Fat Free Vegan Kitchen

So as part of my new year resolution to eat healthy on week days I've been basically making every meal from Susan V's fantastic blog Fat Free Vegan Kitchen. I've mentioned this blog a few times before but some of the recipes I've tried making recently were so fantastic that I thought I'd share my pictures and some comments. I'll link to each of the recipes but make sure you check out her whole recipe collection. She has this fantastic feature where you can pick out your favourite recipes or recipes you really want to try and put them into your "Recipe Box". At first I was a little surprised that a fat free blog won the VegNews Favourite Blog award for three years running but once I started cooking from her blog frequently I found out why!

Brussels Sprouts and Shiitake Mushroom Soup: This is by far my favourite recipe. So yummy on cold nights and such wonderful flavours. The brown rice takes a while to cook but it's a very easy recipe to make.

Spinach and Artichoke Pie: So Geoff couldn't get filo pastry and so bought shortcrust pastry instead. Not exactly fat free so I just ate the filling but it so so delicious that I scooped out inside of the left-over pie and hid it in the fridge so I could have it for lunch the next day too.

Chocolate-Orange Cake: I baked this cake for a friend in the lab for his birthday. I actually found it to be a little too dense for my liking but for a fat free cake it's brilliant and everyone in the office loved it. My supervisor liked it so much his wife asked me for the link.

Pasta with Asparagus, Cannellini Beans, and Porcini Cream: I was so excited about the flavour of the porcini cream for this recipe but when I put everything together it tasted a little floury. I also think I undercooked the asparagus.

Chickpea and Turnip Stew with Ethiopian Spices: I don't have a photo of my dish but this is me making up the spice mix. I didn't really like the flavour of this dish. I think I put too many cloves or something in it.

Orange Couscous Curry: This was tasty and very easy to make. We bought the mandarin pieces in a jar but I'm sure you could use fresh ones if you are lucky enough to be currently living in a country where fresh fruit doesn't taste like potato.