My humble blog, just my diary and a way to keep up with friends and family, occasionally attracts some cranky outsiders. Getting involved with shelters confiscating breeders’ rabbits always pulls the breeding community in for a throwdown. Today I discovered my Tofurky picture, part of my meal last Thanksgiving, was linked in the comments on a conservative syndicated columnist’s blog post about people whining too much about Sarah Palin’s turkey-pardoning-in-front-of-turkey-killing interview. I think her interview was in poor taste (or perhaps super ironic but still poor taste) and I’ll just leave it at that. I’m not surprised that the Fox News-watching crowd thinks my Tofurky looks inedible; this is the guy who made my dinner famous. But I wouldn’t recommend reading his work if you think our president elect is more than his middle name or you actually like gay people.
Re: Fox News: I actually check in now and then to see what’s up. But the conservative columnist mentioned touts her contributions to the channel, so there ya go.
The folks who make Tofurky, who must have a sense of humor about how much ribbing their product gets this time of year, have a contest to win an eGO Electric Cycle. You guess how much grain is saved this year by all the Tofurky eaten instead of turkey. (Don’t worry, there’s a hint.) In 2007, 1.6 million pounds of grain were saved by not feeding them to turkeys first.
And now for something to eat with your Tofurky!
Curried Roasted Vegetables
2 large baking potatoes
3 red potatoes
3 large carrots
1 orange or red bell pepper
1 large red onion
salt and pepper
1 T curry powder
1 t chili powder
1 t turmeric
2-3 t grated ginger
3+ cloves garlic, minced
1 can coconut milk
1 can chickpeas (I drained them)
vegetable stock if more fluid needed
cornstarch if thickening needed
Chop all veggies (except chickpeas) into 1″ chunks. Drizzle generously with olive oil, salt, and pepper on baking sheet. Roast at 425 F for about 45 minutes (time will vary based on size/type of veggies), turning veggies with tongs at least once during roasting.
Saute garlic and ginger in oil and add spices, frying to a lovely aroma (couple of minutes). Add coconut milk and chickpeas and cook (med/high heat) for a few more minutes. Add roasted veggies and simmer until chickpeas get that ‘done’ texture. Add vegetable stock and/or cornstarch to make more of a sauce or gravy as needed. Salt to taste. Serve over basmati rice or if it has a good gravy, on its own!
This recipe came together after I had a similar dish at Georgetown Market. I got an ingredient list from them and used tips from KNH and random online recipes to work out amounts. I used the root veggies I had available (and I wanted to finally try a turnip!), so feel free to sub in sweet potatoes or anything else that sounds good. We would like more zing to the dish so we’ll probably use more chili powder and curry next time, but as written, this is a hearty dish with a mild sauce that has a bit of sweetness.