Citrus Collards with Raisins Redux from VSK paired with Cumin-Lime Tofu from the VegNews Recipe Club (cumin swapped out with chipotle chili powder). The collards were divine and I will use this method for cooking collards all the time. The tofu was zesty and delicious and since it was baked in the oven it was really easy. I used chipotle because I'm not a big cumin fan.
BBQ Tempeh with Straightforward Coleslaw. I would recommend using only 1/4 cup tamari and 1/2 cup water vs the 3/4 cup tamari as written as the tempeh was salty for me. I suspected it might be and only used 1/2 cup tamari but after tasting it I would dilute further. Other than that the sauce reduced in the pan while baking and gave the tempeh great BBQ flavour. This is a super recipe for introducing someone to tempeh. I boiled the tempeh cake before covering with the sauce and baking. I made a mistake with the coleslaw - I should have used the food processor for shredding the cabbage instead of a knife. Other than that, the dressing was mild yet tasty. It was a perfect compliment to the spicy BBQ sauce.
I really like how Bryant Terry makes his sauces and dressings in the blender. It makes for short work and quick cleanup.
Butternut Squash-Bartlett Pear Soup with Chilled Citrus Broccoli Salad. The squash soup was so smooth with the addition of coconut milk and a touch of sweetness from the pears. It was a perfect fall soup. The dressing was tangy on the broccoli which led to a large portion on my plate, good for getting my calcium and iron.
After making Alfredo Stroganoff earlier in the week (which was delicious), I used the leftover alfredo sauce with a dollop of tomato paste and made Pasta with Rose Sauce, something that I haven't had since going vegan. This sauce is simply the best vegan white sauce ever and I'm happy to have an old favourite back in my easy meal repertoire.
I'm so excited about the soon-to-be-released-in-Canada Vegan Cookies Invade Your Cookie Jar. In fact, my wonderful sister and family gifted me a copy for my birthday! I made the Mexican Hot Chocolate Snickerdoodles from the teaser recipe on the PPK website. I've had WAY too many today, they are that good.
I'm going to have to amp up my running mileage so I can test out the rest of the cookies when the book comes.
