May 2020 Eat Your Books Cookbook Club Summary

We have a helpful community here at Eat Your Books that has flowed into our Eat Your Books Cookbook Club where we share our successes and fails in cooking and baking from specific cookbook titles.

This month we’ve been cooking from the following titles:

For past EYB Cookbook Club summaries, #EYBCookbookClub will pull up an archive of our club’s activities. Please note our announcement document shared in the club shares all our options (including those in the past). You will find the options for June and July at the bottom of this post, as well.

May was a good month of cooking and baking. In addition to the photos below and those in the club: From Cool Beans: Jane made the Roasted tomato and pepper soup with lady cream peas, Kathleen made the Crunch spiced roasted chickpeas, Julie made the Black chickpea hummus, Jessica made the Perfectly simple and light hummus, Suzanne S made the Farmer’s pie, Kimberly K made the Homesteader’s New England baked beans, and I made the Southern baked beans but my photo was atrocious due to dark skies and rain all day. From I Can Cook Vegan: Suzanne S made the Broccoli mac and cheese and Lisa G made the Roasted red pepper mac and cheese. Please see the group for more tasty bites!

Flour, Water, Salt, Yeast’s 75% Whole wheat bread submitted by member Lisa K

Peanut butter chocolate pillows from Isa’s Vegan submitted by member Kimberly K
Southern baked beans from Cool Beans submitted by member Champagne S
Black chickpea hummus with black garlic and preserved lemon from Cool Beans submitted by our Darcie who also made the White Bean Tabbouleh.
Shrimp and green leaf salad with Green curry goddess and crispy lentils – inspired by Red Gem Salad in Cool Beans submitted by member Gary G who also made the Crunchy spiced roasted chickpeas and Red beans and cauliflower rice.
Red beans and rice from Cool Beans submitted by member Nicole K who also made the Cuban orange-scented black beans.

June 2020

July 2020

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