The Chef: ElizabethThe Menu: A mish-mash of Indian-inspired dishes that pretty much involved opening a bunch of cans and tossing the contents together. Mushrooms, greens, garlic, onions, garbanzo beans, and pinto beans all got sautéed with garam marsala, cumin, and coriander. Basmati rice, diced tomatoes, and curry powder all got tossed together into the rice cooker, and then a simple salad of mixed greens, tomato, and avocado finished the plate.
The Goods: Why the Indian influence today? Well there are two answers. The simple one is that we happen to have all these ingredients on hand and Elizabeth knew that she could toss them together fairly quickly and come out with a palatable meal. The way more exciting answer is that we are going to India!! That's right, our publishers will be hosting the first-ever VegNews Adventure to India this year, and we couldn't be more thrilled about the trip. The best part? You can go too! And eat vegan food and see the Taj Mahal! Did we mention the vegan food part? Check it out!
1 comment:
I'm so excited! I was in India in December, and it was amazing. My fiance and I are vegan, and we had great food during the entire trip. Gujarati food was especially amazing; we attended a Gujarati wedding while we were there. I thought I'd gain a lot of weight from all the food, but still managed to lose some on the trip.
Post a Comment