I love chile crisp, and the first time I made this Carrot Risotto with Chile Crisp recipe from Alexa Weibel for the New York Times, we had an abundance of arborio rice on hand. (We always have chile crisp; that’s a Jake staple.) The thing that cracks me about the recipe is the number of servings: 4? As in 4 linebackers? It calls for 2¼ pounds of carrots; that’s more than ½ pound of carrots per serving! Even for a carrot-loving vegetarian, that’s a lot. But lately our cooking has slowed way down, so a recipe with lots of leftovers is appealing. The vegan parmesan shreds from Trader Joe’s worked well in this dish. More spices were added. Smoked Paprika is our latest go-to.
Vegan Chicken Salad
This recipe by Sam Turnbull of It Doesn’t Taste Like Chicken earned a spot in the regular rotation with its ease and versatility.
We added more spices because that’s how we roll, and ate ours as a wrap with lettuce, tomato, and avocado. We used the vegan nugget recipe from Sweet Potato Soul to prepare the tofu. Delish!
