14 updates

IMG_6937Here’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!

IMG_6943Amy 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. 
IMG_6949My mom decided to make this cleansing grape salsa from Sarah Britton. We both agree that sweetness and spiciness really go well together.

IMG_6957This dish of warm glass noodles is adapted from Ottolenghi’s Plenty. We couldn’t find edamame, so we used lima beans instead. We thought it was delicious, all the same.

IMG_6966Here is our first dessert from Sarah Britton: chai spice upside-down plum cake. We loved it. The spices—ginger, cardamom, fennel, cloves, cinnamon, anise, black pepper—smelled absolutely amazing.

IMG_6985We 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.

IMG_7011My 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)

IMG_7035And 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.

IMG_7046Here’s one from Heidi Swanson: giant crusty and creamy white beans. I don’t think I executed this the greatest, but it was pretty passable.

IMG_7053But 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. 🙂

IMG_6683And here are two meat soups—both from The Soup Bible, edited by Anne Sheasby. The first here is a braised cabbage soup with beef.

IMG_7022The second was absolutely amazing: a Vietnamese-style soup with poached pork and shrimp.

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!

Comments

  1. Anonymous says:

    Enjoying every dish with you!

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