I call this recipe India meets Thailand. When creating gluten-free vegan recipes, it is important that they are nutritionally balanced and flavourful. In this recipe, I used red lentils, coconut milk, peanut butter, bell pepper, carrots, potatoes and Thai curry flavours. I finished the Dahl with fresh lime juice and plenty of cilantro. Are you thinking what I am thinking? :-) Yes, definitely not traditional, but sometimes classic recipes need to be kicked up a notch, and this is one of those recipes that needed a change. You have to trust me on this, it is super tasty and comforting, just what we need in October. To add even more veggies, I served this Dahl over roasted butternut squash and grilled zucchini, then I sprinkled pumpkin seeds over the top. Can it get any better than this? Enjoy!
The macadamia theme continues this week! If you scroll down a little you'll see that my last recipe was inspired by this creamy, crispy nut, and this week is no different. Now, where did I leave that G clamp?
I haven't made a banana loaf in a long time, which is ironic because these days there is almost always a bunch of bananas in my fruit basket. They are a favourite of my daughters and something I know she will always eat ... so I like to have them around as back-up for those teething days when she refuses all other food. Needless to say the bananas are not usually around long enough to become overripe! But if you happen to find yourself in this situation then this recipe is a great way to use them up.