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Archive for the ‘Vegetarian’ Category

I’ve been pretty big into making desserts with vegetables as the late summer harvest goes into overdrive — making a beet cake to use up those prolific, purple roots appearing in my CSA order seemed a no-brainer.

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This is another recipe out of Madhur Jaffrey’s, “From Curries To Kebabs”. It’s a great way to change up the usual “rice with curry” equation and creates a fragrant accompaniment to the beef curry I also made tonight.

The spices required are easily found in a Chinese or Indian grocery — I found all of mine without any trouble in Ottawa’s Chinatown.

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I am in love with condiments — it’s an illness, really. My fridge is at least 1/3 full of nothing but “stuff to go with other stuff”, and this doesn’t really bother me. The best condiments, however, are those that one makes oneself and here is a recipe for one of my favorites — Green Coconut Chutney:

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This is a yummy “cleaning out the veggie drawer” sort of soup. It’s lentil based, but uses pretty much whatever veggies you happen to have on hand. I’ve made it most often with zucchini because we buy an annual share in a CSA, and what farm doesn’t have too much zucchini in late summer? This is a great one to get going in a slow cooker, too, and reheats really well from leftover.

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I really love lentil dhal. It’s a good stick-to-the-ribs Indian porridge of soft lentils and spices that always manages to hit the right spot and only gets better the longer it has been “left over”. It can ben eaten on its own, over rice, or as a side dish with a variety of curries.

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I’ve made a few variations of this Indian-style chutney, and have enjoyed each and every one. It is a lovely cool counterpart to hot curries, but has enough of a kick on its own to get your engines revving!

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Here is another satisfying soup for chilly Winter evenings, and a great way to use up leftover mashed potatoes:

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