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
After I wrote about one of my mom’s creative dinner feats, many of you wanted to know about my dad. Did he do unexpected stunts while raising my three brothers and me?
I don’t have one specific story, but there are many things he did that kept his sanity and made us who we are: Every 2 weeks we went to the library, and there was no such thing as an overdue book. On a quiet back road near the 5 freeway, he’d do “crazy driver,” abruptly swerving the car back and forth to make us giggle with delight. He took us screenings of movies he loved, usually starring the Marx brothers, Charlie Chaplin, or Harold Lloyd. He and my mom were committed to exposing us to culture and dragged us to concerts, museums, plays, and ethnic restaurants. And, to this day, he has always encouraged us to pursue our dreams and passions, even if it meant we would move thousands of miles away. Continue reading
So, if you came over yesterday to watch some football, I might have hung up your coat, offered you a beer, and immediately set out a warm plate of these chips and this dip. And five minutes later, when the chips were gone, you might have asked for the recipe, after acting impressed that I made these chips, and from scratch.
Can I even call this a recipe, since the chips are only 3 ingredients, and one of them is salt?
We discovered it when my mom and I were making a fancy vegetarian torte topped with these lovely slices of sweet potato draped and arranged like a big flower. We had slices left over and baked them with a tiny bit of olive oil until crispy. We were surprised we had never made sweet potatoes like this before and polished off the pan of crispy slices in a quick minute. Continue reading