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................