I had to laugh at how horrible these lentils looked in this old bucket that my tofu comes in. I'm passin' the laffs on to you!
Actually, these tasted great and were kind of an experiment inspired by this new cookbook I bought: the Vegan Slow Cooker. I haven't actually made anything out of the book (yet) but the Indian recipes sounded so good that I was inspired to throw a bunch of things (lentils, pintos, potatoes, onion, garlic, tomato sauce, and a dal mahkani spice blend I bought) into my slow cooker one day before heading off to work. Came home to deliciousness. I also made a pumpkin curry but forgot to take a picture of it. Anyhow, I am hoping to try an actual recipe from this book soon and will share it when I do so.
Nut "cheeze" update: in my last post I grappled with my overwhelming agita stemming from needing to take a dip/spread to an omni gathering. I ended up taking this red pepper cheeze and it was enjoyed by all (despite my husband giving it to the host and announcing "Hey everyone, it's a vegan nut spread!" People still ate it). Next I want to make a version using beer.