Simple Feel Good Food has been out for almost two weeks! It’s been such a joy to see what you’ve been cooking from it. Tell me, do you have a favorite recipe so far? I want to know! Share your answer in the comments below. Speaking of favorite recipes, tons of readers have asked me what my favorite recipe is! It’s impossible to pick just one, so I’m taking today’s post to spotlight a few.
#1: Creamy Cauliflower Enchiladas, p. 107
We had to test this recipe a few times to get it just right, but every tweak was worth it. Now, it’s one of my favorites in the book! The nifty thing about it is that it uses a head of cauliflower in two ways. Half of it goes into the enchilada filling, and the other half gets blended into the creamy, zesty sauce. Top these enchiladas with cheese if you like, but you can also skip it for a fantastic vegan version. Whichever option you pick, expect to go back for seconds. These enchiladas are that good!
#2: Sesame Heirloom Tomato Salad, p. 49
Who else is dreaming about peak tomato season? When I bring my first heirloom tomatoes home from the farmers market, this salad will be what I make. In it, toasted seeds, creamy avocado, nutty sesame oil, and lime play off a gorgeous layer of juicy tomatoes. It’s insanely simple, but that’s how a good tomato salad should be. It really lets the tomatoes shine.
#3: Tortellini Soup with Lemon Peel Broth, p. 95
You’ll use A LOT of lemons cooking your way through Simple Feel Good Food! Anytime a recipe calls for lemon juice but not zest, use a vegetable peeler to peel the lemon before you squeeze it. Stash those peels in your freezer, and soon, you’ll have enough to make the delicate lemon peel broth that stars in this recipe. I know it’s not exactly soup season, but I could eat this soup all year round.
#4: Broccoli Steaks with Chickpea Romesco, p. 105
Impress guests at a summer dinner party with these beautifully charred broccoli “steaks.” I serve them with lemony couscous, grilled chickpeas, and a creamy chickpea romesco sauce to make them a full meal.
#5: Tofu & Vegetable Green Curry, p. 149
This green curry is one of the make-ahead dinners in Simple Feel Good Food. But instead of prepping the full curry in advance, you’ll just make the zesty curry paste. Freeze it in ice cube trays, and you’ll be able to whip up a quick green curry any night of the week.
#6: Lentil Skillet Lasagna, p. 222
It’s just as cozy and comforting as classic lasagna, but it comes together on the stovetop in 30 minutes! I top off the saucy noodles with dollops of lemon ricotta and sprinkles of hazelnut breadcrumbs, which add depth of flavor and exciting textural contrast to the dish. If you’re vegan, replace the lemon ricotta with the vegan ricotta on page 161. This recipe appears on day 3 of our Lentil 3-in-1 meal plan. Don’t know what a 3-in-1 is? Check out this post to learn more!
#7: Freezer Carrot Cake Bars, p. 247
These bars made a splash on social media, and so many of you patiently waited to make them until the book came out. Now that it’s here, I hope you’re loving them! Out of all the delicious treats in this book, they’re definitely the one I crave most. They have a nutty, warmly spiced carrot base and a rich cashew “frosting” layer on top. They remind me so much of my mom’s famous carrot cake, but they’re made with whole foods, plant-based ingredients. The perfect everyday treat! Don’t forget to share your favorite recipe in the comments! Happy cooking, friends.
