Same difference

Have you ever noticed that 85% of the meals I cook look the same?

Be honest.

This is not an exception, but it still tasted pretty good.

Bengali-style black-eyed peas with mushrooms and rice

Bengali-style black-eyed peas with mushrooms and rice

I have no idea what makes this “Bengali-style,” but I’m assuming it was the spices. If you can’t tell from the yellow, I went a little turmeric-happy. Mostly because I wanted to balance out the ground cumin, which I accidentally dumped in the pot in a moment of confusion between the sifting side and the pouring side of the bottle. Oops. The recipe also called for cinnamon, which was an interesting addition. It warmed it up without spicing it up.

This was from The Tropical Vegan Kitchen, the most recent Donna Klein (of PDQ fame) cookbook that I checked out from the library. For the first time ever, I actually preserved the vegan-ness of a vegan recipe, though it was only because cheese didn’t seem like it would taste right with it (I know) and I’m out of plain Greek yogurt, which would have been the perfect addition to balance out the spice overload.

I’m sorry for the lack of posting. I’ve been doing a horrible job of sticking to my “don’t eat out during the week” rule for the past few weeks. Or months.

Okay, time to focus my attention on basketball.

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