Tardy New Recipe Sundae*: Post-Mother's Day Edition
The Mother's Day edition of New Recipe Sundae was, of necessity, pretty small, but, as usual, lots of fun.
Who Cooked What
Yours truly: Coconut red-lentil curry with extra spinach and almonds
captainmushroom: Couscous with apricots and pine-nuts
curgoth: Something with tofu and veggies and orange
tormenta: Broccoli with vegan cheese sauce, sunchoke pancakes
mycrazyhair: Sundae bar, which was neither new nor a recipe, per se, but was full of awesome, so that's all good.
Coconut Red-Lentil Curry
Adapted from the original at Epicurious
What You Need:
1 medium onion, finely chopped
2 tablespoons oil
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, squooshed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 (2 1/2-inch) fresh jalapeño, finely chopped, including seeds
2 cups vegetable stock
1 tbsp garam masala
1 tbsp Patak's hot curry paste
1 1/2 cups dried red lentils
1 (13- to 14-oz) can unsweetened coconut milk
1 cup chopped spinach
1 large handful slivered almonds, toasted and removed from the toaster oven before they start to burn
1 handful cilantro
What You Do:
Heat the oil in a large, deep pot. When it's hot, add the onions and sauté over medium heat, until they're transparent. Add the garlic, ginger, chile, salt, and spices, and stir to coat the onions, so that everything smells amazing.
Add the lentils and stir to coat. Then add the broth and coconut milk. Cook for about 20 minutes, until the lentils are tender. Add the spinach and cook for 5 min. Top with the chopped almonds and cilantro and serve.
Coconut-Lentil Curry. Quick, simple, and yummy
Other Contributions
tormenta's Broccoli and vegan-cheese sauce and sunchoke latkes. Recipe to come, I hope.
I don't know what curgoth calls this, but it was tasty. Recipe to come, I hope.
captainmushroom didn't use a recipe, and his improvised couscous with pine nuts, apricots, and cilantro (and maybe other things?) was lovely, and went quite well with the curry.
Improvised couscous. Maybe he'll remind me what he did.
Aaaanddd, for dessert:
Sundae!
mycrazyhair took us all (including those who never went) back to summer camp with her vegan sundae bar: three varieties of vegan "ice cream," pineapple, cherries, chocolate sauce, caramel sauce, chocolate chips and sprinkles! (What's a sundae without sprinkles?)
* Not a typo.
Who Cooked What
Yours truly: Coconut red-lentil curry with extra spinach and almonds
captainmushroom: Couscous with apricots and pine-nuts
curgoth: Something with tofu and veggies and orange
tormenta: Broccoli with vegan cheese sauce, sunchoke pancakes
mycrazyhair: Sundae bar, which was neither new nor a recipe, per se, but was full of awesome, so that's all good.
Coconut Red-Lentil Curry
Adapted from the original at Epicurious
What You Need:
1 medium onion, finely chopped
2 tablespoons oil
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, squooshed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 (2 1/2-inch) fresh jalapeño, finely chopped, including seeds
2 cups vegetable stock
1 tbsp garam masala
1 tbsp Patak's hot curry paste
1 1/2 cups dried red lentils
1 (13- to 14-oz) can unsweetened coconut milk
1 cup chopped spinach
1 large handful slivered almonds, toasted and removed from the toaster oven before they start to burn
1 handful cilantro
What You Do:
Heat the oil in a large, deep pot. When it's hot, add the onions and sauté over medium heat, until they're transparent. Add the garlic, ginger, chile, salt, and spices, and stir to coat the onions, so that everything smells amazing.
Add the lentils and stir to coat. Then add the broth and coconut milk. Cook for about 20 minutes, until the lentils are tender. Add the spinach and cook for 5 min. Top with the chopped almonds and cilantro and serve.
Coconut-Lentil Curry. Quick, simple, and yummy
Other Contributions
tormenta's Broccoli and vegan-cheese sauce and sunchoke latkes. Recipe to come, I hope.
I don't know what curgoth calls this, but it was tasty. Recipe to come, I hope.
captainmushroom didn't use a recipe, and his improvised couscous with pine nuts, apricots, and cilantro (and maybe other things?) was lovely, and went quite well with the curry.
Improvised couscous. Maybe he'll remind me what he did.
Aaaanddd, for dessert:
Sundae!
mycrazyhair took us all (including those who never went) back to summer camp with her vegan sundae bar: three varieties of vegan "ice cream," pineapple, cherries, chocolate sauce, caramel sauce, chocolate chips and sprinkles! (What's a sundae without sprinkles?)
* Not a typo.