Last Week I Cooked…

Last Week I Cooked - Vegetal MattersRed lentil dal and roasted cauliflower (from Vegetarian India). I got this book out of the library and may be on the fast track to purchase it. I made a simple dal with fried shallots on top that was so easy but then elevated with the perfect flourish. The roasted cauliflower was heavily spiced and definitely worthy of being the cookbook cover photo. I’m not very experienced cooking Indian food, but none of the recipes are that complicated and a trip to the Indian grocer should fill any gaps in my pantry (plus now I will know what to look for).

Last Week I Cooked - Vegetal MattersSweet potato cakes. I’ve been meaning to make these for years and it was about time I did. They stayed together well (always a worry with these kinds of veg patties) and had enough savory to balance the sweet of the potato. I liked the flavor of the lemongrass in the yogurt sauce but even after a whirl in the food processor the pieces were still pretty noticeable.

Last Week I Cooked - Vegetal MattersPasta with greens and white bean-anchovy sauce. I fiddled with the proportions here a bit based on what I had but this is a great formula for a easy weeknight pasta that goes a bit beyond red sauce. I used a combination of mustard greens and tatsoi with a single can of beans. Next time: even more garlic and lemon.

Pickled mustard greens. I was expecting these to be super intense but was a little let down. The brine was a bit watery even (and I followed the recipe exactly). The concept still excited me and I’ll work on them.

Last Week I Cooked - Vegetal MattersMole squash tacos with crispy quinoa and pickles. The butternut squash I substituted didn’t work quite as well as the sweet potato would have (but it saved me a trip to the grocery store). I added in black beans as well which made the tacos a more substantial meal. The pickles were super quick because the brine is all vinegar, but I think adding in a little water would be a better balance (but they certainly were pretty and added a nice tang)

Last Week I Cooked - Vegetal MattersPoutine (from Good and Cheap). Why have I never made poutine before? The gravy was so easy and quite flavorful (a whole teaspoon of cayenne is too much though). I followed Smitten Kitchen’s frites recipe, but my fries were a bit too thin and some burned (all my fault). This is certainly not my last poutine attempt.

Last Week I Cooked - Vegetal MattersCeleriac, Brussels sprout, cabbage, and apple salad with pomegranate and mustard dressing. Bright, crunchy, and with little juicy bursts from the pomegranate. Everything a winter salad should be. (Also can you tell I finally bought a mandoline and just want to shred everything?)

Hot chocolate. The chocolate flavor was great but something in the texture was slightly off to me (maybe too much corn starch?). I will take one for the team and try making this again (your welcome).

Last Week I Cooked - Vegetal MattersMolasses crinkle cookies. It’s not Christmas without these cookies. I really love the addition of the wheat flour – it gives them the ideal chewiness.

Last Week I Cooked - Vegetal MattersGingerbread spiced Dutch baby (from The Smitten Kitchen Cookbook). Perfect holiday spice, and so much easier than little pancakes that have to be flipped. One and done. I used all wheat flour so it puffed up a bit less but the flavor does not suffer. I shared this and also had some yogurt with pomegranate arils to complete what may be my favorite December breakfast.


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