Tuesday, April 28, 2009

curry & cauliflower. yum.

what is it about curry and cauliflower together that makes such a great match? i don't really know exactly, but what i DO know is that when you add coconut milk into the mix, it becomes simply irresistable. that's why this quick and easy dish has become a standby at our house. it comes from How it All Vegan, one of my first and still most often used vegan cookbooks.

Creamy Curried Veggies (HIAV, p. 106)

1 large onion
2-6 cloves garlic, minced
1-3 large carrots, diced
2 Tbsp olive oil
1 medium potato, peeled and cubed
1.5 cups cauliflower florets, diced
6-8 mushrooms (or some other veg), sliced
1 Tbsp curry powder
½ tsp cumin
½ tsp tumeric
pinch of cayenne pepper
1 cup coconut milk (I actually just use the whole can)
1 cup peas (frozen, but thawed a bit)
3 Tbsp soy sauce (or Braggs)

1)Fry up the onions, garlic and carrots in oil on medium-high for few minutes
2)Add the potatio, cauliflower, mushrooms (or other veg) and spices. Stir together and cook for 2-4 minutes stirring often so the spices don't stick to the pan

3)Add the milk, stir, cover and reduce the heat to medium low. Simmer for 10-20 minutes, stirring occassionally.
4)Once the potatoes can be pierced easily with a fork, add the peas and the soy sauce (or braggs). Stir together and turn up the heat to medium-high. Cook for a few more minutes until the peas have had a chance to cook.
5)Serve over rice or noodles. Makes 2-4 servings.


Sunday, April 5, 2009

The Meeting House

The Orillia veggie club has been in operation for just over a year now, and except for a few special trips - this has been our home base for the pot-luck gatherings. It's the Friends Meeting House.