This was such a yummy meal. I wanted to further explore my relatively new “World Vegetarian” and I had a few Khobez wraps and some soya yoghurt to use up. The chapter on beans and pulses in World Vegetarian is the most interesting, I think, and I could have picked out many dishes to try. In the end I went for this Greek split pea puree, using the option to add capers at the end. I adore capers! With it I sort of combined 2 other dishes from the same book to use up some other things from the fridge – mushrooms with white wine and coriander seeds, plus sauteed spinach with dill and onion. I took the parts I liked from both recipes and combined them together because I didn’t have enough spinach or mushroom to make either dish on their own. Finally, I made some tzatziki from American Vegan Kitchen to pull it all together.
This was a fabulous meal. I’ve only ever used split peas in Indian dishes before so it was really nice to eat someting that looks like dhal but tastes so different. Delicious.
Cooking the Vegan Books 