Dinner appears so arduous typically. I cook dinner for SKCC throughout the day, so now we have fantastic lunches, and clearly there are leftovers, however that leaves me not following my very own recommendation so far as having a plan for dinner most nights. Ironic isn’t it? I’ve plans for lunch, we rotate the identical few issues for breakfast, however why does everybody eat so typically? I’ve so so many cookbooks, and all the time flip there when inspiration eludes me. I’ll add a brief checklist right here, must you want some new concepts your self. My household just isn’t vegetarian, however we attempt to eat vegetarian meals typically. The checklist under (amazon affiliated) contains each omnivorous and vegetarian authors from books (not new!) I’ve been turning to for inspiration recently:

Anna Jones (vegetarian, extra carb heavy however easy, she has a number of nice ones!)

Inexperienced Kitchen Tales (robust vegetarian meals, colourful and current effectively)

Six Seasons (new concepts and mixtures, however not fussy. Nice facet concepts)

At House within the Entire Meals Kitchen (a cornerstone, simple to vary components by season, very “wholesome”)

Canelle et Vanille (Aran’s photographs are transcendent and romantic and her meals is scrumptious. All GF)

Tremendous Pure On a regular basis (my favourite of Heidi’s, nice vegetarian meals and healthful snack and breakfast concepts)

Salt Fats Acid Warmth (for when I’ve numerous components, however no concepts. Not a cookbook per se, however will get my thoughts going)

Mandy’s Gourmand Salads (largely for me, however they’re sturdy salads once I can pull issues out simply for the youngsters)

The recipe right here is from the beloved Jenny Rosenstrach of Dinner, A Love Story. Her recipes are quintessential household dinner sort of cooking. Simple to seek out components, not overly fussy, likeable for adults and youngsters. Whereas it might not be what you’d pull out for entertaining or one thing distinctive, it’s reliable and sensible, which is what all of us want most nights. I’ve tried her brothy beans and this dish under and each have been hits! Sit up for pulling from this for fast weeknight meals.


This was so scrumptious with all that sauce! I put mine in a lettuce wrap to get extra greens in, or might see it with some thinly sliced cabbage.

Recipe from Weekday Vegetarians By Jenny Rosenstrach

1 15 oz. block of extra-firm tofu, pressed, drained and cubed
1/4 cup avocado or olive oil
1/4 cup toasted sesame oil
3 Tbsp. soy sauce
1 Tbsp. cornstarch or arrowroot
1 lb. eggplants, ideally graffiti, cubed
salt and pepper, to style
1/3 cup sweet-hot-chili glaze*

4 cups cooked rice


cilantro, sliced radishes, scallions, toasted cashews

Preheat the oven to 425’. Organize one rack on the highest rack and one on the center. Line two rimmed baking sheets with parchment.

In a big bowl, toss the tofu cubes with half of each oils, soy sauce, cornstarch. Use a slotted spoon, place the tofu on one of many ready pans.

In the identical bowl, add the remaining oil and the eggplant, together with a pinch of salt and pepper. Toss to coat. Place the eggplant on the opposite sheetpan.

Place the tofu on the highest rack of the oven and eggplant on the center rack. Bake till the tofu seems crispy and golden, 20 minutes. Take away the tofu to a shallow serving bowl, transfer the eggplant to the highest rack and proceed to roast one other 10 minutes till golden.

Take away the eggplant and switch it to the dish with the tofu. Drizzle 3 tablespoons of the glaze over the tofu-eggplant combination and gently toss to coat.

Serve over rice with desired garnishes.


3 Tbsp. sizzling chili sauce (corresponding to cholula or Pete’s)
2 Tbsp. honey
2 Tbsp. gentle brown sugar
4 Tbsp. unsalted butter (or vegan various, we love Miyokos)
recent black pepper

In a small saucepan over medium warmth, mix the chili sauce, honey, brown sugar, pinch of salt and simmer till the sugar has dissolved utterly. Take away the pan from the warmth and whereas the combination is sizzling, whisk within the butter to thicken the sauce. Season with salt and pepper.