No adjustment needed
In the winter nothing comforts me like the flavor of curry. My crock pot butternut squash curry would be a nice hearty Meatless Monday meal.
Here are a few other curry recipes I’d like to try:
Roasted Vegetable Curry from In the Kitchen with Kath
Fall Vegetable Curry from Cooking Light
Vegetable curry from Alton Brown
The credit for this “recipe” goes to @snbLeslie who brought a version of it as a dip to one of our knitting weekends.
The hero of the 3 ingredients is the TJs Corn and Chile salsa which adds the spice and lovely southwestern flavor.
If you keep a can of black beans on hand and this salsa you can squee a little bit like I did when I got avocados in my CSA.
After cubing the avocado, rinse and drain a can of black beans, and add the salsa.
And you’re done. Serve it in a bowl as a dip with tortilla chips.
Or schmancy it up a bit and assemble a plate to pass it in little tortilla “cups”.
I kept the mix in the fridge during the week and just tossed it with a bowl of greens for a quick “Big Salad” meal.
As a vegan dish you can’t go wrong bringing it along on a picnic or to a pot luck.
Looking for another picnic salad? Try the 4-ingredient “Perfect picnic potluck salad recipe”
Another new-to-me item from the Capay Valley: pluots. These were easier than the fava beans because I could just take a bite and find out what they were meant to be. Tangy sweet. More like a plumb than apricot – more plu than ot.
I had enough to make a small batch crumble.
The 3 pluots chopped up nicely and fit into 3 small baking dishes. Then I drizzled raw agave nectar over it.
The crumbly part was made with 3/4 cup rolled oats, 1/4 cup melted butter, 1/2 tsp cinnamon, 1/4 cup palm sugar (you could use brown sugar) all mixed together until the oats were pretty well covered.
Baked at 350 degrees F for 40 minutes.