Tag Archives: Vegetable

Unintentionally Vegan Homecoming (or “What a Crock of… Awww, Love.”)

In my pantry today:

  • 2/3 c dried lentils
  • 1 large sweet potato
  • 4 medium russet potatoes
  • 2 large carrots
  • 1 heart of celery, diced
  • 1 large yellow onion
  • 4-6 cloves garlic
  • 1 tsp vegetable ghee
  • 1 tsp safflower oil
  • 6 c vegetable broth
  • 1 tbsp garam masala
  • 2 tsp hot curry powder
  • 1/2 tsp turmeric
  • 1/8 tsp cinnamon
  • 1/8 tsp asafoetida

Crush the cloves of garlic well, and let them simmer in the ghee/oil mixture for a few minutes. Before the garlic turns brown transfer it, along with everything else up there to your brand new off-the-wedding-registry crock pot. Set the timer and smile, because maybe now you can properly cook beans. 4 spoons!

I still have neither found nor purchased a new camera. Pictures will continue to be Google Image Search results and/or cell phone-resolution shots. First world problems suck, but we still make do… in fact, we had to borrow someone else’s camera for our awesome, should-write-a-book wedding trip to NYC.

(Oh and yeah, I just got married!!!!!!!!)

 

Sweet — and Savory — Potatoes

 

In my pantry today:

  • 1 large sweet potato
  • 1 medium Vidalia onion
  • 1/4 c quinoa
  • 2-2.5 c broth (vegetable here)
  • 1 tbsp vegetable ghee
  • 1/4 c blackberry preserves
  • 2 tbsp soy sauce
  • 1 tbsp kala jeera
  • 1 tsp hot curry powder
  • 1 tsp ginger garlic paste
  • 1 tsp turmeric
  • 1/8 tsp cinnamon

First thing’s first — slice your onion moderately thinly and start it out in ghee that’s mostly melted and in a pan on M. Cook onions over ML heat for about 5m. Dice your sweet potato — skin and all — and add it into pan. Stir in the remainder of seasonings and preserves then add enough broth to cover everything and bring to a boil. Cover and let cook over ML heat until potatoes are fork-tender. At this point, stir in quinoa and bring to a boil. Cover and reduce heat to L for about 20m. Ring the dinner bell — 4 spoons!