Nuts and Seeds

NUTS AND SEEDS
Rice and Beans
A vegan food blog, a continuation of fairestfeed.blogspot.com.

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Vegan Thai red curry with enoki and shimeji mushrooms, on a bed of dumpstered wrap bread and topped with sprouted red lentils.

Yellow split pea and tomato dahl on basmati rice with gluten-free chickpea and rice flour pancakes and minted cashew yogurt raita.

Chana Masala with grated smoked tofu and tamari toasted nuts.
Recipe for the chana from the Rabbit Food cookbook:
2 cans chickpeas, drained with liquid set aside (I used one can, and a few little potatoes lying around)1 1/2” piece ginger, peeled and grated (I used 1 tsp dried ginger)1 tsp garam masala 2 tsp dried coriander 1/4 tsp cayanne pepper 1 tsp cumin 1/2 tsp tumeric 1 tsp amchur (I just replaced this with 1 tsp black mustard seeds)3 cloves garlic, mincedone onion, finely chopped1 tbs lemon juice2-3 tbs tomato paste1 tsp salt
Heat a few tbs of oil in a pan and add spices, ginger and garlic. Fry gently, then add onion, tomato paste, lemon juice, salt and about a cup of the bean liquid. Bring this to a simmer, then add the chickpeas (and potatoes). Cook covered on a low heat for about 20 minutes, stirring occasionally so it doesn’t stick. It’s ready when the sauce thickens and the potatoes (if using) are cooked).