Posted in Soups, Stews and Casseroles on Monday Oct. 20, 2014, 7:14 a.m.
I've been in a haze of reading and researching over the past few days, which means less time with the food and more time with the paperworks and politics that compose trying to get funding via government programs and a Kickstarter Campaign. My little secret over the past few months is that I have been working on adding a new service to Plates for Plants, making a full blown business so that I cna love my passion even more than just through blogging and writing ebooks.
In the next few months, I will be launching a personal chef service here in Vancouver. It will be fully vegan and targetted towards anyone who wants to eat healthy. I'm so in love with this project that it's all I;ve been thinking about over the past while. I want to bring all the recipes, and more, that you see here to people's homes. Most of whom are very busy and don't really have the time to make food or figure out how to eat healthy. But doing this is going to require a bit of help from people, which is where the Kickstarter campaign comes in. I'll have more information over the next couple weeks, so you can check out the Facebook page or Twitter to follow the journey with me.
Back to the food! I made this last week on a chiller day when I was craving some nice warm filling food. It pairs great with rice for a clean high carb meal, or just on it's own. Following the yearly pumpkin craze, this recipe was very good paired with a can of the pureed variety, it added a nice creamy earthy taste that was very complimentary to the lentils and curry flavors.
My favorite foods are curries, I just keep going back to them on a regular basis, never quite making it the same way. There are so many ways to whip up a curry and lentils are a classic way to pair them in a nice thick stew-like pot or warmth and happiness. Indian foods are also packed with already vegan recipes, or some that are easily convertable tot he plant-based diet that you follow.