Freezer Week: Day 4 -- Tofu Vindaloo, Saffron Rice, Spicy Zucchini, Samosa Wrap

Dinner 5/25

Tofu Vindaloo
(tofu, tamari, pepper, vindaloo spice, garlic, apple cider vinegar)

Spicy Zucchini
(zucchini, fenugreek, cumin, chili powder, turmeric, onion, jalapeno, salt)

Saffron Rice
(cumin, black cardamom, cinnamon, saffron, salt, pepper, basmati rice)

Amy's Samosa Wrap
(it is "freezer week" after all)



The Vindaloo spice mix combined with the garlic and vinegar (which makes a very red paste) had the right piquant touch to match with the saffron rice, and the spicy zucchini. The fenugreek used in the zucchini is one of those underrated spices, yet instantly identifiable when placed in a dish.

Don't remember how long ago we picked up the Amy's Samosa Wraps, but it's been at least a year. As you can probaby tell from reading the blog these last four years, we're not big on pre-packaged meals -- but, this was one night where the freezer part came in handy. A big storm came through in the evening, and I was running around trying to get the front yard mowed before it hit. So, not having the usual prep time, these were thrown in the oven about an hour before we ate. They were pretty good -- although more like an Indian burrito than a samosa.

Tags: freezer week, vindaloo, saffron, rice, zucchini, samosa, fenugreek, cumin, vegan, food, dinner, tofu