La Dolce Vegan


Man, I love this cookbook! I have had it for a while, but for some reason, I didn’t use it until recently. A couple of weeks ago I got it out and realized that I should have been using it all along, because there are a lot of awesome recipes. I made the fruit dip for a picnic at the local Shakespeare festival, but I have no picture. It was really good, though, and I loved how it was all healthy and still felt like a treat.

Last week I got a delivery from my gardeners with radishes, lettuce, spinach and fresh parsley, so I decided to find another recipe to try. I didn’t find much for the veggies, but I did find a great recipe for some fresh herbs–Peacefrog’s Artichoke Heart Pasta. I used the parsley and some basil from out in my garden. It was so delicious and easy! I did get a picture of this one:

Doesn’t that look delicious? I pretty much followed the recipe as is, although I did use a bunch of grape tomatoes instead of one large tomato, and I just used water instead of vegetable stock, but it was still great.

Tonight I got this cookbook out again, but I had to use a bit more creativity. I made Karen’s Mexican Burrito Pie, but I only had three tortillas instead of the five the recipe called for, and I was out of shredded cheese and pinto beans. I had some sliced cheese and black beans, though, so I used those instead. I think the cheese may not be entirely vegan, and I honestly prefer Tofutti, which is vegan. Next time I will get that, but this was still an awesome casserole.

I can’t seem to add another picture, so I will continue this in another post….


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