Never in my life have I enjoyed cooking quick, easy vegan recipes so much as when they come from Lindsay’s blog and e-cookbooks. More often than not, her recipes tend to call only for ingredients I already have on hand. And healthy, whole ingredients at that! This is a cooking style I can fully get behind.
It’s a good thing, too, since Lindsay honored me by making me a tester for her cookbook recipes. I kept it on the down-low until she made her announcement, of course, but now that the news is public, I feel no guilt whatsoever for inflicting a little old-fashioned drool torture upon you.
I made her Tamale Casserole for dinner tonight, and this is by far my favorite Happy Herbivore recipe thus far. Homerun, all the way. It’s like all the best veggie goodies of a chili with the accompanying cornbread baked right in.
Lindsay is a worldly woman, as evidenced by her mastery of not only Mexican flavors, but Indian as well! I’ve been enjoying kidney bean Rajma Masala leftovers all week.
And anyone looking closely at the Diwali party goodies from Saturday would notice that these are the very same Chai-Spiced Oatmeal Cookies that were among the spread of snacks.
So mark your calendars for a year from now, at which point you’ll acquire your new vegan Bible. This is going to be big.