Finals next
week…sounds like a great time to experiment in the kitchen! Cauliflower rice
can be steamed or cooked on the stove…even microwaved! Its shocking how similar
in texture the rice becomes. It makes a fabulous creamy risotto when mixed with
your favorite cheese. I was feeling like I wanted spice and added some roasted,
chopped asparagus at the last minute.
6/8/13
30
minutes start to finish
Serves
2
Ingredients:
·
1 head of cauliflower
·
2 teaspoons tumeric
·
1 1/2 tablespoons cumin
·
pinch of cayenne
·
cumin
·
smoked paprika
·
2 tablespoons lemon juice
·
4 large green olives
·
2 bell peppers
·
2 large cloves of garlic
·
1 inch cube of ginger
·
¼ cup of raisins
·
¼ vegetable or chicken stock
·
½ onion
·
Your favorite chutney or relish (I added corn relish) to
garnish
·
salt
·
olive oil
Preheat the oven to three fifty, set
the peppers on a piece of foil and let roast for around 1 hour. Then put them
into a zip lock bag, seal and set aside so they steam. Cut cauliflower into
small pieces and put in a food processor, process until the size of rice. Mean
while mince the garlic and ginger and slice the onions. Add 1 tablespoon of
olive oil to a medium saucepot on medium heat. Add the garlic, ginger, onions,
spices and a large pinch of salt. Sauté until onions are slightly caramelized; add
cauliflower, stock and raisins. Cook for roughly 15 minutes. Add chopped bell
pepper and Add chopped olives and top with a spoon of your favorite chutney or
relish!
I have wanted
to try making this dish for so long and I am so glad I finally did! This is by
far one of the best dinners I have ever made. Swimming Rama is a traditional
Thai dish and the sauce usually involves peanut butter, coconut milk, fish
sauce, ginger, garlic, lime leaves and a bunch of other Thai flavors. Me being an
average busy college student with no budget for exotic ingredients had to get
creative and turned this normally heavy, complex dish into a healthy fast
filling meal.
30
minutes start to finish
Serves
4
Ingredients:
·
½ head of cauliflower
·
½ kabocha squash
·
4 servings tofu
·
1 cup edamame
·
1 cup light coconut milk
·
8 tablespoons of pb2
·
2 table spoons teriyaki sauce
·
1-2 tablespoons fish sauce
·
2 tablespoons brown sugar
Preheat the oven to four hundred. Cut
the kabocha squash and cauliflower into bite size pieces, arrange on a baking
sheet drizzle with olive oil and sprinkle with salt. Bake for around 25
minutes. Heat a non stick pan to medium/high and pan fry the cubes of tofu
(which should be slightly seasoned with salt and pepper) until golden. Meanwhile
drop the edamame into boiling salted water just until heated through. Mix
together the coconut milk, pb2, teriyaki sauce, brown sugar and fish sauce to
taste (depending on how salty you prefer it). Remove the vegetables from the oven and add
them to the pan with the tofu (turn pan off!) and pour the sauce over the top.
Serve over brown rice! This is now going to be a weekly dinner for me, I’m in
love, I mean really whats better then pumpkin, tofu, peanut butter and coconut
milk??
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