I really appreciated that Colleen’s recipe for apricot muffins called for whole wheat flour and dried apricots, making them great for any time of year.
Whole Wheat Apricot Muffin
The pumpkin curry provided warmth and comfort in a bowl. It is a fantastic use for any leftover pumpkin puree you may have after all of your fall baking.
I also tried the red lentil pate (when I was away at my cottage). For my taste, it needed a bigger hit of spice but I think the neutral flavour would appeal to those with a less demanding palate. Overall, after sampling these dishes, I know that my next dinner party will be even more impressive with Colleen’s help.
In June, Colleen Shea and I interviewed Patrick-Goudreau for the Toronto Vegetarian Podcast #149, and she revealed that her next book, tentatively titled Color Me Vegan
, will feature recipes organized by their predominant colours as a helpful guide to the nutrients and phytochemicals they contain. You can check out the podcast interview here.
I also encourage you to tune in to her podcast “Vegetarian Food for Thought”
. I’ve been a dedicated listener for years and I have yet to find another podcast that delivers more thoroughly researched information on vegetarianism and animal rights.
Finally, don’t miss the opportunity to be inspired by Colleen in person during her featured presentation at Toronto Vegetarian Association’s 25th Annual Vegetarian Food Fair
One amazing recipe from Colleen is her Garlic & Greens Soup
You can watch Colleen make it here
8 cups plus 3 tbsp water or vegetable stock divided (see directions)
1 head of garlic, separated into cloves, peeled and minced or pressed
1 large yellow onion, finely chopped
1 bunch kale, collard greens, bok choy or chard, chopped into bite-sized pieces
3 yellow potatoes, such as Yukon gold, diced
1 tbsp seasoned rice vinegar
salt and pepper to taste
In a large soup pot, heat 3 tbsp of water and saute garlic and onion until onion turns translucent, about 5 minutes.
Add kale, potatoes and remaining 8 cups water and bring to a boil. Simmer for 25-30 minutes until you can easily pierce the potatoes with a fork.
Add rice vinegar and salt and pepper to taste. Stir and serve immediately.
Serves two to four.
Find inspiration for celebrating around your vegan table with recipes from The Vegan Table.