Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

A plateful of flavor!

 The night before last we brought dinner over to our friends Sarah and Gordon.  I've been kind of a hermit lately, and decided we need to get out more, and they have been working very hard on a project (and Gord is still recovering from broken ribs).  We hadn't seen them for a while, so this was an opportunity to visit and give them a little respite for a couple of hours.  I was making a dish from each of my new cookbooks and we had plenty to share. To tell you the truth, I haven't been terribly inspired in the kitchen lately, so I was hoping this would kick-start some creativity, as well.

It was a great evening and we ate almost everything!  I made Goan Black-Eyed Peas with Coconut from "The Indian Slow Cooker", which was super-easy to make and delicious (and made a very generous amount!).  My only criticism was that it was a bit on the salty side (and I'm not a no-salt person!)-- maybe there was a typo.

My 2 latest cookbook purchases

The vegetable dish was perfect-- quick and easy, flavorful, and utilizing staple veggies such as cabbage, carrots and frozen peas. This was the Cabbage Mixed Vegetables from my new copy of  "The Indian Vegan Kitchen".

Sunji--Spicy mixed vegetables

For the "salad", I made a mixed vegetable raita from a book on my shelves, "Indian Vegetarian Cooking at Your House".  It contained spinach, carrots, green onions, radishes and other goodies-- very good!  Since I can't obtain a good tangy plain vegan yogurt, I used my Tofu Sour Cream instead of yogurt.

Vegan vegetable raita

The original of the raita recipe is from this book.

 
I served the meal with some chutney I had in the refrigerator, poppadoms crisped in the microwave, and brown basmati rice.

Little poppadams crisped in the microwave with no fat

 I wasn't going to make a dessert, but finally decided to make an Indian-style pudding that is a favorite of mine.  It's adapted from a recipe in my holiday cookbook. The traditional dish is a thick, sweet mixture made from drained yogurt.  My original recipe was not quite thick enough, I decided, so I revised it to squeeze much of the liquid out of the creamy silken tofu before blending it with the other ingredients.  I also added rose water and a little tahini (or you can use almond butter instead) for more flavor and richness.  We were more than happy with the results!  I hope you like it, too.



Printable Recipe



Enjoy!