Red Lentil Cauliflower Curry

Right after Christmas I made a bit of an impulse purchase (two purchases, to be exact) on Amazon. I ordered "Vegan Cupcakes Take Over the World" and "Veganomicon," both by the same authors. I made two of the cupcake recipes right off for Adelaide's birthday (Pumpkin Chocolate Chip Cupcakes and Apple Cider Cupcakes) and they were both delicious! I saved some of the pumpkin ones in the freezer and pop one out every once in a while to have with a morning tea.

This cookbook, Veganomicon, has pretty much changed my life. I finally have a very large arsenal to help me plan our nightly meals. In the past 5 weeks that I have had this book, I have made no less than 15 of the recipes, and a couple I have already made again because they were THAT good. Some of my favorites have been: sauteed spinach and tomatoes (sooo good!), lemony roasted potatoes, roasted portobellos, easy stir-fried leafy greens, Israeli couscous with pistachios and apricots, and a pineapple-cashew-quinoa stir-fry.

Feb 2012. Charlie (14 months) and Adelaide (3 years) enjoying their Red Lentil-Cauliflower Curry for dinner. (And yes, some peanut butter toast!)

One of the first recipes that we made though was the Red Lentil-Cauliflower Curry. It is a very tasty and easy curry, and mild if kept as the recipe is written, so maybe good for those who are new to curries. We love curries, and I try to keep them on the mild side so as not to worry about the kids. You could definitely add some extra curry powder to this recipe though and keep it on the safe side. The type of pepper used I think will also be a factor as to the heat. Both of the kids enjoy this one, but Charlie especially, as he devoured three bowls of it last night!

Feb 2012. Charlie, very proud of his mad spoon skills that he acquired this week when mum and dad finally handed the spoon over to the kid.

Red Lentil-Cauliflower Curry
from the cookbook "Veganomicon" by Isa Chandra Moskowitz and Terry Hope Romero
serves 4-6, takes about an hour to make

3 tablespoons oil (grapeseed, peanut, olive)
1 large onion, chopped
1 large chile pepper (jalepeno or serrano), minced
2 large shallots, chopped
1 (1/2 in) piece fresh ginger, peeled and grated
1 large parsnip, peeled and chopped
2 teaspoons (or more!) curry powder
1/2 teaspoon each: tumeric, ground cinnamon, ground cumin, ground corriander
1.5 cups red lentils, sorted and rinsed
4 cups vegetable broth or water
1.5-2 pounds cauliflower (about one medium-size head), trimmed and sliced into small florets
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1.5 teaspoons salt

Prepare all ingredients. In a large stockpot, heat the oil over medium heat. Saute' the onion and shallots until tender and translucent, 5-7 minutes. Add the grated ginger and chile, and saute' for 1 minute. Add the spices and briskly stir-fry for 30 seconds, then add the parsnip and stir-fry for another minute.
Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot, raise the heat to high, boil for 1 minute. Give the mixture a stir, then cover the pot and lower the heat to medium-low. Allow the lentils to simmer for 10-12 minutes, until they are light yellow and mushy.
Add the cauliflower, stirring to coat with the lentils. Partially cover pot and simmer for 20-25 minutes, until the cauliflower is tender but not completely falling apart. Remove from the heat and stir in chopped cilantro, lime juice, and salt.
Allow the curry to sit, covered, for about 15 minutes before serving to the allow the flavors to meld.
Serve over basmati rice with a side of steamed greens and some naan or roti.

Feb 2012. "Who, us? Do we look like we make a big mess every night?"

Spinach and Ricotta Cannelloni

(photo from 20minutesupperclub.com)

When we went to Australia last year my sister-in-law, Natalie, gave my brother and I two gorgeous Donna Hay cookbooks, modern classics books 1 & 2. I have made a handful of recipes from these books over the past year and the recipes have all been amazing. I sometimes have a little difficulty figuring out how to convert the recipes from "Australian" to "American" - it's easy enough to convert the measurements but the ingredients listed are what you would find in an Australian supermarket, not necessarily an American one. Nevertheless, I persevere and in the end my family (or others) are blessed with some amazing main dishes and desserts.

The latest recipe that caught my eye was for "Spinach and Ricotta Cannelloni." I'm sure I would have made this recipe sooner if it weren't for my family's current eating habits but I kept it in the back of my mind, on reserve for when an opportunity would present itself. Last night I was able to bring a meal to one of the families from church who have a new baby and I thought this would be a good time to try out a new recipe. Doesn't everyone try out new recipes when cooking for other people? I did have enough leftover that I made a small pan for myself and the kids.

I made several alterations from the original recipe, so please, do not take my recipe for a Donna Hay recipe (I'm sure mine is not as good as hers). To see her recipe, reference page 144 of Donna Hay's "Modern Classics Book 1."

Spinach and Ricotta Cannelloni
16oz tomato pasta sauce, divided
1 box lasagna, cooked according to package directions
1.5 cups finely grated parmesan cheese, divided
10oz baby spinach
1.5 lb fresh ricotta cheese
3 tablespoons chopped flat-leaf parsley
1/2 cup breadcrumbs
sea salt and freshly cracked black pepper

Preheat the oven to 350 degrees F. Lightly coat a 9x13 baking dish with cooking spray. When the lasagna noodles have cooled, cut them in half. Blanch the spinach in boiling water for 5 seconds then drain, squeezing the leaves to release any liquid; chop. Combine the spinach, 1 cup parmesan, ricotta, parsley, breadcrumbs and salt and pepper to taste. To assemble, pour 2/3 cup pasta sauce in the bottom of the pan, spreading evenly. Place your lasagna noodles on a plate. Put a small handful of the filling in the center of a noodle. Roll up then place the noodle seam-side down in the pan. When you have filled all of the noodles pour the rest of the sauce on top of the cannelloni. Sprinkle the other 1/2 cup parmesan on top and bake for about 25 minutes. Makes 4 servings.

Black and White Bean Soup

My Aunt Susan made this soup for Ben and I when we lived in New Jersey and I have made it several times since. It is hard for me to find soups that Ben cares for but this is one that he likes maybe as much as I do. Adelaide must take after Ben because she generally doesn't care for soup either but this one she ate last night without a fuss. Charlie, of course, devoured it, as the texture is great for his 6 (!) teeth.

The soup has such a nice thick texture, is super healthy and vegan as well. The recipe originally came from Weight Watchers but I made several changes to it last night, some changes that my aunt suggested. The white beans I added because I only had 2 cans of black beans and the original recipe calls for 3. I really loved the addition of the white beans. If you wanted it a bit spicy you could substitute Rotel for the canned tomatoes and green chiles.

Black and White Bean Soup
adapted from Spicy Black Bean Soup at WeightWatchers.com

cooking spray or olive oil
1 medium onion, chopped
3 carrots, peeled and chopped
2 stalks celery, with leaves, chopped
4 medium garlic cloves, minced
30 oz. canned black beans
15 oz. canned white kidney beans, drained
1/2 tsp red pepper flakes
1 tsp ground cumin
16 oz. vegetable broth
15 oz. can petite diced tomatoes
4 oz. can diced green chiles (I used the fire-roasted kind from Trader Joe's)
15 oz. can yellow corn, drained (or fresh or frozen corn, about 8 oz)

Coat bottom of stockpot with cooking spray or 2 tsp olive oil. Add onion, carrots, celery and garlic and cook until onions are soft but not brown, about 5 minutes. Place one can of black beans, undrained, in blender with a bit of the broth and the onion mixture. Blend until smooth, then return mixture to stockpot.

Put the second can of black beans, drained, with the rest of the veggie broth into the blender and puree. Add to stockpot. Pour the can of white beans, tomatoes, green chiles, and corn directly into the stockpot. Bring to a boil then turn heat down and let it simmer for about 25 minutes.

Pasta with Thyme and Mushrooms

I have a confession: until about 2 years ago, I didn't like mushrooms. I refused to eat them in anything, ever. They would literally make me gag. I am so thankful though that, as with several things in recent years, I have found a place for mushrooms on my palette. I'm still not a fan of raw mushrooms but most dishes with cooked mushrooms I am able to stomach - and some I even like. Such is this recipe I made last week.

I had half a package of button mushrooms leftover from the green curry tofu I made earlier in the week and not a clue what to do with them. I searched the trusty Tasty Kitchen website and found a recipe that I had most of the ingredients for and sounded quite tasty. I altered it a bit for what I had on hand and ended up with a super delicious dinner. The only downside is that I didn't have quite enough mushrooms to make enough for the whole family (meaning at least 3 good servings and possibly a bit leftover). I wanted to write down how I made it though before I forget and next time I will plan ahead and have plenty of mushrooms! Serve with a glass of red wine if you like and a good crusty baguette.

Pasta with Thyme and Mushrooms 
adapted from TK member VeryCulinary

Ingredients:
8 oz. Fusilli pasta
1 Tablespoon olive oil
2 shallots, chopped
14 oz. button mushrooms, sliced
2 cloves garlic, chopped
1 Tablespoon chopped fresh thyme
Salt and freshly ground black pepper
1/4 cup red wine
1 cup vegetable broth
1/2 cup Parmesan or Asiago cheese, grated

Cook pasta to al dente. Heat olive oil in large non-stick skillet over medium heat and saute shallots. Add mushrooms, garlic, thyme, and salt and pepper to taste to the pan and cook until mushrooms begin to soften, about 5 minutes. Pour in red wine and cook for one more minute before adding the vegetable broth, then let the sauce thicken and simmer for several minutes. Add the cheese and stir to melt, then throw in the cooked hot pasta. Serves four.

Brown Lentil and Spinach Curry

I have had a few people ask me about this recipe that we have made several times in the past month. It is really delicious for anyone, but has become one of our favorite vegan recipes. I originally got this recipe on Tasty Kitchen and made it as posted, with red lentils and canned tomatoes. It was good this way but then my sister-in-law, Kerry, tried making it with brown lentils and cherry tomatoes and that became our favorite way to eat it! The fresh cherry tomatoes really give a sweet pop in your mouth and the brown lentils give it some texture.

The kids really love this recipe, too... well, as much as Adelaide loves anything that isn't fruit, which means she will eat it with a little help. I have been going mild with the curry powder. If you like more spice in your curry, up the amount on the curry powder. One tablespoon keeps it mild enough for me not to worry about the kids, but Ben usually adds some hot sauce when he gets his second serving.

Brown Lentil and Spinach Curry
Ingredients:
2 cups cooked brown lentils
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon tumeric
1 teaspoon grated ginger root (or can use ground ginger)
1 teaspoon cumin
1 (16 oz) package frozen spinach, cooked and drained
1.5 cups cherry tomatoes, halved
Salt

Heat oil in large non-stick skillet over medium heat. Saute' onion and garlic about 5 minutes or until onions are transparent. Add curry powder, tumeric, ginger and cumin and cook for a couple of minutes. Add spinach, lentils, tomatoes and salt and heat through. Tomatoes should start to soften a bit. Serve with brown basmati rice.

Cauliflower with Olives and Cherry Tomatoes

Ben saw this recipe Sunday afternoon on Lidia's Italy. He looked online and located it here. The only exception to the whole foods plant-based diet is the olive oil. I'm not going to claim to know everything about what the strict diet calls for as we are still easing into it. But no matter your diet,  this recipe was amazingly delicious and so rich. I'm not a fan of olives, but they are whole so I just dished mine over to Ben and Adelaide. We ate it for dinner with a baked sweet potato each. The kids loved it, too, although I didn't give much to Charlie because of the high amount of salt, which is not good for babies. We used Kalamata olives instead of Italian olives, which may have added to the saltiness. Next time I will lessen the amount of salt, maybe 1 1/2 teaspoons.

Cauliflower with Olives and Cherry Tomatoes, slightly adapted from Lidia's Italy

1 large cauliflower, about 2.5 pounds

1 medium onion

1/4 cup extra-virgin olive oil

4 plump garlic cloves, crushed and peeled

2 teaspoons kosher salt

a pinch of red pepper flakes (optional)

1 1/2 cups cherry tomatoes

1/2 cup pitted black Italian olives 

Tear off the tough outer leaves at the base of the cauliflower, and cut out the tough core. Cut the branches into small florets (about 1 inch), and cut any small tender leaves into pieces. Peel the onion and without trimming away the root end, slice it into eight thin wedges. The onion layers should still be attached at the root end, so each wedge remains intact. 

Pour the olive oil into a large, heavy-bottomed skillet, set it over medium heat, and toss in the garlic cloves. When they start to sizzle, strew the cauliflower over the pan bottom, and drop in the onion pieces here and there. Season with salt and red pepper flakes, if using, reduce the heat to medium-low, and cover the pan. Let the vegetables cook without stirring for 20 minutes or so, softening in their own juices until the florets and wedges begin to take on color on the bottom. If the pieces are soft but not caramelizing, uncover the pan, raise the heat a bit, and cook a few minutes longer. 

When the vegetable pieces are caramelized on one side, gently tumble them over. Scatter the cherry tomatoes and olives in the pan, stir gently to distribute them, then cover and cook until the tomatoes release their juices, about 5 minutes. 

Finally, remove the cover, raise the heat, and bring the pan juices to a boil. Cook until the juices are syrupy and the vegetables are caramelized all over, another 5-10 minutes. Heap on a platter or in a casserole dish and serve warm or at room temperature.