West African Spinach Peanut Stew with Fufu

West African Spinach Peanut Stew with Fufu - The Lotus and the Artichoke vegan cookbook

In October of 2009, I spent 2 weeks in Senegal and The Gambia. Julia had an internship with GADHOH (Gambian Association of the Deaf and Hard of Hearing) in Serrekunda, The Gambia, and I went to visit. I also helped film and edit a promotional video to support the girl’s school and I proudly watched Julia teach some science lessons in sign language with St. John’s School for the Deaf.

We met some amazing people and had some great times. The trip was a total adventure, including cross-country journeys in shared taxis, plus rides in donkey carts, rickshaws, ferries, and old school vans. I had to brush up my French to get around in Senegal, which was quite a challenge! If you know me, you know I love languages. For this trip, I even learned some Gambian Sign Language and International Sign Language so I could introduce myself and enjoy basic communications with our hosts and the deaf community.

From Dakar to Banjul to Jinack Island, then back to Dakar over to the hauntingly moving Île de Gorée, we had some great food and enjoyed the amazing landscapes and sunshine. Continue reading

Veg Pakoras & Apple-Tamarind Chutney

Veg Pakoras (Spinach & Carrot) with Apple Tamarind Chutney - The Lotus and the Artichoke - Vegan Cookbook

Of all the famous and celebrated Indian street food in the world, vegetable pakoras are ranked at the top, along with samosas, chaats  — and perhaps dosa and idly, depending on if we’re talking about North Indian street food or South Indian street food. Is there a difference? You better believe it. But where do the two meet?

Conceptually, veg pakoras (or pakodas or bhajji or even veg fritters, depending who you ask) are something found in both North and South India, and the love and lust for them is equal. It’s not a culinary civil war as with the chapati (roti) vs. rice battle of the traditions.

With veg pakoras, the spices vary and the vegetable ingredients certainly vary, but the idea and the appreciation are shared. While we’re on the subject of pakoras: in many places in India you’ll find not just pakora made with all kinds of vegetable bits, but also fun things like deep-fried pakora-battered sandwiches and slices of bread.

In my many trips to India and especially in the year living there, I’ve had the opportunity to eat veg pakoras from hundreds of different places. I actually ate them a lot more eating out than eating at home with families. I will say, some of the street vendors and store fronts have some pretty grubby setups, and I wouldn’t recommend eating the samosa and pakoras from just any train station vendor. But still, there’s almost always a decent enough place to be found. If not… just step into your own kitchen!

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Palak Tofu Paneer

Palak Tofu-Paneer - Vegan Recipe: North Indian Spinach Curry - The Lotus and the Artichoke

Palak Paneer is another one of those famous North Indian dishes you’ll find all over India and all over the world wherever Indian food is being made and served. It’s another of my favorites (yes, yes, I have many favorite Indian dishes). It’s also known as Saag Paneer and often found with fried potatoes instead of cheese or tofu under the name Palak Aloo or Saag Aloo. Technically, Saag and Palak are different leafy greens; for our purposes spinach will be fine.

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