Recipes I’ve made and would make again. I am not a food photographer 😉
Jump to: Brunch | Dinner | Dessert
(Also see saved recipes to try.)
Brunch
Coffee Cake
Blueberry Coffee Cake – Smitten Kitchen
can omit 1/4c sugar from filling
Omit walnuts
Biscuits + Scones
Strawberry Cream Biscuits – Smitten Kitchen
Pumpkin streusel muffins – The Novice Chef
- 1/22 – baked 5+ extra minutes, made 17 muffins
Good without cream cheese icing
- 3/23 – replaced vanilla with orange and cranberry
Eggs
Leek and spinach eggs – Ottolenghi
Omit preserved lemon
Foolproof quiche – The Kitchn
Protect crust during main bake
- 1/23 – used 3 Tbsp cream
Pancakes
Tall, fluffy buttermilk pancakes – Smitten Kitchen
Lunch
Easy peanut noodles (A Couple Cooks) / Spicy peanut noodles (A Beautiful Mess) — 4/23 kind of blended these recipes
Snacks
No Bake Oatmeal Bars
No bake oatmeal chocolate bars (Sugar Apron)
- 1/23 – made with Jif – didn’t do a swirl of chocolate on top which might have been nice – maybe needs a little something?
Watch the sugar mix, it goes from nothing to bubbling fast
Lemon Blueberry Bread
Lemon blueberry bread – Nora Cooks Vegan
Made with dairy, not vegan
Don’t forget to rub the zest into the sugar
Dredging the blueberries does help with sinking
Dinner
Soups
Tomato tortellini soup – The Kitchn
Two 8-oz packs of tortellini
Could try one pack plus another pasta, or serving with grilled cheese
Mains
Fish + fake meat
Toasted sesame ginger salmon (How Sweet Eats)
- 1/23 – halved the marinade for two salmon fillets — could make a half batch of the honey glaze
Spicy sloppy joes – Simply Scratch
- 12/22 – Made half recipe with 12oz Impossible Burger – took 45 minutes to an hour
Beans
Vegan Lentil Sloppy Joes (A Couple Cooks)
- 1/23 – made half recipe with brown lentils, made 5 servings — added a dash of mustard to balance the sweet ketchup flavor — cooked lentils in water with no salt
- 4/23 – same as above, though more than a dash of mustard — also added a jalapeno and could have done more — made pickled onions but tbh I don’t think they’re needed — serve on buns with cheese for sure, mellows out the intensity
Pizza beans — Smitten Kitchen
Tangy braised chickpeas — Smitten Kitchen
- 4/23 — made 1.5x batch (didn’t multiply sherry vinegar tho), served with egg noodles — try serving with roasted potatoes instead for texture — took ~45 minutes for two of us to prep and get in the oven
Quick pasta and chickpeas (Smitten Kitchen)
Spanish chickpea rice pilaf (Budget Bytes)
- 5/23 – used a jar of marinated artichoke hearts, served with eggplant and castelvetrano olives 🫒
Leftover Mujadara ish — Whole Foods
- 1/23 – made with leftover rice and brown lentils
Veggies
Eggplant layered with vegetables — adapted from Mark Bittman
Sauces
Parmesan cream (milk) sauce — A Couple Cooks
- 3/23 — served with salmon ravioli, tasty! Easy and quick
Dessert
Brownies
Peanut butter brownies – Nora Cooks Vegan
Fruit Desserts
Apple crisp – The Kitchn
Omit vanilla
Apple crumb pie with cream cheese pie crust
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