Vegan Galley
  • Welcome!
  • Vegan Recipes
  • Maryland Vegan
  • The Latest Recipe
  • Get in Touch
  • Gabrielle's Yoga Website

Dahl- Grenada Style!

8/21/2012

2 Comments

 
Picture
I want ice cream- is what I’ve been thinking most of the day.  Was I desperate enough to leave the boat  in our dinghy tie the dinghy up ashore, walk over ½ mile in stifling heat to the bus that we drop me off a ¼ mile from the one store I knew of on Grenada that has non-dairy ice cream- no I wasn’t, but I was close.  I’ve been sick for a couple days, I guess with some type of cold that has my nose running like a class 3 rapid. And when it finally occurred to me to take an anti-histamine it laughed at my effort and did absolutely nothing to help my symptoms.   I haven’t left the boat all day or been more than 3 feet away from our box of tissues.

Anyway, it neared close to dinner and I tried to come up with something I felt like eating that wouldn’t be too much effort.  Lentils. Not quite ice cream, lentils are a stabilizing sort of comfort food.  I got the inspiration for this recipe from years ago in Yoga Journal and added a little Grenadian flare using their local spices and Callaloo.  

What you'll need/ Ingredients:
2 tbls. Earth Balance (or vegan butter/ghee)
1 tsp. cumin seeds
1 cup lentils (rinsed)
4 ½ cups water
1 tsp. ground turmeric
½ tsp. ground cardamom 
2 tsp. ground coriander
2 tsp. fresh grated ginger
1 ½ cups Callaloo (spinach also works)

What’s next:
-In medium sized pot melt the butter over medium low heat and toast the cumin seeds for a minute or two. 
-Add the water and lentils and all the spices and turn the heat up to bring to a boil.  Once boiling, reduce the heat to simmer and add Callaloo*; simmer for 30 minutes.

*If using spinach instead of Callaloo do not add until the last 5 minutes of cooking.

I serve this with a sprouted bread and “butter.”

**Makes enough for 4 Martys**


2 Comments
behan link
9/13/2012 07:33:21 am

This is going on today's lunch menu aboard! I have random unidentifiable greens (think they'll take longer than spinach, but not much) I'll use. Callaloo sounds Caribbean- is it more like mustard greens, or maybe kale?

Hope our meat & potatoes Aussie guests play along... might have to fry sausages on the side for them...

Reply
Gabrielle
9/14/2012 03:37:35 am

Hi, thanks for the comment! I hope you satisfied your Aussie guests! Yes, callaloo is Caribean, probably closest to collard or mustard greens. Happy sailling (and cooking!)

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Archives

    May 2015
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    February 2013
    January 2013
    November 2012
    October 2012
    September 2012
    August 2012

    Categories

    All
    Appetizer/Snacks
    Bread & Brunch
    Burgers
    Caribbean Esque
    CSA
    Desserts
    Indian Inspired
    Mexican Maybe??
    Pasta/Noodles
    Pitas/Sandwiches/Wraps
    Pizza
    Raw
    Salads/Dressings
    Soups/Stews
    Thai A Little
    Thai-a Little
    Winter Holidays

    RSS Feed

    Picture
Powered by Create your own unique website with customizable templates.