Aubergine and Lentil Pie

015aAs luck would have it, the very first vegetarian main I trialed for Thanksgiving was such a winner that I did not need to attempt others. This aubergine and lentil pie hits all the right notes: it is hearty and savory without being heavy, and it’s a touch exotic yet wholesome enough to complement a traditional Thanksgiving dinner. It is also beautiful and can be cooked the day before you intend to serve it without losing any flavor or texture upon reheating. (I even thought the flavor improved after a day.) It is exactly what I was looking for – something special, festive, and autumnal for the vegetarians at the table. This pie is adapted from a recipe in Dan Lepard’s excellent home baking book, Short and Sweet. I have changed the spicing of the pie’s filling from Lepard’s original, but he deserves credit for the inspiration, the proportions, and the marvelous crust. Continue reading

Advertisements

Toasted Bulghur Salad with Spring Vegetables and Lemon-Tahini Dressing

In London we have had one of the coldest, wettest springs on record. This morning when I went to the Marylebone Farmer’s Market people were heroically sitting in the nearby park wearing wool hats and scarves. I was wearing a winter jacket, and I was still chilly. Nevertheless, my circadian clock tells me summer is coming, or at least I think that’s why I have stopped craving big dark wintry stews and instead hanker after light fresh-tasting salads. This bulghur salad is a request from my sister. (I LOVE getting requests for recipes.) She apparently has a lot of bulghur in her pantry, and as it happens so do I: last week I crankily picked up a sack of coarse bulghur for 70 p from one of the innumerable Middle Eastern groceries that dot northwest London so I could meet the £5 minimum to use my credit card. But how fortuitous! I love this salad. Continue reading