I have pages and pages of recipe print outs, but am terribly disorganized. They are all sort of shoved into the cabinet, sandwiched between random cookbooks.
See? I need a binder to completely dedicate to our plant-based recipes, and I need one quick.
In case I lose my printouts (with my precious notes), here are some of my favorite recipes we have tried lately with my notes about them:
Chocolate Peanut Butter Pillows (cookies)
We had these at Sunday dinner at my parent’s house. I think my brother-in-law Brian made them. They were tasty, but had a slightly peculiar flavor. I think it was the pure maple syrup – if you’re not used to it, it’s a little strong. :) I made them on Tuesday for Tyler with these modifications, and they turned out perfect. REALLY yummy! You could serve these at a party and no one would think twice about it. Modifications: replace 1/4 c. maple syrup with 1/4 c. honey, and use 1/2 c. brown sugar and 1/2 c. white sugar instead of 1. white sugar. They also last several days (3+ at least) in a bag on the counter, and still taste fresh.
I made this for dinner tonight. Tyler gobbled it up! It doesn’t taste like an alfredo sauce, but had a nice, creamy flavor. A crusty french bread or garlic bread would be great with this meal, with a side of steamed broccoli. However, the pasta itself was way too thick. Modifications: Use half as many potato flakes (so 1/4 c. to 1.3 c. instead of 2/3 c.), and thin out with soy milk as needed. And if you’re planning on serving this to a baby, omit (or drastically cut down) that cayenne pepper!
LOVED THIS!! While Tyler gobbled up his alfredo pasta, I gobbled up this warm potato salad. I can’t wait to eat it tomorrow for lunch. It was seriously the best potato salad I’ve had in a long, long time and it barely has any fat in it! The flavor was strong and vibrant. My one modification: I must have had a juicy lemon because it was quite lemony. Add the lemon, but only enough to barely taste it.
I’ve posted the link to this recipe before, but I thought I’d share it again because it’s a favorite around here. I’ve recently made modifications to make it more tortilla soup-like, and less chili-like. First off, you should always have fresh avocado when you eat this. It just sends it over the top for me. I added a lot more broth (it calls for 3 cups but I like my soup thin and brothy so I added 4-6 cups) and less tomatoes (maybe a 15-oz can or a few freshly chopped tomatoes instead of a huge 28-oz can, which made it too tomato-ey). I also chopped up several fresh tortillas into thin strips and threw them in the soup instead of serving them on top.
Mmmmm these were soo fantastic. (All leftovers were gone by lunch the next day kind of fantastic!) This would be a great way to use leftover rice. I think the only thing we did was omit the Daiya cheese. It’s disgusting and I’d rather have a tiny sprinkling of (dare I say it?) real cheese rather than that Daiya crap. So we sprinkled a few tablespoons of real cheese onto a tortilla and melted it in the microwave before wrapping up our burritos. DELISH.
Five-Minute Five-Ingredient Stir Fry
Probably more like ten minutes, but it still is a quick, easy meal that really delivers with big flavor. It’s a recipe I made up, with only five ingredients: leftover cooked brown rice + frozen stir fry veggies + heaping spoonful of plum sauce + honey + soy sauce. That’s it! Throw everything into a large wok and fry up (with a little oil, your choice) until everything is warmed through. Done!