Friday Night Dinner Blog

The Menu:

South Indian vegetable massala* for Friday Night Dinner

Sunday Night we had balsamic and herb roast chicken* with lightly steamed broccoli.

The Story:

OK, I’ll admit, I’m tired. 

There’s been a lot going on.

It’s been wonderfully busy during a time when I want to be slowing down.  Some of my clients will smile at this because I’m definitely getting a taste of my own medicine, needing to follow my own advice and listen to my body. 

The baking extravaganza is still in full swing: banana bread, brownies, carrot loafs, vanilla puddle cakes, icing.  I thank Goodness my belly is so enormous already as I waddle around the kitchen to grab some more date syrup.  Being seven months pregnant, I don’t have to watch my figure as such though I am careful with sugar intake.

Then there was the baby shower, organized by a good friend with food that wasn’t just vegan, it was also gluten and sugar free – even the brownies.  I felt a small pang of Jewish guilt when I saw the plates wiped clean: if they finish the food it means there wasn’t enough.  But, on a positive note, for once the fridge door actually closed at the end of a party.

And our Vegan Superhero came to stay. 

DW and I decided to take advantage of her arrival and take a few days off animal protein.  We didn’t feel forced or coerced at all, in fact we used her trip as an incentive to do a little vegan tour of London. What’s funny is that London is considered one of the easiest places in the world to be a vegan or vegetarian. While that may be the case, it’s definitely not a simple place to be a Picky Foodie.

Anyway, off we traipsed to Vegan Routes, a favourite all-vegan restaurant located in an old-fashioned, red London Routemaster bus in Soho.  The next night, we walked to Kilburn for a massive curry at Kovalam, a South Indian place we love that serves all palates but has a myriad of vegan options, followed by a trip to a “real English pub” (which, being in Kilburn, is actually Irish).

Both DW and I felt fantastic with our non-meat time – lighter, happier, generally better -- but after four days, both our bodies were wanting some chicken. 

Do I hope to be able to cut out animal protein altogether one day?  Definitely.  But right now, that doesn’t feel like an option.  So instead, we compromise: we have cut our animal consumption drastically, and when we do eat meat, we make sure to source it responsibly, that it had a decent life and was killed as humanely as possible (while remaining aware that there are so many contradictions in these compromises).

As our Vegan Superhero says: “we all do what we can.” 

The Recipes:

I am including both a vegan as well as a non-vegan recipe this week.  Because the beauty of our times is that we have the opportunity to choose what works for us.  For me, it’s not about rigidly sticking to one label and calling myself one thing or another as much as it is doing what’s right for my self and doing so in a way that takes others into consideration.  Vegan, vegetarian, carnivorous, fruitarian, fair trade, organic, local, Demeter, humane, free range – the options sometimes seem endless and that is why education is imperative in all of these choices.

Are you struggling with questions about what the best options are for you? 

Let me know by leaving a comment below.

Basic Vegetable Curry

* curry powder of choice

* 1 T coconut butter

* 1 8 oz. can coconut milk

* 3 small onions or 1 -2 large ones, coarsely chopped

* 2 T sugar-free tomato sauce (preferably one that is comprised of just tomatoes)

* 1 t orange blossom water (optional)

* small handful of raisins

* 3 tomatoes

* 2 cups diced vegetables – carrots, cauliflower, potato, green beans etc.

Melt the coconut butter in a large pan.

Once the oil is melted, add 1 T curry powder mix

When the powder starts to "rise", stir in the chopped onions. Mix well.

Lower the heat and allow to simmer for a few minutes until the onions start to soften (add a little coconut milk if liquid is needed). 

Then add the tomato sauce, the rest of the coconut milk and the orange blossom water. 

Raise the flame and bring to a boil. 

Once the liquid has boiled, lower again. 

When the mixture goes back to a simmer, add the tomatoes and the raisins (tomatoes help make it counterbalance the spice and raisins add a touch of sweetness.) and then the vegetables.  Cook until done – you can test this by piercing the vegetables – they should be soft but not mushy. 

Note: if the mixture becomes too dry, you can always add some water.

Serve over rice or with flatbreads.

Balsamic and Herb Roast Chicken

Preheat the oven to 220 Celsius / 428 Fahrenheit

1 free range, organic chicken

1 large onion OR 1 beetroot and 1 fennel bulb

equal parts tyme, rosemary, tarragon – I use about 1 t of each

pinch of sel de guerande or coarse sea salt

2 T olive oil

1 ½ T balsamic vinegar

2 lemons, quartered

1 head of garlic, top cut off, chopped into 4

Finely slice the onion or the beetroot and fennel and layer at the bottom of a roasting pan.

Wash and dry the chicken and then put on top of the vegetables.

Mix the olive oil, vinegar, herbs, salt, and a squeeze of the lemons in a little bowl and then rub generously over the skin of the chicken

Place the garlic between the joints and the lemon alongside the chicken and in the cavities.

Put in the oven and roast, breast down, for 20 minutes.

After 20 minutes, lower the heat to 180 Celsius / 355 Fahrenheit and flip the chicken around.

Roast for another 20 minutes, after which you can up the temperature back up to 200 Celsius / 390 Fahrenheit for an additional 20 minutes.

Remove from the oven and cover.  Allow the chicken to rest for about 15 – 20 minutes.

Nutrition:

Spices aren’t just for changing the flavours of dishes.  Many spices also contain healing properties.  Here are just a few examples:

Rosemary has been linked to the prevention of Alzheimers, it can help improve blood circulation throughout the body as well as digestion.  Next time you walk by a rosemary bush, pick a little sprig, rub it between your fingers and give it a good sniff: it’ll give you a natural lift minus the come-down. 

Thyme is a wonderful herb to steep as a tea when you’re all stuffed up as it can help break down congestion and also contains anti-viral and anti-fungal properties.

Chillies are very heating and in tropical places they act as parasite busters.

Cinnamon is both a strong anti-microbial as well as a blood sugar balancing herb for diabetes. Also, try smelling some cinnamon when you need some cheering up.   

Next time you find yourself needing to spice things up on your dinner plate, know that you’re doing so much more than simply adding taste.