And who says you can’t really fall in love with food “sans viande”?
Well a little world travel in your kitchen is a cool place to start…
Though how do we get “kitchen inspiration”?
Personally, I get a little bizarre in supermarkets, and that’s how my inspiration starts. I personify products like meat and vegetables, and have harmless conversations with them. I am the Veg Whisperer.
So, I’m in Choices. I turn the corner, and a giant bag of chick pea flour stares at me, as if to mock me, “you know nothing of cooking with my flour…”
I’ll show you, you-you-you silly powder bag you. I snatch 2 LBS by the scruff of its plastic bag neck, and drag it to the cash register.
Let’s giv’er here: India.
Many parts: chick pea “pizza”; tomato mushroom compote; yogurt marjoram sauce; mustard green cilantro salad.
1.75 cups chick pea flour, sifted
0.25 tsp tumeric
0.25 tsp cumin
0.25 tsp garam masala
0.25 tsp kosher salt
2 cups water
mix into a paste, set aside for 30 minutes
turn broiler to 500F
in 2 non-stick pans, heat to med-high
tomato mushroom compote:
1 can diced tomatoes, drained in chinois
500g cremini mushrooms
smash: coriander seeds, cardamom, all spice, cinnamon, salt, pepper, cayenne, fennel seeds, rosemary
pile on chick pea pizza when almost golden in oven.
yogurt marjoram sauce:
plain 2% MF yogurt
1/2 cucumber, diced
chopped fresh marjoram, basil, mint
smash: salt, pepper, nutmeg, cumin
mix. dude. delicious.
Cleaned mustard greens.
3 tablespoons of yogurt sauce as dressing.
If you want a cheesy texture, add thin slices of silken tofu to the chick pea pizza before the tomato compote, and continue to broil.
Remove from pans to cutting board, slice.
Top with chopped parsley and yogurt sauce as you see necessary!
Holy no meat.