Finally...

...I made time to tell you about the yumminess that's been going down in my kitchen lately!

Kim's recipe for Coconut- and Almond- Crusted Tofu with Spicy Mango Chutney was to die for.

It took all the restraint I had to not eat the entire pound of tofu! And the chutney- oh the chutney! The recipe made more than I used, which allowed me to put the chutney on toast for breakfast over the next few days.

Tip: When measuring out the almond meal, cocunut milk, panko breadcrums, and flour for the tufu cut Kim's measurements in half. I found that I had so much left over that I had to dump much of it out. I was not a fan of wasting that much food.

Peanut Pasta Salad with Fried Tempeh Bits was on the menu for my Super Bowl Sunday at the begining of February. The recipe had me blanching veggies for the first time in my life. I have no idea how I got away with not learning how to blanch a vegetable before, but I'm soooooo glad I have now. It may be my favorite way to cook/eat them! I loved how crunchy the veggies were, while still tasting cooked.

The peanut dressing was simple to make and can easily be whipped up for another salad or dressing for stir fry.

Is there anything that cures winter blues like a big bowl of soup? Nope. Especially if that soup is Curried Sweet Potato and Parsnip Soup! This soup was simply delicious. I have no other way to describe it. It was just one my favorite spices paired with great winter veggies- simplicity at it's finest. This soup will easily become a staple in my fall and winter must-haves.