Think you know all there is to know about chile peppers? I bet you don’t. In addition to 250 recipes “from sweet to fiery & everything in between,” The Chile Pepper Bible by Judith Finlayson probably has more information about capsicum plants than Encyclopedia Britannica. I am delighted to tell you a little bit more about the book and to share with you a recipe from the book – Spinach and Tomato Dal.
First – About Judith Finlayson
Judith fell in love with chiles sometime in the late ’70’s. She has visited Mexico numerous times, did a culinary tour with Rick Bayless, and has spent a week cooking in Michoacán. Judith’s professional background was that of an author and journalist prior to turning her passionate love of cooking and interest in the culture of food into a second career. More than 750,000 of her cookbooks have been sold.
About The Chile Pepper Bible
In The Chile Pepper Bible, we learn more about the history of chile peppers (the Western world can thank Columbus for the introduction), how chiles are rated according to spice level, and the different types of chiles. Sprinkled throughout the 250 recipes in the book are tips pertaining to the dishes as well as suggestions on how to convert the recipes to vegan when possible.
Judith’s recipe for Spinach and Tomato Dal is a delightful marriage of flavors. It’s also a delicious way to increase your consumption of plant-based foods. If you are on a vegan diet, simply use oil for sauteeing and a non-dairy yogurt for topping. Don’t have a mortar and pestle (or coriander and cumin seeds)? I skipped the second step and used ground versions of each spice in the third step and it worked beautifully.