Comments on: Chana Masala – Best Vegan Recipe

By: SmarterFitter Blog » Blog Archive » Vegetarian Carnival

SmarterFitter Blog » Blog Archive » Vegetarian Carnival — Wed, 14 May 2008 10:21:54 +0000

[...] Wright presents Chana Masala posted at Vegan [...]

By: Roger Baillargeon

Roger Baillargeon — Sat, 26 Apr 2008 14:48:52 +0000

This is an absolutly great and tasty recipe lane.

And I would like to thank you for this recipe submission at my Blog carnival…

http://blogcarnival.com/bc/cprof_4059.html

By: Lane

Lane — Fri, 25 Apr 2008 03:39:05 +0000

Hi Lisa,
That is quite the coincidence. I hope I haven’t built it up too much. But really, we truly love this. I had leftovers for lunch today and one of my co-workers who hails from India, poked his nose around the corner and asked me about my meal. He was so impressed that Jane had made it. He said it smelled really authentic. I would have let him try some, but I’d already finished.

By: Lisa (Show Me Vegan)

Lisa (Show Me Vegan) — Thu, 24 Apr 2008 12:49:19 +0000

What a coincidence. I just tried Chana Masala the first time at a restaurant on vacation and can’t wait to make it in my own kitchen. Thanks for the post and recipe link.

By: Lane

Lane — Wed, 23 Apr 2008 22:45:11 +0000

Hi Virtude,

Okay, so now lets see if the chef is interested! But I’m truly surprised that your canned chickpeas were that bad… We seem to be a little pickier than most folks (I like to say discerning), and we don’t have a problem with them at all. I wonder if there’s a difference among the various brands? I think we’re using S&W brand.

Between your comments and the comments on our last post about this meal, we will absolutely give the dried chickpeas another chance.

By: Virtude

Virtude — Wed, 23 Apr 2008 21:30:00 +0000

Lane- I hear you with the “if it ain’t broke don’t fix it” and I probably would never have even tried the soak,boil,freeze method had it not been for how horrible my first home-made hummus attempts were (and the fact that you can’t buy it here). But that first time I whizzed up a little batch and I saw the beautiful, pale creamy hummus I was instantly converted, so the extra effort I go to is worth it.
And yes the frozen thing is for convenience.

As for your last question, it’s a big “Yes” from me. I’m not 100% vegan (yet) but I’m confident that by constantly improving my cooking and including more new (and sometimes complicated) products/methods I’ll get there, and I won’t want to go back to former, and perhaps easier, eating habits.

By: Lane

Lane — Wed, 23 Apr 2008 21:10:06 +0000

Xiane — Ditto!

Virtude – Really? Jane makes our hummus with canned chickpeas and I can’t get enough of the stuff.

Why do you freeze your chickpeas after boiling them — for convenience?

Having said that, we’ve heard from a number of our readers suggesting that dried chickpeas are far superior to the canned ones. So here’s a question: if we’re happy with the inferior stuff, should we teach our tastebuds to like the more complicated product instead, and then be unhappy if we don’t plan ahead?

By: Virtude

Virtude — Wed, 23 Apr 2008 08:17:32 +0000

I love hummus, but since moving to Spain I have been forced to make my own. I tried tinned chickpeas with loads of recipes but hated all the results, but then…once I started making it with chickpeas that I had soaked, boiled and then frozen afterwards it was a revelation!! So easy! But yeah, you do need to be organised to do it, but it’s totally worth it- you no longer have to work with that gooey, slimy stuff from a jar/tin!

By: xiane

xiane — Wed, 23 Apr 2008 04:45:06 +0000

I’ve got this down in my list of things to try soon – I know that a recommended recipe from your site means it just has to be good!