This book is my Everest, though lately there have been so many other new cookbooks crowding my shelves that I have fallen behind in trying to cook everything from it. But I have a lot of photos saved up to share!
Roasted Red Pepper Hummus... I know what you are thinking... capsicum? One of the only ways I ever eat capsicum is roasted, skinned and whizzed into something. I made this for a christmas party, so it wasn't strictly for me to eat. But I was surprised that it was actually rather lovely, especially with some refreshing cucumber slices.
White Bean and Dill Hummus is much more my usual style, I can't get enough of dill. This recipe called for 1/4 cup fresh dill, but when it comes to dill I think the more the merrier!
Three Bean Dip is made up of white beans, chickpeas and edamame, so has a lovely pale green colour. I found it was a bit too dry and gluggy, so I added in about 1/3 of a cup of water while I was processing and then it turnedout great.
Black bean and Sun-Dried Tomato Dip has a lot of flavour, including beans, tomatoes, balsamic vinegar and herbs. The recipe called for the oil-packed kind of sun-dried tomato, but I really don't like how oily they are, so I used the other kind that I soaked in some hot water to get soft.
Creamy Spinach-Tahini Dip is definitely a crowd pleaser. It uses fresh spinach that is lightly steamed until wilted, so it is a bit more effort than the usual 'throw everything in and blend' recipes, but really not much. Great on crackers with tomato!
White Bean and Artichoke Spread comes together very quickly, and is a great addition for sandwiches. The recipe says to sprinkle to olives on top, but if you are keeping some as a spread just mix them through. It won't look quite as pretty, but then you will get olives in every bite.
Brown Rice and Lentil Pilaf and asparagus dressed in Citrus Vinaigrette makes a lovely, light dinner. The vinaigrette combines lemon, orange and lime juices. I find olive oil can taste quite strong in dressings, so I used a bit more citrus juice and a bit less oil. I only got 1/3 cup out of this recipe, rather than 1/2 cup. The pilaf came together quickly, and bonus points for the rice cooking in the time the recipe said, yay.
Rating: Pilaf :) , Vinaigrette :)
Quinoa and Chickpea Pilaf with Orange and Pistachios, Zucchini Walnut Fritters and Vegan White Sauce made for a fun dinner, fritters are always fun! For the pilaf I only used one tin of chickpeas, rather than two, because I knew I was serving it with other things. The orange and pistachio give the pilaf a really nice flavour and texture. The fritters were a little smooshy, I think maybe I should have tried pressing more moisture out of my zucchini, but they went great with yummy sauce.
Rating: Pilaf :), Fritters :), Sauce :)
Golden Couscous Salad and Orange Dressed Asparagus made a lovely summer dinner. The salad made a large amount, so I had lots left for lunches. In the salad I used corn rather than capsicum, and I also used parsley as I had no coriander. I made a slight adjustment to the asparagus recipe - I roasted, rather than steamed, the asparagus. I can't get enough of roasted asparagus. The dressing for the asparagus made plenty, so it was nice to have some salad to spoon it onto as well!
Rating: Salad :), Asparagus :)
Johnnycakes, Tempeh Bacon and rockmelon made a great birthday breakfast for myself one year. I found the Jonnycake batter a bit temperamental, if the pan was too hot it splatters and went so thin it almost seemed to scramble, so I found starting on a low heat and then increasing the heat to cook through helped a lot. Johnnycakes are cornmeal pancakes. I've blogged the tempeh bacon before, it is my favourite tempeh bacon recipe.
Rating: Johnnycakes :), Bacon :D
(% 1000 Vegan Recipes blogged: 20.3%)(I keep a running tally of the number of recipes I have blogged from this book)
Cute Kitty Photo of the Post
Byron is another one of our adoption cats, he is a year and a half and is a magnificent, fluffy person. He has a very special friend, who I will introduce you to in the next post!