Plenty of Plenty
I try to think about what I eat, to choose food that is sustainable and healthy, but too often good intentions get swept aside and I land up making (or buying) whatever it is I’m craving – and frequently that lands up including either meat or chocolate (and very occasionally both simultaneously).
Fortunately, some friend’s recently introduced me to a cookbook that has left me drooling over vegetables. Its a pleasant change to be cooking vegetables for the sheer love of the flavors and not because I’ve shamed myself into it! If it wasn’t so passé I’d consider cooking my way through the entire collection (OK, OK – I mostly don’t want to sign up for that and then fail to complete the exercise, I have enough unfinished projects lurking around my home these days). The book is Yotam Ottolenghi’s Plenty and I highly recommend it – the photographs are inspiring and the recipes, while easy enough that you’ll want to make lots of them, are special enough to be worth the effort. You can also find a great collection of Ottolenghi’s recipes online.
I started by making his Black Pepper Tofu - an asian inspired dish that packs plenty of heat from both chili’s and black pepper, and that I served with rice. The only change I made was to use chili flakes instead of chopped fresh chili’s (I really don’t love working with fresh chili, I always manage to wipe some in my eyes!). I really love this sauce and am planning to make it a second time this weekend substituting eggplant for half of the tofu – I’ll let you know how that goes.