Just for you...

Sorry about being such a lazy blogger lately. Can I make it up to you, please?

Here' s some spiced chickpeas, pumpkin puree, fire-roasted tomatoes and spinach (canola oil, sesame seeds, mustard seeds, cumin seeds, curry leaves, coriander powder, tamari, turmeric, red chile flakes, black pepper, fresh garlic and onions) on brown rice...




And for dessert I have truffles: three kinds! There's espresso, coconut and cinnamon-chile. (semi-sweet chocolate chips, soy milk, maple syrup, chile powder, cinnamon, ground espresso. coconut extract, sweetened coconut shreds.)



We cool now?

Eggplants and Chickpeas in Peanut Masala

Made my very first recipe from Fat Free Vegan Kitchen today and had to rave immediately! I used a white eggplant from the farmer's market, a whole can of chickpeas and a few handfuls of spinach I needed to use up. This recipe is really wonderful; spicy, complex and super healthy; and I sense it will make even better leftovers tommorow. I think my garnish of cilantro (hey, I know it's in everything I make lately but it's summer, so it should be!) and toasted peanuts freshened it up and added some texture since I was too lazy to make rice to accompany it.

Yummy Indian food with no added oils? Susan V. you are my vegan hero!

Eggplants and Chickpeas in Peanut Masala Recipe