I brought home a book called "Greens, Beans and Grains" that had some promising looking combos. It wasn't til I was reading it more thoroughly that I realized it was vegan, but it is easy enough to sub dairy back in from soy cheese or whatnot. You never hear people in the comment section asking how to make something un-vegan, after all. Anyway, the first dish I tried was a riff on tagine that I went even more off-book on, since I had neither preserved lemons not couscous, which honestly felt like the real sine qua nons of the dish. But tiny Italian pasta and plenty of fresh lemon worked quite well. Basically a stew with potatoes, zucchini, peas, chickpeas, carrots and onions. It took some tweaking of the spices and salt to get it really tasty, but the end product was good. Plus there will be plenty of leftovers for my lunch.
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