Guys, I am super excited to share this cookbook review with you. It is Richa Hingle’s first cookbook: Vegan Richa’s Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.
Richa’s book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa’s slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.
The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.
I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:
Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch
This is definitely different than the others.
I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.
Thankfully, the publisher allowed me to giveaway a Vegan Richa’s Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Vegan Richa’s Indian Kitchen spotted elsewhere:
PPS. I am sharing this with Bookmarked Recipes.
Desperate times call for desperate measures.
This weekend was a doozy of a cold fest. With the long weekend, I briefly contemplated using the snow in my favour by breaking out the snowshoes… until I realized just how cold it was. With temperatures near -40C with the wind, Rob and I opted to stay inside most the weekend.
We actually had a plan. We needed to study.
We are working to becoming PADI scuba certified. Since our wedding in one of the best places to go scuba diving, we decided to capitalize on the uniqueness of the location. 5 hours of videos, 300 pages of a manual and multiple questions, we spent the majority of the weekend tucked away reading. Next weekend, we will attempt our pool portion of the training. Sadly, outdoor dives here will not resume until June, so we won’t be certified before we go, but it will make it much easier to go scuba diving.
Around this time of year, it is probably a good idea for us to go through our pantries and cold rooms. Please tell me I am not the only one with winter squashes that always seem to linger throughout the winter. No better time to use the winter squash along with a new variety of bean. Especially in curry form.
Susan gifted me these black chickpeas awhile back and I will admit, I prefer regular chickpeas. However, this curry was spectacular. There were a multitude of spices, added at different times to the curry, which created a rather optimally spiced dish. The fennel and panch phoran make this Bengali-inspired and a bit different from our typical curries. The black chickpeas made for a beautiful visual contrast but regular chickpeas could work, too.
How did you stay warm this weekend? Any scuba divers with beginner tips? :)
I had all the best intentions of sharing a chocolate-based recipe this week. Sadly, not one but two recipes were a flop. How could that possibly be? One we had to throw out it was that bad but the other will still be happily eaten.
This will be a quick post to share another of my favourite repeater recipes from this year: Isa’s Coconut Chana Saag. I am still not sure why it looks like most of the curries I share, but this one is flippin fantastic. Perhaps the touch of fennel brought it to the next level? In any case, it is delicious and highly recommended.
While most people might be on holidays already (Rob is!!), I get 2 out of 3 statutory holidays off and otherwise working through the remainder of the days. Rob thinks I am working too much but I try to reassure him that this way I save my vacation for our honeymoon.
I may pop back in with a few quickie posts but if not, best wishes for the new year and happy holidays. :)
I am sharing this with Souper Sundays.
Sorry for the all the unanswered comments over the last month…. but thank you for hanging in there!
Usually I have this “do not mention you are going on vacation” mentality so that people come to rob my place. Although, for this special time, we had no home to rob. (Our stuff is still in a shipping cube somewhere, so please do not steal it). As we moved back to Canada, we had a very long detour. Rob and I set out for a month-long vacation in Madagascar and South Africa. We have both done extensive travelling (Rob more so than I) but we both agreed that travelling through Madagascar was the hardest we have ever travelled.
As I regroup for a daunting August (in which I start independent practice, write some exams, celebrate the arrivals of niblings (one is an expected niece, the other TBD) and somehow fit in training for Cycle Oregon. Oh, and unpack all our stuff, because it will meet us a week late), I will likely keep a slower pace for my posts.
Until then, I am thankful that Kathy has shared with me this fabulous photo and recipe from her upcoming cookbook OATrageous Oatmeals. I also reviewed Kathy’s Great Vegan Bean Book, which I really like, so I am thrilled to share her creativity with oats.
Do not be fooled, this book is way more than oatmeal. Yes, she has oatmeal recipes designed for each part of the year, including cooling summer overnight oats (Blueberry Earl Grey Overnight Refrigerator Oats ) and warming bakes for the winter like Pumpkin Oat Breakfast Cake. She also has a chapter for snacks like Peanut Butter Banana Granola Bars and later a dessert section with treats like Mini Raspberry Cakes and Chai-Spiced Oatmeal Tart with Warm Coconut-Vanilla Sauce.
However, I am most excited about experimenting with her savoury options. She has an entire chapter for soups (Scottish-Inspired Mushroom Lentil Stew, Fragrant Yellow Split Pea and Rolled Oat Dal) and another for savory options like Cauliflower Oat Pizza Crust, Indian Oats Upma, Oat Dosa, Not-from-a-Box Mac and Oat Chez and Oats-bury Steaks. And even beyond the kitchen, she has recipes for Soothing Lavender Oat Bath Soak and Oatmeal Cookie Scrub.
How do you like to use oats?
To celebrate her new cookbook, Kathy is offering a pre-order giveaway from OXO along with a copy of her cookbook. Click here to enter (open until August 4). After you pre-order the book, submit your receipt to Kathy for special recipes, coupons and your chance to win a different OXO prize.
Recipes from OATrageous Oatmeals spotted elsewhere:
Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.
We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.
We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.
We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.
That experience was also our first (and hopefully last) experience with Houston rush hour traffic.
Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected. So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.
So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.
I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are incurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?
Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.
WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least 172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!
His emphasis, not mine.
So apparently, I come with baggage. Electronic baggage.
There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.
Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!
Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.
Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).
Do you like peas?
PS. I am sharing this with Bookmarked Recipes.
It is all about the greens, lately.
After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.
PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)
It is the most wonderful time of the year….
Not because the spring weather in Houston is positively happiness (it is!) or it is the beginning of a cycling season (it is!)…. but it is the beginning of mango season and now we live closer to the mangoes!
Nearly every year, Rob will hunt down Alphonso mangoes. The fancy mangoes flown in from India. I am not sure whether they will be coming to Houston, but it does not matter. There are cheap and plentiful Mexican Ataulfos to be found. Last week, we picked up a whole case for $5. (We split it with a friend to keep our eating crop fresh. I know we’ll be replenishing a few times, no worries)
We tend to keep the mangoes plain and unadorned (at least I do, Rob adds it to his breakfast granola) but used some frozen mangoes for this fun twist on chana masala. It kind of a combination of my Mango BBQ Beans combined with Indian flavours. While I have used amchoor powder (raw mango powder) to make a nice chana masala, this was a fun twist since it was hot and sweet, too. The heat came from our newest infatuation: roasted hatch chiles. The flavours complemented each other nicely, especially with the tang from the tomatoes and the earthy tones from the cumin, mustard seeds and garam masala, too. Not too overly spiced.
Rob actually made a double batch of this and we shared it with friends. We told them to give an honest opinion of the dish. It was the first time we tried it, so we could handle their feedback. Like us, they loved it! And I hope you do, too.
Here’s to a prosperous mango season!
I have resorted to this blog to help settle a question. Between these two words, which do you recognize? One? Both? None?
Full disclosure: Rob’s word was ablution. I had never heard of it before. Me, I use ambulate all the time. Rob swears it is medical jargon.
The best part? We both agreed on one word: ablation. Mainly because there is a medical/biological use as well as a nerdy space definition.
As your ponder your newest words, this will be a short post with a short recipe.
This is an Indian spin on creamed greens. Beefed up with some tofu, you pan-fry it first, then simmer it along with coconut milk and collard greens. Easy peasy. Serve with some brown rice if desired. Kind of a hybrid of my Spicy Coconut Braised Collards and Indian-Spiced Chickpeas and Kale. All delicious.
Looking for other reading to keep your brain working? I try not to disappoint and will steer you elsewhere.
Other recommended links:
Why the Olympics Are a Lot Like ‘The Hunger Games’
The Power of Protein Timing
Sweet nothing: The real science behind sugar
All About The Filter Bubble (make sure to watch the associated TED talk)
This is my submission to Speedy Suppers.
Not because I came up with the fabulous idea to mix together roasted eggplant, tamarind and chickpeas, but because I kind of ran with a taste in my mouth and help from a friend.
One of my co-workers is vegan and recently invited Rob and me for dinner. He went all out with multiple salads, curries, biryani and dessert. Served on a weekday, at that. I was blown away. By all of it.
The dish that I enjoyed the most was the tamarind roasted eggplant with chickpeas. I asked how it was made:. He said it was easy, just roast the eggplant with masala spices, then cook it with tamarind and chickpeas. Easy, peasy, right? Not really.. a bit too vague for my liking for me to recreate it. ;)
I figured my Baingan Bharta with Chickpeas (Roasted eggplant and tomatoes with chickpeas) was a good starting point, though, and after reading it over, my friend gave me some tips:
1. No ginger, more garlic to enhance the eggplant (I happily obliged)
2. No cilantro, and if so, just add it at the end (I just omitted it – it was better without)
3. Heat the chickpeas and slightly mash them, so that they can better absorb the flavours from the rest of the dish (great idea!!)
4. Add some turmeric (done!)
5. Remove or limit the coconut (removed!)
With a bit of trepidation, I set out to recreate this dish. I got my eggplant roasting and re-read my instructions. Sauteed onions and a good dose of garlic. Ground coriander, cumin and garam masala…
It has been a long time since I’ve cooked with eggplant (over 2 years, if you excuse my Raw Eggplant Bacon from last year as that was not technically cooked). Roasting it is definitely my preferred cooking method. It may take a while to cook but the results give you a silky base. Here, the fragrant Indian spices contrast nicely with the sweet/tart tamarind, floating in the silky eggplant peppered with chickpeas. The photos don’t really do it justice because it looks kinda of chunky when it actually wasn’t. Definitely one of my favourite dishes this year.
Have you ever been really excited by your own culinary creation?
Eggplant, chickpeas and tamarind elsewhere:
Eggplant, Chickpea and Tamarind stew at The Guardian
Tamarind Spiced Roasted Eggplant Soup at Everything in the Kitchen Sink
Tamarind Eggplant and Chickpeas at Relish
Eggplant, Tomato, Chickpea Tamarind Stew at Allotment 2 Kitchen
Eggplant Curry with Tamarind & Mint at Veggie Num Num
My parents, truly awesome souls, helped us pack in Toronto before our move. Rob and I (mostly Rob) had tucked our possessions into three categories: 1) perma-storage destined for my brother’s basement; 2) Texas-bound or 3) with us on our roadtrip. Granted, the kitchen was the last thing to be packed, especially since I was still using it. As our last weekend in Toronto continued, we had packed nearly everything from the kitchen. The cube was nearly full and we had successfully loaded all four of our bikes. (Initially, we were concerned they wouldn’t all fit)
I had one kitchen drawer left. We had to decide what to do with my spices. I have a
fewlot. My master plan was to bring my little jars down with me and replenish as needed once I arrived. I had already imposed a no spice replenish ban while in Toronto so I was due for more. For my less used spices, I figured I would simply use what I had left in my jar.
Instead, my Mom suggested I go on a spice holiday. WHAT? No spices for a year?! Even I have my limits. Spices are what make my food taste good! I was given one bag to fill. All my little jars came with me. Even the empty ones.
Now that the dust has settled, I pounced on these chickpea salad wraps. Sweetened with fresh mango, spiced with ginger and garam masala with a touch of cilantro. Sweet, spicy and tart – a great trio. Mash them up and then wrap it in a lettuce wrap for an easy meal. I was worried I would have needed to add citrus juice, but this wasn’t dry in the slightest. It probably depends on your mango, so your results may vary.
Can you tell I have become more simple in my kitchen? Something about the hot weather makes me more lazy at home. :P
Zucchini “Meatballs” and Tomato-Curry Sauce with Almond Parmesan (aka Vegan Indian Spaghetti and ‘Meatballs’)
I used to wonder if my Indian dishes were up to snuff. It has been so long since I had been to an Indian restaurant, that I have nothing for a comparison. I usually rely on Rob’s opinion, who eats out more than I do. While on my many travels last year, I stumbled upon a highly rated Indian resto that had quite a few vegan options. I helped myself to the vegetarian platter and while I ate it, the only thing I could of was that I could make better Indian food at home. Not that the food was bad; only my curries are much better, if I may say so myself. Rob has taught me well. Furthermore, I can control the level of spiciness and the amount of added oil (no deep-fried belly aches), making dishes that are truly perfect for me.
Another advantage of cooking Indian at home is that you can go totally crazy, too. Crazy in the foodie-sense, of course. Have you ever seen an Indian dish with noodles? Italian meets Indian. Sounds like a perfect description of Joanne, who shared the lovely recipe.
Here, we have spiced zucchini and chickpea meatballs (aka kofta) that are baked, not fried. They are served overtop a tomato-curry sauce. The next question was what to serve this with. You could go with rice to return to the Indian base, but Joanne served it with polenta. I wanted to continue with the Indian spaghetti theme. Therefore, I used zucchini noodles and made a raw almond parmesan topping. Cooked meets raw. Zucchini on zucchini. Craziness, pure craziness, I tell you… but all in a good way. :)
If you think I am just tooting my own horn, I urge you to try our favourite Indian dishes and decide yourself:
Nepalese Mountain Lentil Curry (Dal Bhat)
Split Pea Dal with Ginger and Lime
Indian Lentils with Spinach (Dal Palak)
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu)
Cumin-Scented Pigeon Peas with Mango (Mango Curry with Toor Dal)
Indian Roasted Eggplant and Tomatoes with Chickpeas (Baingan Bharta with Chickpeas)
Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta)
Butternut Squash, Coconut, and Lentil Stew (Aarti’s Indian Summer Stew)
Cauliflower, Spinach and Chickpea Balti
Indian Chickpea and Collard Roulade with a Tomato-Mustard Sauce
Malai Koftas with Chaat Masala
Baked Lemon Cilantro Pakoras
I have been meaning to write a post about kale for a while.
As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day? ;)
I have talked about vegetable ratings before (Nutrition Action’s winner of the veggies is kale followed by other leafy veggies) but Dr Fuhrman’s ANDI (aggregate nutrient density index) score is probably more widely disseminated. Whole Foods has started to rate its produce by publicizing ANDI scores. While not a perfect system at all, it prioritizes nutrients per caloric cost. I agree with Anthony’s musings on the ANDI scores which suggests this may confuse people. Focus on whole foods, primarily vegetables and legumes with occasional fruits, grains, nuts and seeds. Why battle it out between greens, when one should try to rotate through them all? Kale, yes, but also Swiss chard, spinach and collards. Throw in Romaine lettuce and mixed baby mesclun greens. Go Asian with baby bok choy or another Asian green. Try out chicory to see if you like it more than me. ;)
I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cooking summaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.
As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or
hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.
Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.
Soups, Stews and Curries:
Stirfries, Skillets and Pastas:
Pizza topping (kale chips!):
As a side:
Inside a wrap with peanut dressing
As a wrap:
Plain Kale Chips (with a video)
The options with greens are endless. I continually find new recipes and new favourites.
Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes a complete meal.
What is your favourite way to eat greens?
Winter has arrived. Or least poked its head up. It was frigid as I biked to work on Friday. Cold and windy, a terrible combination. No snow at that time, but -11C with the windshield (12F for my American readers). Snow came later.
It is supposed to warm up again this week, although the city already dropped down the salt. Snow and more importantly, the salt, is what causes me to pack up my bike for the season. I was hoping to break 13,000km on my bicycle odometer this year. My goal used to be 12,000km but I surpassed that last month. I am 300km short of my goal. With a 20km daily commute, that would only take me 3 more weeks, basically right before Christmas holidays. The odometer has been ticking since I bought my commuter bike in October 2009. It followed me as I cycled to Cornwall, Niagara Falls and Kingston. Averaging over 4000km each year, it seems more impressive than it entails. This year, Rob and I did very little recreational cycling. My distance is purely based on a longer commute. It is amazing how quickly the extra distance can add up.
I will have to see how much rain we get before I decide how to get to work on Monday. Bike or transit?
In addition to the cold, one of the things I do not like about the winter is the limited amount of fresh vegetables. In the summer, everything is at my fingertips. Cheap local produce at its peak. Now I am not as excited by the grocery flyers… veggies rarely make it to the sales page. I try to capitalize on anything veggie-like on sale. Mushrooms, greens, broccoli, carrots, anything.
This week spinach and red lentils were on sale. 4lbs of red lentils for $1.27. 3 bunches of spinach for $2 (last week it was 2 bunches of spinach for $1). What amused me most was seeing how many people were buying the spinach. So many people! The grocers kept wheeling in more spinach. Big bunches, too. Spinach for the win!
When Ella posted her Red Lentils and Spinach in a Masala Sauce, I knew it was destiny. Destined to be my dinner. Turns out it was also my parents’ lunch when they came to visit last weekend. A last minute change of plans had them staying for lunch. Thankfully I had something that everyone could enjoy.
I made my own curry paste with toasted cumin and coriander seeds and combined it with ginger, cilantro, smoked paprika and garam masala. Tomato paste and pureed tomatoes made this a bit more complex and the cashew butter a more luscious body. Red lentils cook down into a mush and the spinach added a healthy bulk. A nice, solid curry. Tikka masala without the tikka? Probably not… this isn’t a super creamy sauce. Cashew butter can only accomplish so much! Next time, I might add in tempeh, like Rob did with his Tempeh Tikka Masala.
What are your favourite vegetables in the winter?
PS. Is tomato paste always so sweet? I licked some from the can and it was so sweet! My can is definitely no sweetener added, so I wonder if it is a side effect from my sweetener-free challenge.
There are many reasons why I love Rob, but one of them is that he is really laid back. He doesn’t stress out when the fridge is already full and I come home with even more veggies or when I buy, um, another cookbook, or two… I also love the way he approaches cooking: a few staple recipes interspersed with new recipes.
Recently, he’s been culling meals from our favourites. Rob’s Repeater Recipes as I have tagged them on the site: Dal Bhat, Besan Chilla, Tamarind Lentils and this Creamy Broccoli Dal from Vegan Yum Yum. Why mess with success? They fall under “you can make these dishes for me anytime” category. Definitely comfort food. I have mentioned this delightful dal a few times, but have yet to share the recipe because we didn’t have any photos. Since we usually make this whenever we have a surplus of broccoli, I knew we would eventually capture it at a photogenic angle. I tried… there is something about a slurry of a soup that makes it hard to look as great as it tastes.
This is one of our go-to recipes because it is so packed with flavours. Indian-inspired flavours like cumin, mustard seeds, turmeric, chile flakes and garam masala really make this pop. The red lentils cook away into a creamy background interspersed with bits of broccoli (we use both the florets and stem). If you are anti-bits, just use the stems. If you are anti-broccoli (gasp!), just use the stems, because only the florets give it away that veggies are hidden in here. The almond milk helps to add an extra level of creaminess.
As written, the recipe serves 2-3 people. We’ve realized that doubling it makes the most sense since we like it so much. :)