Friday, October 21, 2016

What is Art?

The patio at the Carnegie Museum of Art, Pittsburgh, PA

It is what you see
not with your eyes alone but
with your heart, mind, soul.

Thursday, October 20, 2016

Cauliflower and Sweet Potato Indian Stew

I like the pairing of the two vegetables in this Indian flavored stew, the crispy cauliflower and the sweet potato.  The cauliflower pairs with the sweet potatoes as well as it does with potatoes in the popular Indian dish Aloo Gobi. And it being more nutritious than the potato is an added bonus.

I have posted a similar dish before using cauliflower with eggplant and green and red pepper.  I used coconut milk from a can and a ton of curry powder.

In this recipe I wanted also a sauce that is thick and spicy but this time I avoided using high fat canned coconut milk and just used non dairy milk and vegetable broth in its place.  I thickened the mixture with cornstarch and guess what else? Mashed previously cooked sweet potato. I used the usual spices found in most Indian dishes using less curry powder than before to round up the wonderful sauce that coated the cauliflower and sweet potato pieces.

It is a simple one pan dish to go to when you have a craving for something with the rich flavors of India. Was I happy eating this dish? Oh yes.  Did I eat it morning, noon and night? Yes. You would to. Addictive sauce.

Cauliflower and Sweet Potato Indian Stew

Adapted from this past blog post.

  • 2 tsp plant oil or 1 tbsp vegetable broth
  • 1 large onion, sliced
  • 1 inch ginger, peeled and minced
  • 2 garlic cloves, minced 
  • 1 tbsp tomato paste
  • 1 tsp garlic powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/8 tsp turmeric
  • 1 tsp curry powder
  • 2 dry red chilies or 1/2 tsp red pepper flakes
  • 1 tsp salt or to taste
  • 1/2 cup plant milk
  • 1 cup vegetable broth
  • 1/2 tbsp sugar (optional)
  • 1 sweet cooked potato, mashed
  • 1 tbsp cornstarch in 3 tbsp water
  • 1/2 cauliflower head, separated into florets
  • 2 sweet potatoes, uncooked and cubed

Saute in the oil or vegetable broth the onion, minced ginger and minced garlic till they are cooked.  Then add the tomato paste and heat through.

Add the garlic powder, coriander, cumin, curry powder and turmeric and heat the mixture.  Add the red pepper flakes, salt, plant milk, vegetable broth, sugar, mashed sweet cooked potatoes and corn starch in water to the mixture and heat through.

Add the cauliflower and uncooked weet potatoes to the mixture and allow the mixture of the sauce and vegetables to boil gently till the sweet potatoes are cooked but still firm and the cauliflower still crisp.

Serve over rice of your choice or quinoa or with Naan bread.

Among the Pumpkins

She found a friend not
real but still a thrill. In awe
of her hair of straw.

Wednesday, October 19, 2016

Slow Cooker Eggplant Ragu

I had a large eggplant that I wanted to use in the fridge. I did not feel like using the oven nor the stove.  I just wanted to dump the eggplant into the slow cooker together with some ingredients from the fridge and pantry and forget it. I also wanted it to be vegetable laden and vegan with a lot of sauce that would be a good quinoa guzzler. I wanted it to be a simple dish with as few ingredients as possible.

This dish was so simply prepared, I did not even use any salt or pepper.  I relied only on the green chilies in the can of diced tomatoes with green chilies that I used for the kick.  As for the saltiness I used miso paste as a side condiment.

I anxiously waited for the results and I was not disappointed.  I ate this dish for breakfast, lunch and supper for the next few days after I prepared it.  It was an ideal quinoa guzzler with very high nutritional value and equally high flavor.

Slow Cooker Eggplant Ragu

  • 1-10 oz can diced tomatoes with green chilies
  • 1 large eggplant, cut into large cubes
  • 1 medium onion, sliced
  • 3 stalks of celery, sliced
  • 1 green or red or yellow pepper, cut into 1-inch slices 
  • miso paste as side condiment 

Place all the ingredients except the miso paste in the slow cooker.  Cook for 3 hours at high setting or for 6 hours at low setting.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve with miso paste as a side condiment. This can be served over brown rice or quinoa.

Sad but grateful

Kind words, warm touch, the
stories, the memories shared.
Fill the emptiness.

Tuesday, October 18, 2016

Monday, October 17, 2016