I’m in love with a cookbook.
I’ve bought far far fewer cookbooks (and weeded my old ones a lot) since I’ve been cooking from blogs so much. But the ones I do still own are used often, and this is clearly going to be one of them. In fact, it’s the only cookbook I can remember where I’ve literally wanted to make every single recipe — though granted, I’m not a fan of seitan or tempeh, so I might make those dishes with tofu or even chicken instead. I’ve had it for two weeks and so far I’ve made lemon-zested bulgur wheat with coconut milk, honey, and toasted almonds; millet muffins (also with honey); hardboiled eggs with dukkah (a spice mix); and, twice, the chickpea wraps (see below.) I love that it’s a cookbook that includes a section on lunch that is full of recipes that really are the way I actually eat lunch (salads, soups, and sandwiches that are creative, with multiple components, and deeply flavored, but not fussy or weird), a section on snacks that focuses on protein (but also includes popcorn with mustard, thyme, chives, and butter, which I intend to make the second it’s fall), and a lovely selection of drinks that are mostly not cocktails. She uses a wide variety of grains, flours, nuts, seeds, and beautiful dark sugars, doesn’t kill produce with overcooking, has great sturdy sauces that are often yogurt rather than mayo-based, so they’re both lighter and less prone to spoiling…. This is exactly the way I want to be cooking right now and I’m just loving it.
So, uh, my grocery bill went up a bit 🙂
sugar, $2.19 (x2)
coconut milk, $2.19
Daikon radish, $1.94
Parchment paper, $2.99
Butter (2 lbs), $7.58
Ziploc quart bags, $7.59
Canning jars & labels, $17.93
White vinegar, $2.69
bug spray, $5.49
apple cider vinegar, $5.89
Total, Meijer: $98.99
Frozen blackberries, $3.99
Salted peanut caramel gelato, $3.99 [it was on sale. wouldn’t you have?]
Vanilla beans, $3.98
Poppy seeds, 1.82
Whole wheat pastry flour, $2.15
Bulgur wheat, $1.03
Chickpeas (2 cans), $1.98
Total, Whole Foods: $34.81
Whole wheat tortillas, $3
Dozen eggs, $3
English cucumber, $2
Quart strawberries, $5
Mixed hearty baby greens (mizuna, tat soi, kale, etc), $3.50
Total, farmer’s market: $23.50
Grand Total: $157.30
Whew! That’s a lot. I took some of the $$ from my slush fund, however, because of the canning supplies that are in there, and since I’ll be at friends/family for much of the rest of the month, I’m not really too concerned. This is a good time to buy lots of produce (and preserve some of it, of course!) and I eat so cheaply in the winter, what with beans and squash and kale forming the majority of my diet, that it doesn’t bother me too much that I’m on the high end right now.
Adapted from Super Natural Every Day by Heidi Swanson
The second time I made these, I actually made some significant changes to the recipe. It was great both ways, mind you; but I really liked the adjustment I made the second time around, so I’m giving both versions here — I’ll write it out as it is in the book, but put my notes/adjustments in brackets.
1.5 cans of chickpeas, drained and rinsed [second time around, just used one can]
1/2 c chopped celery [I put a lot more celery in because I like it — just winged the amount]
1/3 c chopped red onion or shallot [I absolutely recommend shallots here, they’re so much milder]
2 tbsp chopped fresh dill
1.5 tbsp Dijon mustard [I used 1 tbsp Dijon and .5 tbsp whole-grain mustard]
2/3 c plain yogurt
1/2 tsp sea salt
1 tbsp fresh lemon juice and “a bit of grated zest”
2 cups mixed salad greens [second time, I used a blend of sturdy baby greens and liked it much better than the more innocuous salad greens — my mix, which I bought premade at the farmer’s market, had mizuna, tat soi, kale, etc]
[Second time around, I threw in a bunch of chopped up sugar snap peas; I’d bought them earlier in the week on a whim and hadn’t eaten many, and I thought they might work here. I was right; they provided a beautiful green secondary crunch along with the celery and enough bulk to more than make up for the missing 1/2 can of chickpeas. The result was even fresher-tasting than the original, but with a bit less heft.]
Whole wheat lavash flatbread, tortillas, or pitas [I can’t find lavash here, but I buy wonderful tortillas from a woman who makes and sells them at the farmer’s market, so I just used those and they were delicious.]
Pulse 1 can chickpeas in a food processor or using an immersion blender or whatever, just til they break up. If you’re using them, add the other 1/2 can, leaving those whole. Stir in the shallots, celery, and dill [and I added the snap peas at this point too the second time.]
In a small bowl, whisk yogurt, mustard, and salt. Toss the chickpeas with about 2/3 of that, and add the lemon zest and juice and stir again.
If you’re using tortillas, heat them up! This works great if you have a gas stove (heat them straight on the burners, flipping with tongs) but if you have electric you can do it in a pan. In any case, spread your flatbread with a bit of the leftover yogurt, then pile some greens on, then a scoop of the chickpea mix. Roll up and eat, and omg just typing this out is making me want another one. So good.