I’m back with a whole new round up of food stuffs. I am going to try to make this a bit of a regular thing if I can manage.
Firstly, this magazine. I’ve always loved it and so many of Eating Well’s recipes are in my favorites rotation but could rarely stomach spending over SEVEN DOLLARS on it in Vancouver. (Insert rant about the cost increases on books/magazines in Canada vs. US here. Even E-BOOKS!) The photography is so gorgeous and while it isn’t vegetarian, I still love the inventive recipes and quality food tips. It just so happens that a Groupon came around a month ago, offering a subscription to this magazine for $5.00 and I couldn’t help snatch it up. If you get an opportunity, or desire a regular subscription, I’d highly recommend it. I have yet to crack this cover but it has this weekend written all over it!
I have been doing quite a bit of recipe sharing with some fellow vegetarians and foodies lately and some seriously good food has come out of it! Two meals from this week came from Ashley, who I am very quickly learning to trust when it comes to dinner!
First there was this vegan corn chowder from the ever lovely Isa Chandra, from her Vegan with a Vengeance cookbook. I omitted the red peppers and used fresh poblanos that I found at the farmer’s market. It was delicious with a sweet bite of heat that I loved. I served it with a cabbage and carrot slaw, tossed with this sweet tahini dressing. Probably not a match made in heaven but both the dressing and the chowder were fabulous. (I have yet to make the full rainbow slaw, but I bet it would be amazing! I’ve been obsessed with the dressing as is.)
Then, my favorite of this week (or so) was this Lentil Shepherd’s Pie.
Honestly. It was SO. GOOD. As usual I did make a few tweaks for my own taste buds. Your mileage may vary. Instead of just onions, I sauteed the full holy trinity (diced carrots, celery and onions) and I also added some minced garlic and mushrooms to the pan before tossing in the lentils. I increased the sauce/flavoring ingredients a little to make up for this extra volume. The best part of the whole thing was the sweet potato and white potato mash. It was so delicious and worked perfectly with the savory filling. This will absolutely become a staple here. I’m already thinking that it would make a great Thanksgiving entree. Thanks for the recommendations Ashley!
This Smitten Kitchen recipe for Miso Sweet Potato and Broccoli Bowls was also a smash hit in this apartment. I added some sauteed tempeh to the mix and it was such a perfect bowl. I can’t wait to eat it again. Can you tell I’m loving tahini in everything?
There are a couple things I’m loving lately when meal planning too.
Trader Joe’s Steamed Lentils – As usual, TJs takes the work out of just about anything. These are such a perfectly easy way to throw some protein and fiber into your meal. I’ve added them to quinoa and veg with a bit of dressing for dinner. I’ve tossed them into savory bread pudding for a protein boost. I’ve warmed them in a bit of olive oil, tossed with goat cheese and paired them with some crusty bread.
Forbidden Rice – Oh boy, do I love this. It comes out chewier yet softer than brown rice and not as…woody. We love it and have been using it a lot. It certainly holds up to heavier sauces like miso gravy and tahini dressings and cooks just like regular rice does. It was perfect in the miso bowls.
This post is long, I know but it shows you just how much I think about food! How about a few (okay more than a few) tasty food links that I am itching to try?
Pumpkin & Black Bean Casserole – Fat Free Vegan
Easy Vegetarian CROCKPOT Refried Beans (without lard!) – Kitchen Treaty (I guess I’d better get moving with buying a crockpot!)
Hot Cheesy Roasted Brussels Sprout Dip – Closet Cooking
Homemade Pumpkin Pasta – Minimalist Baker
Salted Caramel Apple Cheesecake Bars – Averie Cooks
Balsamic Onion & Roasted Garlic Jam – Dinner with Julie
30 Super Fast Vegetarian Dinner Recipes in 20 Minutes or Less! – Kitchen Treaty
Lastly – a little food for thought from my favorite food writer, Mark Bittman. How to Feed the World.
What are YOU itching to cook or eat? Are there any old standby recipes you’re bringing out or maybe some new ones you’re looking to try? Please! Share!