Week five and were doing one of my favourite cookbooks, Eat, Drink and Be Vegan by Dreena Burton. This is definitely my go-to book for weeknight meals, everything is quick to make, delicious to eat and healthy too. I mean how can you not love a book that has an entire chapter dedicated to hummus! One of the great features of this book is that not only does it have lots of great tips for equipping your kitchen and food prep but for almost every recipe there is a sidebar with notes on ingredient subs, tips and serving suggestions. I ended up making a nice few things this time around, I thought I would branch out from the main meal recipes and try some of the things I don’t normally go for.
Whenever it comes to cookbooks I never make drink recipes, water seems to get the job done so why bother, right? Well people I took a step out of my little box and tried out the Lemon Rooibos Iced Tea.
This was actually pretty good, it’s lightly sweetened with stevia and a bit tangy from the lemon juice. This is really refreshing and would be awesome in the summertime. I know it’s supposed to be sugar free but I ended up adding a little bit of oj which really kick it up a notch.
I love hummus but I much rather prefer a variation over the original, I’ve tried every recipe Dreena has to offer in her book but I keep going back to the White Bean Hummus with Fresh Thyme & Basil. It’s so creamy, smooth and has such a vibrant flavour! You can really taste the flavour of the herbs with just a bit of tang from the red wine vinegar. I accidentally made it with dry herbs one time and let me warn you, Don’t Do It, the flavour doesn’t even compare to when you use fresh. It even kind of looks pretty too with it’s little flecks of green. Once you make hummus yourself it’s hard to go back to the store-bought stuff, it’s just so easy and you get way more flavour without any of the crap that’s usually added.
I’ve been in a bit of a breakfast rut lately, so to get myself out I took a look through the ‘Top O the Morning'” chapter. As sad as it sounds I don’t think I’ve had pancakes in almost a year and a half! That settled it, pancakes it was, Blueberry Carob Pancakes to be exact. I must say, these were pretty tasty and pretty healthy too, they’re made with spelt flour, sweetened with carob and pumped full of blueberries. The carob added just a little bit of sweetness and chocolatey flavour but with no risk of a sugar crash. I topped mine off by simmering some frozen mixed berries with some amaretto agave and a bit of coconut milk. Breakfast rut averted.
This tofu was so unbelievably easy to make, you seriously just mix some things together, throw the tofu in and then stick it in the oven, you can’t mess it up! Well, unless you put it in the oven and forget to the set the timer….don’t put it in the oven and forget to set the timer. This is the Cumin Lime Tofu, you don’t need to let it marinate but I mixed everything up the night before and just left it in the fridge until I was ready to bake. I liked the flavour but being the tofu snob that I am this wasn’t one of my favourites, it was mostly just a texture issue, I would have liked it better if I left in the oven longer to let it crisp up a little. There was plenty of lime so I didn’t see the need of adding in the optional extra amount, it would have been a little too pungent for my taste. I thought the pepitas were a nice touch and added a subtle crunch.
I had this along with the Lemon-Broiled Green Beans and Cinnamon Lime Quinoa with Apricots & Almonds (phew, that was a long name). Talk about stupidly easy recipes, these were the easiest green beans I’ve ever made! And flavourful too! All I can say is it’s simplicity at it’s best as there’s only 4 ingredients including the green beans. Nice for a change from steaming, which is what I tend to do with green beans. I loved the quinoa! I know there’s a bunch of quinoa haters out there who either don’t like the texture or think it looks gross (which it kind of does, I mean come on, look at it) but all you haters be damned! This stuff was good, it went perfect with the tofu. I really liked the crunchiness that the almonds added and although there was lime I didn’t find it overwhelming. I used dried apricots but I’d like to try it out with cranberries next time. This is fancier then your regular run of the mill quinoa but it doesn’t take any longer to make and is super yum!
Well I’m done blabbering for tonight, I’ll be doing up a part 2 for Eat, Drink & Be Vegan in the next couple days. I’ve got a couple more kick ass recipes that are in serious need of being reviewed.