For Christmas, my friend Vanessa bought me Vegan Celebrations
by Alicia C Simpson. The book is has sections with different occasions and menus for each. Some are appetizers, some are desserts, some are full meals. The recipes looked so good that I didn’t want to wait for a special occasion to start making them. I went through and marked off the dishes that appealed to me the most, went shopping for ingredients and started cooking!
by Alicia C Simpson. The book is has sections with different occasions and menus for each. Some are appetizers, some are desserts, some are full meals. The recipes looked so good that I didn’t want to wait for a special occasion to start making them. I went through and marked off the dishes that appealed to me the most, went shopping for ingredients and started cooking!
Tempeh Cakes with Spicy Remoulade. I think this is technically an appetizer, but I made it as a dinner dish with quinoa and kale. These were soooo good!
Huevos Rancheros. Every once in a while Dennis tells me how good the huevos rancheros he had at the now defunct VegCity Diner in NYC years ago were, so when I saw this recipe in the book, I knew I had to make it for him. He loved it!
Rosemary Chive Biscuits. I used spelt flour instead of of wheat and, and I also made drop biscuits instead of rolling them out, which the recipe suggests. They were delicious.
Broccoli Frittata. The frittatas I’ve made in the past use firm tofu, but this one uses silken, which gives it a more delicate texture.
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book, which has nothing to do with food, but it’s something I really wanted!
! I’ve wanted one of these for a while. I can see why so many people love them! It presses the water out of tofu in record time. I’ve used it for tofu several times already, and I’ve also used it to squeeze water out of thawed frozen spinach.
!! This will see lots of use in the very near future! Our previous food processor was very, very old and leaked when the contents where really wet. 
and 
, both by Robin Robertson. As you can see, I immediately started marking the pages of things I want to make.
by Terry Walters. I’m excited about cooking from this because I loved her first book 
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