Balsamic Roasted Carrots from Alaska from Scratch
We had some leftover carrots that were not designated for a particular use and were about to go bad, so I needed to do something with them, and this recipe sounded perfect. To be honest, I wasn’t that excited about the one I tried fresh from the oven. But the next day I needed a healthy snack before heading out, so I sprinkled some salt on these, and heat them up, and they were pretty tasty. Not a recipe I will use often, but it’s good to have when there are some carrots that need to be eaten before going bad.
Broccolini Fried Rice from A House in the Hills WITH Peanut Tofu Satay from The Gluten Free Vegan
I combined two recipes that looked delicious in an Asian-inspired meal, and this was the result. The broccolini was great because it had a tangy hint of flavor from the lime, and it went well with the peanut and tofu combination. My only complaint about the latter is that the cornstarch batter made the tofu soggier, not crisper. If I make this again, I might just marinade the tofu and not coat it, to see how that changes the texture.
Coconut Red Lentil Soup from Alaska from Scratch
Soups are strange; you can find a recipe with ingredients you like and it will turn out so-so, but you can find a different recipe with almost all the same ingredients and maybe a few variations and love it. Keeping that in mind, I was skeptical about this soup, but it turned out to be a winner. The combination was nice and the flavors were great. I ended up using five cups of water instead of seven, namely because my pot was too small, but that gave it a thicker, stew-like consistency, which I liked. I will definitely be making this again.
Grilled Sweet Potato Tacos with Lime Crema from A House in the Hills
Just about every recipe on this site is a winner, and this was no exception. It was also serendipitous: I had a sweet potato I wanted to use for dinner, but didn’t know how. Then this recipe popped up on my feed and my mind was made up. I altered the recipe a bit (regular lettuce instead of cabbage, adding the suggested avocado) but it was still good. I put the potatoes in the oven as well, since we don’t have a grill. Also, I made my own corn tortillas (which I am kind of terrible at) and even though they were bland, the flavors in this recipe covered that up. As for the crema, it was maybe a bit too tangy and salty on its own, but when combined with the jalapenos, the two balanced one another out quite well. Definitely another great recipe that I will try again (and it’s easily customizable too)!
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Thai Cashew Quinoa with Ginger Peanut Sauce from Alaska from Scratch
I have had this recipe bookmarked for months and finally got around to making it. Verdict: the quinoa and veggie mixture itself is not all that unique or remarkable. It tasted OK, but I wouldn’t say I loved it. The baked tofu, however, is wonderful. It’s great for topping veggies dishes, putting in sandwiches, or just snacking on by itself.