I’m going to level with you: I’ve been sick for the past two weeks, so I haven’t exactly been doing anything in the kitchen. I’m finally starting to feel better, so it was time to whip out a new Indianish recipe.

Recipe from: La Dolce Vegan

It’s not exactly like what we’re used to at our local restaurant, but it was pretty good. I might have grated too much ginger, because I wasn’t too keen on the ginger overload; Jake felt that there wasn’t enough garam masala, so he doctored the dish accordingly. He also rolled out the chapati dough and manned the cast iron to cook it up, and then decided that after I had done all of the prep for the aloo gobi that he would cook it himself. It gave me an opportunity to put my feet up and refer to him as my monkey butler. I think I prefer naan to chapati, but it was still tasty and fairly easy to whip up.

Recipe from: Vegan with a Vengeance

I made them this time with whole wheat flour, mostly because I’m trying not to have any white flour in the house and I think this pretty unhealthy cookie will survive the conversion. The first time that I made this cookie, the dough was super crumbly and was difficult to spoon on to the baking sheets. This time, it was slightly crumbly but it wasn’t a big deal. I blame the Earth Balance – I had two tubs, one mostly empty and the other one brand new. While the mostly empty tub was nicely at room temperature, the bit that I had to take from the new tub wasn’t quite not cold enough. Oh well, lessons and all that.

They’re still delicious.