I really like cooking, especially plant-based cooking. Whether it’s making up a recipe on the fly, or following someone else’s recipe..it’s a lot of fun to me. This weekend I got to do a lot of yummy cooking.
Saturday night I made Fat Free Vegan’s Mexican Pumpkin Soup with the jalapeno and Salsa Corn Muffin’s from Prevent and Reverse Heart Disease Cookbook. I’ve been trying to make something from that book every weekend. I love the soup as it’s very flavorful and the pumpkin adds a nice creaminess to it, but it doesn’t taste very ‘pumpkiny’ to me. The muffins are TO DIE FOR!!! I think I ate 8 of the 12 I made! What made the meal even more fun was the simple tomato and cilantro salad I served as well as an avocado ‘butter’ I made for the muffins. Not that the muffins need any kind of spread as they are yummy on their own, but I wanted to try something different. I took an avocado, some lime juice and a touch of sea salt and blended it with my immersion blender…WOWZA…what an awesome spread…it was creamy just like butter, but better! I will be making this again soon.
Sunday night I made the Eat Loaf, Garlicky Mashed Potatoes with Mommy’s mushroom Gravy and green beans…it was a very comforting meal. I used some ginormous yukons I got at Trader Joe’s so I have a LOT of mashed taters left. I love all the leftovers this meal makes. My husband thinks this batch is better than the last batch I made! I did use the recommended zucchini this time and added some more seasonings and more salsa to it and it tasted great!
I only had a little trouble cooking as I managed to slice through my thumbnail while I was slicing kale for lunch salads. It’s pretty hard to cook without the use of your thumb-even if it’s on the left hand (I’m a ‘righty’).
Here are some photos…I highly recommend you pick up this cookbook…the recipes are very easy to follow, and don’t have very complicated ingredients. Every recipe has been a success…I can’t wait to try more!