Initially I was going to make Palak Soybina Panira from Eat, Drink and Be Vegan. As I was looking over the recipe this afternoon it hit me that Dreena's version of Palak Paneer totally left out that creamy component that makes Palak Paneer so good. So, I set out to hunt down another recipe. I came across this recipe and decided it looked easy to veganize, so this is the one I went for.For the paneer I used Dreena's recipe of cubed tofu marinated in lemon juice and tamari, and I subbed soy creamer for the heavy cream. Otherwise, I followed the recipe exactly. While this isn't exactly like the Palak Paneer you'd get at an Indian restaurant, it is a pretty close replication. I was very pleased (although the photo looks less than appetizing!!). As was Rob, this was one of his favorite meals we've had in a long time. It is a bit spicy, so you could definitely cut down the red chili powder if you'd like it milder. It was too spicy for the girls, however I only used about 1/2 of the tofu in this dish and they loved the other half.
To help cool the mouth we munched on this delicious homemade naan. I used this recipe, subbing soy yogurt and Earth Balance for the yogurt and ghee. A few of my naan got slightly too thin, and therefore over-cooked. But, even the crispy one's were nice. A terrific Indian feast.
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