Here's a roundup of recipes I've made in the past couple weeks, that I haven't included in other posts.
Roasted Butternut Squash Soup from Vegan with a Vengeance. Made with leftover roasted squash that I froze a couple months ago.
Emily's Mexican Stuffed Peppers with Quinoa and Black Beans. I subbed chickpeas for the black beans. Soooo good. I almost could not stop eating.
Hawaiian Sweet-and-Sour Vegetables over Rice, from The Tropical Vegan Kitchen.
To use up leftover pineapple, this was my take on Hawaiian burgers -- MorningStar Farms Asian veggie patties, pineapple rings, and chipotle Veganaise. Served with a side of sweet potato fries.
Veggie enchilada's from La Margarita. Reliably tasty Tex-Mex.
A friend made this Crockpot Spinach Lasagna for a potluck and I had to have the recipe. She omitted the sausage from the original recipe and of course I did, too. I'm going to use my slow cooker more and more as the weather heats up. Not having to turn on the oven on a hot Texas evening sounds good to me!
To use up the remnants from a bag of tortilla chips, I made Appetite for Reduction Tortilla Soup.
Finally, Slow Cooker Sloppy Lentils from Rooted Vegan. See what I mean about using the slow cooker more? This is the BEST vegan sloppy joe recipe I've tried. I am partial to the recipe in How It All Vegan, but I think this may be slightly better. And I know it's easier! If you haven't checked out Rooted Vegan (it's kinda new), definitely do! I've pinned many recipes to try.
So what should I make next week?