SCOTCH BROTH AND THE WORLD'S BEST CORNBREAD

Yesterday I Made:

SCOTCH BROTH AND THE WORLD'S BEST CORNBREAD for DINNER.

The SCOTCH BROTH recipe comes from none other than The Vegan Table By Colleen Patrick-Goudreau.

According to Colleen's description, this is a traditional Scottish soup served during the winter time.

Made with lentils, green split peas, barley, potatoes, carrots, leeks and onions.

It turned out to be more of a split pea soup.

Thick, hearty and perfect for a rainy day!

THE WORLD'S BEST CORNBREAD recipe came from the web.

But for the life of me, I can't remember from where.

I used whole wheat flour, earth balance, corn meal, green onions, minced jalapenoes, and garlic.

It turned out moist, spicy, and just plain mouthwatering!

BETTER-THAN-TUNA SALAD SANDWICHES

Yesterday I Made:

BETTER-THAN-TUNA-SALAD SANDWICHES for DINNER.

Another great recipe from The Vegan Table By Colleen Patrick-Goudreau.

Garbanzo beans, Vegenaise, carrots, red bell peppers, walnuts, and dijon mustard.

What an incredible recipe.

It really does taste and look just like tuna salad.

I served it in a sandwich with whole wheat bread and baby greens.

But you can serve it with crackers or on top of greens.

PINEAPPLE UPSIDE-DOWN CAKE

Today I Made:

PINEAPPLE UPSIDE-DOWN CAKE for DESSERT.

Recipe from The Vegan Table By Colleen Patrick-Goudreau.

A very traditional cake but always a favorite.

What makes this cake special is the leftover syrup at the bottom of the cake pan.

Just make sure, when you invert the cake onto a platter, do it over the sink.

It will leak all over the place.

NO-QUESO QUESADILLAS AND TORTILLA SOUP

Yesterday I Made:

NO QUESO QUESADILLAS AND TORTILLA SOUP for DINNER.

Who would ever think to put hummus inside a whole wheat flour tortilla and cooking it until golden brown?

Colleen Patrick-Goudreau would!

Another awesome recipe from her latest cookcook:

This is actually the second time I make this recipe, but first time posting it.

It is such a great dish and versatile.

You can eat it as a snack or a meal.

I paired ours with homemade guacamole and green salsa.

The tortilla soup is tomato and chipotle based.

Easy, delicious, but really spicy.

I cooled it down by adding a dollop of Follow Your Heart Sour Cream

and our NEW favorite:

(sorry about the small picture)

PANINI WITH LEMON-BASIL PESTO and SALAD

Yesterday I Made:

PANINI WITH LEMON-BASIL PESTO for DINNER.

Another great recipe from The Vegan Table By Colleen Patrick-Goudreau.

Two slices of La Brea Bakery - Whole Grain Loaf slathered with the lemon-basil pesto and stuffed with roasted red pepper, grilled red onions, zucchini, avocado, tomatoes, and drizzled with balsamic vinegar, salt and pepper.

I don't own a panini maker, so instead I used a grill pan and then placed a heavy iron skillet to press the panini and to create grill marks.

Hard to eat.

It kept falling apart every time we took a bite but it was extremely tasty.

Makes me want to buy a panini maker just to make this sandwich.

The lemon in the pesto added a really great acidity to the panini.

I LOVE IT!!!

Today I Made:

GRILLED VEGETABLE SALAD for LUNCH.

This recipe is my own creation.

I used all the left over vegetables from the paninis, chopped them into small bite-size pieces and placed them over a bed of greens drizzled with balsamic vinegar, olive oil, salt and pepper.

One of THE best salads I've ever made.

PEANUT BUTTER AND JELLY COOKIES

This week I Made:

PEANUT BUTTER AND JELLY COOKIES for DESSERT.

Recipe from The Vegan Table By Colleen Patrick-Goudreau.

These are cookies are AMAZING.

They are super easy to make and really do taste like a PB & J.

Perfect for cookie swaps, tea parties, or just to satisfy a craving.

I'm not much of a cookie person, but these are out of this world.

I can't wait to make them again.

Unfortunately, my husband is getting his upper wisdom teeth extracted tomorrow afternoon, so I'm going to have to wait until he recovers.

Poor me, I mean, poor him.

ZA ZA ZITI

Yesterday I Made:

ZA ZA ZITI for DINNER.

Recipe from VEGNEWS magazine May/June 2009 issue.

Rich tomato sauce, macadamia-nut ricotta, creamy cashew sauce, and whole wheat penne (couldn't find whole wheat ziti).

Baked and eaten just like lasagna and paired with a romaine salad with a "Honey Mustard Salad Dressing from The Vegan Table.

This recipe is really time consuming since there are 4 different steps to it.

From cooking the pasta, to making the tomato sauce, ricotta sauce, and the creamy cashew sauce.

Oh, and you also have to do soak the macadamia nuts for 4 hours prior to making the ricotta.

But it was well worth all the work and all the dirty dishes and appliances.

It's not a dish I would make often because of all the work.

But I will definitely keep it in mind when I'm in the mood for a baked pasta dish.

CHOCOLATE CAKE WITH COFFEE GANACHE

Yesterday I Made:

CHOCOLATE CAKE WITH COFFEE GANACHE for DESSERT.

Recipe from my new FAVORITE vegan cookbook, THE VEGAN TABLE by Colleen Patrick-Goudreau.

The perfect coffee flavored chocolate cake with a slight tangy apricot preserve glaze underneath the chocolate coffee ganache.

It turned out so moist even though I used all whole wheat flour instead of all purpose flour.

This book was just released last week and I just had to have it.

It's not available at any store yet, but you can order it thru Amazon or Barnes and Noble.com.

This is Colleen's second book and I just think that it is THE best ever!

All the recipes sound and look great.

I will definitely be planning next week's menu straight from this book.