May was a nutty month when I definitely didn’t cook enough, or eat very health-fully, so I’m super excited to be kicking June of with Lindsay S. Nixon’s Everyday Happy Herbivore. All of the recipes I’ve tried so far have been super quick to make, and the ingredients are easy to find. Also, none of the recipes use oil, so I’m feeling *very* healthy! I made three pasta dishes this weekend:
The Lemon Basil Pasta (p. 203) was my favorite of the three. I used 1/2 c. of basil (rather than 1/4 cup), 3 T of capers (instead of 2), and also took her suggestion of adding lemon zest for extra lemony flavor. Yum!
Andrea’s Puttanesca (p. 201) was also tasty. Anything with garbanzos in it usually makes me happy. I used 8 oz (rather than 4 oz of pasta), and 1/2 cup of sauce (rather than 1/4 c.). I also added the garbanzos and olives to the sauteed spinach and tomatoes, and warmed them up, rather than adding them cold to the pasta.
The Quick Pesto (p. 205) recipe was good too, but was a little mild and tart for my taste. The tartness could have been because I added too much lemon juice, and I couldn’t find vegan plain yogurt, so I used the suggested alternative: silken tofu. I liked the added protein-factor of the tofu, but I have a feeling I’d like it with yogurt better.
What did you VegCook this week?
Full disclosure: The link to Everyday Happy Herbivore is attached to my Amazon Associates account. If you make a purchase after the clicking on the link, I get a small percentage of the sale, which I’ll probably use to buy more books!