Showing posts from December, 2011

Chickpea Curry with Cauliflower

Well, my son is having issues with heartburn, so I've had to modify his curry a bit. The curry doesn't actually bother him, but the tomatoes do. It doesn't help matters much that the curry paste I usually use (Patak's) has started using corn flour in it, which he's allergic to. So, on curry night, I just make two curries now. One nice thing about making two is that there are a lot of leftovers for the manfolk (I can smell some being reheated by the kiddo now - YUM!) so I don't have to cook lunch or worry about my better half stumbling in the door after work as if he's starving to death. First, I pressure cooked the chickpeas. I have not had good luck with the method where you pressure cook them for a few minutes and then let them soak for an hour before cooking. They consistently come out with soft outsides and a little rock in the middle. This time, I let them soak for 24 hours and then cooked at high pressure for 16 minutes, letting the pressure re

Vegan Hoppin' John with Tatsoi

This weekend we had our first pickup of the Winter session for our CSA . I got to meet Beverly, the woman who grows it all and check out all the lovely fruits and veggies. And they were lovely. She picked out five things for us: Tatsoi (I think), burdock, mirlitons (also called chayote), cilantro and a gorgeous, ginormous lettuce. Then we picked five things, too: Purple carrots, cauliflower, broccoli, green onions and a purple cabbage. Could be tatsoi, right? Let's just say that's what it is. I saw this stuff that looked sort of like ginger root, but I already have some ginger, so I passed that by. Turns out it was actually turmeric. I had no idea that's what it looked like. Will have to get some of that next time. Also missed some chioggia beets. Definitely going to try and get some of those next time if there are any left. I have to tell you, it's pretty fun to see all this stuff and think of the possibilities. It's also fun looking at so