#VeganMoFo Day 10: Making Fusion My Own

I mean, I guess, kinda. I love Indo-Chinese food, which is already a fusion, so I tried to make some of that at home: gobi manchurian and salt and pepper tofu with roti. Why reinvent a pretty good wheel? OK, well, I did try to make it “me,” too. So it’s Indo-Chinese-Emily fusion. I baked…

Quick chickpea-spinach curry and roti

Confession: although I have at least five different Indian cookbooks, I made this Indian-inspired recipe from Bon Appetit magazine. Well, with a couple minor adjustments – I added hot sauce and lime juice at the end. It’s not very authentic (whatever that means, really), but it is quick and flavorful. The roti are a basic…

Making up a batch of roti – I rolled them out extra thin and added a handful of chives in the dough, because I had some sitting around, purposeless. I love it when they blister and puff while they brown.

Tonight’s dinner includes mung dal, garlic-ginger kale, toasted cashew and tomato salad, and freshly griddled scallion roti This was the best luck I’ve had with flatbreads probably ever, in terms of texture. The recipe is very simple: 2 cups whole wheat pastry flour, 1 cup water, then kneaded in some chopped green onion for funsies…