Welcome to Litsy!

Today‘s Rachel Ama recipe was curry-roasted cauliflower with my own raita recipe (shh; it‘s not vegan). The dish was tasty, but it won‘t replace my go-to cauliflower steaks with gochujang sauce. I‘m grateful to her for teaching me the proper way to cook cauliflower leaves, though!

My third Rachel Ama recipe was miso-glazed eggplant, and HOLY CRAP THIS IS THE BEST STUFF EVER. I hereby fire my old miso glaze and raise this one up in its place.

I had to do a few topping substitutions. Her recipe calls for rocket, fresh chili, parsley, sesame seeds, green onions, and pumpkin seeds. I used the green onions and sesame seeds, but put gochugaru in place of the fresh chili and cilantro instead of parsley. The rest got nixed.

I made my second Rachel Ama recipe: crispy chickpeas! They didn‘t crisp up as much as I hoped they would, but they‘re still durned tasty. I plan to use them as snacks and maybe on salads instead of stop avocado toast.

I made my first Rachel Ama recipe: peanut fried rice! It was tasty, but it could‘ve used a smidge more peanut sauce. Here I thought I was so lucky when I had exactly the right amount left from my tofu lettuce wraps. Maybe I‘ll whip up a quarter-recipe tomorrow to go with the leftover fried rice.

I made an earlier-than-expected library run in case the impending storm makes it tough to get there later in the week, and I came away with these lovelies. I‘m especially excited for the tagged book. All the recipes look so good, and there seem to be a decent number of onion-free options. I just wish I‘d picked it up BEFORE my pre-storm grocery run so I could‘ve laid in more ingredients.

So with it being black history month in America I decided to theme the cookbooks I use this month too. This isn't actually in her cookbook but on her YouTube channel and just let me say wow! This is food you want to eat regularly. Jackfruit and black bean brown stew with coconut rice, slaw pineapple salsa and fried plantains. This is doable vegan food full of flavour.
A huge hit!