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 Pasta Alfredo

Creamy, rich, nut-free vegan alfredo sauce is easier than you think.

Alfredo Sauce
1 can great northern beans
1/2 block silken tofu, drained
3 tsps salted sunflower seeds
6 cloves of garlic, sliced thinly
1 tsp nutritional yeast
1 tbl vegan mayo
1 tsp salt
1 tsp crushed pepper flakes
2 tsps black pepper
pasta water as needed

Other Ingredients
1/2 16 ounce box pasta, cooked al dente
1/2 cup cooked broccoli florets
Couple handfuls fresh parsley leaves

Saute garlic in 3 tbls olive oil until fragrant and slightly darkened.

In a food processor puree until smooth all the sauce ingredients, garlic and oil, but not the pasta water. Set aside sauce.

Prepare pasta. Reserve pasta water in the pot. Add drained pasta to large bowl. Pour sauce over pasta. Stir in parsley and broccoli. Add pasta water in 3 tbl spoon increments as needed to create a smooth sauce.