Happy Meatless Monday, VegCookbookers!
I finished off my smoothie kick from last week with the Red Velvet Smoothie . Of the three smoothie recipes, this is the one I’m most likely to make again because it’s different than most recipes I’ve come across, and it has a beet in it. Eating raw beets makes me feel extra virtuously healthy ( :
As I mentioned last week, I don’t have a Vitamix, so I cut the beet up into small pieces before adding it to the blender. I did soak the almonds this time (I didn’t last week), and they blended up perfectly.
Inspired by some of the Chickpea Popper photos on Instagram, I decided to jump on the bandwagon and make them too. I liked them, and would make them again, but they didn’t turn out as crispy as I thought they would. I’m not sure if this is because they needed to cook longer, or if I should have put the oven rack up higher.
I loved the Roasted Masala Cauliflower and Broccoli with Tomatoes. The garam masala made them surprisingly sweet. I’ll definitely make them again, but next time I’ll use way less salt.
VegCookbook Club Story Swap
- Barbi recommends the South Indian Hummus.
- Diana of Veggie Next Door wrote a lovely piece about the VegCookbook blog in her post, Cooking with the VegCookbook Club (part 1).
- Elizabeth Thompson made the Cumin Rice Jeera Chawal, the Roasted Masala Cauliflower and Broccoli with Tomatoes, and the Chickpea Poppers.
- Evesfca made Mom’s Mung Sprout Salad
What have you been VegCooking?