Betty Goes Vegan with a Big Greek Salad

March 31st, 2013 3:21 pm by Kelly Garbato

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I swore I wouldn’t give in to temptation – I have more than enough vegan cookbooks to keep me busy clear through Vegan MoFo 2015, yo! – and oh, how quickly I caved. I did it. I bought a copy of Annie & Dan Shannon’s Betty Goes Vegan. With FIVE HUNDRED “classic” comfort food recipes, veganized. At first glance, it’s kind of like Vegan Junk Food, but hella thicker. Vegan junk food heaven, here I come.

In my defense, Amazon had a great discount on it, and I needed to buy a second book to get the free shipping deal, so there you go. (The other purchase? A boxed set of The Uglies, also on deep discount. Five books for under $40, yay me. In all seriousness though I miss the public library something awful. Our small town doesn’t have a library – it keeps getting voted down, boo! – and once Shane started working at home full-time, the KCMO library became more of a drive than it’s worth. I keep joking that his new boss oughta give him a book allowance. Le sigh.)

Somewhat ironically, the first recipe I tried was on the healthy side: Greek Dressing, enjoyed on a bed o’ spinach, black and Kalamata olives, carrots, and red bell peppers. Impromptu lunch, I guess I’m doing it right?

Tasty, though the lemon pepper wasn’t as strong as I expected. I ended up topping the salad with an extra 1/8 teaspoon of the stuff.

Now if you’ll excuse me, I’m gonna go drool over the pizza and pasta sections.

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