One of my recurring resolutions is to try more recipes from the cookbooks I receive and amass throughout the year. I’m happy to say that I’ve whipped up the chickpea dressing recipe from the Dirt Candy comic cookbook—which is a fun read and an inspiring and innovative take on vegetarian and vegan cuisine.
But the book that is getting more use right now is the Meatball Shop cookbook, which isn’t even mine. The latest recipe we tried, the vegetarian lentil “meatball” recipe, was enjoyed by vegetarians and carnivores alike. We followed it to the letter, but have some ideas about changing it up for next time, so stay tuned.
To accompany the lentil balls, I put together a winter “comfort salad” of roasted sweet potato, arugula, avocado, black beans, and toasted almonds. I call it a comfort salad because it’s hearty and satisfying even on a cold day when you wouldn’t gravitate toward salad, and it could be a meal on its own, along with a thick slice of grainy bread. I dressed it with a pomegranate vinaigrette, but considered topping it with this tahini dressing. Continue reading