Friday, March 1, 2013

A Hit (Ginger Peanut Squash Stew) and a Miss (Funky Frittata)

I overbought produce last week, so I spent my Saturday evening roasting various squash and digging into my cookbooks for recipes that matched the contents of my fridge and pantry. 

The high: ginger peanut squash stew (p.129) from Vegan Eats World

I used a roasted acorn squash and omitted the cilantro (that's dried parsley you see); it was FANTASTIC!  I love a recipe that only requires one pot and this was it.  I even shared: VM loved it and OD ate his whole bowl- which is saying alot since it was pretty spicy. 

Although I've had enormous success with it in the past, the recipes from Viva Vegan intimidate me.  After this incredible stew, I will make a point to revisit both Terry tomes.  It's a good feeling to be shocked that the meal you created was done so by your hands.

The low: frittata from Vegan Brunch.  I've been cooking with Isa/Terry books most of my vegan life and this was an unexpected (user error) disaster. 

My add-ins were looking great:

But, once in the dish, I could see that the frittata seemed loose. 

It did look fine enough when it came out of the oven.

But, in the end, over-cooking it didn't save it.  Upon introduction to my slice-and-serve, it veritably melted into a frittatta puddle.  Let's just say it was suggested that I serve it with straws.

But, despite the texture, the taste was really good; I think maybe the sauteed mushrooms, onions, and peppers continued to release moisture into the frittatta as it baked.  Totally my fault, as the recipe called for chard and I messed with altered it.  I'll try again, but next I have my sights set on a quiche. 

Lest you think I wasted the leftovers, fret not.  I enjoyed it the next day on toast with sriracha and sliced tomatoes (underneath).


  1. The stew looks so good to me right now. I'm really hungry but not in the mood to cook, but if I were, I'd make that stew! Everything I've read about vegan eats world makes me think I should buy it.

  2. Too bad about the frittata but it actually looks great over bread in the last photo.
    Not to make it sound like I didn't think you cooked, but I was really happy to see you highlight something you made out of a cookbook (even especially not an online recipe.) I'd really be interested to hear more about yr cookbook collection + what you've made out of them. There is a very obvious gap on my shelf where Vegan Eats World ought to be. The soup looks fantastic.

  3. Andrea- the stew was the first thing I made from VEW and it blew me away!

    foodfeud- I have so many cookbooks that I really shouldn't neglect them. I've been invited to join a super secret cookbook cooking club, so I imagine I will have many more opportunities to explore the tomes that grace my shelves in the very near future!

  4. I'm wondering if it's so secret that I ought not to have mentioned it? :-O


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