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