Bok Choy with Ume Vinaigrette, Black-eyed Pea Croquettes, Sauteed Zucchini, and Herb Focaccia
I was so excited to try these croquettes (The Kind Diet) as I have heard lots of good things about them. My hubby liked them quite well but I really wasn't a big fan. I don't know if it was the flavor of beans that haven't been cooked (they were simply soaked before frying the croquettes) or some other hidden taste but I just wasn't fond of them. The bok choy (The Kind Diet) was a nice change but I probably wouldn't make it again either. I much prefer eating bok choy in a combination recipe rather than on it's own - a bit too wilty to me! The Focaccia is the same recipe as the one posted previously - just without the tomatoes.
Creamy Rice and Veggies
This was a thrown together meal made entirely of leftover bits and pieces. I had a small amount of sauce left over from the "Chicken" Divan (see recipe for sauce), some leftover veggies and a few fresh ones too (red pepper, bok choy, mushrooms), and some brown rice. I simply combined all of these ingredients, heated, and served. Very delicious!
Lemon Poppy Seed Muffins
LEMON POPPY SEED MUFFINS
1 3/4 c. all-purpose flour
2/3 c. sugar
1 tbsp. shredded lemon peel
2 tsp. baking powder
Substitute for 1 egg
3/4 c. almond milk
1/4 c. oil
1 tbsp. poppy seeds
1 tbsp. plus 1 t lemon juice
Grease bottom of muffin tins. In large bowl stir together flour, sugar, lemon peel, baking powder and poppy seed. In small bowl combine egg whites, milk, oil, lemon juice and lemon extract. Add to flour mixture until just moistened. Pour batter into this. Bake at 400 degrees for 12 minutes or until golden brown.


Chana Samosas - Okay so I was really excited about these little parcels. We love Indian food and I made a batch of spicy Masoor Dal to go along with them for a delicious after-church lunch on Sunday. The samosas were quote a bit of work but I was sure it would be worth the time (and the calories as they are fried). I was sadly disappointed. They had very little flavor and needed a ton of salt. They might have been okay had I added salt to the filling - trying to salt them after cooking didn't work well as the salt granules fell off the pastry and didn't make much difference. I won't bother adding the recipe as I wasn't impressed and won't make them again. If you are dying to give them a go, the recipe can be found in Vegan Yum Yum :-)
I didn't take a picture of the Masoor Dal as it was not pretty at all! It tasted really good though - it did need more salt. I would have added at least another teaspoon.

MASOOR DAL RECIPE (IndianFoodForever.com)
Ingredients:
2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water

Preparation:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.