Matcha tea offers a plethora of benefits, but if I’m honest with you, it tastes a little too much like grass to me. While I can’t get it down as a hot tea, I do love it as an iced coconut matcha latte. I can drink one every day! [Read more…] about Iced Coconut Matcha Latte
I love to spice up cauliflower rice with lots of color and flavor – and that’s exactly what you get with this Golden Spring Cauliflower Rice.
The golden color comes from turmeric, and the flavor comes from diced onion, garlic, celery, carrot, and parsley.
Save time by buying riced cauliflower, available in the frozen section of most health food stores (and even mainstream ones). You can sometimes find it in the fresh produce section, too. Conversely, you can easily “rice” cauliflower by putting cauliflower florets in a food processor or blender and pulsing until it’s chopped into rice-like pieces. I prefer frozen as its quick, easy, and less clean up, but if it’s not available, I’ll make it from scratch.
Golden Spring Cauliflower Rice
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 2 Tbsp olive oil
- 1/2 cup red onion diced (1 small onion)
- 3 cloves garlic diced
- 1 tsp turmeric
- 1 tsp cumin
- 2 1/4 cups carrots diced (2 large or 4 small)
- 3 stalks celery diced
- 6 cups cauliflower rice fresh or frozen ~ 600 g or 21 oz bag
- 1 tsp pink salt or to taste
- 1/2 tsp black pepper
- 1/2 cup parsley minced
- Heat a medium pan over medium heat.
- Add oil. Reduce heat to low, then add onions, and stir occasionally for 30 seconds before adding garlic, turmeric, and cumin. Stir well, and give it another 30 seconds or so, until fragrant.
- Next, stir in the carrots and celery. Cover, and cook for 5 minutes.
- Remove the cover and stir in the cauliflower rice. Do not recover. Stir occasionally for about 5 minutes, until cauliflower is yellow from the turmeric and soft. Turn off the heat. Stir in parsley and salt to taste.
This saves well in an air-tight glass container and can be reheated throughout the week.
Tofu and flavor explosion are not three words you’d usually put in the same sentence, but when it comes to this curry dusted tofu recipe, it’s fair game.
The tofu is coated in a blend of fragrant and health-supportive spices, including turmeric, cumin, coriander, garlic, cayenne, and black pepper, which elevates the once bland tofu block into something you’ll want to cook again and again.
The flax meal and arrowroot starch give it a crispy outer texture which envelopes a more tender center.
Bake time is just 15 minutes.
Curry Dusted Tofu
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- Preheat oven to 400F and turn the fan on.
- Place the tofu on a clean dish towel and cover, pressing lightly to remove some of the moisture. Slice into ½-inch cubes. If it still feels very wet, put the cubes in the dish towel and lightly press to dry it again. It doesn’t need to be pressed or bone dry - the slight moisture will help the spices stick.
- In a medium-sized bowl, mix the flax meal, starch, and spices in a bowl until thoroughly combined.
- Add the tofu pieces to the bowl and toss well until all pieces are thoroughly coated.
- Line a baking sheet with parchment paper, lay out the tofu pieces so they are not crowded, and there is space around each. Bake for 15 minutes.
NOTE: Conversely you can use 1½ tsp. of curry powder in place of the turmeric, cumin, coriander, and garlic powder.
This curry tahini cauliflower dish may be my new favorite way to eat cauliflower. And I already have so many crave-worthy cauliflower recipes, so that says a lot! [Read more…] about Curry Tahini Cauliflower
Crunchy red cabbage pairs well with fresh parsley and zesty lemon for this super simple and quick side salad.
Red Cabbage + Parsley Salad
Prep Time 5 minutes
Total Time 5 minutes
- Toss all ingredients in a bowl.
These hearty and satisfying vegan cabbage rolls are full of flavor and packed with protein, thanks to a hearty blend of well-seasoned lentils, walnuts, and sundried tomatoes. Because the filling is pre-cooked, if you’re short on time you could eat them raw like a burrito. But for a more traditional, warming cabbage roll dish, pop them in the oven for just 30 minutes.
Sundried Tomato & Lentil Stuffed Cabbage Rolls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
- 1 green cabbage medium sized, bottom stem sliced off, leaves separated
- 1 cup raw walnuts
- 1 cup cooked green lentils
- ½ cup sundried tomatoes preferably in olive oil (see note if using dry*)
- 2 cloves garlic minced
- ½ tsp. pink salt omit if tomatoes contain salt
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- ½ tsp. chili powder, chipotle powder, or cayenne
- 2 Tbsp. water, tomato paste, or tomato sauce
- Preheat the oven to 400F. Fill a shallow pan with 1 to 2 inches of water and bring to a boil while you prepare the filling.
- To make the filling: Add the walnuts to a food processor or blender and pulse into small chunks (about the size of rice). Don’t over process. Transfer walnuts to a medium mixing bowl, add the cooked lentils, and set aside.
- Put the sundried tomatoes in the food processor or blender, along with the garlic, spices, and water or tomato sauce. Blend until a smooth paste is formed.
- Add sundried tomato mixture to the walnut/lentil mixture and stir well to combine. Taste and add salt or spices if needed.
- Prepare cabbage leaves: One by one, place each cabbage leaf stem side up on a cutting board. Run your knife along the stem (parallel to cutting board) to shave off the stem so it’s thin and pliable (this helps ease the rolling process). At this point, the water should be boiling. Reduce the heat to a simmer and one at a time, dip each leaf in the water until just softened, about 10-15 seconds, or until bright green and pliable. Set aside.
- Prepare the baking dish: Spread half of the tomato sauce on the bottom of a medium baking dish with a lid.
- Make the cabbage rolls: Lay one leaf out flat on a cutting board, and top with 2 tablespoons of filling for smaller leaves, and about 3 tablespoons for larger leaves. Roll the side closest to you over the fillings. Then fold the left and right sides in, and roll. Place the roll seam-side down into the baking dish. Repeat with the remaining cabbage rolls. Once they are all in the dish, top with the remaining sauce, sundried tomatoes, and tomatoes. Top with lid.
- Bake in the preheated oven for 30 minutes, until thoroughly warmed through.
*If using sundried tomatoes that come dry (not in oil), soak in water for 5 minutes while you prepare everything else, and use the soak water as the water in the recipe.