Set to debut February 1, 2012, our new Cauliflower Curry Kraut is rich and packed with loads of exotic flavor. A couple of weeks ago I paired it with my favorite Coconut Cream Dal (Deborah Madison’s recipe from Vegetarian Cooking for Everyone). The acidity of the krauts brightens the aromatics in the dal and the combination is slightly intoxicating. Here the dish is topped with chicken sausage- pretty good but I think next time I’ll top the same combo with fried tofu. Will keep you posted…
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