Hi all, the weeks just seem to fly by faster and faster! It’s Friday once again!
For those of you who can have Daiya (and I’m jealous of those of you who can), check out this recipe for Buffalo Chickpea Dip. Looks really good!
This week my friend Mary, the kale whisperer, bestowed a crap ton of eggplant from her neighbor’s garden on me. So I’m (Denise) trying to find ways to use it creatively. I think I’m going to can some of it in the form of a ratatouille or a caponata, but I also found this recipe for an Eggplant, Chickpea, Potato & Coconut Curry. I obviously can’t do coconut, but I’m thinking cashew cream would make a great substitution. This also looks awesome and feeds my spice tendencies, Aubergines with Ginger, Spring Onions, and Red Chili.
Halloween parties are around the corner. Check out this cool Roasted Garlic and Dill White Bean Dip to bring to social events. It’s always good to bring safe food you can eat to gatherings rather than worry about what people put in stuff.
Ever since I tried (and liked) Daiya’s vegan strawberry cream cheese-style spread, I’ve been craving pumpernickel bread (toast) to put it on. I may have found a recipe to start with — and this weekend sounds like a good time to try it.
On the very same website, which I may be spending more time on, I found potato quinoa puffs with sriracha mayo. Pretty sure Denise and I should eat these. (Seriously. We should. -D)
To end on a simple note, I really really love broccoli. This recipe for roasted broccoli sounds awesome.
Hope that you all have a great weekend!