A challenge was put forth over on the PPK to make three recipes (or more) from a selected cookbook over a week. Because of the moving and such, this is actually the third week of the challenge, but my first chance to participate. Joanna‘s cookbook Yellow Rose Recipes was the contender, and after going through the whole thing from front to back, I made the difficult decision of selecting the Cajun Baked Tofu, Texas Caviar, and Kasha Varnishkes.
The Texas Caviar is DELICIOUS. I’ve never had any version of this bean salad before, but I don’t really plan on needing any other recipe. Normally I play around with recipe amounts but I stuck to the ones given and it turned out perfect (and made enough for a few servings of leftovers in this two-person household). I paired that with the Cajun Tofu, which had a tasty crust, but I think I didnt press the tofu enough due to a time crunch (the middle ended up a bit bland). Either that, or I am just used to marinated tofu and the spicy cornmeal coating just needed that in addition for my own taste. Still, the crust was crispy and yummy. I’m eager to try it again, maybe adding some more spice mix.
My third recipe, the Kasha Varnishkes, was my first foray into vegan Jewish food beyond the ubiquitous (vegan) latke. It seemed like it might be too plain, but the combination of that earthy kasha and those caramelized onions was just right! I sprinkled on some parsley because I had some, and served it with broiled asparagus (marinated in olive oil, lemon juice, salt and pepper). And I also had to use fusilli, since my co-op doesn’t carry WW farfalle like the recipe called for. This was a simple and wonderful meal that I would definitely make again.
So if you haven’t already got your hands on this cookbook, I highly recommend it (the green-wa is amazing). Not only are you in store for delicious treats, you are supporting a talented vegan and a great vegan business (Herbivore). Do it!