Quarantine Cooking, Week 1

• Vegan Tarka Dal – I used lime zest + basil because I wasn't able to get to Berkeley Bowl for curry leaves. Maybe next week. And for some reason I thought "finger chilis" were jalapeños but apparently they aren't. Whatever, it was good with two jalapeños in the tarka too.
• Spicy Creamy Chickpeas with Eggs and Prosciutto – Good concept, needs a LOT more tomato paste + spices. I omitted the prosciutto and I would use soy milk next time.
• Sweet Potato Salad with Pepita Dressing – Not a bad way to use up the canned black beans that I got at the bodega which had been sitting on the shelf for who knows how long.
• Lentil Soup with Sausage and Chard – I make this vegan now, and I use fire roasted tomatoes to boost the flavor. 
• Cozy Cabbage Soup with Farro – I make this once a week normally; I switched it up with chicken stock last time, but it's delicious either way and it doesn't need the parmesan either if you want it to be fully vegan. Particularly delicious with the Penzeys Tsardust Memories spice blend.
• Black Bottom Oatmeal Pie – This was delicious. I used up the half-can of golden syrup that I'd had lying around forever and the corn syrup, ditto. It was delicious. You can't skip the syrup if you want that custard-y filling. So good.
• Weeknight Beans on Toast – A very good way to treat canned beans that have been on the shelf for, again, who knows how long. I used chicken sausage, because that was what my bodega had, but I think it would be delicious with vegan sausage too.

I bought the Four and Twenty Blackbirds cookbook (where the oatmeal pie recipe came from), so expect more pies in the future.