Blended almonds gave this pasta just the right amount of creamy consistency. We also added a few tablespoons of capers to spice things up a little, and finely chopped carrot for a bit of sweetness. So good! This is definitely something we'll make again.
I must confess, I get into the habit of making the same tried-and-true dishes. I find something I like, and I tend to make it a lot. Earlier this week, however, I tried a few new recipes. One was the Soba Noodle Soup from The Vegan Table.
I didn't really alter anything with this recipe, other than opting out of slicing the shiitake mushrooms. Creamy cubes of tofu, mushrooms, kale, and soba noodles in a miso-based broth. What's not to like? Next time, I'll cook the kale a little more, however -- I like my kale more wilted than crunchy, especially in a soup.
J bought me a copy of The Indian Vegan Kitchen as a late Christmas present. Everything sounds great, but I was drawn to The Curried Potato Soup. This was an incredibly simple recipe, with garam masala and ginger providing much of the flavor. Instead of tomato sauce, I added some diced tomatoes, and it ended up being quite good.
And a few junk food recommendations!!! I recently tried an Alternative Baking Company cookie. I've been eyeing these cookies for almost a year now, but was (and frankly, still am) intimidated by the caloric amount listed on the back of the package. I ate one half of this peanut butter for dessert one night, and the rest for the second night. And wow! It was so good. Scarily good.
I was pleased to find that a local grocery store, Right By Nature, is carrying Primal Strips faux jerky. I tried the hot and spicy blend, made out of shiitake mushrooms.
This jerky has an uncannily similar texture to beef jerky. I've tasted a few other brands of vegan jerky before and have been disappointed by the greasy, chemical-ish concoctions. Primal Strips are just the opposite, bursting with flavor with absolutely no greasy aftertaste. I can't wait to try all the other flavors.