Full of freshness and tang, this dish was an early favorite.
https://veganuary.com/recipes/udon-noodles-with-vegetables/ Not my pic: This was kind of basic for my tastes. I’ve added the star anise to some other dishes now, it’s a nice touch sometimes. we could not get pak choi / bok choi. Ended up with savoy cabbage, which is a different flavor and texture combo. Mange tout are snap peas, but… Continue reading Udon Noodles with Vegetables
https://www.purplecarrot.com/plant-based-recipes/seared-scallops-with-gold-beet-citrus-salsa-yukon-mash If I recall, Kate’s review of the mushrooms was “everything that is bad about mushrooms. So if you think there are bad things about them, omit. The salad was great, even with the lack of gold beets (not in season). Recipe below in case Purple carrot nixes it: Seared “Scallops” with Gold Beet Citrus… Continue reading Trumpet Oyster ‘Scallops’ with Citrus Beet Salad
This recipe from I Love Vegan was tonight’s dinner. It seems pretty flexible – in fact I forgot tomatoes altogether, and didn’t miss them. We did think that overall it was maybe a bit too sriracha-y. You could try dialing it back, or at least measuring – I did not, except for the dressing. Ingredients… Continue reading Spicy Sriracha Bowl
It’s been a few days, but I have been cooking. A few days ago we tried this recipe from I Love Vegan; it seemed a bit salty, or too rich at first. It grew on us, and perhaps it just took a minute for the couscous & veg to absorb some of the sauce. In… Continue reading Cashew Broccoli Stir Fry
Kate says: “yum.”