|Frittata Primavera from One-Dish Vegan Meals|
I’ve been crazy-busy lately working on two book projects, the first being the edits for my new slow cooker book, Fresh From the Vegan Slow Cooker (due out in October). Sneak peek of the cover coming soon!
I’ve also developing recipes for a new book called One-Dish Vegan Meals which will be a complete revision of an earlier title, One-Dish Vegetarian Meals. Testing is already in full swing for the one-dish cookbook, so I thought I’d share jut a few of the photos taken by my amazing recipe testers. The photo above, taken by VeganAide is the Frittata Primavera.
This is the Soba Salad with Edamame and Cucumbers, photo by Melissa Chapman:
|Soba Salad with Edamame and Cucumber from One-Dish Vegan Meals|
Here’s the Jamaican Coconut Rice Bowl, photo by VeganAide:
|Jamaican Coconut Rice Bowl from One-Dish Vegan Meals|
And this is Lori Maffei’s photo of Creamy Noodle Curry:
|Creamy Noodle Curry from One-Dish Vegan Meals|
This is Lea Jacobson’s photo of the Black Bean and Avocado Rice Salad:
|Black Bean and Avocado Rice Salad from One-Dish Vegan Meals|
And here’s one of the many chili recipes in the book — this one is Texas Chili — photo by Barbara Bryan:
|Texas Chili from One-Dish Vegan Meals|
There’s loads more great photos I could post, but I’ll save them for another time. Now I better get back to work!
I love lentils any way I can get them — in a soup, a pilaf, chili, pasta sauce, or even burgers. One of my all time favorite lentil recipes is the lentil sambar recipe in Vegan Fire and Spice. I’ve posted the sambar recipe before here. You can also find the recipe here on FatFreeVegan along a lovely photo by Susan Voisin (check it out if you haven’t seen it before).
I made this delicious sambar again recently, but I added extra lentils to make it even heartier and thicker. The nice thing about a sambar is that it can be used almost like a condiment when served with Indian dosas, but it’s also terrific served like a soup (if made thinner) or like a stew over rice, when made thicker, which is my preference. You can cut the vegetables larger or smaller, too.
I served the sambar alongside potato “dosadillas” (my “quick-fix” solution to enjoying the flavor of dosas by using tortillas when there’s no time to make actual dosas) and some spicy mint chutney.
I ended up with some leftover potato filling and the next day I served the lentil sambar as a stew with a large spoonful of the potato mixture on top and some cooked spinach as well. With some warm naan and more of that spicy mint chutney on the side, it made an amazingly delicious meal as you can see in the photo at the top of this post.
I hope you enjoy this recipe as much as I do and if you haven’t tried it yet, I hope you will soon!
…or would that be “Banana Split Foster”? Either way, it tasted fantastic! The inspiration for making this decadent treat was the So Delicious Butter Pecan Almond Milk Ice Cream in my freezer.
The generous folks at So Delicious recently sent me two huge boxes full of their new almond milk products including regular and vanilla almond milk (with lots more protein than other brands); adorable little almond milk mini ice cream bars (the Mocha Almond Fudge Bars are beyond amazing); and several flavors of their almond milk ice cream.
After sampling the Mocha Almond Fudge bars, I know we’d love the ice cream by the same name. The vanilla and chocolate almond milk ice creams were also outstanding and very rich tasting. There were, however, two stand-out flavors that I knew deserved special treatment to fully appreciate.
The first was the Cherry Amaretto. As soon as I saw it I knew I had to transform it into an ice cream cake. As it happened, I needed a special dessert for company that weekend, so I partially melted the gorgeous pink ice cream (with huge pieces of real cherries throughout) and spread it into a springform pan lined with a chocolate cookie crumb crust. I then refroze it and served it for dessert drizzled with melted chocolate. Our friends couldn’t stop raving about it. (sorry I didn’t get a photo…)
Then came the Butter Pecan, which happens to be Jon’s favorite ice cream flavor so I decided to use it to make one of Jon’s favorite desserts: Bananas Foster. I served it in banana split dishes and added extra pecans to the dark rum sauce. It was a sublime lovefest of rum-braised bananas and pecans over the most amazing butter pecan almond milk ice cream.
A huge thanks to So Delicious for sending me these wonderful products to sample. If you see any of these new almond milk treats at the store, try them for yourself. Like the name says, they are “SO Delicious”!
Late-breaking news: I’m thrilled to announce that today I am the “friend” on the “Fridays with Friends” feature on Allison’s Gourmet Sweet Talk blog. I hope you take the time to read the interview. Allison asked me lots of great questions. You can read my tips for going vegan, find out how I decide what to write, and lots more.
PLUS…while you’re there you can enter to win a copy of Quick-Fix Vegan. Now for the really fun part: the comment you’re asked to leave to enter the cookbook giveaway is to suggest a theme for my next cookbook. Who knows, not only might you win a copy of my latest cookbook…you might also be the inspiration for a future cookbook!
Even if you already have a copy of Quick-Fix Vegan, enter the giveaway — if you win, you can always pass it on to a friend — and I’d love to hear what theme you’d pick for a new book!
To clarify: the cookbook giveaway is on the Allison’s Gourmet blog site (via the above links) — not on this site. Good luck!
If you like lots of hot sauce, you can double up on that part of the recipe (it freezes well, too).
- 1 head cauliflower
- 1 pizza dough
- 1/2 cup cooked white beans
- 1/4 cup vegan mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons finely minced parsley (optional)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery salt
- 1/3 cup Frank’s Red Hot Cayenne Pepper Sauce
- 1/4 cup Earth Balance
- 1 tablespoon rice vinegar (optional)