Since I'm behind a week on Cookbook Mania (I don't know what else to call it really, so we'll go with this unless you can think of a better title), I've been cooking up a storm this week. I made it through 8 cookbooks and the week isn't even over. I was stuck at home with what I thought was pink eye (seems to be better now), so I took advantage of that time at home and cooked my butt off. Dad and I are eating well this week!
I cooked the Couscous with Tofu and Vegetable Salad from Modern Day Macrobiotics and served it with blanched kale and Roasted Root Vegetables with Roasted Garlic-Lime Dipping Sauce from Vegan Soul Kitchen by Bryant Terry (click the image to the left to see more details about the book and see below for the recipe). When I'm cooking at night the light is horrible in my kitchen, so I apologize in advance for the lighting in any future blog posts. This recipe was delish! At first I was a little scared that the sauce was not going to mesh well with the roasted veggies, but it grew on me so much I poured it over my greens too.
For breakfast the following day I made the Chai Spelt Pancakes from Vegan Diner by Julie Hasson. I love me some greasy diner food every once in a while but rarely cook that kind of food at home (Spiral Diner takes care of those needs for me). I love pancakes and I love chai tea, so this recipe called out to me (and it's one of the healthiest ones in the book). Julie let me share the recipe with you all and it's over on my HappyCow blog post today! Go get it, this pancakes are yum! This book is full of your diner favorites, not all of them are greasy but all the recipes look delicious (click the image to order this book)!
For lunch I went with a comforting Azuki Bean Soup from Cooking For Health series by Aveline Kushi. This is one of my old school macrobiotic books from when I was in culinary school. I will talk about that next week and share the recipe with you!
Then I made some cookies that were suppose to be more like a graham cracker from Love, Eric by Eric Lechassuer, Graham Rosemary Squares. I'm trying to follow the recipes as stated for this project because I have a tendency to change a recipe completely and do my own thing. When I started the recipe, I kept looking at the photo in the book and looking at the instructions. I knew there had to be something missing here. The first thing to do was to whisk together the dry ingredients, which included sliced almonds, rolled oats and pastry flour. The photo showed a flat cracker with no chunks. But the almonds and rolled oats are very chunky.
I continued on through the recipe and realized without a doubt when I mixed the wet into dry ingredients, that something was amiss. The dry ingredients actually needed to be blended in a food processor first into more of a pastry flour. That was missing from the instructions. So, I just made them into cookies with all the chunks and they were delicious! I had no idea how very delicious rosemary would be inside a cookie. Bliss!
Bryant was sweet enough to let me share his recipe from Vegan Soul Kitchen with you. I love me some roasted root veggies. It's one of my go to recipes in the winter. Dad was the one that actually chose this recipe. Good call Dad! But before I share the recipe I must tell you how EXCITED I am about Bryant's new book The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus. It is hands-down one of the most beautiful books and the recipes are right up my alley. A proper review will come at a later date, but just take a "Look Inside" on Amazon to get a wonderful feeling looking over this creative new cookbook.
Roasted Root Vegetables with Roasted Garlic-Lime Dipping Sauce
Makes 4 to 6 servings
1/2 pound of each, carrot, celery root, rutabaga, sweet potato, turnip, all peeled and cut into 1/2-inch chunks
3 tablespoons olive oil
1/2 teaspoon coarse sea salt
Roasted Garlic-Lime Dipping Sauce
One head of garlic roasted
1/4 cup extra-virgin olive oil
1 tablespoon minced cilantro (I doubled this)
1/4 cup lime juice
1/4 cup water
1/4 teaspoon coarse sea salt
Freshly ground white pepper
Preheat oven to 450 degrees F. In a large bowl, combine the vegetables and toss with olive oil and salt. Transfer veggies to a large roasting pan and roast for 1 hour, tossing every 15 minutes for even cooking. Transfer veggies to a large bowl and toss with 1/2 the dipping sauce.
For the dipping sauce (make ahead of time): Roast garlic by chopping off small portion of the top of head, exposing cloves but leaving it intact. Place in foil, drizzle olive oil on top, wrap in foil and roast in 325 degrees F oven for 1 hour. Squeeze out all the cloves and blend with the rest of sauce ingredients until creamy. Season with salt and pepper to taste.
What cookbooks have you cooked out of this week? Share with us some of your favorite meals or new culinary adventures!