Since I wrote the first part of my Farmers Market Daughter cargo, algumas coisas boas têm acontecido. Eu ouvi de dammi que está no Sri Lanka com sua mãe novamente. Foi bom para se reconectar com ela. Ela estava muito emocionado com a minha história sobre ela.
I also have been in contact with Save Animals Go Vegan Bistro and encouraged them to make a Facebook page. Esperançosamente, lots of you will go “como” o page even though they are in Ithaca. They are amazing activists. Visite o web site too and show them some sweet vegan love! I wish they were here in Woodstock. We don’t have vegan cupcakes here 🙁
Deb at Save Animals Go Vegan Bistro let me know about a documentary made by Ithaca fimmakers, Tribe of Heart. They have a newly released DVD called “Reino pacífica: The Journey Home” which features animal rights advocates including those from the Maple Farm Sanctuary.
Here is a trailer of the film:
Como prometido, here are the recipes that go along with the Pakoras vegetais e pepino Raita. The first is a Spiced Rice – brown rice cooked with the aromatic spices of cumin, coentro, fenacho, mostarda, and garam masala. It tastes even more delicious than it smells.
Then there is an Indian Cole Slaw. Green and red cabbage, scallions and carrots are tossed with vinegar, gengibre fresco, lime juice and spices. It’s the perfect side dish, fresh and crunchy, to balance the fried pakoras and the tender rice. This meal really brings back special memories for me. Desfrutar!
Indian Spiced Rice
1 TSP. fenugreek seeds
1 TSP. sementes de mostarda
1 TSP. sementes de cominho
1 TSP. coriander seeds
1 TSP. garam masala
½ colher de chá. curcuma
¼ colher de chá. pimenta de Caiena
1 xícara de grão curto arroz integral
2 xícaras de água ou caldo de legumes baixo teor de sódio
Sal kosher a gosto
Coentro fresco para enfeitar
In a medium saucepan over medium heat, add the spices and let cook about a minute until fragrant. Add the rice to the pan and toss to coat with the spices. Let cook a minute or two, then add the water. Leve para ferver, then cover and reduce to simmer until the water is absorbed, sobre 30-40 atas. Turn off the heat and let sit an additional 10 atas. Fluff com um garfo, add salt to taste and garnish with cilantro.
Indian Cole Slaw
2 Tbs. vinagre de maçã
1 Tbs. suco de limão fresco
1 TSP. gengibre fresco, ralado
1 TSP. garam masala
1/4 TSP. pimenta preta
1 TSP. Sal kosher
1/2 TSP. cominho em pó
1-2 TSP. néctar de agave
1/2 head green cabbage, picado
1/2 head small red cabbage, picado
2 cenouras, picado
4 cebolinha, fatiado
Combine o vinagre, suco de lima, gengibre, spices and agave in a small bowl and whisk until it’s fully mixed. Taste for any adjustments. Place the cabbage, carrots and scallions in a large bowl and toss with the dressing. Set sit until ready to serve.
O “V” Palavra: Diga-. Comê-lo. Vivê-la.