Tofu and Artichoke Scampi

This scampi was pretty good.  I added spinach because I was confused and thought the recipe called for it, but it worked.  Of course, if you ask me, spinach works for almost everything. That and avocado, but I digress.

The recipe was from Connoisseurusveg, whose recipes I generally really like.  They are fairly simple and always delicious.  This was as well and even my husband liked it, which is my key that it is good.  I generally like anything vegan, but hubby, not so much. 

Give this one a try.

Jungle Curry

This was very tasty to me.  My husband was so-so about it. I usually like the ones from the Happy Pear and this one was one that I have done a few times, but not always following the recipe as it is written.

I didn't make too many changes.  I used some different veggies.  I had a yellow squash from the garden - the first harvest! - so I had to add that.  The other change is one that I have made before and that is instead of using a Serrano chili, which I rarely buy (I am growing them in my garden so that will change, I'm sure). Instead I used my old standard red chili flakes in an amount that I think will equal the heat of the pepper. The other change was noodles.  I used the linguine rice noodles, which I added to the pot after the curry itself was ready.  I found that it soaked up the liquid and really made the whole dish come together. 

Instant Pot Dal Tadka

This turned out really good.  I had heard of Dal from friends of mine but never made one.  My sister-in-law made a fantastic one and said she was going to give me the recipe but haven't gotten around to. 

I got this from Caitlin Shoemaker's blog.  It is not her own, as she collaborated on this with Nisha Vota (the link is in Caitlin's blog).  I am always on the lookout for Instant Pot vegan recipes and when I saw this I knew I had to try it.  I am so glad I did.

I made a few changes mostly because I didn't have the ingredient.  I didn't use the serrano pepper but simply used chili flakes.  It was still quite spicy, but not overly so. I also didn't have curry leaves as I forgot to look for them on the last grocery trip. Finally, the recipe calls for black mustard seeds.  I didn't have them either, but had regular mustard seeds.  But otherwise it turned out great.

Generally it was a simple, easy recipe and was very good as a leftover.

Frittata

I was invited to a brunch the other day and decided to make this to take with me. It was very well received in a room of mostly omnivores.

This recipe was by Minimalist Baker and it was very good. I followed it exactly, well mostly.  I added a bunch of fresh herbs from my garden (dill, basil, and parsley) after I took it out of the oven because it looked so good in the picture on her site and because I wanted to brag about my bountiful garden.

As I said, it was very well received.  Several people asked about it and could not believe that one could make a frittata without eggs.  The mung beans the recipe calls for were a very different ingredient for me. I found them at Wegman's in my area in the Asian section and used them in a Instant Pot Dahl recipe (which I will post in another entry).