Thursday, November 26, 2009

Color and Spice

It's become something of a tradition to cook new recipes from the amazing cookbook by Isa Chandra Moskowitz, Veganomicon, for our Thanksgiving feast. This year Erik and I settled on an Indian theme and our menu included Red Lentil-Cauliflower Curry, Samosa Stuffed Baked Potatoes, Sauteed Spinach and Tomatoes, and Five-Minute Mango Chutney.
It was a morning of jovial food prep: baking potatoes, chopping endless onions, measuring spices, and rinsing and sorting lentils. The oven radiated warmth throughout the house and the spicy, savory scents drifted from room to room.

And then we diverged from the Indian theme and began preparing the most decadent dessert ever--appropriately named Smlove Pie (recipe is also in Veganomicon).
The mousse-like chocolaty filling was made with silken tofu, semi-sweet chips, vanilla, and a few other things. Instead of the homemade graham-cracker crust the recipe called for, I substituted a gluten-free crust to ensure I could indulge in this treat without digestive ramifications. After the pie cooled for three hours on our chilly back porch, a thin layer of peanut-butter caramel and candied pecans went on top.
Oh, it was a good good meal. Worth every one of those dishes we had to wash once the eatin' was done. :-)
Hope y'all had a great Thanksgiving!