Tag Archives: Vegan

Easy PEASY Cauliflower

It is cold and wintry mixes are coming. I turn and look at my winter comfort vegetable, cauliflower and am craving for a quick easy dish. I quickly break the cauliflower into little florets, saute it in oil with spices and add the finishing touch that gives the dish “oomph” – crushed dried fenugreek leaves. I’m transported to a blissful state, ready to weather the storms 🙂

Easy Peasy Comfort Cauliflower

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 Cauliflower
  • 1 tbsp Cumin seeds
  • 2 pieces Dried red chillies
  • 1 tsp Turmeric powder
  • 1.5 tsp Salt
  • 1 tbsp Crushed, dried fenugreek leaves

Instructions

  1. Separate the cauliflower into small florets, wash and drain.

  2. Heat oil in a pan, add the cumin seeds and the dried red chilies split into halves.

  3. When the cumin seeds turn dark, add the cauliflower florets, turmeric powder, and salt, and cook covered for 10 minutes and then without the lid for 5 minutes till the cauliflower is cooked and golden brown.

  4. Add the crushed, dried fenugreek leaves (available in Indian markets as Kasuri methi), toss and serve as a side dish or with flatbread.

Cooling off with a Brussel Sprouts, Blueberry, Avocado Salad

On yet another super hot day, I finished a workout and wanted a cool, healthy lunch.  A cold soup or a salad seemed like the perfect idea and thankfully I had some super powerful ingredients in the fridge.  Out came the brussel sprouts, blueberries and avocados to create the perfect chilled salad with a middle eastern flair.

Not only was this an easy salad to assemble, it also hit all the right notes of spice, sweet and tart rolled into one.

Chilled Brussel Sprouts, Blueberries and Avocado Salad

A perfect salad that is ready in under 10 minutes!

Course Salad
Cuisine Mediterranean
Total Time 10 minutes
Servings 2

Ingredients

  • 6 Brussels Sprouts thinly sliced
  • .5 Avocado cut into cubes
  • 1 cup Blueberries
  • 2 tbsps Extra virgin olive oil
  • 1 tsp Berbere
  • 1 tsp Pomegranate molasses
  • .5 tsp kosher salt

Instructions

  1. Place the brussel sprouts, avocado, blueberries in a bowl.  


  2. Whisk the berbere, salt, pomegranate molasses and olive oil.  

  3. Pour on the salad, toss and serve. 

  4. Makes two servings.

If you have a favorite chilled salad recipe using any of these ingredients, we’d love to hear!

Crave the fries, skip the high carbs

It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks.  Yes, I’m continuing my love fest with Kohlrabi.  These fries are so easy and ready in 25 minutes with hardly any work involved.  Our fries disappeared within nanoseconds of appearing on the table.

Ingredients:

1 kohlrabi, peeled and sliced into french fry size sticks

1 tbsp olive oil

Salt to taste

Paprika or hot chilly powder to taste

How To:

Preheat over to 420 degrees Fahrenheit.

Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.

Spread in a single layer on a baking sheet and stick it in the oven.

At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.

Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.

Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.

Enjoy!