Yellow Tomato Cauliflower Lentil Curry with Potatoes, Brussels Sprouts & Spinach

Phew, what a title.
Followed by an incredibly ugly cell phone image *shudders* (left my camera at my old appartment, moved into a new one yesterday).
So as ugly as this might look, it was a wonderfully comforting food for a fucking cold day.



I mixed together about 4-5 cups cauliflower florets & brussels sprouts, ca. 3 cups of potato slices, a can of lentils, about 1 1/2 cups Yellow Curry Sauce, 1 cup chopped spinach, 2 cups tomato sauce and 1/2 onion. And I put some fresh chopped basil on top.
Perfection, seriously. Luckily I made enough to live off it for the next two days.

Ha ha, see that Katie? I took my chopsticks with me ;) I hold them in my very own and special - and no way near correct - way, but I somehow manage to have the food land in my mouth and not on my lap (the way it happened every single time someone tried to teach me how you're actually supposed to hold chopsticks... seriously can't be done) and that's what important, non?

Yellow Brussels Sprouts & Cauliflower Curry

Lately I've been craving either Thai or Indian food like crazy. Yesterday I bought a delicious - but quite expensive - Yellow Thai Curry Sauce and made brussels sprouts and cauliflower with it.



So this sauce has to be used within 4 days after opening.



Do you think it would go well added to Split Pea Soup (never had Split Pea Soup to begin with so I wouldn't know...) with some additional cauliflower?

Ricotta Filled Pasta Shells With Beets & Borscht

What a perfect lunch! I had craved this for aout a week now and finally made it: pasta shells filled with VwaV's Tofu Basil Ricotta with chunky beets and borscht.



This time I pureed some beets to make it a little thicker.



Yummm!

Tofu Tortellini with Spinach, Broccoli & Zucchini and Nutmeg Sauce

Another perfect example for my I-don't-really-know-what-I'm-cooking-here-until-when-it's-done / random-throwing-together-of-appealing-ingredients-found cooking.



I cooked up a recent purchase: multi-colored tortellini with a tofu filling. They were nice, but the filling was a little bland.

Then I checked the freezer and settled on a cup of spinach and six broccoli florets although the brussels sprouts were quite appealing, too. Then I cut half a zucchini and put it all into a pot. Seasoned it with nutmeg, onion & garlic powder (can you tell I was being lazy? =p), salt and pepper and decided that I needed a sauce to go with it. So I quickly remembered the cream cheese in my fridge and veganized a quick unfancy version of the sauce I usually used to eat my tortellinis with.
One Tbsp. of cream cheese mixed with a little less than 1/4 cup soy milk. Seasoned with lots of nutmeg and oregano, some salt and pepper et voilá!

I have some blueberries in my fridge slowly starting their way torwards death so I'm thinking Oat Squares (Veggie Girl raved about them), scones (I've wanted to make them ever since la mistress mexicana Jennifer gave me the recipe) or good old-fashioned muffins like Alice made a few days ago! Mhh, so many things to choose from.

This blog world is just too full of inspirational people with amazing skills!
Not that it's a bad thing, ha ha! It just makes it so damn hard to decide =p