Long-time readers of the blog will remember that every now and then I get on a “plant-based kick.” As I continue to read more and more about the health, ecological, and economical benefits of removing animal-based products from one’s diet, I keep getting the urge to do so. But one of the things that would be quite difficult for me to give up would be baking and making desserts. So, I am “testing the waters” so to speak.
Continue reading “A Quick Foray into Vegan Baking”As I mentioned in my previous post, I did do some cooking this weekend, but I did not make Ina recipes.
Instead, I chose to make recipes that would give my family and me a little more plant protein versus meat protein. So, I crafted two dishes and my family liked them.
The first one was a take on Beef Wellington, but instead of meat, I used a delicious mushroom mixture to wrap in the puff pastry.
The other dish I made was kind of my own creation. I used quinoa and chickpeas (garbanzo beans) as the star players and make a dish that also featured kale, an orange pepper and cherry tomatoes. I added in some sherry wine and spices and it was so yummy! Though, I think I needed more salt and pepper. Oh well, you live and learn, right?
I’m not sure what I will make this week, but it will be an Ina recipe, that’s for sure!
Also, the cookbook reviews will return next week, but there will be more time between them. They will not be a weekly post, but I do still plan to review all twelve.
Sit tight, more is coming your way soon!!
