Posts Tagged ‘vegan’

Cauliflower Curry

Saturday, October 26th, 2013

It’s officially cold out side.  It’s also raining and the roof is leaking. So if you need me I’ll be in the kitchen making curry and taking photographs of cauliflower.

Cauliflower www.CubitsOrganics.com

Curry Spices www.CubitsOrganics.com

Join me in the kitchen. You will need a bunch of seasonal vegetables and a whole bowl of spice;

1 cauliflower

1 large sweet potato

1 can of chick peas

1 cup chopped kale or spinach

1/2 teaspoon of salt

1/2 teaspoon of tumeric

1 teaspoon curry

1 teaspoon garam masala

1 teaspoon cumin

1 teaspoon cumin seeds

the juice and zest of 1 lemon

1/2 cup of water.

Cauliflower Curry Ingredients www.CubitsOrganics.com

Put a pot of water on to boil.

Peel the sweet potato and chop it into 1 inch cubes.

Throw the cubes in the boiling water for 5 minutes.

Break the cauliflower into florettes and add them to the boiling sweet potato and boil it all together for another 5 minutes.

Drain the vegetables.

Now on to the curry.

Chickpea Curry www.CubitsOrganics.com

Cauliflower Curry Ingredients www.CubitsOrganics.com

Pour a few glugs of olive oil into your dutch oven or pot and start heating on medium heat. Toss the veggies in along with a strained and rinsed can of chickpeas.  Add all the spices and then 1/2  a cup of water while stirring to evenly coat the veggies with spice. Cover and cook for 15 minutes. After 15 minutes add the kale or spinach along with the lemon juice and zest.  Cook for another 5 minutes. We serve it with brown rice and socca.

Cauliflower Curry www.CubitsOrganics.com

We love this protein packed vegetarian meal and curry is a regular feature on our cold weather meal plans.

Cauliflower Curry

Cauliflower Curry

Ingredients

  • 1 cauliflower
  • 1 large sweet potato
  • I can of chick peas
  • 1 cup chopped kale or spinach
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of tumeric
  • 1 teaspoon curry
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon cumin seeds
  • the juice and zest of 1 lemon
  • 1/2 cup of water.

Instructions

  1. Put a pot of water on to boil.
  2. Peel the sweet potato and chop it into 1 inch cubes.
  3. Throw them in the boiling water for 5 minutes.
  4. Break the cauliflower into florettes and add them to the boiling sweet potato and boil it all together for another 5 minutes.
  5. Drain the vegetables.
  6. Pour a few glugs of olive oil into your dutch over or pot and start heating on medium heat. Toss the veggies in along with a strained and rinsed can of chickpeas. Add all the spices and then 1/2 a cup of water while stirring to evenly coat the veggies with spice. Cover and cook for 15 minutes.
  7. After 15 minutes add the kale or spinach along with the lemon juice and zest. Cook for another 5 minutes.
  8. Serve with brown rice and socca bread.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://cubitsorganics.com/2013/10/cauliflower-curry/

Gentle Lentil Soup

Wednesday, May 15th, 2013

Gentle Lentil Soup www.CubitsOrganics.com

As a recovering vegetarian, Mollie Katzen’s Moosewood Cookbook is in regular rotation around here.  When I’m in a panic and don’t know what to make for dinner I often make this from-memory, tweaked-for-my-family version of her Lentil soup. It’s really simple since it only uses one pot, takes one hour and you don’t need to presoak the lentils.

In addition to being delicious, lentils make a such a nice naturally iron rich first food for babies. This soup was one of baby Robin’s first solid foods around the middle of his first year and he gobbles it right up off a tiny vintage baby spoon every time I serve it.

Baby Led Weaning with tiny spoon www.CubitsOrganics.com

3 cups of dry red Canadian lentils

8 cups of water (sometimes I use a cup or two of chicken stock if I have some around)

1 glug of olive oil

2 stalks of celery with leaves

1 peeled yam

3 peeled carrots

8-10 cloves of garlic

2 large shallots or onions

1 bay leaf

2 teaspoons of sea salt

1/2 teaspoon of thyme

1/2 teaspoon of freshly ground pepper

red wine vinegar

 Lentil Soup Ingredients www.CubitsOrganics.com

Start by giving your lentils a quick rinse and strain under cold water.
Then combine your lentils, water, olive oil and salt in a large thick bottomed pot and bring to a boil. Once things are boiling, lower the heat to the lowest setting, cover and gently simmer for 30 minutes.  While the lentils are cooking you have plenty of time to prepare the rest of the ingredients and remind your children to use gentle touches.

Cooking with Cutco www.CubitsOrganics.com

Now you start your chopping. Soup is pretty much all about chopping.  I have some new cutco knives and I have to say having the right knives has greatly improved my mood while making dinner with littles at my feet or on my back.

I cut all my veggies into slices and then smash the 10 cloves of garlic with the side of my knife before cutting it finely. I like to think that the more garlic and onions in a recipe, the more love. The more smashing of garlic, the more fun.

After your lentils have been simmering slowly for 30 minutes you can add all your chopped up vegetables and herbs. Turn the heat up a little bit and gently cook, partially covered for another 30 minutes.

When you’re ready to eat, drizzle the top of each bowl with red wine vinegar and enjoy.

Bowl of lentil soup www.CubitsOrganics.com

This recipe is my entry in the Love Your Lentils Canada Challenge.  I’d love it if you could take a second and vote for my soup over at  http://www.loveyourlentils.ca/recipes/gentle-lentil-soup