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.