Total time: 35 minutes (!}
Source: The Complete Plant-Based Cookbook
Servings: 5, as a main
Okay, I need to start off with a few things:
- Hi there! It’s been a while. I’m on winter break now and actually have a bit of time to breathe, so I’m going to try to get back into this. I wanted to start on Friday but I… well, I just didn’t. So we’ll see how this goes. But hopefully I’ll manage two weeks of posts and then we’ll see what happens when I get back to work! I do best if I write immediately after dinner and I’ve been tutoring after dinner while school is in session, so I have no idea if I’ll keep this up. But I’m going to try! But rest assured, though my blogging has slowed, my kitchen adventures have continued.
- The Complete Plant-Based Cookbook is the best thing that has happened in this culinary journey of mine. I have spent nearly a month planning meals from this thing and it has brought me such joy. There is a good amount of room to be flexible (i.e. including animal products here and there) and SO MUCH variety. I highly, highly recommend it.
- I’m on a panel for America’s Test Kitchen and I get way too excited about it all the time. Basically I just keep loving ATK more and more, so I hold to all of my previous endorsements and then some.
Back to your regularly scheduled (or, highly irregular) programming.
My nephews are visiting their dad this week, so I have the opportunity to make recipes that (a) they wouldn’t like and/or (b) serve fewer than five people and I’m not sure I can comfortably double. Today’s recipe was a “This says it serves six but I don’t know if it’s intended to be a side or a main dish, and if it serves six as a main dish, we’re in trouble.” Turns out, we got about five servings out of it, so it maybe served six as a light main?
But you guys, this recipe was SO easy. It took me 35 minutes, start to finish, including grinding anise seeds because I only had whole seeds. Chopping was minimal (two carrots and an onion) and the rest of the prep was pretty hands-off. It looks super basic, but the spices were a really nice way to make it a bit more complex. I did run out of vegetable broth (oops! I need to make more of the broth base this week), so it probably would have had even more flavor if I hadn’t watered it down…
Testing the Test Kitchen 