So I admit to making one of the recipes without taking pictures. I made the veggie burgers after hanging out at the park with the kid after school on a hot day and didn’t even think of it until we were eating. But, as they made 12 burgers, I can at least give you a picture of the finished product since that’s what I had for dinner tonight. And YUM!


I’m sure this will eventually be on the VegTimes website

But this post is mainly about the fritters. As I said before, the Vegan Soul Food cookbook is always a winner, but perhaps I should have specified taste-wise. These fritters were certainly tasty, but a pain in the ass to cook.


As you can see from the feature image, I didn’t have black-eyed peas, but used soldier beans instead. I’m sure that didn’t matter.

I assure you this tasted better than it looks

I also didn’t fry in coconut oil. If I could afford to use 5 cups of coconut oil for frying, I could afford to have someone cook it for me too. Peanut  oil was used instead.

And here is where all my shots got blurry

See all those little bits in the oil? That’s from the first batch that completely fell apart. It took a while to get the frying right so that they would brown, not burn, and stay together

Failed fritter and failed photo

But there was a lot of batter so we had enough for me to have a meal and Spouse to have half a meal (supplemented with ramen).


Would I make this again? Probably. And if I didn’t have seven different kinds of hot sauce in my pantry, I might even make the hot sauce to go with it (we used Alex’s Ugly Ghost Pepper sauce instead.) I would be more likely to make this for a group though as part of a larger meal. Two to three each is more than enough  for an appetizer and it would benefit from being followed by a crisp salad to balance the oil.



The next round

I recently had my 15 year anniversary at work and my office gave me a new cookbook. So this round of recipes will include one from Sarah Britton’s My New Roots. This cookbook is really beautiful and the recipes look good too. A little nut-heavy, which is to be expected from a vegetarian cookbook, but one thing I can’t use if I’m cooking for Spouse as well.

The next book in the pile is Bryant Terry’s Vegan Soul Kitchen. I LOVE this cookbook! It is one I’ve cooked from before and never had a bad meal. I recommend this book to anyone, including omnivores.

We travel back in time for the next two. 1987’s Weight Watchers Quick and Easy Menu Cookbook is kind of as grim as it sounds. Lots of “scant teaspoon reduced calorie margarine” and stuff like that. The more fun one is the collection of WWII recipes (and I have a few of those books) in Good Eating: Suggestion for Wartime Dishes.  I find British wartime recipes are great for cooking out of my pantry, and pretty frugal (go figure), as well as putting an emphasis on vegetables, preferably raw (again, duh.)

For the magazine entry, I will be doing the burgers from “Vegetarian Times” this round as well since I didn’t get to them last time. There might be one more from there before the next issue comes as well

No, I didn’t forget a cookbook, just saving it for last. Not all the cookbooks include full meals for every time of day (this assumes you don’t consider cupcakes breakfast, lunch, and dinner), but some do for the liquid lovers. Jason Kosmas and Dushan Zaric’s Speakeasy is a collection of cocktails to suit every mood.

This seems like it will be a good batch, without too much extra shopping involved, unlike last time. I’ll most likely add additional, thrown together side dishes, or something barbequed to go with a dish, but focus my energy on the cookbook recipes.

See you soon.


15-Minute Vegetarian

It was the hottest day so far this year, peaking at 95, so I decided to make three things that involved slaving over a hot stove. Fortunately, they are all from the book 15-Minute Vegetarian so the slaving was in short bursts.


I did an appetizer of battered tofu with ginger dipping sauce, so first up was the sauce. Quick and easy, and pretty tasty. Spouse loved it (child never got beyond sticking her tongue on a piece of tofu.) Later I started the main.


Apart from chopping, this comes together pretty quickly. There was also the bonus of using canned chickpeas and getting to drain off the liquid for later use. I’ve been wanting to try some things with aquafaba.



My only issue with this recipe was that it needed more, or more likely fresher curry powder. With a whole 6oz can of tomato paste, it was very tomato-y.


No pictures plated. I had a complete failure with the pasta and ended up composting the whole batch and making more. I wish we had enough whole wheat spaghetti as I would have used that instead.



The tofu, on the other hand, was a complete success! I used a 1/4 cup aquafaba instead of egg and it battered up nicely. With some non-dairy milk in the batter, this could have been a completely vegan meal.

Who doesn’t love fried food?

So I think I would do the curry again if  I were cooking for others and wanted something no one would really hate. The tofu was great and I would do that again but try different sauces for variety.

Why garnish with parsley when pea tendrils are in season and delicious?