Last night Laurie and I had Jessica and Jenny over for dinner. The plan was to make the yummy curry that I made for girls night with Jessica so she would know how to make it (she had previously asked for the recipe). It went well except there was perhaps too much tumeric. For perpetuity here is the recipe (this makes enough for 6 or 5 really big servings I would think):
Eggplant, chick pea and lentil curry
an onion diced
few cloves garlic chopped fine
an eggplant cubed (about 1-2 cm on each side)
various seeds which must include caraway and fennel dry roasted
various spices must include cumin, turmeric. Recommend also cinnamon, coriander and ginger
can of chickpeas, drained and rinsed
1 cup red lentils
1. Put on brown rice
2. Start to sweat and fry onion in olive oil and after some time add garlic and eggplant.
3. Dry roast (in a pan with no oil) the seeds till they smell great and are slightly browned.
4. Add seeds, spices, hot water, chick peas and lentils.
5. Cook cover on a medium heat for around 20 minutes stirring occasionally.
I also had bought rhubarb the day before and had strawberries which due to stupidity on packing methods for freezing had to be used all at once so some sort of baked fruity thing was on the agenda. Looking through the "Vegetarian cooking for everyone" given to Laurie and I by his parents I found the American classic of the cobbler. It is like a crumble but the crumble mixture has no oats and is slightly more cakey. Really easy to make. I admit mine (below) is a veganised version. This was more than 4 people should eat but after seconds we managed to pull it off.
Mix up some flour (1/4 cup), brown sugar (1/2 cup), citrus juice (1-2 tbsp) and cinnamon (1 tsp) with 6-8 cups of fruit cut up, and put in the bottom and then you dot on lumps of cobbler batter to form an uneven topping. Batter is flour (1 1/2 cups), baking soda (1/2 tsp), baking powder (1 tsp), s baking soda (1/2 tsp), baking powder(1 tsp), salt (1/2 tsp) alt (1/2 tsp), sugar (1/3 cup), oil (1/2 cup), vanilla (1/2 tsp) and soy milk (1/2 cup).