Wednesday, October 27, 2010

Vegan Fennel Bread

I am only slightly M.I.A.... Yes, we are still here in Italy, or as I fondly refer to it:' internet rehab'. It's been a tough rehab for me... no internet? ummmm... No internet?? Breathe deep. It's been ok. I am surviving. Jonesin', but surviving.

Before we left I had these wonderful visions of me posting the meals we made at home that would be so traditionally Italian it would have you speaking fluent Italian simply after the first bite. And yes, we have those meals, a couple, for sure. Not to mention the fantastic, nay, amazing meals we have had at restaurants. And seriously folks... I thought 'they' were kidding about the food here. I assure you, 'they' are not.

The best part? The house wine is fantastic. No matter where we go it's so darn good and the food is even better. Can anyone say tartufo? Do you know about my tartufo obsession anyway? Let alone the tartufo in Italia? O.... M... G....

So, food in Italy aside, I did prepare for the possibility that I would be so comatose with delicious carbohydrates that I wouldn't be posting much. Little did I know it would be more because of the whole internet rehab thing. Either way, I did prepare a few partial posts from weeks past that I have been meaning to get up here.

And this bread? I had a dream about this bread. While I was in Italy I had a dream about this bread. This is the bread I served on The Holiday... yes, it's been a while but I think you will find it's worth the wait.

Yield: 2 loaves

1 Tablespoon sugar
1 cup warm water
1 pkg yeast
2 Tablespoons fennel seeds
1 teaspoon salt
2 Tablespoons Earth Balance ‘butter’
3 cups bread flour
Extra virgin olive oil
Dissolve sugar in water and add yeast. Let sit for about 5 minutes until yeast has foamed then add fennel and Earth Balance.
In a separate bowl, mix flour and salt. Gradually add flour mixture to wet ingredients. When just combined, turn out on a floured surface and knead for about 8-10 minutes.
Drizzle olive oil in the bowl, return dough to bowl and turn once, ensuring dough is sufficiently covered with olive oil.
Cover bowl and place in a warm area for about 1 hour until dough has doubled in size.
When dough has risen, olive oil two loaf pans then divide dough and form gently into pans. Return pans to the warm area, cover and let rise again for about 45 minutes to 1 hour.
Preheat oven to 375, place loaves into oven and bake for 15 to 20 minutes.

When done, loaves will be golden and hard on top. Remove from oven and let cool then enjoy!
This bread is great with soups and stews as well as sandwiches, toast or just for munching.


Now, a few pictures... to keep you intrigued until the next post...

Yes, I let him drink a Fanta. Hey, It's Italy :)

Gnocci with fresh pesto... so carbohydrated and delicious

The sunrise from our villa... I could get used to this

Pasta with .... ahhhh.... tartufo. SO good!

Saturday, October 23, 2010


We are here... and let me tell you, I came with the full expectation that I would have internet. The end. And I donàt. Not ok.

Now I have to scrape internet usage from the sparse internet cafes in the heart  of Tuscany and I tell you what, I am jonesin for some internet... oh emm gee!

Now, I donàt have time for a full post but I will say Iùll be back soon with pictures and fantasticalness... oh and I apologize for the use of an international keyboard...

I have been working on some fantastic posts and will be back with them soon!

Wednesday, October 20, 2010

Pomegranate Cupcakes - vegan

I have officially gone pomegranate crazy around here, for sure! The good folks over at Pom Wonderful! sent me a case of their fine pomegranate elixir so after I perused their website which included me getting totally sidetracked by the hot gladiator character holding a bottle of Pom Wonderful! while his 'cape' thingy billowed in the wind, I proceeded to use it for everything under the sun from cocktails (duh) to reductions, to cupcakes (see here!) to salad dressing and even a risotto.

Yes, all these recipes are sure to come. I will definitely not leave you hanging.

Pomegranate cupcakes equal just plain fun! They're a lovely light dessert with a hint of pomegranate that really kicks in the icing and reduction. Worth the time, as my guests informed me.

Thank you Pom Wonderful! and Mr. Good Looking Gladiator-ish Man for allowing me to try all sorts of random things with your wonderful elixir!!

Editor's note: right about now we are getting ourselves acclimated to Italy, hence the lack of witty banter. I posted this early, right after spending like two weeks packing our entire family up I am at a loss for anything hilarious to say. I'll make up for it with great cupcakes and awesome posts (perhaps in Italian??) while we are in Italy!

Yield: 24 cupcakes

For the cake:
3 Tablespoons egg replacer
5 Tablespoons Pom Wonderful! pomegranate juice
1 3/4 cups soy milk or So Delicious coconut milk
1/2 cup Pom Wonderful!, divided into 1/4 cups
1/2 cup Earth Balance
1 1/2 cups sugar
1 1/2 teaspoons rose water
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
For the icing:
8 oz (1 tub) Tofutti vegan cream cheese
2 Teaspoons Pom Wonderful!
1-1 1/2 cups confectioners sugar
4 drops red food coloring (totally optional but gives it a lovely 'pom' color
For the reduction:
1 8oz bottle of Pom Wonderful! pomegranate juice

Line your cupcake pans with papers and preheat the oven to 375 degrees.

In a medium bowl combine egg replacer and 5 Tablespoons pomegranate juice and whip with a fork, by hand, vigorously until combined and smooth then set aside.

To your egg replacer mixture, add the milk and 1/4 of the remaining pomegranate juice. Stir to combine.

In a Kitchenaid (or large bowl if doing it by hand) combine butter and sugar and whip until light and fluffy. Add rose water and the last 1/4 cup pomegranate juice and continue to whip.

In a separate bowl, combine the flour baking powder and salt and mix well.

Add flour mixture and egg replacer mixture to butter mixture and beat until just combined.

Fill cupcake tins to about 2/3 full and bake in oven for 20 to 25 minutes. Start with 20 and work your way up.

When done, remove and let cool

To make your icing, combine the Tofutti vegan cream cheese and 2 teaspoons Pom Wonderful. Whip with a fork until combined then add confectioners sugar 1/2 cup at a time. Stopping when it is just thick. Note: you can add more if you need to.

Put icing in refrigerator until ready to use.

In a small sauce pan, heat Pom Wonderful! juice on med/high until it comes to a boil. Reduce to med/high or right about where it is above a simmer and below a boil.

Let juice sit on the stove and reduce, about 20-30 minutes. Watch to ensure the heat isn't too high... as it reduces you will need to reduce the heat.

When reduction is fairly thick but not syrupy, turn off the heat and let it sit. It will continue to reduce as it cools. Plus, you don't want to put a warm reduction on the cupcakes.

To Ice:
When cupcakes are cool, simply dip them into the cream cheese icing. You can also use an icing fork or regular fork if this is easier for you.

Repeat for all cupcakes.

When reduction is cool, use a spoon to drizzle reduction on top of iced cupcakes.

Now they're ready to serve!

With So Delicious ice cream or all by themselves... loved by kids and adults alike.



Tuesday, October 19, 2010

Guest Post: Sea Scallops... a luxury party!

I have some fantastic news times two today. So do you want the good news first or the good news first? Ha! Ok, I'll give you the good news first and then the good news...

Today I am ever so excited and honored to have my very first guest post. Not only is it my first guest post, it's Lazaro over at Lazaro Cooks! and if you haven't been over to his blog, you need to. The end. Go! After you read this, of course...

Lazaro is leaps and bounds one of my favorite bloggers, not only because his food is amazing but because he is also very genuine. His food is genuinely amazing though, no doubt about that. He puts me to shame times nine hundred which is why I am so so pleased that he agreed to do a guest post here. Also, (and I'm not sure he wants me to say this but) he shares a birthday with my brother (it's on the 21st!) so it's basically like he's a brotha from anotha motha... so everyone go over and check out his amazingness and give him a bday shout out.

Ok, are you ready for more good news? Today is the day we leave for Italy. I am beyond excited while simultaneously completely exhausted from packing up the family for a 2 1/2 week stay overseas. That is no small feat. Hence the sparse blog posts but y'all understand, yes?

I am super excited that we will be there, taking in the sights and food. Oh the food! Think cooking classes all the pasta you can eat and all the wine you can drink. Amazing wine! I plan to gain at least twelve pounds while I'm gone so stay tuned. I will keep you posted on the haps over in the Its.

In the meantime, enjoy the amazingess that is this: Lazaro Cooks!

Hello readers of La Pure Mama.  My name is Lazaro, I blog over at Lazaro Cooks!  I am truly honored to be sharing this space with such a talented cook.  Ellen is one of the best cooks I have come across on the blogosphere.  Her cuisine is healthy, complex, and beautifully presented.  However, I am sure you already know this.

Today, we party.  Inspired by the "Luxury" party hosted on the site Pretentious Buzz. 

Marvelous sustainable Sea Scallops are the star of the show.  These sweetly succulent and healthy for you mollusks once inspired me to channel my inner poet.  For the cook, they are so versitile being able to shine in various cooking techniques.  That's what I intend to show here.

Thanks again, Ellen.  Very gracious of you to invite me.


LC's Sea Scallop Party

Sponsered by La Pure Mama

Insert Cheesy Corporate Logo

Menu Prestige

Sea Scallop & Prawn Orzo
Pan-Seared Sea Scallop, Prawns, Saint Andre Triple Cream Cheese Enriched Orzo

Leyenda del Milagro & Lime Sea Scallop Ceviche
Tequila & Lime Marinated Sea Scallop, Fuji Apple, Strawberry, Mango, Grapes, & Cilantro

Vina Ardanza Rioja Poached Sea Scallop
Red Wine Poached Sea Scallops, Red Onions Cooked in Butter Emulsion, Celery Root Puree

Chocolate Espresso Cake
Chocolate & Cuban Espresso Spongecake, Roquefort & Bleu d'Auvergne Ganache, Edible Flower

Sea Scallop & Prawn Orzo

Leyenda del Milagro & Lime Sea Scallop Ceviche

Vina Ardanza Rioja Poached Sea Scallop

The desired effect burgundy outside contrasting pearly white inside

Chocolate Espresso Cake

Sorry for not including two of the recipes but this post was quite long and you know what they say about attention spans.  Check with us over at Lazaro Cooks! I will be posting these recipes in the coming weeks.

That's it for now...till we exchange a few words again...Peace!

Saturday, October 16, 2010

Vegan Caprese Salad

Caprese salad.... I actually got this idea from Dan's Good Side, a blog I recently found and LOVE! You should go check it out. He has some amazing food!

So I saw his post on vegan caprese and I said to myself, 'could it be? Something I love, veganized?' Yes. Yes, folks it's true. And Dan did a good job with it!
I did alter some things, as per usual, because what fun would it be if I left it the same? I'll answer that! None at all. And now there's another vegan caprese salad for everyone to enjoy. Oh, and it's super easy so that's a major bonus.

The veg group on The Holiday, as I have ever so rightly dubbed it, could not get enough of this salad. The carnivores, wait, the carnivore (singular) could not get enough of it. In fact, as I ever so selfishly ate the small amount of left overs last night. In front of him. He was totally hinting that he wanted some.

The scene: Honey, perched at the bar, looking at the left over caprese salad as my fork scoops a money bite extrordinaire. You know the kind. Honey's eyes follow the money bite as it travels precariously on my fork from the bowl directly into my mouth.
Honey: 'man, that salad was soooo good'.

Licks lips.

Me: 'yep... it was really good. It is really good. Mmmhmm'.

Chew, chew.

Licks lips. Eyes, never leaving the salad or my fork.

See, Honey never comes out and asks for a bite. With anything. He does this thing where he hints really hard. Thing is, that just makes me not want to give hime a bite even more. I blame it on post traumatic stress from growing up with a torturous older brother.

You would think Honey would have learned by now that all he has to do is ask. 

This salad is ridiculously easy, super tasty and surprising, to vegans and carnivores alike.

Thanks Dan, for the great idea!
Yield: About 6 servings

1 block extra firm tofu, cubed
4 Tablespoons white wine vinegar
3 Tablespoons lemon juice
2 Tablespoons dried oregano
2 Tablespoons GarLic it! jarred, marinated basil garlic (this stuff is awesome. The end.)
2 medium tomatoes, chopped
1/2 red onion, halved, then halved again and sliced
15-20 fresh basil leaves, julienned
Sea salt and fresh cracked pepper

Combine tofu, vinegar, lemon juice, oregano and GarLic it! in a sealable container. Ensure that tofu is evenly covered and let marinate at least 30 minutes. The longer you let it go the more mariante-y and delicious it will be.

While your tofu is in marination, combine tomatoes and onion in another bowl and toss with a little salt and pepper.

When tofu is ready, add it to the tomato and onion and then add the basil. Give it all a toss and you're ready to go.

Eat it by itself or serve it with crusty bread and soup. It would also make a fun appetizer at a party. Think skewers.


p.s. stay tuned for an awesome guest post by Lazaro over at Lazaro Cooks! He is one of my most favorite food bloggers and he has ever so graciously agreed to do a guest post for little old me. You lucky folks will get to read all about his amazingness while I fly across the country on my way to Italy. Lucky you!

p.p.s. I also have a review coming up. The fantastic folks over at Snack Taxi sent me their awesome reusable sandwich/snack bags to review. Um I love them! But that's not my official review. Official review coming soon, for sure!

Tuesday, October 12, 2010

Vegan Ginger Lemon Muffins

Last Friday we planned a trip with his tumble friends to Stoney Ridge Farm. If you're not from this neck of the woods then you might not know that Stoney Ridge Farm is one fun place. One fun place packed full of pumpkins, apples, train rides, a bouncy house, a corn maze, the naughty donkey and the biggest turkey you've ever seen (which hopefully is not destined for their Thanksgiving table). You name it they have it. It's the place to be. And so we were there.

This trip meant I had to get the morning off work which meant I had extra time in the morning. This doesn't happen. Ever. Now, I should have used this time to exercise, but I didn't because I was nervous I would have another 'episode' like my recent excitement.

So I had time and I said out loud, 'Hmm... I have some time. I think I will make muffins.' And Honey said, 'no, because if you do you will run out of time and be rushing around like a crazy lady.' Ha! HA! no I won't... I have plenty of time.

Do you see where this is going? Yeah... Well, I didn't have 'plenty of time'. I did make it out of the house marginally well and Honey had already left for work by the time 'crazy lady' made her momentary appearance so it's basically, pretty much, essentially like it didn't happen.

These muffins were really delicious and something I have been wanting to try after perusing one of my favorite baking books: The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets. Baking doesn't come as naturally to me as cooking does so thank goodness for people like Colleen Patrick-Goodreau and her fantastical book.

The urge to change a recipe, if I'm following one does come naturally to me though. Cooking or baking I just can't fight the urge. So I did change some things in this recipe. As per usual.

They were spicy from the ginger, tangy from the lemon and so light you could eat four and not feel like it. In fact I can actually attest to that last statement because I did indeed eat four.

Yield: 19 or so regular sized muffins OR 48 or so mini muffins
OR about 12 regular and 18 mini, if you mix and match like I did :)

Adapted from The Joy of Vegan Baking, by Colleen Patrick-Goudreau

1/4 cup ginger, finely minced
1/2 cup plus 1/2 cup granulated sugar
1 banana, mashed
2 Tablespoons fresh lemon zest
2 cups white whole wheat flour
3/4 teaspoon salt
1 teaspoon baking soda
1 cup So Delicious coconut milk (or other nondairy milk)
juice from 1 lemon

Preheat the oven to 375 degrees and line your muffin tins with wrappers.

In a small pan, combine ginger and 1/2 cup of sugar. Heat on med/low and allow them to melt and combine, stirring constantly. This took just a couple minutes.

In a small bowl, peel your banana and mash it up into a paste.

In a medium bowl, combine flour, salt and baking soda.

Using your Kitchenaid, (or another larger bowl), combine Earth Balance and the remaining 1/2 cup sugar and mix until smooth.

Add your banana and mix to combine, then add the coconut milk and lemon juice and mix again until it's all combined.

Add sugar/ginger mix while Kitchenaid is on and then add the flour and mix until everything is just combined.

Portion into prepared muffin pans about 2/3 of the way to the top.

Bake for 15-20 minutes, cool for a few minutes and eat!

I kept these 'healthy' so we could have them for breakfast. They would also be wonderful frosted with some Tofutti dairy free 'cream cheese' frosting and topped with candied ginger and fresh lemon zest. Next time for sure.


Monday, October 11, 2010

Double Squash Soup

October 10, 2010 is a holiday. Did you know that? I didn't either; until yesterday. Yes, it's the day before Columbus day, and no, I'm not entirely sure why it's a holiday except for the fact that apparently on 10/10/10 you're supposed to get together with good friends, break the dishwasher, thus be required to wash every dish by hand, harass instectosauraus, allow your children to watch shows that are not educational, experiment with martinis, eat double squash soup (and a whole plethora of other things), and most importantly, spend time with good friends.

It is entirely possible that 10/10/10 is not a holiday in real life. It is entirely possible that this so called 'holiday' is only a figment of the imagination of the 'Peens' (Pattens plus us).. I'd say the 'Shattons' but that just sounds wrong. Either way, the double squash soup was a delicious experiment I was working on for my upcoming article in Grow Northwest. All around I'd say it was a hit; even with the mini 'Peens', who were simply glad that I let them watch 'something not educational' as Noodle says.

The soup: my goal was something warm and holiday-ish. The result was a flavorful, spicy combination of two types of squash simmered in a wintry blend of fennel, sage, rosemary and the like. I am currently obsessed with sage. You have been warned.

This soup was super easy to make, simmering on the stove for a good hour or two. It would also be a great crock pot soup. Imagine coming home to the rich scent of simmering winter soup. Not only is dinner ready, your house smells delicous and you hardly had to lift a finger. Win.

Yield about 6-8 servings depending on size

1 butternut squash, cubed and de-skinned
1 acorn squash, cubed and de-skinned
1 teaspoon fennel
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon marjoram
1 teaspoon oregano
1/2 teaspoon red chile flakes
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
1 medium onion, chopped
4 cloves garlic, peeled and chopped or smashed
Extra virgin olive oil
1 can diced tomatoes, with the juice
About 1 1/2 cups vegetable broth
Green onion, chopped, for garnish

Put all squash cubes in a large bowl.

In a small bowl, combine fennel, sage, rosemary, marjoram, oregano, chile flakes, salt and pepper. Sprinkle mix over squash cubes and toss to combine, then set aside. You can use a spoon to make this easier.

In a large soup pot (I use my Mario Batali), heat extra virgin olive oil and add onion. Let cook, stirring constantly, until onions are soft and glossy. About  2-3 minutes. Add garlic and continue to cook until onions are slightly browning. About another 2 minutes.

(Note: if you are going to use a crock pot, cook the onions and garlic then transfer them to the crock pot. Add the rest of the ingredients (as shown below) to the crock pot instead of the pot you cooked the onions in. You can also use a smaller pot to cook the onions/garlic... if you're going with the crock pot.)

Add squash to onions and stir well to combine. Let cook about 2 minutes then add the can of tomatoes and vegetable broth. Stir to combine, cover and let simmer on medium heat for about one hour. While simmering, give it a stir every once in a while. (if you're using a crock pot, cook on low heat for 4-6 hours)

At the hour point, check your soup. The squash should be nice and tender. Give it a little taste and add more salt and pepper as needed.

Using a potato masher, give it a light mash. Light. You don't want puree, you just want to break up some of the squash, giving the soup an inconsistent texture. You do want to keep some chunks so don't go crazy.

Cover, turn the heat down to low and let simmer another 1/2 hour to 1 hour longer. The soup is basically ready at this point but the longer you let it go, the more fragrant it will be. It's an herby soup.

This soup is perfect with fresh bread and a delicious olive oil. It also serves nicely with a lovely green salad.

Spoon it into a bowl, top with a little chopped green onion and go to town.

On the 10/10/10 holiday, I served this soup with fresh baked fennel bread and a vegan caprese salad.


Acorn Squash

Butternut Squash

Thursday, October 7, 2010

Vegan Tikka Masala

I wish I had a really awesome 'connection' to my foreword and this recipe; but I don't. Except for the fact that I watched Bobby Flay's Throwdown last night because I was too tired to cook because apparently running hates me.

Yes. I have been in no mood to cook the last two nights because my first run after the whole 'fractured foot' ordeal led me to pass out from anaphylactic shock. Yes. You heard it right. No small beans here. It's actually been quite a frightening last few days.

So Tuesday I was running when something (what? who knows?) caused me to go into anaphylactic shock and therefore pass out; luckily in front of a stranger who luckily happened to be a good samaritan. He called my mama and the ambulance and his wife got me a blanket. Thank you note coming... promise.

As I was traveling to the hospital in the ambulance with the really cute paramedic named Todd (um, why are they always cute? And why did I have to be wearing my lame I heart M.J. t-shirt?), he said something like this to me: 'we're taking you to the hospital and you'll be there for a while'. My response: 'But I have to cook dinner!' Then Todd says, 'Yeah {weirdo} you don't have to make dinner tonight'.

Boo. However, in reality, I couldn't have anyway. Between the ambulance ride and the eternally long stay in the E.R., I was pumped so full of all kinds of things my naturopathic husband so wouldn't approve of, there was no way I was functional, even when I finally did make it home.

Ok so fast forward 24 hours... still exhausted. Didn't make dinner. Instead Honey stopped by Pastazza, one of our favorites, and picked up a salad (which I didn't eat), a pizza for Noodle and some pasta with meat for him... he was happy.

Bedtime comes and so commences my not so secret affair with my Food Network men: Alton Brown and Bobby Flay. In this recipe, these two heart melters come together. Lucky for me (and you).

Bobby Flay's Throwdown was chicken tikka masala... chicken? No. Tofu? Yes! So I did a little search and just so happened to find my alltime favorite man, (aside from my Honey, of course) the fantastical Alton Brown. Low and behold, he has a tikka masala recipe; with lame, I mean lamb. Love you Alton but let's see a little less lamb and a scoshe more tofu there darlin'.

No worries. I'll take care of that. Here you go: your recipe, adapted vegan styl-ee; and yes, I know you want me to be on your show; it's only a matter of time. I'm still game to be a hand model but with this recipe? I should definitely at least be your Aunt Mable or crazy dorky neighbor or something. We'll work out the details later; call me! Until then? En-joy... I know you will, Al-dog.

Yield: about 6 servings
Adapted from Alton Brown's Tikka Masala

For the rice:
4 cups water
2 Tablespoons Earth Balance
2 cups brown basmati rice
For the tikka:
1 Tablespoon plus 1 Tablespoon garam masala
1 teaspoon plus 1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon fresh ground pepper
1 pkg extra firm tofu, cubed
1 container (about 1 cup) So Delicious vanilla yogurt
Extra virgin olive oil
1 onion, halved and sliced
4 cloves garlic
1 Tablespoon fresh grated ginger
1 serrano chile (small/med depending on heat preference) diced very fine
2 14 oz cans diced tomatoes, with juice
1 small can coconut milk
Cilantro, chopped for garnish
Green onion, chopped for garnish

Preheat oven to 375 degrees.

In a pot, combine water, Earth Balance and a bit of salt and bring to a boil.

In an oven proof pan, such as a Le Creuset or Pyrex, put the 2 cups dry brown basmati rice.

When water mixture is boiling, pour over rice, give a light stir and cover tightly with tin foil. Put in oven for 1 hour. (p.s. this is hands down the BEST way to cook rice. Period. The end.)

While your rice cooks, get out a gallon plastic bag and combine 1 Tablespoon garam masala, 1 teaspoon salt, cumin, coriander and pepper. Seal the bag and shake to combine.

Cube tofu and add to the bag of seasoning. Shake to cover evenly then add the container of So Delicious yogurt. Squish to combine, ensuring you don't break the cubes of tofu. Set aside to marinate for about 20 to 30 min.

While tofu is marinating, heat a large skillet with about 4 Tablespoons extra virgin olive oil.  Once the pan is pretty hot, add onions and saute, stirring frequently, until soft and brown, about 8-10 minutes.

To your onions, add the garlic, ginger, and chile. Continue to cook while stirring until everything is soft and brown; about another 8-10 minutes.

Turn down the heat on your onion mix and add the remaining garam masala, remaining salt, diced tomatoes, bag of tofu and marinade and can of coconut milk.

When you add the tofu, make sure you get as much of the marinade from the bag as possible. Stir everyting together then cover, reduce heat to low/med and let cook for another 10-15 minutes, stirring occassionally.

When rice is done, remove from oven, fluff with a fork and re-cover with the foil until serving time.

In a bowl, start with the rice; put it into one side of the bowl. Next to the rice, spoon in an even mixture of your tikka masala, ensuring you have enough tofu (for the protein) in comparison to everything else.

Top first with a bit of cilantro, then green onion.

Serve hot and enjoy... we ate it about two hours ago and Honey is still raving about a: how good it was and b: that the flavors are still rich in his mouth.

Give it a whirl, Alton... you know you want to!



Garam Masala


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