I love donuts. Who doesn’t love a good donut? When I learned that a new local business could be bringing organic, vegan donuts to Tallahassee, I became very interested. Learning the donuts would be delivered by bicycle just made me giddy. That’s right, Dandelion Donuts will be delivering organic, vegan donuts by bike (the freight bike in the photo below).
Dandelion Donuts graciously sponsored Breakfast on the Chain, a monthly breakfast for bicycle commuters in Tallahassee, last month. This was my first opportunity to actually taste the donuts. I started with strawberry-basil. I appreciated how the natural berry and herb flavors came through. This was a welcome change to the artificial colors and flavors found on so many donuts. I also appreciated that it was not as sweet as donuts I usually come across. This made me feel better about eating a second one; this time a chocolate with cocoa nibs.
Last week, I attended the launch party for their crowdfunding effort and sampled a summer herb donut. Like the Strawberry-Basil donut, the summer herb had a bright flavors. I am definitely looking forward to these being readily available.
It was clear from the number of people at the event that I am not the only person excited about these donuts. If you like donuts as much as I do, watch for these to roll into our community soon.
Wanting a dinner with some Indian-inspired flavors, I searched online and through several cookbooks for a recipe. I came across a Weight Watchers recipe for Chickpea and Cauliflower Stew, but I didn’t think the recipe was quite right. I made a couple of modifications and came up with this simple, flavorful adaptation.
1 head of cauliflower, cut into florets
2 small organic Russet potatoes
1 tablespoon canola oil
2 teaspoons curry powder
1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon red pepper
1 (15-ounce) can chickpeas
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar
Salt and pepper
Chopped fresh spinach
Oat bran pita bread
Chopped fresh cilantro
Cauliflower is really the main ingredient in this dish. It absorbs the flavors of the spices well and softens just enough to be enjoyable without becoming mushy.
The potatoes add some texture to the dish, but become much softer than the cauliflower. I’ve mentioned it before on this blog, but I think organic potatoes taste much better than conventionally grown potatoes. I cannot always tell a difference in the taste between organic foods and non-organic foods, but I can tell a difference with potatoes. My mom has a plausible hypothesis that organic growers use more compost and naturally have more nutrient-rich soils, leading to better tasting potatoes.
After cutting the cauliflower into florets and cubing the potatoes, boil both in lightly salted water for 5 minutes. While the cauliflower and potatoes boil, pour the canola oil into a dutch over and heat over medium. Add the curry powder, cumin seeds, coriander seeds, and red pepper. Cook the spices until fragrant, up to a minute. Cumin, with its warm and earthy flavor, is one of my favorite spices. I also love the bright citrus flavor that the coriander seeds give to this dish.
Toss in the chickpeas and stir until they are well coated in the spices. Stir in the crushed tomatoes. To help balance out the acidity of the tomatoes, add up to a teaspoon of sugar. When the cauliflower and potatoes are ready, drain and add them to the curry mixture. Continue cooking until the curry thickens and the vegetables reach the desired tenderness. Season with salt and pepper to taste.
Serve the curry over chopped fresh spinach and pita bread slices. Top the curry with cilantro and greek yogurt, if desired.