Yesterday was our last Sunday cooking from the August VegCookbook, Let Them Eat Vegan, and I had some fabulous old friends (Jennifer and Heather) coming for dinner, so I decided to cook up a bunch of recipes for them.
For an appetizer we had the Artichoke and White Bean Dip on a baguette which was AWESOME. Recommend.
and the Almond Roasted Cauliflower.
The soup was tasty, and definitely became more flavorful after it sat for a couple hours. I topped it with the recommended dried roasted figs, which were OK. I think I over-roasted the figs ’cause they were too crunchy. The cauliflower was good, but needed a bit more salt and pepper, and I think I under-roasted it. A couple more minutes in the oven would have given it some extra yum.
For dessert, we had sliced mango, chocolates with fleur de sel ( a b-day gift from the lovely Julie), and Gingery Cookies.
The cookies were good and my first foray into wheat-free baking. I used the recommended spelt flour, and for the requested “unrefined sugar” I used coconut sugar.
What did you VegCook this week?
Full disclosure: I received a review copy of Let Them Eat Vegan, and the link to Let Them Eat Vegan (above) is attached to my Amazon Associates account. If you buy something after clicking on the link, I get a small percentage of the sale, which I’ll probably spend on more books!