Some recent recipes I've enjoyed:
Lunch: Mediterranean eggplant and barley salad from Smitten Kitchen. Ingredient substitutions are easy in this salad, but the eggplant was the best part!
Appetizers: Flatbreads with goat cheese and caramelized onions
Dinner: Black bean and sweet potato quesadillas (my recipe, from a cookbook, was similar to this only it didn't use any onions)
Snack: Baked tofu (marinated in balsamic and soy sauce) with roasted sweet potatoes and topped with halved cherry tomatoes and green onions
And finally, I retried this enchilada recipe veganized. Instead of cheese I used a block of tofu, drained, crumbled, and lightly browned with some cumin and red pepper. It ended up making too much of the filling, so next time I would cut down the corn a bit.
Lunch: Mediterranean eggplant and barley salad from Smitten Kitchen. Ingredient substitutions are easy in this salad, but the eggplant was the best part!
Appetizers: Flatbreads with goat cheese and caramelized onions
Dinner: Black bean and sweet potato quesadillas (my recipe, from a cookbook, was similar to this only it didn't use any onions)
Snack: Baked tofu (marinated in balsamic and soy sauce) with roasted sweet potatoes and topped with halved cherry tomatoes and green onions
And finally, I retried this enchilada recipe veganized. Instead of cheese I used a block of tofu, drained, crumbled, and lightly browned with some cumin and red pepper. It ended up making too much of the filling, so next time I would cut down the corn a bit.
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