The internet is my number-one source of dinner inspiration, and sometimes I like to have a little theme going on.
Sometimes I just find one site and go a little bit nuts over their amazing choices, and try one of everything.
The Post-Punk Kitchen is one of those such sites. Isa is the coolest vegan on the planet, and the author of many amazing vegan cookbooks. The site is also packed full of delicious treats from breakfast to dinner (which they sometimes call entrees because Americans are weird, yo) and everything in between, and I couldn’t help but branch out and try some things I hadn’t before – like lentil tacos!
I have always been of the bean variety when making Mexican food, but these Ancho chile lentil tacos were amazing, and have converted me to the land of the lentil. So spicy, flavoursome, and with a wonderful texture, I can’t believe I haven’t done it before.
We also tried the Lemongrass Noodle Bowl with Mock Duck, and it was a pretty rad Asian-style dish that felt like it was really fiddly, but wasn’t really. Gotta have a cast-iron grill pan for this business (or use the barbecue), the charred flavour, along with the lime, chili, mint, and coriander was what sent it into awesometown. I spiced up the broth a little more too (can’t help myself), but it is so good to do that with.
Third on the list was Chipotle Mac and Cheese with Roasted Brussels Sprouts, and believe it or not, was my first foray into vegan mac and cheese, and even nutritional yeast. I know, I’m ashamed too. It was a really decent version of a cheese-free cheesy favourite, and while we didn’t do the Brussels Sprouts (only because we didn’t have any), they looked fabulous.
Isa has plenty of seitan recipes, which I think is one of the best meat substitutes out there. I went a little nuts at the Red Bamboo restaurant in New York a few years ago, ordering one of pretty much everything and rolling out of there like a fat pig. I’ve been meaning to cook with it a lot more, but have had one slightly disastrous experiment and no time to tweak it. It’s on my to-do list for next year, because damn is it versatile! And so delicious.
Next up on my hit list are these amazing Quarter-Pounder Beet Burgers, and Zucchini Noodles with Peanut Sauce. Two summery dishes that don’t look like they’d be much effort, but still totally delicious. My kind of cooking!
What’s on your menu this week?