“Globalized industrialized food is not cheap: it is too costly for the Earth, for the farmers, for our health. The Earth can no longer carry the burden of groundwater mining, pesticide pollution, disappearance of species and destabilization of the climate. Farmers can no longer carry the burden of debt, which is inevitable in industrial farming with its high costs of production. It is incapable of producing safe, culturally appropriate, tasty, quality food. And it is incapable of producing enough food for all because it is wasteful of land, water and energy. Industrial agriculture uses ten times more energy than it produces. It is thus ten times less efficient."
Dr. Vandana Shiva, scientist, world-renowned author, and grassroots leader in India. Member of the Policy Advisory Board of the Organic Consumers Association.
If you want to continue your efforts to eat a local meal, why not invite your neighbors over for a potluck to share the bounty of your organic garden? Or if you don't have a garden, you can still have a potluck and share some of the bounty from your weekly CSA delivery or what you purchased at the farmers market.
The beauty of a shared meal is that you don't have to do all the cooking, but you get to sample lots of different and delicious foods. Plus there's the added benefit of excellent company and excellent conversation.
Last night, we had just such a gathering in the garden at my friends Sam and Gregg's house. The theme for the night was Indian food. We all made various vegan entrees and shared a great California wine while noshing around the table until nearly midnight! 
It was perfectly lovely.
My contributions were a vegan organic vegetable Tikka Masala and an organic vegan Baigan Bharta. (Recipes after the fold). Samantha used her slow cooker to make a delicious vegan vegetable curry!
Seriously, Indian food is quite simple to make, especially if you have all the right spices. And those are quite easy to obtain if you've got an Indian market in your neighborhood. Living in Salt Lake, I've got one just up the street.
We all had such a nice time, that we're already planning our next get together.
Again, we shared local produce, we shared good company, and we shared great conversation. All right in our backyard. Go next door, invite your neighbors over and have an impromptu local feast. I promise, your taste buds and your stomach will not regret it.
Baigan Bharta
Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chili 1
Red chili powder 1/2 tsp.
Garam Masala Powder 1/2 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat.
2. Frequently turn the eggplant upside down, until fully roasted.
3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
4. Mash the flesh.
5. Heat oil in a pan. Add green chili and onion and fry over medium heat until light golden brown.
6. Add red chili powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
7. Add green peas and mashed eggplant. Stir well. Cook for 5-7 minutes over medium heat.
Garnish with green coriander leaves and serve hot.
Vegetable Tikka Masala
Ingredients:
Plain Soy Yogurt 250 ml.
Lemon 1/2 (squeezed to get juice)
Ginger root 1 inch. (chopped)
Onions 2 (chopped)
Garlic cloves 3 (chopped)
Turmeric Powder 1-1/2 tsp.
Cinnamon powder 1 tsp.
Red chili powder 1 tsp.
Coriander powder 2 tsp.
Canola Oil 2 tbsp.
Fresh Vegetables (Suggested: Mushrooms, peas, carrots, cauliflower, potato. Can use other vegetables too) 2 cups
Cardamom 20 pods
Coriander leaves 1/2 cup
Salt and pepper to taste
Method:
1. Combine the yogurt and chopped ginger, garlic and onions into a blender. Blend until smooth.
2. Add the lemon juice, salt and Pepper. Lightly mix
3. Add the spices but stopping before you get to the cardamom pods. Blend all the spices until nicely mixed
4. Add a few of the fresh coriander leaves and again mix until lightly blended. (At this stage this will smell fantastic)
5. Add the canola oil to a pre-heated slow cooker or large pot. Add blended ingredients.
6.
Take the cardamom pods and add to the sauce. Cardamom pods have a sharp taste and could surprise you with a sudden zingy flavor during the meal. To avoid that, powder these pods before adding them to the sauce.
7.
Add the two cups of vegetables and mix lightly.
8.
Add the rest of the Coriander leaves.
9.
If cooking in a slow cooker, set to "low" and leave for about 6 hours. If using the pot to cook, keep on low heat until the mixture bubbles and the vegetables are to your liking.
Serve hot with rice and naan bread
