My first two forays into cooking with Chloe were the spinach artichoke dip and the Bastilla, a Moroccan pastry dish. One was super simple, the other somewhat more involved. The dip turned out pretty well. I'm not usually a fan of tofu based dips, so it's not a surprise to me that I felt a little middle-of-the-road about this one. It tasted good, but it was not a terribly "convincing" alternative for my meaty/cheesy in-laws. The bastilla, however, was excellent. Full of Moroccan spices like cinnamon, ginger and turmeric, this flaky pastry dish was a satisfying easter dinner entree for the vegetable inclined.
A couple other recipes I plan to try from this book are as follows:
- Tomato-Basil Bisque with Pumpernickel Croutons
- Orange Crispy Tofu
- Mongolian BBQ Seitan
- Pineapple Not-so-fried Rice
- Jalapeno Cornbread Poppers with Whipped Maple Butter
- Minted Couscous with Arugula, Butternut Squash and Currants