This 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.
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
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.
To make hotter, adding both diced jalapenos to the onions, and increasing the cayenne will work well.
I received a box of apples a few days ago and they were a bit tart. There was also a lot of them. I decided that I would turn them into applesauce. Applesauce is not a real picky recipe to make. There are so many different ways to go about it, even the cooking style. If I had more, I would have done canning as well, which leads into that process. However, you can make applesauce out of just a couple of pounds of apples. This is in a 16 oz container. It’ll make some great snacks! Since I love cinnamon I went a bit heavy there. I was told it tasted like apple pie filling, and left it a bit chunky, instead of running it with the immersion blender.
2-3 pounds apples, peeled, cored, and cut
1/4 cup water
Juice from 1/2 a lemon
1/4 cup coconut sugar
3 tablespoons cinnamon
pinch of nutmeg
Once you are done peeling, coring, and cutting the apples into smaller pieces, place them into a pot with the water. Set the temp on medium heat. Squirt the lemon juice on top and give them a stir. Add in the coconut sugar, cinnamon, and nutmeg. Allow them to cook for about 20 minutes, stirring on occasion. Once they start to soften and break apart, turn the heat down to low. You can use a spoon to break up the pieces of apple more. If you like it pureed, use an immersion blender at the end, or scoop cups out and pour into a blender.
Mine is a bit darker from coconut sugar. I have skipped the sugar in it before, however since these apples were quite tart, they needed it. You can use apple juice instead of water, and the cinnamon and sugar ratios are more to taste. This is very flexible and it makes your house smell great! Give it a try next time you have a surplus of apples on hand.
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.
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
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.
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.