Spring! We’re continuing slowly and totally unmethodically cooking our way through our two Ottolenghi books (Plenty and Jerusalem).
Seems our styles are the same—where Ryan loves simple, hearty, one-pot meals, I like dishes that take a little love and a lot of spice for a spin on creative comfort food. Thus I slaver over Ottolenghi.
I’m a little late on this, but this last Sunday, Ryan whipped up a creative chickpea creation (and infused his phalanges with capsaicin in the process). I went with Ottolenghi.
- First lunch: Roasted pepper and chickpea salad
- Second lunch: Chicken with carmelised onion and cardamom rice, from Jerusalem
To find out just exactly what vegans eat, click there for a link to the category.