I’ve missed you guys.
I took off for the Vida Vegan Conference a couple weeks ago, and … have been on semi vacation* ever since.
*okay, not really. I just have not had time to be here. Life has been happening, my friends, and I had to buckle up and floor it for a bit there.
As of today, though? I am officially on vacation for a couple
of weeks! Jason’s mom flies in today, and we have some fun planned – day trips and possibly an over-nighter or two. She wants to see Mt. Hood, Portland’s foot carts, maybe the beach, The Gorge and Bend.
We also have some fun local things planned – I’ll be sharing on Instagram if you want to follow along. I will also recap my super fantastic fun filled whirlwind of a Vida Vegan Conference weekend – coming soon.
Vacation probably means I will be able to post a few times in the next couple weeks, which makes me happy.
Something else that has been making me very happy lately? This Navratan Koorma recipe – which I have enjoyed several times this spring. Oh so amazingly flavorful – this is my new favorite comfort food.
Navratan means nine gems, or nine vegetables. I know, right? Perfect recipe for me – the more veggies the better.
The first couple times I made this, I simply omitted the paneer (cheese). When I was trying to come up with an eggplant recipe for today’s Meatless Monday, I figured I would make my new favorite, and add eggplant
as vegetable number ten in place of the paneer.
It was lovely.
I cannot even convey how incredible these flavors are – rich and mildly spicy, it is one of those dishes you will think about – like, having the leftovers for breakfast kind of thinking.
I had this for breakfast. More than once.
I had ordered Navratan Koorma in a restaurant last winter, so when I decided to expand my Indian cooking at home I first searched one of my new favorite blogs – Indian As Apple Pie.
The changes I made: I used coconut oil in place of ghee/grapeseed, omitted the golden raisins and paneer, and more coconut milk in place of heavy cream. Other than that, I followed her ingredients and method exactly – please visit here to see the recipe.
I served the koorma over quinoa. Leftovers had the quinoa mixed in, served with a dairy free raita – recipe for that coming soon!
Visit Heather for more eggplant creations: