Articles / Speaking of Savory 'Cakes'…

Speaking of Savory 'Cakes'…

Published April 11, 2022

Surprising flavors abound this week

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

Makes: 4 to 8 servings
Time: 1 ½ hours