Completed Weekly Recipes
As I mentioned in a previous post, I’m trying to start actually making some of the hundreds of recipes I’ve pinned over the past few months. Last week I made this Roasted Red Pepper Chickpea Salad, this Goat Cheese Bean Dip & this Vegan Thai Pizza.
I loved the chickpea salad, although I put it on top of arugula rather than watercress. I had some for dinner and saved the rest for lunch the next day and it held up well. I also really liked the goat cheese bean dip, although it’s a time consuming dish. The thai pizza was great! I left off the non-dairy cheese (trying to eat less processed foods) and I didn’t miss it at all. I wish I had also left off the cabbage – I’m not a fan – but otherwise it was fantastic and definitely something I’ll make again.
Goat Cheese Bean Dip ingredients + avocado for guacamole
Roasting the habanero peppers
To be honest, I was more excited to try our new Le Creuset cookware than I was to try the dish…
(personal photos)
