Kung Pao Cauliflower

Cauliflower is often substituted in vegan cooking for meat. This is one delicious example.

Kung Pao Cauliflower

One head of cauliflower, broken into florets
5 garlic cloves, mined
1-2 red chilis, finely chopped
One inch of fresh ginger, minced
5 green onions, sliced
1/2 c. dry roasted peanuts (make sure they are vegan)
Peanut oil (can substitute another oil if necessary)
1/2 t. ground star anise
1 t. red pepper flakes
1 T. sesame oil
1 t. peppercorns
1/3 c. soy sauce
1/4 c. sake
1 T. maple syrup

Saute the star anise, peppercorns, and red pepper flakes in oil for 30 seconds. Add the sesame oil. Remove from heat, and strain. Set aside
Mix the soy sauce, sake, and maple syrup in a large bowl, and add the cauliflower. Stir to coat well and let marinate for 30 minutes.
Stir fry the cauliflower in the seasoned oil. Remove cauliflower, add more of the seasoned oil, and stirfry the chilis, garlic, ginger, and peanuts. Return the cauliflower to the wok or large skillet until everything is well combined. Serve with cooked rice. Enjoy!

Ginger Broccoli

I love broccoli, cooked or raw. It's great as a side dish.

Ginger Broccoli

One bunch of broccoli, cut into florets
2 T. mirin (you can use sake instead, if you have it)
1 T. tamari
1 T. fresh ginger, minced, or 1 t. ground ginger
1 t. sesame oil

Place everything in a skillet with about 1/4 c. water. Bring to a boil, cover, and simmer gently for about 4 minutes, or until broccoli is a bright green. Serve. Enjoy!

African "Beef" with Rice

So many African dishes I've encountered contain peanut butter, and this is no exception. Sometimes the peanut butter can overwhelm the dish, but here it is more subtle. Such a simple and quick dish to prepare.

African "Beef" with Rice

One bag of vegan ground beef
One onion, chopped
One large can of diced tomatoes
3 garlic cloves, minced
1/2 t. salt
1/2 t. black pepper
1/2 c. peanut butter
Cooked brown rice

Mix everything but the rice together and cook over medium heat until heated through and well mixed. Serve it over the cooked rice. Enjoy!

Cauliflower Salad with Yogurt and Mint

Cauliflower sometimes gets a bad wrap as being bland, and I won't lie, it does not pass muster as a mashed potato substitute. Not in this house! But I do enjoy it, generally, especially in salads.

Cauliflower Salad with Yogurt and Mint

One head of cauliflower
3 or more garlic cloves, minced
1/2" piece of ginger, minced
2 T. oil
One container plain vegan yogurt
Several mint leaves

Chop the cauliflower into small pieces. Saute the garlic, ginger, and cauliflower in oil, but don't brown. You want to keep the cauliflower crunchy. Add to a bowl with the yogurt and the mint, and mix well. Chill until ready to serve. Enjoy!

Ramen Cabbage Salad

I'm not a fan of ramen noodles, in general. I associate them with being sick. But uncooked, they add a nice crunch to salads.

Ramen Cabbage Salad

1/2 c. sesame seeds
1/4 c. slivered almonds
One package ramen noodles (you won't be using the seasoning packet)
2 T. butter
1/4 c. oil
3/4 c. white vinegar
2 t. soy sauce
1/2 c. packed brown sugar
One head of Napa cabbage
6 green onions

Toast the sesame seeds, almonds, and ramen noodles in butter in a skillet. Set aside. Combine the oil, vinegar, water, soy sauce, and brown sugar in a bowl and mix well. Chop the cabbage and green onions and place in a large bowl. Pour on the dressing and gently toss. Before serving, top with the nut and ramen mix. Enjoy!

Zoodles with Basil Tomato Sauce

I'm trying to incorporate more raw food into my diet. I have a dehydrator, but haven't braved it yet. But I did get a spiralizer last year and boy, do I love it! So much fun!

Zoodles with Basil Tomato Sauce

Zucchini, probably two per person (I used five; it's what I had at the time)
4 tomatoes
2 T. olive oil
3 garlic cloves
1/4 c. fresh basil
1/2 t. salt
1/2 t. black pepper

Spiralize your zucchini into noodles. I peeled mine first, but you can do it with peel or no peel. Add the remaining ingredients to a food processor and whirl until chunky. Pour the sauce over the zucchini noodles and mix well. Serve. Enjoy!

Chickpea and Potato Curry

My husband doesn't care for Indian food. Too spicy for him. Admittedly, some of it is too spicy for me, too. This dish, however, is very mildly spiced and simply delicious!

Chickpea and Potato Curry

One onion, diced
3 potatoes, diced
2 sweet potatoes, diced
One can chickpeas, drained and rinsed
1 t. cumin
1/2 t. curry powder
1/4 t. cayenne
1/4 t. salt
1/4 t. black pepper
One can coconut milk
1/4 c. vegetable broth
1/2 c. frozen green peas

Saute the onion in some oil until softened. Add the potatoes, sweet potatoes, chickpeas, spices, coconut milk, and broth, and bring to a boil. Reduce heat and simmer about 20 minutes or until the potatoes are softened. Add the peas and cover, simmer about 5 minutes. Serve. Enjoy!