I am in love with my new cookbook: Amy Chaplin’s At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well (2014). This is the sort of food that forms a large part of my day-to-day diet, and I am excited to make that part even larger. Pictured is our first meal: An eggless sweet corn tofu “frittata” with roasted cherry tomato compote.
And meal #2) spicy chickpea stew and quinoa pilaf with golden raisins and pistachios. It’s been a while since I’ve had quinoa. I always will love my brown basmati rice, but quinoa is a great substitute. I’m determined to use a larger variety of grains in the coming year. I believe our third dish from Chaplin’s wonderful book was our best yet: spicy black bean stew with crispy sweet corn polenta and tomatillo avocado salsa. We loved everything about this meal, from the bean stew to the salsa to the polenta. Like the previous meal, this one reminds me also of the necessity to up the variety of foods I use—in this case, beans. I’m so used to eating chickpeas and lentils that I often forget to incorporate other legumes into my day-to-day diet. But these black beans are superb.