Yellow split pea dal w/ vegetables, Strawberry-peach crisp
Updated: Oct 2
A new year, a fresh opportunity!
We were so excited to welcome you back. The Menu Board got some fresh designs, the volunteers worked like a well-oiled machine, and the food... well. The food, as always, was delicious. Let's take a look at how you can make it for yourself at home.
Yellow split pea dal w/ vegetables
1 cup yellow split peas (uncooked), rinsed
2 cups vegetable stock (see note below), or water
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon salt
2 tablespoons cooking oil (or butter)
1 onion, diced
3 cloves garlic, peeled & sliced
1 tablespoon grated ginger
2 lbs (roasted seasonal vegetables, cut bite-sized)
More salt & pepper to taste
Lemon juice to taste
Rice for serving, cooked according to the package instructions
1. In a large pot, combine the yellow split peas and the vegetable stock. Bring to a slow simmer over medium heat.
2. Add the garam masala, cumin and 1 teaspoon salt, turn the heat to low and cover. Cook for 25-30 minutes.
3. In the meantime, heat the oil or butter in a saute pan over medium heat. Cook the onion for 5-6 minutes, then add the garlic and ginger, and cook 3 minutes more. Add the roasted seasonal vegetables.
4. Add the onion/vegetable mixture to the split peas when they’re done. Season the dal to taste, then serve over rice.
1 lb frozen strawberries
1 lb peaches (canned, fresh or frozen), sliced
2 tablespoons brown sugar
1 lemon, juiced
1⁄2 teaspoon salt
1⁄2 cup coconut oil, melted
1⁄2 cups brown sugar
2 1⁄2 cups old-fashioned oats
1⁄2 cup cornstarch
1 teaspoon salt
1. In a large bowl, combine the fruit with the 2 tablespoons brown sugar, lemon juice and 1⁄2 teaspoon salt. Allow to macerate (and thaw) at room temperature for 30-60 minutes.
2. Preheat the oven to 375 degrees.
3. Combine the melted coconut oil, remaining sugar, oats, cornstarch and salt into a chunky crisp topping.
4. In a baking dish, pour the fruit and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!