Considering that I make an average of 3 new-to-me recipes a week, it’s been WAY too long since I’ve done a recipe round-up.
Here are some of the recipes I’ve made lately that I know we’ll be making over and over (and over) again at my house.
8. Apricot Red Lentil Soup from Color Me Vegan
For the Month of February, the VegCookbookClub’s featured author was Colleen Patrick-Goudreau. I am a huge fan of Colleen’s “Food for Thought” podcast* and was excited to try her recipes for my first time. I borrowed a copy of her book “Color Me Vegan” from the library and everything I tried (from Edamame Salad to Blueberry Cornmeal Porridge) has been very simple and turned out great.
My favorite recipe of Colleen’s so far is her Apricot Red Lentil Soup which was both easy & inexpensive to make. I used to regularly buy tubs of Soluppa’s Vegan Apricot-Lentil Soup from my grocery store, but when I moved I couldn’t find it anymore. Colleen’s version is exactly what I had been missing – savory with a hint of sweetness, and oh so comforting!
And for those of you that don’t have the book – this recipe is included in the book’s amazon.com preview!
(*Side Note: I highly recommend checking out Colleen’s podcast!!! It’s truly thought-provoking – she’s so insightful and gives such helpful, realistic advice for navigating a non-vegan world. Thanks to Jeni for introducing me to her podcast!)
I’ve already made this recipe three times this winter! I follow the Oatmeal Artist’s basic recipe with a few changes: First and foremost, I like to multiply it by 8 to make a HUGE batch for the week. For the “milk of choice” I use half soy-milk (for protein) and half water (to thin it out). From there, I add a can of Lite Coconut Milk, 1/2 – 1/3 cup of chia seeds (which will soak up the extra liquid), and the zest from the (organic) lemons.
The combination of buttery coconut milk, bright lemon, and a pinch of salt in fluffy chia & oats is one of my favorite ways to start my mornings!
I love Socca (Chickpea Flour flat-breads) but I don’t make it often enough since most of the recipes I’ve seen for it are loaded with Oil. Angela came to the rescue with her recipe that has no oil in the batter and just needs a light spritz of oil in the pan (for which I love my Misto Olive Oil sprayer).
I usually struggle when I try to make pancakes, but these actually turned out great for me (though I did cheat by placing a lid on the pan to make sure they cooked through). Angela has some amazing topping ideas, but I topped mine with a simple mixture of green peppers, onions, mushrooms, and zucchini sauteed in broth with a generous amount of black pepper for a delicious, filling lunch that kept well all week long.
For the Month of January, the VegCookbookClub’s featured author was Lindsay Nixon, The Happy Herbivore. Through Instagram, I saw that countless VegCookbookClub members were making & loving the Peanut Soba Noodles from Happy Herbivore Light & Lean so I knew I had to make them!
Her secret to keeping the Peanut Sauce light is the use of non-dairy Yogurt. Since I have an aversion to yogurt of all kinds, I used some silken tofu blended with splashes of lime juice & maple syrup and it came out perfect.
Inspired by the VegCookbookClub, I also finally tried the Chickpea Tacos recipe from Happy Herbivore’s first book. Except I never actually used the chickpeas in a taco. Instead, I ate these Taco-Seasoned Roasted Chickpeas three other ways: 1. Plain off the baking pan (these would be an amazing salty snack!) 2. In a burrito and 3. Perhaps my favorite, in a Taco Salad.
The basic recipe using store-bought taco seasoning can be found here, though her cookbook actually includes instructions for making the Taco Seasoning yourself. Her seasoning blend was delicious, though I’d recommend using only 1/3 of the salt.
It’s made of baked sweet potatoes, dates, cacao powder, non-dairy milk, and a little bit of almond butter. The ingredients are so pure & simple that I decided to make this dessert for breakfast!
For the recipe, click here to see InsaMinsa’s instagram post – her instructions are in the comments. Also, her instructions say to peel the potatoes, but I chose not to and they blended in perfectly in my Food Processor.
Isa Chandra posted these as a mini-pitas for Superbowl appetizers but since I eat Chickpea Salad sandwiches often, I figured her Buffalo version would make a great sandwich!
I lightened up her recipe by using a small amount of Reduced Fat Vegenaise, making the Ranch sauce more concentrated.
The chickpea salad (just chickpeas, mayo, hot sauce, and tahini) is simple enough to make anytime, but the herb-filled, garlicky ranch sauce really made this sandwich special. It was so good, that I even ate this sandwich for breakfast one day since I couldn’t wait to dig into my lunch box!
These aren’t recipes but just a couple other things I wanted to share:
Head Space is a web-site/app with a fantastic (FREE!) “Take 10” program that teaches meditation through 10-minute lessons over 10 days that I learned about from Erica’s blog. Mike and I recently finished their “Take 10” series together and really loved it. We felt so relaxed after each session, and they really do explain how to meditate in a simple & clear way. Best of all, we often let a few days slip between our sessions and I appreciated that the series let us take our time getting through it.
I highly recommend that you give it a try!
During the Fall, I transitioned all of my spices from a cabinet to a drawer. I used to have trouble seeing all the spices in the “back rows” and could never find the seasonings I was looking for. At first, my spice drawer took some getting used to, but now I wish I did this years sooner!
And just for fun… I love this hilarious photo of my cat. She is well worth the price of her kitty kibble for all the smiles, cuddles, and laughs she gives us!
I’d love to hear from you!
How often do you try new recipes?
What’s the best new-to-you recipe you’ve made lately?