Butter chickpeas, peanut butter cookies and sourdough crumpets
Hello, everyone.
Somehow it’s the end of April? Every day kind of blends into another, and it feels like I’ve just finished one meal and it’s time to start cooking the next. Maybe (definitely) I’m cooking more ambitiously these days. Wish me luck baking my first sourdough bread this week. And send me your favourite ways to prep Swiss chard; it’s a vegetable I always think I should like more than I do. (If you have collards around, I made this recipe for lunch yesterday – albeit with less cream – and I recommend.)
What I’ve made
It was a chickpea week, starting with these vegan Butter Chickpeas from Canadian Living. The “butter” is cashew butter, and if you don’t have any you could sub cream or coconut milk. Next time I plan to add onions and ginger.
Then, I went hunting for things to make with the rest of my chickpeas and found this Coconut-Ginger Chickpea Soup from Bon Appétit. The comments are valuable, and the toppings are essential.
I also made these easy vegan peanut butter cookies from Greenhouse Juice. They are as dense inside as you would expect given the high proportion of peanut butter, but they disappeared quickly.
Among friends
Jenna posted this Eggplant with Lentils and Goat Cheese on her Instagram and I tell you, it looks fantastic.
Cass made this Indian-Style Creamed Spinach. She says, “It turned out well, I only had canned tomatoes. It did taste a bit coconuty but I didn’t mind it!” She also recommends this Pan-Fried Sesame Garlic Tofu.
And Amy sent me this recipe for Tofu Karaage, which uses twice-frozen tofu. This is a technique I’ve never tried and I’m intrigued, so I’ll be making this as soon as I free up some space in my overstuffed freezer.
Elsewhere
I like these ideas for Japanese twists on avocado toast.
I might make sourdough crumpets this week.
I like the look of these Vegetarian Meatballs with Soy-Honey Glaze.
And this essay by New York chef Gabrielle Hamilton about shutting down her restaurant (and everything that means) is a beautiful read.
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