The Chef: ElizabethThe Menu: An interesting mixture of recipes inspired by The Conscious Cook! Today's recipes are "inspired by" as opposed to "made from" the book, since—in our typical Friday style—we were running slightly low on ingredients. So, we have the lovely Roasted Fingerling Potatoes, and the Vietnamese-style Tofu Heroes with Asian Slaw, and, finally, a big kale salad. Since we went with whole-wheat bread instead of the requisite baguettes, Elizabeth decided to serve our sammies open-faced, and with chopped basil instead of cilantro, which she pretty much can't stand.
The Goods: First, a big congrats to Debbie! Hers is the winning answer from yesterday's comments. Debbie, send us an email with your full name and mailing address, and we'll send your copy of The Conscious Cook right out. It's with great sadness that we come to the end of this week. It will definitely be difficult to go back to our steady diet of whatever's-in-the-fridge casserole and a-salad-is-like-a-meal-right? salad after totally feasting on the amazing recipes from our Book of the Year Veggie Award winner! So, for the last copy that we'll be giving away, tell us in the comments: Which recipe from this week are you dying to try?!
Definitely the Quinoa Maki and Miso Soup. Sounds really yummy!
ReplyDeleteMediterranean Wraps :)
ReplyDeleteThe med wraps I would definitely have to try. But the first meal would be the Spring roles & Bread. Basil I don't really like but I am interested in making foods in different ways to see if I can find a way that I would like it. And that way sounds really good. Spring roles can be made in so many ways I love to try new ones. And I am still learning to work w. tofu. So any chance I get to try a new glaze I do. But everything sounds super yummy! :)
ReplyDeleteI NEED to make the quinoa maki. I live for sushi; this would be an amazing vegan substitute for my beloved (& sorely missed) spicy crab rolls!
ReplyDeleteThis one, actually. Tofu, prepared any way is amazing, plus with asian slaw on top? Awesome!
ReplyDeletePenne & Kale Salad.
ReplyDeleteThe quinoa maki and miso soup! Japanese + Quinoa = Perfection
ReplyDeleteQuinoa Maki and Miso soup! YUM! They are different and sound amazing!
ReplyDeleteThe wraps highlighted yesterday (Thursday) are on my list to-make. I love chickpeas (black beans too, but I'd probably follow the recipe) and they can be perfect for lunch at work.
ReplyDeletethe quinoa maki looks like it would be really fun to make!
ReplyDeleteI would have to make the springs rolls first, yum. Then I would know what Ponzu sauce is!
ReplyDeleteDefinitely the Vietnamese-Style Tofu Heroes. Those sound amazing.
ReplyDeleteI'd say the Ponzu-glazed Tofu Crystal Rolls, though the Mediterranean Chickpea Wraps come close second!
ReplyDeleteThe Whole Wheat Penne with San Marzano Tomatoes, perfect for a chilly fall evenng.
ReplyDeleteAll of them...but especially the vietnamese heroes. I miss vietnamese food--everything at the place I went to has animal broth.
ReplyDeleteAll of the recipes look great but the Mediterranean Chickpea Wraps look particularly enticing and I always have chickpeas handy,snicker.
ReplyDeletePaul Becker
Oshawa Canada
I would have to say that the Med wraps would be my choice. We are trying so hard to go to the vegetarian side so great recipes are such a big help.
ReplyDeleteThe Mediterranean Wraps are what have my mouth watering.
ReplyDeleteAlicia Webster
5webs@comcast.net
Ponzu-glazed Tofu Crystal Rolls... sounds delicious!
ReplyDeleteWithout a doubt THE SPRING ROLLS!!! Yum!
ReplyDeleteI'm looking forward to the quinoa maki and miso soup!
ReplyDeleteThe Whole Wheat Penne with San Marzano Tomatoes sounds amazing!
ReplyDeleteThe Quinoa Maki and Miso Soup would hit the spot perfectly! Mmm...
ReplyDeleteDefinitely the quinoa maki! I used to be a real mushroom hater, and then I implemented my Mushroom Appreciation Project, and gradually came to genuinely enjoy mushrooms! Now I am working on Seaweed Appreciation Project, and to my surprise those Quinoa Maki rolls really caught my eye! S.A.P. must be working!
ReplyDeleteboth of today's recipes! love potatoes, love tofu!
ReplyDeleteAbsolutely the Mediterranean Wraps!!
ReplyDeleteThe mediterranean wraps look so tasty!
ReplyDeleteI think Tuesday's meal -- quinoa maki with miso soup -- looks amazing. That'd be my first stop!
ReplyDeleteYou had me at San Marzano Tomatoes. Add those to pasta, and you've got the basis of great comfort food! So it's definitely Monday's "Penne and Kale Salad" for me!
ReplyDeleteThose Mediterranean wraps look delicious. It's hard to pass up any dish with chickpeas!
ReplyDeleteI checked out the book on the HarperCollins Website and honestly can't wait to make the: Peppercorn Encrusted Portobello Fillets with Yellow Tomato Bernaise and Mashed Potatoes.
ReplyDeleteThat just sounds amazing!
My hungry belly chose for me this morning - and chose Ponzu-glazed Tofu Crystal Rolls.
ReplyDeleteMy favorite recipe is probably the simplest...the kale salad. I've always eaten my kale cooked. But this looks so fresh and green in the photos. Fabulous!
ReplyDeleteI'm a sandwich person, so tofu hero is my first choice.
ReplyDeleteSpring rolls with the tomato basil bread - it makes my mouth water thinking about it
ReplyDeletePenne and Kale salad - yum!
ReplyDeletetomato basil spread! tomato basil spread!
ReplyDeleteHonestly...the Vietnamese-Style Tofu Heroes. I love vietnamese food and it's rarely vegan..or even vegetarian!
ReplyDeleteThese Vietnamese-Style Tofu Heroes sound amazing. I definitely want to try them out! :]
ReplyDeleteMediterranean Wraps. I love wraps in general since they're easy and portable. Those look awesome!
ReplyDeleteDefinitely the whole wheat penne with San Marzano tomatoes. I love pasta!
ReplyDeleteDefinitely the quinoa maki!
ReplyDeleteOMGosh I cannot wait to try the Potato-Leek Soup! I thought a recipe I had from Seattle was great but this sounds even better! My elderly mother often complains about the vegetarian dinners I make us not being hearty enough, and the side is perfect for that! Wholesome and satisfying, seasonal, AND the produce is at the farmer's market. Brilliant!
ReplyDelete