Quite a few readers have asked for a preview of what I plan on blogging about during the Eat to Live Cookbook Project.
Here’s my plan for Week 1:
Eggplant Cannelloni with Pine Nut Romesco Sauce, p. 194 and here (but please note, in the online version one ingredient has mistakenly been omitted, the 2 Tbsp pine nuts in the Romesco Sauce). We’ll be eating this for dinner tonight with a big salad.
Warm Spiced Butternut Squash Salad with Winesap Apples, p. 136. I’ll be tripling or quadrupling the dressing portion of this recipe so that we can have an extra bottle of oil-free dressing for use all week long. You can see the ORIGINAL recipe here, it’s been totally Nutritarianized for the book! The actual recipe from the book can be found in under 3 minutes with a Google search, because someone posted it on the internet, I’m presuming without permission from the author.
Golden Austrian Cauliflower Cream Soup, p 157. I’ll be doubling the recipe (I invested in a HUGE stock pot a few years ago) so that we have a soup all week long with even more to freeze for those days when I need variety and don’t feel like cooking. The actual recipe from the book can be found in under 1 minute with a Google search, because someone posted it on the internet, I’m presuming without permission from the author.
Mango Pudding, p. 294. I’ll be serving this for dessert tonight in smaller little shot-type glasses. It could be really cute!
Plus I will probably make some of the smoothies for breakfast, I just don’t know which ones yet. Wish me luck!
Buy the book and follow along!
Do you know what you are cooking this weekend?