Garam Masala Lentils

I've always been curious about garam masala. It certainly sounds interesting and tasty.

It's similar to a curry. A blend of spices. But it's less complex than a curry blend. It's usually used as a starting point and additional spices are added.

I got some as a gift and decided to try it with lentils and barley in a curry.

If you like curry and haven't yet tried adding garam masala, you should. It's easy to get online. It adds a whole new level of depth.

I love lentils in a curry because they need a lot of flavor and they bring texture as well as thickening properties. You don't want a loose or watery curry.

I made a huge batch. This yielded 2.5 quarts of food. So you may want to halve the measurements.

1 red bell pepper, diced
2 poblano peppers, diced
2 jalapenos, minced
2 serranos, minced
5 cloves garlic, smashed and diced
2 cups fresh spinach
1 cup fresh kale
1/2 cup dry lentils
1/2 cup dry pearl barley
1 can coconut milk
3 heaping spoonfuls of my hari…

Vegan Cheddar Biscuits

These are a riff on Red Lobster Cheddar Bay Biscuits. It's a pretty simple recipe as I'm not much of  a baker beyond yeast breads. But drawing on my experience with Bisquick biscuits and the like this idea came together pretty easily.

2 cups ap flour
2 1/2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 tsp sugar
2 tbls vegan mayo
2 tsps dry dill
1 tsp garlic powder
2 tbls nutritional yeast
water, as needed

Stir together all ingredients except water. Add 1 cup water and mix. Continue adding water in 1/4 cup increments until a tick, yet sticky dough is formed.

Let rest in the fridge for 30 minutes.

Drop by heaping spoonfuls onto a greased baking sheet. Leaving at least 1 inch between each. You should wind up with 5 or 6 biscuits.

Preheat oven to 450 F.

Let rest again for 30 minutes in the fridge.

Bake for 12-15 minutes. Or until lightly golden brown.

Cool for 10 minutes.