This week has full of some amazing new recipes I tried, that I have to share with you all.
Monday: First up was one of my favorite blogger Spabettie’s Avocado Shiitake spring rolls . I had never made spring rolls before, so I was a little nervous, but they turned out to be similar to sushi, even easier. Once all the ingredients were prepped, it just became a quick assembly line of work.
My spring rolls did not turn out quite as pretty as Spabettie’s, but they were still pretty delicious.
The REAL star of this dish though, is the Spicy Coconut Almond Dipping sauce.
It’s amazing the amount of flavor that packed in with so few ingredients. I highly recommend trying this sauce for dips or dressings. Thanks, Spabettie!
Tuesday: Korean Tacos. These are one of my favorite fast, weeknight dinners. So much flavor is packed into this small dish. I filled my tacos up with korean tofu, avocado, bellpepper, radishes, cilantro, sriracha and black sesame seeds.
Wednesday: Cabbage & kale salad and The Soup that Heals
I made huge salads this night using: kale, red cabbage, yellow bell pepper and hemp seeds. I topped it off with Lisa’s tahini cashew dressing. This dressing is so creamy and flavorful, I am glad I have leftovers. The dressing was hearty and decadent enough that I did not even put avocado on my salad, this is a huge deal because I add avocados to everything.
I also made a big batch of The Soup that Heals at the beginning of the week, and had a nice, warm bowl alongside my fresh salad.
Thursday: Indian food
We went to my favorite Indian restaurant The Clay Oven. We started off with samosas, that ate too fast to take a picture of. Oops.
I ordered the Tikka Masala Curry and ate it with basmati rice and garlic naan. YUM.
Dessert was my favorite carrot pudding topped with slivered almonds:
Friday: Loaded veggie dogs with mac & cheese
We had a wild Friday night and made veggie hot dogs, while watching Harry Potter & The Prisoner of Azkaban (which I fell asleep half-way through), because apparently I am 8.
I loaded up my hot dog with veganaise, hot mustard, ketchup, onions, tomatoes and olives.
We also had Amy’s Vegan/Gluten-free macaroni and cheese on the side. This was pretty tasty! I topped it off with paprika, garlic salt and fresh cracked pepper.
Let me know if you try any of these recipes. I highly recommend the spring rolls & tahini dressing!