Rich and creamy from blending green split peas with new potatoes, this Lebanese green split pea soup is a needed edition of split peas that doesn't taste like the same old thing. Hailing from Salma Hage's Middle Eastern Vegetarian Cookbook, spiced with cumin and za'atar, this soup is a nourishing delight and you agreed, making it often during 2018! One reader reported: "This had an amazing flavor. Simple, clean, and bright."
A second cookbook-derived recipe also made your top 10 vegan recipes of 2018. This roasted red pepper chickpea pasta surprised me by being a hit, since it was shared as part of a somewhat critical review of Power Vegan Meals. But I changed the recipe quite a bit and you all loved it! Chickpea crumbles, roasted red peppers, smoked paprika, and tomato made this pasta sauce spicy and nourishing. One reader on Instagram called it a "delicious pasta meal that was well worth the prep!".
With such a sublimely sumptuous looking photo (I crave baklava anew every time I look at it) it's no surprise you all loved my vegan baklava recipe. Baklava was always a favorite of mine and I need to be restrained when near a vegan version. This simple dairy-free version uses easy-to-find ingredients but tastes gourmet. One reader wrote, "After finishing off every last piece of the baklava, we are convinced this is as good as the "real thing"."
I posted this magnificent glazed tofu roast AKA tofu ham just in time for the holidays and was delighted to see so many of you prepared it for your holiday feasts. I, too, made it for Thanksgiving, every potluck I attended, and Christmas, to near universal acclaim. (Just be sure to tone down the spiciness if kiddos are dining). One reader weighed in that, "It was delicious! One thing I really like about the recipe is that it uses everyday ingredients and I had almost everything on hand already. It's also not complicated to make but has wonderful flavor." We concur!