After seeing Julie and Julia, I'll admit that I was tempted to buy Julia Child's cookbook and try out the daily cooking challenge myself.
...then I remembered that I'm a vegetarian who hates cheese (who could barely eat anything in France) and reality overcame my lofty dream.
Fortunately, there are now entirely vegan cookbooks--my favorite of which is the Native Foods Restaurant Cookbook. I bought my own copy last summer after discovering the Native Foods restaurants, and I am now challenging myself to make a new recipe from the book every couple weeks (sorry Julie & Julia fans, a recipe a day is just too much).
Last week I got started with an indian curry dish--deemed The Ghandi Bowl by Chef Tanya. My new blender had its inaugural use as I blended up a lime green curry consisting of everything from cilantro to maple syrup to soy sauce to curry powder. I had my doubts about this array of ingredients, but when poured atop a plate of biryani rice, grilled tempeh and sauteed veggies, this curry sauce is heavenly. Simply garnish the dish with some green onion and dried cranberries and you have yourself a vegan bowl Ghandi himself would devour.
Those who know me know I'm quite the practical thinker, so it's not surprising that I scoured the cookbook for recipes that contained some of the same ingredients as the Ghandi Bowl so I could make two meals in one week and not waste ingredients. The Thai Stir Fry turned out to be a great match! Tuesday night I broke out the cutting board and got my cook on once again. This stir fry is similar to a pad thai--complete with peanuts and bean sprouts. I had the pleasure of sharing the meal with my fantastic roommate over a glass of wine. Based on our crumb-free plates and vow to make the dish again soon, I'd say this cooking adventure was a success.
Two recipes down...many to go. Cheers!
<3 Lyssa
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