So I decided to start flipping through the Veganomicon again. There are SO many recipes in that book, and with only great successes so far, I’m happy to keep on trying them out! I picked out 2 recipes starring chickpeas/garbanzos to make this week.
The only adjustment I really made was using a large red onion, and ground coriander instead of crushing the seeds myself. What’s weird is that if you google this recipe, some people list it as having a finely diced medium carrot too. I’m not sure if this is in another edition, but it’s not listed in mine. It would probably make a tasty addition though. Even though they have it under side dishes, I served it as dinner last night. Between the chickpeas and the quinoa, it’s pretty hearty. It came out to two dinner servings and a little leftover.
I’ve started using my food processor to chop onions and garlic lately.
Here it is right before the broth addition. Onions, garlic, tomato paste, spices and quinoa.
Turned out really flavorful and yummy. Definitely a keeper recipe!!
So since I posted on the chickpea cutlets, I went through the Veganomicon and picked out a few more recipes to try. I picked this since I wanted to get some kale in this week, and I’ve been wanting to try to make something with shitake mushrooms. Since I started eating Amy’s roasted vegetable pizza I’ve had a sneaking suspicion that I like shitake mushrooms, and I wanted to confirm this. I’ve always avoided mushrooms like the plague, so I’m not sure if you know what a BIG deal this is. Turns out shitakes are delicious… at least in this dish. : )
This was a wonderful bunch of firsts. I had never had udon noodles, and they are pretty high in protein. Basically like whole wheat spaghetti, and the two could certainly interchange in this dish. Also, I finally bought some pricey mirin. So I can now make dishes that call for it. I bet it’s way cheaper in an asian market, but I got mine at WF. I also finally bought some miso. Alicia Silverstone says in the kind diet that barley miso is the most medicinal, so this what I bought. I thought it was funny that my miso came with a health advisory right inside of it, in fact.
Since I was unfamiliar with this dish and most of the ingredients, I went ahead and prepped everything before getting started so I could just focus on cooking and timing.
I put in just a little bit of extra ginger. It was really good. Definitely a keeper recipe, and I got the kale in too! Plus I got to use the new chopsticks that I picked up in NYC last time! 😀