What I Ate This Week | Vegetable Lo Mein, Crispy Cauliflower Cakes & Other Things That Make Me Happy

I don’t want to jinx myself, but I’m going to risk it: in 5 more weeks, I’ll be done with recipe development for my book! You can’t see it right now, but I’m doing a happy dance at my desk. (It’s probably best that you don’t see it. It involves a lot of erratic arm movements and jazz hands.) Coming up with 150 recipes while maintaining my posting schedule for the blog has been a challenge and while there will still be a lot of recipe tweaking and book writing to be done, knowing that the hardest part is almost over is a pretty amazing feeling. Hence the jazz hands.

Here’s what I ate this week:

Vegetable Lo Mein Vegetable Lo Mein from The Garden Grazer // I know everyone is looking for easy dinner recipes right now, so go pin this recipe! It’s simple and delicious. We used half the noodles (because that’s all we had!) but kept the amount of veggies the same, which worked out perfectly.

Crispy Cauliflower Cakes Crispy Cauliflower Cakes from MomDot // Cauliflower also makes me happy. I just love it. Especially when it’s roasted. Especially especially when it’s roasted, formed into tasty little patties, and coated in panko. I skipped the sauce with this recipe and served it with jarred marinara because I had it on hand. These were so good!

Stuffed Poblano Chiles Stuffed Poblano Chiles with Sausage and Corn from Better Homes & Gardens // I’m doing a guest post for BH&G next week and was given instructions to tweak one of their recipes. I decided to do two and go with whatever photographed better because I’m shallow like that. I used Field Roast in these stuffed poblanos, making them completely vegan. They lost in the photography department, but they were still tasty.

Crunchy Asian Chopped Salad with Peanut Dressing Crunchy Asian Chopped Salad with Peanut Dressing from The Spicy RD // I love Asian salads, especially when they’re topped with peanut sauce. The summer of salads continues!

Raw Chocolate Coconut Truffles Raw Chocolate Coconut Truffles from Epicurious // I received some product samples from Dastony (and you can win some on the Marketplace this month too!) and I knew I wanted to make raw truffles with the Coconut Butter. These were incredible–so rich and decadent, you would never ever guess that they’re raw. And made without sugar. I have a stash in the freezer now and I’ve been eating them for dessert every night.

Roasted Tomato Spaghetti with Crispy Chickpeas and Dill Roasted Tomato Spaghetti with Crispy Chickpeas and Dill from Bird & Cleaver // Adding crispy chickpeas to pasta is such a brilliant idea; adding slow-roasted tomatoes and dill makes it even better.

Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

  1. says

    I am THRILLED that you’re so close to a wrap on the book and I’m pretty dang blown away by how you manage your time so efficiently that you could be nearing the end. You are one impressive little lady, gotta say.

    Jazz hands all around!

    • Kiersten Frase says

      Thank you! I still have a lot of work to do once the recipes are done, but the recipes are definitely the hardest part because they disrupt my schedule the most. I’ll be glad when I can go to the grocery store and not have it take 2 hours to get everything I need! :)

  2. says

    hooray for almost being done with recipe development! everything looks great- especially the poblano peppers and cauliflower bites. if i believed in heaven, i’m pretty sure it would be filled with buffets of roasted cauliflower with various recipe adaptations and dipping sauces :P

  3. says

    You are doing awesome Kiersten, with the book coming out and blog, you go girl. What a fantastic spread, I can’t choose what’s my favorite, but have to say the pablono and pasta looks so awesome. Congratulations again.

  4. says

    Eeeee!!!! I’m so happy you tried the lo mein! Thanks so much for sharing :) And holy cats you’re incredible. Being able to develop that many recipes while still keeping up with the blog? I can’t even imagine. You must have invented the technology to clone yourself and have at least 3 other Kiersten sous chefs running around the kitchen, yes? ;)

    • Kiersten Frase says

      It was so good! I am totally make it again. :) And yeah, if only I had a clone–things would be so much easier. Nope, just working 14 hours a day since April, ha! And that is why I am counting down the days until I finish all these recipes. ;)

    • Kiersten Frase says

      Well, luckily the book is for a very specific type of cooking, one that I don’t do much of on my blog (ooh, mysterious, I know!), so that kind of helps–the ideas for the book are really different than the ones for my blog! But it’s still really hard to come up with so many of them.

  5. says

    Chickpeas and pasta I’ve done, but adding dill would be something totally new! Normally I’ll sprinkle dill in soup or on top of a salad, but I love the pasta idea! I also love crispy roasted cauliflower. Yum!
    Congratulations on nearing the end of recipe development! I’m in such awe of how much you’ve got on your plate (hee hee) right now :)

    • Kiersten Frase says

      I really don’t use dill nearly enough, so I was pretty excited about that recipe. (Of course it doesn’t help that whenever I try to grow dill, it dies.) And yes, my plate is LITERALLY full too–you should see how much food we have in the fridge and freezer from this book, it’s completely obscene.

  6. says

    I’m doing a happy dance with you too!! I can’t imagine how you’ve been doing it all — maintaining blog posts, recipe developments, writing, eating so well, spending time on social media. Yikes! 24 hours is never enough for me with all the little things I do in comparison!

    I admire your hardworking and positive attitude. Congrats on the success my friend :)

    • Kiersten Frase says

      I have been working way too many hours. :) So I’ll be really happy to get back to a 9-5(ish) schedule in a few weeks. We’re planning a big vacation too after I turn in the manuscript!

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