Harissa crusted Cauliflower salad

It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.

So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.

Harissa roasted cauliflower

Cauliflower

  • 1 head of cauliflower cut into thick steaks.
  • Olive oil
  • Salt
  • 1 tablespoon harissa paste
  • 1 tablespoon labneh ( or greek yoghurt)
  • 1 tsp of the tahini dressing

Tahini Dressing

  • 2 tablespoon tahini
  • 4 cloves of garlic
  • 2 tablespoon pomegranate vinegar
  • 1 tablespoon olive oil
  • 1 handful of cilantro
  • Pink or Sea Salt – to taste

Salad greens and Topping

  • Arugula and Baby spinach
  • Toasted walnuts
  • Grapefruit slices
  • Sliced Avocados

Putting it together:

  • Blend all the ingredients for the tahini dressing adjust for consistency and salt.
  • Mix the harissa with labneh and a teaspoon of the tahini dressing.
  • Smother the cauliflower steaks with olive oil and sprinkle with salt.
  • Roast in a 450 degree oven for about 20 mins until slightly charred.
  • Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
  • Remove the grapefruit meat in slices being careful to remove the skin.
  • Slice the avocados
  • In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
  • Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
  • Drizzle some more dressing
    • Enjoy!

Sharing on Fiesta Friday where the cohost this week is Julianna @ Foodie on Board 

Haakh Tchaman- Kashmiri Cheese and Greens

The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now.  I do find the homemade version with organic milk much better and softer.

For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor

The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.

Here is the recipe

Ingredients:

  • Collard greens or Chinese broccoli – 2 bunches
  • Indian cottage cheese sliced into 2 inch pieces
  • Cloves 2 pices
  • asafetida – 1/4 Tsp
  • 1 tsp crushed garlic
  • Ground ginger powder – 1 tsp
  • Red chili powder – 1 Tsp
  • Turmeric powder  – 1 tsp
  • Fennel powder – 1 tsp
  • salt to taste
  • 1/2 cup mustard oil
  • 2 cups of water

Directions:

  • Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
  • In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
  • Add the greens and pressure cook for 5 mins.
  • Remove the lid and add the cheese.
  • Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
  • Serve as a main dish or side dish with steaming rice.
Haakh Tchaman with Roganjosh

Linking at Fiesta Friday where co-hosts this week areMollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

Kokur Roganjosh

Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yogurt and tart chutneys.

Rogan Josh is a signature dish of the Kashmiri cuisine usually cooked with lamb. This particular recipe is with Chicken or “Kokur” and therefore the title. The subtle but important difference in the preparation is frying the chicken pieces beforehand which gives it the crispy exterior.

The rest of the spices are familiar with just a slight change is the way they are used in the thecooking process that differentiates it from other curries. The aromatic whole spices are fried in ghee to bring out the oils and aroma. The touch of water further steams through the spices.

I have used Mawal here, which is responsible for the deep red color. Mawal is dried cockscomb flower and is boiled with an equal quantity of water and then strained through a fine mesh. A couple of tablespoons of the liquid are then added towards the end of cooking.  A pinch of saffron dissolved in warm milk or water is the last flavor and aroma enrichment.

This dish is cooked with love and the process of cooking it is something to be enjoyed as much and eating it. Many of the traditional ways of using the ingredients have been adjusted in my American kitchen but the uniqueness of flavor still commands the respect of the cook and the guest.

Roganjosh served with Paneer Haakh and rice

Kokur Roganjosh

  • Servings: 4
  • Difficulty: medium
  • Print

Kashmiri Chicken Roganjosh

Ingredients

  • 1 whole organic chicken cut into about 10 – 12 pieces
  • Olive or walnut oil for frying
  • 4 cloves
  • 8 green cardamom
  • 2 black cardamom
  • 1 bay leaf
  • 4 tsp Turmeric powder
  • 1 tablespoon crushed garlic
  • 2 tsp Kashmiri red chili powder soaked in warm water
  • 2 onions
  • 2 tablespoons mawal liquid ( optional)
  • 1/2 cup ghee
  • Salt
  • Pinch of Saffron( 4-5 strands) soaked in warm milk
  • Black pepper
  • 4-5 cups water

Directions

  • Pat dry the chicken pieces and shallow fry them in batches until golden brown. Set aside
  • Slice and fry the onions until golden, grind to a paste and set aside
  • If using Mawal(cockscomb), boil in equal quantity of water for a couple of minutes. Strain through a fine sieved and bottle it up to use as needed.
  • Add ghee to a heave bottomed pan and add the cloves, bay leaf and cardamom. Fry until they sizzle.
  • Remove from heat and add a tbsp of water and cover to let the spices steam
  • Return to heat and add the garlic, saute for a minute
  • Add chicken turmeric, chili, onion paste and salt.
  • Add enough water to cover the chicken and bring to a boil
  • Cook the chicken until tender ( about 20 mins)
  • Add the mawal liquid, saffron and black pepper.
  • Once it has returned to a boil, turn off the heat.

Serve beautifully!

Linked to Fiesta Friday with Antonia  and Kat

Koftas in tomato sauce

Something about a tender juicy meatball is so comforting and satisfying.

Kofta in tomato sauce

There is a meatball or Kofta dish in just about every culture using a variety of different meats and spices.  This recipe has been inspired by the Lebanese style of cooking similar to Dawood Basha and uses a combination of ground chicken and beef flavored with spices and no breadcrumbs. I added some feta cheese to elevate that flavor. The spices in the sauce itself are minimal allowing the onions and tomatoes to shine.

The beautiful aroma of fennel and ginger invades your kitchen as you cook this dish.

Heading to Angie’s Fiesta Friday Party where I am so excited to cohost with Alex @ Turks Who Eat. So come on over and bring your delicious dishes with you.  See you all there!

Continue reading Koftas in tomato sauce

The Green Soup

How this feeds the soul…

Fresh organic broccoli, spinach, peas, onions, garlic, and fresh herb make this not only delicious but a gift for the body.

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I also added a green chili for heat and some cumin for earthiness.

Some nutritional yeast at the end is optional but does add super flavor.

Vegan deliciousness at its best

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Here goes the recipe

The Green Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Fresh organic broccoli, spinach, peas, onions, garlic and fresh herb makes this delicious

Ingredients

  • 2 heads of Organic broccoli
  • 2-3 cups fresh organic spinach
  • 1 cups frozen peas
  • 1 chopped onion
  • 5 cloves of whole peeled garlic
  • 2 green chilies
  • 1 tsp cumin powder
  • A bunch of parsley and oregano
  • 2 tbsp nutritional yeast ( optional)
  • Avocado oil – 2 tbsp
  • Salt and fresh black pepper to taste
  • Toasted pine nuts

Directions

  • Wash and chop the broccoli, stems and all
  • Add the avocado oil to a deep pan and heat
  • Add garlic and let it sizzle just a bit without turning brown
  • Add onions and broccoli and stir for 2 -3 minutes
  • Add spinach and green chilies and continue to cook for 2 minutes
  • Add the frozen peas, fresh herbs and let the mixture combine
  • Add about 2 cups of water ( adjust), salt, pepper and cumin
  • Let everything cook for about 10 minutes
  • Turn off the heat and taste for salt, adjust if needed
  • Get the mixture into your blender with the nutritional yeast and puree
  • Serve topped with a bit of the avocado oil, pine nuts and fresh black pepper.
  • This soup is amazing !!!!

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Sharing with my friends at Fiesta Friday where co-hosts this week are Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes

Roasted Beets and Bean Burger

This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.

 

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The intensity of taste was deepened by roasting the beets in a 350-degree oven for about 35 minutes along with one head of garlic. Roasting beets is something I do on a regular basis and keep in the fridge for salads and sides. Just wash and wrap the whole beet in foil and throw them in the oven, could not be simpler… The foil helps keep the red liquid in check.

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The beans were soaked overnight and then pressure cooked for about 15 mins. The binding in this burger in the addition of a few tablespoons of ground oats or potato flour. I found that coarsely grinding the beans and walnuts also held up the burger well.

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The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand

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And it is Fiesta Friday co-hosting week which I am very excited about. This is when I spend my weekend going through some amazing recipes and bloggers. If you have not visited yet click right here to join Angie’s Fiesta Friday My co-host this week is Debanita @ Canvassed Recipes. Do stop by and visit her fabulous blog.

 

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Let’s get to the recipe then…

 

Roasted Beets and Bean Burger

  • Servings: 6-8
  • Difficulty: moderate
  • Print

A Vegan GF burger

Credit: foodforthesoul00.com

Ingredients

2 whole organic beets

1 whole head of garlic ( or 1 tsp garlic powder)

1 1/2 cup black beans soaked overnight

1 red onion

1 whole green chili

1 tsp cumin powder

1 cup walnuts

1 cup of fresh herbs ( Basil, parsley, oregano)

1/2 to 1 cup gluten-free rolled oats or 2-3  tbsp potato flour

Oil for frying

Salt to taste

 

Directions

Wrap the beets in foil and roast in a 350-degree oven for 35 mins.

Slice the top of the garlic head, drizzle some olive oil, wrap in foil and put in the same oven as the beets.

Pressure cook the soaked beans until tender and drain

Grind the walnuts and the oats into a meal in separate bowls

Grate the beets in the large bowl.

Coarsely grind the red onion and chili and add to the bowl

Coarsely grind 3/4 of the beans and add to the bowl. Add the remaining beans

Add the walnut meal spices and the herbs and mix well.

Add the oats (or potato starch) a little bit at a time until the mixture comes together to form a patty. You don’t have to use up all the binding…just enough

Shape into patties and pan fry about 4 mins on each side.

You can serve them on your favorite bun with your favorite toppings. I have kept this low carb and gluten-free by serving on lettuce with homemade basil pesto and avocado slices, red onion, and tomatoes with a sprinkle of feta.

I also found that making these ahead of time and chilling in the fridge overnight helps the patties hold their shape. These patties freeze really well.

 

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Cauliflower and Summer Pumpkin Curry

A fragrant summer curry with garden vegetables and coconut milk is perfect for this long weekend. Harvesting my tomatoes, peppers and these pretty heirloom summer pumpkins have helped me rejuvenate after long days of work.

IMG_1009The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.

IMG_1006A little tip for the pumpkins: Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. If your pumpkins have a soft cover then just peel them without the use of a microwave.

 

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Cauliflower and summer pumpkin curry

  • Servings: 4
  • Difficulty: easy
  • Print

a savory tomato coconut curry with cauliflower and pumpkin

Ingredients

  • 1 head of Cauliflower – cut in florets
  • 2 small pumpkins
  • 3 fresh tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 green chilies – chopped
  • A handful of curry leaves
  • 1 cup of organic coconut milk
  • 1/4 tsp Asafetida or hing(optional)
  • Salt to taste
  • Juice of half lemon
  • Chopped cilantro
  • Mustard oil ( or oil of your choice)

Directions

  1. Puree the tomatoes in a blender
  2. You can cut the cauliflower in florets
  3. Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. Slice the pumpkin halves. If your pumpkins have a soft cover then just peel them without the use of a microwave.
  4. In a pan warm up another 3 tbsp of oil, add cumin, mustard and let then pop for a few seconds, add green chilies, curry leaves cloves, grated ginger, and asafetida, and
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder  and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the coconut milk and mix well
  8. Add the vegetables and let them cook until the desired softness
  9. Top with lemon juice and fresh cilantro.

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Sharing at Fiesta Friday where co-hosts this week areAntonia @ Zoale.com and Lathi @ From Lathi’s Kitchen

 

great food and discovery of the soul

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