Recipes Worth Making
This dish was delicious the first day and even better as leftovers. Letting flavors meld for an extended period of time always does something magical to a dish. I only used half the amount of walnuts because that’s what I had on hand and it still turned out great. The wine is optional but I think it adds a nice richness to the Bolognese so I’d recommend using it.
My only gripe with this lentil Bolognese recipe, as well as others I’ve made in the past, is despite being “meaty” from all the lentils and veggies, the sauce comes out on the thinner side so it doesn’t stick to your noodles very well. I had a cashew alfredo sauce on hand so I tried adding about a tablespoon of the sauce to my bowl to help thicken the Bolognese and thought it really helped give it a nice creamy texture. I served some of the leftovers over a baked sweet potato which was also very tasty!
Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw
The first time I tried this recipe, I made half the cauliflower as directed and left the sauce off the other half. I personally didn’t want my cauliflower doused in butter, but knew my husband wouldn’t be opposed. The texture of the cauliflower without the sauce is maybe a little bit too crispy for these tacos since the slaw is also very crunchy. That said, my tacos were still delicious even with just a sprinkle of hot sauce over the cauliflower. Made as directed, the overall texture of these tacos is great.
Both my husband and I agreed, the texture of the cauliflower without the sauce almost mimics that of a chicken nugget. We both agreed the cauliflower sans sauce is tasty enough to eat on its own or in other plant-based recipes that need a “meaty” ingredient. My two-year-old also enjoyed the crispy cauliflower on it’s own and used it as a vehicle for salsa and guacamole. The texture of the cauliflower softens a bit once it’s been refrigerated, which I thought made it perfect for tacos the next day.
The jicama-carrot slaw is a delicious topping for these tacos but also makes for a great side salad. It’s just the right amount of spicy, has a subtle sweetness from the dates, and the mint is the star ingredient that really makes this slaw something special.
The Best Vegan Gyro (with Tofu)
This has become one of my go-to recipes for plant-based sandwich meat. To make this recipe even easier, I throw all of the marinade ingredients in a bag, slice the tofu into thin squares or rectangles, throw them in the marinade for an hour, then lay the tofu on a sheet pan and bake at 400 degrees for 20 minutes (flipping them over at 10 minutes). If I haven’t frozen the tofu, I’ll press it for 30-60 minutes to remove some liquid; the texture still turns out great. I use low-sodium tamari for the marinade as I prefer the taste over soy sauce. For soy sauce or tamari-based marinades, I stick to an hour or less of marinade time; otherwise, the tofu tastes extra salty.
I like to serve my gyros with hummus, Greek salad, pickled onions, tahini dressing, and/or tzatziki sauce.
This is a great recipe for using up whatever vegetables you have in the fridge. I used asparagus, snap peas, broccoli, and carrots. I cooked the quinoa for 20 minutes and thought it was maybe a little too crispy; I’ll try 15 minutes next time. The salad was a bit bean-heavy for my liking. I served it alongside baked tempeh, sweet potatoes, and bruschetta. I think using a full can of beans works great if serving this salad as a main dish but I’ll reduce the amount to 1/2 can when serving as a side. Highly recommend topping with pickled onions!
Vegan Cheddar Cheese Spread Sauce
This cheese sauce is very versatile. I’ve used it for quesadillas, enchiladas, nachos, grilled cheese sandwiches, and mac and cheese. My toddler likes to use it as a dip for just about any type of food. I find it works better for quesadillas and nachos when it’s thicker (just add a few extra minutes of cook time on the stove). For mac and cheese, you want the sauce to be a little less thick but not runny; otherwise, the sauce won’t stick well to the noodles. Depending on how much salt you add to the water when cooking your pasta, you might need to add a sprinkle of salt to your dish at the end.
I love quick breads but find most recipes to be a bit too sweet for my liking. Since I usually eat mine in the morning with a cup of coffee, I’d rather it not taste like cake. To cut back on the sweetness, I used 1/4 cup less sugar. I didn’t have quite enough pumpkin so I added a packet of apple sauce (~1/3 cup). I try to use oil sparingly but knew it would impact the texture of the bread if I took out too much so I used 1/3 cup. Next time I make this bread, I’ll try 1/4 cup of oil and see if the texture still turns out. I added one teaspoon of apple cider vinegar to the soy milk. The vinegar helps soften the crumb of the bread and imparts a subtle tangy flavor. Definitely recommend the pepitas; they add a nice little crunch.
This cake is a tasty, somewhat healthy treat. It wasn’t overly sweet and paired nicely with vanilla yogurt. My husband and toddler enjoyed it with ice cream. I had leftover plums so I made a plum sauce to drizzle over the top instead of using the fruit preserves. It was a nice addition but the cake was good without it, especially when served with yogurt or ice cream. Next time I make it, I’ll add sliced almonds to the top to add a little texture.
Other recipes I’ve made recently:
I found the tofu in this dish to be lacking flavor. Unlike other recipes where the tofu is marinated in the sauce prior to baking, this recipe has you bake it first. After it comes out of the oven, the tofu gets a quick 5-10 minute soak in the sauce, then you scoop it out of the sauce and pan-fry for another 5 minutes. Baking the tofu before putting it in the sauce helps the tofu keep its firm texture, but prevents the tofu from really absorbing all the delicious flavor of the sauce.
My preference is to marinate tofu and then throw it in the oven. It doesn’t get quite as firm, but it comes out with a nice chewy texture and crisp edges from the caramelization of the sauce. As mentioned above, I stick to an hour or less of marinade time when using soy sauce or tamari-based marinades to avoid extra salty tofu. The overall flavor of this dish was good so I’ll likely try it again using my preferred cooking method for tofu.
Ideas Worth Considering
Brené Brown
The essence of growth is the willingness to be vulnerable.
Vulnerability is not weakness, and the uncertainty, risk, and emotional exposure we face everyday are not optional. Our only choice is a question of engagement. Our willingness to own and engage with our vulnerability determines the depth of our courage and the clarity of our purpose; the level to which we protect ourselves from being vulnerable is a measure of our fear and disconnection.
Reflections
My upbringing led me to believe anything less than perfect was unacceptable. Failure to live up to this standard was often met with criticism, and that criticism led to a sense of shame. Upon reflection, it seems I’ve protected myself from being vulnerable to avoid shame.
I’ve come to realize the purpose of criticism is not to make you feel weak and inadequate, but rather to help you identify areas of weakness. Criticism serves to direct your attention to potential gaps in your thinking that may be inhibiting your growth; it’s an essential component of the growth process.
Over the past few years, I’ve hesitated sharing my creative work in fear of criticism. I now see this has limited my potential for growth. Here’s to letting go of fear, being vulnerable, embracing the unknown, and trusting my intuitions. Who’s with me?
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