Tuesday, October 12, 2010

Leftover Hyderabadi Korma, "Happy" Spiced Okra

Tonight, I reheated Friday's Hyderabadi korma and made a tasty okra side dish. I love Happy Human's organic spice rubs - well, I'm extrapolating, as I've only had their "Basic Boost" (garlic, onion, paprika, salt, echinacea, "and other super secret organic spices"), but it's quite good! I cut some nice, long okra that I found in the market a few days ago into halves lengthwise and sauteed till lightly brown and a bit crispy. Then I sprinkled the spice mixture onto the okra and served. Dinner was good!

Monday, October 11, 2010

Vegan Sausage - Brussels Sprouts - Eggplant Sauce with Organic Brown Rice Shells

Tonight (10-10-10!), we were going to go out to the Bull City Vegan Challenge, but it got late, so I made what my wife and I felt was a very tasty dinner. I made organic brown rice large "grand shells" pasta by Tinkyada (ricepasta.com). I've had some of their other pastas and have always enjoyed them.

I made a rather interesting sauce by sauteeing onion, a Field Roast Grain Meat Company artisanal vegan sausage, Brussels sprouts, red bell pepper, and roasted garlic, adding some spinach shortly before adding an eggplant marinara sauce, and then simmering along with some fresh basil and lemon sage. It came out great!

Friday, October 08, 2010

Hyderabadi Korma with Zucchini and Potato with Brown/Wild Rice and Avocado

Kitchens of India sells some tempting looking sauces, including Rich Cashew & Cumin Cooking Sauce, which I purchased recently. I was headed to see Kurosawa's funny 1962 film Sanjuro (which has a perfect 100% rating at Rotten Tomatoes) at the NC Museum of Art tonight, and this sauce was just the ticket to get dinner going reasonably quickly.

I decided to make a Hyderabadi korma with vegetables; cauliflower sounded appealing, but we were out. I cut two potatoes into large bite-sized cubes, maybe 3/4", and started boiling the pieces for a few minutes till they were barely cooked. I also used, added a bit after the potato, a medium zucchini cut and a small bell pepper, each cut into maybe 1/2" pieces. Shortly before the potato was ready, I added a quarter medium union, cut into strip maybe 1/4"x3/4".

I drained the pan, added a little canola oil, and quickly stir fried for a minute or two. Then I added most of the 335ml bottle of the sauce and simmered. It was a little (hot) spicy, but good! I will try using the 15% or so of the leftover sauce to add a little punch to some other dish in the coming days.

Wednesday, October 06, 2010

Leftover Mushroom-Porcini Oil pizza

I had met a friend for dinner yesterday and had the greatest vegan porcini oil mushroom pizza with roasted potatoes! It sounds like an unlikely combination, but sure was good!
Tonight, I made a simple hashed brown dish and served the reheated pizza. Avocado and an interesting green whose name I've forgotten completed the meal.