Great News! A New Updated Version of Dining with Bill Irwin

Coming your way very soon will be the New Version of Dining with Bill Irwin. So stay tuned!!!!!!!

Last of the reviews and plans for the next edition

I had been looking forward to the day when I could let up on cooking out of Bill's book but now that I am here, I find myself going back to it again, because I have become accustomed to a gourmet, plant based diet and can't settle for less. Now that I think of it "The Plant Based Gourmet" would be a great title for the new cookbook. What do you think?

Here are the two last reviews:

Falafel, pg 89, rated V+. Chris Rizzo made these for me and said he did not have a deep fryer and possibly did not have the oil hot enough in his fry pan to cook these properly. They, apparently, fell apart, rather than crisping up into nice neat little patties.

Raw Sweet Potato Salad, pg 48, rated V+. If you were trying to eat as much as possible raw, as many people believe is the healthiest way to go, then this would be a nice raw option but it is not a dish I would serve to company. Therefore, it recieved just the V+ rating.

One of the big benefits of this year of cooking is, of course, great health, but also I have learned so much about cooking: the different techniques, the wide variety of such things as vinegars, rice, pasta and spices. Who knew there were atleast 10 varieties of each!

Seriously, it has been fun and I will keep you posted as to where we go from here!

Celebrated with Julie and Julia last night

To wrap up the year of cooking Sam and I watched "Julie and Julia" last night. What a precious movie. I still don't know how she did it with 550 recipes. But the movie makes me fall in love with cooking all over again.

Let me finish the reviews before I tell you where we go from here:

Today, I finished the:

1. Pumpkin Nog, pg 6, and rated it V+. It would be nice in place of the regular egg nog that is served over the holidays. It need a little something and I can't quite figure out what it is.

2. Mariel Hemingway's Salad Dressing, pg 191, rated V++. This dressing is made with all raw vegetables so it is very healthy, as well as, delicious and very different.

3. Ginger Almond Pears, pg 178< rated V++ as it is delicious. A delightful surprise! Who would think that this was made with out sugar and yet a mouth watering delicacy.

4. AVocado Vichyssoise, pg16, Rated V++. The thick creamy texture is what I liked best. This soup tastes like it was full of cream, but there is not one drop of any dairy in it. This is easy to make and serves 8

Starting all over again with the choice recipes

I have been waiting anxiously to finish all the recipes so that I finally can go back an cook some of my absolute favorites like Eggplant with Pinenuts which I served to company tonight! WOW was it delicious!!!!!!!!!!!! So now I'll keep cooking with Bill and continue to give review of all the items that have been cooked.


1. Tahini Sauce, pg 202, is mediocre compared to the tahini sauce listed on pg 89 which is heavenly

2. Green Herb Dressing, pg 190, rated V++. My good friend Chris Rizzo chipped in and made this dressing which he liked very much. It makes just enough dressing for one salad.

3. Brown Rice Salad, pg 21, Rated V++. Chris made this one too. He said it was a little on the spicy side, so you might want to cut the cayenne pepper down to 1T.
this salad serves 8 people.

4. Avocado Chowder, pg 15, rated V++. This was the most fascinating dish. It would make a lovely, first course for a summer lunch or dinner. Serve it as a cold chowder in a small bowl with a spoon. I will guarantee that you have never tasted anything like it. Delightful!

5. Swedish Sweet Mustard, pg 201, rated V++. This is well worth making because you cannot find anything like it in the supermarket. It is spicy so Sam loves it the way it is, but I like it diluted with 1/2 and 1/2 Veganaise. The flavor is unique and tantalizing to the tongue.

6. Garlic Ginger Vinaigrette, pg 190, rated V+. I used it on a spinach, orange and nut salad which may not be the right choice for this dressing. It has quite a lot of ginger in it which you may want to decrease. It makes 2 cups.

Can't wait to cook another V+++ recipe! Now that the pressure is off, I can just enjoy the ride.....................

Today's winners are Cold Cucumber Soup and an Awesome Salad Dressing

Who would make cold cucumber Soup in the middle of the winter? Answer: Only someone who has to finish every recipe in a vegan cookbook before the deadline on friday.
Much to my delight, this soup tasted great on March 1st.

Cold Cucumber Soup, pg 25, rated V++. It is light and refreshing and a nice way to get your fresh vegetables without the usual salad. With the garnishes, it makes an attractive dish, as well.

Tomato, Red Pepper, Salad Dressing, pg203 rated V++ when mixed 1/2 and 1/2 with Veganaise. I did not like it as written but with Veganaise mixed in, it is incredibly delicious. Be creative with these recipes. I think that is one thing that Bill has taught me.

Wassel, Wild Rice Holiday Dressing and Olive Tapenade

Back home again and still wrapping up the year of cooking Bill's recipes. I just dis-covered a few I had missed so it is not over yet. I had mentioned that I was giving myself a little leeway because of the ten days I spent in Sweden, but I also need to take the five days I spent in Canada! So friday is the day I have to be done!

Then, I can't wait to go back and cook some of my favorite Bill recipes. If you have been cooking along with me, do you realize that you have given up salt and sugar as well as animal products. I will bet that you will find your cholesterol down, as well as, your blood pressure. My blood pressure is 128/62 which my doctor says is excellent for a 65 year old or for anyone for that matter! Keep Cookin'

Here are a few more items you might want to try:

1. Wassel, pg 8, rated V++. This warm, spiced, cider drink is delicious and warms you to the bone. Its sweet and spicy without sugar. I served it to all after a day on the slopes.

2. Wild rice Holiday Dressing, pg 204, rated V+. Very appetizing to look at and pleasing to taste. It seems more like a rice side dish than a traditional dressing. But, it was good tonight alongside vegan, chicken cutlets and cranberry sauce.

3. Olive Tapenade, pg 192, rated V++. This was exceptional. I served it with crusty bread alongside vegie lasagna and it was a huge hit. It is the kind of sauce that you want to put on everything. Guests kept saying, pass the tapenade! I guess that says it all!

Sugarloaf Family Vacation with Wonderful Bill Irwin inspired meals

We had a fabulous 3 day getaway with our family at Sugarloaf Mountain Ski Area. My daughter-in-law's parents, Kim and Dana, have a lodge on a nearby river complete with hot tub that they invited to use. We all had a great time doing downhill, cross country, Hot tubing, cooking and eating.
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Kim helped me by cooking up 3 more excellent recipes:

1. Pasta with Chick Peas and Spinach, pg 121, rated V+. Kim used an excellent, new vegan, mozzerella type cheese made with almond milk. It melted just like the real deal and tasted great. This dish is perfect for a crowd as it serves 8.

2. Asparagus Salad with Fava Bean Sauce, pg 14, rated V++. We served this with the above pasta dish and it was a delighful surprise. As happens so often with Bill's recipes, I find myself wondering "Is this really going to taste good?....it sounds so peculiar." And then you taste it.... and wham-oo! Its incredible!".....and nutritious at the same time.

3. Avocado Chowder, pg15, Rated V++. This was another delightful surprise. How would a cold chowder made with only vegetables taste? The answer: fantastic!
This would be a wonderful first course for a summer meal, served in small individual bowls and garnished with a sprig of mint. I guarantee you that you have never tasted anything like it. And that is what is so exciting about this cookbook!
Its like a treasure hunt!

All recipes will be cooked by tomorrow but I will keep the reviews in small doses so nothing gets lost in the shuffle................

3.

Great recipes to wrap up the year

We are up at Sugarloaf Mountain for the weekend with our whole family and we are wrapping up the final recipes here. We have lots of tasters to help with the rating. So for all of you who have Bill's book here are some tips and ratings.

1. Sun dried Tomato Vinaigrette pg 200, rated V++. This wonderful dressing doubles as a dip on crackers. For a different taste and look try this unique dressing.

2. Tomato Pesto, pg 203 rated V++. Everyone loved this served on our crusty bread along side a delicious Squash soup that Katie made. Add a little extra olive oil to make it a little easier to spread.

3. Salsa, pg 198, rated V++. This makes a huge amount which was good for a crowd but you might want to cut it in half or even 1/4 for home use. I used just one large onion and I think any more would be way too much. I love the lime juice, as opposed to the lemon juice option, in this recipe. Also, make sure you use a small jar (4oz) of Jalapenos as 4 oz makes it pretty hot. I served it with Tortilla chips and Vegan Cream cheese which was perfect.

More coming..............

Loren, the vegan smoker son with a girl's name

Hello there,
Yes, I smoke, and yes I'm a vegan, practice yoga and juice on a near to daily basis. And so I love Bill's cookbook and have been helping out with a few recipes in my time back for a visit at home. Balance is the key to life they say, and what better way to balance off a smoking habit with some lovely vegan, antioxidant-laden recipes from Bill Irwin's cookbook. SO here you have it:
Pg 48, Raw Cauliflower soup:
A strong idea, with tons of raw vegetables and certainly an easy way to pack your stomach with pureed raw vegetables. Unfortunately, the end result didn't exactly pan out. Raw vegetables also included raw garlic amongst a host of other greens and brown and oranges. The end result is a strong mucky brown that has a spiced up overbearing raw garlic flavor with a not so delicious flavor lurking right behind it (like my taste adjectives?). SO we gave it a check, though my dad mighty say it was a check plus if served in small ammounts as premeal (can never remember how to spell that strange French word that means, small ammounts of food you eat before a meal) treat.
Pg 190, Grape and Avocado Dressing
Check here again. And nothing to report. A cool idea for sure, but just a bit too odd to make the cut, especially amongst the other amazing recipes in the book.
Pg, 133, Raw Veggies and rice:
This was a great one and certainly a check plus. I used, celery, carrots, red pepper, with fresh lemons and everything else bill suggested. I recommend cutting the vegetables small, as I did, to keep from having a bunch of large chunky raw things you're working your teeth through that distract from the pleasantries of the dish. Again, a great way to have a meal with plenty of raw veggies and plenty of flavor.
However, Bill suggested soaking the basmati for 48hr, but after 72 hours mine still wasnt nearly soft enought to eat, so I did cook the rice for about ten mintues in a little water.
Pg 1 Almond Milk
And lastly, a real treat! I've always thought why the hell would you make your own almond milk when it's so cheap to buy? Who would ever have the time? I stand corrected. What's easier than soaking a cup of almonds for a night, adding some water and a handful of dates and blending them up in your vitamix? Well, I guess grabbing a carton form the fridge and pouring it into a glass is a bit easier, but it's not nearly as tasty! I've never had a more refreshing non-dairy drink! Cool and smooth, with little chunks of almonds and dates, this kept me coming back for more. It almost becomes more than just something to pour over granola, more like something with legitimate nutritional value and grainy love! And, if you've ever checked the sugar content of some of the non-dairy drinks you're consuming (20g!) you'll be even more interested. Check plus plus!
And this is Loren, checking in and checking out, your favorite vegan smoker yogi with a girl's name.

Extraordinary Beet and Avocado Soup

It is hard to imagine as I sipped my cup of Beet and Avocado soup tonight that something so delicious could be so healthy, and so pleasing to the eye and palatte at the same time. I have made so many disappointing recipes from Vegetarian and Vegan cookbooks, but when I came across Bill's Cookbook and found the recipes to be truly thrilling to the taste buds, I wanted the world to know about it.

My husband, Sam and I met Bill and his wife, Debra, quite by accident. Having read Blind Courage, the story of Bill's through-hike of the Appalacian Trail, and having seen his photograph on the cover, we immediately recognized him walking along at the Common Ground Fair in Unity Maine. We approached Bill and his seeing eye dog, not knowing what his response would be. Bill gave us a warm handshake and a broad smile and spoke at length with us in his lingering Louisiana accent. We loved him from the start, as well as, his precious wife, Debra. We have become close friends over the past ten years.

When Sam was diagnosed with aggressive prostate cancer last winter, Bill was one of the first people I called. His extensive training and knowledge of diet as it relates to disease, was what I wanted to learn about. His recommendations are what lead me to make a one year commitment to cooking all the recipes in his book. Sam was a heavy meat and cheese eater and milk drinker. I am happy to say that we gave up our meat and potato diet and replaced it with a plant based diet. The results are nothing less than astounding and we've thoroughly enjoyed the ride and that is what is unique about Bill's recipes.

Let me give you some recipe reviews to make my point:

1. Beet and Avocado Soup, pg 18, rated V++. Can you imagine that by blending rice milk and avocado and adding chopped beets, cucumber, dill and seasonings that you would ever come up with a luscious, pink soup that you can't get enough of?

2. Apple Cherry Crunch, pg 172, rated V++. This desert makes your taste buds dance without sugar or salt. Amazing

3. Lentils Creole, pg 110, Rated V++. This spicy dish fills the kitchen with wonderful aromas and satisfies the tummy like your favorite, comfort food. I served it with Naan bread and a salad.

4. Almond milk, pg 1, rated V++. This amazed me. You can make 2 quarts of Almond milk for the price of one cup of almonds. It is also an extremely simple recipe and let me tell you the taste of homemade is far superior to what you can buy.

5. Tahini Salad Dressing, pg 187, also rated V++. This dressing takes the "boring" out of salads. It gives the greens an intriguing, middleeastern flavor. You can buy Tahini at Whole Foods, as well as, the Braggs Liquid Aminos that the recipe calls for.

Stay tuned for some wonderful appetizers coming your way.................

Julie and Julia's (Oops, I mean Ruthie and Bill's) Cook Off coming to a close

It has been and exciting year trying to cook all the recipes in "Dining with Bill Irwin". Bill wrote this cookbook because of all the requests from friends, family and the audiences he speaks to around the country. Most of them are in pursuit of a healthier lifestyle and Bill is a living testimony of what a healthful diet can do for you.

Most of you know that he has had many health challenges including the loss of his eyesight. I think what everyone loves about Bill is that he is indefatiguable!
The loss of eyesight did not stop him from through-hiking the entire Appalachian Trail with only his seeing eye dog. I hope you have read his account of this adventure in his book, Blind Courage.

Bill approaches every challenge with the same zest and persistence that he had on the trail. I have to admit, that I have had to draw on some of his enthusiasm to get through this year of cooking every one of his recipes. I have no idea how Julie ever did make it through cooking the recipes in "Mastering the Art of French Cooking". My hat goes off to her. While I have no problem throwing a "Lobstah" in a pot of boiling water, I would have been greatly challenged dealing with livers, brains, kidneys and calf legs!


I will continue to give several reviews a day until all are reported. Here are several that all rated V++ which means I loved it and would make it for company.

1. Cold Cucumber Soup, pg 25, rated a V++. Surprisingly, I really enjoyed this cold soup in the middle of February. It has a wonderful texture, color and taste.

2. Andalusian Gazpacho pg 12, rated V++. This is a great recipe. Gazpacho is full of vitamins because it is served raw. This is so thick that leftovers can be served on chips like Salsa.

3. Apple Carrot Salad pg 12, rated V++. This was very tasty, and very easy to prepare
I recommend using a little lemon to keep the apples from browning and also a few raisin to add a little extra sweetness.

4. Oat Bran Muffins, pg 180, rated V++. These muffins were the best Vegan muffins I've ever tasted. They were light and sweet even though no eggs or sugar were added.

5. Swedish Sweet Mustard, pg 201 rated V++. This recipe reminded me of my sweet Swedish daughter-in-law, Maja, who is also a great cook. Everyone loved this spicy sauce. Some used it full strength (super hot) on their soy dogs last night and others had to water it down a bit by using more Veganaise....love that Veganaise!!

Stuffed Artichokes, French Onion Soup, Hoppin John, Seeded Crackers and A Fruity Lunch

Five more to report tonight, but first I want to mention another great benefit of plant based cooking. On my last shopping trip, I spent $150. Of that, $100 was spent in the produce dept (you know how much time that saves?) and then I did just two other aisles for seeds, nuts, beans, granola and soy milk. It is so great to be buying predominantly whole, fresh foods and all the meals reflect that life and vitality. I am willing to bet that one year ago my shopping cart would only have been 1/8 fresh foods, if even that.

We are all so healthy as a result. We almost never get sick. My 98(soon to be 99) year old mother is never sick and never has an ache or a pain. What a blessing.

On to the reports:(remember the rating system is V-,V,V+,V++ & V+++ being over the top delicious)

1. French Onion Soup, pg32, rated a V++, Colleen made this wonderful soup and really enjoyed it. Her one comment was to cut out the maple syrup as it made it a little too sweet but other that it was rich and brothy like that made with beef.

2. Hoppin John, pg 106, rated V++. I cooked up this dish for Chris, Katie and my 3 yr old grandaughter, Lewella (she calls it Jumpin John) and we all enjoyed it served with Rosemary Bread and Katie's kale salad (torn kale, 1 avocado, lemon juice and sea salt...so simple and so good). I did cut a corner with this by buying 3 cans of black eyed peas at Whole foods and thus saving all the soaking and cooking time.

3. Stuffed Artichokes, pg144,rated tops with a V+++. Colleen made this dish and raved about it. Colleen is a great cook so if she likes it you can be sure it is over the top!

4. A fruity Lunch, pg 11, rated a V+. I would like this better as a breakfast with lots of chopped fresh fruit. It would be nice served in a parfait glass and topped with fresh blueberries. The main ingredient is bananas. Did you know you can buy over ripe bananas and just toss them in the freezer skins and all? Then just pull
out what you need and thaw slightly in the microwave.

5. Seeded Crackers, pg 168, rated V+++. These are a delicious treat and well worth baking even though they take a bit of time. I added a little extra Braggs Aminos (available at Whole Foods and most Health food Stores)to give them a little more salty flavor. They are great with soup, dips or just plain.

Twenty more recipe commentaries to follow.

I think we are done, recipe reports are coming in faster than I can blog them.

This has been quite a year and the benefits to the lifestyle change are amazing. I will be reporting those along with daily recipe reviews. There are some amazing dishes to talk about so I don't want to rush it. I will just take a few a day.

One thing that has amazed me is the weight loss (or gain as in my Mother's case) and the balancing out at our ideal weights. We never have to think about gaining weight. We all eat as much as we want and never have to worry about it.

My mother, age 98 is up to 95lbs. She used to be underweight at 85lbs for several years. Josh, our 17 yr old, "adopted" kid, has lost 35 lbs. He has been overweight his whole life and now looks and feels great. Sam and I both weigh the same as we did the day we got married, 130 and 180 respectively. I had always struggled with a yearly weight gain of up to 20 lbs and Sam had gone up the same amount but over a period of years. Its so great to throw out the scale and the weight worries along with it.

Let me give you a few foodie reports:

1 Turnip Apple Slaw, pg 60, rated V+. It made a nice side but it would not be anything I would be dying to have again. I am sure it must be very healthy but I'd rather have a salad.

2. Stuffed Cabbage, pg 146, rated V++. This was a treat. If you remember Mom's stuffed cabbage and have been feeling deprived because of your new plant based diet, then by all means try this tasty dish. It is as pleasing to the eye as it is to the palette. If you want to spice it up a bit add a little Braggs and red pepper. My friend Darlene prepared this dish and then was gracious enough to give us a whole casserole full of beautifully stuffed and rolled cabbage.

3.Summer Melon Soup, pg54, rated V++. This was wonderful, even in the winter. It was little like a fruity gazpacho. I would love to make this for company next summer and decorate it with a fresh mint sprig and a few blueberries.

More tomorrow...........................

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Many more coming your way

Had a wonderful day today, shopping at Whole Foods with my grandaughter, Lewella, age 3. It is our favorite place to go for lunch. We always get a slice of their yummy oven baked pizza. It is also my favorite place to shop and I think it is the only store that has absolutely every ingredient that you need for Bill's recipes.

Here is a report on more recipes that have been cooked and enjoyed.

1.Sesame Salad Dressing pg199 V++ Fascinating taste, makes enough for one salad.

2.Fruit Based Salad Dressing pg 189 V+++ Awesome , delicious esp on greens or spinach with fruit added such as oranges or strawberries with almonds.

3.Raw sweet Potato pie pg183 V+ Good for what it is (healthy but not exciting)

4. Eggplant Dip pg 8 Katie made the wonderful dip and raved about it. V+++

5.Bean Bowl Crunchy pg 18 V++ Katie again came to the rescue.

6. Lentils with Bulgar Wheat and caramelized Onions pg 111 V+ Would be best as a side dish

7. Everlasting Salad pg31 V Sounds like it lasted a little too long. No one seemed to like it.

8. Gazpacho Aspic pg35 Bill and Debra came to the rescue and cooked this one. Debra was not crazy about it so it is rated just a V+.

9. Green Cabbage with Mushrooms pg 100 V+++ Beill and Debra came through again and loved this one

10.Fruit Soup pg33 V+++ Guess who? Yep. Bill and Debra bless their pea pickin hearts!

11. Lentil and Seed Salad pg42 V+ My friend Darlene made this tasty dish. She was not crazy about it as the lentils were still a little chewy. We tasted it and thought it was good. After a year of Vegan cooking you are a little more used to chewin'.

12. Kasha with Vegetables pg 108 our first V-. It tasted so bad I threw the whole thing out. There must have been a mistake in the recipe! Or the dried Porcini mushrooms were bad. What a smell!

HATE TO END ON A SOUR NOTE BUT ITS BEDTIME......................

Twenty Recipes cooked with the help of my friends!

We are cruising now with 20 more recipes cooked:

1. Cold Asparagus Sandwich V++ pg3 cooked by my daughter-in-law, Marsha. She said all the guests at their "Bill Irwin Cook off Party" loved this sandwich. Thank you Marsha!

2.Aduki, Orzo and Pepper Salad V+ pg 11. This was another party recipe that all enjoyed.

3.Dolmas Salad V pg 31. The party lives on but no one cared for this salad. They said it was too soggy. They suggested more rice to offset the mushy grape leaves.

4. Japanese Wild Mushrooms V pg 108 Philip and Marsha cooked up this recipe but found it so salty they could not eat it. I think there must be a typo on the amount of Braggs. Five Tablespoon sounds like way too much!

5. Pumpkin Pie V++ pg 182 cooked by my friend Colleen. She thought it was very good.

6.Lima Bean Falafels V++ pg 6 prepared by me. This was a wonderful dish. I served it like a main dish with the Tahini Dressing which was incredibly delicious.

7. Blue Print Bean Salad V++ pg 20. This has got to be one of my favorite recipes of the whole book. I kept wondering about the name of it, "What does this mean Blueprint salad, did an architect make it or something? But to mydelight I figured it out. It is a formula for making a great salad that never fails. You can make enless substitutions and always have success. Awesome concept!

I am too tired to write any more. All this cooking makes you tired or maybe its all the eating that makes you tired. I'll finish tomorrow.............

We just hit recipe 258 with a Foccacia that you will love

Let me share what has be happening in the kitchen:

1. Hummus, pg 5, rated just a V as Sam's dad, being Lebanese, gave me a far better Hummus recipe.

2. Grilled Avocado and Tomato pg 102, V++. The recipe calls for using a regular grill but since mine is under 2' of snow I used the broiler. The broiled avocado was heavenly and it made a picturesque looking, plated salad.

3. Raw Pumkin Pie pg 181, rated V+. Loren made this but used canned squash instead of the bad pumpkin I left for him to use (it looked good from the outside). So it was very tasty but not very appealing in appearance. I'll try again with fresh pumpkin.

4. Pie crust, pg 195, rated V++ as it was thin and delicious.

5.Popcorn, pg 195, V++. This is the best way to eat popcorn without all the bad stuff like salt and butter. Very tasty!

6. Foccacia, pg 165, rated V++. This is a great recipe. It makes two 14" rounds. I made the dough with the mashed potatoes and then Loren decked it out with tomatoes onions, garlic and spices. It was delicious and would be a fun to make for company.

More to come...................

Down the stretch with 5 more recipes (two are V+++)

Racing toward the finish line, we have some great results to report:

Last Night I made the Greeen Bean Stuffed Portobello Mushrooms V+++ on pg 99. Oh my gosh, what a delight. This would be a meal I would prepare for a king or for my son Loren, who is home now from Sweden. He is the one who got us all started on this plant based diet. He is a tough critic and he even rated it V+++.

For dessert, I made the Carob Peppermint Hedgehog Balls. I think they are the best of this type of dessert that I have ever tasted. They rated V++

Colleen is cooking up a storm. Yesterday, she made the Pasta with Roasted Cherry Tomatoes pg 122 and reated it V+++. She said it was a fast and easy recipe and delicious!

She also, made the Garden Medley Delight pg 33 which she rated V+. She said it seemed very healthy but not her cup of tea.

Today, I baked the Banana Nut Bread pg 160 and it is not only tasty but it also looks beautiful. The loaf rose nice and high and the texture is light and moist not like most vegan quick breads that I have baked where they are heavy and soggy. I'd give it a V++

5 More Recipes with the help of my friends

It's great to have friends when you need them, especially, at a crunch time like this. Well we have five more recipes tried and tested and the results are good.

My friend Colleen, who is an excellent cook, made the Green Bean, Broccoli and sSnow Pea Medley pg 100. She described it as having an Asian flair with crisp vegetables and rated it V+++. She also called it very Yummy!

My friend Sue, another great cook, made the Hanoi Noodle Soup on pg 40. She said it was fantastic and a total surprise as to how good it was, especially, without meat!
"The portobellos make a warm dark brown broth and it tastes rich and meaty without meat!" She rated it a "definite V+++!"

Sue also made the Jicama, Grapefruit Salad pg 42. She commented that it was easy to make with big bang flavor. A delightful salad! It received the V+++ rating as well.

I made the Black Bean Salad pg 19 and much to my surpise(considering some of the ingredients like gherkin pickles, black beans etc)it was a wonderful intertwining of flavors that kept my taste buds hoppin' and colors that kept my eyeballs poppin'. Rating V++.

Dried Fruit compote was another dish I prepared today. It is easy and very different
We all enjoyed it although it wasn't nearly as thrilling as most of Bill's recipes therefore i gave it just a V.

4 more recipes cooked (one is over the top delicious)

For the Super Bowl party with Bill and Debra I made the Artichoke dip V+++ on pg 1. Served warm this dip was fantastic. In fact, there was not a lick left in the bowl.
After appetizers we had Cream of Mushroom soup V++ pg 29. My mother especially loved this soup.

Tonight, we had Corn and Tomato salad V++ pg 26. A wonderful recipe that would be perfect for company. We all loved it. This was followed by Corn and White Bean Soup
V+ pg 26. This was quite good, very intersting flavors.

Recipes 232,233,234,235,236,237,238 We are going to make that goal with just 12 days to go

My kitchen is cranking! I made Potato and Navy Bean Stew V++ pg132, Wild Rice Chili V++ pg 156, Date and coconut logs V+ pg 176, Tasty pulp Crackers Pg 169 and Crunchy spicy Crackers pg 163 (these are still in the dehydrator so not rated yet), and the crowning glory, Buckwheat Noodles and Vegies V+++ pg 76. This last recipe was cooked in my kitchen, tonight, by none other than Bill and Debra Irwin themselves and let me tell you it was outstanding! Bill wants to make some correction and additions to the directions on this complex recipe so wait to cook it until I get the updated directions to you. But mark this one down as drop dead gorgeous to the palette!!!!!

I'll update you on the cracker results tomorrow.................

Recipe 232 Fantastic Scones without butter or cream! Amazing!

These scones are delightful! With an Irish heritage like mine you learned from mother to daughter how to make delicious scones, but usually the recipe called for eggs, butter, sugar and cream. Since this recipe uses none of these ingredients, I could not imagine that these scones could ever be as delicious as Grandma's.

To my great surprise, these lemon, poppy seed scones are heavenly. They are especially good with a piping hot cup of tea.................

Bulgar Pilaf, Curried Greens, and Black Bean Dip (all great recipes)

Recipes 229, 230 & 231! I am getting there slowly but surely. However, I just looked up my beginning date and realized I only have 17 days to finish another 100 plus recipes. I don't know how Julie ever completed Julia's cookbook in one year.

The good news is we have completely changed our life style to one of healthy dining without ever feeling the least bit deprived. I will see how many recipes I can prepare in the next two weeks but where am I going to find Squash Blossoms for Spaghetti Al'Aquilana at this time of year?

Anyway, these three recipes are all great and all rated V++. The Bulgar Pilaf, pg 77 is something you just can't get enough of. Everyone kept going back for seconds and thirds because of the great flavors of the cashews and dates. The Curried Greens, pg 65, make a great main dish. Its a little on the spicey side even though I only used 2T of curry powder. The black bean dip,pg 2, would be great for Super Bowl Sunday! I served it tonight over baked potatoes along with Vegan Gourmet Sour Cream Alternative made by Follow Your Heart (I think I bought it at Whole Foods, great stuff). It made a great dinner along with a big salad.

Anyone want to help by cooking a few recipes? If I got 20 voluteers to do 5 recipes we'd have it done. Think about it and let me know...........

Recipe 228 Vegetable Paella pg 155

Well, we are back from a wonderful week in Quebec. The skiing was fabulous and the French Cuisine was out of this world. We also love the area for its wealth of art galleries. So, a typical day was ski till 3:00pm, tour galleries till 5:00pm, go back to the lodge, rest and dress up for dinner, then pick one of a dozen top dining establishments, go and enjoy relaxed dining from 7:30- 9:30 or so. Then repeat the next day. What a life!

So now its back to the kitchen! Vegetable Paella sounded good but the taste was peculiar. Maybe it is the saffron or maybe my frozen spinach was in the freezer too long. Anyway, it was okay but not very exciting like the rest of the recipes.

Hopefully, I will have three recipes done tonight or atleast two. Stay tuned....

Recipe 226 Bouillabaise V and 227 Tamale Loaf V++

The bouillabaise recipe is too complicated and the result not very astounding, but on the other hand the Tamale Loaf is simple, can be made ahead and is delicious. It is a great replacement for the traditional meatloaf. I imagine it will make a good sandwich (I used to love a good meatloaf sandwich). I will let you know on that one.

Sam and I are off to celebrate our 42nd anniversary in Quebec, Canada, skiing at Le Massif. It is a fabulous mountain and the French Restaurants are fantastic. So no cooking for one week!

Recipe 225 Shitake Mushroom & Asparagus Delight V+++ WOW

This one is off the charts. Incredible! This is the recipe I will serve to my chef friend, David Joseph! I never know what to serve when he and his wife, Sherri come for dinner. After all, what would you serve a gourmet chef? But alas, here is the recipe! I can't wait to try it on them.

The recipe is on pg 137. It is a little difficult to understand but just go at it step by step and you will be thrilled with the results.

Recipes 223 & 224 ( V++ & V+++)

Two more great recipes! Tonight we got home late from church so I needed something quick and light. I decided to Make the Aspagus Wraps on Pg 2. While this might be considered an appetizer I found it made a great, light supper. Sam loved it and said it would make a great lunch.

The recipe I am most excited about is the one called Wild Rice and Mushrooms pg 156.
It is so delicious you could just sit there and eat the whole bowl. The taste is intoxicating! This is one you have to try. I put in a little more sherry than called for as I love the flavor it gives the rice. This is a recipe fit for a King!
So try it!

Recipe 222 Minestrone pg 44

Bill has two minestrone recipes on pg 44. This one is at the top of the page and just like the other one it rates a V++. It is a delicious variety of the basic minestrone and completely vegan and very hearty. It easy to make and full of nutrients. Everyone loved it. I served it with WW Pita bread toasted and smothered with Earth Balance, my favorite butter alternative. A great soup for cold winter evenings! Enjoy................