Happy Meatless Monday, VegCooks!
Last week, I tried two recipes from our May VegCookbook, Vegan on the Cheap: the Baked Ziti and the Curried Vegetable Salad.
I *loved* the Curried Vegetable Salad. So good, and very filling. I used sweet potatoes/yams instead of white potatoes, dried apricots, instead of raisins, and Vegenaise, rather than homemade vegan mayo. This would be a great dish to bring to a potluck (just make sure no one is allergic to nuts, or soy), or to make on a Sunday night to take to lunch during the first part of the week. I’ll definitely be making it again. Yum.
The hubs loves Baked Ziti (with real cheese), so I’m always looking for a vegan version that will be just as delicious; unfortunately, I have yet to find one. Don’t get me wrong, this recipe was totally fine (I ate almost the whole casserole myself during the week), I just think it’s hard to replace the cheesy, comforting yumminess of regular baked ziti. I don’t like vegan cheese, so I didn’t sprinkle it on the top, as the recipe suggested. I think if I did, and I liked vegan cheese, it might have captured more of the baked ziti goodness. I also used marinara sauce from a jar (Newman’s Own) rather than homemade (as the recipe suggested), so that would make a difference as well.
What did you VegCook last week?
VegCookbook Club Story Swap
- Babette of Vegan à Montréal made the Pasta Slaw.
- Diana of Veggie Next Door made the Mu-Shu Burritos, the Rotini and Chickpea Garden Salad with Inner Goddess Dressing, and the Chocolate Chip Walnut Rice Pudding.
- Lydia of Vegankind made the Wheatballs, the Wheatball Sandwich with Cheezee Sauce, and the Minestrone with Wheatballs.