Tikka Masala with Cauliflower

curry3This meal is vegan and gluten free. If you’re looking for a way to either reduce meat or dairy consumption – this is perfect. It’s packed full of flavor and the cauliflower gives it texture. You can make it quite spicy – I kept it on the mild side since I’m the only one in the family that likes really spicy food.

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Ingredients:
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, diced
1 teaspoon garam masala
1 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 16 oz can tomato sauce
1 16 oz can full fat coconut milk
1/2 cup fresh cilantro, packed loose
1 medium head cauliflower, cut into small pieces

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In a large skillet over medium heat, drizzle the oil and place the onions and garlic. Allow to cook for a couple of minutes. Then add in all the spices and mix together well, coating the onions. Cook for another 5 minutes or so, stirring constantly. Place the onions and spices in a blender with about a half cup of tomato sauce, enough to give them some liquid.

Blend together until smooth, and carefully slow back into the pan. Add the rest of the tomato sauce and the coconut milk. Sprinkle the cilantro in the pan and stir until everything is mixed.

Add the cauliflower into the pan, and reduce the heat to low -high. Cover the pan and allow to simmer for 15-20 minutes, stirring occasionally. Serve hot.

curry4To make hotter, adding both diced jalapenos to the onions, and increasing the cayenne will work well.

Gluten Free and Dairy free Rice Crispy Treats

fall2I saw treats at the store the other day, and I was craving them. I actually thought about them several times. My mom made them for us when we were kids, and even with how simple it is – I enjoy a good Rice Crispy treat now and then.

Now with my mom being a diabetic, she can’t chow down on these – but she did have a small treat. I had a slightly larger one, since I also watch the sugar and carbs. It was good. It was really good. I got the recipe here: Coconut Oil Rice Crispy Treats I used gluten free Rice Krispies, and a different brand oil.

I could not taste the coconut oil at all, I had wondered if it would give it a different taste. It was a great substitute for butter. Also, the marshmallows did not stick to the pot. Marshmallow can be horrible to clean up.

Ingredients:
1/4 cup Coconut oil
10 oz marshmallows (small sized will work better)
5 cups Gluten Free rice krispy cereal

In a large pot over medium heat pour the marshmallows and the coconut oil. Stirring frequently, cook until the marshmallows have melted down. Pour in the cereal and mix together well.

Place a sheet of parchment paper in a 9×9 pan. Pour the cereal mixture into it, and gently press into place.

Eat and enjoy!

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Kale and Quinoa Soup

Kale and Quinoa Soup

Today I made a pot of soup. I wanted to use some of the delicious fresh vegetables that I had available. I wanted it to be hearty and filling. I also wanted it to be healthy, and I wanted something that make good leftovers. It’s not a difficult soup to make, there’s time involved in preparing the vegetables and then you just allow it to cook.

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Ingredients:
2 tablespoons extra virgin olive oil
1/2 white onion, diced
3 stalks celery, chopped
3 medium carrots, chopped
2 garlic cloves, minced
1/4 teaspoon paprika
1 teaspoon rosemary
2 zucchini quartered and sliced
2 cups green beans
2 cups vegetable broth
3 cups water
1 15 oz can tomato sauce
3/4 cup quinoa, rinsed
1 15 oz can black beans, rinsed
3 cups kale
salt and pepper, to taste

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Over medium high heat put the olive oil in a dutch oven or larger pot. Add the onions, carrots, celery and garlic. Allow them to sweat for 3-4 minutes. Add in the green beans, zucchini, rosemary and paprika. Next, add the vegetable broth, water, and tomato sauce. Add in the rinsed quinoa and black beans. Lower the heat to a medium low and allow it to cook for about 20 minutes. Finally add in the salt, pepper, and kale. Allow to cook another 5-7 minutes stirring all the kale in and allowing it to wilt.

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This will serve 6-8. Serve hot, and enjoy.

A few notes: You can use fresh or frozen beans. The quinoa is uncooked and just rinsed before going into the soup. I do remove the ribs from the kale, and shred it a bit with my hands. I added a bit of cheese on top of mine since I love cheese. I’m looking forward to enjoying it again for lunch tomorrow.