Tuesday, September 4, 2007

masala what?

I don't know yet...but as I said previously, I was at Penzey's this weekend. I saw the masala and decided I should do something with it.

So far, I fried up some mushrooms in red wine. Then I added about 1 tablespoon of masala. I tossed a little bit of onion powder in there too. I remembered I had a pack of seitan and am now marinating the seitan. Mmmmm...it was yummy but had no substance so I added a half of a small can of tomato sauce to it and now it's like a redwine-masala gravy. I'm not sure what to do with it from here. Potatoes would be amazing in there but I didn't want all that starch today. It's really hot here.

Photo Sharing and Video Hosting at Photobucket

soup that is orange

Oh how I love colorful food.

1 yellow squash
2 carrots
1 huge sweet potato
3 T coconut milk
2 T "butter"
dash of Franks
3/4 t cinnamon
1/4 - 1/2 t tumeric
2 T sugar
1 t vanilla

Photo Sharing and Video Hosting at Photobucket

It was very easy. I boiled a veggie bullion cube in some water. I peeled a squash, a sweet potato and two carrots. I threw them in the water until they were tender. I blended the whole thing. Meanwhile I heated up a little butter with sugar and vanilla. Put it all back into the pan, added a douse of Frank's hot sauce (okay like 3 or 4 generous shakes), around 3 tablespoons of coconut milk (for substance, but it was just fine without) and tumeric. We had gone to Penzey's earlier and I got this amazing cinnamon I wanted to use and it made the soup amazing. Just um...3/4 of a teaspoon did the trick. This soup was even better the next day.

Garnished with the pretty California Paprika and parsley.