Most of my meals have been very random and boring, lately. Thankfully, I recently received a new cookbook, More Peas, Thank You by Sarah Matheny, also know as Mama Pea on her blog Peas and Thank You. This is her second book, and as I already own and love the first one, I simply had to get the new book as soon as possible.
So far, I’ve only tried a few of the recipes, but there are many more that look incredibly tasty.
My love for blended soups is still burning strong, and this red lentil soup was exactly what I needed on a particularly chilly night. Lentils, carrots, and onions can be found in my kitchen any given day, but it was that splash of orange juice that took this soup from good to amazing.
Among the first recipes I wanted to try was this simple quinoa tabouleh. I always have some quinoa, tomatoes, cucumbers, and frozen herbs in my kitchen, so I didn’t even have to go shopping for this one. I packed one serving for lunch, adding chickpeas, pine nuts, and, after taking the picture, some chopped romaine lettuce. Delicious!
Next up was my slightly modified version of chickpea melts. I haven’t found a vegan mayo that I really like, so I usually replace it with soy yogurt. I added a little tahini, mustard, pickle brine, and spices to the sauce, and the taste came pretty close to traditional mayonnaise. I also omitted the cheese, for the same reason. Despite my modifications, it was still a tasty, quick, and light pre-Zumba dinner.
I love roasting sweet potatoes in my oven, and coating them in a mix of coconut oil and curry powder is just a brilliant idea. Why didn’t I think of that?! Those taters were so good that I went back for seconds and wolfed down an entire sweet potato all by myself. What can I say, I love carbs. I also had some scrambled tofu, to get some protein in.
Speaking of carbs, there is also dessert section in the book. Of course there is. It was quite hard to decide which recipe I should try first, but I finally settled on these oatmeal chocolate chip cookies. I only had a small piece of vegan butter left, so I also added about a tablespoon of peanut butter. Oh my peas! That tiny hint of peanut flavor was incredible, but I’m sure the original recipe would be equally delicious.
Needless to say, I’m already totally in love with this book, and I’m going to try many more recipes from it.
What’s your favorite cookbook?