Last week was super busy, so I tried 3 quick recipes from our January VegCookbook, Crazy Sexy Kitchen by Kris Carr.
I can’t even tell you how many times I made these last week. I was constantly snacking on them. Yum, yum, yum. I liked the addition of salt, pepper and red pepper flakes, but wasn’t crazy about the lime juice. It made the toast a little soggy.
I made this 2-3 times last week too. It’s not very pretty, but it was tasty. I’d never put a cucumber in my smoothie before, but it gave it a very fresh, “I’m at the spa” flavor. I don’t think I’d used an avocado in my smoothie either, but I liked it.
As you all know, the evil winter cold and flu season is here. The hubs and I are determined not to get sick (fingers crossed). This is our illness begone dinner: Fragrant Garlic Parsley Pasta from How it All Vegan! by Sarah Kramer and Tanya Barnard, Roasted Garlic from The Garden of Vegan by Sarah Kramer and Tanya Barnard, and Sauteed Chard from Crazy Sexy Kitchen.
The chard was sooooooo good. The combination of soy sauce and nutritional yeast at the end is genius. It was the best sauteed chard I’ve had. I’ll definitely make it again.
VegCookbook Story Swap
- Lydia of vegankind made A.J.’s Power Smoothie and Aztec Spirit
- Debra of Three Well Beings made the Cashew Cream Cheese.
- Kelley of Eatin’ Vegan in Smalltown, USA made the Asian Noodles with Black Vinaigrette.
- Brookey of the Crazy Sexy Kitchen Project is cooking her way through *all* of the recipes in Crazy Sexy Kitchen. Last week, she made Kale Chips, Squash Pasta & Truffled Parmesan, Warm Kale & Quinoa Salad, Supah Good Mashed Potatoes with Garlic Herb Buttah, and Corn & Heirloom Tomato Salad with Creamy Poblano Vinaigrette.
What did you VegCook last week?