Shakarkand Gobi

Aloo Gobi is a staple in most Indian Restaurants and I was recently introduced to it.  Of course, anytime I make something that calls for white potatoes, I substitute sweet potatoes and so far, I have not been disappointed (except I had to change the name of the dish, since Aloo means white potatoes while Shakarkand means sweet potatoes)  This was also my first experience with a recipe that calls for a hot pepper.  I am not someone who likes spicy food so when I went to the store, I bought the Pablano pepper marked Mild-Medium and used 3 Tbsp.  The adventurous chef can experiment with higher levels of heat.  The original recipe called for a whole Serrano pepper.

2 Tbsp Ginger-Garlic Paste (recipe follows)
1 Tbsp ground coriander
1/2 tsp. ground tumeric
1/4 tsp. garam masala (optional)
1 1/2 cups water divided
2 Tbsp oil (I used sesame, the original recipe called for peanut)
1 medium onion, sliced (about 1 cup)
3 Tbsp Poblano pepper, seeded and chopped
1 tsp. cumin seeds
1 small head cauliflower, cut into small florets (about 4 cups)
2 cups raw, unpeeled sweet potatoes cut into 1/2 inch cubes
Kosher salt

Garlic-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2 inch slices
1/4 cup oil
Throw garlic, ginger and oil in food processor and let it go until it forms a semi-smooth paste.  There will still be tiny little pieces in there, but overall it should resemble a paste.  Save what you don't use in a glass jar.  It should last in the fridge for 2-3 weeks.   Can be used in other recipes.

For Shakarkand Gobi:
Mix 2 Tbsp Garlic-Ginger paste, coriander, tumeric, garam masala and 1/2 cup water in a small bowl.  This is a simple wet masala (spice mix).  Set aside.
In a large pot, warm oil over medium heat until shimmering but not smoking.  Add the poblano pepper and wait 30 seconds and then add the cumin seeds and wait until they're done sputtering.
Add the onions and cook 2 minutes.  Add the wet masala and cook about 2 minutes, stirring occasionally. Paste should thicken, deepen in color slightly.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala.  Season with salt and add 1 cup water.  Cover and cook over medium heat 10 to 15 minutes.  Then remove the lid, stir and cook until cauliflower and potatoes are cooked through about five minutes.  When I stir the dish, while it's cooking, I slightly mash the vegetables, so it's a little more mixed together.
Can be garnished with a couple Tbsp chopped cilantro.

**adapted from The Food Network website

Lentil Bolognese

The judges were split on this one.  I loved it, my mother loved it, partner thought it was good, teenager wasn't a fan (but her skull hasn't completely hardened yet) :)
This is a wonderful, thick, hearty dish.  I used macaroni when I made this, and while any pasta would work, I think a shorter pasta works best (penne or ziti or corkscrew which is used in the picture)
I found this recipe in a magazine where they were finding ways to use red wine, but I don't drink so I doubled the almond milk and still enjoyed this dish immensely.


1 1/2 cups mushrooms, chopped finely
1 onion, roughly chopped (about 1 cup)
2 cloves garlic, minced
1 carrot, coarsely chopped
1 leek, white part only, halved and sliced
1 piece celery, sliced
1/4 cup olive oil
salt and pepper
1 1/2 cups cooked lentils
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
1/2 cup unsweetened almond milk
1 15 oz. can diced tomatoes with juices
1-6 oz. can tomato paste
8 oz. cooked gluten free ziti, penne or macaroni
Vegan grated Parmesan cheese (optional)

In a food processor, pulse onion, garlic, carrot, leek and celery until coarsely chopped.  In a large pot, warm oil over medium heat.  Stir in onion mixture and mushroom, sprinkle with salt and cook, stirring frequently, until vegetables are soft but not browned, 8-10 minutes.
Add lentils, seasoning, bay leaf and milk.  Cook, stirring occasionally, until most of the liquid has evaporated, 2-3 minutes.
Stir in tomatoes and tomato paste, scraping bottom of the pot.  Reduce heat to low, cover and cook for 10 minutes longer, stirring to prevent scorching. (Sauce will be very thick)
Season with salt and pepper.
Remove bay leaf and stir sauce into pasta.
Top each serving with 1-2 Tbsp. vegan grated Parmesan cheese.  Parma! brand is outstanding!!

Adapted from Health Magazine