Fresh Corn and Zucchini Frittata, Un-tuna Salad, Spring Kale Salad with Sweet Miso Dressing

Hello VegCooks!

How was your week? I tried a bunch of new recipes, and that always makes me happy (:

I made the Fresh Corn and Zucchini Frittata (p. 184), + the Spring Kale Salad with Sweet Miso Dressing (p. 88). You can view the recipe for the salad here).

The salad and dressing were amazing!  Soooo good. And it didn’t even have the avocados in it (I forgot to buy them), so I can’t imagine how delicious it will be with the avocados added.  I will definitely make this again.

I liked the frittata, and it was super easy to make, but it was a little mild for my taste.  I feel like it needed a little onion, or chiles in it. That said, the salad was so flavorful that the frittata was a nice, mellow compliment.

Based on VegCookbook club member, Elisa Camahort Page’s rave review of the Un-tuna Salad (p. 206), I made that too. You can see her post about it on Veggie Goes Vegan.  She was right, it is fantastic, and tastes amazingly like tuna. I served it with a green salad dressed with the Balsamic Vinaigrette (p.103), which was also yummy. I’ll be making both recipes again soon.

What VegCooking did you do this week?

6 responses to “Fresh Corn and Zucchini Frittata, Un-tuna Salad, Spring Kale Salad with Sweet Miso Dressing

  1. I don’t currently have Blissful Bites, but it’s looking like a must-have. I try to be cautious when buying cookbooks I haven’t gotten to physically flip through, though (I’m never going to use that “Vegan Daily Planner” that looked so awesome online). Would you honestly recommend it? Anyone have recommendations for a few staples? I have a local Whole Foods and I’m not afraid to use it, so I’m usually pretty good at finding the more…exotic ingredients. 🙂 Thank you!

    • Hi Hollie,

      So far, I’ve really enjoyed the cookbook. I know that I will make the Un-tuna Salad, the Spring Kale Salad with Sweet Miso Dressing, and the Balsamic Vinaigrette again.

      You should try the Spring Kale Salad with Sweet Miso Dressing and see what you think ( there is a link to the recipe in the post above).

      You can also flip through some of the pages of the cookboook on Amazon, and if you have a Kindle, or the Kindle app on an iPhone, you can download some sample pages to give you a better idea if the book is a fit for you.

      You could also try some of the recipes on the author’s website:

  2. OK…I think I’m back 🙂 With my husband still recuperating from his hand surgery all of my routines are upside down. I haven’t been creative in the kitchen! But I have been “reading” the cookbook with pleasure. Today on my lunch hour I’m going to the store for a few ingredients and I’m jumpng back in. I wanted to encourage you to try a recipe a friend did make for me that is so surprising! The Heavenly Raw Chocolate Mousse (pg. 220) is incredible! My friend wouldn’t tell me the ingredients until I gave her my guesses–I didn’t even come close. It is rich, sweet, chocolatey, and fabulously satisfying. I was so glad to see the recipe and can’t wait to make it for guests. No one will believe it. I thought I’d recommend since it might sound so odd no one would try. 🙂 Debra

    • Hi Debra ~ Isn’t it a lovely cookbook? I saw the Heavenly Raw Chocolate Mousse recipe, but couldn’t believe that it would be good with avocados as its base, but it is marked as a “fan fave.” You’ve convinced me. I’m going to try it. Plus, that “chocolate time of month” is approaching!

  3. I thought I’d get my comments in early this week while I’m on top of it! I made the “love your heart beet soup” on page 63. I had beets and carrots leftover from my produce box the week before…I’ve had almost too many beets lately, and so this really satisfied me in providing an alternative to roasted or steamed! It couldn’t be any easier…prep to serving in under an hour. I had regular lentils on hand so didn’t use the red lentils, which I think would have made the color even more vibrant. Very delicious, hearty, and I used my hand blender leaving a few small pieces. My husband loved it. The addition of lemon and vingegar is necessary. I tasted it before I added those acidic ingredients, and it was flat.

    When I make it again, and I will, I’ll use the red lentils, and since I’m not a sour cream fan and didn’t include it as a garnish, I think I’d add in a little greek yogurt at the end for a little creamier appearance. The texture of the soup doesn’t really need it. I’m not sure that I wouldn’t need to garnish this if giving to guests. It has an almost odd appearance, but the recipe reminds that it is similar to borscht! Just unusual, I think.

    I’ve also done my first posting of the picture on the flikr page. Clearly I am not a food photographer…I don’t think my photo does the end-result any credit, but I can work on that. Trust me, though, it was good!! Happy Monday all. Debra

  4. Hi Debra,

    How funny! I just bought the ingredients to make this soup tonight. Good to know that it’s tasty. And thanks for sharing the photo in the Flickr group. Can I include it in the end of the month round-up?

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