As promised, here's a quick little post to show you some of the recipes I really loved during my February vegan challenge. All of the recipes get a very firm, very bright, very big Carrie stamp-of-approval, for whatever that's worth to you! (All photos except the lentil soup one are from my Instagram, by the way).
I saw this on Sarah's Instagram and knew I wanted to make it, just from the picture. The lentil soup recipe from Home Sweet Sarah isn't technically vegan, but I made it so by swapping beef broth for veggie broth. Easy and freaking good.
I made this Potato, Pepper and Pinto Hash three times. THREE TIMES. That's huge for me, as I almost never remake the same thing in a short span of time. Once I made it with black beans instead of pinto beans, and it was even better. The best thing is piling on the cilantro at the end. Yum.
A shit-ton of hummus went into my body during the month, as I wrote in my recap post, but I didn't expect to like other raw dips so much. I made this one twice and ate it with cucumbers sprinkled with sea salt and chile powder.
This happy yellow Thai corn soup was my far one of my favorite vegan dishes I made overall, and it was the very last meat-and-dairy-free dinner I cooked. This recipe originally comes from the Eat, Drink & Be Vegan cookbook, but I found a blog post that reprints it pretty much exactly. I added mushrooms to mine, as you can see above. (And again with the cilantro. I love it.)
I have to admit I was a little concerned about going vegan for February and missing out on all the Valentine's candy. This vegan, gluten-free almond blueberry tart is what I made for R and I as a Valentine's Day dessert (which we actually ate the morning after because he had class on the 14th). It was super easy and I was able to use the leftover blueberry juice to flavor my kombucha!