Coconut Spinach and Lentil Dal

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Robin Robertson will show up frequently in our 52 cookbooks collection. This Coconut Spinach and Lentil Dal from Vegan Without Borders was a great lunch on a recent cold winter day. It was easily done with staples we usually have on hand – frozen spinach, coconut milk, canned tomatoes and lentils. Plus plenty of spices! We served it with diced and fried tofu. We have yet to make something from Vegan Without Borders that we didn’t like and this was no exception.

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Cupcakes!

cupcakes

Our daughter turns 3 tomorrow and her birthday party this weekend was a good excuse to add Vegan Cupcakes Take Over the World to our 52 cookbooks list. Darlene made Gingerbread Cupcakes with Vegan Fluffy Buttercream Frosting. Our non-vegan brother-in-law said they were the best cupcakes he’s ever had. There are other vegan cupcake recipes out there but since this book came out I don’t think we’ve ever turned anywhere else for a cupcake recipe because this book has it all.