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.
1 head of cauliflower cut into thick steaks.
1 tablespoon harissa paste
1 tablespoon labneh ( or greek yoghurt)
1 tsp of the tahini dressing
2 tablespoon tahini
4 cloves of garlic
2 tablespoon pomegranate
1 tablespoon olive oil
1 handful of cilantro
Pink or Sea Salt – to taste
Salad greens and Topping
Arugula and Baby spinach
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.
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
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
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.
This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.
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.
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.
The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand
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.
1/2 to 1 cup gluten-free rolled oats or 2-3 tbsp potato flour
Oil for frying
Salt to taste
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.
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.
The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.
A 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.
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.
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
Add pureed tomatoes and let the mixture cook for a few minutes.
Add turmeric, chilies powder and let the mixture cook until the oil starts to separate from the tomatoes
Add the coconut milk and mix well
Add the vegetables and let them cook until the desired softness
Summer brings inspiration and love, it brings the abundance of fresh vegetables in your garden or the farmers market. Veggies like broccolini and cauliflower are so rich for your mind and soul that they need the simplest of preparation.
So what I have here is a simple roasted and charred presentation that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. I have roasted the beets separately wrapped in a foil for 30 mins in a 375-degree oven. These stay in the fridge for multiple uses throughout the week.
The sauce is a kicker…soaked walnuts, wasabi powder, garlic and garden herbs. This can showcase just about anything you put on a plate.
So here goes
Slice I head of organic cauliflower in steaks.
Take a bunch of broccolini
Sprinkle with salt, pepper, cayenne pepper, oregano and some olive oil
Mix well with your hands and lay it out on a baking tray
Roast at 425 degrees for 20 mins. The idea is to char it and still keep it somewhat crunchy
For the sauce
1 cup soaked walnuts ( 1 hr)
2 cloves garlic
1 tsp wasabi powder
1 bunch parsley
2 sprigs of basil
1/2 cup rice wine vinegar
1/4 cup olive oil
Blend together and adjust the oil and salt to taste.
Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.
Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.
I was experimenting with a healthier version that is not deep fried and these turned out amazing.
Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.
My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms. I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.
Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.
The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.
Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside
Slice the cheeses.
Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect
Top the crust with veggies and cheese and put under a broiler for 3-4 mins.
Douse with some good avocado or olive oil and red chili flakes.