This week I’ll be following my own advice and trying a lot of new things. Almost everything came from the Vegan Soul Kitchen cookbook.
Sunday:
Whole Grain Pita Pocket Pizzas with Homemade Red Sauce and Daiya Mozzarella
Monday:
Black Eyed Pea Fritters with Hot Pepper Sauce
Caramelized Grapefruit, Avocado and Watercress Salad with Grapefruit Vinaigrette
Tuesday:
Sauteed Jalapeno Corn with Pan-Seared Tofu
Wednesday:
Pan-Fried Coconut Tempeh Cubes with Creamy Celeriac Sauce
Chilled Citrus-Broccoli Salad
Thursday:
Cold Udon Noodles with Peanut Sauce, Seitan and Edamame
Friday:
Garlic Broth Braised Brussels Sprouts and Rosemary-Roasted Tofu Cubes
Saturday:
Takeout Day
This week’s recipes were picked from the following books:
- Vegan Soul Kitchen, by Bryant Terry
- Vegan with a Vengeance, by Isa Chandra Moskowitz
As always, feel free to ask if you’d like to know where a specific recipe came from.
Let’s never lose touch.
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