It’s Wednesday, which means it’s time to show off what I’ve been eating again! I had a huge pile of vegan cookbooks that needed to be reviewed, and I’ve spent the last few weeks cooking from them. (I was finally caught up and then I received a few requests to review more books, and of course I said yes. The should be a 12 step program for cookbook addicts.) Here are some of the dishes I’ve been cooking up…
This was supposed to be Seitan Fajitas with Poblano Peppers from Hot Vegan but Robin Robertson, but my tortillas were too stiff and wouldn’t fold. (I used sprouted grain tortillas.) They ended up as sort of large tacos, but the tortillas fell apart while I was eating them, so I pretty much just ate the tasty filling. I added portobello mushrooms because I love mushrooms and seitan together.
From Superfoods for Life: Cacao by Matt Ruscigno with Joshua Ploeg I made Super-Tasty Blueberry-Cacao Smoothies. They were indeed super-tasty!
I made tofu Bibimbap from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg. This was my first time trying bibimbap and I really liked it, so it most definitely won’t be my last. The dish was supposed to be topped with mung bean sprouts, and I did buy them, but I think they went bad the second I got them out of the store. I ended up using scallions instead.
The recipe for Baked Penne with Pumpkin Cream Sauce from Vegan Casseroles by Julie Hasson is so good that I made it twice – once for a Halloween potluck and once just for us. It’s perfect for this time of year!
I’ve made quite a few dishes from Vegan Casseroles, but most haven’t been photo worthy. (Why don’t casseroles photograph well?) The recipes for Bean and Rice Casserole and Hearty Fiesta Rice Casserole were similar, so I combined the two into one delicious dish!
One of my favorite cookbooks of the year is Vegan Tacos by Jason Wyrick. One night I was in need of a quick dinner, so I whipped up Hot Dog Tacos (which are made with vegan sausages). They’re extremely tasty and only take a few minutes to prepare.
From Vegan Without Borders by Robin Robertson, I cooked Roasted Ratatouille and Farinata with Sun-Dried Tomatoes and Olives. Both were really easy to make and they went together really well.
That’s what I’ve been cooking lately. Have you been cooking from any new cookbooks? Which ones are your favorites?