While I love creating new recipes from scratch, it’s not exactly something I do too often. What I really love is the actual act of cooking and then photographing the finished result. Recipe development is tough so I usually only come up with a couple of new recipes a month. So when I’m not creating my own recipes, I turn to my favorite cookbooks and blogs to make delicious dinners for Thomas and myself. So I decided I’ll be sharing some of my favorites on the blog more often. I hope it helps to inspire some of you who also are looking for new meal ideas. I try to avoid labor intensive recipes on the weeknights so many of these are a cinch to whip up! As you will learn after reading this post, I turn to Chloe Coscarelli’s recipes a lot! That’s because they never let me down and can be easily made gluten-free! I also really love The Plant Strong Vegan’s recipes lately so you’ll see one of hers included as well.
p.s. All of these recipes are boyfriend approved! That’s always crucial before declaring a recipe is a fave!
Gluten-Free Margherita Pizza
Margherita pizza is my favorite type of pizza and I finally found a recipe I love in Chloe’s Vegan Italian Kitchen (pg. 86)! I took a shortcut by using a Venice Bakery gluten-free/vegan crust purchased at Whole Foods. Then I spread a thin layer of organic tomato sauce and topped it with Chloe’s Vegan Italian Kitchen recipe for Cashew Mozzarella (pg. 237). To finish it off, I added on some basil and roma tomato slices. It was easy and so satisfying!
Another exciting dinner I made this week was pink vegan sushi! I got the recipe from one of my favorite blogs, The Plant Strong Vegan. Many of Margaret’s recipes are gluten-free and all of them are healthy, vegan and unintimidating! The rice is naturally colored pink by using a few tablespoons of beet juice. I filled the rolls with sweet potato and avocado/cucumber/carrot which are two of my favorite sushi fillings.
Tropical Island Veggie Kabobs
For Memorial Day Weekend, I attended a birthday BBQ and brought along some vegan kabobs. I used Chloe’s Kitchen recipe for Tropical Island Kabobs (pg. 193) and added a few extra veggies like mushrooms and squash. My favorite part of these was the grilled pineapple! It was so great! It also made the sweet and sour sauce included in the book which was really flavorful when drizzled over the kabobs.
Pancake Friday is always a treat! I whipped up some of Chloe’s Kitchen pancakes (pg. 183) and topped it with organic Grade B maple syrup and strawberries. I make her recipe gluten-free by using Bob’s Red Mill gluten-free all-purpose flour and adding a 1/2 teaspoon of xanthan gum. They’re really light and fluffy so you would have no idea that they’re gluten-free!
Last night, Thomas and I enjoyed pizza burger sandwiches! I used Chloe’s Vegan Italian Kitchen recipe for Pizza Burgers (pg. 106) and subbed Bob’s Red Mill 1-to-1 gluten-free flour for the all purpose flour it calls for and then used Ian’s gluten-free Panko style breadcrumbs. I served it on Starry Lane Bakery gluten-free sandwich bread instead of burger buns. What really makes these burgers is the sun-dried tomatoes and basil in the patties. Once you add on the avocado pesto and a little bit of ketchup, these are seriously the best veggie burgers!
So there you have it, those are all my favorite vegan recipes of May! Be sure to comment and tell me what your go-to cookbooks and blogs are!