Saturday, September 29, 2007

Faux-Curry and Genuine Stir-fry

After almost a month of local eating, we are still discovering new tastes and directions in cooking. I think we must have been missing eating the "exotic" tastes Indian and Chinese cooking. This probably has something to do with not eating out for almost a month. So, I set out to create a faux-curry, something that sounds pretty hard without spices like cumin, turmeric, coriander (not yet!), ginger, cloves, cardamom, etc. etc. etc.

The result was this:

Let me try to remember all that was in it:
potatoes (yukon gold fingerlings)
beet greens and stems
almond butter (with honey)
tomato sauce
cayenne pepper
cilantro (frozen in cubes)
served over wheat berries cooked like rice

I guess it was kind of a spicy chunky stew/stirfry/sauce, or, just maybe, a curry. I give full credit to the almond butter-cilantro-tomato combo. And the garlic and cayenne probably didn't hurt.

The wheat berries were good too, although they were much more chewy that rice. Actually, I burned some of them and these crispy wheat berries taste really good with milk as cereal. One day I'll make a cereal or granola mix with crispy baked wheat berries, popcorn, and almonds.

Then, the next night, Julie made a delicious edamame-corn-and more stir-fry served over breaded, fried eggplant that tasted like it had soy sauce on it!

I had never made a successful stir-fry, or even known that there was a specific technique(s) associated with it. At the beginning of this month, I was afraid I might be eating the same omelet or vegetable stew, day after day. I was wrong. I think I like vegan cooking and local cooking for the same reason--the more limited selection forces you to be creative.

1 comment:

Kate said...

I am coming down next weekend for Julie's birthday. Will you still be eating locally then?