My parents are back again this week to give more feedback on some of the plant-based meals they have made this past week. They are making recipes from both Happy Herbivore Cookbook and Everyday Happy Herbivore - and some from my new one! They are enjoying the time together in the kitchen - cooking has become something both of them look forward to!
Sweet & Sour Tempeh (pg. 145, EHH) "This was the first time for us eating tempeh, and at Lindsay's suggestion we used the vegetable tempeh. We loved the flavor, the texture and would definitely try it in another dish. The sauce gave it that Asian flavor, we both loved it, only problem was there wasn't enough."
Mexican Chowder (pg. 112, EHH) "Wonderful array of spices that add true Mexican flavor to this chowder. A dish that's a meal in itself, and the good part is that you have leftovers which taste even better the next day. Ranking this as one of the top repeats."
Banana Bread (pg. 47, HHC) "Very nice and moist with a true banana flavor. Wonderful for breakfast. Next time we will try it with a little bit of chopped walnuts."
Cauliflower Manchurian (pg. 217, EHH) "The blends of the Indian and Asian flavors came through but just didn't excite our palates. Next time we would like to try it with Lindsay's lemon sauce we had on the green beans at Thanksgiving."
The sauce they are referring to is from the Dijon-Herb Green Beans (pg. 197, HHC)
Fettuccine Alfredo (pg. 163, HHC) "Definitely an authentic Italian dish, with a mouth watering flavor. Would have never guessed that the nutritional yeast would give it that cheesy flavor. We did tweak the recipe by adding some frozen green peas. Very filling."
This is recipe from my new cookbook, Happy Herbivore Abroad, which is now available for pre-order.