A couple of Indian recipes from Eat, Drink, and Be Vegan...
First is Palak Soyabina Panira. This is a vegan take on the very popular Palak Paneer dish, which is made with spinach and cheese and a blend of spices.
When visiting family in Newfoundland this past summer, my brother-in-law cooked some fantastic Indian meals. He gave me his recipe for Palak Paneer with an option for using tofu instead of cheese. I reformulated his recipe somewhat to include more common forms of spices and simplify the whole process for home cooks. My brother-in-law also did some research to come up with this new name, Palak Soyabina Panira, with Soyabina Panira meaning "cheese of soybean". I love this name, especially because I was going to simply call the recipe "Palak Tofu", but it sounded far too odd!!
Next is a recipe I've posted about before. Here you have Zucchini Tomato Chickpea Curry. Lots of exotic, smoky spices and just a good kick of heat - not too much to mask the incredible aromatics in the dish.
I usually make just one of these two dishes, and then pair them with some whole-wheat naan or roti bread, veggie samosas, and mango chutney. Such bold flavors and a little different taste with each bite, it's hard to stop eating and I always end up stuffing myself silly!
I mightn't be blogging next week, I have the photo shoot for the cover of ED&BV coming up (oooo-weee!), and I have oodles of things to get in order. Will fill you in on the happenings soon!!