Last week however I picked up the latest copy of VegNews Magazine because their feature was Artisan Vegan Cheese. I’ve actually been wanting to purchase the book by Miyoko Schinner but wasn’t sure if I should spend the money. After all the last thing I need is another cook book I’m never going to use. The recipes upon first glance seemed so involved and a bit sensitive that I wasn’t sure I’d be up for it. So I bought the magazine which features six recipes from the book, as a sort of compromise. If I can make those six recipes or even two or three of them then the book might be worth getting.
Now as it happens this post isn’t about vegan cheese. I haven’t yet tasted the fruits of my effort - I chose to make the Brie which takes a few days to age. I did however get lured in by some lovely photographs of Chipotle Sloppy Joe’s, Crispy Chickpea Crepes, and Pesto Piadina. Since I was at a loss for what to make for dinner this week, and cine all of the above recipes were quick and easy and utilized ingredients I already had I thought why not try them? Well each one turned out extremely delicious, especially the chickpea crepe and the piadina. Piadina = my new favorite thing! So that took care of Sunday, Monday and Tuesday leaving me with a void to fill Wednesday. Well since I had such luck with those magazine recipes I decided to dig out the few old copies of VegNews I have lying around to see if I could drum up any inspiration.
In the April 2011 Issue I came across this delicious recipe. BBQ Lentil and Mushroom Tacos with Dijon Coleslaw. Sounded great and it tasted even better. My husband and I wolfed down five of these scrumptious tacos a piece and had several more of them this afternoon for lunch. They were a perfect blend of bbq lentil mushroom goodness and that tangy Dijon slaw on top finished off with a bit of creamy avocado was heaven! The perfect meal and I’ve got a little left over for lunch tomorrow too!
In the December 2011 Issue I came across a recipe contributed by Hannah Kaminsky of “My Sweet Vegan” fame. The recipe is for Sugar Plum Scones. Now I love scones, I’m a scone fiend actually and if you leave a vegan scone lying around near me it’ll surely be gone by the time you get back. Combine that with the tantalizing promise of a little sugar, and plums which I love and always have on hand and you’ve got an instant winner for breakfast. I made the scones yesterday for breakfast and we ate them warm out of the oven with some of the home-made Blueberry Lavender Jam I made a couple of months ago. Combined with the jam it was the perfect breakfast, but I think these scones would have been good with any sort of jam.
So, the lesson of this post is - don’t turn your nose up at a recipe just because it came out of a magazine. You never know what you might be missing!
PS: Sorry I don’t have pictures for all of the dishes but I only had the forethought to pull my camera out on Wednesday.
PPS: Don’t forget to pick up the latest issue of VegNews Magazine because it rocks!