March 18, 2026

 

Lunch today was Creamy Potato Leek Soup from plantyou, p. 98.  This was a fairly tasty soup.  Megan forgot to put the thyme and nutritional yeast into the recipe, so she just added them to my bowl.  I think it would have been a little better if it had had time to cook in the soup.  This recipe could be improved by adding small chunks of potato to the soup.  As is, it tasted like baby food.  It had no texture, and it needed it badly.  I think it would also be better with some finely chopped parsley and/or green onion added as a garnish.  Fresh chives, smoked paprika, and more potatoes would also be good.  Adding the potato skin might make it more flavorful, too.  Rating:  4 out of 5 as is.  With improvements, it could probably be a 5 out of 5.

Dinner tonight was Warm White Bean and Potato Salad from Plantifully Lean, p. 100, with Garlic Rosemary Roasted Sweet Potatoes with Raspberry-Lime Sauce from Plantifully Lean, p. 102.  The salad is above, and the sweet potatoes are below.  

The salad was tolerable.  It got harder to eat as dinner wore on.  I liked the potatoes and beans OK, and the salad part was fine, but the dressing (which was supposed to be a fake ranch was weird.  It tasted odd.  Very thin and had an odd flavor.  Next time, I would leave it out.  Rating:  3 out of 5 as is.  We'd need to make some changes to this if I were going to eat it again.

The sweet potatoes came with a raspberry jam sauce containing red pepper flakes.  At first, Megan didn't make the sauce for it, thinking I wouldn't like it, but the sauce really made the dish.  The sauce had all the flavor, and the red pepper flakes added depth.  It made the salad (above) much more tolerable.  I would rate it a 4 out of 5.