Wintertime meal

We did it.  We made the dinner we first talked about in a post last week.  The entire meal is gluten-free, egg-free, vegetarian, and kosher.  (It can easily be made dairy-free/pareve by using coconut or almond milk in place of the greek yogurt.) I kind of made it up as I went, but below are approximate recipes. Keep in mind the amounts listed are my best guesses...taste as you go!

Main dish: Chickpeas & Carrots in a pumpkin-yogurt curry sauce, over basmati rice

Mix all the ingredients in a pot until cooked through, stirring periodically.  In the meantime, combine 1 cup basmati rice with 1 cup broth, water, or combo of both in a rice cooker (throw in some salt and pepper if the broth isn't seasoned or you are using water).  When finished, garnish liberally with cilantro.

• 1 can chickpeas [aka garbanzo beans]
• 3/4 can pumpkin
• 3/4 cup plain greek yogurt (can substitute coconut or almond milk to make dairy-free/vegan)
• 3 tbsp of curry powder
• 2 tbsp light brown sugar
• 1-2 cloves garlic, minced
• Carrots, chopped -- pre-steam to save time
• Onion, chopped
• Handful of sliced almonds
• Salt, pepper, and chilli powder, to taste (about 1 tbps each)

Side: Asian-inspired dijon slaw

Combine 1 package pre-cut carrots and brocolli stalk slaw mix with:

• Cilantro (1/3 of a bunch, leaves only, chopped)
• 2 - 3 tbsp Rice vinegar
• 1 - 1.5 tbsp extra virgin olive oil
• 2 - 3 tbsp light brown sugar
• Hot sauce
• 2 tbsp dijon mustard
• 1 tsp black and/or white pepper
• Pinch of salt

Toss thoroughly and let sit (in fridge is best) for at least 20 minutes.  Add a heaping handful of sliced almonds [toasted or raw] and toss again just before serving.

Dessert: non-dairy cinnamon coffee ice cream w/ dates over a gluten-free graham cracker

• Steve's Cinnamon Coffee ice cream [vegan]
• Pitted dates
• Schar's Honey Grahams