A few days ago I got Robin Robertson's new cookbook, "1,000 Vegan Recipes" in the mail after ordering it from Amazon.com. I was thrilled to be getting this book! Robin has not disappointed me yet with her cookbooks. In fact, many of the meals I make originate with her books. So when she came out with this one, I had to buy it. With 1,000 recipes, how can you ever not have something to cook?
As I thumbed through the book I was immediately pleased. There are so many recipes in the book that I want to try. This week alone I have three of them planned! But I made one recipe right away. I had small eggplants that needed to be used up and I wanted to try something new with them. On our last trip to the farmer's market my daughter wanted us to buy miniature-style eggplants because they looked "cute." However, I almost always say yes when my kids are asking me to buy fruits and vegetables.
The book has a recipe for an eggplant walnut spread. I had all the ingredients on hand, so it seemed like a perfect fit.
I made the spread and put it on flatbread crackers. We loved it from the first bite! A couple of things:
- It calls for using a food processor, but I don't have one right now, so I put it in the blender.
- While it was good that first day, it was great two days later when it was cold. You can't go wrong eating it at room temperature the first day or cold a couple of days later. But we both thought it being cold made even better (and it was good to begin with).
- This is a very nice spread to make for parties. It has a great consistency and flavor and both vegans and non-vegans will love it!
I still have several more recipes from this book that I'll be making this week, including a wonderful sounding vegetable strudel and golden veggie burgers. It could take me a couple of years to showcase everything I try making from this book. But so far I'm one happy vegan cook! Robin hit yet another home run.
Update: You can read about more recipes I have prepared from this book here.