yep, not one of my brightest moments... placing a cookbook face down on a still hot element. So, before I launch into more photos of my foodtv.ca recipes, this pic is for all you young cooks and new vegans: cooking is a journey of learning and experimentation, successes and well, muck-ups! I'm still learning about food and cooking every day. Every day. And, as for kitchen troubles... just ask my kids how often our smoke alarm going off! (seriously, though, it IS a bit sensitive, yeah, that's it) ;)
And one of you 'new' and young vegans is Liz, or as we know her: veggiegirl. As I mentioned before, I have 'adopted' her in an adopt-a-blogger event. So, she will cook one of my recipes and post about it, and I will make one of hers (Liz, I have chosen her "S'mores' Muffins" unless you have another suggestion).
Since Liz has already baked quite a few things from my books, I thought I'd "challenge" her with a new savory recipe from my foodtv.ca set. So, Liz, what do you think about either the Walnut-Pecan Balls from my last post, OR... one of these recipes:
Peanut Thai Vegetable Stew. I posted briefly about this stew before, though I don't think my photo does the flavor of this soup any justice. It is creamy, lightly spicy, aromatic, and chock full of veggies... and tofu too. The big thing to note about this recipe is to add the spinach *just* before serving. Keep those greens green! If overcooked, they get gray and the flavor changes and isn't that pleasant. So, add the greens and stir through before serving until just wilted. If you have leftovers, try to scoop out any remaining spinach and eat it before storing the leftovers. Then, when reheating the leftover soup, you can add more fresh spinach again before serving. Really, this bit of effort is worth it!
Next up, Mexican Bean Soup with Chipotle Avocado Cream. This I also posted about before, and again, I just love this soup. It is spicy and flavorful, but without the spicy heaviness that chili sometimes has. It is lighter and fresher, and the dose of lime really livens the mix. Definitely make the Chipotle Avocado Cream (the chipotle flavor is very faint, and not spicy) to serve on top... and have some tortilla chips on the side for dipping too!
And, get your spoons ready! Or veggies. Or chips.... or yes, your fingers. 'Cause this Raw Aioli is that good, you'll be using whatever you can to scoop it up! Here, I've simply baked a yellow-flesh sweet potato whole, then split it down the middle and put on a dollop of the aioli. The sweetness of the potato against the rich, salty aioli is wicked good - good enough for a meal on its own!
Though, I was on a cooking streak and served these potatoes and aioli with a new spiced lentil 'n kidney beans recipe (I don't really have an official name for this dish yet) over brown rice and a hefty salad alongside....
Okay, skedaddle... go cook!... and eat, drink & be vegan!
(and Liz, have you decided yet?) :)