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Speaking of Savory 'Cakes'…

Surprising flavors abound this week

Published April 11, 2022

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I am a big fan of anything Kerri writes — have you read her ode to her mom, Anna Rae? — and often take inspiration from her leftovers posts. Last week’s piece on turning leftovers into pancakes was no exception, but since I didn’t have leftovers (shocking!!!), I turned to Mark’s Baked White Bean Cakes, which make good use of things lying around in the pantry. Then I got on a bean kick, and made a chickpea soup that basically is also a salad, what with all the greens I used (note that it calls for spinach; I used kale); plus a fish with unexpected (to me, anyway!) ingredients, and Mark’s vegan quiche, which is a showstopper … it just works, somehow.

Mostly Vegetable Vegan Quiche

Tofu is the obvious vegan stand-in for many recipes, but here a tart made mostly of vegetables is held together with just a little chickpea batter, which itself is delicious.

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