My Favorite Vegan cookbook so far is….
I adore cookbooks! I have a shelf full of them with topics on everything from Vegetarian, Indian, Deserts, and Crock Pot Meals! It is so satisfying to browse the delicious dishes, read the recipes and build a weekly grocery list. It is like a game for me!
If I need celery for one dish, can I find another one to use a whole bunch? Wasting food has always made me nuts. I try to tell the girls we are so lucky to have food on the table, so they have to at least try their dinners. But, honestly, why wouldn’t you want to waste less and spend less?
We are 7 ½ months into my vegan diet. During this time, I have been devouring recipes. Primarily vegan recipes, but some of dishes I miss to figure out if I can make them vegan. Some just because I tried something out that I want to create. In addition, some others because I have been curious about how to cook a vegetable I have never cooked before or got in my Farm Box Delivery. www.farmboxdelivery.com
I think The Farm Box Delivery has been one of my biggest influences for far. Discovering new veggies is so much fun! I have cooked collard greens twice in the past week because they were in my box. Last night I cooked a huge zucchini and four Japanese eggplants.
Back to cookbooks, I have bought three or four in the past handful of months and I have not been overly excited about any of them. I seem to always end up back online or Pinterest to look up something specific!
In searching for a collard greens recipe, I stumbled across a site called Sweet Potato Soul. A woman named Jenne Claiborne writes this. Jenne is a vegan chef, teacher, and nutritionist who is from Atlanta. She is outstanding! I tried the collards with some fresh tomatoes. Her recipe is finished with soy sauce and paprika. This seemed strange to me until I ate the finished collards. Wow! Outstanding! You would never know these were vegan!
I read that there is a Sweet Potato Soul cookbook! I went to Amazon and found this glorious book! This week I spent a lot of time pouring over these simple, creative, southern recipes. I was in LOVE!
Travis and I went to eat Ramen yesterday at one of our favorite new place, Agu. We have been going there once a week in the past month. I brought my new pride and joy to discuss the meal plan.
Travis was interested in the Smokey Black-eyed Pea Cakes. I decided to pair these with a simple polenta recipe. Because I cannot seem to get enough polenta after the leek polenta from last week. Moreover, I made another round of collard greens.
For the Pea Cakes and the Collards, you can shop the Sweet Potato Soul cookbook on www.sweetpotatosoul.com.
Here is the polenta recipe I used:
1 cup vegetable broth
3 cups unsweetened almond milk
1 cup cornmeal, polenta
3 Tbs Earth Balance butter
Salt to taste
- Heat broth and milk in a medium sauce pan over medium heat. Bring to a boil.
- Once boiling, stir in the polenta with a Wisk. Wisk until smooth and no lumps are apparent.
- Reduce heat to low. Stirring frequently until think. About 20 minutes.
- Remove from heat. Add butter and a pinch of salt.
This was a good meal. I may make a sauce of some kind for the Pea Cakes next time. A little Chipotle Mayo may have been good!
I even made an appetizer and a desert for this meal! I will have to post the app next. The desert was a fail due to not having a candy thermometer.