Yay! We cooked our way through another wonderful VegCookbook! Here’s a round-up of some of our experiences cooking from The Inspired Vegan.
Elisa of Veggie Goes Vegan made the Saag Tofu. She wrote, “The roasted tofu is tossed in marinade then roasted on parchment paper for 30 minutes in the oven. IT IS TO DIE FOR. Crispy outside, soft inside, and oh so flavorful.” She also made the Coconut Quinoa, which she says was, “so quick and so easy.”
Patricia of Boomerwizdom tried several recipes:
1. She shared that she made the Tortillas Stuffed with Swiss Chard, Currants and Spicy Guacamole saying, “This recipe is a keeper and inexpensive. I had leftovers for breakfast with a cup of coffee.”
2. She also made the Black-Eyed Peas in Garlic-Ginger Braised Mustard Greens with Quick-Pickled Mustard Greens, Sesame Seeds and Tamari which she described as, “super easy to prepare and de-Lish. 4 snaps.”
3. And she made the Smoky Tomatoes, Roasted Plantains, and Crumbled Tempeh dish + the Coconut Quinoa. “You wind up with a subtle occasionally sweet taste,” she wrote.
Did I miss anyone’s posts, comments, tweets, or photos?
I’m looking forward to VegCooking with you in April from Blissful Bites by Christy Morgan!
Full disclosure: I received a review copy of The Inspired Vegan, and the link from it is connected to my Amazon Associates account. If you buy something after clicking on the link, I get a small portion of the sale.