This week I only took one picture. I warned you.
Here’s what I made:
Cheddary broccoli soup
Roasted red pepper mac and cheese
Roasty soba bowl with miso-tahini dressing
Cheddary broccoli soup
I would definitely make this again
I made 0 substitutions
This would freeze fine
This was the standout recipe this week. I shared it with some friends for lunch and I wish I had doubled it! The combination of miso and nutritional yeast gives a great cheddary flavor.
It also underscores again one of the things that I love about this cookbook is that it's not reliant on vegan alternatives to things like cheese or meat. Nowadays you could totally pick up some Daiya or Miyokos cheese and make a broccoli cheddar soup, but I honestly like this simpler version better. It's not trying to mimic something (ok yes, it's trying to mimic broccoli cheddar soup, but I think you get my point).
While I loved this, I think it's more of a side soup than an entree. The next time I make it I feel called to put it in a big-ass bread bowl and wax nostalgic about nice afternoons spent at Panera.
Roasted red pepper mac and cheese
I would make this again
I made 0 substitutions
This would freeze fine
Just like I'm the queen of buying pre-made polenta and never using it, I am the duchess of opening a jar of roasted red peppers, using one, and letting the rest go moldy. No more!
For this recipe I just air-fried one red pepper, super easy and no waste! This is your classic cashew-based "cheese" sauce. And while I liked it and would make it again, there was something so magical about the sunflower mac that I'd choose that one over this one. And maybe that's just because I've had a lot of cashew-based sauces and the sunflower is a welcome new flavor.
If you want to try this one for yourself, you can get Isa's roasted red pepper mac and cheese recipe on her website!
Roasty soba bowl with miso-tahini dressing
I would probably not make this again
I made 0 substitutions
I wouldn't freeze this but I'm weird about freezing cauliflower...
I was skeptical about this one, and sadly I ended up not liking it. I like all the components (soba noodles, cauliflower, lentils) but the way they came together here just didn't do it for me. The herbs in this recipe are listed as optional, but your main flavor is coming from the sauce (and I do love a miso-tahini sauce) so I think having the extra layer of herbs is needed.
That said, I don't think it would change my rating of this dish. It does come together easily though!
Weekly reflection
I picked this week's recipes to be easy to throw together, and they were! Because my macarons didn't work out for my cookie party, I ended up making a modified version of these vegan and gluten free double chocolate chip cookies.
I used non-runny almond butter (Justin's brand) and I froze the dough before baking, and they turned out great. This recipe uses almond flour instead of a 1:1 gluten free blend, which may be more accessible for some people to find and I personally like the flavor/texture.
It was so lovely to have many friends over to share in a wealth of delicious cookies! Just look at this spread!
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