Recipe Round-Up: Quick-Fix Vegan

I do my Recipe Round-Ups in alphabetical order by title, and we are currently in the Robin Robertson section of the alphabet. This time with Quick-Fix Vegan. You can see my previous posts from this book here.

White Bean and Basil Soup: Apparently I was feeling a bit arty with this photo. This soup was OK, but I found it a bit bland. I ended up adding some nooch and ketchup to it (I am classy like that). I made a half batch, and added some cooked brown rice as well.
Rating: :|



Cream of Mushroom Soup: My dad requested this soup, and it is lovely. As advertised, it is both mushroomy and creamy. It uses plain white mushrooms, which makes it very grocery friendly. I blended it up a little more than half of the soup I think, so it was quite smooth, but still had lovely mushroom chunks.
Rating: :)



Barbecue Pinto-Portobello Sandwiches: These were yummy, combining beans and mushrooms in an easy to make BBQ sauce. I did end up simmering it for a bit longer than stated to get the sauce to thicken enough, otherwise it would have been pretty runny on the buns. I got three rolls out of this, rather than four, I guess I like to jam my sandwiches full!
Rating: :)



Avocado, Dulse, Lettuce, and Tomato Sandwiches: This recipe uses dulse seaweed as the bacon, lightly pan-frying it until a bit crispy, and it is fantastic! A very clever twist on the BLT.
Rating: :)



Black Bean and Sweet Potato Salad: I really loved this salad, it was delicious. The recipe calls for yellow capsicum, but I used corn kernels instead. It also had celery and toasted pecans.
Rating: :D



Moroccan-Spiced Couscous Tabbouleh: I must confess I am not the biggest fan of bulgur, so I do enjoy tabbouleh that uses alternative grains. The couscous stands in wonderfully here.
Rating: :)



Rainbow Rotini: This is pretty colourful! As well as well as using tricolour pasta, there is also red, green, orange, red and black in the vegetable list. It kees well for lunches as well.
Rating: :)



Curried Rice and Chickpea Salad: This salad was very refreshing! I served this as a dinner with some baby spinach, baby cucumber and vegan sausage, and then had leftovers for lunch with just the spinach and some cucumber. I used carrots rather than capsicum, and a mix of peanuts and cashews for the nuts (because I didn't have enough peanuts).
Rating: :)



Sicilian-Style Orzo Salad with Walnuts and Raisins: I only got two serves out of this, and they weren't very filling, but then I realised that I forgot to add the chickpeas. Oops! With chickpeas it would have been much more substantial. I changed the dressing a little by decreasing the amount of shallot and also using water with a a little guar gum rather than olive oil. I also am not a huge walnut fan, so you will see here that these are actually almonds.
Rating: :)



Farmer's Market Pasta Salad: Lots of veggies (minus the capsicum) in a light vinegar dressing makes this a fresh salad that is also great for lunches.
Rating: :)



Cute Kitty Photo of the Post



Otis. CUTIE!