Lately I have been trying a lot of new recipes as I embrace cooking vegan-style. Some of turned out very good and a couple were just so-so.
Here are two of the keepers:
- Sweet Potato, Peanut, and Chipotle Soup from the Tasty Easy Healthy Green website.
I really liked this soup. Pureeing the can of chipotle chiles was a pain, as was cleaning the blender afterwards so that I didn’t end up with chipotle flavored fruit smoothies! But once that was done, the rest of the recipe was pretty easy and well worth the effort. I ended up with quite a bit of the pureed chipotle mixture leftover to put in the freezer, but it will come in handy in many other recipes that might need just a little spice kick.
I made a couple of small changes to the recipe. I didn’t use oil to do the sautéing, but just a small amount of water. I also did not use the yogurt, but I did put a dollop of sour cream on Bill’s serving. I almost added some corn, but instead I added a large handful of fresh chopped spinach into the mix about five minutes before serving. The color contrast between the orange of the soup and the dark green of the spinach was wonderful! A change I will make next time is to cook up one more sweet potato than the recipe called for.
I liked the soup a great deal, but Bill had only a small serving to taste and then did not want more, so I guess it was not a hit with him. This will be one of those recipes that I make for my lunches – a pan of soup on Monday ought to last through five lunches!
- Sweet Potato Burritos from Penzeys Spices website.
My friend Carol from Life with Nin sent me this recipe and I love it! It is very easy to make, although it is a bit messy to eat.
The only changes I made is that I left out the cilantro (I’m not a big fan of cilantro) and I tried using some non-dairy cheese, which I wasn’t happy with. It didn’t detract, but it didn’t add to the dish either. Later today,, when I make this recipe again, I will just leave the cheese / substitute cheese out. Yes, this is going to be my lunch today. I cooked up the black beans yesterday and will cook the sweet potato later this morning and lunch will be yummy! The reason I am making it for lunch is that, once again, Bill didn’t really care for this recipe. He has a real problem with a many flavors and ingredients mixed together, always has. He eats one thing on his plate until it is gone and then starts on the next item. It is so sad.
Here are 3 dishes that I am going to try soon, very soon:
- Eat the Rainbow Black Bean Soup from FatFree Vegan Kitchen.
I have everything on hand for this recipe, so it may be that I start it later today or at the very latest, tomorrow!
- Carrot-Cashew Salad from the same FatFree Vegan Kitchen website.
I soaked the raisins overnight in the refrigerator and this will be on menu for supper tonight!
- Indian-Style Red Lentils with Ginger (Red Lentil Dal) from Kalyn’s Kitchen.
I have been following Kalyn’s Kitchn for several years. Her specialty is South Beach Diet recipes, which Bill has followed off and on for several years now. Just recently she began featuring Meatless Monday dishes and this Red Lentil Dal is one of those. I have to acquire a couple of spices, but I will be making this recipe very soon!