Last week I rounded up my favorite recipes of the year from other blogs and websites and today I’m rounding up the best of 2013 from my blog—5 of my most popular recipes, determined by pageviews, and 5 of my personal favorites.
Mexican Chocolate Chia Seed Pudding // Chia seed pudding is healthy and delicious, but the texture is a deal-breaker for a lot of people. However! With a high-powered blender, you can puree it until it’s completely smooth. (Please don’t try making this without a high-powered blender though!)
Creamy Wild Mushroom Soup // Some of my most popular recipes are complete surprises to me and this was one of them. I guess people like creamy soups! Using sour cream cuts down a little on the calories while still giving the soup a smooth, creamy texture.
Broccoli Parmesan Meatballs // I love these meatballs and I kind of did a happy dance when I developed this recipe because I knew it was going to be a winner with you guys too. And it was! A lot of meatless meatballs try to mock the taste and texture of meat and I like that these don’t do that.
Roasted Cauliflower Hummus // Hummus without beans! I love traditional hummus too, but making it with cauliflower instead of chickpeas means you can eat a whole lot more. Because let’s be real, a serving of hummus is not two tablespoons.
Baked Polenta Fries // These couldn’t be easier—take a tube of polenta, cut it into fries, and bake them. They make a crispy, delicious side dish!
Freekeh Bean Burgers with Harissa Onions // After 2 years of avoiding posting a veggie burger recipe, this year I finally tackled my fear and posted a bunch of them. And this one is my favorite!
Crispy Cauliflower-Carrot Fritters with Smoky Garlic Aioli // Can you go wrong with fritters? No, you cannot.
Roasted Sweet Potato Black Bean Tacos // These tacos are easy, filling, and super tasty. Everyone loves tacos!
Grilled Veggie Banh Mi Sandwiches // I loved the heck out of this recipe and it makes me desperately miss summer veggies.
Taco-Stuffed Zucchini // Tempeh makes a great ground beef sub in taco filling and to mix things up a bit, I stuffed it into zucchini boats instead of taco shells.
January 1st marks my third year of blogging. Three years! Somehow it seems like it’s been a lot longer than that. So hey, thanks for reading! I have a lot of new features planned for the coming year and I can’t wait to share them with you. Happy New Year!
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