Golden One Pan Turmeric Cauliflower, Lentils, & Coconut ****

 This was okay.  It was my first time eating legumes and the spices in this dish.  I was expecting full flavors but it just fell flat for me.  I added a little bit of ghee, but that didn't do much.  I added some sauteed onions and bell peppers, and I liked it better with that addition.  Still, it's not something that I want to run out and try again.  I also added 1 cup of red lentils instead of 3/4 cup because it seemed like too much liquid.  I liked the consistency of the dish using 1 cup lentils.  I garnished with fresh cilantro but skipped the lime and chili oil because of histamine.

Olive oil

1 small cauliflower, cut into small florets


1 teaspoon ground turmeric


1 teaspoon ground cumin


1 teaspoon ground ginger 

White pepper


150 g (3/4 cup) red lentils, rinsed and sorted


400 ml (1 2/3 cups) full-fat coconut milk


300 ml (1 1/4 cups) vegetable stock


Salt 

To serve: fresh cilantro, chilli oil or lime wedges




🥦 Heat the olive oil in a large, deep pan over medium heat. Add the cauliflower along with the turmeric, cumin and ginger, and cook for 6–8 minutes, stirring occasionally, until lightly golden and coated in the spices.

🥦 Add the red lentils and stir to combine, then pour in the coconut milk and water or stock. Bring to a gentle simmer, reduce the heat slightly and cook uncovered for 15–18 minutes, stirring occasionally, until the lentils are soft and creamy and the cauliflower is tender but still holding its shape.

🥦 Season generously with salt, adjusting the consistency with a splash of water if needed. Remove from the heat and allow to sit briefly before serving.

From The Medicinal Chef on Instagram

https://www.instagram.com/p/DXYgthCCMSV/

Fried Rice *****

I made this using the Veggie Broth Mix from My Plant-Based Family.  It was really good served with some hot sauce.  Yum!  I also made it and added greens instead of napa cabbage, which was very good.

(Or fry in avocado oil)

2 cups Cauliflower Rice 
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.


Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.

Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.

Veggie Broth Mix *****

 

• 1/4 cup + 2 Tbsp onion powder [oxalate]
• 2 Tbsp garlic powder
• 1 Tbsp Himalayan salt, opt.
• 2 tsp thyme
• 2 tsp paprika  [oxalate, histamine]
• 1 tsp turmeric [oxalate]
• 1 tsp parsley flakes
• 2 cups nutritional yeast 

In a bowl, whisk all ingredients together.  Store in a mason jar.

To make broth, use 1 Tbsp mix to 8 oz warm water.  

https://myplantbasedfamily.com/?s=broth+mix

Easy Broccoli Soup ****

Tasted okay but not a lot of depth to it.

 I added smoked salt and nooch, which gave it a richer flavor.  I didn't garnish with olive oil, only because I didn't have any.

Easy Paleo Broccoli Soup

This quick recipe is deceptively simple, but it makes a rich creamy soup with a hint of garlic.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4 servings

• 1 16-ounce bag plain frozen organic broccoli
• 2 cloves garlic, peeled
• 3 cups chicken or vegetable stock
• 1 Tbsp ghee or olive oil
• Himalayan pink salt to taste
• organic extra virgin olive oil for garnish, optional

• Bring broccoli, garlic, and stock to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes.
• Carefully transfer to Vitamix and puree until smooth (or puree with an immersion blender).
• Add ghee or olive oil, season with salt and pepper, and blend to combine.

Notes

For dairy-free: use olive oil instead of ghee 

For vegan: use vegetable stock instead of chicken stock and use olive oil instead of ghee
https://cookeatpaleo.com/easy-paleo-broccoli-soup-recipe/

Egg Roll in a Bowl, Vegan Style *****

*****

Oh my word, this was so good!  I'm in love with the name, and I had to try the recipe.  It had all sorts of meat and oil in it, so I created my version.  Delicious!

I made it with a bag of Coleslaw Mix because that's what I had.  It could be made with shredded cabbage, either green or a combination of green and red, plus some extra carrot, too.

To easily grate fresh ginger, I keep it in the freezer, and grate it, while frozen, with a Microplane.

I enjoyed the kick from the Chile de Arbol powder, but it was good without it, too.  Any type of spicy pepper could be used, or it could just be eliminated.

I made this with my favorite Veggie Broth Mix that I always have on hand (1 Tbsp mix to 1 cup water), but it would be good with any vegetable broth.

This was quick, easy, inexpensive, and delicious!  It doesn't get better than that.

1 Tbsp avocado oil
1 Vidalia onion, diced
1 cup veggie broth
4 cloves garlic, pressed or minced
2 celery hearts, diced 
1 16-oz bag coleslaw mix
1 large carrot, shredded [omit]
2 Tbsp Coconut Aminos
1" piece fresh ginger, grated
1/8-1/4 tsp Chile de Arbol Powder, opt.
1 scallion, green part only, sliced



In a wok or large sauté pan, heat avocado oil; add onion and cook onion over medium-high heat, stirring frequently.

As soon as the pan starts to brown, add a small amount of Veggie Broth, and stir to deglaze the pan.  Continue to cook and stir until onion is tender.

Add the rest of the Veggie Broth, plus the garlic, celery, coleslaw mix, and carrot.  Stir, and continue to cook, reducing heat to medium.

Add Coconut Aminos, grated ginger, and Chile de Arbol Powder, if using.  Mix well and cook until cabbage is wilted.

Serve in a bowl, topped with sliced scallion.



Adapted from this recipe.

Mushroom Risotto *****

Out of this World Vegan Mushroom Risotto

Lunch meal portions below... add 2 Oz more veggies for a full dinner serving

6 oz cauliflower rice
3 oz sautéed mushrooms
3 oz asparagus
2 oz heavy cream or coconut milk
1.5 oz cheese [or sub nooch]
1 Tbsp extra virgin olive oil
2 oz veggie broth

Boil cauliflower rice in a pot for 5 minutes.

In a separate skillet cook asparagus and mushrooms in olive oil for 3 minutes. Add 2 oz veggie broth for flavor.

Add almond milk and cheese to skillet. Simmer.

Once cauliflower rice is heated add it to the mushrooms and asparagus. Season with salt and pepper and simmer 3 minutes. Enjoy.

Crystal Billings