I'm more than a little addicted to caramelized onions - the way long strips relax into sweet softness, with just a little bit of butteriness and none of the butter. Optional balsamic vinegar, brown sugar, or maple syrup. Basically I could a pound of onions this way. Probably not … [Read more...] about Chickpea Tarts with Sous Vide Caramelized Onions and Fresh Peppers
Root Vegetables
Yellow Pea Sauté with Zucchini, Thyme and Lemon
If you somehow got through all your whole yellow peas in your Lufa Farms Fresh Basket, then you'll need to buy some chickpeas. They work the same way. This is a quick, simple meal that's perfect for a summer evening when you don't feel like spending an hour above the stove. You … [Read more...] about Yellow Pea Sauté with Zucchini, Thyme and Lemon
Not So Spicy Potato Filling for Masala Dosa
If you don't feel like fermenting lentils for dosa, you can just eat this on its own or with meat, or in a different kind of wrap (especially with mango chutney or tomato chutney...), spiced to your preferred level of heat. My level is high, but my dinner guest's level was … [Read more...] about Not So Spicy Potato Filling for Masala Dosa
Slow-cooker Eggplant and Potato Curry
This looks completely unappetizing, I know, but bear with me. If you really love eggplant, it's worth making. The spicing is mild (aka "Indian for wimps"), so pump up the heat and the curry powder if you really want some flavour. You're also supposed to serve it with tomato … [Read more...] about Slow-cooker Eggplant and Potato Curry
Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes
It's easy to get into ruts, especially with vegetables. You can spend all day thinking about the best way to cook meat and then toss some carrots in a pot to boil away their beta-carotene as an after-thought. I don't even add salt and pepper, and I don't even cut them precisely. … [Read more...] about Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes
Red Lentil Tadka Dal
I make a lot of dal. Some are good. Some are great. Some are not great. When I run out of freshly-made garam masala and decide to use the contents of an unmarked bag in my spice containers that may or may not at some point have been garam masala, my dal generally tends toward the … [Read more...] about Red Lentil Tadka Dal
“Spicy, Citrusy Black Beans” from Simply Recipes
Rarely do I follow a recipe this perfectly, but I was bound and determined to get this one right. I think I spent about an hour and a half (of my free time, not my work time!) choosing the best black bean recipe I could find. Usually I'd just go with one of the fall-backs - rice … [Read more...] about “Spicy, Citrusy Black Beans” from Simply Recipes
Slow-Cooker Indian Lemon Chicken
When I think lemon chicken, I think plain chicken breast, grilled, with too much acid squeezed over it. Then I think cornstarch-thickened sweet gloopy Chinese sauce with a tiny bit of soy and lots of MSG on deep-fried or shallow-fried chunks of whatever piece of chicken was the … [Read more...] about Slow-Cooker Indian Lemon Chicken
Local Organic Yellow Pea Curry (Almost Chana Masala)
Wondering what to do with those yellow whole peas in your Lufa Farms fresh basket? You can use them exactly as you'd use chickpeas. So soak them in a bowl of cold water overnight and then drain them and boil them with about two inches of water (2 cups dried chickpeas = 4 cups … [Read more...] about Local Organic Yellow Pea Curry (Almost Chana Masala)
Warm Potato Salad with Mustard and Lemon Zest Vinaigrette
I've been eating a whole lot of rice lately. But sometimes you need to mix up your starches, and a warm potato salad (not the mayo-suffocated summer picnic potluck type) with a lemon zest vinaigrette is pure dairy-free, vegan comfort. It's also perfect for anyone who doesn't fall … [Read more...] about Warm Potato Salad with Mustard and Lemon Zest Vinaigrette