Hello VegCooks!
This week I had time to cook more than just smoothies from this month’s VegCookbook, Wild About Greens. Yay! Yesterday, I made the Kale and Red Quinoa Salad. Isn’t it pretty? I ate it for lunch today with sliced avocado on top. Yum yum yum.
Earlier in the week, I made the Southwestern-Style Greens with Pinto Beans. I’m not a big spicy food gal, so I omitted the green chiles, which was a mistake. It was good, but mild without the chiles. If I make it again, I’ll include at least one chile.
Finally, I’m still *loving* all of the book’s smoothie recipes. The Greens, Cucumber and Pineapple Smoothie had collard greens in it! I felt very nutritionally virtuous drinking it (:
Like I mentioned last week, even thought I don’t have a Vitamix, I was able to grind up everything just fine with my blender. I just started with chop, moved to mix, and then liquefy. I never thought I’d like cucumbers in my smoothies, but I do. They’re super refreshing.
What did you VegCook this week?
Full disclosure: I received a review copy of Wild About Greens. Also, the links to Wild About Greens, the blender, and Vitamix are attached to my Amazon Associates account. If you purchase something after clicking on the link, I get a small percentage of the sale, which I’ll probably use to buy more books!
I made one of her dressings this week…Simple mustard, agave, oil and vinegar combination. I used horseradish mustard by Annie’s, which I love. It was very tasty on a big old salad that I didn’t need a recipe to throw together
Oooh. I’ve never heard of horseradish mustard. Sounds delish.