Saturday, December 20, 2008

Chestnut Roasting

Long, long ago (a couple of weeks) we were invited to a chestnut roasting party. I only had a few hours notice, so I threw together something easy (lentils) and something I had been wanting to make (ginger bread muffins).

The party was a huge success with children and adults alike! Sorry, Christina, for taking so long to post these recipes. The lentil recipe is adapted from the Veganomicon (an excellent book I gave my sister in law for christmas last year, after hastily copying a few recipes out of it), and the ginger bread muffins were from one of my favorite food bloggers. My inability to use an entire stick of butter lead me to sub half the butter with applesauce with no ill effects.

Lentil/Quinoa/Cauliflower Curry
adapted from the Veganomicon

2 onions, chopped
1/2 inch ginger, diced
4 cloves garlic, diced
2 tsp curry powder
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1 & 1/2 tsp salt
1 cup red lentils
1 cup quinoa
4 cups water (add more if needed)
1 cauliflower chopped into bites
1/4 cup cilantro, chopped
juice of one lime

Saute onion, garlic, and ginger to soften, then add the spices and cook a few minutes more. Add the lentil, quinoa, and water and simmer for 15 minutes. Add cauliflower, cover and cook 30 minutes more (until tender). Add more water as needed. Remove from heat, and stir in the cilantro and lime juice.

1 comment:

Julius said...

Looks delicious!

Happy Holidays :)

~ Julius
from Occasional Baker