Friday, January 28, 2011

Color Me Vegan Part 2

I've made even more recipes from Color Me Vegan! Since I'm an organized, planner-in-advance type person, I'm really enjoying my cookbook project. I know what I'm going to make for dinner when I get home in the evening and I have all of the ingredients waiting in my fridge. These recipes all make several servings, and I've been putting the leftovers in containers right away so that Dennis and I can just grab lunch to take to work in the morning. Some recipes even made enough leftovers that I didn't have to cook dinner every night. (I'm talking about you, Manicotti!) I've also been making sure our breakfasts have been taken care of in advance too. A little bit of planning means less work for me in the long run, and I love it! We're saving money too, since we haven't had to get take out for lunch.

I made Raspberry Lemon Muffins so we would have breakfast for a few days. My friend Jen made these for our brunch potluck a few weeks ago and they were really good. I used gluten-free flour instead of wheat flour, and the muffins came out a little weird, but they were still pretty tasty.

 I made Hot Tamale Pie because it was cold and the name called to me. This was really easy and really good!

 I really loved the cornbread topping on this. I added extra nutritional yeast to make it cheesy.

 I love garlic and I also love greens, so Garlickly Greens with Pasta seemed like a natural choice for me. I actually used more garlic than the recipe called for. I also added cannellini beans for flavor and for some extra protein.

 I wasn't sure if I would like Sweet Potato Tacos but I was intrigued, so I made them. And I'm glad I did because I loved them! Since color is the theme of the week, I used blue corn taco shells. I served this dish with spicy rice and beans. 

When we ran out of muffins, I made blackberry breakfast bars. And to make it interesting, I used both blackberries and blueberries. This photo looks a little boring, since it's pretty much just a brownish, squarish blob, but these bars were really good! Next time I make these I'm doubling the recipe! There seemed to be an error in the recipe though. The instructions say to bake the bottom layer until the berries are bubbly and then it tells you to add the berries and top layer and bake for 20 more minutes. Hmmm... the berries are supposed to get bubbly before they're cooked? I went with my instincts and didn't cook the berries with the bottom layer, which is what I think you're supposed to do.

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  1. That's what I need in my house: premade breakfasts. I am not a morning person at all, and there is always a mad scramble in my house to make the train. I would love to know how to make the blueberry squares. They're perfect to just have on hand.

  2. I'm not a morning person either, so I like to make sure breakfast is taken care of ahead of time. Sometimes I make oatmeal in my slow cooker, sometimes I make lots of muffins, sometimes I make something "special" like the blueberry bars. It makes mornings so much easier!