Cilantro?

Yesterday, I happened to read this post on the Food 52 blog. This blogger's cilantro chocolate chip cookies made it onto their 'what's in' list. It was like a compulsion or a dare, I couldn't not try them. I followed her recipe for basil verbena cookies, replacing those herbs with cilantro. (It was easily veganized: I just left out the egg and added a little water and cornstarch).

I couldn't let the cookie dough rest as long as it should have: it rested for about 3 hours in the fridge. And the verdict? Delicious. The cilantro added a mild but zippy mintiness. Overall, though, I think I might prefer actual mint. I might try basil next time, as in the original recipe.

Rosemary and basil

So here we are in the middle of winter in Perth, and I find myself obsessed with basil and rosemary. Luckily winter in Perth is sort of a joke, compared to Massachusetts (a typical winter day time temperature here is 18C or 64F) so I actually still have basil growing in the garden.

And as for rosemary, many of our neighbours have rosemary hedges in their front yards. I don't feel bad about grabbing a few sprigs here and there while walking the dog.

So this is how we ended up eating some pretty summery looking meals this week. Here you see beans with pesto and cherry tomatoes, green beans and mushrooms, and baked polenta 'fries'. (The polenta was pretty great -- I made it quite cheesy-tasting with miso and nutritional yeast.)

And here is baked eggplant with a quick tomato sauce and pesto, stir fried cabbage with lemon and pepper, a quick focaccia topped with rosemary, and rosemary-roasted tofu cubes (from Vegan Soul Kitchen). The tofu was great -- the baking technique is really cool. The tofu cubes puff up and get crisp on the outside.