Unless I’m following a recipe, my cooking style tends toward a “shoot-from-the-hip” approach. I have a rough sense of how much of each spice to add, and adjust on the fly—and when it comes to garlic, cumin, or curry, is there such a thing as too much? So while I’m working to capture the recipes that live only in my head, please enjoy the next edition of hack-proof recipes:

Roasted Tofu And Kale with Pine Nuts

There’s lots of veggie goodness coming out of Laura Wright’s kitchen over at The First Mess. I dug this one out of her archives, an easy and delicious one “pot” meal!

Crock Pot Indian Spiced Lentils

A great crock pot (or not) recipe from The Diva Dish.

Potato & Pea Samosa Cakes with Tamarind Sauce

I tracked this one down at The Veg Kitchen, but it’s also included in But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner, by Kristy Turner. They make a great party appetizer as the cakes can be prepared ahead of time and baked on demand.

I spend a fair amount of time in the kitchen hacking other’s recipes, but there are a few that make it to the plate unaltered. If you think you’ve got a hack-proof recipe, please send it my way!