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!
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 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.
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
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.
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.
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.