Cookbook Challenge Week Five: Eat, Drink & Be Vegan: Part 2

I was craving something sweet the other night and as tempting as some of the recipes sounded I didn’t want to go overboard with the sugar, I’ve had plenty a sugar crash and it ain’t pretty, so with ingredients in hand I went to the kitchen and made the Super Charge Me Cookies. These are the type of cookies I don’t feel guilty eating, they’re like dessert but packed full of nutrition! Have I blown your mind? Ok, ok, a healthy cookie isn’t much of a blow your mind kind of thing but they’re still pretty awesome. They’ve got lots of healthy things like spelt, oats, coconut and flax and on top of that they’re pretty low in fat with the bulk of it coming from almond butter. I really liked them and by the amazing speed they disappeared at the office, I think my co-workers agree.

For some reason I haven’t tried any of the pasta recipes in this book, I like pasta but it’s not one of my favourite meals, maybe it’s all the marinara sauce I’ve consumed over the years. I made the Lemony Cashew-Basil Pesto to try something different and it was delicious! Maybe not the prettiest dish in the world but really who cares what it looks like as long as it tastes good.  It calls for a crapload of basil, which made me think that the flavour would be overwhelming but the basil mixed with the creaminess of the cashews gave it a really nice and light flavour. Probable a better dish to make in the summer when basil is more available but it was a nice change from the standard winter fare. I totally want to try this on a pizza sometime.

I’ve been kind of lacking in the green vegetable department this winter so to make up for it I’ve been trying to eat more salads. I usually stick to an adapted version of Dreena’s Better than Balsamic dressing but thought I’d give one of her other dressings a try, the “Honey” Mustard Vinaigrette sounded pretty rad as it’s been a long time since I’ve had honey mustard anything. There’s a couple different variations of this dressing and I chose the creamy version, mostly because I had some Veganaise to use up and because creamy salad dressings are just superior dressings (don’t argue, you know it’s true). This stuff was excellent! It really reminded me of the honey mustard dressing I used to eat, I thought the garlic was a little unnecessary but I’m not a big fan of garlic in dressing anyways.

I made up some Tamari Roasted Chickpeas to have something I could sprinkle over salads or eat as a snack. I used to make roasted chickpeas ages ago but kind of just forgot about them, I have a habit of going through food phases and I’m currently on a hummus kick, so maybe roasted chickpeas will slowly work their way back into my daily munches. These are really quick to make as the bulk of the time is consumed by the oven, they were a little chewy so I’d keep them in the oven for a bit longer next time as I would have preferred them a bit more crunchy. I love these because (like hummus) they are so versatile, you can change up the spices or the liquid for a totally different flavour.

If you’re interested in trying any of these recipes, Dreena is so awesome that she posted some of them on her blog, so go try them out and let me know what you think.

2 thoughts on “Cookbook Challenge Week Five: Eat, Drink & Be Vegan: Part 2

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