This is the next recipe in "Vegetarian Cooking: A Commonsense Guide" after the Moroccan Eggplant. The process reminded me of the Curried Lentils recipe I tried several months ago and have been making regularly--you get some things prepared and then put it all in the pot, cover it, and let it cook, then add your greens at the last minute.
[leaving out the recipe for now--ask here or on Twitter if you'd like to try it]
Use raw cashews and toast them on a cookie sheet as the recipe instructs. They smell wonderful. Remember to toast extra because you will be popping them in your mouth while the rice cooks. I covered the pot in foil, and it pitted--this is supposedly a safe chemical reaction. The fennel, onions, parsley, rice and vegetable stock will make your kitchen smell like Thanksgiving.
Wised up and photographed this outside (the indoor lighting is terrible):
(fancy!)
A- (very delicious for a healthy vegan dish, relatively easy)
No comments:
Post a Comment