Coconut Cauliflower Curry

Serves 4

Ingredients:

Medium White onion, sliced so there are long pieces

One head cauliflower, cut into florets

1/3 cup of ginger/garlic blend (chopped fresh ginger and garlic)

4 T curry powder

2 14-oz cans of full-fat coconut milk

2 T turmeric

Salt to taste

Cube of bullion

Technique:

Saute onions in coconut oil for about 5 min

add the garlic and ginger, saute another 1 minute

add all the spices and the bullion cube and stir

add the cauliflower and the coconut milk and some salt

cover and simmer for 20 min or until the cauliflower is the texture that you like

Server as-is or over brown rice or quinoa.

Vegan Gravy

This is simple to make and tastes amazing...

http://allrecipes.com/recipe/13799/vegetarian-gravy/

I add more seasonings that is called for so I get it just the way I like it. I've added rosemary, thyme and poultry seasoning along with the sage.

Roasted Poblano Tacos with Avocado-Cilantro-Lime Sauce

I started off wanting to make stuffed poblanos, but the peppers were too weak after the roasting. So, I just filleted them and put the stuffing on top. BUT, thought it would be way better to make tacos out of them!

Tacos

1 large sweet potato diced small and roasted in a 400 oven for 25 min with a flip/toss after 15
Corn kernels cut from a fresh ear of corn
1 cup of diced sweet onion
4 cloves of garlic rough chopped
1 cup of black beans
1 T cumin
2 t coriander
1/2 t salt
1/2 t chili powder
1/3 cup chopped cilantro
Red Pepper flakes to taste
Corn tortillas
5-6 large poblanos, roasted and peeled

Avocado Sauce

1 Avocado
1/3 cup cilantro
Water to thin it out
Juice of one large lime
2 cloves of garlic
1/2 salt and pepper to taste

Saute the onions for a few minutes, then add garlic for a minute, then add corn for a minute, the add the rest all at once (beans, potatoes, spices, and cilantro)

For the sauce, add everything to a food processor or a blender and add water to make it a thick but pourable sauce. Or if you like it spoonable add less water.

Warm up the tortillas in a pan or microwave.

Lay down a tortilla and top with a filleted poblano then add stuffing and sauce!

Miso Polenta Soup with Kale

Really love this soup...

Vegan Polenta Kale Soup from SeriousEats.com

African Peanut Stew

Fantastic!!! Adapted from the recipe on budgetbytes.com.

1.25 LB Sweet Potatoes (1 large) peeled and chopped. 1/2 inch pieces.
1 Medium White Onion, chopped
1 Piece of Ginger about 1 inch long, peeled and chopped
4 Cloves Garlic chopped
2 tsp Cumin
1/2 tsp Red Pepper Flakes
6 oz can of Tomato Paste
1/2 Cup Natural Peanut butter (smooth or crunchy)
6 Cups Vegetable Broth (I love the broth cubes from Rapuzel)
1/4 Cup of some kind of small pasta shape or break up some spaghetti (don't go over 1/4 cup. The ratio is FINE)
1 Bunch of Kale cleaned and chopped. Sub collards if you prefer.
Cilantro for garnish if desired


Put a soup pan on Medium. Add some oil maybe 2 T to start. Chop up the sweet potato and add to the pan start to sauté. Chop white onion and add to the pan. Chop up the ginger and add to the pan. Chop up the garlic and let it sit. Stir the pot until the onions are soft and the sweet potato is softening. Add the Garlic and 2 tsp cumin and 1/2 tsp red pepper flakes. Stir for a minute. Add the tomato paste and the peanut butter and stir it up. Add the 6 cups of broth and the pasta. Cook this at a slow boil until the pasta is cooked. Smash some of the sweet potatoes to help thicken the soup. Add the chopped kale and cook for another 2 minutes. Salt to taste. Done!