So, to review, during the month of February, I tried 6 new recipes. Three of them were wonderful, one was good, and two fell short. A few breakthroughs this month were that I started experimenting with gluten free & vegan baked goods. I also tried two recipes that had raw soaked cashews as ingredients. I feel like I'm learning some cool tricks! As I sat eating gluten-free vegan carrot cake muffins with my parents, I felt like I was dispelling a myth that many of us have bought into about the food that we eat. Food can taste great and be obtained in a compassionate way. Frosting doesn't have to be bad for you...it can be high in protein and free of refined sugars. So can the muffin being frosted. Thank you February for the light you have provided during such a dark time of year.
Thai Green Curry with Butternut Squash and Yellow Peppers - Not great
Gluten Free & Vegan Carrot Cake -Yummy!
Cashew Queso - Totally awesome
Chana Masala - I will make this again and again
Gluten Free & Vegan Banana Bread - My first gluten free recipe - good but a bit dry
Sweet Potato Soup - Not wonderful
I want to quickly mention that the last recipe for February was Thai Green Curry with Butternut Squash and Yellow Peppers. This recipe can be found on page 67 of the March 2012 Vegetarian Times magazine. I was missing a few key ingredients (garlic and basil) and the meal came out a bit bland. I also had the heat up too high and wonder if I cooked the flavor out of the green curry sauce. It wasn't a recipe that I'll repeat, but it was fun to try nonetheless and it got eaten.
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