I'm a huge fan of the spicy sweet combination in this dish!
First, start the rice in the rice cooker. For three cups of rice, mix:
1 can coconut milk
3 cups (provided with the rice cooker) dry long grain white rice
Enough water to fill to the appropriate line
and set to cook.
For the Curried Cauliflower:
Warm 1 T peanut oil in a large sautée pan over medium heat. Cook 1/2 cup diced onion and 2 cloves minced garlic until softened. Add 1/2 diced bell pepper, 2 roughly chopped tomatoes, and 1 head roughly chopped cauliflower. Add the spices: 1 T curry powder, 1 t. cinnamon, 1/4 t. cayenne (or more for added heat). Flip gently with a spatula until softened for a few minutes. As it cooks down, add 2/3 cup water, 1/4 cup raisins and 1 can of drained and rinsed garbanzo beans. Reduce heat to low and cook until warmed through.
Serve over rice. Serves 4 and takes about 30 minutes. Enjoy!
This is a simple dish that reminds me of the beef stroganoff from my youth!
Vegan Saucy Mushrooms
1. Chop 1/2 small onion.
2. Clean and slice 1 pound crimini mushrooms.
3. In a cast iron skillet, brown the onion in 1 T oil, then add the mushrooms. Stir occasionally.
4. As mushrooms cook down, sprinkle with 1 t. granulated garlic, 1 t. salt, 1/2 t. pepper. Stir and continue to cook until desired softness is reached.
5. In a bowl, mix together 1/2 container Tofutti sour cream, 3 T. soy sauce, 1 T. vegan worcesertshire sauce.
6. When the mushrooms are done cooking, stir them together with the sauce in a serving bowl.
This is shown on top of white rice. It would also be great over hot cooked egg-less noodles, brown rice, etc. My kids prefer it sprinkled with Cholula hot sauce for an extra kick! Serves 4.
This simple soup had my kids going back for more. It has a mild spice, which they liked. I added more heat to my own bowl. It's inspired by Tom Kha, but I never have lemongrass on hand! Instead, I used basic ingredients that are often found in our house. Enjoy!
Thai Inspired Soup
1/2 chopped onion
2 cloves minced garlic
1 T grated fresh ginger
3 sliced carrots
8 oz chopped mushrooms (I used crimini)
6 c water
2 T veggie broth powder
1/4 c tamari
1/2 T garlic chili sauce
handful of fresh or frozen peas
1 bunch of chopped fresh spinach
1 tomato, sliced into wedges
1 can coconut milk
1/2 package brown rice noodles
Make a large pot nonstick by heating it over medium high heat. Add salt to lightly cover the bottom and heat for a minute. Add enough oil to lightly coat the bottom and heat for another minute. Then add the onion, garlic and ginger. Stir occasionally. When that mixture softens, add the carrots and mushrooms. Continue to cook it all down, lowering the heat if necessary. Then add the water, broth powder, tamari, chili sauce and peas. Bring to a boil. Add the spinach, tomatoes and coconut milk. Bring to a simmer and then add the noodles. Cook according to noodle package directions, from 3-10 minutes longer. Serve!
Serves 6. Prep time: 30-45 minutes.
I'm a cookbook junkie, and I love trying new recipes. When the idea came up at our fellowship to make an ethical eating cookbook, it occurred to me that I didn't have any recipes of my own written down to contribute. This one adds the pork-like texture of jackfruit into an easy to make chili. It's shown above as Frito Pie, which is one of my favorite comfort foods.
1 t. salt
2 T oil (I use canola)
1 can of jackfruit in water or brine, drained (17 oz)
1 T agave nectar
1 can tomato sauce (28 oz)
1/2 c. water
1 1/2 t. cumin
1 t. smoked paprika
2 T chili powder
1/4 t. pepper
1 t. onion powder
1 t. garlic powder
1/4 t. cayenne
1/2 t. nutmeg
1 t. liquid smoke
1 can of black beans, drained and rinsed (15 oz)
To make the pot more nonstick, heat over medium high heat for a minute or so. Sprinkle salt in the bottom and heat for another minute. Add the oil and wait another minute longer. Reduce the heat. Then carefully add the drained jackfruit and pour the agave nectar over it. Let it cook down for a few minutes, stirring occasionally. Then add all of the other ingredients except for the black beans.
Let this mixture simmer for a while, stirring occasionally. Use the spoon to break up the jackfruit as it softens. More water can be added as necessary if it gets too thick. When the jackfruit starts to look like pulled pork, add in the beans and cook a few minutes longer.
To serve as above: spoon over Fritos and garnish with nondairy sour cream and cheddar.
Serves 4. Approximate cook time: 35 minutes.