Kotthu roti (finely chopped whole wheat pita) with carrots, collards and black beans (turmeric, garlic, ginger, coriander, cumin, braggs liquid aminos, liquid smoke, sea salt, evoo, chili flakes, garam masala, cloves, all spice).
Kotthu roti with collards, corn and black beans (ginger, garlic, onions, coriander, cumin, fenugreek, mustard, sea salt, chili flakes, evoo/flax oil, vegetable stock).
Venn pongal from Alternative Vegan.
Spinach kotthu roti (spinach, turmeric, ginger, cumin, allspice, tomatoes, onions, hing, chili, shredded whole-wheat pita, evoo/flax oil, sea salt) garnished with clementine slices.
Kotthu roti is traditionally made with eggs and roti rather than pita, but I made do with what I had.
Dinner 26 March 2007. Plantain, cassava greens and artichoke (roasted plantains, cassava greens, artichokes, white wine, turmeric, all spice, cumin, chipotle, garlic, sea salt, black pepper) roti (whole wheat flour, vegan margarine, spices) with red pepper and black bean salad (diced red peppers, black turtle beans, thin sliced onion, jalapeno, mint, lemon juice, black pepper, sea salt).
A Caribbean dish, roti is an excellent example of fusion cuisine wrapping spicy and sweet curry with a flat, pastry bread (somewhere between a pita and a tortilla). The dish combines some basic French and Indian pastry concepts, Indian and local spices and local ingredients (often fish, goat, potatoes, okra and so on).
Wine: Clos de los Siete. I thought this wine was particularly appropriate given Michel Rolland's transnational approach to oenology (the wine is primarily a combination of originally French grapes grown in Argentina).
