I mixed cooked chana dal with a can of black beans and a package of rice cauliflower.
I added in some
chopped onion that was sauteed in bacon grease.
chopped red pepper
garlic powder
black pepper
turmeric
cumin
corriander
cilantro
butter
bit of white wine
I heated and stirred until is was all cooked and blended. It needed salt, but I still skipped that.
I was thinking of bacon, but I changed my mind
I was thinking of it all in chicken creamed soup, but I liked it fine without that.
Some ideas here, but I have few of these exotic spices.
riced cauliflower and chana da - Search (bing.com)
Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl.
Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes.
Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.
| 2 cups | mushrooms crimini white button etc (chopped) |
| 1 ½ tablespoons | non-dairy butter (or olive oil) |
| 1 | shallot (or 1/2 an onion) |
| 2 clove | garlic (minced) |
| ¼ teaspoon | salt |
| ¼ teaspoon | ground pepper |
| ½ teaspoon | rosemary (minced, optional) |
| 1 ½ tablespoons | Maggi (or soy sauce, seasoning optional but recommended) |
| 2 tablespoons | nutritional yeast (optional) |
| 2 tablespoons | whole wheat flour (or all-purpose, or sub 1/2 tablespoon corn starch) |
| ½ cup | unsweetened plain almond milk |
| 1 cup | vegetable broth (or more if thinner gravy desired) |
