Also, tonight we had our next-door neighbors over for dinner & to look at some pictures from our trip. One of our neighbors doesn't eat dairy (no problem), but also prefers not to eat wheat or soy... so I wanted to come up with something that would be tasty and fit everyone's preferences. I am always so touched when people accomodate my vegan-ness... so I really like to make sure that my guests also feel welcomed!
So, in the end I went with Indian food - easily vegan and easily wheat and soy-free!
I made this Rasam Tomato Soup, which JenniferSchmoo at Vegan Lunch Box just blogged about! It was easy, spicy, and delish!!! When we were in South India about 3 years ago, one of the very best meals we had was some spicy tomato soup... This recipe was different, but still very good - and closer than anything else we've found. A new favorite for sure! For the main course, I made the Spicy Rice with Toasted Almonds from the VwaV book (very easy and very tasty), and a homemade concontion with cauliflower and chickpeas. For the Spicy Rice I decided to tone down the spicy-ness a bit, and also just oven-toasted the nuts instead of frying them. I loved the rice... a great recipe full of flavors & textures.For the Veggie Curry, I cut up a whole head of cauliflower and steamed it for about 4 minutes. Then I sauteed a can of chickpeas (drained) with some cumin, coriander, turmeric, fennel seeds, cayenne, and salt for about 5 min. I added in the steamed cauliflower, and some frozen peas (and a touch of water), and cooked about 5 min more. Tossed in a big handful of cilantro and a couple of chopped up tomatoes... voila!
It was a great meal! For dessert we had some coconut sorbet with toasted slivered almonds and chocolate sauce.... but that was eaten too quickly to photo-document. Sorry!