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Be kinder to the planet in 2011 by embracing Meatless Mondays. On the menu: recipes for a vegetarian Indian feast
Left to right: roasted eggplant curry, Punjabi butter lentils, red lentil and spinach curry
Despite the fact that I’m married to a meatosaurus and can’t imagine life without a juicy steak or crunchy chicken wings, I’ve been thinking a lot lately about taking some baby steps toward a more vegetarian-based lifestyle.
Coming from a weightlifting background where the diet of choice is very meat-centric, my eyes have been opened to different approaches to nutrition that also happen to be better choices for our beautiful planet.
One of my action plans for 2011 is to embrace Meatless Mondays, and I hope by sharing these delicious recipes I will inspire you to do the same.
Some of the resources where I’ve found inspiration include vegan triathlete Brendan Brazier’s books, holistic health guru Paul Chek’s books and workshops, Granville magazine – especially Michael Robertson’s Sustenance blog – and anything by Madhur Jaffrey, Indian cookbook author extraordinaire.
This post is dedicated to my superstar biologist brother who has been exploring a vegan lifestyle and to my brilliant gourmand dad who made this incredible feast for us over the holidays (and labouriously transcribed the featured recipes).
One the menu: chickpea chipatis, roasted eggplant curry, Punjabi butter lentils, and red lentil and spinach curry. Serve with rice, cucumber raita, and mango chutney.
Watch the video for making Chef Sanjay Thumma’s whole wheat chipatis at vahrehvah.com
Adapted from Chef Sanjay Thumma’s recipe at vahrehvah.com
Ingredients
Instructions
Red Lentil and Spinach Curry (Saag Dal)
My mom’s special recipe