While I was in the Bay Area, I had the chance to cook dinner twice. I was there to help one of my oldest and dearest friends who'd just had her second baby, so what better cookbook to take along than Eat, Drink & Be Vegan? It's very kid friendly and I was cooking for two omnis and a 2.5 year old (the baby was only 2 weeks old when I arrived!), so I needed recipes with easily-recognizable ingredients. My friend and I chose the recipes that I'd be making and settled on Sweet Potato Lentil Chili and Popeye Pasta.
For the chili, I had to use yellow split peas instead of red lentils. Trips to Trader Joe's and the neighborhood Safeway proved futile in the red lentil department, so I used something I thought would provide a fairly similar texture. I also used a can of diced tomatoes and left them as they were instead of blending them as the book suggested. The wonderfully-spiced chili was a huge hit.
The Popeye Pasta was also delicious and packed with nutrients. I made chiffonade of an entire 12 oz. bag of baby spinach. That took quite a bit of patience, especially with knives in need of sharpening, but it worked out well. This was another hit with my friend and her husband, so I'm very pleased! Thanks, ED&BV!