Thursday, October 22, 2009

Tandoori Vegetable Bake, Collards, and Fried Squash

An eclectic meal, but a very very delicious one. Of course I prepared all this in the hopes my son would join me for dinner, but I guess Sunday dinners aren’t just going to happen for us anymore.

The Tandoori Vegetable Bake was easy to put together. Combine chopped broccoli, cauliflower, sweet potatoes, red peppers, carrots, fire roasted tomatoes, garlic, onions, and a can of chickpeas in a big bowl and season with salt and pepper. Mix in cashew cream sauce (1/2 cup ground cashews and 1 cup nondairy milk) and a heaping tablespoon of tandoori spice mix. Put in a big casserole and bake at 350 for about 30 minutes or until hot and bubbly (and your entire house smells divine).




This was a huge casserole! Thankfully Chase was able to come to dinner on Tuesday and eat leftovers with me. I served it with rice and then he took all the rest home with him. Yum.

For my Sunday dinner though, I found two recipes in Local Bounty I wanted to try. I had mentioned earlier that I wanted to make squash chips from my Flying Saucer squash, but I decided to fry them instead. I know! I never fry anything but this recipe was too intriguing. It’s used with several different veggies in the book and I will certainly find more veggies to fry this way again. The batter is so unique (it’s cooked!), and instead of flour the squash was coated in masa harina. Now I really sag at frying because I never do it, but this was the best fried anything I’ve ever eaten. Chase really missed out on these!


Also from Local Bounty was a simple recipe for collard greens. The *secret* was to cut the collards into thin ribbons.


Then they are just sautéed in oil and garlic. I don’t know that they tasted any better, but they did taste good and they do look very nice. And I ate them all. So here’s my lovely little Sunday dinner plate.


This Sunday is another Austin Food Bloggers potluck. The theme is beer and it should be lots of fun.

20 comments:

ItVeganAtGenesis said...

Tonight I made potato curry (aloo dum), tofu paneer in tomato and onion sauce, and cumin rice. I'm addicted to indian food, and I love greens. However, I've never thought to cook them together. I have to give this a try.
Thanks for sharing!

Andrea said...

We had curry tonight, too. Must be something in the air! The collards look so good. And the fried squash - what can I say? I want some.

Jeni Treehugger said...

Mmmm tasty looking meal what a great idea to do a tandoori vegetable bake.
:)

The Voracious Vegan said...

Wow, such tasty looking food, I love it all! Especially that fried squash, I need to make that for sure.

Jacqueline said...

That vegetable bakes sounds really tasty! I would never have thought it up.

Jes said...

That tandori casserole looks amazing--definitely your son's loss for missing out on it the first time!

Susan G said...

What a great idea it is to coat something in masa before frying! I'll bet it was super crunchy that way. That veggie casserole looks wonderful, too - creamy comfort.

Debra said...

It sounds so good!
Debra @ Vegan Family Style
ps don't forget the giveaway on my blog

nora said...

Looks like a wonderful recipe!

Hannah said...

Oh, yum! I'm usually not a fan of casseroles and such, but this one is calling my name... All those spices and veggies sound amazing together.

Erica said...

yummy! curry flavor is the best.
also.. shocked that you fried! ;)

Oraphan said...

Oh, that casserole truely looks amazing! It sounds so simple to make, I'll keep this idea in mind for pot luck dish. I don't usually cook big portion of curry at home because my family doesn't care for curry. I also love the idea of fried squash and saute collards, YUM! Your son is so lucky to get to take all the leftovers home:)
p.s. I guess you're so right about kids tend to eat what they pick out. One time I cooked lentil soup and my son refused to eat it, he said he hasn't eaten it before!

jessy said...

i'm sorry Chase wasn't able to join you for the sunday dinner, but that's cool that you got to see him on tuesday. :) your tandoori vegetable bake looks so colorful and sounds delightful - everything i love is in there - and cashew cream. mmmmmmm! hooray for fried flying saucer squash & the collards, too. that's one plate of yum you've got go'n on, Diann!

have fun at the potluck this sunday! yay!

Mihl said...

Lovely indeed!

Monique a.k.a. Mo said...

Yum! I will have to try frying squash in masa harina. Looks super good!

Ricki said...

Well, Chase certainly missed out on this one! That bake looks spectacular. Funny how a simple change (strips of collard) can make such a difference!

Vegetation said...

I'm sorry dinners with Chase just aren't happening right now :( He really missed out with that fried squash! YUM!!!

And I love the tandoori bake too!

Rose said...

Hi there, ive just come over to your blog. Everything looks lovely, especially this tandoori vege bake. I think im going to have to try it out, maybe with some cheezly non dairy cheese over the top :)

Rose

Meg Wolff said...

That casserole looks fab. Chase is one lucky dude!

Still Life in South America said...

My grandmother and mother made us fried yellow squash just like that as I was growing up. It was one of the best parts of summer, especially when my grandma added some red heirloom tomatoes and fresh sweet corn on the cob on the side. Wow, I can just taste them.

I'm definitely going to make the tandoori vegetables!