what the hell _does_ a vegan eat anyway?: Doubles, Artichoke Dip, Pumpkin and Red Bean Curry

Saturday, April 20, 2013

Doubles, Artichoke Dip, Pumpkin and Red Bean Curry

Dinner 04/20

Doubles

Artichoke Dip

Pumpkin and Red Bean Curry

Tonight's meal comes via Trinidad & Tobago -- Doubles are an extremely tasty mixture of chickpea curry, chutney and hot sauce between two pieces of fry bread. We took the liberty of adding some wilted arugula to add to the pepper profile.

Our kids had some friends over, so we made a big batch of the fry bread...

...and added a batch of baked artichoke dip as well as a pumpkin and red bean curry for variety.

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A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Saturday, April 20, 2013

Doubles, Artichoke Dip, Pumpkin and Red Bean Curry

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