Wow, this was delicious! What a great meatless version of chicken and dumplings. You really don’t need the chicken after all. I’ve made this three times so far and can’t wait to use fresh herbs from my garden this summer. Ellie loves the dumplings and requested it again.
RECIPES:
This is from Isa Chandra Moskowitz cookbook, Isa Does It.
This recipe is also posted on her website here: Dilly Stew with Rosemary Dumplings
In a way I’ve been waiting for this day, for Ellie to be four. My own earliest memories as a kid are from when I was four. And when I first found out I was going to be a father and I started picturing my life with a child, I always pictured Ellie as a four year old toddler. I pictured playing in the leaves in the fall, building snowmen in the winter, her helping me in the garden, and sitting on the couch watching rock concerts and listening to music. Her becoming four always seemed so far away, and yet after what at times feels like a flash, that moment is here.
This is from a website visit frequently Manjula’s Kitchen. There are a ton of recipes here that are vegan, but we don’t really think about it while we are eating them. It’s just really good food. Ellie, and especially Chloe cobbled these up.
I usually double the ingredients for these recipes when I make them so we have plenty of leftovers. I also usually leave the green chiles out because Ellie is pretty sensitive to the mild heat they bring. My favorite out of these two was the mushroom cashew curry. It’s so good it was addicting. And so good that Chloe devoured three bowls of it.
RECIPE:
This salad was filling and very delicious! The dressing also has no oil which is an added plus. This makes a perfect lunch and I’ve made this twice already. It was a little labor intensive with all the chopping and baking the tofu, but I expected that going in. The dressing is so tasty the kids had 3 helping of salad when I made this for dinner too!
RECIPES:
Last year about this time I did a vegan week on the blog. We really enjoyed the experience of expanding our food options and incorporating different ingredients into our regular food rotation. Since then, we’ve also been eating a lot less meat and have noticed a substantial improvement in how we feel. And now that we are stuck in the winter abyss of sub zero temperatures and daily snow storms, we wanted to shake things up again and revisit vegan week. But this time we wanted to extend it to a month or two. To kick things off I made beet burgers.
I just dropped spinach from my top three favorite vegetables. It’s not that I don’t like spinach anymore, it’s just not top three material. With that spot open, I’ve been auditioning other vegetables as a replacement and beets have been the front runner. I like beets. I like them a lot. But this recipe was going to determine if I love them.
There is no replacing or comparing a juicy beef burger with a vegetable based burger. They are just too different. But different can be good. My biggest beef (heh heh, get it?) with a vegetable based burger is the texture. They taste great, but about halfway through, I’m sick of the mushy texture. However, since this burger is based with lentils and brown rice, it had a little more to hold on to texture wise. After cooking they also had a slightly crispy outside really enhancing the texture.
I topped these with romaine lettuce, tomato, avocado slices, and a homemade honey mustard dressing. Served with baked sweet potato fries and a salad, and this was one tasty meal!
I also want to give a much deserved congratulations and warm welcome to beets. You made it! You’re in the top three!
RECIPE:
This is from Isa Chandra Moskowitz cookbook, Isa Does It.
Everything I’ve made from this book so far has been really great!
This recipe is also posted on her website here: Bistro Beet Burgers
