Cheesy Chickpea Quinoa and Spinach from Clean Eating Chelsey
I started off with high hopes for the recipes on this website, but thus far, nothing has been very exciting. This meal combines a lot of my favorite ingredients, but it just had no flavor or kick. It seems like a lot of these recipes rely on nutritional yeast to make them “interesting,” but nutritional yeast is actually kind of boring. All in all, this was an OK meal, but I haven’t even touched the leftovers…
Falafel Pie from The Vegan Stoner
Yum! This recipe is so delicious and so easy to make! I actually made the falafel and the hummus from scratch (using recipes from Appetite For Reduction) and used spinach instead of cucumber. I also used regular soy yogurt instead of combining it with everything here, and it tasted just as good–but that’s the point with the Vegan Stoner: using the template making the recipe your own. This isn’t the first time I have made this and it certainly won’t be the last.
Mashed Potato Stuffed Bell Peppers from Cooking Stoned
I had a yellow bell pepper that needed to get eaten and no clue what to do with it. Meanwhile, I also had three potatoes left, so when I came across this recipe, I knew it was the perfect way to use up some straggler ingredients. It was simple, and made a great snack, though larger-scale preparation could make it part of a full meal. I served it with some leftover salad (also with potatoes) and it was a nice compliment.
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The Best South Indian Dahl from Tea Cup Tea via A Cup of Jo
When I saw that this claimed to be “the best,” I knew I had to try it. Luckily, it was also easily made vegan. We followed the recipe pretty closely, but actually ended up using way more spices because it was just bland. The cashews added a crunchy texture, but the overall taste was just average. However, we had leftovers today for lunch and it was WAY better. So if I made this again, I would let it sit overnight to allow the flavors to be soaked up in the food.