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…

Twice Cooked Vegan Potato Steaks

This one is whimsical as well as delicious. We take a normal baked potato and slice it and give it a quick spice rub and pan fry for a tender in the center and crispy on the outside potato steak.

No one loves potatoes more than I do. They can do no wrong. But the ultimate ptoato. The potato to die for is soft and creamy in the middle and slightly crisp on the outside with a little hint of the oil it was cooked in and a good dose of warm spices.

I'm not normally an advocate of cooking anything twice, but potatoes are the exception. They really become exceptional when you take the time to give them a second go in the heat.

I bake my potatoes naked. No foil. I want a crispy skin. I bake them very hot. 450 F. A medium to large russet will take about 50-60 minutes. At 40 minutes, if they're sort of tender, I turn off the oven and leave them inside to soak up the residual heat. This further tenderizes the insides, crisps the outside and guarantees they won't burn or overcook.

For the next cook, let them cool completely on the counter. Then allow them to rest in the fridge until nice and firm. At least 3 hours, Longer is better.

Carefully slice into 1 inch thick rounds. Brush with olive oil. Sprinkle with spices. Brush the spices into the oil to create a smooth coating. Do this on both sides.

Saute in a frying pan on medium high until golden on both sides.

Spice mix
Salt
Peeper
Paprika
Garlic powder