I made Mulligatawny Soup (veganized) from this recipe, Pilaf with Peas & Almonds (without ghee), Broccoli Au Saag from World Vegetarian, and Carrot Halwa. The Mulligatawny Soup was excellent on its own, and even better when mixed with the rice. I know the list of ingredients is really long, but it was ready in an hour, and I highly recommend it. Ms. Jaffrey says that broccoli is uncommon in India, but americanized Indians have embraced it, as they should! Chase picked out my fresh spinach from the Asian market, so I didn’t notice until I got it out to wash that I got roots and leaves! It was filthy and my sink looked like a sandy beach after I cleaned the whole bunch, and it was the best spinach I’ve ever had.
Here’s the soup….
….. and here’s the rice and broccoli. I just bought pita bread to have with it because naan and paratha has so many calories.
I don’t remember where I got the recipe for Carrot Halwa, but it doesn’t matter because it was ICK, ICK, ICK! It was so sweet it hurt my teeth! I’ve never made it before, so perhaps it didn’t turn out right, but look - it looks like a bowl of corn syrup.
Of course I couldn’t bring myself to toss it, so I put it in a colander and ran cold water over it to remove as much sugar syrup as possible. After that it was tolerable and I could add a tiny bit to leftover Pilaf. I also added it to salads.
Another night I made a raw salad with broccoli, tomatoes, and zucchini. I sprinkled it with leftover Indian spices and didn’t even need dressing to thoroughly enjoy it.
I did eat foods other than Indian. I made more sautéed cabbage, with onions, mushrooms, and asparagus.
I made a green bean stirfry with Esme Sauce, the sauce so many bloggers (Jess) have raved about. The Esme recipe seemed asian to me, although I know it’s been posted as a pasta sauce. I loved it on my stirfry.
I made one treat, something to give Chase on Easter – Banana Oat Bundles from Vive. I was bad and added chocolate chips. They were awesome!
Even though my new mandolin hurt me the first time I used it, I absolutely love it. My favorite use is for fresh ginger -- a big hunk of ginger that keeps my fingers far from the blade, and paper thin slices that are easy to mince.
If you haven’t voted yet, check out all your favorite vegan food blogs (or nominate your own blog!) on the Blogger’s Choice Awards. I had so much fun voting for all my blogger buds! All of you deserve to win because you are all the best!