We have been loving our new cookbook, Let Them Eat Vegan! by Dreena Burton. We've enjoyed everything that we've tried so far, and have lots more recipes tagged to try. It's healthy, but in a gourmet way. The flavour combinations are sophisticated and the recipes centre on veggies, beans and whole grains - which really suits the sort of food we've been eating a lot this year, anyways.
Our first try from the cookbook was Jerk Chickpeas. I googled it afterwards, and found it all over the internet - my first choice of recipe was one that had been released as a teaser! But I can see why - they were easy to make, and very delicious. We made ours on the BBQ, rather than the oven, roasted some eggplants in them as well, and made them spicy. At the end of cooking, we mixed through some rocket from the garden, and put them in wraps.
White Bean Mashed Potatoes were a yummy and healthy side dish, but a bit more work than I prefer side dishes to be. Potatoes, pumpkin and cannellini beans mixed together were creamy and rich without being super fatty. We had them with eggplant parma, tahini-garlic gai lan, and roasted radishes.
Andy wasn't sold when I told him I would make Lemon-Infused Mediterranean Lentils. He doesn't like the idea of brown lentils just generally, even though when I do cook them, he generally likes them. The same happened with this dish - he liked them so much, he ate two HUGE bowls full. I didn't follow the recipe exactly - I added some zucchini and eggplant to the mix, and made it saucy, and it was fantastic served over rice. The saucy-stewy lentils were a great cold-weather meal, but the lemon juice and zest kept it from feeling stodgy.
Tonight's dinner was similarly "based on" with lots of changes, this time based on Yellow Sweet Potato Chickpea Pie with Basil. I used orange sweet potato and cannellini beans instead of chickpeas. This was much better than most of the quiche-type things we have made in the past, partially because it doesn't try to be a quiche at all. The slight sweetness from the sweet potato, the aniseedy basil, and the creamy beans all combined into something magical. Andy suggested (and I agree wholeheartedly) that these would be great at a party in mini form.
This is my current go-to book for recipes when we've got veggies I can't decide what to do with. I'm very glad I got this book!