It’s been a while since we’ve posted but we’ve got a good excuse – we’ve been spending a lot of time testing recipes for Robin Robertson’s next cookbook. Meanwhile we just picked up a copy of her newest release, Cook the Pantry, and are looking forward to trying many of the quick and easy recipes there. Tonight we made Everyone’s Favorite Black Bean Chili and it was indeed a favorite. It was so quick to make I also took the time to make guacamole and corn bread. The recipe is here. We didn’t use soy curls but did add lentils. The addition of barbecue sauce gave it a subtle sweetness that was quite nice. Our 7-year-old loved it.
And we’re already anticipating Robin’s next book because the recipes we’ve tested so far have all been fabulous. To wit:
First some fun news. We’re going to be testing recipes for Robin Robertson‘s next cookbook! There’s not much more we can say about it right now but we’re really looking forward to it. Helping Robin with her next book reminded me of a time long ago when we reviewed one of her previous books on our first blog. One of the recipes we wrote about was the Tofu and Broccoli with Hoisin-Ginger Sauce. Looking back at our Eat Air blog from that time brings back a lot of memories because that was when Darlene was pregnant with our first child. Now that kid is not only old enough to help in the kitchen but even to use a knife (albeit with lots of our supervision). Yikes!
I thought he might enjoy this recipe and he certainly did. I dialed back the heat and kept it pretty mild but it still had a little kick from the ginger and he picked up on that. He still cleaned his plate though so we were happy. The recipe is really simple – mainly a tofu and broccoli stir fry with the addition of scallions and fresh ginger. The sauce is a mixture of hoisin sauce, soy sauce, water and a little chili paste. Delicious! We definitely shouldn’t wait almost 8 years before making this one again!