I’ve been negligent about posting the most recent batch of 15 recipes completed. Here they are.
76. Vegan Chopped “Liver”
Source: Silk Road Vegetarian
Notes: While the texture isn’t the same as my uncle’s traditional chopped liver the flavor is surprisingly similar. Instead of liver and eggs, this recipe uses zucchini and toasted in walnuts.
77. Strawberry Poppyseed Dressing
Source: Tastes Lovely
Notes: I stopped buying packaged salad dressing years ago. Making your own salad dressing is easy, less expensive, and healthier. This was a perfect dressing for early spring salads.
78. Strawberry Pecan Salad
Notes: During the winter I fill up on soups and hearty dishes. Once spring hits I crave greens. This was a bed of baby spinach topped with brie, raw pecans, and strawberries.
79. Roasted Beets and Balsamic Carrots
Notes: I made this for Passover as an appetizer. I roasted the beets with a little Rosemary at 375 for about 45 minutes. I put the carrots in on a sheet drizzled with balsamic vinegar and olive oil. I put them in about fifteen minutes after the beets because the carrots cook a bit faster.
80. Roasted Asparagus and Baby Artichokes
Source: Cooking Light via My Recipes
Notes: I also made this for Passover. This was a side dish for the main meal and was delicious.
81. Asparagus Mimosa
Notes: This is a yummy way to have spring veggies for breakfast.
82. Pistachio Orange Blossom Salad
Notes: I couldn’t find good watercress so I used mustard greens instead. They are both stronger greens with a more peppery flavor so I often substitute them for one another.
83. Chocolate Covered Strawberries
Notes: This was so easy just melt good bittersweet chocolate on the stove and dip the strawberries. Place them on parchment paper to let them harden. We learned the hard way that white chocolate and milk chocolate cook doesn’t melt evenly without burning so if you want to use those types of chocolate make sure you use a double boiler.
84. Spring Veggie Hash
Notes: This was inspired by a dish I had at a restaurant. I served an over easy egg on top of roasted potatoes, fresh peas, and asparagus.
85. Rosemary Potatoes
Source: Pocket Change Gourmet
Notes: Easy Peasy!
86. Strawberry Rhubarb Salad
Source: Bon Appetit
Notes: Strawberry and Rhubarb are one of my favorite spring combos and this salad was a great way to spice up a brown bag lunch.
87. Bavarian Deviled Eggs
Notes: I mixed dijon mustard and vegan mayo with the egg yokes and topped them off with Caraway Saurkraught from Hawthorn Valley Farm.
88. Coconut Cardamom Seitan and Veggies
Notes: I cooked seitan on the stove top in Calcutta Kitchen’s Bengali Coconut Cardamom Simmer Sauce.Once the seitan started to cook I added spinach and snow peas to the saute pan and served them over cauliflower rice.
89. Strawberry Rhubarb Pocket Pie
Notes: I took strawberries and the leftover rhubarb in sugar and lemon from the salad above and wrapped them in puff pastry. You can make four, four-inch pies from one sheet. Next time I’d paint the puff pastry in egg so it would get more golden when it bakes. Make sure to cut vents in the puff pastry so the pies don’t explode.
90. Puy Lentil Galettes
Notes: I used labneh instead of greek yogurt for the sauce.