And I cooked quite a bit, but mostly reruns, including Celeste's brussels sprouts / fennel / mushroom dish, that warm chickpea and artichoke salad, and a few Indian dishes (below), with which we also had some coconut cardamom panna cotta.
From upper left: spinach salad; cheater chana masala; brown basmati rice with onion, garlic, cumin, turmeric, peas, and almonds; baingan bharta
And here's a rare photo of my brother, my mom, and me about to enjoy the above-mentioned foods:
coconut panna cotta (more about agar in that post, too). Now, if you've already made one of these, it might not be too exciting, but I am so tickled by how you can make really delicious, gelatin-free jello out of fruit juice! The possibilities are endless, I thought, as I stood in the juice aisle at the grocery store trying to decide. I ended up going with cherry juice, and it was awesome.
This is so easy, it's hardly a recipe. You boil juice, add agar flakes, reduce heat, simmer and stir for 5 minutes, then pour into cups and chill. It firms up in about an hour. Use 1 TB agar flakes per 1 cup juice.
The cashew cream was equally simple: soak cashews in water, then puree them with a little of the soaking water. Add sugar and maybe vanilla, and whip it up a bit more.