chickpeas and dumplings: this recipe comes from one of my favorite bloggers, Mama Pea. It's delicious and I've made it twice now, eating it all week long as leftovers.
vegetable broth with carrots, celery, onions and chickpeas
biscuits dropped on top
let simmer while covered and then eat up the goodness
falafels and pita bread: pita bread is an old favorite from our Mongolia cooking days, but I've been dying to try making falafels for forever. this was pre-food processor so I hand-mashed them with a large plastic spoon.
mid-mashing
fried, delicious goodness, these were a huge office favorite. We ate them on the pitas with cucumbers, tomatoes and plain yogurt and hummus.
green onion soup: this came about when my tendency to over-buy green onions at the farmers' market forced me to come up with a recipe that would use them up. I found a basic recipe that I no longer can locate but then proceeded to basically completely change it, rendering it pretty much useless anyway.
aren't these carrots gorgeous?
toss in lots of veggies, green onions, milk and heavy whipping cream. Yum.
carrot fries and hummus sauce: these are both thanks to Jessi at Naptime Diaries. The sauce has become a go-to of mine for salad dressing and is SO easy to make. Literally you just need hummus, balsamic and honey.
spinach hummus: crossed a goal of my year 24 list when I made hummus for the first time in my life. And Holy Mother of Hummus, this stuff is addictive. I fear I've eaten most of the tub in the span of 12 hours.
quinoa bake: this recipe is compliments of Healthy Tipping Point and is a perfect light version of a casserole that is both healthy and filling.
eggplant lasagna: This is a Mama Pea hybrid. I took her original recipe and subbed eggplant, but the filling is to die for, so it really doesn't matter what you use. Any lasagna that requires cream cheese is a win for me (also means that I made it not vegan).
Lesson of the summer? Eat your veggies. There are too many good recipes that will go to waste otherwise.
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