Monday, 19 March 2012
This Vegetarian Society recipe is a real winner! I didn't have all the necessary spices and I was in a rush so I just cooked it all in together - I fried the spuds and aubergine with some panch phoran and then just added the remaining ingredients. I had some lovely organic spinach to use up so threw it in at the end. It was even nicer the next day!
However, here are two other ways that I have served them. The first is a packet of Lifestyle Organics bulgar wheat, cooked with a chopped yellow pepper and served with fried sprouts. The second is a warm salad of sprouts, chilli, chickpeas and smoked tofu served on a bed of rocket. Both really yum but the warm salad was the best!
I pretty much was set on making curried lentil soup... but when I made it, it looked so nice and thick and chunky that I left it as a stew instead. It's basically carrots, leeks, celery, red lentils, stock and curry powder - not too much stock to make it more of a stew than a soup. Back in February when it was still cold, this was yum!
I made this - well, after a fashion anyway. I didn't have time to bake it, didn't have any vegan cheese and was off wheat - so I made the rice and broccoli and sauce and just mixed it up and ate it. Will do it again as a bake with some sliced tomatoes on top :-)