21 | April | 2014 | Tea and Scones

I used to think that I would never find ANYTHING on a Vegetarian Blog because I don’t eat a lot of veggies. I have my fave few – brocolli, cauliflower, eggplant, corn, asparagus, lentils – but there are many I don’t eat – well, yet anyway. Asparagus and lentils are new to me, eggplant almost as new. So when the word vegetarian comes up I tend to shy away.

No more! Not since I joined the Secret Recipe club and have been ‘assigned’ several over the past couple of years!! YAY Veggies!!

And April brought me another foray into delicious veggies – I still mainly stick to my faves but I am learning new ways to cook them all the time. And cooking with Nayna at Simply Foods was such fun! Nayna lives in the United Kingdom where she creates all kinds of lovely dishes – including 44 curries. Yes, FORTY-FOUR!! I was in heaven.

I started with her Aubergine and Pidgeon Peas Curry which I adapted only slightly. I could not find Pidgeon Peas so I used frozen green peas instead. Now I want to make it with yellow lentils!!

{I had one large so I used that.}

~~pidgeon~~

green

{I doubled all the spices except for the salt}

~~2 medium tomatoes~~

1 14.5 oz diced tomatoes, drained

~~paste~~

~~Chop the tomatoes and puree them in blender~~ .
Peel the eggplant and cut into large dice.
Add the oil to a large skillet and when hot, add in the mustard seeds and garlic. Sautee until garlic is tender.
Add the eggplant pieces and peas and saute until tender.
Thoroughly mix in the salt, chilli powder, cumin and coriander powder and turmeric and saute for another 2-3 minutes.
Mix 1/2 cup of water {I used the liquid from the drained canned tomatoes} with the tomato paste and add to the eggplant mixture.
Cover and cook the curry till peas and eggplants are tender and cooked and most of the water is absorbed. (approx 15 minutes)
Transfer to serving dish and garnish with fresh coriander. (Original Recipe)

Or what about Nanya’s Sweet Potato Halwa

{only because we are cutting back on our sugar.}

~~ghee~~

Cook the sweet potato in a microwaveable dish with until completely cooked – about 5 minutes.
Let cool slightly, peel, and process the sweet potato until smooth.
Heat the milk and add a few strands of saffron and set aside until the saffron flavor has infused the milk.
Melt the butter in a pan and add the mashed sweet potato and milk. Stir.
Add the Splenda and nutmeg and cook about 3 minutes. Keep stirring the halwa at all times.
Spoon into small bowls. Sprinkle with chopped almonds and a few strands of Saffron. Original Recipe

This is listed as a sweet treat, but it makes a nice mid-afternoon snack that is high in protein and low in calories.

Not all of Nayna’s recipes are Indian. On my list to try: Greek Baklava ROLLS (easy roll recipe), Watermelon pops this summer when we harvest ours, Greek Phyllo Triangles Mexican Quesadilla..oh, wait I had that for lunch! And the only thing I changed was to add a little spicy chicken to the mix.

– just to name a few of the 31 recipes I have pinned. So much good food, so little time!!!

If you want to get to know Nayna just read the poem she wrote:

Cinnamon clove and star anise
Fragrant aromas to tantalise and please
Cooking, baking, mixing with a whizz
Desserts, cakes, and ice creams that you can freeze please.
Sweet and sour with a hint of bite
Maybe a salad for that something lite light?
Flour, eggs, and buttermilk
Chocolate soufflés that fall down and sink turn out like silk.
A savoury touch with some special spice
Something that gives a kick and goes with rice
Eastern, Western or a European dish
Culinary delights to earn you a kiss fulfil your every wish.
Day and night I think dream of food
I know for my waistline this is no good
So instead I write my creations in a blog

….and then go visit her blog!! You won’t be sorry!!

And to visit the other MEMBER’s Treats and Goodies :