It’s incredibly hard to believe that it’s been a month since I began the Eat to Live Cookbook Project. I guess that means that I am having fun! We had plans to travel this weekend that got cancelled, so I quickly flipped through the book to map out what I would be tackling in the kitchen this weekend. It’s hard to believe that I get as excited about this stuff as I do, but I guess that’s why I write a blog about plant based cooking.
Here’s a preview of what I hope to cook and blog about during week 5 of The Eat to Live Cookbook Project:
Plan for Week 5:
Almond Balsamic Vinaigrette, p. 81. This recipe was on last week’s list, and I did in fact prepare it, but I haven’t blogged about it yet. I’m not going to be making a new dressing next week, because at this point, I’ve got a back-log in my fridge of homemade salad dressings. I’ve still got a ton of this one left, as well as the dressing for the Apple Bok Choy Salad (p. 116, omg, how good is that dressing?) so I’ll be putting up a reviews for both of these things within the next few days.
Dr. Fuhrman’s Famous Anticancer Soup, p. 154. This one is quite a production, requiring the use of a juicer and requiring at least 2 hours. I’ve got a whole day that opened up for me this weekend, so I guess I had better make the best of it!
Broccoli Fra Diavlo, p. 218 This is a delicious sounding broccoli dish that seems like it would need to be served over some sort of starch to make a complete meal, so I picked up some golden potatoes at the market today for just this purpose.
I might even get around to the Italian Stuffer on p. 258, but I don’t want to promise too much and I seem to be suffering from an overcommitment problem right now.
Avocado Chocolate Pudding, p. 296 I had this on last week’s to do list and I didn’t get to it, but I’ve got the ingredients and I need to make it happen.
Buy the book and follow along!
Do you know what you are cooking this weekend?