This weekend I got my copy of the Cook’s Illustrated Vegetables cookbook. It looks awesome and I am going to be trying many recipes from it. I started making the veggie burger, which has bulgur, pinto beans, beets, basil, mustard, and a bunch of other good stuff. I didn’t have bulgur so I substituted with farro which was quite good too.
Instead of using burger buns, I used sprouted whole wheat bread to make a sandwich and I added crispy shallots, arugula, Veganaise, sambal sauce, home pickled onions, and avocado. It was delicious. For making the shallots cook them over medium heat on a lot of oil until golden, then let them dry on a paper towel.
I also made empanadillas. Which I haven’t eaten or made in probably 20+ years! I couldn’t find the pre-made dough in a couple of stores I looked, so I used a recipe from my old copy of 1080 Recetas de Cocina, which turned out ok – this book likes to use “a small glass” as a unit of measure, which, of course, depends of how big your “normal” glass is. The recipe I ended up settling on is about 350 grams of flour, 50 grams of oil, and I-have-no-idea how-many grams of water because I used one of my glasses which was probably too big as they turned sticky (and I had to readjust with flour). Need to keep iterating on this.
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