So technically that title up there is a lie, because it’s the first edition, but who cares, welcome to some of my favorite recipes lately! Some of these are mine, some are from other bloggers, but regardless, they are recipes I’ve been reaching for or Googling multiple times and eating for lunch and dinner (sometimes breakfast!), which means they are total trophy award winners. I made all of these recipes, I just didn’t necessarily photograph them because I was too busy eating every morsel.
Ok so this is my recipe that I modified from Veg News magazine, but really, I use this roasting/spice combo all the time. On my Facebook today I shared that I made a version of it with broccoli instead of zucchini, but really, the possibilities are endless! I wish cilantro was easier to find in the winter because I always need this salsa in my life, always always. This is one of the meals that I will eat for breakfast sometimes, just because tacos are great always, am I right?
THIS. I make this at least once a month and usually eat the whole batch in less than 2 days, it’s that good. It’s is also the best ‘I’ve been on the couch watching Top Chef marathon and want to cook amazing things but don’t really want to cook anything’ meal. Instead of sauteing onion and garlic I usually sub in onion powder and garlic powder so I can throw everything in the blender and be good to go. Bonus points for if you cook the potatoes real quick in the microwave and let them sit long enough so you don’t burn the crap out of your fingers, speaking from experience here. Anyway, there aren’t enough good things I can say about this soup, except for you need to make it, now!
I know, another soup, but really, with this cold nonsense happening, you need this x 2. I swooned when Ashley posted this recipe because a.) I love anything with potato and soup and b.) Everything she makes is gorgeous so of course I wanted to faceplant into this immediately. The best part about this soup is that it’s easy to make even if you don’t normally eat vegan, but don’t really want to pour a quart of cream into your pot of veggies (counter intuitive?). Just trust me, again, you need this.
I mean, who doesn’t love cookies?! But also, who doesn’t love allll the butter that goes into chocolate chip cookies when really, you want to/need to eat one per day for your mental sanity? Me! I developed these with the thought that they would be so-so cookies and they turned out to be amazing. The key is the freezer time, but if you make a double batch and are patient you will be rewarded.
I know by this time it looks like all I might eat are cookies, potatoes, and green veggies and maybe that is a little right, but there are also chips thrown in there too, so there’s that. I wasn’t really on the brussels sprout train until this past year or so, thinking they are gross and that was just that. WRONG. I made this twice and inhaled it both times without hesitation. I’m planning on making this over the weekend and putting it on a pizza with roasted garlic sauce, oh yeah!
One last one! These were a recipe in Bon Appetit a while back and when my dad spotted it he wanted to try them right away. Luckily, they converted into vegan pancakes easily and are a huge hit. I never thought I would be putting cornmeal in pancakes, but it totally works! I like that they are crunchy but also fluffy, appealing to my texture driven food preferences. They also reheat quite nicely in the toaster, so make a big batch and freeze for breakfast throughout the week.
I hope you enjoyed my favorite ‘of the moment’ recipes, some are easy, some are sweet but they are all so dang good I had to share.
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