Cauliflower & Chickpea Tikka Masala

Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!

Adapted from Simply Delicious

Ingredients

For the roasted cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric

For the tikka masala curry

  • 1 onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh ginger (grated, crushed, or minced)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon chili powder
  • 2 14oz cans crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 15oz can chickpeas, drained and rinsed

To serve

  • Brown or white rice (cooked)

Directions

Preheat oven to 400°F. 

  1. First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
  2. Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
  3. While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
  4. Stir in the ginger and spices.
  5. Stir in the crushed or diced tomatoes and tomato paste.
  6. Stir in the cream and simmer for 10 minutes.
  7. Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.

Cranberry Ginger Almond Biscotti

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I love coffee, especially with a piece (or three) of biscotti! I was always intimidated by the idea of making it myself (you have to put it in the oven twice?!), but you’ll be amazed by how easy it is.

Yields ~4 dozen

Ingredients

  • 3 cups flour
  • 3/4 cup sugar, plus 1 tablespoon for dusting
  • 3 teaspoons baking powder
  • 2 eggs
  • 1/4 cup applesauce
  • 1 teaspoon almond extract
  • 3/4 cup unsalted whole almonds
  • 3/4 cup crystallized ginger, diced
  • 1/2 cup dried cranberries

Directions

>>Preheat oven to 350°F

  1. Whisk together flour, sugar, baking powder.
  2. Add the eggs, applesauce, and almond extract and mix until well combined.
  3. Stir in the almonds, ginger, and cranberries. 
  4. On a floured surface, knead the dough until smooth. It may be dry and crumbly at first, but should stick together as you knead. If it’s too moist, add more flour. 
  5. Divide the dough in half, and shape into two logs that are approximately 1” high, 2” wide, and 12-14” long. 
  6. Put the logs on a parchment-lined baking sheet and dust the tops with the remaining sugar. 
  7. Bake for 30-40 minutes, or until the logs are lightly browned and beginning to crack on top.
  8. Remove from oven and allow the logs to cool, then slice the logs into 1/4” thick pieces. A serrated knife works great!
  9. Lay the slices on parchment-lined baking sheets and return to the oven for around 25 minutes, flipping the biscotti over halfway through. They should dry out completely, becoming crisp and light brown. Cool completely on wire racks before eating. 
  10. Make some coffee, grab the newspaper, and enjoy! 

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Vegetarian Tiki Masala

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Adapted from Two Peas & Their Pod

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons tumeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 cup vegetable broth
  • 1 28 oz can diced tomatoes
  • 1 head cauliflower, cut into florets
  • 1 15oz can chickpeas, drained and rinsed
  • 1 14oz can coconut milk
  • 1 cup frozen peas
  • Rice, to serve

1. In a large pot, cook the carrot and onion in olive oil until soft, about 5 minutes.

2. Add the tomato paste, ginger, and spices. Stir until well combined.

3. Add the vegetable broth, tomatoes, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Add the chickpeas, coconut milk, and peas. Simmer for 5 minutes.

5. Serve with rice.

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Veggie Dumplings

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These were a lot of work, so I don’t know how often we’ll be making them. But they are tasty. You can either steam them or fry them. (The fried ones are better though…trust me!)

Ingredients

  • 1/2 cup grated carrots
  • 1/2 head cabbage, diced
  • 1 cup mushrooms, diced*
  • 2 scallions, diced
  • 2 tablespoons fresh ginger, minced**
  • 1 handful cilantro, diced
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon siracha
  • 1 egg, beaten
  • 1 12oz package wonton wraps***

To serve

  • Soy sauce (or other dipping sauce of your choice)
  • Scallions, diced

*I used baby bella mushrooms

**I used Ginger People’s minced ginger, which comes in a jar, to save time

***I used Nasoya brand, which they carry at our regular grocery store

Directions

1. In a large mixing bowl, combine the carrots, cabbage, mushrooms, scallions, ginger, cilantro, soy sauce, sesame oil, siracha, and egg. Stir to combine.

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2. To make the dumplings, put a spoonful of the filling in the center of each wrapper. Brush the edges of the wrapper lightly with water. Shape how you’d like (see below for an example) and repeat until wrappers and filling run out.

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These have a little too much filling. Add less than this to make folding and shaping easier!

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3. Now they’re ready to steam or fry!

For steaming, I brought 1/4″ of water to a simmer in a pot, put a steamer basket inside, and placed the dumplings in a single layer, not touching one another. Steam for ~10 minutes over medium heat.

For frying, I drizzled sesame oil in a pan and cooked until lightly brown.

4. Serve with soy sauce (or dipping sauce of your choice!) and more scallions.

Veggie stir fry

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Ingredients

Stir fry

  • One yellow squash, sliced
  • One zucchini, sliced
  • Two carrots, sliced
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 150z can of baby corn, drained and sliced
  • 1 large handful of snow peas
  • 2 cups rice, uncooked

Sauce

  • 1/2 cup soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons siracha
  • 2 tablespoons minced ginger*
  • 1/2 tablespoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch

*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.

Directions

1. Get the rice started! Cook according the package.

2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.

3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.

4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.

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5. Your stir fry is ready to eat! Serve with rice.

One Pot Vegetarian Pho

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Pho, if you aren’t familiar, is a Vietnamese soup that consists of broth + rice noodles + vegetables (traditionally meat) + lots of toppings.  I used a few different recipes for inspiration (here and here and here), but I was totally unwilling to use three different pots–one for the noodles, one for the broth, and one for the veggies. (I couldn’t even think about washing that many dishes.) So, here I present to you, one pot vegetarian pho!

Ingredients

Serves 4-6

  • 1 yellow onion, chopped
  • 5 cloves garlic, diced
  • 5 whole cloves
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2″ fresh ginger, peeled and sliced
  • 8 cups broth (I used 4 cups vegetable broth, 4 cups miso ginger broth)
  • 1 package extra firm tofu, chopped
  • 1 cup carrots, sliced
  • 2 cups broccoli, cut into florets
  • 1 14oz package rice noodles

Toppings

  • 1 bunch green onions, diced
  • 3-5 jalapeno peppers, sliced (I used red, but green are great too)
  • 1 cup basil leaves
  • 2 cups bean sprouts
  • 1-2 limes, cut into wedges

Directions

  1. In a pot over medium heat, cook the onion and garlic until the onion is slightly softened. Stir frequently.
  2. Add the cloves, coriander, cumin, cinnamon stick, soy sauce, and ginger. Stir until the onion and garlic are well-coated.
  3. Add the broth and carrots, then bring to a boil.
  4. When it reaches a boil, reduce heat and simmer for ten minutes.
  5. Add the broccoli, tofu, and rice noodles. Cook over medium heat for 5-10 minutes, until the noodles are soft.
  6. Serve with lots of toppings!

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