Tag Archives: cauliflower

Chickpea Vegetable Stew in the Instant Pot

My take on a recipe found on the Instant Pot web site.  It could just as easily be done on a stovetop!

Pictures of ingredients and finished stew

Making Chickpea Vegetable Stew using chickpeas done in the Instant Pot

Serve over top of whole wheat couscous or brown rice.

Sauté in the Instant Pot:

        • 1 Tbsp butter (use olive oil if you want it to be vegan)
        • 1 large onion, diced (about 1.5 cups)
        • 1 large carrot, diced (about .5 to 1 cup)
        • 4 cups cauliflower florets
        • 1 red bell pepper, seeded and diced
        • 1 green bell pepper, seeded and diced
        • big handful of green beans, cut into bite-sized pieces
        • 1 Tbsp fresh ginger, minced
        • 1 Tbsp fresh garlic, minced

When onion is translucent, add and sauté the spices until they are fragrant:

        • 1 Tbsp ground coriander
        • 1 Tbsp ground cumin
        • 1.5 tsp smoked paprika
        • 1/4 tsp Indian red chilli powder, or cayenne
        • 2 tsp turmeric
        • 2 tsp kosher salt

Turn off sauté and add to the Instant Pot:

        • 2 or 3 cans chickpeas, rinsed and drained
        • 1 28oz can stewed tomatoes, drained and cut up with scissors
        • 1 can coconut milk, 13.5oz

Stir gently to mix.  Put the lid onto the Instant Pot, and select “Soup”, reducing the cook time to 10 minutes.  Do a quick release when the time is up. 

If desired, add a handful of:

  • cilantro, finely chopped
  • toasted cashews or other nuts, chopped (can also use as garnish)

And stir. Taste and adjust for seasonings.

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Filed under dinner, food, Main Course, Protein, Vegetarian (lacto/ovo), whole food

Cauliflower with Green Onions and Seeds

This is not an “old” recipe for us, but it is so good; it is also remarkably simple!  Supposedly it comes from a chef by the name of Julie Sahni, who I understand is the owner of a couple of Indian restaurants, is a cookbook author, and has a renowned cooking school.

  • 1 head cauliflower
  • 2 small bunches of green onions, cleaned and chopped (include all of the green!)
  • 2 teaspoons black mustard seeds
  • 2 teaspoons cumin seeds
  • ½ teaspoon turmeric
  • Kosher salt to taste
  • 1/3 cup warm water
  • ¼ cup ghee
  • 1/3 cup chopped fresh cilantro (I often use just a few cubes of Kosher frozen cilantro)

Separate and cut the cauliflower into 1-inch florets.  Peel the cauliflower stem and cut into thin slices.  Set aside.

Measure out the seeds into a small bowl, measure the turmeric into a separate small bowl (or have it and the measuring spoon ready – or eyeball it), as well as the water, and place them right beside the stove.

Heat the ghee, over high heat, in a wok or large sauté pan that has a lid of some kind.  When the ghee is hot, add the mustard and cumin seeds.  Keep the lid handy because the seeds may spatter and pop when added.  When the seeds top sputtering, add the turmeric and immediately add the cauliflower.

Stir-fry the cauliflower until it’s evenly coated with spice-infused ghee.   Add the green onions, salt, and water; mix and cover with the lid.  Cook over medium heat and toss a couple of times until the cauliflower is soft, about ten minutes.  Uncover, fold in the cilantro, and continue stir-frying until the excess moisture evaporates and the cauliflower looks glazed, about five minutes.  Turn off heat and serve.

Note: the original recipe calls for 1 teaspoon of fennel seeds in addition to the mustard and cumin seeds but certain people in our home don’t like them, so I omit them.  It tastes fabulous without!

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Filed under food, Main Course, Vegetables, Vegetarian (lacto/ovo)

Jan’s Broccoli Salad

Serves six to twelve people.

  

For the Salad:

  • 3 Large Broccoli stems with florets (or combination of broccoli and cauliflower)
  • 1 lb. bacon fried crisp and crumbled up very small (or use just a few slices rather than a whole pound!)
  • 1/2 cup raisins or dried cranberries (I prefer cranberries)
  • 1/2 cup toasted sliced or slivered almonds
  • 1 small red onion, halved and thinly sliced
  • a big handful of shredded sharp cheddar cheese 

Peel broccoli stems and cut into bite-sized pieces. Cut up the florets into ~1cm square pieces, and add to the stems with the bacon, raisins, almonds, red onion, and cheese (if using). Toss with following dressing:
Creamy Cider Dressing:

  • 1 cup mayonnaise (the real stuff tastes best)
  • 3 Tbsp sugar, or less if preferred
  • 2 tbsp. cider vinegar

Mix the dressing ingredients together with a whisk.

Add the dressing to the broccoli mixture, and allow to mellow for a while before serving. Keeps well for one day.

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Filed under Salads