Where? D's
Attendants: Y, L, G, D, and guest N
Menu:
1) Yellow split-pea dip
2) Spinach Chickpea Curry with Basmati Rice and Naan
3) Tossed salad (lettuce, quinoa, avocado, walnuts, pumpkin seeds)
4) Brownies
Recipes:
1) Yellow split-pea dip
(http://www.nytimes.com/2010/02/25/health/nutrition/25recipehealth.html?_r=1ref=greekvegetarian )
2) Spinach Chickpea Curry (adapted from Vegan with a Vengeance
Ingredients:
1 TBS mustard seeds
1 tsp red pepper flakes
1-1/2 diced onions
5 cloves garlic
1-inch piece grated ginger
1 TBS curry powder
1/2 TBS cumin
1/2 TBS turmeric
1/2 TBS coriander
1/2 tsp asafoetida (powdered)
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp cardamom
1 15-oz can diced tomatoes
1/2 cup crushed tomatoes
2 15-oz cans chickpeas
1 bag spinach, torn
Heat oil in a large saucepan and add mustard seeds. When the seeds start to pop, add red pepper flakes and onion and cook until slightly browned. Add ginger and garlic and cook for 2 min. Add all of the spices and cook for 2 minutes. Add diced and crushed tomatoes and cook for 2 minutes. Add the spinach, a bit at a time, and when wilted and saucy, add chickpeas and cook for 20 minutes. Correct for salt and pepper.
Split-pea puree, salad, and curry (inside the pot)
Members look at sesame oil with incredulity
Dessert
