Tuesday, April 5, 2016
Dal on a vegan chickpea "omelette" The dal recipe I blogged about previously has become a lunchtime staple for me. Sadly, I keep forgetting to add extra salt during the cooking process, but that's — mercifully — easily remedied with a salt shaker. Also, I have now made this with apple cider vinegar for the acidic tang as well as just tomato (Bruce's suggestion) and I greatly prefer the former. This week, I'm attempting to go vegan and refined-sugar free, so yesterday I whipped up a batch of my ice cream base to serve as my sweet, chocolate-y fix. Dinners for the majority of the week will be Tex-Mex, which I usually veganize for my purposes (last night's dinner: refried beans, sautéed onions, avocado, roasted red peppers, tomatoes, shredded lettuce, cilantro, salsa, guacamole and coconut yogurt on a whole wheat tortilla) and I had two grilled Daiya sandwiches for brunch. Today, I thought I'd whip up some dal. Different this time: I used half of a dehydrated ancho chile for spice, rather than a bit of cayenne powder. It made for a nicely medium dal. For as long as I've got ancho, I'll be using that in this recipe! Also, I got around to trying Cooking with Plants' vegan omelette after a disastrous first attempt at making another YouTube channel's chickpea egg. As long as you resign yourself to the fact that these are nothing like eggs, Anja's version is quite good (the first I tried is basically a thick, dense chickpea pancake). I have yet to secure "black salt"/kala namak, so it's possible that simple addition would change my mind about how egg-like this is, but I suspect not — the texture is most certainly not a spongy protein. Still, this one made for a fast and delicious base for today's dal.