Image taken on 2005-11-05 16:02:26 by moria.
I’m absolutely obsessed with Curry, but I know a lot of vegans don’t know how to move away from the butter and dairy that they may remember. You can also add potatoes for extra flavor.
Here’s a delicious meal for one that is amazing. You can easily scale it up to feed multiple hungry mouths.
Cauliflower and Pea Curry
4 – 6 oz cauliflower chopped into floret
s
1 small onion, chopped
1 clove garlic, crushed
1/4 – 1/2 tsp ginger, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1/4 tsp chili powder (or more to taste)
1 Tbsp tomato paste
4 Tbsp water
1/3 cup frozen peas
1 Tbsp soy milk, optional
cooked brown rice
1. Cook cauliflower florets in a little boiling water for about 5
minutes. Drain.
2. Heat saute liquid of choice in a saucepan and add the onion. Cook
briefly until beginning to change color. Add garlic and ginger to
saucepan and stir well. Cook for another minute or so.
3. Stir in the spices and cook for about 30 seconds longer. Then add
the tomato paste and water, plus a little salt if required. Bring to a
boil, then stir in the cauliflower and peas. Lower heat, cover pan, and
cook for about 5 minutes, until the vegetables are tender. Stir in the
soy milk and serve over brown rice, accompanied by mango chutney and a
papadum if desired.
Recipe by Donna Y Blaine via fatfree.com
Jul 062011
Hallelujah Acres Broccoli Cauliflower Salad
The lowly cauliflower redeemed! Cut ‘em a different way, sprinkle ‘em with cumin, coriander and amchur (dried mango powder), and roast ‘em… serve with a limey-yoghurt sauce and you’ll never think of cauliflower the same way! Amchur is available at Indian supermarkets. Ingredients: 3 medium cauliflower heads, stripped of leaves and stalk chopped off 1/3 cup olive oil 1/2 tsp cumin 1 tsp coriander powder 1 tsp amchur (dried mango powder) salt and pepper 1 cup low fat greek yoghurt zest from one lime splash extra virgin olive oil 1) Preheat oven to 350 degrees fahrenheit/180 degrees celsius 2) Slice cauliflower down the middle, then slice as many 1-inch steaks as you can (you’ll probably get two). Separate the rest into florets. Do the same with the other head of cauliflower. 3) Line a baking sheet with wax paper. Brush a little oil over the paper so the cauliflower doesn’t stick 4) Place “steaks” and florets on the baking sheet. 5) In a small bowl, combine oil, cumin powder, coriander powder and mango powder with a generous sprinkle of salt and pepper. Brush over cauliflower with pastry brush. Drizzle over florets and toss to coat. 6) Roast for 20 minutes or until tender and crisped around the edges. 7) In another small bowl, combine yogurt with lime zest, a splash of extra virgin olive oil, salt, pepper and a squeeze of lime (as much as you like). 
Serve steaks with a dollop of yogurt on the side. Eat and discover cauliflower’s nutty, smoky goodness! Check out my blog …
Jan 262011
Here is an awesome raw snack that you could bring to any occasion. I hope you enjoy. Have a great weekend 
Notice: Unfortunately due to copyright issues, I will not be using music in my videos in the future. Unless I can find a music that is generic that I can use.
Creamy, Delicious and Vegan Get the text recipehere.
Join in on the Conversation