Saturday, July 5, 2008

Cauliflower and sweet potato ,mash with curried lentil stew

Hi again,
Well my inspiration for this dish was mashed cauliflower that they serve up in some American restaurants and, I wanted to pair it with a dahl and fresh salad.
It was my first time making tofu "cheese" sauce and it turned out pretty well.
So lets start with that

Tay's Tofu Cheeze sauce
1 cup tofu
1 tbs prepared mustard
pinch of sea salt to taste
1/4 cup plain soy milk
1 tsp lime juice
1/8 tsp black pepper

Blend well until creamy consistency
Store in air tight container

We are lucky in Barbados to have well stocked supermarkets and a few health food stores that one can find his/her vegan ingredients. On my way home yesterday I picked up some red lentils which i love very much because of their delicate texture.
Bajan Lentil Stew (Dhal)

1/2 cup lentils washed
1 tbs Bajan seasoning
1 tsp hot sauce
1 tsp curry,cumin and paprika
2 tbs tomato paste
2 cup water ( add more during cooking if desired)
1 onion chopped
2 cloves garlic crushed
1 small carrot chopped finely
1/2 cup pumpkin chopped finely
couple of chives chopped (not sure what it is called in America I heared green onion)
1 tsp channa/ chick pea flour

Cook up the onion,garlic,carrots and green onions
Add in your lentils and spices( whoh that smells great now)
Add water and cook on medium heat for 25 mins
You may need to add more water
Now add the rest of the ingredients and cook for an additional 25 mins
If you have a dried bayleaf just crumble a bit in this it smells amazing
In the last 15 mins of cooking add your pumpkin ( I do like it a little hard)

Cauliflower mashed
1.5 cup of cauliflower cooked
1 cup sweet potato cooked
Tofu Cheeze sauce
Salt to taste

Mash all ingredients
Top with some cheeze mixture and chive

I am stuffed now from this dish

Thats it for the weekend post

Look out for more interesting and healthy eats


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