This week I made two AMAZING dishes from The Inspired Vegan:
1. Purple Slaw with Toasted Pecans (p. 135-136)
The combination of the garlicky slaw, toasted pecans and sweet-tart Granny Smith apples is the secret to what made each mouthful amazing. My beet and purple cabbage were big, so I doubled the dressing. I also mixed all of the dressing in from the get-go, rather than leaving some to drizzle at the end, which would have been pretty, but I wanted all the flavor to soak into the veggies at once.
2. Butter Bean and Tomato-Drenched Collards with Parsley
Holy cow was this soup good, and it just gets more and more tasty the longer it sits. I’ve definitely been resistant to soaking and cooking dried beans (who has the time?), but this soup + the Red Beans with Thick Gravy and Roasted Garlic is making me a covert. The only change I made was to leave out the serrano chile.
Because last week was such a stressful + non-cooking week, I tried to make up for it this week. I also made:
Power Salad from Meg Worden’s Salad Alchemy
You can’t really go wrong when it comes to quinoa, in my opinion.
Bananas Foster from Vegetarian Times
What did you make from The Inspired Vegan this week?
Full disclosure: I received a review copy of The Inspired Vegan, and the link from it is connected to my Amazon Associates account. If you buy something after clicking on the link, I get a small portion of the sale.