Our diet deviation began after inadvertently watching Oprah‘s “Where Does Your Food Come From?” and “Inside the Slaughterhouse” television show.  Although my always “in the know” friend Jane warned me, I watched with great intentions.  I entirely expected to be educated not horrified.  Needless to say, ThaaannnkQ Oprah… before viewing your show I was blissfully unaware and actually quite content to consume meat that came pleasantly plastic wrapped and ready to use from my local grocers.  Aside from the occasional “organic” foray to Blush Lane or Rocky Mountain Meats, my daily shopping was always just a jaunt to the local Safeway.

Of course to make matters worse, it didn’t help that my cute dog Lucky was transformed into, you guessed it, a sweet little calf in my dreams last night!   Seriously, there he was in all his glory, nudging my leg like any good little cow would do.  I swear the resemblance was there, from that cute pug nose, barrel chest, short stocky legs, shuffling walk… you get the picture.  But please take a look for yourself and see what you think.

So… what’s a girl to do?  Not wanting to be a callous and heartless chef I knew a change had to take place.  After much conversation with my daughter Katie, here’s what we’ve decided.  Can there be anything wrong with consuming milk, cheese and eggs from living animals who are treated humanely and get to scrub around happily at some nearby farm? It’s really meat that’s the issue here. (Hmmm, hadn’t thought about fish… do they have feelings too?)  Soooo, we’re thinking of easing over into not Vegetarianism, not quite Veganism, maybe Veganish??

And for all those cows and chickens out there that may live another day because of me, I say to you Om Mani Padme Hum!

Warning: This dish is for mature audiences only.  (My husband’s comment was “Where’s the meat, well I guess it’s filling.”)
p.s. My daughter and I loved it and give it 5 !

Red Lentil, Chickpea and Tofu Curry!!

A Veganish Dish ~ Red Lentil, Chickpea and Tofu Curry

 

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Ingredients

• 1 19 oz can lentils
• 1 19 oz can chickpeas
• 1 tbsp vegetable oil
• 3 tbsp curry paste
• 1 1/2 tbsp curry powder
• 1 1/2 tsp ground turmeric
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• 1 1/2 tsp salt
• 1 1/2 tsp sugar (optional)
• 1 minced garlic clove
• 1 tsp minced ginger root
• 1 14 ounce can tomato puree
• 1 1/2 cups water
• 3/4 cup frozen peas
• 8 oz or 220 g firm tofu

Instructions

1. Rinse lentils and chick peas thoroughly with cold water. (If using dry legumes, cover with water and cook until tender adding water as needed.)
2. Caramelize onions in the vegetable oil. Meanwhile, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger into a paste.
3. Add the curry powder to the onions and continue to cook for another 1-2 minutes. Stir in the tomato puree, reduce the heat and add the water to desired consistency. Add peas and tofu and heat through.
4. Serve on basmati rice

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Rinse lentils and chick peas thoroughly with cold water.  (If using dry legumes, cover with water and cook until tender adding water as needed.)

Caramelize onions in the vegetable oil.  Meanwhile, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger into a paste.

Add the curry powder to the onions and continue to cook for another 1-2 minutes.  Stir in the tomato puree, reduce the heat and add the water to desired consistency.  Add peas and tofu and heat through.
To print a copy, click here: redlentilchickpeaandtofucurry

Serve on basmati rice

By Barb Bamber