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rut.
A few days back, I tried my hand at making dosa’s for the first time ever. The distinct reason for this particular culinary venture? These funny pancakes were meant to pull me out of my rut. Lately Ive felt exceptionally uninspired food wise and this dosa idea called out to me as something new and exciting. So it goes, heres me getting wild in the kitchen, venturing into uncharted territory in hopes of gaining back some of my lust for cooking. Did it work? Am I refreshed? Ah…not quite, but headed in the right direction I think. Regardless, personal issues aside, the dosa’s turned out great- exotically tasty and handsome to boot. I stuffed them with a spicy garbanzo filling and topped them off with a creamy curry sauce. 1 cup spelt flour
1/2 tsp sea salt
1/2 tsp baking powder
1/2 tsp curry powder
1/2 cup plain soy milk
3/4 cup water
3 Tbsp canola oil
1. Combine dry ingredients in a bowl.
2. Gradually add soy milk & water and whisk until smooth.
3. Heat a bit of the oil in a large flat-bottomed frying pan or griddle over medium heat. Add oil as needed.
4. Ladle 1 ounce of batter onto the hot surface in a circular motion until you have a thin, round pancake. Wait until bubbles appear and the surface no longer looks wet.
5. Flip the pancake over, cook for a few seconds and remove from heat.
6. Repeat to make 8 pancakes.
(Refresh Cookbook by Ruth Tal)
Posted on November 17, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
