/oil based pastas with veggies like zukes or tomatoes, and lemon desserts galore!

  • August 19, 2011 at 4:15 pm: Jerilynn

    The most cooked recipe this summer: Snobby Joes! My kids can’t get enough of them.

  • August 19, 2011 at 4:15 pm: Jen Jones

    With all the bravery in my heart, finally made a yeast bread from scratch! It wasn’t hard, turned out great and tasted amazing. Now if I could just get over my fear of prepping artichokes.

  • August 19, 2011 at 4:15 pm: melissa

    This summer saw many a vegan taco, with quinoa, black beans, salsa fresca, and squash and herbs from the garden.

  • August 19, 2011 at 4:15 pm: Liora

    I have spent the summer eating rice and beans, in different variations. Rice and beans with corn, or avocado, or fresh tomatoes, or charros. Anything with rice and beans. Also, tons of fresh veggies, quinoa, and SO MUCH FRUIT. Raspberries all the time.

  • August 19, 2011 at 4:15 pm: Amanda

    We’ve been attempting a vegan version of the “slow carb diet” so our summer has been pretty boring, food-wise. Black beans, vegan sausage or hot dogs, and sauerkraut. Over and over. I did make a decent sweet cornbread with jalapeno once though and I always like your scrambled tofu with arugula recipe and black eyed peas with plantains.

  • August 19, 2011 at 4:16 pm: erin ho

    oh boy…lots of comments. Well…I’ve made some pretty fun stuff this summer. I wade a asparagus and white bean tart. I’ve made YOUR meatballs with spaghetti, lots of coconut/date/banana smoothies, fresh bread, stir fry, tempeh BLTS, i just made some cheezy crackers and I’m making a ton of vegan lasagna for my husband’s 27th birthday next weekend. All in all ….a pretty great summer :)

  • August 19, 2011 at 4:17 pm: Robin

    To tell you the truth, this has been a bad summer for cooking for me in some ways, but awesome in others. My boyfriend (who I spend a large amount of time cooking with–it’s a big component of our relationship) was diagnosed with ulcerative collitis in July after five months of shitting blood eight times a day. He’s doing pretty great now–but we’ve been struggling trying to come up with a diet that doesn’t make him shit blood, keeps him vegan, and helps him gain a ton of weight (he’s 30 lbs underweight at them moment). So this summer, I cooked a lot of weird shit, and I cooked a lot of weird shit like a scientist would cook weird shit. I keep careful track of what goes into the food and how D. feels afterwards. I’ve cooked a lot of things that are high in protein but low in insoluble dietary fiber. The kitchen right now is some sort of strange R&D department right now.

    But it’s been totally worth it. We’ve gotten crazy creative in the kitchen, plus his intestines are feeling almost totally better and he’s been maintaining healthy weight gain since he got out of the hospital and could eat solid food again.

  • August 19, 2011 at 4:17 pm: Karolina

    Latin shredded seitan from Terry’s latin cookbook is my new addition. I’ll cook up a double batch, devour it on my own in less than a week, and get started on another one. Yum.

  • August 19, 2011 at 4:17 pm: Kashi

    I baked pierogi – filled them with pumpkin curry and served them with wild plum chutney! I also made your lost coconut custard pie 3 or 20 times, and ate a lot of fresh fruit and veggies which I picked from my friends’ gardens.

  • August 19, 2011 at 4:17 pm: Kiley R

    Well, since I have no life, I cooked ALL THE TIME. I made vegan mac n cheeze, vegan burritos, scrambled tofu, tempeh bacon, various types of veggie burgers (bean, tvp, bean + tvp) bbq tofu, chickpea tuna salad, SO MUCH HUMMUS, curried potatos and chickpeas, vegan empanadas, vegan biscuits and gravy, lentil soup, I just got done making vegan french toast (your recipe!) last night I made vegan bread pudding (regular and banana rum) I made vegan brownies that I took to a party at some point in time. Hmmm…the list really does go on as to all the things I cooked, but, moral of the story is, this grrrl spent her summer in the kitchen. :)

  • August 19, 2011 at 4:18 pm: Sandy Bee

    I pickled peaches with my amazing chef friend from Calico Pie Catering (San Francisco). We also made Noyau, a liqueur made with peach pits. I ate the pickled peaches in a delicious summer salad.

  • August 19, 2011 at 4:18 pm: Jenn

    Roasted eggplant, red peppers, and Vidalia onions with some za’tar, then wrapped it up in a whole wheat tortilla with some lettuce. Easy and yummy, especially if you roast a bunch of veggies all at once and then fix the wrap after re-heating vegs in the microwave.

  • August 19, 2011 at 4:18 pm: Shannon

    I’ve cooked plenty of scrambled tofu with various veggie add-ins, manicotti stuffed with kale and topped with mushroom marinara, and roasted golden beet bruschetta. I’ve also made crazy amounts of homemade seitan, which I love so much I sometimes just eat it plain…I know, I’m a weirdo. I even made a double-layer strawberry margarita birthday cake for a friend, which was so much fun!

  • August 19, 2011 at 4:18 pm: Ashley

    Invented (with my mom) a recipe for chicken-fried Tofu & White Gravy!

  • August 19, 2011 at 4:18 pm: Carrie

    I’ve been cooking my way through Appetite for Reduction – I’m about 2/3 through it right now!

  • August 19, 2011 at 4:19 pm: Sarah drotzur

    I started my own vegan baking business ” punk rock pastries ” and have made a rediculous amount of petits fours, vegan cream puffs And vegan tres leches cakes and cupcakes topped with the most delicious of my version of heavy whipping cream!

  • August 19, 2011 at 4:19 pm: Jeni Simmons

    I’ve cooked a ton this summer! I have mostly been experimenting with Indian food. I also tried several seitan recipes (a really great one from Viva Vegan!), and have made my own soy milk! I’ve found my ABSOLUTE fav choc chip cookie is the one from Vegan Cookies Invade Your Cookie Jar, and have made about 10 million batches of them!!! And I’ve made assorted recipes from Veganomicon and Appetite for Reduction, all of which were great! I start school again Monday, so my summer of Vegan Love is over… But I’m still striving to cook/bake most days of the week:)

  • August 19, 2011 at 4:20 pm: Torri

    This summer I graduated from The Natural Epicurean, a plant based culinary school in Austin, TX. I was appointed head pastry chef for our graduation event and made 100 white chocolate/ dark chocolate mini cupcakes with chocolate ganache, raspberries and edible flowers, 100 GF local berry tartlets with soy paneer, 100 mango lassi ice cream sandwiches and a 5 layer white chocolate/ dark chocolate cake with vanilla chia seed pudding filling and cardamom buttercream frosting! : )

  • August 19, 2011 at 4:21 pm: Michelle

    I’ve made a ton of stuff even though it’s been so damn hot. I’ve made cinnamon rolls, peanut butter oatmeal cookies, chocolate stout cake, a ton of homemade pizzas, chickpea piccata (and lots of pastas with beans in them), Hoison mustard tofu, buffalo tempeh bites, I combined a few recipes and made a chocolate strawberry torte cake, I cooked rainbow chard for the first time, made several coffee cakes with fresh Michigan berries. My favorite thing has been using a lot of the ideas out of the “Bowls” section in Appetite for Reduction because they are easy, don’t take a lot of kitchen-heating oven time and are simply delish (especially that green onion dressing). I have a new found love of buckwheat soba noodles!

  • August 19, 2011 at 4:21 pm: Jane

    Sausages, bread, cakes, cupcakes, lots and lots of greens and more waffles than anything. I am not in the US, and I know you said not to comment if not, but I will gladly send postage…

  • August 19, 2011 at 4:22 pm: Laura

    I made your Romesco Pizza last week! (It was delicious). Other than that, a bunch of GF/vegan stuff with my mom, who has celiac, and a LOT of cupcakes. And tonight, some friends and I are making a vegan feast inspired by the Redwall books! (The official Redwall cookbook has a surprising number of easy-to-veganize recipes!)

  • August 19, 2011 at 4:22 pm: Deanna

    Roasted red pepper pizza with a caramelized onion sauce on whole wheat crust, tofu-ricotta stuffed zucchini “boats” topped with homemade marinara, apricot preserves (and then apricot crumb bars….) beet chips, kale chips… The list goes on and on!

  • August 19, 2011 at 4:23 pm: Danielle McDermott

    This summer I learned how to jam the figs growing in my tree as well as the oranges. Also learned how to pickle beans, cucumbers, zucchini, and beets. Started a community garden and learned that zucchini is a weed! It produced so much I have been forced to come up with new yummy recipes. Also finally purchased Appetite for Reduction and made the delicious zucchini black bean olive tacos. YUM! Looking forward to the new pie book! You are my favorite chef and you have helped me become a vegan. Since August of 2010 Isa you have inspired me to eat better. THANK YOU!

  • August 19, 2011 at 4:23 pm: jen

    Perfected my banana bread recipe …and baked it a million times since. Pancakes, raspberry-lemon pancakes, blueberry pancakes and chocolate chocolate chip pancakes. Coconut chickpea soup. Basil tofu ricotta. Hummus, kidney bean hummus. Pesto. Salad this, salad that – just a lot of salad. Course, that’s not cooking, is it… Tonight, homemade gnocchi with mondo bizarro sauce. Tomorrow, black-eyed pea & quinoa croquettes, sauce tbd. Oh, and lemon-tahini sauce.

  • August 19, 2011 at 4:24 pm: Bethany @ Bananas For Smoothies

    I’ve made almost every salad out of AFR, plus tons of quick breads and healthy baked treats with my 2-year-old. He loves to cook!

  • August 19, 2011 at 4:24 pm: Ginger

    We rented a house at Muir Beach, CA and made a tomato, basil, balsamic salad with crusty bread. It was simple – but with the waves and my husband and being on vacation and the awesome moment of pure not working, it was the best meal I had all year. Go Vegan Food!

  • August 19, 2011 at 4:26 pm: Heather

    Rustic tomato, zucchini, and caramelized onion tart with homemade vegan cheddar sauce, Declectable vegan dark chocolate cupcakes with vegan raspberry butter-cream frosting, Italian roasted tomatoes, zucchini, and garlic, Vegan Jalapeno Cornbread with a raspberry cream swirl, that’s only to name a few. And as always, I cooked up a little “trouble”…….can’t leave that off the list!

  • August 19, 2011 at 4:26 pm: Sarah

    I made tons of vegan pesto from vegan with a vengeance- thank to our trusty basil plant. i made bruschetta and fresh pico de gallo and kept things simple with veggies from the farmer’s market- sugar snap peas, squash, potatoes, swiss chard, and onions galore! i discovered the glory of trader joe’s soyrizo and made tacos with simple guacamole. best of all- I went to england and discovered the beauty of tea time- gotta love the summer! :) cheers!

  • August 19, 2011 at 4:26 pm: Alana

    I did a no carb/no sugar cleanse for two weeks – so the vegan cooking was pretty adventurous. My favorites would be the countless tofu scrambles with lightly sauteed zucchini, spinach, and black beans; stuffed mushrooms with tomato cashew cream sauce; and spaghetti squash with a broccoli, mushroom, and chickpea tomato sauce.

    Tomorrow I’m throwing a friend a vegan dinner party for his birthday and I’m really excited for my light, but savory summer menu: white bean and rosemary puree crostini appetizer, spinach salad with roasted chickpeas and local grape tomatoes, PPK eggplant moussaka and roasted asparagus, and avocado chocolate mousse with fresh berries for dessert.

  • August 19, 2011 at 4:26 pm: Sarah

    I’m presently eating some leftover general tsp’s tofu and veggies I cooked up last night. Sooo yummy.

  • August 19, 2011 at 4:27 pm: Melissa

    I’ve made a million things! But with my CSA share this summer, the two things I’ve made the most of are tomato/basil pastas and zucchini bread. I’m now an export at creating SAVORY zucchini bread!

  • August 19, 2011 at 4:27 pm: Lea

    It has been soooo hot here, we haven’t been cooking too much. Can’t wait for fall!!! We have been using our juicer and eating lots of yummy salads with tons of veggies. Also, my husband put a spin on Ma Po Tofu that we can’t get enough of! ^^

  • August 19, 2011 at 4:27 pm: Nancy

    I baked Peanut Butter Oatmeal cookies and sent them overnight delivery, to arrive within 18 hours after coming out of the oven to my son in college! The only thing missing from that whole scene was a really cool PPK Apron!!!

  • August 19, 2011 at 4:27 pm: Dianne Berg

    I was in England for most of July, and cooking in rented kitchens, so mostly I cooked pretty simple things: beans, mushrooms, asparagus, and lots of potatoes. We also tried pretty much every variety of vegan sausage available, and our own weight in blue flavor(u)r Cheezly. Since coming home it’s been HOT, and I’ve finally acquired a grill pan, so we’ve had a lot of grilled vegetable salads, as well as a few casseroles. Last night I made my first gluten-free lasagna for a dinner party, and was hugely relieved that it turned out well (even the picky kid who hates everything but potatoes ate it!).

  • August 19, 2011 at 4:29 pm: Nancy

    Of course those Peanut Butter Oatmeal cookies were from Vegan Cookies Invade Your Cookie Jar

  • August 19, 2011 at 4:29 pm: Rachel

    I have been very naughty and cooked a lot of meat this summer since my vegetarian daughter, for whom I cooked nearly every recipe in your lowfat vegan cookbook last winter and many from your website, was on vacation out of town. She’ll be back on Tuesday and I plan to make your fab chickpea cutlets — I could eat them everynight although I have a sinking feeling they are not so lowfat. We went on a picnic before she left and I made banh mi — yumm!

  • August 19, 2011 at 4:30 pm: Gracia

    Do we even get summer vacations as adults?!

    I have been making lots of pizza! And dishes with fresh basil from the back yard. Like, Pressed Avocado & Tomato Sandwiches :o)

    Sourdough bread, brushed with olive oil
    Fresh sliced Avocado
    Fresh sliced Tomato
    Fresh Basil

    And here’s the kicker, you decide how you want them! I’ve had them both ways and both are yummy. Either spread the inside of your sandwich with some Vegan Mayo. Or, layer in some Mozzarella Daiya and it becomes a fabulous grilled cheese.

    To press the sandwiches once you have them on your gill pan. Put a piece of aluminum foil over them and then place a cookie sheet on top of that. If you want you can weigh the cookie sheet down with a frying pan or just press down on the cookie sheet. After a few minutes take off the cookie sheet and foil, flip the sandwiches and do the same thing to the other side.

  • August 19, 2011 at 4:30 pm: Katie

    This summer, I made sushi for the very first time, chili and applesauce cornbread muffins, countless bean burgers, TVP stuffed squash, your errrday quinoa and chickpea salad, oatmeal raisin cookies, great northern bean falafel with lemon tahini dressing, tempeh reubens with homemade fries, seitan ribz, pasta salad, dill potato salad, your’s and Terry’s Prospect Park potato salad, and so so so so much more!

  • August 19, 2011 at 4:30 pm: Dina

    I didn’t have a vacation this summer. :( But I have baked soooo much. I made chocolate shortbread cookies, russian teacakes, smore pie, Irish mocha chip cookies, many elaborate layer cakes, and what I think might be the best pie ever — 3 layers: blueberry, lemon cheesecake, and strawberry… all baked in a wonderful flaky pie crust. Life is good!

  • August 19, 2011 at 4:30 pm: Kate

    I’ve been cooking more than I ever have this summer. By spending my weekly grocery budget almost entirely at the farmer’s market, I’ve mastered the art of the stir fry :-) It’s been so fun.

  • August 19, 2011 at 4:31 pm: Elizabeth

    In honor of a dear friend coming to visit, I cooked up a lentil walnut loaf (from this site: and paired it with some kale sauteed i olive oil with garlic and balsamic vinegar. Fortunately it wasn’t too hot to have the oven going that day. :)

  • August 19, 2011 at 4:31 pm: Christy

    Quinoa, Quinoa, Quinoa! Thank goodness for quinoa! It is quick and healhy and doesn’t make the kitchen too hot. I made breakfast quinoa with fruit, all your cold quinoa salad recipes for lunch and dinner. Peach Fest this weekend –
    I am making a peach quinoa crisp and load of peach salsa! Wish pie in the sky was out already!!! I need a peach
    pie recipe :D

  • August 19, 2011 at 4:31 pm: Shelley Martin

    One of our family’s faves in the summertime is Zucchini Crab Cakes, using zucchini fresh from the garden, Smoky Slow-cooked Maple Baked Beans, and fresh corn on the cob grilled on the grill…perfection! Love the apron, and of course the model too:-)

  • August 19, 2011 at 4:32 pm: Tara Jeffries

    Cornmeal and peppercorn-crusted fried eggplant topped with fresh marinara, macadamia nut ricotta and fresh basil and served over garden pasta! Yum!

  • August 19, 2011 at 4:34 pm: Kara

    Lots of Mac and trees!

  • August 19, 2011 at 4:35 pm: Suzy B

    Pot Pies. A meal in a pie-crust is like no other meal! I discovered your Almost All-American Seitan Potpie this past winter and now I am a Seitan making fool! Individual potpies to send with friends to work, big potpies to share with others, potpie dreams… ahhhh leftover cold potpie for the really hot days…. yes, I hope to someday be known as the potpie queen. (aprons look their best with a dusting of pie crust flour on them) :)

  • August 19, 2011 at 4:37 pm: Jill

    Honestly, most of the recipes I make these days are from Veganomicon, Appetite for Reduction, and this website! Some of my favorites are Pumpkin Oatmeal Cookies, Spaghetti-Nos and Lentil Meatballs, Chickpea Piccata, Braised Seitan with Kale and Sundried Tomatoes, Grilled Peaches with Ginger Coconut Caramel, Portobello Burgers, etc. etc. etc.

  • August 19, 2011 at 4:37 pm: Kate

    BBQ seitan on a stick for a carnival-themed birthday party!

  • August 19, 2011 at 4:37 pm: Laura Oliver

    Oh my! Since fava beans are in season, I cooked lots and lots of veganized Sabzi Polo. I also baked plum cake, threw together some bean salads, blended much hummus served along with your tomato couscous with capers, grilled oodles of eggplant, gave into to my basil plants which demanded that pesto be made, and more and more sabzi polo!

  • August 19, 2011 at 4:38 pm: Stacy

    We’ve been on a cookbook “tour” this summer. Trying out recipes from AFR, old favorites from V’con, Viva Vegan, VWaV and VB. We’ve had pancakes for supper and Udon soup for breakfast. We keep drooling over the Pecan Pie recipe you’ve posted and have set the deadline of “Must make before September starts” on it!

  • August 19, 2011 at 4:38 pm: Janine C

    I’m made lots of yummy dishes this summer including desserts like the black & white cookies from VCIYCJ which are now world famous (ok, just famous within my family/friends… so “my world” famous). I’ve made a lot of people smile with those cookies, including non-vegans for the most part, so thanks for the great recipe! Also I made lots of variations on a classic fav- vegan tacos- as I’ve been working late a lot and it’s such a quick and delicious dinner! We belong to a CSA and we’re always getting an abundance of unrecognizable greens, so to keep it general I would say I’ve also made a lot of “sauteed greens.”

  • August 19, 2011 at 4:38 pm: Diane

    Vegan cookies & cupcakes, more greens (LOVE baby bok choy!), trying out tofu & tempeh & loving them. Lots of beans & grains, some salads & fruits. Lots of smoothies made with rice milk. Ive been vegetarian for a long but am a new vegan

  • August 19, 2011 at 4:40 pm: Tracy

    So many things! Pad Thai, vegan chocolate chip cookies, tofu scramble, pizza with Daiya cheese, portobello mushroom sandwiches with home fries, marinated tofu, summer rolls — I could go on all day.

  • August 19, 2011 at 4:41 pm: Vashti

    Trying lots of great vegan curries and baking beautiful cupcakes – we all especially love your Lemon Gem cupcakes from VWAV. Yes, we don’t care if the weather is hot, we will have curries and baked goods!

  • August 19, 2011 at 4:42 pm: Geneviève Fontaine

    I’ve spent the summer tricking family and friend into eating vegetarian meals thanks to your recipes. The black bean empanadas from Vegonomicon and the quinoa with raspberry chipotle sauce from the blog were real hits!

  • August 19, 2011 at 4:43 pm: Erika V

    It seems the world didn’t want me to make my own food this summer. First a storm made the power go out and I had to throw out all my refrigerated and frozen food. Then the basement flooded and we had to unplug the freezer. Good thing we hadn’t restocked. Oh but then there was the second flood, this time waist deep. So the freezer tipped over and my food got mixed in with my photo chemicals and muddy water. yummy!

    Despite all this, homemade ice cream prevailed! And shakes made with homemade ice cream! And last week my life changed forever..vegan T.I.R.A.M.I.S.U. I see I’m going to have to acquire some bigger clothes in the near future.

  • August 19, 2011 at 4:44 pm: Kate

    We belong to a CSA, so it has been lots of summer vegetables. We have gotten a ton of corn, so I have tried to cook it in as many different ways as possible.

  • August 19, 2011 at 4:46 pm: Sarah S.

    Most recently I made homemade coconut cherry almond granola bars. Mmm!

  • August 19, 2011 at 4:46 pm: Leah

    I’m obsessed with a “quinoa bowl” which is quinoa, refried beans, black olives, tomatoes or salsa, corn (roasted if i’m not being lazy), grilled veg (onion, pepper, squash, whatever is around). YUM.

  • August 19, 2011 at 4:46 pm: Rachel

    Mac & shews! Plus lots if tofu omelets and veggie stir-fry.

  • August 19, 2011 at 4:48 pm: EB McE

    Sweet potato and ancho lentil enchiladas! And, lots and lots of buffalo tempeh with butternut squash coconut rice (my 7 month old is addicted the rice).

  • August 19, 2011 at 4:48 pm: Laura

    I’ve cooked many different things. Some of them were Grilled Tempeh, Veggie Burgers, Falafel and more. :)

  • August 19, 2011 at 4:49 pm: rohit

    Made rockin chhole tacos :)

  • August 19, 2011 at 4:49 pm: Bryan

    Happy Herbivore’s Red Lentil Dal and PPK’s Caribbean Curry Black Eyed Peas With Plantains.

  • August 19, 2011 at 4:51 pm: Lee

    Salted caramel coconut ice cream, salted caramel cupcakes, raw strawberry cheesecake were the highlights. Also learned to make traditional Chinese tamales.

  • August 19, 2011 at 4:51 pm: Ann Place

    My family’s favorites this summer have been Creamy Asian Pear & Tempeh Salad with Wasabi Dressing (pg90) and the Corn & Edemame-Sesame Salad (pg82) from Vegenomicon; Tempeh Reuben (pg102), Scrambled Tofu (pg12) and Broccoli & Olive Frittata (14) from Vegan With a Vengeance; Trattoria Pasta Salad (pg49) and Cool Slaw (pg38) out of Appetite for Reduction. I would like you to know that the Green Goddess Garlic dressing from Appetite for Reduction has been our favorite dressing ever and I love that it is so easy and quick to throw together. Thank you for all the fantastic cookbooks!

  • August 19, 2011 at 4:51 pm: Stephanie

    Sauteed mushrooms (portobellos, morels and criminis), roasted shallots, fresh thyme, pasta ribbons and flavored olive oil (wild mushroom and sage). My omni boyfriend, who is a chef, said it was the absolute best thing I have ever made. I’ve also made risotto this summer. A couple of weeks ago I made a ton of vegan cupcakes (chocolate peanut butter and strawberry) and pignoli almond cookies for my best friend’s vegan baby shower. I made homemade seitan for the first time too! And of course, a ton of grilled veggies.

  • August 19, 2011 at 4:53 pm: heather

    I can’t stop cooking every meal using the following: tomatoes, summer squash, corn, peaches and basil. CAN’T. STOP. My favorite concoction thus far is a farro salad with the most perfect peaches, tomatoes and basil with an easy balsamic dressing. Also, I’ve been charring corn over my stove and popping it in homemade corn tortillas with avocado and pickled radishes. Summer is awesome.

  • August 19, 2011 at 4:53 pm: Susie

    My most ambitious cooking ventures this summer: jelly donuts and beer battered fried pickles. Slightly less ambitious, a variety of cupcakes including pina colada, almond joy, and tiramisu. It’s been a mighty tasty summer :D

  • August 19, 2011 at 4:55 pm: Amy

    I got into jam making pretty heavily, and other preserves. It’s a handy thing now that I’m being inundated with ripe mangoes daily! I also started making my own nut milks – SO easy, and more affordable! (PS: What a CUTE apron!)

  • August 19, 2011 at 4:55 pm: Jillian

    I had a tooth pulled this summer, so I’ve been cooking a lot of soft, grandma style foods: soups, dips, a TON of salsa, soft breads, and every kind of tofu scramble under the sun.

  • August 19, 2011 at 4:55 pm: Shelley wright

    This summer I made you vanilla cupcakes with the chocplate ganach frosting for a good bye party at work (where I am the only veg person). Well let me just say 2 months later I am still getting compliments! Not many knew I made them and that they were vegan so when they said how good they were I just smiled. Now I get lots of vegan questions…. Awesomeness. Shelley

  • August 19, 2011 at 4:56 pm: Molly

    Recently I’ve been working on my own recipe for baked walla walla onion rings. I’ve also been slowly working them into all of my summer favorites – spicy black bean burgers, guac, salsa, bruschetta, etc.

  • August 19, 2011 at 4:56 pm: Heather L.

    Burgers with beer battered onion rings and tempeh bacon, whole wheat gnocci with vodka sauce, Romesco Pizza With Caramelized Onions & Squash, garlic knots, calzones with tofu riocotta and heirloom tomatoes, BBQ ‘chicken’ pizza with sweet onions and balsamic bbq sauce, tofu tacos with a cilantro pesto sauce, fronch toast.. all pictures posted on my facebook for proof!

  • August 19, 2011 at 4:56 pm: Lauren G

    Wow so many comments! I really started experimenting with vegan backing this July. I made vegan mac and cheese (ended up being so-so), vegan lasagna, and my new specialty because they are so easy and tasty – vegan brownies. I have yet to perfect the cookie, for some reason they are all too dry and flat.

  • August 19, 2011 at 4:57 pm: Lisa

    I’ve been making your chocolate chip cookies , but I add a dash of cinnamon and chilli powder ! Yum!!

  • August 19, 2011 at 4:57 pm: Liz evans

    Oh I have been cooking up a storm. I made some crunchy coleslaw and BBQ tempeh for a delightful park picnic. And for margarita night, I whipped up some black bean zucchini olive tacos. Muy delicious!

  • August 19, 2011 at 4:57 pm: Jeanette

    This summer I made a vegan French tomato tart for the first time using some of my CSA tomatoes and herbs – mmmm. Also made a killer (vegan) yellow cake with chocolate frosting for my husband’s birthday. OH, and I made kale chips for the first time, too. Don’t know what I was waiting for!!!

  • August 19, 2011 at 4:58 pm: Alison

    I’ve been working my way through AFR. Favorites are Tempeh Helper, Cool slaw, and Mac & trees. And pretty much all the salads. Apricot bbq tofu, black bean burgers, pasta della california from Veganomicon. Also making lots and lots of smoothies with whatever fruits and veggies i have on hand. Supplementing all this healthy stuff with vegan cupcakes, chocolate chip cookies, and muffins – gotta stay balanced!

  • August 19, 2011 at 4:58 pm: Liz Pease

    My favorite this summer has been tex mex stuffed peppers-brown rice with frozen mixed veggies, black beans, diced tomato, yellow hominy–seasoned with garlic, onion, cumin. black pepper, mild chili powder amd celery salt. Peppers have been plentiful this season so I have made loads of them for the freezer. Served with a big green salad of fresh garden veggies, some sweet dorn on the cob (all from the local farmers market0 and a big glass of soymoo. Summertime doesn’t get any better than this!

  • August 19, 2011 at 4:58 pm: katiejayne

    My most favorite thing I’ve made this summer was huckleberry muffins. I also recently enjoyed a cold salad with fresh corn, black beans, tomatoes, lime juice, and homemade pickled jalapeno juice. Refreshing!

  • August 19, 2011 at 4:58 pm: Joan

    Vegan lasagne, meatloaf, dill potato salad, and spinach/artichoke dip were a few of the family favorites that I cooked this summer

  • August 19, 2011 at 5:00 pm: Erin Almond

    I’ve been baking my ass off, hot weather be damned! Vegan chocolate-avocado cupcakes, vegan raspberry apple pie, and vegan quiche! I just picked up your “Vegn Cupcakes Take Over the World” and can’t wait for your pie book to come out. That beautiful apron would be the perfect complement to both :)

  • August 19, 2011 at 5:00 pm: Mel

    New vegan things I made this summer: General Tso’s Tofu, pesto-veggie Stromboli, English muffins, coconut croissants, and a tofu frittata! Yum!

  • August 19, 2011 at 5:00 pm: Holy Moly

    It’s pretty obvious by my waistline, I’ve made about every ice cream recipe in the world. I also perfected biscuits and gravy for mah huzzzband.

  • August 19, 2011 at 5:00 pm: Jaclyn K

    i’ve been making a lot of orzo pastas with cucumber, tomatoes and toasted almonds with a red wine vinaigrette. best thing ever. oh and lots of freshly squeezed juices! oh and black bean burgers! i’ve been making tons of food!

  • August 19, 2011 at 5:00 pm: barbara

    my husband enjoys doing triathlons so we have both begun a vegan superfoods diet. i have combined recipes from veganomicon and appetite for reduction with some of the theory and recipes of an endurance training diet. i feel that i have cooked my way through both of your books and have lost count on the multitude of recipes i have tried and repeated over and over again. we feel great and love the change we have made. the flavor in your recipes has us well satisfied and nothing lacking. i pull out one of your books most every day. i look forward to another book. my husband said he feels well nourished and always has energy at the end of the day for one of his intense training sessions and days leading up to triathlons. thanks for the wonderful collection of recipes you have put together. keep them coming

  • August 19, 2011 at 5:01 pm: Gabe

    Deep fried donuts, seitan hot wings, marmalade tofu, the PPK mocha muffins, and many many other delicious things.

  • August 19, 2011 at 5:01 pm: Danette MacKay

    I’ve been experimenting with home made veggie patties, inspired by a veggie burger I had at a restaurant in Waterbury, Vt. called the Reservoir. It had tofu, and beans, AND rice, and a bunch of other stuff, maybe even potatoes, insane! So I’ve been making all kinds of variations, and serving them with fresh fruit salsa variations, last one was a keeper-avocado, peach, cherry tomato, parsley and apricot! I made your rum chocolate cake last night for the first time last night because it was my uncle’s birthday and it was the only cake recipe where I had all the ingredients. I’m pretty sure yours must be way better, my spring form pan let all the liquid leak out, thank GAWD for the cookie sheet, I poured it back in at the end, and everyone liked it, but is it supposed to be, like, thick pancake flat? Maybe I overcooked it….ps: I threw the 3rd annual Pussy Party at my place with my friends the Pussy Patrol, we raised 2300 bucks for our local strays! All the alcohol was vegan!

  • August 19, 2011 at 5:02 pm: Laura E. Lauterbach

    Enchiladas with homemade chili powder sauce, stuffed with quinoa, lentils, tofu, kale, yams, onions, garlic, whatever else will fit. Served with Cilantro Sour Cream and plenty of chopped fresh lettuce and tomato.

  • August 19, 2011 at 5:02 pm: Rachel

    Coconut peanut stew, homemade graham crackers dipped in chocolate and sprinkled with fleur de sel, chunky tomato sauce, and cauliflower ricotta lasagna. Not enough sweets by far!

  • August 19, 2011 at 5:02 pm: Sara

    My favorite things lately are quick lentil soup for lunches & broccoli with nutritional yeast…I’ve all but binged on the broccoli a few times. Maybe I’m lacking something in my nutrition? Lots of bread baking this summer too! (Yes, lentil soup & bread really shouldn’t be summer food, but it’s what I’ve been craving.)

  • August 19, 2011 at 5:02 pm: Rhiannon Potter

    I made a giant pot of vegan chili and fed it to meat-eating Montanans (my family, and my dad hails from New Mexico) and not only did they not complain, they loved it! Incidentally, my dad is the person who introduced me to Anasazi beans which make a nice addition to homemade chili and they have a fascinating history.

  • August 19, 2011 at 5:03 pm: Megan

    I’ve been trying to cook through AFR, but it’s hard because I have so many favorites I want to make over and over again! I could eat the zucchini/black bean/olive tacos every day. Or may every other day with the mango bbq beans in between. My boyfriend has a standing request for edamame pesto every week. I’ve also been working on spreading the good vegan word. A lot of the recipes from AFR are great for that, but I’ve also been pulling out the big guns–mac and shews! Oh so good.

  • August 19, 2011 at 5:04 pm: Melody

    I am a lactating post-punk mommy and due to my infant’s intolerances, have had to learn to cook without soy. A vegan, no-soy diet has had it’s challenges. I love tofu, and not to mention I’d come to lean on processed, packaged meat analogs. This summer, I leaned on quinoa and fresh, raw vegetables. I made some vegan, sugar-free, gluten-free, soy-free cherry almond muffins. I made lots of homemade burritos loaded with beans, grains, and vegetables. I roasted lots of broccoli, red bell peppers, onions, and summer squash with garlic and ate it over red quinoa or millet. And I made my own almond milk, soaking, blanching, and skinning the almonds and then blending with alkaline water in the vitamix. I would proudly wear a PPK apron!

  • August 19, 2011 at 5:05 pm: Rachel Colletta

    I made the Orange Pudding Cupcakes from VCTOTW into a super yummy double layer cake (orange pudding filling, vanilla buttercream frosting, and orange-scented chocolate ganache). It was a huge hit!

  • August 19, 2011 at 5:05 pm: Beth

    All the vegan cookies I could manage. Favorites are the grapefruit iced shortbread and whole wheat chocolate chip.

  • August 19, 2011 at 5:06 pm: Jade

    The latest new recipe I tried was some black bean burritos to freeze for work lunches. Yummy, especially with guacamole!

  • August 19, 2011 at 5:08 pm: Jenny Nicole

    Hi Isa! I’ve had an amazing summer, as it was my 1st living in Portland :) I’m an RN @ the hospital & have become a famous vegan cupcake baker among my coworkers. For every birthday I mix up a crazy combination of recipes from your books to create over the top cupcake works of art. I’m talking cake, filling, cookies, several frostings, toppings etc all arrange in a sweet mess. I’ve even converted some to GF for the wheat free crowd. Beyond that I’ve supplied many picnics with quinoa salads & relay races with pb cookies. I love every one of your cookbooks. Thank you!

  • August 19, 2011 at 5:08 pm: Dixie

    The best ever gluten-free, vegan brownies. Sampled to some very macho, non-GF, non-vegan guys who couldn’t tell they weren’t “normal”. :) (how many grammatical errors can I possibly put into one sentence…)

  • August 19, 2011 at 5:10 pm: natasha lockwood

    I became a vegan and learned how to cook my new favorite grain, quinoa, by trying recipes from your books.

  • August 19, 2011 at 5:10 pm: Katie

    Raspberry Chipotle Quinoa, Zucchini Bread, lots of big salads with seasonal veggies, banana ice cream…Loving summer and the farmer’s markets!

  • August 19, 2011 at 5:11 pm: Rachel

    I *perfected* my bbq seitan sandwich! Huzzah!

  • August 19, 2011 at 5:11 pm: wendyz

    I’ve made a BUNCH of your recipes…my fave being the Mac n’ Shews!!! Other new faves are a variety of Quinoa experiments including a very yummy Horchata breakfast quinoa!

  • August 19, 2011 at 5:12 pm: Shannon

    I have not been home much this summer, but made chocolate chip cookies for my husband on a few occasions!

  • August 19, 2011 at 5:12 pm: Meredith

    Rootbeer float cupcakes. Lots and lots.

  • August 19, 2011 at 5:13 pm: Cara

    We’ve been making the chickpea cutlets once a week (I actually have one today for lunch from dinner last night! Its going on a bun with potato slices for lunch!) I also made princess cupcakes for my daughter’s 3rd birthday and will be making something this weekend for my son’s 6th birthday. We’ve also been making lots of pizza, Farmer’s Market pot pie, and flat bread! Yummmmmm!!

  • August 19, 2011 at 5:13 pm: Emilie

    What did I cook this summer? Lots of farmer’s market trips meant lots of veggies… the favorite was pasta with fresh tomato sauces! yum!

  • August 19, 2011 at 5:13 pm: Clayre

    vegan sushi! (and anything I can think of that doesn’t require the oven.)

  • August 19, 2011 at 5:14 pm: Katrina Lim

    I was completely inspired by your recipe books, especially Vegan Cupcakes Take Over the World- I have perfected a delicious virtually common allergen free cupcake! It is vegan, and free of gluten and soy, and a delight to all of my friends and family with diverse dietary needs. Thanks Isa for being an inspiration!!! I really hope your random picking lands on mine! :)

  • August 19, 2011 at 5:14 pm: todd

    This summer my wife and i decided to go vegan. She’s been a vegetarian for the last 17 years and i’ve been a meat eater for my whole 33 years. I have to say, in a weird way and my wife laughs at me when i say this, i feel veganism has brought us closer together. We cook a killer meal together each night and for once in our 7 year marriage are eating the same dinner each night. We also both have never felt better. I’ve even lost a good 20 lbs. If it weren’t for all the awesome recipes on your site and more specifically in your Appetite forReduction book I don’t know that I wouldve been so easily been able to make the switch. But really it’s been easy and delicious. This week we made your chana masala and chilli verde con papaps… my wife brought the leftover chili to nuke at work the other day and texted me that she ate lunch at 11am just because she couldn’t wait to eat more of it. If i didn’t see the word “punk” in the cooking book aisle maybe all of this wouldn’t have happened! Thanks so much.!

  • August 19, 2011 at 5:14 pm: Rebecca M

    This summer I took the leap and went from vegetarian to vegan! I discovered ISA and after reading your blog and loving the recipes there (favorites were Creamy Avo Potato salad and Pesto soup w/gnocchi, beans and greens), I bought 5 of your books.

    When my niece and nephew came to visit for a bit, we made Gingerbread cupcakes, Maple cupcakes and Coconut Lime cupcakes! Other recipes I enjoyed making were Butternut Squash w/pumpkin seed rice paper rolls, Pumpkin Baked Ziti w/carmelized onion & sage crumb topping, a hummus recipe and Almesan.

    Before summer’s end, I have earmarked to try out Snobby Joes, Potatoe & Kale Enchiladas w/roasted chili sauce, Fresh Rosemary Foccacia, OMG Oven Baked onion rings, Chipotle Lentil Burgers, Butternut Coconut Rice, Asparagus & Lemongrass Risotto, Homemade Gnocchi, Orange Agave Choc chip cookies.

    So glad I discovered Isa this summer!!

  • August 19, 2011 at 5:16 pm: Laurence

    oh boy, that’s a good question! I cooked a shitload for clients and for family, but what did I cook for myself only? Sourdough bread, and a few simple roasted veggies dishes.

  • August 19, 2011 at 5:17 pm: Dawn Radosevich

    I’ve made your Bulgur, Arugula, and Cannellini Bean Salad more times than I can count! AND I’ve given the recipe to my meat and potatoes loving Midwestern mother-in-law! She has now passed the recipe on to her meat eating friends! Converting one meat eater at a time . . .

  • August 19, 2011 at 5:17 pm: Christina

    “Everyday Quinoa Salad”…almost everyday!

  • August 19, 2011 at 5:18 pm: Mare

    I had surgery on my ankle this summer so I tried to cook quick and easy foods to minimize standing by the stove. I made a ton of quinoa, avocado, and black bean salad. It’s super fast, easy, and delicious!

  • August 19, 2011 at 5:22 pm: kathy Leslie

    Cooked a lot of your recipes- but also some good ones of my own, because you are inspiring! A pasta bake with brown rice pasta, pureed cannellini beans, sundried tomatoes, chili powder, capers, nooch, carmelized onions, some veggie stock- just a bit of liquid smoke- delish. Also I am in love with sushi as a summertime food- It’s been a veggie grill fest out of the garden, lots of fresh herbs, sometimes some avo, vegan mayo, chilis, wow, it’s fun. Your tempeh sushi has given me endless ideas of mashing, grilling and mixing a variety of tasty fillings- and on top of tasting good, its fun to make and pretty with all the summer colors too!

  • August 19, 2011 at 5:22 pm: Traci

    Lots of pasta salad and jalapeno black bean burgers, yum!

  • August 19, 2011 at 5:23 pm: Sarah

    Too many recipes to name from your cook books, but I love the Everyday Quinoa Salad and any waffle. I was even adventurous and tried your mac and cheese and Spaghetti No’s. Last, but not least, I can’t get enough of the waffles. I think that they are the chemical makings of some kind of addictive drug, most likely crack. Love it!!

  • August 19, 2011 at 5:23 pm: JJ

    Corn-Oat Waffles with Homemade Tofu-Cashew Mayo and Sliced Tomatoes from my garden. A little salt and oh, boy, could you hurt yourself, YUM.

  • August 19, 2011 at 5:24 pm: Kristie

    Having left Portland for hot ol’ Florida, I decided to make the most of the latin farmer’s stands here and cooked up some tofu with guava sauce, tempeh fajitas, mojo yuca, and fried sweet plantains (with lots of help and inspiration from Viva Vegan)!

    • August 19, 2011 at 10:55 pm: IsaChandra

      Hey Kristie, you’re the winner! Email to claim your apron!

  • August 19, 2011 at 5:26 pm: Froggie

    I got engaged this summer! And I made beer. Lots of beer. (Perhaps these two are linked?). Fabulous seitan. We bought a grill / smoker, and have been going like crazy with tempeh, too. And pasta. Last week the farmers’ market had morels (be still my heart!) and I made those with faro pasta (risotto style, with homemade veggie broth). Folded in a cashew-pinenut cream. Carmelized onions, sauteed garlic, asparagus, and the morels with the onions, and had all of that together in a blissful meal. I think that was my meal highlight. Mmmmm.

  • August 19, 2011 at 5:27 pm: Michele

    so much pesto!!! loving the fresh basil from our CSA!

  • August 19, 2011 at 5:27 pm: b.vicious

    Lots from AFR – 40 clove chickpeas & broccoli, mushroom tibs, and quinoa puttanesca several times over. Mmmm.

  • August 19, 2011 at 5:30 pm: Ray

    I host a “Cupcake Challenge” poker tournament monthly, the winner of which gets (besides the customary ca$h) the privilege of devising a vegan cupcake formulation to force me to make & serve the subsequent month. Summer’s highlights include: vegan ricotta cannoli cupcake with sweet Italian red pepper jam, Mary Janes (the candy) cupcake with fudge, German chocolate/rauchbier cupcake with coconut caramel, white chocolate cupcake with peanut butter filling & topped with white chocolate buttercream & a bittersweet peanut butter cup & smoked sea salt, lemon/poppyseed cupcake filled with lemon curd & topped with lemon buttercream & candied lemon zest, almond/lemongrass cupcake saturated with purple basil syrup & topped with pistachio powder, and the much-better-than-it-sounds vegan shepherd’s pie cupcake topped with whipped potato/turnip mash.

  • August 19, 2011 at 5:31 pm: Juan

    I cook all the time, but one of the highlights was your Cashew Korma. “Enough to feed an army” = enough to feed me for 3 days haha. It was fan-effing-tastic. Also loads of stuff from Terry’s ‘Viva Vegan.’ I am Latin American, so it’s a must!

  • August 19, 2011 at 5:32 pm: Sabrina

    Sautéed zucchini, red and green bell peppers, baby portobello mushrooms, garlic, and asparagus in olive oil. seasoned it with sea salt and onion powder (didn’t have any onions on hand), and then tossed in some leftover spaghetti noodles.

    Can you say delicious with your mouth full? My kid did. :)

  • August 19, 2011 at 5:32 pm: Karen

    What can a person say other than I am a relatively new vegan learning to cook vegan one recipe at a time through your blog, cookbooks (this includes Terry’s book too) and trying to create something new. The new I “create” was your pancake recipe. I ran out of vanilla so I used orange extract. It reminded of my family’s traditional orange french toast. I even had my poop in a group because I had made sausages the night before! Yummy breakfast.

  • August 19, 2011 at 5:32 pm: Laura

    We made some fantastic pies, including strawberry rhubarb pie using strawberries we picked ourselves. Getting our farm share has been fantastic, and we recently discovered our all time favorite (but labor intensive) homemade tomato sauce that take one head of garlic per every pound of tomatoes. And some fantastic cookies from your cookie book.

  • August 19, 2011 at 5:33 pm: Tiffany

    I’m always cooking, so it’s hard to keep track of everything. But I have definitely been enjoying gluten-free, vegan recipe testing–from veggie chili to mango fritters, it’s been pretty spectacular–and way too much cake. I recently made the Tempeh Helper from Appetite for Reduction, which was pretty amazing.

    Happy summer to you, too!

  • August 19, 2011 at 5:33 pm: Lowrie

    wow! so many comments already! soooo Isa recipes i’ve cooked include lotsa AFR salads, strawberry rhubarb crumble pie, pesto, pb waffles, and samosa potato pancakes (forget their real name – from vegan brunch) – just to name a few! Other fun things i’ve cooked that are very summery include veggie burgers, chocolate-pb pie (both recipes from vegnews reader submissions), some bryant-terry-esque vegan soulfood, and some home-made-ice-cream floats! my fave cooking event of the summer was probably the discovery of how awesome tofu tastes when it’s cooked in coconut milk in a pressure cooker! yum!

  • August 19, 2011 at 5:33 pm: Rebecca

    I made Mexican chickpea salad yesterday with tomatoes and jalapenos from my garden!! Simple, delicious and nutritious!

  • August 19, 2011 at 5:38 pm: Jordan

    This summer was crazy at work and cooking with AFR probably saved my sanity because I find it so de-stressing and relaxing. I’m trying to work my way through AFR, but I keep going back to my favourites. Right now, there’s a pot of Arabian Lentil & Rice soup sitting on the stove, melding its magic with fresh lemon juice. This afternoon will probably be Baked Falafels (because I forgot to pick up some tofu for the Basic Baked Tofu) and always, Green Goddess dressing because I use it with pretty much everything except oatmeal (hmmm . . . )

  • August 19, 2011 at 5:39 pm: Annie Palmer

    I’ve had very low funds this summer, but I’ve been cooking out of the veganomicon, appetite for reduction, vegan brunch, and Terry’s viva vegan. Most recently I’ve made courico tacos with girlled pineapple salsa out of vegan brunch, french lentil soup out of veganomicon, and mushroom tibs with caulipots from appetite for reduction. I’m also totally in love with Terry’s potato kale soup. Think I’ll make that soon. Also, your caulipots gave me an idea to make my vichysoisse more figure friendly. I’m gonna use half cauliflower and half potatoes. I use cashew cream in it too, but that’s good fat so it’s probably okay. I am so grateful for your cookbooks! <3

  • August 19, 2011 at 5:40 pm: Deanne Pierce

    I’ve had a Veganized summer trying my hand at homemade versions of veggie dogs, veggie burgers, potato salad, zucchini pickles, chik-un salad, lots of fresh local produce, and of course some chocolate cupcakes here and there. Yum!

  • August 19, 2011 at 5:41 pm: Mitchell

    I cook pretty much everything I eat so picking one is hard but one of my recent favorites is Broccoli and mushroom salad.

  • August 19, 2011 at 5:42 pm: Melanie

    I baked quite a bit, but as far as cooking goes… I made some yummy barbecued pulled heart of palm sandwiches, some enchiladas, soup, and homemade hummus!

  • August 19, 2011 at 5:42 pm: Lexi Rodrigo

    This is the first summer since we learned about my DS’s food allergies, so I’ve been very busy. This summer I’ve baked about a dozen different kinds of gluten-free, vegan cookies (including different recipes of the same cookies), cupcakes, breads, muffins, pizza dough and cakes.

    I’ve cooked GF, vegan pancakes and waffles, tofu scrambles (that fooled DH, who loves to eat breakfast food at any time of the day), meatless meatloaf, vegan burgers, pasta sauces, pizza sauces, falafel, and authentic corn tortillas using masa harina. I’ve also tried making my own vegan ice cream and not-nutella hazelnut chocolate spread.

    It’s been a wonderful adventure. I’ve learned a lot, gained some weight and been through several cookbooks, but I don’t see myself slowing down anytime soon.

  • August 19, 2011 at 5:42 pm: Miriam

    I’ve had to get creative this summer because of my daughter’s many food allergies. My favorite is probably rice pasta w/ pesto made w/ flaxseed meal in place of nuts and lots of nutritional yeast. Served w/ fresh tomatoes on top – delicious, and who would know it’s free of all the major allergens!

  • August 19, 2011 at 5:45 pm: Giovanni Haertel

    This summer the vegan dish I made was Cashew Butter Blondies-the photographic evidence is on the PPK Facebook :o)

  • August 19, 2011 at 5:48 pm: Emily

    I’ve cooked up lots of tofu, seitan, and vegetables. I’ve bbqed gardein beef tips on skewers, veggie burgers, and chick’n burgers. I’ve baked cookies, cobblers, and bars.

  • August 19, 2011 at 5:48 pm: Grace

    We’ve been grilling like mad…My favorite on the grill so far has been asparagus and oyster mushrooms with a lemon olive oil marinade. (They were also the hardest to do- Lost a couple of oyster mushroom pieces off of the skewers)..Other than the grilling, we’ve had a lot of baked Chickpea Cutlets from Veganomicon- they’re a most requested item in our house :)

  • August 19, 2011 at 5:50 pm: Laura

    oy, this website has been my cookbook. pumpkin cookies, chewy chewy chocolate chip cookies, oatmeal peanut butter cookies, mexican hot chocolate snickerdoodles, the best pumpkin muffins, gingerbread flax muffins, peanut butter chocolate pillows, puttanesca tofu scramble, tempeh chili con frijoles, red lentil dahl, cashew vegetable korma, ancho lentil tacos… plus i perfected my own thai green curry and chimichurri w/ tofu recipes. i just graduated college and am moving to spain in a month, so i had endless, funemployed days to cook this summer. but i’m going to miss my kitchen and spice rack so hard!

  • August 19, 2011 at 5:51 pm: Aniisha

    I made vegan okinomoyaki stuffed with Kale, red peppers and a lot of other stuff I had on hand. The batter was sweet potato flour, tapioca flour and a little whwh pastry flour with dashi shitaki stock.

  • August 19, 2011 at 5:51 pm: Kim

    Lots of muffins with fruit in them, because my kids love them. We’re also addicted to polenta at my house right now. And black bean and zucchini burritos.

  • August 19, 2011 at 5:51 pm: Lauren

    I have had a fun cooking summer! I started making my own tofu, so I have been experimenting with all different ways to use the okara – including in seitan recipes, waffles, and your berry cream tart!
    I have also made a few peach pies, and blueberry will be next!
    Every weekend there is always a project with all the great vegetables and fruits this time of year!

  • August 19, 2011 at 5:52 pm: Joleanna Bare

    making LOTS of cowl slaw! 3 different verities all yummy and home aid raw sauerkraut – guess I’m on a cabbage high! also vegan strawberry rhubarb pie – yum!

  • August 19, 2011 at 5:55 pm: Shannon

    I spent the summer sneaking vegan food into every family cookout. Macaroni salad with homemade vegan mayo, edamame pesto, grilled portobellas, sanctuary dip – it all went over famously! At home, I frequently made Cauliflower Pesto Soup and Buffalo Tempeh, which my meat-lovin’ cousin loved so much, she asked for the recipe! Major wins all around.

  • August 19, 2011 at 5:55 pm: Kerri

    What a cool giveaway! To answer your question I have made TONS this summer! With 3 kids at home we have shopped together, grown together, cooked together, and ate together for so many of our meals. I am addicted to the Brooklyn Pad Thai and I have made that a bunch (with a different twist every time). We have made a lot of desserts with my latest- Fresh Maine Wild Blueberry Pie with Crumb topping (sooooooo goooood). I also Love love love the Green Goddess Dressing from “Appetite for Reduction” for all the fresh garden and farmers market veggies!

  • August 19, 2011 at 5:56 pm: Denice Herrera

    I made your fabulous creamy avocado potato salad & it was wonderful. I have only been a vegan for a year & you have been an amazing inspiration to me. Your recipes have made my life change so much easier. Thank you!

  • August 19, 2011 at 5:57 pm: Amy K

    Deep dish vegan pizza with Cashew Ricotta, mushrooms, artichokes, and homemade tomato sauce. Outstanding! We had a ton of tomatoes and corn (from a local farmer) so we froze and preserved a bunch, too. Which reminds that I need to look up a recipe for tomato jam. In any case, you rock as always!

  • August 19, 2011 at 5:58 pm: Liz

    I’ve been in full-on cleaning out the pantry mode all summer (just moved) – some creations include pesto (using cashews instead of pine nuts), and veggie patties using grated squash, carrot, an egg to bind, and a sprinkling of cajun seasoning. Yum!

  • August 19, 2011 at 6:00 pm: Emma

    Vegan cauldron cakes, chocolate frogs, and butterbeer with almond milk ice cream for a Harry Potter send-off party. Two of us in the group are vegan and we love doing the cooking because it never fails to surprise the rest of us how delicious vegan food really is! The party was a huge success, and everyone went home stuffed from sweets.

  • August 19, 2011 at 6:04 pm: Karen

    I have been having fun coming up with different things to do with the zucchini, swiss chard, lettuce, tomatoes, etc. from my garden. Especially the zucchini as a new one seems to grow almost every day! One of our favorites is the swiss chard added to sauteed onions,garlic, and tofu with a little tamari and nutritional yeast. Topped with some sauteed muschrooms and cherry tomatoes, it is delicious!

  • August 19, 2011 at 6:06 pm: Emily WIlles

    Banana bread (muffins) and Raw strawberry cheesecake. I’ve made both of these so many times, in so many ways. I can always count on the Post Punk Kitchen for recipes that WOW!!! Thanks Isa!

  • August 19, 2011 at 6:08 pm: katie

    One of my favorite things I’ve cooked this summer was a zucchini basil soup, made from all local veggies from my CSA! Very simple soup, but delicious – basil, zucchini, lemon, salt, pepper, veg broth, olive oil, and onions. Cooked down, pureed up, and slurped away. So good.
    Love you Isa! The Veganomicon is my bible, for real!

  • August 19, 2011 at 6:10 pm: Rachel

    Barbecue pizza with potatoes and tofu, portobello burgers with avocado and homemade ranch dressing, spinach enchiladas suiza and tacos…some of my favorite summer foods!

  • August 19, 2011 at 6:17 pm: Jessica

    I discovered beets this summer & have been eating them every possible way. Also quinoa & chickpea salad with cherry tomatoes from the garden.

  • August 19, 2011 at 6:17 pm: Allison H

    I’ve been cooking a lot of tapas and tacos! I just moved to a place with a decent stove, so I started trying your cupcake recipes out on my hubby (he’s a happy guy).

  • August 19, 2011 at 6:18 pm: Kimberlee

    What did I cook? Not much, but I blew my family away with the classic blueberry coffee cake from VWAV and I think my sister might go veg soon. She’s tipping! I have been kicking ass and taking names as a busy mom and research assistant so I usually make simple rice and beans things but I can’t stop going back to VWAV.

    Love vegans!

  • August 19, 2011 at 6:20 pm: Elizabeth

    Well, your are the only vegan cookbooks I have besides one I accidentally bought on my nook. :) I have made the fig not-in, loved them. Even my picky babies loved them. I have made your peanut butter and chocolate pillows yesterday. Seitan stew, attempted the green chili, also attempted the pierogis(sp). I love( as does the rest of my family) the blueberry crumb coffee cake.<3 caramel corn. :) vegan peanut butter fudge, peach cobbler.

  • August 19, 2011 at 6:22 pm: marylou

    My vegan son (27yrs now) has taught me the finer tips of vegan cooking..I now make homemade seitan and have made my Meat eating friends total converts! I have now purchased many of your cookbooks and on a rare occasion my son with part with your cupcake cookbook which he treasures. I teach a nutrition class and a question about you and your awesome recipes was added to their midterm exam!!!!

  • August 19, 2011 at 6:24 pm: Rachel Svadlenka

    This summer at 24 I was diagnosed with Hypertension. In the last two years I had lost 40lbs being a strict vegetarian. I’ve enjoyed a healthy diet with exercise, but I still felt I had lost the day I had to be started on high-blood pressue medication. I don’t want to be on medication for my heart the rest of my life but I know the risk of Hypertension. My father died of a heart attack when he was 49 after recieving a clean bill of health from his doctor a month earlier. Long story short this summer I have tried once again to change my diet: Vegan, reduce sodium, and reduce caffiene intake. The best thing I made this summer had no salt added and even my salt-loving boyfriend approved. It was a take on Garlicky Mushrooms and Kale with tomatoes and basil on whole wheat pasta. Simple, filling, healthy and delsih!

  • August 19, 2011 at 6:28 pm: Jenn Weekes

    I started baking this summer. I baked a vegan carrot cake, your lemon cupcakes, your chocolate cupcakes and blueberry muffins. Also, last night I made orange ginger glazed tempeh over kale and sweet brown rice. I have been sharing my baking with co-workers and for friends’ birthdays.

  • August 19, 2011 at 6:29 pm: Vicki

    I have been trying to make lots of “homemade” things this year. I have made half a dozen jams and several different barbeque sauces. Oh and of course, gobs of pesto!

  • August 19, 2011 at 6:29 pm: Debbie Randall

    Lots of kale and other greens. Baked tofu, too!

  • August 19, 2011 at 6:30 pm: Emmmmmma

    I’ve cooked seasonally through my veggie garden. At the start of summer it was raw kale/collard salads with beets and carrots and blueberry pie. Then it was zucchini bread and grilled squash, tomatoes and eggplants. Then we have cucumber edamame salad, cucumber-ginger-watermelon juice, and eggplant parmesan (that herby tofu cheez is where it’s at!).

  • August 19, 2011 at 6:30 pm: hilary

    I’ve cooked my weight in pies, cookies and muffins. Nom.

  • August 19, 2011 at 6:31 pm: Amanda

    I started my own blog,, where I’ve cooked up some delish vegan beet risotto, burritos, and a sushi sandwich. After a canning class I took this week I hope to start making my own jam with the peaches that are in season =)

  • August 19, 2011 at 6:31 pm: Stephanie

    I worked at a raw/vegan restaurant over the summer as a waitress, and got to “cook” up the samples for one of their cooking classes. Massaged Kale Salad, and a Thai Collard wrap, along with samples of home made almond milk and smoothies! Probably the best job I’ve ever had. Also made a Chocolate Chili Chai Tea cake this summer. My own invention, and my first cake I’ve ever made without a recipe. It was awesome! Even the desert chef at my restaurant asked me for the recipe! =)

  • August 19, 2011 at 6:33 pm: Nicole

    I, along with my roomie, did a first-ever attempt at pupusas (stuffed with quinoa, black beans and plantains) with a delicious salsa of green onions, cilantro, lime, jalapeno and garlic. They weren’t as flat as they should have been, but they tasted great and it was super fun to do!

  • August 19, 2011 at 6:39 pm: Jenny

    After cooking from your cupcake and cookie cook books I was inspired to start experimenting with soy ice creams and vegan sorbets and to make fun flavors like blueberry tart and chocolate raspberry. It has made my dry summer cooler and tasty!

  • August 19, 2011 at 6:41 pm: christina

    With all of the annoying summer colds going around the Pacific NW this year, I’ve gotten extra good at throwing together vegan vegetable soups with whatever veggies are hanging around in the fridge with a little nutritional yeast and bulgur.

  • August 19, 2011 at 6:44 pm: Sophie

    This summer will be forever etched into my sense memory, thanks to a really thin, chewy olive-oil infused pizza crust, topped with just a little rich, tangy tomato sauce and a few slices of garden-scented heirloom tomatoes and basil leaves. I love dipping the crusts in that gorgeous bottle-green extra virgin olive oil at the end, but since I made Terry’s caesar salad dressing, I can’t resist making a little batch of that for dipping…

  • August 19, 2011 at 6:49 pm: Diana B

    Curried summer squash soup from yellow squash grown in my garden! First year I’ve had a garden, and first summer that I have been vegan. I started this past march when I developed gestational diabetes during my first pregnancy. My doctor recommended I look into giving up dairy and animal products and the diabetes was finally under control! I have a healthy and gorgeous baby girl that I intend to keep away from dairy as long as possible. Hopefully forever :) And my inlaws came to visit this morning (quite possibly the worst eaters Ive ever met) and they inhaled my vegan lemon scones. Imagine their surprise when they learned they were eating something better for them. Can’t wait to start baking and making hearty stews this fall/winter!! xoxo

  • August 19, 2011 at 6:54 pm: Jenn G

    I’ve been on a cold pasta/grain salad kick, using the proliferation of veggies from my CSA. Quinoa with cherry tomatoes & cucumber, pasta with tofu ricotta, braised fennel and zucchini, and lots of orzo with whatever’s left. Oh, and cabbage salad with a thai peanut dressing topped with broiled tofu.

  • August 19, 2011 at 6:59 pm: Christine

    My, you have some reading ahead of you today! :) I’ve happily spent my first summer as a vegan. Hooray! I’ve been vegetarian for 4 years and made the leap after realizing that vegan cooking can be delicious, versatile, and oh so satisfying. I’ve made many recipes from your blog and Vegonomicon, and my not-completely-vegan-but-trying-to-convert family has all loved, most especially your spaghetti no’s, chickpea cutlets, quinoa stirfry with cashews and pineapple (HEAVENLY!!), and most recently the pomodoro sauce w/ grilled tempeh. So great. Thanks for being so creative and sharing your ideas with us since some of us aren’t that creative, unfortunately. Oh, and I can’t wait for the pie book. I love me a flaky crust and can’t wait to dive in!

  • August 19, 2011 at 7:01 pm: Justing

    Man, I spent the small inheritance I got this summer on a vitamix, and have been vitamixing sh*t up on a daily basis. I have a baby due in, well, 6 days now, so I’ve been nervously practicing making baby food with it too. But beyond that, I’m a librarian. To get the folks through our extremely busy summer reading time, I’ve been making lots of treats. It started with cookies and cupcakes, of course, but between our heat wave and my waistline, I had to stop. We made some gezpacho, and our cooking class at the library (which makes all vegan food courtesy of our vegan children’s librarian – yes we are the vegan branch) made some Ice-box cake, salsa, and vegan pancakes. The latter brought the fire department, who also ate some vegan pancakes. It was awesome.

  • August 19, 2011 at 7:02 pm: katie palani

    slant-cut runner beans from my garden share, steamed for about 3 minutes, tossed with grated raw baby round zucchini, tossed together with a hint of lime, some olive oil and a few grinds of pepper. served it with a heavenly tomato medley from our yellow, pink, red, purple and orange tomatoes, randomly diced and drizzled with olive oil and a bit of pepper. on market-bought crusty bread. outside, in the garden, after working for hours and catching up with a good friend. most excellent meal i can remember :-) best one before that was scavenged weeds on toast :-)

  • August 19, 2011 at 7:02 pm: Kristina

    This summer I’ve made probably a dozen pies with my mom, including some wild blackberries from our backyard. And I baked all of the wedding cookies for my best friends reception, all vegan. (it’s a Youngstown thing. Cookie tables, that is) And also a lot of BBQ tofu!

  • August 19, 2011 at 7:06 pm: Liz Manning

    What didn’t I cook vegan this summer? Almost nothing! Okay, that’s an exaggeration but the only thing that slowed me down was when the temp hit over 100 in my non-air-conditioned apartment. Vegan breads, cookies, pies, dinners, sides, sammiches, pancakes (but no waffles as I have no wafflemaker), muffins, cupcakes, smoothies galore, i/we (my daughter too) cooked a ton. But there a still a bazillion more things to make, PLUS your new cookbook coming out, so make that a bazillion + a bunch of pies. Anywho, for the purposes of the contest, I’ll just name what I made last night–corn cakes (fresh corn off the cob mixed with flour and a few spices and some soy mlik and oil, then cooked on in the trusty old cast-iron skillet for 5-7 minutes per side). Great. Thanks for this contest and all the great things you do.

  • August 19, 2011 at 7:11 pm: hanna a

    Thai red curries, fresh fruit tarts, cucumber sandwiches, lingonberry on rye, salsas, salads, and lots of fruits and veggies out of hand because it is just that time of year. Strawberries and zucchini and tiny tomatoes… everything is so good right now!

  • August 19, 2011 at 7:11 pm: Zee

    Brown sugar cake

  • August 19, 2011 at 7:14 pm: Leila

    Like all good vegans, it seems like all I ever do is cook! This summer, I’ve cooked a lot of yummy CSA veggies in a lot of yummy combinations (and finally perfected my version of a Vietnamese clean-out-the-fridge stir fry — the secret is star anise). Today I cooked up some edamame pesto with pasta, tomatoes, squash, and peppers. This weekend I’m hoping to make Clean Out the Freezer Ice Cream out of all the leftover cookie dough I saved during high baking season in the winter and spring (you know how you always seem to end up with 14 or 15 cookies worth of dough, and only 13 fit on a baking sheet? I couldn’t bear to compost it.). Nom!

    Thanks for all your inspiration over the years — and I hope I get randomly selected for an apron! :)

  • August 19, 2011 at 7:14 pm: Carrie

    I’m just beginning my vegan journey, but I made a delicious chocolate pie just last week. The filling was made with silken tofu and I was blown away by how yummy it was!

  • August 19, 2011 at 7:15 pm: Kelly Schleicher

    I cooked so many things I don’t know which to mention! I think my go-to favorite is still Tempeh Bacon. I’m been making TLP’s all summer: filling, fun, & refreshing. I crumble it into salads & soups. I just love it. I also had a Chicken Soup recipe of my own that I modified using Tofu, which is easy and nice to keep in the fridge so I don’t have to heat up the house to often by turning on the stove. But mainly, want to say that your books have given me the confidence, courage, and incentive to keep trying out new things on my own. I’ve come up with some fun things and I credit you for giving me the basics so that I could be brave enough to branch out and explore! Thank you!

  • August 19, 2011 at 7:20 pm: Rachel Austin

    I made the chocolate mint cupcakes from your book, chocolate chip zucchini cake and banana pecan chocolate chip muffins. (I’m obviously more of a baker. :) )

  • August 19, 2011 at 7:27 pm: Valerie

    Hey, this summer’s favourite recipe is the Everyday Chickpea Salad from Appetite for Reduction. My teenaged son really loves it, but he named it “Om nom salad.”

    Goshdarnit that apron is cute!

  • August 19, 2011 at 7:27 pm: mary weiss

    My Families favorite, Vegan Tamales with mushroom and roasted tomato chili. Yum!

  • August 19, 2011 at 7:27 pm: Suzanne

    Down here in TX it is still too hot to even think about turning on the oven, so instead I have stood outside in the evenings when it is 104 degrees (which is practically every day) grilling veggies for dinner. My latest discovery is that grilled brussels sprouts are de-lish! I look forward to the day (in October?) when I might be able to cook with the oven again. Looking forward to baking recipes from the pie book, too.

  • August 19, 2011 at 7:32 pm: Crispian

    Deep fried panko-breaded seitan with lemon and french fries!

  • August 19, 2011 at 7:32 pm: lana

    i have made an effort to try 3 new recipes a week over the summer, and one of those being raw…my kids an family enjoyed them and some were not so enjoyable… crowd pleaser was snobby joes!

  • August 19, 2011 at 7:33 pm: Julia P

    when i’m not eating lots of big salads to take advantage of all the great produce at my farmer’s market right now, i’ve been eating tons of spicy pseudo-mexican food this summer! lots of bean burritos (a family favourite) and enchiladas. also, lots of sandwiches involving gluten-free fakun and daiya. and for dessert, lots and lots of scones, soy/coconut milk ice cream and cupcakes! needless to say, just ’cause it’s hot in phoenix doesn’t mean that i don’t still bake every chance i get. :D

  • August 19, 2011 at 7:34 pm: Edward

    I’ve been perfecting my chocolate chip cookie recipe and have enjoyed eating my experiments

  • August 19, 2011 at 7:40 pm: Sophie

    Deep, baked NY style vanilla cheesecake with lemony blueberry coulis :) (the secret is a soy milk powder based “condensed milk”

  • August 19, 2011 at 7:46 pm: Stephanie

    I’ve been really enjoying different quinoa salads this summer. I never cooked with it before this year!

  • August 19, 2011 at 8:00 pm: Rachael

    I have been making as many recipes as possible from Veganomicon, Vegan with a Vengeance, and your blog!!! On nights that I don’t feel like reading though, I make tacos. Kimchee tacos, Thai tacos, standard frijoles y arroz tacos, leftovers tacos, etc. Everything tastes great in a corn tortilla!! I’ve also been veganizing my mom’s dinners from my childhood; stuffed cabbage, meatloaf, beans greens n’ taters, and quiche.

  • August 19, 2011 at 8:02 pm: megan

    I had never “really” cooked until this summer, so it’s been crazy! I’ve made a lot of salads and sandwiches. And I’ll just rattle off a list: Snickerdoodles, chocolate chip cookies, hummus, guacamole, eggplant bhaita, onion rings (previously had never even seen oil so hot…), stir fries, quinoa, bean soups, veggie pastas, tofu scrambles, PANCAKES!, fresh fruit sauce for said pancakes, and more I can’t remember….

  • August 19, 2011 at 8:02 pm: Bobbie {the vegan crew}

    Lately, lots of taco bowls. Mmmm :)

  • August 19, 2011 at 8:03 pm: Ilaria from Italy

    Isa, I began reading your posts only recently, got amazed at the pictures you posted (and lost my will to go on a diet in front of certain pies like chocolate and caramel…), had not enough time to try any of your recipes but I’m a cooking warrior :) who prepares vegan khir overnight so to have it cool enough the day after, tomato sauce during the weekend with over 38 celsius degrees outside (in Italy we use celsius :) ) and always thinking on what to cook next … Next step is to copy-paste some of your recipes from your website and try to see what I canmake out of them ^_^ Thanks for being so…. Isa ! Ciao !

  • August 19, 2011 at 8:11 pm: Tara

    The best thing I made was a marinated veggie sandwich. I bought some yellow & green squash at a farmer’s market, and some eggplant and spinach at the supermarket. I cut the squash & eggplant into smallish pieces, and marinated them with the spinach in some balsamic vinegar. After about an hour, I cooked it all stovetop with a little bit of oil & some garlic. Once everything was finished cooking, I loaded lots onto a sandwich, topped it with some soy cheese, & devoured it. :)

    PS I totally want that pie.

  • August 19, 2011 at 8:12 pm: Karen

    I have discovered the awesomeness of CHICKPEA CUTLETS, and vital wheat gluten in general.

  • August 19, 2011 at 8:17 pm: Jason

    vegan cheese sticks. Easy, and tasty.

  • August 19, 2011 at 8:18 pm: Heather

    Ethiopian Chick Pea stew. It’s mad good!

  • August 19, 2011 at 8:20 pm: Nebulae

    I became vegan and braved berbere, made my first seitan sausages, made soy milk and tofu from scratch and got the coffee shop that I work at to start serving vegan baked goods; which I have a hand in making! It has been a great summer, and I’ve spent much of it in the kitchen. I’ve come out with a more refined palette and a more compassionate worldview because of this.

  • August 19, 2011 at 8:31 pm: Dana

    I have been gardening, cooking, and studying for the ARE (architecture registration exam). my little heart breaks because i have not had as much time to whip up enough deliciousness from the Argenta Farmer’s Market as I would like, but this apron will make me feel better! Also, it’s a billion degrees in arkansas, which has not made my garden very happy. I also celebrated my 3 year veganversary! yay!!

  • August 19, 2011 at 8:35 pm: Steffenie

    lots and lots o lentil sloppy joes

  • August 19, 2011 at 8:40 pm: Liza

    Vegan Strawberry Rubarb Pie, Leak crustini, stir-fry vegetable sandwiches, eggplant rolitini

    it’s been a good summer of cooking and eating!

  • August 19, 2011 at 8:44 pm: Kara

    One of the best things I made this summer were your Coconut Lime Cupcakes I made for our Bunco group. I didn’t tell anyone they were vegan until they ate them all and raved about how they were the best cupcakes ever! Usually everyone expects vegan cooking to be cardboard, I guess, but now everyone wants the recipe!!!

  • August 19, 2011 at 8:47 pm: Christy Smith

    After 2 kids, 9 years of marriage and 60lbs I first started out looking into becoming vegetarian I did my research and have been slowly transitioning to being vegan, my daughters are fine with it being 4 and 11 months but the husband is another story, I have been secretly sneaking in things. I have all your books and have cooked this summer the fried beer battered tofu which I love, the chickpea cutlets, have experiemented with different lentil dishes and veggie burgers on the grill and have loved it all I feel like now not only for my health but for our future that this is a great and yummy way to live. Keep the recipes coming now I have to figure out a vegan thanksgiving and subject my family to it especially the pecan pie, my favorite I have to say you are my favorite vegan!:)

  • August 19, 2011 at 8:47 pm: Jen

    I’ve been cooking lots of stuff from AFR! Well, more blending, to be exact. I’ve also been cooking lots of stuff with veggies from my CSA (pomodoro sauce, primaveras)… but more importantly, I’ve been teaching my new housemate how to cook vegan! From Thai curries to pasta sauce, to new ways to make tofu taste yummy! And she’s been a great student. :)

  • August 19, 2011 at 8:59 pm: Jen d

    Made with garden stuff: rhubarb crisp, edamame pesto, thai curry, garlicky greens, and my favorite – tomato sandwiches.
    ps – I have lost 20 pounds since getting my hands on “Appetite For Reduction” in March – THANK YOU!

  • August 19, 2011 at 8:59 pm: Jenny

    The pineapple quinoa stir-fry from Veganomicon. SOOOO delicious, and I’m not usually a fan of fruit in savory dishes (except pineapple on pizza).

  • August 19, 2011 at 9:06 pm: Marlene

    I made vegan quiche with red pepper sauce but cannot enter the contest, being your mother and all that. But, I do love that apron and did such a good job ironing it, so whoever wins, let them know that my birthday is 8/28.

  • August 19, 2011 at 9:07 pm: Marie

    Hello from France! I’ve been cooking many things, and one of them was your chocolate chip cookies (the ones without margarine), which I made for my NYC friend Erika, who visited me in Toulouse, where I live, in July. She said she couldn’t taste the difference with non-vegan cookies, and that they were awesome! She even blogged about it on her blog (“Life’s too short to skip dessert”), and linked to your site.
    I don’t know if you’re going to read this, what with the zillion comments, but I’ll take the occasion to tell you that we don’t have a lot of good vegan French cooks or cookbooks around here, and I think that’s part of why veganism is so small and discriminated against here, so I’ve thought of offering to translate Veganomicon (which I own – it sits on my nightstand!) in French, with adaptations to fit French measurements. I’m an English teacher and a decent vegan baker/cook so I could probably manage.
    Anyway… I so want the apron!!! :))

  • August 19, 2011 at 9:15 pm: Anna

    oh, i’ve been cooking like mad. most recently–kale with roasted tomatoes and peppers. yum.

  • August 19, 2011 at 9:23 pm: Meg

    My sister and I ‘cooked’ something that you must make for your next potluck, Isa. It’s a very Midwestern potluck dish – vegan strawberry pretzel jello salad. Make a crust of crushed pretzels and earth balance, and layer with tofutti cream cheese and strawberry vegan jello. Super decadent but refreshing in the summer.

    I also socialized three feral kittens this summer and kept one for myself! Love love love your Teal Cat Project. Nebraska is so friggin lucky to have you!

  • August 19, 2011 at 9:27 pm: Johanna

    We took an early vacation, and went to Portland, OR for 2 weeks in April and May. I had some great vegan food at Portobello there. Cooking with bounty of organic, local produce has been my mainstay. I just had Trader Joe’s Masala Dosa with some of those veggies. I’ve also made Teri’s Corn Tempeh “Potpie.”

  • August 19, 2011 at 9:27 pm: Nico!

    I’ve been making spicy thai peanut carrot slaw! and yr prospect park potato salad. Also: tons of fire roasted salsa with tomatoes from the back yard!

  • August 19, 2011 at 9:27 pm: Shannon Murray

    I recently got your Appetite for Reduction book so I’ve been trying things out of there! (yum!!) I’ve also been using lots of tomatoes and zucchinis from our garden! For my grandma’s birthday I baked an yummy orange layer cake with a raspberry and chocolate middle, almond frosting, and chocolate covered raspberries on top!

  • August 19, 2011 at 9:27 pm: Meg

    Lots of pies of all varieties, using the strawberry/rhubarb recipe as a base. Also lots of roasted/grilled veggies since I’m trying to keep my head above water with my beloved CSA. Also, summer potlucks means I make something delicious and decadent for all the non-vegans… nudge nudge, friends.

  • August 19, 2011 at 9:33 pm: Jessica

    I cook at least dinner almost every day. But, this summer I did cook for a bake sale; made lemon bars, rocky road fudge brownies, snickerdoodles and peanut butter cookies. And most recently, this weekend, I made blueberry jam out of blueberries I picked, and made apple butter, just cause it sounded delicious, and I wanted my house to smell like apple pie. Today I made blueberry muffins with strusel topping, lemon cake, lemon curd and vanilla bean buttercream frosting.

  • August 19, 2011 at 9:36 pm: Jesse

    My girlfriend and I spend a lot of time cooking together and trying new dishes. This summer we tried red lentils for the first time in a curry with jasmine rice, and fresh beets, which we used in a raw salad with sliced onions, olive oil and apple cider vinegar. My favorite meal we cooked together was a whole wheat margherita pizza with fresh basil and tofu ricotta. Her birthday is next month and one of the things she asked for is an apron, I know she’d be psyched if I could surprise her with a handmade ppk apron.

  • August 19, 2011 at 9:36 pm: karguo

    Roasted Veggie sandwich w/ balsamic reduction on homemade rosemary ciabitta,

    Mac-n-shews (yummy!)

    biscuits and country seitan gravy

    BBQ Lentil Sandwiches

    Peanut-butter ice coconut cream

    sparkling ginger-limeade

    I would have cooked more, but moved cross nation from new England to the southwest.

  • August 19, 2011 at 9:39 pm: MonsterAteMy

    My quick summer fall-back meals have been cold sesame noodles tossed with whatever needed to be used up from our CSA share or spicy black beans (again, mixed with whatever leftover veggies are around) over rice.

  • August 19, 2011 at 9:40 pm: Beth

    Lots of vegan baking this summer! Lemon bars (my favorite!), chocolate chip cookies, and last night was banana bread. :)

  • August 19, 2011 at 9:47 pm: Lysine

    Hmm, I wish I’d had a summer vacation… Lots of salads – it’s too hot for anything else. Playing with combinations of tofu, edamame, sweetcorn kernels, pepper, avocado, cilantro, sesame, ginger, galangal, radish, chili, lime, soy and tamarind – a superquick, supertasty weeknight salad supper. This weekend I’m making gluten-free vegan desserts for a wedding – an adventure in community-garden-grown-carrot+pine nut cake and lime tart, I’m thinking…

  • August 19, 2011 at 9:47 pm: Amanda

    This summer it was more about what i uncooked than cooked. I started experimenting with raw food, and discovered a raw chili recipe made with soaked almonds that I absolutely love!

  • August 19, 2011 at 9:51 pm: Jed

    Apart from working a lot of overtime and running a charity drive for a local domestic violence center, my summer was filled with grilling veggies from the farmer’s market, making vegan jambalaya for my brother’s “moving to NYC” party, and cooking a million different made-up-on-the-spot recipes with cucumbers, garlic, and okra from our garden. By the way, everyone, okra has a natural thickening agent, so it is a fantastic vegan ingredient to add to your soups and sauces to make them heartier.

    Oh, yes, and I pre-ordered Isa and Terry’s pie book ;)

  • August 19, 2011 at 9:51 pm: Amy

    I am on week three of being vegan. Bought a crock pot and it saves…cooks while you are at work and no need to sweat over a stove when you get home! This week’s concoction: 7 bean mix with added wheat berries, carrots, garlic, onion, green chile, green pepper, potatoes, veggie broth, and lots of salt-free seasoning to taste. This would even be good with some kale or tomatoes cooked in! Makes a ton and you have a go-to meal for the week!

  • August 19, 2011 at 9:52 pm: Nina

    We just did a street fair and got 160 people to watch farm to fridge for 1 dollar! Veg fund helped us provide yummy vegan burgers, non-dairy milks and cookies!
    Also have been holding meetups wtih cooking classes of course… could really use a spiffy PPK apron to show off!

  • August 19, 2011 at 9:59 pm: Lynn

    I’ve been making the most slamming gluten-free, vegan meals the past two weeks and I feel so awesome! Last night I made quinoa with local baked beets, collard green and raisins topped with raw almonds, granny smith apples and a orange mint vinaigrette. It was even better this morning for breakfast. :)

  • August 19, 2011 at 10:00 pm: Kayla

    I’ve survived the summer on Oatmeal Rasin Cookies, The Everyday Chickpea and Quinoa Salad in AFR, chili, and oddly enough, oatmeal. I’ve tried at least four of the chili recipes from Vegan on the Cheap and I’ve loved them all.
    But eating copious amounts of cookies has been my favorite part. C:

  • August 19, 2011 at 10:01 pm: Megan

    After having to give up my vegan ways due to a scary hospital visit, this summer I’ve been easing back ino it with my first full month of being vegan again! I also started attending local community yoga classes three time a month instead of two and got a new puppy!

  • August 19, 2011 at 10:05 pm: Pam Berger

    I have enjoyed the summer cooking and baking with my 20-year old daughter, Katie, who’s been home from college. We have made your cheesecake brownies quite a few times because we literally can’t go a night without dessert. So, there has also been matcha cupcakes, Elvis cupcakes, lemon cupcakes, mocha coconut cupcakes, strawberry cupcakes, etc. And then there was pizza – Thai pizza, Indian pizza, All-American pizza, Moroccan pizza, etc. And everything we make is vegan through and through:)

  • August 19, 2011 at 10:07 pm: Becky

    I just tried out the Bok Choy Skillet Supper from Vegetarian Times as well as their Garlicky Mushroooms (which my meat-eating Sweetheart devoured!). This summer, I also tried out Isa’s Tortilla Soup (am in love) and Raised Waffles (I made them GF for my Sweetheart’s mom. She squealed.) Lastly, I grilled pineapple rings in a tequila marinade. Awesome!

  • August 19, 2011 at 10:10 pm: Steph Dedovitch

    My husband and I cook so much from your books and website but we have even branched out and created some of our own recipes this summer, such as Moroccan “chicken” with chickpeas and tomatoes over couscous (with a veganaise cool dip), stuffed cabbages the way my Ukrainian family makes them on Xmas eve (meaning no meat), and loads of fresh, crispy salads to add a raw element to our meals. Oh, and we bought a juicer!

  • August 19, 2011 at 10:34 pm: val

    I have been doing a ton of cooking from AFR and Vegan Diner and it’s been delicious! So many standout recipes to make! AFR specifically has been great for me because it has given me the experience with low oil cooking and I now have the confidence to adapt recipes from my other cookbooks. I’m happy to hear what an amazing summer you’re having!

  • August 19, 2011 at 10:38 pm: robin

    I have cooked a lot from Bryant Terry’s Vegan Soul Kitchen (best grits!) and why just yesterday made a batch of your Mexican Hot Chocolate Snickerdoodles, to rave reviews. ALso done some creative grilling thanks to the article on vegan grilling in Food & Wine earlier this summer, loved the celery & grilled oyster mushrooms & grapes salad…. MMmm! Gimmee that apron to wipe my grubby cooking hands on!

  • August 19, 2011 at 10:43 pm: Frank

    Lots of pancakes and Chickpea Broccoli Casserole.

  • August 19, 2011 at 10:47 pm: Heather Freiberg

    We have been using the bounty of fruits and vegetables from our local farmer’s market to create amazing vegan delights including zuchinni fritters, chick pea and tomato salad, and Plan B Pancakes. We have also been doing vegan outreach cooking demos at the Farmer’s Market and in the community to show people in the South that “Vegan” is not a scary word.

  • August 19, 2011 at 10:48 pm: Robin

    I bake all year. Most recently zucchini bread and next up is blackberry cobbler! Thank goodness we have central air!

    Love the apron!

  • August 19, 2011 at 10:50 pm: S. Laverty

    I made your Nutter Betters Sandwich Cookies this week for my husband’s birthday. Awesome!!! I had only recently tasted nutter butter cookies and love them, but not the partially hydrogenated oil and other junk in the ingredients. Thanks so much for a great recipe! It’s better than the original!

  • August 19, 2011 at 10:52 pm: IsaChandra

    Thank for all of the comments, everyone! It’s been fun to read what everyone’s cooking and we have a random winner! It’s Kristie who said: “Having left Portland for hot ol’ Florida, I decided to make the most of the latin farmer’s stands here and cooked up some tofu with guava sauce, tempeh fajitas, mojo yuca, and fried sweet plantains (with lots of help and inspiration from Viva Vegan)!” Kristie, email to claim your apron!

  • August 19, 2011 at 10:57 pm: Lisa

    I’ve been using seasonal vegetables, mostly tomatoes: bruschetta, salsa, tomato sandwiches. I have had a craving for cupcakes lately, though, so I’ve tried your low-fat vanilla cupcakes with raspberries on top (Vegan Cupcakes. . .) plus the jelly donut cupcakes from Veganomicon–my favorite cookbook. In my estimation, any cookbook that references Evil Dead II seriously rocks.

  • August 19, 2011 at 11:38 pm: Sarah Sage

    My oven was broken over the summer, unfortunately, and it wasn’t in the budget to get it fixed, which is ok by me as it was too hot to do much baking anyway. Instead, I grilled everything–corn, zucchini, asparagus, artichokes, tofu…. Experimented with a lot of kabob configurations. Also got some use out of the ice cream maker–some of the awesome coconut milk recipes from Veganomicon as well as some lemon, raspberry, mint, and basil sorbets. My garden was overflowing with mint and basil this summer, so apart from adding it to my fruit sorbets, I made crazy batches of pesto to freeze, and made my own peppermint extract. Now that the oven is working again I can’t wait to make a few batches of the VCIYCJ icebox mint chocolate chip cookies. :)

  • August 20, 2011 at 12:49 am: jan findlater

    I cooked for 800 band members, their families and friends this past week-end. We made many vegan items including: grilled tempeh wraps with fresh peach salsa and spinach on whole wheat tortillas, fresh raw corn chowder shooters, tofu and greens (chard and beet and basil) tortilla crepes, fresh green salad with local veggies with an agave lime dressing, sunflower seed pesto spread with sliced tomatoes on mini bagels, dark chocolate-dipped papaya.

  • August 20, 2011 at 1:43 am: dana @ my little celebration

    I cooked too many things to count this summer, which is a very good thing in my books. Having recently taken interest in both vegetarian and vegan cooking, I’ve tried a number of new recipes with which I’ve been very pleased. A few things I’ve added to my repertoire include whole wheat scones, stuffed shells, veggie burgers and vegan cupcakes for 2. All of them were fantastic. I’m just glad the summer’s not over yet as I still have much to cook!

  • August 20, 2011 at 4:11 am: Sapna

    Lots of vegan cupcakes and new dishes from your books. I hope to cook everything from Appetite for Reduction this fall!
    Love love love your recipes!!

  • August 20, 2011 at 1:03 pm: Sarah Kate

    A happy summer of discovering the joys of my brand new gas stove and having my boyfriend woo me with a thousand different kinds of awesome marinated tofu. I’ve been baking treats at least once a week ’cause I’m also training for a marathon so need plenty of calories. English flapjacks (comfort food from my childhood) with nutty-choc topping has been one of my favorites, but lemon cupcakes, chocolate glazed cupcakes, rhubarb-strawberry oat-y squares, and PB blondies have all been awesome. All vegan, and all easy to delight friends and co-workers with. The tomatoes are just starting to ripen in the garden and I’m looking forward to getting into some hearty fall soups and stews when the weather cools down. My boy promises chili infused with IPA. Happy days!

  • August 20, 2011 at 4:11 pm: deb

    I have made a bunch of vegan pies. Rhubarb at the beginning of the summer and blueberry more recently. Very fun, summery and delicious.

  • August 20, 2011 at 5:59 pm: Christina

    wholly smokes! Announce a give-away and look at all the posts! Great apron by the way!! I’ve made a really tasty lemon pudding that’s darn easy and relatively quick. Makes me look like I almost know what I’m doing. I’ve also made a great beet and risotto side using beets from my garden – I never thought I’d be eating beets! I’ve made many things this summer but those are the ones that stand out.

  • August 21, 2011 at 6:25 pm: Beth M.

    Over the summer I have been indulging in the overabundant amount of summer veggies and fruit that have been available and that I have been purchasing from the local Farmer’s Market. With the summer veggies I’ve made a mexican spiced zuccchini corn blend for stuffing tacos or making quesadillas; lots of ratatouille with different variations like adding lemon, corn, okra, capers/olives, etc; with the peaches and berries, lots of morning smoothies like peaches and cream, peaches and berries, peach and watermelon (made those into pops!) peaches and greens; summer acai using peaches and acai; with the okra, corn and lima beans I actually made a raw version of okra succotash. I’ve just been having fun with everything the markets have had to offer. And when I finally got my hands on your Vegan Cookies cookbook a couple months ago, I went on a baking spree baking cookies, bars, etc left and right! It’s been a great cooking summer and living here on the east coast, I’m sad to see that it’s slowly going away *sniff*

  • August 21, 2011 at 8:35 pm: Katrina @ Warm Vanilla Sugar

    I live in Switzerland for the summer so when I have weekends off I go hiking or travel around the country!

  • August 22, 2011 at 2:42 pm: KariH

    I cooked the PPK’s Red Lentil Thai Chili and entered it in the MN State Fair’s new food category of vegan main dish!

  • August 29, 2011 at 2:46 pm: Nicole

    Since becoming a vegetarian I have been introduced to many new food that I would not have tried otherwise. I am now venturing into the world of vegan food. I went out an bought your new book “Appetite for Reduction” and those recepies are amazing! Thanks you.