Changing recipes: how far do you have to go for it to become "your" recipe?

It doesn't usually come up, but once in a while we see in blogs a request not to share a recipe without giving credit, and I couldn't agree more especially if the blogger developed the recipe from scratch!

But then there are always the commenters that say, "oh, I didn't have that/don't like that, so I subbed in X" or "I do low-fat so I baked it instead of fried it", etc, etc, etc.  I can't help but wonder, at such comments, when a recipe ceases to be the same and is changed enough for the "adapter" to claim it as his/her own?

I have such a conundrum with this recipe.  It's based on a recipe from this blogger but I've made some changes and added a few things, and in one case, made a general ingredient suggestion a more specific ingredient (mainly because of my personal taste and nutritional plan).

That being said, let's cook!!

This recipe is (or at least can be) a little pricey due to the (relatively) high cost of the cauliflower.  You can either wait till it's on sale or else use frozen.

Veggie masala

1 1/2 Tbs garam masala (NOT regular curry powder)
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper (about 20 turns if you're using a grinder)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/8 tsp cayenne pepper (leave this out if you're not a  lover over overly spicy food)
1 cup diced onion (130 g, usually a small or half a medium one)
1 Tbs minced fresh ginger (or this stuff.  It's a bit pricey but worth the trouble)
2 garlic cloves, pressed or minced
1 (15 oz/425 g) can crushed tomatoes (have the can open BEFORE you start sauteing the onion)
1/2 cup of RAW sunflower seeds (look in your bulk section)
1/2 cup water
3/4 cup unsweetened almond milk
1 cup green beans, sliced into 1" pieces
1 cup diced waxy potato (NOT russets, I usually go with yukon golds but any waxy variety will do)
1 cup cauliflower florets (smallish)
1 cup frozen peas

Measure out the sugar, salt, and all the spices into a small bowl and set aside.

Heat a medium-sized saute pan over medium heat for 2 minutes.   Add the onion and saute for 5 minutes, adding a splash of water and stirring when they start to stick.  (That's right; no oil!  don't worry, you'll never miss it).

Add the ginger and garlic and continue to cook for 2 minutes, again, adding a splash of water if there's any sticking.

Add the spice mixture you set aside earlier (plus anther splash of water if things are too dry) and stir for about 30 seconds, and then add the crushed tomatoes, sunflower seeds, and water.  Reduce heat to low, place a lid on at an angle to vent, and simmer for 20 minutes, stirring once 10 minutes in and again 5 minutes later.

During the 20 minutes the tomato mixture is simmering, put the green beans pieces into a pot of boiling water.  Return to a boil, and then lower the heat and let them simmer till tender but just on the soft side of crisp (just don't let 'em get mushy like canned ones).  At this point, add the potatoes and the cauliflower.  Simmer everything till the potatoes are tender to your liking.  (If you're using frozen cauliflower, wait to add it until the potatoes are done to your liking, then add the cauliflower and  bring the pot to a boil and then immediately turn it off and drain.) Drain and place in a bowl where you'll be mixing with the tomato mixture.

Remove the tomato-filled pan from the heat and let it cool for about 5 minutes (cover off), then pour the mixture into your blender, along with the almond milk.  Process till smooth.  Pour this over the veggies, add the peas and fold everything together till the peas are thawed out.