A Recipe for Keeps

I've made a few dishes from The Detoxinista over the last year, and they've all been very tasty. Her vegan mac and cheese recipe (with cashews as the base!) is perfect for fall. When she posted a recipe for vegetable masala the other day, I knew that I needed to give it a go. Even though cooking Indian at home is a bit intimidating, this seemed easy enough and it was. One of the many reasons I love the Whole Foods on Duke St: they have jars of unique spices, such as garam masala, that you can put in a mini bag and tag so that you don't have to purchase a whole jar that you will never use. Perfect!

So I headed home with my spices, got to work in the kitchen, and the result was not only a hit, but came together much faster than I would have expected. I subbed frozen vegetables for fresh ones, and simply steamed them for a few minutes before I threw them in the sauce. As suggested, I served the masala over quinoa, which was the perfect grain to soak up all of the sauce. Since I'm not vegan or a vegetarian, I did chop up some TJ's turkey meatballs and added those in too, which were a nice addition for protein. 

I'm excited to continue testing out new recipes as summer winds down and fall ramps up (it's only a matter of time before Pinterest is consumed by pumpkin goodies again!).  Of course, there will always be some staples that are going to be around forever, such as this chocolate yogurt cake that quickly became CP's favorite (discovered via A Cup of Jo).

Do you have any new recipes that are worth keeping around?

PS. I'm desperately trying to convince my dad to start a small, homemade meal delivery service with me. He would do the cooking and I would do the delivering! I think it has some major potential.....