Our furnace broke last week (boo), so I’ve been making recipes that use the oven to keep our house warm!
I tried 2 recipes last week from our December VegCookbook, Vegan Holiday Kitchen.
Cashew Chocolate Mousse Pie
A mildly sweet, but still rich pie, I liked it a lot, but I’m not sure it will pass muster with non-vegans (I’ll find out tonight!). It’s super easy to pull together, and I’ll definitely make it again. It has tofu in it, so it feels “healthy” to eat two pieces (:
It was difficult to take an attractive photo of this dish, but it was tasty. It uses *a lot* of potatoes. You’re only seeing half of the potato layer in this photo. If you’re not a potato fan, I’d use a few less. If you don’t have a copy of Vegan Holiday Kitchen, you can view the recipe on FatFree Vegan Kitchen.
- The recipe called for canned lentils, so I used Westbrae Organic Black Lentils, which were tasty.
- I don’t like rice milk, so I used soy milk, which I already had on hand
VegCookbook Story Swap
• Elisa of Veggie Goes Vegan made Black Rice with Corn and Cranberries, Hearty Lentil and Mushroom Shepherd’s Pie, and the Coconut Butternut Squash Soup.
• Kelley of Eatin’ Vegan in Smalltown USA made Agave and Mustard-Glazed Green Beans, Chocolate-Orange Cake, Red Quinoa Pilaf with Kale and Corn, Roasted Squash and Peppers, Sauteed Asparagus and Broccolini, and the Black Bean and Sweet Potato Casserole.
• Jessica Diane made the Hearty Lentil and Mushroom Shepherd’s Pie.
I hope I got everyone. Y’all have been VegCooking machines!
What did you VegCook last week?