Monday's Menu:
Green Salad
Actually just spinach, thanks to the Monday holiday and a very empty walk in. I suppose I could have boiled some beets.
Coconut Apple Lentils
From a recent Minimalist column. Half red lentils, half yellow split peas, coconut milk, and 8 chopped apples. Still tasted like a horrible disaster of blandness at 6:30, but was saved by salt, lemon juice, and
Coconut Mint Tarka
made from unsweetened dried coconut fried with garlic, ginger, and dried mint in a ton of olive oil, with some minced spring onions from the garden added off the heat. Fantastic.
Crazy Rice/Quinoa
A well worn favorite: white rice or quinoa, caramelized onions, cinnamon, turmeric, frozen peas, and raisins. Somewhat out of character, I actually prefer craisins here, but we were out. This also usually has
Roasted Cauliflower
mixed in, but there was no room in the dishes, and no time to stir it in anyway, so we served it on its own. Boring, but possibly my favorite boring vegetable.
Garam Masala Turnip Fries
These were meant to be the main vegetable. I was excited about them, because I love roasted turnips and thought that we were being good co-opers by using up some of the less glamorous root veggies, but they were just okay and didn't really get eaten. They were made like roasted potatoes: steamed for about twenty minutes, and then baked on big sheets with a lot of preheated oil for maybe forty more. However, we had a lot of things that needed baking today, so they were sharing an oven with the tofu, and didn't get crispy. I'd do these again, but only if I could devote a whole oven to them. I'd also probably make fewer of them, and let them drain a bit from the steaming before throwing them on the baking trays.
Spinach, Mushrooms, and Tomatoes with Indian Spices
From the Ajanta book. This was super delicious, but probably the thing that I should have cut. All three of us were working full steam this shift and we still went 15 minutes over.
Tandoori Chicken (and Tofu)
From Julie Sahni's Classic Indian cooking. The chicken would have been better if I hadn't been so busy with everything else and had therefore been able to keep a closer eye on them. And the tofu would have been better if I had put it in earlier, or if the oven hadn't been so over worked. However, the recipe is perfect for the house. It's so easy, and so much tastier and prettier than just salt and pepper roasted chicken thighs.
Steamed Greens
Cauliflower and Kale: this was just using things up. They didn't really get eaten, but I am optimistic about their fate as leftovers. They are so plain that they'll be very easy for people to work into lunch food.
Raita: Regular and Vegan
a la Megan Williams. Perfectly executed, but next time we should do one with mint in it. And maybe skip the vegan one, but put aside some yogurtless spiced tomatoes and cucumbers for people who don't do dairy.
Coconut Vegan cupcakes with Coffee Buttercream Frosting
My third favorite of the vegan cupcakes so far. Maybe second. (Maybe I need to do a side by side comparison with the margarita cupcakes...)
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