On Sunday, I made Red Beans with Thick Gravy and Roasted Garlic (p. 181), and Coconut Quinoa (p. 119) from our March Vegcookbook, The Inspired Vegan. I served them with Simple Garlicky Greens from Vegan Holiday Kitchen by Nava Atlas.
The red bean recipe is definitely a Sunday afternoon cooking experience (you soak the beans overnight and cook them for 2-2.5 hours), but it was worth the time it took.
Who would think to put thyme and a whole bulb of roasted garlic into beans? The quinoa was yummy too, and easy to make.
Other Inspired Vegan recipes I want to try this month are:
- Marinated Beets (p. 29)
- Garlic-Ginger-Sauteed Beet Greens (p. 30)
- Simple Salad of Butter Lettuce and Fresh Spring Herbs with Meyer Lemon Vinaigrette (p. 54)
- Butter Bean and Tomato-Drenched Collards with Parsley (p. 57)
- Red Beet Tapenade Crostini (p. 78)
- White Wine-Simmered Collard Greens with Oven-Dried Tomatoes (p. 96)
- Yellow Basmati Rice (p.71)
- Cherry Sangria (p.77)
- Sliced Mint and Cucumber Salad (p.91)
- Purple Slaw with Toasted Pecans (p. 135)
- Slurricane Shooter (p. 173)
- Roasted Winter Vegetable Jambalaya (p.179)
- Gumbo Zav (p. 177)
What did you make this week from The Inspired Vegan? What recipes are you excited to try? Did any questions, or challenges come up as you dove into our new VegCookbook?
Full disclosure: I received review copies of The Inspired Vegan and Vegan Holiday Kitchen. Also, the links from The Inspired Vegan and Vegan Holiday Kitchen are connected to my Amazon Associates account. If you buy something after clicking on the link, I get a small portion of the sale.