Recipe Round-Up: Color Me Vegan

I really, really, really want to write this title as Colour Me Vegan (aka, correct spelling for me), but if you are looking to buy it, Color Me Vegan has the American spelling. It is by vegan powerhouse Colleen Patrick-Goudreau, and is a fun and colourful journey through food. Chapters are divided into colours, with a rainbow chapter at the end. You can see other recipes I have made from this book here.

Six-Shade-of-Red Soup (Red): The photo of this soup in the book is a glorious, rich scarlet colour. As you can see, mine turned out orange with bits of red beets in it. Such is life, it still tasted good! I made a half batch of this soup that had red lentils, red potatoes, red beets, red onion, red miso and red vegetable juice as the six shades. It also has carrots and dill.
Rating: :)



Purple Cauliflower Soup (Purple): Finding fun colour variations of vegetables can be difficult here. I hardly ever see red or rainbow chard, yellow beets, and so on. So when I saw some gorgeous purple cauliflower (at a supermarket, of all places) I had to jump on it! This lovely, smooth soup just delighted me with the beautiful purple colour. The recipe calls for either truffle or chile oil, I went completely off recipe and used a smidge of sesame oil instead. I got two main servings out of this, with some yummy crusty bread.
Rating: :)



Purple Kale and White Bean Soup (Purple): By some fluke of life, I did come across some purple kale! Unfortunately, once I cooked it in this soup all the purple colour was lost. Oh well, it still tasted good. This soup has kale and white beans, as well as veggies and rosemary.
Rating: :)



Lemony Pan-Fried Chickpeas with Chard (White/Tan): This is such a quick dinner to make, but is very delicious! It says it makes four servings, but I got two serves with brown rice. There is no magical white or tan chard, the white/tan comes from the chickpeas and this is a dish of contrasting colours. Especially good with nooch!
Rating: :D



Peanut Butter Pancakes (Brown/Black): These make a thick batter, and some very satisfying pancakes. They seemed to burn a bit easier than regular pancakes, so keep a close eye on them. The peanut butter is mixed in until smooth, but you can also swirl some extra peanut butter through the batter. I served this with tempeh bacon, maple syrup and fruit.
Rating: :)



Almond Butter and Strawberry Sandwich (Brown/Black): This is a quick and simple breakfast or snack, with almond butte, banana, strawberries and strawberry jam spread on bread. I served mine on toasted fruit bread, which was particularly nice.
Rating: :)



Couscous and Vegetable Medley (Rainbow): I made this for lunches, as the recipe calls for it to be chilled and then brought to room temperature. It is very transportable. I did find that my couscous got a bit gluggy and clumpy. It is mixed up with spices, carrots, apples, chickpeas and currants.
Rating: :)



Cute Kitty Photo of the Post



Last week should have been Sahara's 16th birthday. I miss my little bear so much.