If you’re new to the blog or the 2018 Cookbook Challenge, check out the first post here.
Whew! I can’t believe we’re already half way through this year. Has it been challenging not to search online for recipes? The last few weeks, yes, for two reasons.
- One of my sisters is a vegan and we were going on a short road trip where I planned to pack us dinner. My cookbooks have very limited vegan options and many of them are paleo-specific so they’re even heavier on the meat options than typical cookbooks.
- When it gets closer to fall, Pinterest sucks me back in. I use it relatively infrequently throughout the rest of the year, but every year near the end of August I’m on the hunt for craft/fashion/hair/you name it ideas. It’s been tempting to look at the recipes for meal planning ideas, but I’ve resisted. (I did pin some to look at in January though!)
The recipe I’m sharing this month was actually a result of #1 above. I ended up making veggie burritos because they were easy to eat in the car, but in my hunt for vegan options I found a yummy dish I ended up making for dinner tonight.
It will come as no surprise that it’s from my trusty Joy of Cooking cookbook. It is the only one of my cookbooks that has a “vegetarian dishes” index in the back.
Of course I modified it. Here are the substitutes/omissions:
- Olive oil instead of vegetable oil
- No yogurt, cashews, or coconut
- Added cumin
I accidentally omitted the ginger and intentionally omitted the salt because I was using canned chickpeas and canned veggies always taste salty to me. But it was a mistake. During dinner we added salt and it definitely tasted better that way!
What was on your menu this month?
Past month 2018 Cookbook Challenge updates: