Vegan Recipes: What’s In Your Cookbook?

Vegan recipes are growing on the web and social media. I spend hours saving vegan recipes on Instagram and copying them on index cards to try out later. Those social media spots are nice but what about the cook books I already own? How long has it been since I have gone through them and discovered new recipes that could become my new favorite things to cook?

Know Thy Cook Book: Challenge Accepted!

“Know thy cook book” is my new kitchen motto!
I chose to begin with Vegan Beans from Around the World by Kelsey Kinser. I remember the salads and black bean brownies that use to wow me but what other jewels does this book hold? Spending the time in the kitchen instead of viewing Instagram is my new goal and my husband and I are enjoying what we are discovering. My husband chooses to be the taste tester as I accept the role of head cook and dishwasher. He is also my cheerleader and does help with dishes when I have a busy schedule so I have no complaints.

Six Vegan Recipes in Five Days
Day One

The winter weather is chilly and a wonderful reason to cook soups. This book has great soups! I have two favorite soups in this book. “African Curried Black-Eyed Pea and Coconut Soup” &” African Peanut Soup”. These are soups you dream about and are tempted to eat them for breakfast (and confess that I have). They are soooo good! They pair wonderfully with cornbread which is something I always find an excuse to bake.
You can try the “African Curried Black Eyed Pea and Coconut Soup” yourself.
CREDIT: Excerpted from Vegan Beans From Around the World by Kelsey Kinser. Copyright © 2014 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.

African Curried Black-Eyed Pea and Coconut Soup

African Curried Black-Eyed Peas and Coconut Soup

5 from 2 votes

African Curried Black-Eyed Pea and Coconut Soup

Curries are popular throughout the tropics and the combination of slightly sweet,toasty, and creamy coconut mixed with the spice of the hot pepperand curry is enough to make you feel like the Caribbean sun is shiningoutside even in the dead of winter.

Servings 4
Author Kelsey Kinser


  • 1 1/2 cups dried black-eyed peas soaked overnight
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 yellow bell pepper chopped
  • 1 scotch bonnet pepper
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 1 cup chopped canned tomatoes
  • 1 teaspoon mild curry powder
  • 1 sprig thyme
  • 1 14-ounce can light coconut milk
  • salt and freshly ground black pepper


  1. Rinse and drain the black-eyed peas. Put the peas in a medium-sized stock pot, bring to a boil, cover, and lower to a simmer on medium-low heat. Simmer for 1 hour or until the peas are soft. Drain the black-eyed peas and set aside.
  2. Return the pot to medium-high heat and heat up the olive oil. Sauté the onion, bell pepper, scotch bonnet pepper, and garlic, stirring occasionally until the onion and peppers are softened, about 7 minutes.
  3. Add the broth, the black-eyed peas, tomatoes, curry powder, thyme, and salt and pepper to taste. Bring to a boil over high heat. Reduce the heat to low and simmer the stew covered for 20 minutes. Uncover, remove the scotch bonnet pepper and sprig of thyme, and add the coconut milk. Bring up to a final boil, stir to combine, and serve.

Day 2
Three-Bean Salad

vegan recipe
This salad is great alone or to use as a side. With the cold weather subsiding and warm days returning, it is good to have a cold dish to enjoy in the evening. I like having some in the fridge to eat when I do not want to fix a meal but just grab something to curb my hunger. The recipe is quick to fix which is nice on busy days.
Three-Bean Salad is a nice addition to my wasabi cold potato salad with avocados and nice ripe tomatoes. The blends of sour yet sweet was a fun adventure for our taste buds. My husband said, “This is good” several times as he ate it during the meal. So that is my clue that he wants me to fix again.
vegan recipes as a side

Day 3
Vegan Sour Cream

vegan recipes for sour cream
On day 3 of exploring my cook book I made the Cashew version of the sour cream. It is an ingredient for the green bean casserole I was making for the next day.
Although it is has a nice over all taste, it does not taste like the sour cream I associate to the dairy sour cream. I will just refer to it as a cashew cream in the future rather than labeling it as sour cream. But then I do have an aversion to labeling vegan things with the dairy & meat food titles that we knew from our carnivore life style. This has vinegar and lemon in it so it is by no means sweet but I do think I will use it on top of bagels and I did icing some cup cakes with it and loved the blend of flavors.

Vegan Recipes:Day 4
Lentil Loaf and Green Bean Casserole

Vegan recipes for home cooking
These two recipes are bookmarked for future meals. It is safe to say that the green bean casserole is my husband’s new favorite food. It is a blend of great flavors and my husband asked if there was bacon in it? No bacon, just a combination of lovely vegetables, mushrooms. shallots, onions wrapped together with the vegan ‘sour cashew cream’ from above. I used the cashew sour cream in the book but there is also a recipe one can make named ‘tofu sour cream’.

Day 5
Chick pea Cup Cakes

chickpea chocolate cup cakes
We all need the sweet things in life and this cook book delivers. My husband is a chocolate lover so what better desert to serve than chocolate chickpea cupcakes? They were easy to make and delicious to eat. Chickpea flour, flex seed, along with other ingredients make this wonderful treat.

Final Thoughts

This is a good recipe book to have in your collection. If you are an old hand at being vegan or just getting started then include this book for future recipes.
Am I finished with this book and it is going back on my shelf? NOPE! I am making Sweet Red Bean Paste this week end from adzuki beans. These sweet beans are included in lots of pastries from Asian countries like Japan and Korea. I may never visit either of those countries but that does not mean I can not experience the flavors of other worlds. This book delivers on what it promises. It introduces great recipes from all around the world that I may never get to taste abroad but I sure can enjoy them in my own home while sharing the adventure with my husband. If you would like to experience the flavors from around the world in your own home then follow this ‘non affiliate link’ to buy your copy.
*I received this book in 2012 in exchange for my review and knew it was a great book then. You can read my thoughts here.

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5 thoughts on “Vegan Recipes: What’s In Your Cookbook?

  1. 5 stars
    I love your vegan tips! I can’t wait to try the African Curried Black-Eyed Pea and Coconut Soup! I bought a case of Coconut Milk at Costco a while back on a whim and needed to find some good recipes to use it.

  2. I think this is so creative. I am always looking for new recipes and I will definitely be checking in with this blog on the regular.

  3. I am new at Vegan eating. These recipes look delicious I can’t wait to try them.

  4. 5 stars
    That vegan sour cream looks like a great alternative! I’d love to give that a try!

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