Woo hoo! My copy of our November VegCookbook, Forks Over Knives – The Cookbook finally arrived. I tried three recipes.
My favorite was the Peanut Butter Granola Bars. I’m the kind of person who is always hungry, so I carry KIND bars with me wherever I go. They’re tasty, but not cheap. I’m excited to have a delicious, homemade option. The only thing I would do differently is to reduce the amount of salt by a little. I used Adams Natural Peanut Butter (Crunchy), even though the recipe called for creamy peanut butter.
I also made the Mushroom Stroganoff (you can see the recipe here). It has all kinds of good stuff in it: shallots, garlic, fresh thyme, fresh rosemary, portobello mushrooms, porcini mushrooms, white wine, and a Tofu Cream that you make separately. It was good, but it wasn’t great, which really surprised me. Considering all of the yummy ingredients in it, I found the flavors to be rather mild.
I had a similar experience with the Thai Noodle Soup. There wasn’t anything wrong with it, it has all kinds of good stuff in it, but it was just a bit mild, aside from the spiciness of the jalapeño, for my taste.
That said, it sounds like some of you made some good recipes recently:
- Lydia of vegankind made the Kale Salad with Maple-Mustard Dressing and the Sweet Potato Bisque.
- Kelley of Eatin’ Vegan in Smalltown, USA made the Red Lentil Dal
What did you VegCook last week?