I love purple food, and it would be easy to make a SUPER PURPLE dinner with deliberately chosen purple veggies and “black” grains and beans that would blend in well in a photo.
That is not what I am sharing today.
Today I made dinner that turned out purple without entirely meaning to.
I made a lentil soup from Decolonize Your Diet. It calls for chard and carrot. The only carrot I had was a purple one. Between that and the rich red of the chard stems, the broth was a rich shade of plum.
It is a very, very nice soup.
To go with that, I made pan-fried squash blossoms stuffed with a quickie almond flour ricotta (1 cup almond flour [not meal], juice of 1 lemon, pinch salt, ~⅓ cup water, mixed in a little at a time to desired consistency) and crusted with corn masa – you guessed it, I used a little blue corn masa. Which looks purple.
I mean, less so after you’ve fried it, but you get it.