I’ve been working out of Supermarket Vegan by Donna Klein quite a bit in the past few weeks. And I’m telling you, each recipe has been easy and every meal has been delicious. I don’t care where you fall on the herbivore-omnivore scale, this is a must-have cookbook for real people.
I wanted to blog about each dish and include a recipe, and then I realized that it wouldn’t really be fair to Donna Klein for me to copy down her entire cookbook. But you can enjoy these photos and then order your own copy of the online or at your library.
Chutney-Peanut Pita Pizzas with Broccoli
Ainsley made these herself. A quick and cute little snack or lunch.
Jasmine Rice with Peas, Mushrooms, Pecans, and Currants
We used cabbage instead of mushrooms and raisins instead of currants. I love anything with pecans, and the kids love anything with raisins. Win-win.
Japanese-Style Rice Noodles with Spinach, Bean Sprouts, and Pickled Ginger
Practice makes perfect. As I cook more, I realize that I’m capable of functioning outside the exact recipe. At the last Farmers’ Market of the season, I bought a bag of bean sprouts ($1) and a bag of spinach ($2). Looking to use that up, I gave this recipe a try.
This type of food is a little outside my taste and cooking experience, but I was ready to try it. We hate ginger, and I didn’t have rice noodles. Instead we used soba noodles and left out the ginger. Again, we all liked it, which is so satisfying as a mother and cook.
We’ve also tried Southwestern Vegetable Casserole, Three-Bean Barley Chili, French-Canadian Cabbage and Navy Bean Soup with Spinach, Quick Southwestern-Style Kidney Bean and Corn Soup, and a few desserts.
Okay, now I’m hungry.