Menu Board – International

menu indian thai

This menu board is all over the place, and that’s just how we like it. Indian, Mediterranean, Thai, homestyle goodness.

Loving having falafel on a regular basis around here. So easy and so much less of a gut bomb than the deep fried restaurant option. ┬áBonus…the little guy loves this too!

falafel waffle

Drunken noodles is one of our favorite Thai noodle dishes. I actually use whole grain lasagne noodles because I haven’t yet found any legit whole grain options. Oh well. Delicious! (Yes, it’s a cheat item when it comes to eating totally plant based vegan style because of the oyster and fish sauce. )

Spiced potato soup is one of those that is so super tasty we always love it. That being said I have a hard time getting motivated to make it because it somehow seems boring. I’m fickle that way. It’s just potatoes, stock, some Indian spices, a little coconut milk, and green peas. Samosa flavors. Yum

Spiced Potato Soup
Author: 
Serves: 4
 
Ingredients
  • 2 large potatoes diced
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 cup coconut milk
  • 3 cups vegetable stock
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 1 cup green peas (frozen)
  • 1 TB olive oil
  • lemon juice
Instructions
  1. Heat oil in pan on medium. Cook onion and garlic until tender. Add all other ingredients except peas. Bring to bubble. Reduce heat and add lid. Cook approximately 30 minutes until potatoes are tender. If desired, mash some or all of the potatoes for a thicker creamier soup. Add peas and cook until warmed. Add a few splashes of lemon juice. Adjust seasoning to taste.

There was a butternut squash waiting to be eaten, and yellow curry was the winning recipe that day. I love curry as a way to use random ingredients. Simple comfort food for us. I made this one with carrot instead of potato and without the hot pepper paste.

Dali Ambat is officially a regular around here. Can’t say enough about the absolute goodness of this creamy tangy lentil dish.

red lentils

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