Hack-Proof Recipe Roundup, February 6, 2015

Unless I’m following a recipe, my cooking style tends toward a “shoot-from-the-hip” approach. I have a rough sense of how much of each spice to add, and adjust on the fly—and when it comes to garlic, cumin, or curry, is there such a thing as too much? So while I’m working to capture the recipes that live only in my head, please enjoy the next edition of hack-proof recipes:

 

Roasted Tofu And Kale with Pine Nuts

There’s lots of veggie goodness coming out of Laura Wright’s kitchen over at The First Mess. I dug this one out of her archives, an easy and delicious one “pot” meal!

Roasted Tofu And Kale with Pine Nuts
Roasted Tofu And Kale with Pine Nuts, from The First Mess

 

Crock Pot Indian Spiced Lentils

A great crock pot (or not) recipe from The Diva Dish.

Crock Pot Indian Spiced Lentils, from The Diva Dish
Crock Pot Indian Spiced Lentils, from The Diva Dish

 

Potato & Pea Samosa Cakes with Tamarind Sauce

I tracked this one down at The Veg Kitchen, but it’s also included in But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner, by Kristy Turner. They make a great party appetizer as the cakes can be prepared ahead of time and baked on demand.

Pototo & Pea Samosa Cakes with Tamarind Sauce from But I Could Never Go Vegan.
Pototo & Pea Samosa Cakes with Tamarind Sauce, by Kristy Turner

 


I spend a fair amount of time in the kitchen hacking other’s recipes, but there are a few that make it to the plate unaltered. If you think you’ve got a hack-proof recipe, please send it my way!