I just love Chloe’s Kitchen cookbook, by Chloe Coscerelli. It is my favorite one. What I like to do is check a cookbook out of the library, test a few recipes out then decide if I want to actually own it or not. This cookbook of Chloe’s is a definite buy!
Chloe’s Kitchen by Chloe Coscerelli
Pineapple Not-So-Fried Rice
This was excellent and really a show-stopper for presentation! It calls for extra-firm tofu, soy sauce (I used Bragg’s Liquid Aminos), pineapple, curry, carrots, cashews, peas, raisins, jasmine rice. I did not, of course, use the canola oil she requested. It was really, really good!
Get the recipe here: http://www.humanesociety.org/issues/eating/recipes/entrees/pineapple_rice.html
Thyme for Creamy Scalloped Potatoes from Chloe’s Kitchen
This is so good! It’s the first time I’ve ever made cashew cream. It turns into cream just like magic! Made with raw cashews, garlic, fresh thyme, scallions and potatoes. So easy when I used my food processer for the potatoes. Delicous!
Minted Couscous with Arugula, Butternut Squash and Currants
This was delicious! It has butternut squash, couscous, arugula, currants, almonds and fresh mint. I did not use the olive oil she called for, I used whole wheat couscous instead of Israeli pearl couscous and I used raisins instead of currants. Each bite had a different flavor! Sometimes you’d get the butternut squash, sometimes the mint, sometimes the almonds.
Curried Lentil, Squash and Apple Stew
Excellent and sweet with wilted spinach, butternut squash, fresh ginger and apple. I did not use the olive oil called for.
Get the recipe here: http://well.blogs.nytimes.com/2011/11/17/hearty-holiday-main-courses-for-vegans/
Warm Spinach-Artichoke Dip
Excellent, Easy and Quick!
It calls for onion, garlic crushed red pepper, soft tofu, nutritional yeast. I, of course, omitted the olive oil and used carrots and bell pepper for dipping.
Get the recipe here: http://smithsvegankitchen.blogspot.ca/2012/06/warm-spinach-artichoke-dip.html
You really need this cookbook!