Red Lentil Dal

Red Lentil Dal with Roasted Cauliflower


Cook and Prep Time: 35 minutes
Serves: 4


You Need


For the Dal
• 1 cup Red Lentils
• 1-2 Serrano Peppers, diced
• 5-6 cloves Garlic, minced
• 2 cups Vegetable Stock
• 1 small can (15 oz.) Crushed Tomatoes
• 1 White Onion, diced
• 1 bunch Scallions, chopped, greens and whites separated
• 1 5oz. can Coconut Cream
• 1 ½ inch piece of Ginger, minced
• 1-2 tbsp. Nut Butter of Choice
• 1 tsp. Ground Cumin
• 1 tsp, Red Chili Powder
• 1 tsp. Ground Coriander
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• 1 Lemon, juiced
• Olive Oil or Vegetable Stock, for sautéing


For the Cauliflower
• 1 head Cauliflower, chopped into florets
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• Salt & Pepper, to taste
• 1 t Olive Oil

Garnishes
• Chopped Cilantro, for garnish
• Lime wedges, for garnish
• Scallion Greens, for garnish
• Brown Rice, for serving


DIRECTIONS

  1. Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
  2. Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
  3. Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  4. Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  5. Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
  6. Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  7. Add lemon juice. Season with salt and pepper to taste. Stir to combine.
  8. Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos

Cook and Prep Time:  45-50 minutes

Serves: 4

You Need

  • 1 head Cauliflower, chopped
  • 2-3 t Chili Powder
  • 2-3 t Smoked Paprika
  • 2-3 t Ground Cumin
  • 2-3 t Garlic Powder
  • 2-3 t Onion Powder
  • Salt & Pepper, to taste
  • 1 t Extra Virgin Olive Oil

For the Crema

  • 1 cup Cashews, soaked overnight OR Avocado
  • ½ cup Water (plus more if needed)
  • ½ cup Cilantro
  • 1 Lime, juiced
  • 2-3 cloves Garlic
  • Salt & Pepper, to taste

For the Slaw

  • 2 cups Purple Cabbage, shredded
  • 1 cup Carrots, shredded
  • ½ cup Cilantro, chopped
  • 1 Lime, juiced
  • 1 T Tahini
  • Salt & Pepper, to taste

Options for Serving

  • Refried Beans
  • Sautéed Black Beans
  • Tortillas
  • Sliced Avocado
  • Salsa or Pico de Gallo
  • Chopped Cilantro
  • Chopped Basil
  • Lime Wedges

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Toss the cauliflower in the spices listed above, and add the cauliflower to your lined baking tray, and roast for 25-30 minutes, flipping halfway.
  3. Meanwhile, make the slaw.  Combine all the slaw ingredients in a large bowl, and toss to combine.  Let stand to marinate and rest before serving.
  4. Make the crema.  Combine all the crema ingredients in a blender, and pulse until smooth.  Add more water if needed.
  5. Assemble your tacos with your desired serving options. Enjoy!

Vegan Chana Dal with Cauliflower & Split Peas

When I started eating more plant-based, I quickly realized that Indian cooking is a great way to incorporate more veggies.

And I stand by this today! If you want to add more plants to your meals, google some Indian recipes!

They are packed with flavor and often times are one-pot meals, like this one! There are so many different variations, so take a look and let me know what you think!

Today, we are focusing on a quick Chana Dal with cauliflower and black rice! I hope you enjoy this recipe!

Check out the video below as well as the written recipe!

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 2 cups Chana Dal (split chickpeas) or Split Yellow Peas
  • 1 cup Shallots, chopped
  • 1 head Garlic, minced
  • 3 tbsp. Fresh Ginger, minced
  • 4 cups Water or Vegetable Stock
  • 1 head Cauliflower, chopped
  • 4 stalks Celery, chopped
  • 1 5 oz. can Coconut Cream
  • Salt, to taste
  • Black Pepper, to taste
  • 2 tbsp. Fenugreek Seeds
  • 1 tbsp. Cumin
  • 1 tbsp. Cloves
  • 1 tbsp. Allspice
  • 1 tbsp. Smoked Paprika
  • 3 tbsp. Curry Powder
  • 1 tbsp. Turmeric
  • Olive oil

DIRECTIONS

  1. Soak the chana dal overnight in water.  Then, rinse and strain, and set aside in a bowl.  Rinse and chop the produce accordingly.
  2. In a pot, add the chana dal and vegetable stock.  Stir to combine and bring to a boil.  Once boiling, cover and reduce heat to a simmer.  Cook for 25-30 minutes, until tender.  Add more water if needed.
  3. Set a larger pot to medium heat.  Once hot, add 1 tbsp. of olive oil.  Then, add fenugreek seeds.  Cook them for 45 seconds, until fragrant, stirring frequently to avoid burning. 
  4. Add garlic, shallots, and ginger to the pot with the seeds, and stir to combine.  Cook for 4-5 minutes, until shallots are translucent.  Stir frequently.  Then, add celery and cook for 2 minutes more.
  5. Add cauliflower, and saute for 3-4 minutes, stirring to combine.
  6. Add chana dal (with remaining liquid) to the larger pot, and add coconut cream and spices.  Stir to combine, and bring to a boil.  Then, cover and reduce to a simmer.  Cook for 5-8 minutes, until desired consistency is reached.  Season with salt and pepper.
  7. Plate chana dal, and serve with rice.  Garnish with cilantro and scallion greens.  Enjoy!

Vegan Root Vegetable Soup

Another flexible recipe here. You can use a variety of different vegetables here as susbtitutions. Today, we stuck with some soup basics, like carrots and celery

You can check out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • 1 head Cauliflower, chopped
  • 3-4 Sweet Potatoes, chopped
  • 5-6 Carrots, chopped
  • 5-6 stalks Celery, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 3 tbsp. Fresh Ginger, chopped
  • 2 Turnips, chopped
  • 1 large can Cannellini Beans, rinsed and drained
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cumin
  • 1 tbsp. Allspice
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tbsp. Garlic Powder
  • 2 tbsp. Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot to medium heat.  Once hot, add olive oil.  Then, add garlic, onion, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.
  3. Add carrots and celery, and stir to combine.  Cook until slightly softened, 4-5 minutes more.
  4. Add turnips, sweet potatoes, and cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  8. Plate soup.  Garnish with scallion greens, sesame oil, or sesame seeds.  Enjoy!

Cauliflower “Fried Rice” With Chicken, Kholrabi, Carrots, and Peas

There are always those days where you are running low on time and want to spend as little of it in the kitchen as possible.

There are also those days where you are trying to get rid of the scraps of food you have left in your fridge.

Enter: cauliflower fried rice. This is made in a very similar fashion to a traditional fried rice, with cauliflower substituting for your traditional day-old rice.

Simply dice all your veggies and follow the steps below.

Cook and Prep Time: 30 minutes

You Need:
• 2 heads Cauliflower, riced
• 1 White Onion, diced
• 2 cloves Garlic, minced
• 1 small can Peas, rinsed and drained
• 1 lb. Chicken Breasts, cut into ½ inch pieces
• 1 bunch Scallions, thinly chopped; whites and dark parts separated
• 2 Carrots, thinly chopped
• 2 Kholrabi, skin removed and chopped into ½ inch pieces
• 1 tbsp. Rice Wine Vinegar
• 2 tbsp. Tamari
• 1 tbsp. Sesame Oil
• 2 Eggs
• 1 Lime, chopped into quarters
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

DIRECTIONS
1.Rinse and chop your produce accordingly. In a large bowl, add your riced cauliflower and set aside until ready for use. In a small bowl, mix tamari, rice vinegar, and sesame oil. In another bowl, add the eggs and whisk until beaten. Season the chicken with salt and pepper.

2.In a large frying pan or wok, add 1 tbsp. olive oil and set to medium-high heat. Add garlic, scallion whites, and onion, stirring occasionally to avoid burning, until onion is softened, 3-4 minutes.

3.In a separate pan, add 1 tbsp. olive oil over medium-high heat. Once warm, add chicken, and cook until no longer pink, stirring occasionally, 8-10 minutes. Remove chicken from pan and set aside until step 6.

4.Once the onions have softened, add kohlrabi and carrots to the garlic and onions. Cook until slightly softened, 4-5 minutes and season lightly with salt and pepper. Stir to combine.

5.Then, add riced cauliflower and peas to the vegetables, and stir to combine. Allow to cook for 1-2 minutes.

6.Then, make a well in the center of the pan. Add eggs, and scramble until fully cooked, 1-2 minutes. Add chicken and tamari mixture to pan, stirring to coat complete, 1 additional minute.

7.Distribute “fried rice” evenly among plates. Garnish each plate with lime wedge and scallion greens. Enjoy!