When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils? And so I offer you the half veggie burger. May it rest a little lighter in your belly.
Since Good and Cheap was published this recipe has become one I often see people make and share on social media and elsewhere. One of my favorite stories is of an 8 year old boy who learned how to make it at school, then came home and taught his sisters how to make them and then made dinner for his family in the process. Kids are so capable!
I have to be honest, it seems so trite to simply share a recipe right now while so many people are fighting for their most fundamental rights. This past weekend I felt so helpless and frustrated. Sure we donated to organizations supporting refugees and immigrants, but it didn’t feel like enough. It’s difficult to know how to move forward with life when our brothers and sisters are having their lives ripped away from them. But here we are. We all need to eat and take care of ourselves and follow our best instincts to care for and support one another. This is what we do and will continue to do. So here’s a delicious, quick and pretty cheap recipe.
It’s the winter and I just never want to eat salad in the winter. It just seems too cold! I want vegetables, but I want them warm, so I was totally taken with this wonderful simple idea for a taco bowl that my lovely friend Alex Stafford shared over at food 52. Of course I love that she suggests cooking the chickpeas from dried, which I totally encourage you to do if you eat chickpeas regularly. I wanted to make something similar right away using what I had in the cupboard, and lo and behold I had a can of chickpeas. I was just going to enjoy this creation for lunch and call it a day, but it turned out so delicious and easy I thought I’d share with you. So here is a bowl of warm chickpeas flavored with my favorite hatch chiles, tomatoes, onion and cheddar and tossed with shredded lettuce for added crunch. If you have sour cream, tortilla chips, avocado or anything like that to add, this bowl will only get better. And it’s possible that if you are not a pregnant lady this may feed more than one person 😉
Po’ Boys, the delicious Louisiana sandwiches, are a craving I get surprisingly often and fried shrimp po’ boys are the best of them all. There are many toppings for po’boys but I am most partial to the fried shrimp, catfish, crawfish, or oysters kind. Although there are many perfectly decent places to grab a po’ boy in NYC, I still just don’t have a go-to spot that I love. And the last time the craving hit and we tried a new place I ended up with food poisoning. So this time when I couldn’t get the idea of a pile of fried shrimp with pickles and hot sauce out of my head I figured I might as well make it myself and see what happens. The results were a super crunchy, spicy fried shrimp sandwich — stuff falling out of the sides of my roll, needing two or three napkins to clean up. Total success.
This recipe is from From Scratch.
My first book! From Scratch is a vegetarian cookbook intended for people just becoming comfortable in their
own kitchens. Just like with Good and Cheap, the
PDF is free.
Print copies are a pricier than you might expect because this book is printed on demand (1 copy at a time).
I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen. Keep reading