Keeping in line with every other aspect of my life, I’ve been in a rut in the kitchen lately, too. I really haven’t been cooking all that much. The past few weeks I’ve had salads and popcorn and cereal and smoothies for dinner more than anything else, and the nights that I have cooked it’s mostly been old familiar recipes. But I did squeeze in a couple of new ones!
Thai Tacos, also from Happy Herbivore Light & Lean (full recipe, along with a couple more from HHLL, featured here!) – This one also was really fast to throw together. Bonus–no cooking required! I ate it at room temperature the evening I made it and right out of the fridge for lunch the next afternoon. I think I liked it cold even better. And the slaw that you top it with is SO GOOD. I’ll probably make that on its own at some point in the future when the occasion calls for coleslaw.
Morgan’s Veggie Chili from Little House of Veggies (full recipe in link!) – Okay, this is nothing new to me, but it is an all-time favorite and definitely share-worthy. I’ve got like three chili recipes that I rotate through, and this is one of them. We’ve had a couple of chilly nights lately, and I was excited to have an excuse to make this again.
|I like it chunky.|
Pimiento Cheese Sandwiches from Cookin’ Crunk – On my third day of eating the chili, there wasn’t enough left for a full meal, so I needed something to go with it. I’ve had this recipe flagged for a while, and I figured this was the perfect time for it. I used to loooooove pimiento cheese before ditching dairy, and y’all, this stuff is just like what I remember. Appearance, texture, flavor…all of it. PERFECT! All hail the power of the chickpea.