I made these date bars, from Joy of Vegan Baking, with some friends this morning while our kiddos played together. (For those of you just joining me, I am cooking entirely from Colleen Patrick Goudreau‘s three cookbooks this week.) It was my first time making them and I can definitely say that I will make these again! I loved the oatmeal crumble part…sooooo decadent. The bottom crust is actually the same stuff as the top crust, just pressed down into the pan, which makes it a really simple recipe. The filling is just chopped dates simmered in water until it gets to be like a paste. Dates are kind of pricey, so while I loved this filling, I was also thinking you could make something similar using raisins. Or even just a storebought jam if you want to simplify!
If you have this cookbook, try this recipe! It is one of the best ones in there – great for adults and kids alike, and they are easier to make than you would think.
I had plans of making carrot ginger soup from The Vegan Table for dinner, but realized I needed to make use of some leftovers in the refrigerator. I was being an over-achiever in my meal planning this week and I planned way too many meals and snacks, forgetting that we would need to eat leftovers! We have taken to freezing single serving portions for my husband to take to work, though, which is great. Every time we load up a container, I feel like we are saving a few dollars that it would cost to buy a high-quality frozen meal. Here’s an example: It’s leftover spaghetti and veggie meatballs that I made last week, with some broccoli florets. Frozen and ready to go! We have a few of these containers, which hold the perfect portion for my husband’s work lunches.
It feels good to have several healthy lunches on deck in the freezer:
Stay tuned for tomorrow’s fusion cuisine dinner of Carrot-Ginger Soup with No-Queso Quesadillas!