Cauliflowers are easiest to stir fry, and they
make an easy dinner fix.
Potatoes and cauliflowers marry well in a dish. Today, I added shelled edamame and roasted green peppers as well. Since both cauliflowers and potatoes are dry and bland, I made a sauce with sesame, cilantro and tomato, unlike the traditional cashew sauce.
Sesame is loaded with Vit E and is a good gravy or sauce thickener when ground. It's an excellent substitute for nuts.
Would love to have nut free dinners, since we already consume nuts in the form of peanut /hazelnut butter and almond milk plus snack on nuts.
The dish is vegan and gluten free too.
( Good read on nutrition
http://soakmymind.com/2015/04/28/what-is-in-milk-and-other-packaged-foods. )
2 cups cauliflower florets or half of small cauliflower
1 large bell pepper chopped
1/4 cup shelled edamame or peas
1 onion chopped into 8 quarters
2 medium potatoes chopped into large chunks
Spices:
2 tsp cumin
1.5 tsp paprika
2 tsp curry powder or garam masala
Sauce :
1 tomato minced
5 cloves garlic pressed and minced
1 tsp sesame
1/2 bunch fresh cilantro
3 tbsp oil
Salt to taste- 1.5 tsp
In 2 tbsp oil, toast the cumin. Add the onions and bell pepper chunks and saute them for a few minutes until they get a good roast and they are soft.
Wash the cauliflower florets in hot water and steam them for 2 mins.
Boil the peas and potatoes.
Make sure all the vegetables are al dente. They are cooked but yet semi soft. Cauliflowers have a tendency to overcook and make the stir fry soggy.
In a saucepan, add a tbsp oil and toast the sesame. Add the chopped garlic and saute for a minute or two before adding the tomatoes. Add the salt and cook the tomatoes until juicy.
Add the spices and saute .
Let the mixture cool. Puree it. Add the cilantro to the puree and pulse for few seconds. We don't want a totally green sauce here.
Combine all the vegetables with the sauce, add 1/2 cup water and simmer for 10 mins until the veggies get a good soaking of the sauce.
Serve warm with rice or flatbreads.
Potatoes and cauliflowers marry well in a dish. Today, I added shelled edamame and roasted green peppers as well. Since both cauliflowers and potatoes are dry and bland, I made a sauce with sesame, cilantro and tomato, unlike the traditional cashew sauce.
Sesame is loaded with Vit E and is a good gravy or sauce thickener when ground. It's an excellent substitute for nuts.
Would love to have nut free dinners, since we already consume nuts in the form of peanut /hazelnut butter and almond milk plus snack on nuts.
The dish is vegan and gluten free too.
( Good read on nutrition
http://soakmymind.com/2015/04/28/what-is-in-milk-and-other-packaged-foods. )
2 cups cauliflower florets or half of small cauliflower
1 large bell pepper chopped
1/4 cup shelled edamame or peas
1 onion chopped into 8 quarters
2 medium potatoes chopped into large chunks
Spices:
2 tsp cumin
1.5 tsp paprika
2 tsp curry powder or garam masala
Sauce :
1 tomato minced
5 cloves garlic pressed and minced
1 tsp sesame
1/2 bunch fresh cilantro
3 tbsp oil
Salt to taste- 1.5 tsp
In 2 tbsp oil, toast the cumin. Add the onions and bell pepper chunks and saute them for a few minutes until they get a good roast and they are soft.
Wash the cauliflower florets in hot water and steam them for 2 mins.
Boil the peas and potatoes.
Make sure all the vegetables are al dente. They are cooked but yet semi soft. Cauliflowers have a tendency to overcook and make the stir fry soggy.
In a saucepan, add a tbsp oil and toast the sesame. Add the chopped garlic and saute for a minute or two before adding the tomatoes. Add the salt and cook the tomatoes until juicy.
Add the spices and saute .
Let the mixture cool. Puree it. Add the cilantro to the puree and pulse for few seconds. We don't want a totally green sauce here.
Combine all the vegetables with the sauce, add 1/2 cup water and simmer for 10 mins until the veggies get a good soaking of the sauce.
Serve warm with rice or flatbreads.
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