accidentally vegan favorites
plus: some very cute hamantaschen
Monday, February 27, 2023
When did hospitality get so hostile? [NYTimes, unlocked]
Good afternoon from someone who left her brain on the white, silky beaches of Cancún last week. Is it Monday? What even is a Monday? Thus, please excuse the late newsletter delivery today while I try to remember how to do things that aren’t ordering a salty margarita after a morning of tennis. If you don’t mind me being so bold, this newsletter is worth the wait, dedicated to my favorite kind of vegan cookery: the kind that’s accidental. It’s not that intentional egg-free, dairy-free cooking isn’t just as good, it’s that I’m happiest when I cook with no particular rules in mind. When the results are also something that everyone I know and love can eat, I feel like I’ve won the lottery — and here, at least 9 ways. Plus, some decidedly non-vegan hamantaschen, for those of us getting ready for the Jewish holiday of Purim next week.
Smitten Kitchen Keepers, my third cookbook, has been out for over three wonderful months and I love to see everything that you’re cooking from it. While the majority of the book tour is behind us, I’ll be in Columbus, Ohio in March, and I’ll be sprinkling in a few other events throughout the spring. You can keep up to date with all of the details on this page.
roasted squash with tofu and ginger
A salty-spicy-acidic-sweet tray of winter squash and crispy tofu from Diana Henry that always hits the spot.
sweet potato salad with pepita dressing
I was a sweet potato salad skeptic, so I challenged myself to make one I would love -- bright, crunchy, a little acidic and spicy, no creamy dressings or heaviness. I ended up making it right in the sheet pan and loving my lunch leftovers so much, I missed them when they were gone.
cauliflower and tomato masala with peas
A craving for cauliflower in a spicy tomato sauce led me to gobi matar masala, where the peas (trust this pea-ambivalent cook) add the perfect complementary dots of sweetness. Vegan and cozy but unheavy, it feels perfect for a chilly February day.
miso sweet potato and broccoli bowl
Wild rice, roasted sweet potatoes and broccoli and a miso-ginger-tahini dressing all piled into one bowl make this one of my favorite everyone-approved weeknight dinners -- use any kind of rice or combination of vegetables you've got; the dressing is the star.
I once presumed making falafel would be complicated, best left to the experts. Once I learned how staggeringly simple it is -- oh and by the way, vegan, gluten-free, and so quick to assemble, you might decide you have time enough leftover to make homemade pitas worthy of you perfect falafel -- I see exactly no reason not to make it all of the time.
spinach and chickpeas
This is a longtime favorite of a hearty vegetarian meal that tastes like a luxury, not a compromise, especially when heaped on grilled or fried bread. (Don't forget to rub it with a halved garlic clove while still hot, then douse it olive oil for peak toast bliss.)
quick pasta and chickpeas
A 20-minute, 5-ingredient (I bet all 5 are in your kitchen right now), abundantly flavorful dish that I cannot resist adding one slightly crispy and dramatically sizzling finish to. Have you made it yet?
chocolate olive oil cake
A deeply chocolaty, fluffy and perfect one-bowl cake that just happens to be dairy- and egg-free. I like the subtle, earthier quality olive oil imparts in chocolate, especially when flecked with sea salt.
marbled cheesecake hamantaschen
apricot hazelnut brown butter hamantaschen
shop my favorites
Ever wonder where I get my cutting boards, paring knives, offset spatulas and more than you see when I cook? I've created a page on Smitten Kitchen with links to some of my favorite kitchen items, the ones I'm asked about the most. For each item, I've attempted to provide a range of shopping links so we're not just focusing on one giant retailer.
See you next week!