I just bought a new cookbook at our fabulous new-used bookstore in town--I took in a few old books and turned them into Mark Bittman's (aka The Minimalist's) new cookbook, How To Cook Everything Vegetarian. This comprehensive vegetarian roadmap is quickly becoming the go-to cookbook in our house. All of the recipes this week are found in or were inspired by this 4000-recipe tome. The strength of this cookbook lies not in any individual recipe, though everything I've cooked from it has been tasty, but in its underlying principle. Bittman doesn't say, "Hey, this is what quinoa is and here's a quinoa recipe." Instead, his book is packed with charts called "Improvising Asian-Style Noodle Bowls," lists like "13 Other Fillings for Rolled Kale or Stuffed Grape Leaves," and variations on stock recipes like classic guacamole. I'm sure there will be more great recipes to come, and I'll keep posting my new finds.
Here's what we're eating this week:
Breakfast Bonus! Please check out my recent post on gluten-free breakfasts to see what fiber-and-protein-filled goodness I eat in the mornings.
Sunday: Paella with turkey and shrimp, carrot sticks
Monday: Thai Corn Cakes, Vietnamese spring rolls with a spicy peanut dipping sauce
Tuesday: Monday redux
Wednesday: Coconut Lemongrass Soup with crunchy tempeh
Thursday: We're out of the house
Friday: sushi bowls (brown rice, avocado, scallions, daikon, radishes, smoked salmon with nori to scoop it all up)
Saturday: sushi bowls strike again!
Bonus Dessert: In honor of this week's theme, I'll share this recipe for Dark Chocolate Meringues, which satisfied and continues to satisfy my recent chocolate cravings. These cookies are different than other chocolate meringues I've made in the past, containing both cocoa powder and melted chocolate, which impart a richness and chewiness unusual in meringues. Who cares about gluten with chocolate such as this?