Roasted Tomato-Fennel Pasta with Pine Nuts & Capers~pg. 142

VegCookbookClub July recipes from eat, drink & be vegan by Dreena Burton:

Excellent pasta dish! Love the roasted Roma tomatoes, fennel and garlic. I know this is a keeper when my hubby says "you can make this one again"! I served the pasta with Dijon Mustard Brussels Sprouts from La Dolce Vegan and  Faux Parmesan Garlic Bread. 

Emira's Speedy Gourmet Kale & Tofu Delight~pg. 148

La Dolce Vegan! Challenge:

I love this recipe. I usually have all the ingredients to make it and it is simple and delicious. It has just the right amount of heat (red pepper flakes) and acid (balsamic vinegar) to take the bitterness out of the kale and the pine nuts give it a nice crunch. I had some baby bok choy I needed to use so I added that as well this time. I served it over my favorite grain-quinoa. I did add a  dash of Bragg's Liquid Aminos for a little extra flavor.

Perfect Pesto Potato Salad~pg 88

Vegan Culinary Institute La Dolce Vegan! Challenge:



I LOVE basil! I could have eaten this salad warm but I'll wait and chill it awhile. I used cherry tomatoes instead of the sundried tomatoes and thawed frozen green beans. I'm going to serve this with some of the Kalamata & Sun-Dried Tomato Soda Bread (pg 265) we had made earlier. I sliced it and put it in the freezer so I can just take out a few slices at a time.