I sure hope so, too. Took a white willow bark pill and it knocked me on my butt!
but I got up enough gumption to make an aloo gobi for dinner, and here is how I did it: Not sure how authentic it is but it turned out yummy!
2 lb red potatoes, scrubbed, cubed, boiled. Save the water for veg stock.
1 head of cauliflower, caramelized*
1 onion sliced
1/2 t curry
1/4 t fennel seeds
1/4 t cinnamon
handful of cilantro leaves, fine chopped
Start the cauliflower roasting (25 min) and potatoes boiling.(10min) While they are going, put the spices in 2 T of veg stock in a medium large saucier or skillet and heat until aromatic. Add onion slices and stir to coat with spices. Cook until translucent. The potatoes will finish before the onions are ready, so drain those. Set aside. Peek on the cauliflower, make sure it doesn't burn.
When the cauliflower is done, take it out of the oven and add to the onion/spice mix and stir to coat the cauliflower. Add the potatoes and stir. Let this all heat together for 10 min. Because the potatoes are pre-cooked, it doesn't cook in the pan as long. I added probably a cup of veggie stock as it heated through, just to stop sticking to the pan.
It smelled really good, but was a tad dry, so I threw in about 1/2 cup of classico spaghetti sauce LO from the fridge. It "finished" the dish.
*caramelized cauliflower recipe: http://www.drmcdougall.com/forums/viewtopic.php?t=13162
very, very delicious.
and I think I'm making a decision...but may indeed change my mind.
What I want to do is, explore Indian cuisine for a few weeks. Cook book, my daughter's boyfriend is from Bengal, and just begin to learn the skills of cooking Indian vegetarian food.
then, when I have a few faves down pat, go get me a cook book fulll of Mexican recipes and begin to learn Mexican cooking, too. Like, what do you do with tomatillos and cactus leaves? and those humongous chiles you see hanging in the grocery store?
after Mexican, maybe some Thai? or Vietnamese...with lots of wasabi? or, sushi!
there are so many nationalities that are chiefly vegetarian, with their distinctive styles of cooking and eating. I'd love to learn them! It could keep me interested and eating healthy for MANY years.
and I know McDougall has some adaptations of American food, like fat free brown gravy over mashed potatoes, and all those desserts, etc.
So, I'm going to start with Indian food for at least the rest of September. I'll keep you posted here, and may just report on my regular blog, too.