Bouquet of the Week: Food and Flowers, November Edition
“Food and Flowers” is a special monthly edition of our Bouquet of the Week series in which GC Graphic Designer Eidia Moni Amin (who moonlights as our in-house chef) puts together a seasonal, farmers market-sourced recipe that celebrates the beauty and bounty of the season– with gorgeously styled flowers to match. For each “Food and Flowers” feature, our team presents thematically-tied food and (you guessed it) flowers that represent something wonderful about the time of year in which they are made.
As the summer greens fade into the autumnal hues of vibrant yellows and oranges, the days of grilled meats and vegetables bid us adieu. When deciding the menu for November’s “Food and Flower” pairing, my intent was to let the vegetables take center stage. November, by default, is already associated with the gluttonous feast of Thanksgiving. It is the harbinger of the winter holidays, which involve days at length spent at a languid pace, caught up in the spell of a food coma. I am not declaring this experience as taboo– by all means, we as humans are allowed to indulge. Except, it is important to indulge in the right way.
This month, I am honoring and playing an ode to the array of root vegetables available at the Farmer’s Market in November. Pairing the seasonal bounties with my Indian roots, I am deviating from winter’s meat-centric dishes, which are equally hearty and soul warming. While Indian food has a reputation for its lethargy inducing, oily, and spicy qualities, these two recipes (one savory and one sweet) repudiate that stereotype. Both dishes are dairy free, gluten-free, and drum roll…sugar free. Indian spices are wholesome and aromatic.
GC’s Parisienne Carrot Halwa85 min
- 4-5 cups grated Parisienne carrots
- 2/3 cups raw white honey
- 1 cinnamon stick
- 3 cardamon pods
- 1 Tsp of vanilla extract
- 1 liter unsweetened cashew milk
- 1/2 cup golden raisins
- 3 Tbsp raw coconut oil
- 1/4 cup pomegranate seeds
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup coconut flakes
In a medium shallow stock pot over medium heat, add the shredded carrots to the liter of cashew milk.
Add honey, vanilla, cinnamon, and cardamon pods. Let simmer for an hour, stirring occasionally.
Once all the milk is has been absorbed and evaporated (the mixer will have reduced by 2/3 volume), add the coconut oil and raisins. Stir (rapidly) and continually for about 10 minutes.
Transfer to a platter, bowl, or vessel of choice. Garnish generously, and enjoy.
When cooking during the colder weather, especially Indian food, I always exaggerate the amount of spices: a little more chili, a lot more turmeric, and never shorthanded with the cumin. Honoring the purple majesty and amarosa fingerling potatoes, parisienne and purple carrots, cheddar cauliflower, butternut squash, and a touch of green from collard greens, my Fall Harvest Korma is a symphony of nature’s splendor in a single, one-pot dish. Subtle tangy nuances from the deep fuchsia pomegranate seeds remind us of the more refreshing flavors of winter as well. Per tradition, and keeping with my stern belief in dessert as an essential part of any meal, this “Parisienne Carrot Halwa” laden with generous amounts of coconut flakes, golden sultana raisins, almonds and pistachios, adds a sweet finishing note to the korma. Rest up, eat up, and enjoy!