update

well, the march meatout isn't going as well as i'd hoped.  i haven't had any cravings or anything, but i haven't been particularly strongwilled, either.  i ate meat twice, at other people's houses.  i have since talked to my friends about it (which i hadn't done before i arrived at their house to eat the meat that they had spent hours slow-roasting).  nana & papa, well...  it used to be enough for me to hear them discussing the parts of a chicken, and have complete revulsion at the thought that i was about to eat someone else's leg.  now, it seems that i've dulled myself or something.  i ate the chicken leg, and let it register for a moment, and it wasn't that great.  i'm still meditating on it.

this week, i'm making lots of curries.  i love curries, and they're some of my favorite vegetarian fare.  my most favorite curry of all time, the one i make almost once a week in winter, was written by  in his split zine headlock, available through learning to leave a paper trail distro (only a few copies!  hurry!). 

tonight i made cauliflower pea curry, adapted from a recipe in a book on vegetarian indian cooking that contained many more ingredients than i usually have on hand. 

2 onions, chopped
5 cloves garlic, minced
1 large can tomato puree
2 tbsp minced ginger root (i use less, cause i don't like too much ginger)
pinch of cayenne
1/4 c. butter or olive oil
2 tsp. curry powder, to start
1 tsp salt
1 pkg. frozen cauliflower, thawed or 1 head, florets only
3/4 c. peas
1 tbsp. chopped fresh mint (i don't usually have this, but it makes it extra yummy)
1/2 c. yogurt or sour cream

in a saucepan, heat butter until melted (or oil) and add curry powder.  add onions, garlic, ginger & stir fly 4-5 mins.  add tomato puree and cook, stirring, for 5 minutes.  stir salt & cauliflower into the sauce.  cook uncovered until cauliflower is softened.  add peas, mint, and pinch of cayenne.  fold together gently and cook for 3-4 mins.  fold in yogurt or sour cream and cook for 1-2 mins.  fold again and remove from the heat.  let curry rest a few minutes, then transfer to serving bowl.