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So I always have in the back of my mind the idea that I could get a little more virtuous with my eating – reduce my carbon footprint, eat less animals, grow more of my own (organic, non-gmo) food. On an intellectual level, I really crave that care and consideration of basic living.* On a very animal level, I also crave meat pretty regularly. I know, right? One of these things is not like the other.

I was a vegetarian for years and years – the tail of high school, all through college, and a little after that too. Some friends posited that this was because I was a dreadful cook at the time, and a salad is pretty hard to fuck up. They may or may not have been right, to be honest. Eventually I did learn to cook, tho’, and I like to think I’m a pretty good cook these days. In my forays into learning how to cook, I’ve tried a variety of dishes, some of them even with no leaning on meat.

A few years ago I decided that I was going to take the plunge and go vegan. I did a poor job of researching things, in honesty, and found myself in a carb coma that lasted something like the two-week duration of the experiment, before snarfling a can of tuna in a fashion not wholly divorced from Fantastic Mr. Fox** at the breakfast table

Anyway. As I recently mentioned to a friend who is wholly vegan, I’m not sure that I want to embrace eating vegan right now, but I have the urge to at least breeze by and drop a mash note in its pocket. I aim, in the interest of emotional and physical betterness,*** to bring more veggies to the table, and less meat. So I’m trying out some recipes.

Being a samosa fiend, I’d had this recipe bookmarked on my Pinterest  for a while:  Samosa Pot Pie. Whut. I’ll have you know, it was outrageous – Will Dearest and I kept looking at each other like, I cannot believe how satisfying this is.† The phrase was even uttered out loud a few times, to be honest. Here’s the skinny: I took the original recipe and played with it a bitty bit. So let me share with you.

Samosa Pot Piefeeds 4 with leftovers

2 pie shells (one for top)
2 8-oz boxes of veggie broth
3 medium russet potatoes, peeled, chopped into 1″ cubes
3 carrots, peeled, chopped fine
1 1/2 c cauliflower pieces, broken up
1 small onion, minced
1/2 cup frozen peas
1 tsp. garlic, minced
1/2 tsp. cayenne pepper
2 1/2 tsp. madras (yellow) curry powder
1/4 tsp cumin seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp. salt
3-4 grinds of black pepper

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