2012 food vegan recipe

Lazy Aloo Gobi

I'm recovering from both pneumonia and the flu - both contracted as a result of working too hard, and not being home to cook properly. So, I'm making an effort - even if I come home late, even if I'm tired - I. Must. Cook. I just stay healthier that way. Anyways, last night I finished work around 8 p.m., and threw this together using the contents of my fridge. It's an easier version of this dish than my customary

Dani Gobi

(which is also very good if you have the time).

Lazy Aloo Gobi


- 1 chopped onion

- a thumb-size piece of ginger, grated

- olive oil

- garlic cloves

- "Dani Masala" to taste - this is my cheap, what's-in-the-cupboard version of Garam Masala, a random mix of cumin, cayenne, turmeric, salt, pepper, cloves, cinnamon, nutmeg and coriander. Make it up, it's more fun that way.

- 1 potato, cubed

- 1/2 a head of cauliflower, chopped up

- handful of peas (frozen will do)

- cilantro to garnish


Fry the onions, ginger and garlic in a saucepan in a splash of olive oil. Add the Dani Masala, and cook for another few minutes. Add 1/2 cup of water to the saucepan, and the potato, stir, cover, and cook for about 12 minutes on medium heat. Add the cauliflower and cook for another 12 minutes or so. Throw in the peas. Garnish with cilantro. Serve with rice or naan. YUM!

Recipe: Dani's Hawaiian Mahaloaf

So on the weekend (before awful pneumonia and flu really set in), I was anxiously looking for something to do with not only overripe bananas sitting on my counter, but overripe mangoes. Given that at this time of year, my thoughts turn to Maui, I decided to make a sweet loaf that combined some of my favourite Hawaiian flavours. Ladies and gentlemen, I give you...Dani's Hawaiian Mahaloaf.

-3 medium or 2 large ripe bananas
-1/4 cup vegetable oil
-1/2 cup brown sugar
-2 tsp pure vanilla extract
-1 cup all-purpose flour
-1 cup whole-wheat flour
-1 tsp baking soda
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 tsp salt
-1 ripe mango, sliced into chunks
- 1/3 cup shredded unsweetened coconut
- 1/3 cup chopped macadamia nuts (I used Kona-coffee glazed macadamias to make this even more decadent)

1. Preheat oven to 350F. Lightly grease a 9 x 5 inch loaf pan and set aside.
2. Mash the bananas in a large mixing bowl. Mix in sugar, oil, and vanilla extract.
3. Sift in the flour, baking soda, spices, and salt, mixing just until combined. If you find the batter is too dry (which I did), add a smidge of almond milk (or - if you want to be really fancy - coconut milk) to moisten. Fold in mango, coconut and macadamia nuts.
4. Pour batter into prepared pan. Bake for 45-55 minutes until an inserted toothpick comes out clean.
5. Remove from oven and cool for 10 minutes in the pan before removing and cooling
completely on a wire rack.
6. Eat while listening to ukelele music and doing a hula, preferably with a mai tai.