This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tbsp of peanuts. It has just enough heat and is very flavorful.
I used to eat this dip with real sausage meat and was hesitant to try it with veggie meat. This actually came out really good. I used Rao’s arrabbiata sauce, which has a bit of heat, so if you like it spicier, add pepper flakes, or hot sauce.
This is the first time I made anything with garam masala spice mix. It was very fragrant and tasted delicious.
Well, this was an experiment and I would do it a bit differently next time. I think that the flavors are very good together, but it needed some sauce or liquid to make it more palatable.
This is a hearty meal for a cool winter evening. It makes a lot of food and is fine served plain.
The first time I made this I did not put as many spices in it, only red curry paste. Afterwards I added the other spices and it made all the difference. I also use Rao’s Arribiatta for the tomato sauce.
You can serve this as a salad or wrap it in the tortilla. I left the garbanzo beans whole, you could also mash them for a different texture.
We have been making this slaw for years without really measuring the nuts and mayo. This recipe has a good balance of flavors without being overly high in calories.
This is a very tasty substitute for mac and cheese lovers but does not have the creamy fat consistency of cheese. It does have a lot of flavor though. We ate this with grilled zucchini on the side and it was a nice combination of textures.
The lemon juice and tahini makes a tart contrast to the smokiness of the mushrooms and spinach and tastes delicious.