Slow Cooker Chickpea Cauliflower Coconut Curry

February 15, 2016 By: Megabeth Category: Main Dishes, Recipe

Chickpea Coconut CurrySnowy days are perfect to prepare a bunch of ingredients, throw them in a slow-cooker, and let the great smells waft through your house. Throw some basmati rice with a little bit of coconut milk in the slow cooker about a 1/2 hour before the curry is done, and you’ll have a great hearty meal!

Slow Cooker Chickpea Cauliflower Coconut Curry
 
Prep time
Cook time
Total time
 
A slow-cooked curry
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4 - 6 servings
Ingredients
  • ½ white onion
  • 1 clove garlic, minced
  • 1 Tablespoon ginger, minced
  • 1 15.5 oz can chickpeas, drained
  • 1 lightly packed cup baby spinach
  • 1 lightly packed cup red leafed kale
  • 3 medium tomatoes, chopped
  • 1 cup small cauliflower florets
  • 1 sweet potato, peeled and diced
  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1 Tablespoon garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon salt
Instructions
  1. Put all ingredients in a slow cooker. 6 hours on low or 4 hours on high until all vegetables are tender.
  2. Serve over basmati rice.


 

 

Roasted Cauliflower Turnip Potato Soup

September 21, 2013 By: Megabeth Category: Main Dishes, Recipe, Side Dishes

wer turnip potato tahini soup

The weather has certainly changed and has dipped its toe into fall weather. So, it’s time for some vegetable roasting and some soup eatin’…

This soup combines a fantastic cornucopia of root vegetables roasted up to add a depth of flavor. Then at the end, you add the secret ingredient of tahini which adds a rich nuttiness. This soup does require some prep time of peeling and chopping several vegetables. Don’t fret. Turn on an episode of “This American Life” or “Radio 360” and time will fly by while you are chopping away. Once the vegetables are roasted you’ll then get to sit back, relax and let the soup simmer on the stove.

Recipe: Roasted Cauliflower Turnip Potato Soup

Summary: A creamy soup perfect for fall weather.

Ingredients

  • 1 large head cauliflower
  • 3 potatoes, peeled and cubed
  • 3 turnips, peeled and cubed
  • 4 cloves garlic, minced
  • olive oil
  • 1 onion, chopped
  • 8 cups vegetable broth
  • 1/4 cup tahini
  • 1 teaspoon nutmeg
  • 1 teaspoon thyme
  • 3 Tablespoons liquid aminos (or low sodium soy sauce)
  • salt and pepper to taste
  • roasted pecans for garnish

Instructions

  • Preheat oven to 425.
  • Drizzle olive oil on baking sheets.
  • Place cauliflower, turnips and potatoes on separate baking sheets (if possible as they will cook at different rates).
  • Drizzle olive oil over vegetables and add minced 3 of the 4 minced cloves of garlic, salt and pepper.
  • Use hands to distribute olive oil and seasoning evenly over chopped vegetables.
  • Roast in oven until vegetables are soft and lightly browned about 30 to 45 minutes depending on how thick you cut the vegetables. Check them and stir so they brown evenly.
  • Remove vegetables from oven.

wer turnip potato tahini soup

  • Drizzle about a tablespoon of olive oil in large soup pot.
  • Add onion, 1 minced garlic clove, and soften over medium heat.
  • Add roasted vegetables into soup pot and pour in vegetable broth.
  • Add water as needed so that the liquid covers the vegetables.

wer turnip potato tahini soup

  • Add nutmeg and thyme.
  • Let simmer over medium low heat for at least 30 minutes.
  • Add tahini into soup.
  • Put small portions of soup into blender and puree until creamy. (Fill blender only halfway otherwise you’ll have exploding hot soup all over your kitchen.) Or, you can puree using an immersion blender.

wer turnip potato tahini soup

  • Continue blending the rest of the soup.
  • Roast pecans and crush some on top as garnish.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

wer turnip potato tahini soup

Mac-and-Cheese-Style Cauliflower

February 23, 2012 By: Megabeth Category: Main Dishes

Cheese and cauliflower. Cauliflower and cheese. I can’t think of a more perfect pairing. Sure, there are fancier ways of making this, but this version is fantastic. The soft cauliflower blends with the cheese sauce that’s been thickened with a “secret” ingredient of nutritional yeast.

There are a few areas where you can cut down some of the fat – I used skim milk and didn’t have a problem. You could probably also use an egg substitute. But, know, either way, that if you normally would be eating macaroni and cheese, you’re at least getting the nutritional benefit of cauliflower.

Mac-and-Cheese-Style Cauliflower
by Vegetarian Times

1 large head cauliflower (1 1/2 lb.), cut into medium florets (8 cups)
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
2 cups low-fat milk
1 clove garlic, minced (1 tsp.)
2 cups grated extra-sharp Cheddar cheese
1/2 cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 1/2 cups fresh breadcrumbs

Preheat oven to 350°F. Bring large pot of salted water to a boil. Add cauliflower florets, and boil 5 to 7 minutes, or until just tender. Drain, reserving 1 cup cooking liquid, and set aside.

Melt butter in same pot over medium heat. Whisk in flour, and cook 1 minute, stirring constantly.

Whisk in milk, garlic, and reserved cooking liquid, and cook 7 to 10 minutes, or until sauce is thickened, whisking constantly. Remove from heat, and stir in cheese, nutritional yeast, cayenne pepper, and egg yolks until cheese is melted.

Fold in cauliflower.

Coat 13- x 9-inch baking dish with cooking spray. Spread cauliflower mixture in baking dish, and sprinkle with breadcrumbs. Spray breadcrumbs with cooking spray.

Bake 30 minutes, or until casserole is hot and bubbly and breadcrumbs are crisp and brown.


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