2018: 30 Days, 30 Recipes (February)
Just seeing this bog? Check out January for a little context! All 30 of the recipes I tried out this month are vegan and soy free, many are gluten free, or I made easy substitutions to make them so. For the self-curating recipe seekers, my top five go-to websites for vegan fare at the bottom of the page! Not every recipe is worth repeating so the ranking system for this month’s recipes is as follows:
All star recipes of the month are bold, italicized, and have a bar to their left; chosen for depth of flavor, likelihood of replicability, and/or labor-to-deliciousness ratio. I ❤ these recipes.
runners up are just bold; They are generally delicious and worth making but not necessarily more than once.
recipes that are not stand outs have no extra notation
FEBRUARY RECIPES
WEEK 1:
Vegetable Stock:
Turmeric Latte:
Salted Chocolate Chip Cookies:
Mushroom and Leek Risotto:
Potstickers:
Swedish Cardamom Braid:
Winter Root Vegetable Broth:
Burnt Carrots with *Maple Syrup:
Simple Cashew Cream Cheese: (note: you cannot go wrong with vegan cream cheese. seriously, it’s delicious).
White Bean Avocado Toast:
White Bean Cucumber Sumac Salad:
Dumplings:
Almond Pulp and Rice Flour Crackers:
Week 2:
Winter Citrus Smoothie:
Apple Pie Quinoa Breakfast Cookies:
Marzipan:
French Onion Soup:
Mozzarella Cheese:
BBQ Jackfruit Sandwiches:
Homemade Barbeque Sauce:
Almond Pulp Crackers:
Vanilla Cake with Berries: (note: made this for my mom’s birthday : ) it was delicious)
Week 3:
Pumpkin Muffins:
Raw Date Syrup:
Creamy Kale Pasta:
Winter Farro & Kale Salad:
Kung Pao Chickpeas:
Ultimate Fall Salad:
Maple Balsamic Roasted Brussels Sprouts:
Week 4:
Kale, Blood Orange, and Hazelnut Salad:
Spiced Quinoa Coconut Porridge:
Crispy Hash Brown Haystacks:
Top Five Sites for Delicious Vegan Recipes
