We’ve been making nachos for dinner regularly these days. I think this is in part because we joined Costco earlier this year and the two items we most commonly get there are a huge bag of organic tortilla chips and a big bag of avocados. In addition to the chips and guacamole, we usually add a tofu and black bean mixture and some sort of vegan cheese sauce. In this version we changed it up by adding fried seitan and “baked” beans. The beans were based on a recipe from Robin Robertson’s slow cooker book that we made in the Instant Pot. We’ll have to do this more often because it was all quite tasty!
We love Dreena Burton’s books and in most of them there are tasty and inventive veggie burger recipes. Like these Lentil Walnut Burgers from Let Them Eat Vegan. Dreena has posted the recipe for these wonderful burgers so give them a try. We make veggie burgers fairly regularly because they’re usually quick to make and are something the big kid will generally eat. This was a great way to get some lentils into him!
While American Vegan Kitchen by Tamasin Noyes is not among our most used cookbooks, it does have a lot of great comfort-food recipes. Like this tater tot pie. It’s like a shepherd’s pie but instead of mashed potatoes it’s topped with tater tots. How fun! We don’t often use the texturized vegetable protein called for in the recipe so we used lentils instead and it came out fabulous. We used store-bought tater tots but definitely want to try this again with homemade tots.
We just got very busy doing some last minute testing for Zsu Dever‘s upcoming Aquafaba cookbook. I had heard of vegans whipping up chickpea liquid to make meringues but didn’t know the name aquafaba until I read this recent article in the New York Times. I tried Zsu’s chocolate mousse recipe with whipped aquafaba and it was amazing. And where there’s aquafaba there’s chickpeas. This recipe for coconut curry chickpeas was also amazing. We’re looking forward to more testing!
There are many great breakfast/brunch recipes in Vegan Brunch and it’s certainly our go-to book for waffle recipes (and now it’s added to our 52 cookbooks list). The Sneaky Dad’s Waffles recipe that I posted about long ago (and that I still make regularly for our kids) is a heavily adapted version of the Gingerbread Waffles from Vegan Brunch. Another favorite recipe is for these Peanut Butter Waffles (recipe posted here). They’re good with a drizzle of maple syrup or all manner of other toppings but sometimes I just want some PB&J action and I have my peanut butter waffles spread with strawberry jam.
Wanting a quick meal recently, and wanting to add something to our 52 cookbooks list, I opened our copy of Urban Vegan for the first time in quite a long time. I was glad I did because this recipe for Orecchiette con Broccoli was fabulous (even though we didn’t have orecchiette and I used ziti instead). It’s basically a ton of garlic simmered in a ton of olive oil and mixed with pasta and broccoli. We topped it with what some call “vegan parmesan” and what we just call “pasta sprinkle” (because while delicious in its own right it’s really not much like parmesan). To make this particular batch of pasta sprinkle I ground up about 1/4 c. almonds, 2 Tbs. hemp seeds, 3 Tbs. nutritional yeast and 1/4 tsp. salt. Regardless of what it’s topped with though this is one pasta dish we’ll have to make more regularly!