Here’s an update on the food my mom and I have been making together this past week in Wisconsin. This first is courtesy of Ottolenghi’s Plenty: Swiss chard, chickpea and tamarind stew. We love the sour sweetness of tamarind, but I’m determined to find some pulp that is already seedless. It’s a bit of a job to strain the pulp from the seeds!
Amy Chaplin’s tempeh portobello burgers were our vegan option for my Dad’s birthday grill out. This was my first attempt at making a meatless patty, and it worked out pretty well. They did tend to fall apart somewhat, but I think perhaps I had too much liquid in the mixture.
My mom decided to make this cleansing grape salsa from Sarah Britton. We both agree that sweetness and spiciness really go well together.
We discovered a new way to cook eggplant, courtesy of Sarah Britton, with these roasted miso sesame-glazed eggplant halves. I’ve tried roasting eggplant like this once before and wasn’t too impressed, but these were great. It may have been the last-minute broiling, or maybe the strange but wonderful combination of miso and tahini — either way, we very much enjoyed these.
My dad loves polenta, and this dish of soft polenta with kale, peas, and soft cheese (adapted from Amy Chaplin) didn’t disappoint. We used lots of lacinato kale, shelled green peas, and fresh garlic from our garden in this dish. The recipe called for using nettles (!), but, well, we stuck with kale. (—although if anyone has tried cooking with nettles before, I’m curious to know your thoughts)
And our latest dish from Sarah Britton is this Thai-style coconut soup. We had to make quite a few substitutions for this soup (lemon balm for lemon grass, ginger for galangal, serrano peppers for Thai chiles, more lemon balm for kaffir lime leaves), but we were still quite pleased.
But any mediocrity was more than made up for with our first vegan tart from Amy Chaplin’s beautiful book: a fresh peach tart with walnut crust. We were able to use our agar flakes and arrowroot for the first time here. :)
So, all in all, this completes 9 dishes from Ottolenghi’s Plenty, 40 dishes from Chaplin’s At Home in the Whole Food Kitchen, 18 dishes from Britton’s My New Roots, and 10 dishes from Swanson’s Super Natural Cooking. Onward!