This month we were all about veganizing typically meaty and dairy-laden dishes and making them even better than the originals. We’re also trying new ingredients in familiar dishes, and, as always, making old favorites.
Kelly of Vegan Ventures in Cuisine slow cooks portobello mushrooms and blends creamy cannellini beans with seasonings to make lip-smaking Portobello Barbacoa and Smokey Queso Spread.
At Tadka Pasta, R&R bring out new textures from mushrooms by roasting them and then infusing them with Indian spices to make Masala Mushroom Medley.
R&R also give us Green Chard Chutney, a new twist on a classic chutney recipe with green chard, peanuts and the perfect combination of spices.
Roasted Corn and Potato Chowder becomes even tastier when Cathy of What Would Cathy Eat? forgoes the cream and bacon for roasted corn, almond milk and smoked paprika.
Vaishali of Ribbon’s to Pasta’s made Wheat Halwa with wheat instead of the usual ingredients, then finished the dish with rose flavor and petals, and pistachios.
Deepika at My Life & Spice has been making Chana Masala for so long she doesn’t have to measure the ingredients, but she took the time to measure in order to help a coworker learn to cook the dish, and we all benefit.
I revisited one of the first Asian-style recipes I ever made, Broccoli Stir Fry with Almond Butter Sauce.
I also made another recent favorite, Green Curry Rice Bake.
Thank you so much for all of your tasty entries for August. I’m sorry this round up was a bit late. No excuses – I’ve just had a head full of bees lately. The announcement for this month’s event did go up on time, however. I hope to see you all there!