This Week's Menu

This week's menu was inspired by a recent trip to New York where I discovered an amazing array of exotic spices at Kalustyan's Spice Shop located in Curry Hill.  I picked up a spice mix called Vadouvan, a French spice derived from Indian curry.  In addition to the traditional seasonings of cumin, fenugreek, curry leaves, and turmeric, this mix contains fennel seeds, rosemary, cloves, nutmeg, red pepper flakes, onion and garlic, all with a roasted quality that lends a deep, rich savory flavor to anything it is rubbed on.  I, of course, decided to try it on tofu... and it was a smashing success.

Tofu Vadouvan with Brown Basmati Rice and Vegetable Mallum

The second entree this week included an ingredient I don't often use:  black-eyed peas.  I usually think of these as a New Year's "Hoppin' John" tradition and end up making them only once a year, but after ordering the Black-Eyed Pea Cakes at Blossom Cafe, I concluded their deliciousness is worth having around more often.

Black-Eyed Pea Cakes with Smoked Paprika Aioli, 

Sauteed Greens and Brown Basmati Rice

The third entree this week featured comfort food, which is my default for rainy days.  Pan-fried Tempeh topped with a thick Mushroom Ragout was the feature, and alongside it was a saute of green cabbage, potato and carrot.  Simple and satisfying.

Pan-Fried Tempeh with Mushroom Ragout 

and Cabbage Potato and Carrot Sautee