Last week I relied on some tried and true recipes to get me through the week… the kinds of things I could cook without out any real thought. As such, I ran out of food about midweek. This is what happens when you don’t think about the entire week and just a few days. A rare mistake for me, but come Friday, things were desperate and I was grateful for a spare block of tofu and some frozen spinach!
Recognizing what I had done, but feeling a little too uninspired, I started soaking chickpeas on Friday morning and spent time that evening looking for some new recipes to try this weekend that required no new invention on my part. Obviously, I cannot make anything without altering a recipe in some (even) small way, but mostly, I just was looking at techniques used by some of favorite tried and true foodie blogs (you will find these referenced and others to the right under Plant-Strong Places).
Beetballs with leftover Happy Herbivore Bologense sauce and whole wheat rotini
I started with FatFreeVegan because my friend Laura at Dandelion Wishes swears by the beetballs. It was time for me to give them a go. And while I was grabbing the recipe for the beetballs, I saw another for a hash brown casserole… a dish that includes potatoes, chickpeas, and kale? You just know I cannot pass that up–ever!
Then it was over to my friends at Engine2… with the holiday that shall remain nameless today (am I the only person of Irish descent that loathes it?), there have been plenty of posts about Shepherd’s pie of late. I’d heard some good things about a recipe over on their site, so I pulled that, and with a craving for something sweet, the Blueberry Dumpster Cobbler.
Despite the unfortunate name, this cobbler is sweet perfection.
I am absolutely in love with the beetballs and can honestly say I would gobble up the entire batch in one day if I had the stomach capacity. I didn’t vary too much from this recipe. I bought a white beet variety at Whole Foods and it was great. It wasn’t until I was home that I noticed it called for raw nuts, but I used roasted almonds anyway. It turned out great. Next time, I might go for pecans, or even walnuts. There are a lot of possibilities for variations here which makes this one of my new favorite recipes.
Hash Brown Casserole with Chickpeas and Kale.
The hash brown casserole is fantastic. Rich and creamy and I have to love any recipe that combines three of my favorite ingredients. I didn’t make many changes to this except that in my sauce, I used up the mushroom broth from the beetball recipe that was left over for part of the water. I also added more salt and pepper to the finished product, but more for personal taste. Again, another recipe that has a lot of possibilities for variations through the seasons.
Blueberry dumpster cobbler: I love this recipe because it is so incredibly simple and has NO added sugars. It is whole grain and gets all its sweetness from the blueberries. The only change I made to it was to add some cinnamon… because well, cinnamon makes everything better, right? Ok, maybe not everything, but I liked the spicy touch it brought to this recipe. A definite guilt free dessert to satisfy a sweet need.
Variation on the Engine2Diet’s Shepherd’s pie.
Oh, Shepherd’s pie, I must have been truly averse to the Irish influence today. I changed up the flavor palette a little here with French tarragon and parsley and swapped out the traditional potato topping with a yucca mash. Omitting all the rosemary, I also added in some Thai inspired galangalspice (which is a little gingery and I find goes quite nicely with recipes with tarragon). These were nice varaitions–the yucca top crisped up nice and was a little doughier than traditional potatoes–reminded me of a polenta, which got me thinking for the next time…