So, I got lost in the Thanksgiving rush and did not do back-to-back Vegan Weeks, exaaaaactly. I tried. But lucky for me all of the Vegan ingredients I purchased through Relay stayed so incredibly fresh that I was able to use them for the next week after!
All in all, I managed to whip up about 15 recipes from the book I’m reviewing, Thug Kitchen’s cookbook: Eat Like You Give A F*ck. I will write a final post to recap everything and go into detail about what recipes I loved and which ones I would tweak a bit, plus my budget. Overall my experience with this book has been amazing! The boys have eaten absolutely everything, and in some cases, there are dishes that are now new family favorites.
What I love about this experiment that I was not expecting is that it has made me so much more aware of how to incorporate Vegan dishes into our diet. I’ve started consciously choosing to make Vegan meals when possible, including desserts.
Here are some photos of what we had in week two. Firstly, take a look at this beauty! These were the Vietnamese Rice Noodles and they were by far the absolute favorite of the family. So easy to make, such a great “kid food”–man, a major win!
I made the Peanut Slaw to accompany the noodles, and ended up mixing them in with the noodles for Leftover Days 1 & 2. This was by far the most extremely versatile dish.
Last night I made the Tortilla Soup, which was delicious and vibrant, although compared to my Chicken Tortilla Soup, it wasn’t as flavorful. I have a feeling the chicken might work to the soup’s advantage on that one. But, BUT…I was glad to try something new and enjoy such a comforting soup after a long day. Photos coming soon…
Speaking of soup, the Pozole Rojo was the one that I was most anxious to try, and I ended up making it last week and bringing it to a dinner party. Holy Cow! It was so unique and such a huge hit. Sorry, no finished product pics! I didn’t want to be rude in front of my buds.
I did manage to snap some photos when I had friends over for a small, impromptu Vegan dinner party. Here I made the Smoky Black-Eyed Peas* and the Roasted Sriracha Cauliflower Bites. Both of these were a huge hit! *Spoiler: I did throw in some local Andouille sausage to the black-eyed peas for round two, which is what is pictured here.
As far as kid-friendly dishes go, the Silky Roasted Red Bell Pepper Pasta was perfect. It was a bit sneaky veggie-wise because a lot was pureed, so if you have picky eaters, try this one on for size.