I call this dinner Impossible because it does not seem like any of it could possibly go together. Or have a theme. Or some sort of ethnic origin. The flavors here are so strange to me, yet, yet…it works. How could mushrooms and jalapeños go together? Am I just short-sighted on this one? And cherry tomatoes? And you serve it with beans? Um, okay.
I guess it’s the coriander seed that links it all together. There’s coriander in the Unrefried Beans, and in the tomatoes and mushrooms. And I deviated from the original recipe in Appetite for Reduction (which is what the earlier link sorta leads you to) by tossing in corn. I did that for two reasons: 1. Half of my mushrooms had gone bad, 2. I needed a little more protein in this dish. It works, so you can try it, too, if you like. Also, I think the recipe might be a little off, since it doesn’t actually tell you what stage to put the lime juice in. So, I just left it out. I didn’t want to chop and juice a lime tonight anyway. I think if I put a little green chili hot sauce on it, I wouldn’t even miss the lime at all.
I do loooooove this bean recipe, though. I don’t even like to mash them up very much, it gives you more of that texas beans n’ sauce dealy that I love so much. I don’t know that this combo will become a staple in our household, but it’s always nice to eat outside the box.
This was so, so delicious. And I feel extra proud, because it was sorta my own invention. Taking the formula (and edamame pesto recipe) from Appetite for Reduction, I have created my own spectacular bowl!
Oh, yeah. That’s basil from my garden. Eeek! My little plants look so good, I should totally take more pictures. Anywho, this is a modified version of the Edamame Pesto Pasta from Appetite for Reduction. This is the second or third time I’ve made it, though I never actually follow the recipe (sorry!). I have tons and tons of spaghetti in the house from Costco, and it seems silly to buy any other pasta when I have that on hand. But the mod that I’m the proudest of? Those beautiful roasted tomatoes. This recipe NEEDS roasted tomatoes. I’m going to to this every time, probably putting on twice as many next time. YES! Also, you can totally use button mushrooms. It doesn’t really change the flavor at all.
But you know what does? Hot Sauce. My husband put hot sauce on this! And it was GOOD.
There is literally no angle in which this photo does not look weird. But I kinda love how it looks like I put this delicious salad on the wall. Salade Niçoise! I don’t know how to say it, but I do know that I’ve always wanted to eat it. However, even before the whole vegan thing, I didn’t eat fish. So this tuna-smothered salad was never meant for me.
Until now! And honestly, the chickpea mash with capers is so close to tuna, it sorta weirded me out. I felt like I shouldn’t be eating it, but there I was, loving every minute of it. The flavors are so complicated, yet everything comes together in a fantastic way–I wonder if that’s why all the ingredients are typically kept unmixed? That, and it looks gorgeous that way.
My only problem was my red onion was so strong, I thought it was going to wrestle me from the table and steal my wallet. I could smell the onion in the house for hours after dinner. Sheesh! Quiet down, onion!