Sweet & Salty - Take 2

Inspired from the previous night's success with dried beans (chili), I bought a one-pound bag of green lentils. I wanted to try out a Curried Lentils with Carrots and Peas recipe from a book I got at the library called "Vegan Planet," by Robin Robertson.

The initial setup and gathering of ingredients took a bit of time, but it did make me feel like I was really creating the flavors, rather than just using a pre-made curry paste or curry powder mixture.

Color palette components: curry powder, cardamom, cinnamon, dry mustard, chili powder, allspice and turmeric.

Garlic, leeks and ginger on their way into the food processor.  I cooked them in olive oil for about 5 minutes, and then added all the spices.  It took just 30 seconds to get it all combined, and it became this pat of aromatic goodness that looked just like what you would buy in a jar of "curry paste" - I was quite impressed with myself.  I wish I had a picture, but once it got to that point, I had to add the water right away so it wouldn't burn. Then I added the lentils.  After ten minutes, I added the carrot moon slices.

 

I let all that simmer for about 30 minutes (patience!!), and then I added the thawed peas, salt, pepper, and coconut milk.

It looked great, smelled pretty great, and was quite photogenic.  It tasted good.  Yes, I wouldn't say great.  It was actually not flavorful enough!  But the other eaters thought it tasted great.  So maybe I was experiencing the phenomenon of dulled senses.  Sometimes when I spend so much time over a dish, smelling all the ingredients as they go in and as they brew, my taste buds are so acclimated to the aroma that it no longer hits me once I sit down and eat it.  It's almost like my appetite gets satiated by the smells and little taste tests.  But I do have to say, I used "light" coconut milk, which definitely does not have as rich of a flavor.  And I could have added more salt.  So, next time?  Add more sweet (real coconut milk) and add more salt (we do need some salt in our diets!)  And, stay out of the kitchen during the 30 minutes of cooking!

Here's the recipe, copied straight from the book:
1 large yellow onion, cut into pieces (I used leeks because my dad doesn't like chewy onions)
2 garlic cloves, peeled
1 tsp peeled and chopped fresh ginger
2 Tbsp olive oil
1 Tbsp curry powder
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp dry mustard
1/4 tsp cayenne (I didn't have any so used chili powder)
1/4 tsp ground allspice
1/4 tsp turmeric
3 cups water
1 1/4 cups dried brow lentils, picked over and rinsed
2 medium-size carrots, halved lengthwise and cut into thin half-moons
3/4 cup frozen green peas, thawed
1 cup unsweetened coconut milk
Salt and freshly ground black pepper

1. In a food processor, puree the onion, garlic and ginger.
2. Heat the olive oil in large saucepan over low heat. Add the onion puree, cover, and cook to mellow the flavor, about 5 minutes, stirring a few times. Stir in the spices and cook, stirring, for 30 seconds. Add water and bring to a simmer. Add lentils, cover, and cook until tender, 30 to 40 minutes.  After 10 minutes, add carrots.
3. When lentils and carrots are tender, add peas, coconut milk, and salt and pepper to taste. Simmer, uncovered, to incorporate the flavors, about 10 minutes. Serve hot.

We ate this served over basmati rice, and ended up drizzling the rest of the can of coconut milk directly on top, for extra flavor. If you've never cooked Indian food or any kind of coconut curry, this recipe is a great place to start. It does involved a lot of different spices, but it's very easy and you can follow it directly, or trying adding extra coconut milk or spices to liven it up. Just follow your gut instinct for a balance of salt/spices and sweet coconut milk that works for you!

Sweet & Salty - Take 1

There are many things in life that make a great pair: peanut butter and jelly, orange and blue, Christmas morning and kids, the desire to travel and money, yoga and meditation, calm and assertive...  I could go on and on.  But for the purpose of this post, I want to share my recent indulgence in just one pair: sweet and salty.

I've been on a bit of a cooking binge lately.  I actually made chili twice in the last week!  The first time, I used dried beans from a one pound "bean medly" packet ($1.19 at Giant Eagle).  I put them in a crock pot with a bunch of water and let them soak overnight (no heat, just soaking).

The next day, I dumped out the water, rinsed off the beans, and put them back in the crock pot with fresh water.  And then added lots of herbs and spices: garlic, leeks, salt, pepper, olive oil, chili powder, cumin, smoked paprika, and honestly, I can't remember what else.  And a few big fresh tomatoes.  The smoked paprika was a new spice for me to add to anything.  It not only added a hint of nice woodsy flavor, but it made the chili turn bright orangeish-red!

I let it all brew in the crock pot for over four hours, simmering and flavorizing itself while I went about my day.  When it was dinner time, I served it up with some corn tortillas, squeezed lime juice on top, and paired it with a spinach-strawberry-walnut-zucchini salad.  I even squeezed some lime juice on the salad.  That's right, sweet, salty AND sour all together!

What's this?  Dunking?  Yes, Oreos are an accidental vegan snack!  I followed Dad's directions from childhood (after letting him give me another lesson just to make sure I had it down pat), submersing the cookie and until it stopped bubbling and then popping it into my mouth.  Soggy enough, but not falling apart.  Just watch for the air bubbles to stop rising.  You knew that, right?  :)  Not that the chili had very much salt in it, but these sweet cookies dipped in cold milk were the perfect dessert to top it off!