There are certain recipes in Nikki and David Goldbeck’s American Whole Foods Cuisine that still makes us ill to our stomach to think about, but we find ourselves starting to meander back to this old favorite time and again. I think that the combination of simple recipes that are quick, wholesome and taste really good is the main draw. The ingredients are not fancy, are easily modified and the whole cookbook has a very unassuming character to it. Maybe it is the lack of professional photography.
Either way, Nikki and David provided last nights dinner, which surprised us by being almost vegan, with a few modifications.
Before adding some shredded cheese, the only animal product in this meal is a tiny bit of pork fat I used to grease the backing pan the mixed grain balls were cooked on. Other than that, not an animal bit in sight. It was totally unintentional, but it shows that with a little creativity, a locavore can feed any type of friend.
The “noodles” were simply shredded/sliced cabbage cooked in a tomato broth (canned tomatoes and garlic) until soft. The recipe indicated that you could use some butter to give the sauce richness, but I opted for the alternative and threw in a healthy pile of nutritional yeast. A ‘meaty’ tasting food, nutritional yeast is a deactivated form of brewers yeast, and adds a great flavor to broths, bakes and other dishes. We are trying to use ours up to clear space in the freezer. Good addition, which really made it more than just cabbage and tomatoes.
The grain balls were a mix of onion, rye flour, whole wheat flour and cornmeal with a splash of soy sauce and enough water to make a firm dough. Rolled into little balls and baked, they were crisp-chewy on the outside and soft on the inside. Really good, though I want to try to make some with whole grains in the future.
This was really good. I’ll send you over to the BBC food page that provided this recipe. The recipe is Roast Sweet Potato, Squash and Garlic Mash.
I’ll leave off with some more dessert porn.