Saturday night I made vegan matzoh balls a la post punk kitchen, and Ken made not chicken soup from Mollie Katzen's "Still Life With Menu." Anyone who has experimented with vegan matzoh balls is probably familiar with both the sad little hard, rubbery ones and the disappearing ones that leave behind a pot full of murky water and nothing else. I'm relieved to say that Isa's recipe yielded 24 golf ball sized matzoh balls that were firm but tender, and tasted just like they should. (Even last night, the leftovers were delectable.) I actually preferred them to the classic ones. The soup was also excellent and filled with carrots and dill. On Saturday I also made our first asparagus spears of the season. Unfortunately, they weren't local, and not up to the standards we expect from our neighboring farms. But it's still too soon for local asparagus. This is, after all, Wisconsin.
I was really taken with the stuffed cabbage made by Claire, but I won't post a recipe. Stuffed cabbage is just too time-consuming to be considered "easy vegan cooking." I really hope that Claire will make it again next year, but she likes to change things up, unlike me, a traditionalist at heart. Maybe she'll post a recipe and I'll link to it!
I'm going to post my cranberry recipe soon — I promised Claire I would. And also the asparagus recipe.