Roasted cauliflower Thai curry

Home chefs find inspiration in everything around them. Compound that with quarantine, a refrigerator full of produce, daily exposure to Master Chef season 6 and a  newly found "getting to know Instagram" approach and the result is new dishes! So that's the story behind this curry and pretty much most of the meals being whipped in the kitchen these days.

Tired of the usual Aloo Gobi? Try this Thai take on Gobi and you are sure to please your taste buds and your families quest for variety. 

Ingredients

• 1 small head cauliflower florets
• Green beans- 5-6 cut length wise
• Bell pepper- 1 cut into squares
• Olive oil - 2 tsp
• Minced garlic- 1 tbsp
• Ginger- 2 tsp
• Brown sugar/Jaggery- 2 tsp
• Coconut milk- 1 can
• Thai green curry paste (or red curry paste)- 2tbsp
• Thai dry chili paste- 1 tsp (optional)
• Lemon juice or lime juice- 2 tsp
• Salt to taste
• Cilantro or basil to garnish
• 
  

Serves 4-6. Sub 30 minute dish.

Method

Preheat the oven to 400 F. In a large sheet pan lined with aluminum foil with non stick spray, spread the vegetables evenly and drizzle with olive oil and some salt. Roast in the oven for about 15 minutes or until cauliflower appears charred but not burnt. In a sauce pan mix coconut milk, brown sugar/jaggery, minced garlic, grated ginger, Thai chili paste, Thai curry paste and mix well with a hand blender if needed. Simmer on low to medium stove top for 10 minutes. Add the roasted veggies, salt, lemon juice and mix well and turn the heat off. Garnish with basil or cilantro and serve hot with brown rice.

Cauliflower Rice with stir fry veggies/tofu bowl

This “easy-peasy” sub-15 minutes meal cuts no corners in flavors and freshness of ingredients. One thing is certain- you won’t  miss the carbs in this flavor burst medley!
Ingredients
Cauliflower rice-2 cups
Green beans (fresh or frozen)- 1/2 cup
Brussels sprouts (fresh/frozen) chopped- 2/3 cup
Shredded 🥕 carrots- 1/2 cup
Broccoli 🥦 florets 2/3 cup
Mushrooms 🍄 chopped (optional)- 1/2 cup
Green onions/chives chopped- 2
Minced garlic- 1 tbsp
Extra firm tofu pieces- 1 cup
Fried egg for topping (optional)
2 tbsp canola oil
Soy sauce- 1 tbsp
Chili garlic sauce- to taste
Good vinegar (white balsamic or rice wine)-2 tsp
Everything but Bagel seasoning 🧂 (Trader Joes)- a dash to sprinkle (or add roasted sesame seeds instead)
Cilantro/parsley to garnish
Salt to taste
Black pepper to taste

Method 
In a non stick pan, heat oil and add chili garlic sauce. Shallow fry the tofu pieces and set aside. In the same pan, add some more oil if needed and sauté the 🧄 garlic and add the veggies one after the other with salt and black pepper. Cook on medium to high heat. Add cauliflower rice, soy sauce, chili sauce, vinegar and stir well. The veggies will preserve their freshness and color as they are only cooked for a total of 4-5 minutes. Add the tofu pieces, adjust salt, sprinkle the sesame seeds or “Everything but bagel” seasoning and garnish with parsley or cilantro. Top with fried egg and enjoy this flavorful protein bowl.

Instant Pot Mexican Rice

Food blogging has taken a back seat this past couple of years with the newer practice taking up most of the time and energy. Instant pot happened around the same time as the practice and boy it has been a game changer in my kitchen. This Mexican rice recipe was inspired by the IP Vegetarian chili recipe. Wholesome and delicious one pot meals with minimal prep score big in a busy mom-boss's kitchen!

Ingredients

• Rice (Brown, white, long or short grained- your choice)- 1.5 cups
• Black beans- 2/3 cup soaked in water for 4-5 hours
• 1 medium onion chopped
• 3-4 garlic cloves minced
• 1 jalapeno- chopped finely
• finely chopped veggies like celery, carrots, zucchini, spinach
• corn (fresh/frozen/roasted)- 1/2 cup
• Water- 2 cups
• Taco seasoning- 2 tsp
• salt to taste
• Lime juice to taste
• Chopped cilantro to garnish
• Mexican shredded cheese to garnish
• Avocado- 1 chopped to garnish
• EVOO or canola oil- 1 tsp

Directions

Turn the IP to Saute mode and put oil in the pot. Saute onion, garlic, jalapeno for 2-3 minutes. Add all the chopped veggies, beans, rice, seasoning and water, salt. Close the lid and and cook on High Pressure for 8 minutes. Vent after 10-12 minutes and add the lime juice and mix well. Serve with the garnishes. 

Roasted curried cauliflower-corn soup

When life gives you cauliflower, you tend to make Aloo Gobi, Gobi masala or Gobi paratha as a devout Indian home chef. That was me until I was fed up of the first two options and lacked the time and patience for the stuffed Gobi paratha option. And that is how this soup was conceived!

Ingredients

• Cauliflower florets (frozen or fresh)- 2-3 cups (or 1 cauliflower head)
• Frozen or fresh corn kernels (I use roasted corn)- 1/2 cup
• Onion- 1 medium chopped into large pieces
• Coconut milk reduced fat- 1/2 cup
• EVOO- 1 teaspoon or more to roast
• Vegetable broth- 1 cup
• Roasted cumin powder- 1/2 teaspoon
• Garam masala powder- 1/2 teaspoon
• Turmeric powder- 1/2 teaspoon
• Smoked paprika- 2 teaspoons
• Balsamic vinegar- to garnish
• Salt/pepper to taste
• Cilantro/parsley chopped to garnish
• Smoked gouda or goat cheese - per taste
• Tortilla strips to garnish

Directions

Preheat the oven to 400 F. Spread the chopped cauliflower florets and the onions on a non stick sprayed cookie sheet. Coat them in EVOO lightly and sprinkle some salt and pepper. Bake for 15 minutes rotating the sheet once in-between. Blend the roasted veggies with vegetable broth and roasted corn. Heat the soup on a stove top on medium to low medium heat and add the coconut milk and the seasonings. Let it simmer on low for a few minutes. Serve the soup hot garnished with cilantro/parsley, cheese, balsamic vinegar and tortilla strips. Enjoy with sour dough bread or Avocado toast.
https://photos.app.goo.gl/LZ71fcmjarkV5XDm6

Super food energy bars

Energy bars, protein bars, granola bars are all so handy for that quick source of much needed energy after a work-out or a mid-day snack or a meal replacement on a super busy day at work. With a gazillion variety available in the stores, it's a hit or miss. Some are high in sugar, others high in calories, some have a long list of strange ingredients you can barely pronounce! 

Inspiration to try my hands at these nutrient pack delicacies came from a neighbor and I started experimenting with my own ingredients until I found a happy medium! Or did I? Well, I suggest you find out for yourself and tweak as you please as long as you can share your version as well!

Ingredients

• Almonds- 1 cup
• Cashews- 1/2 cup
• Walnuts- 1/2 cup
• Chia seeds- 1/4 cup
• Oats- 1 cup
• Dates chopped- 1.5cup
• Almond butter- 1/2 cup
• Semi sweet chocolate chips- 1/3 cup
• Dash of sea salt
• Dash of cinnamon and nutmeg 
• Almond milk- as needed for binding
• Vanilla protein powder (plant based)- 1 scoop
• Stevia (if needed for more sweetness)
• Dried unsweetened coconut flakes for garnish

Roast the nuts on a low flame. Roast the oats lightly for 3-4 minutes. Grind the nuts and oats coarsely. A food processor can be used on a "pulse mode" to bring all the ingredients together into a dough like consistency. Spread the mixture on a greased cookie sheet; sprinkle some coconut flakes and bake in a 350 F preheated oven for about 12- 15 minutes. Let it come to room temperature before freezing it for about 30 minutes. Alternately, refrigerate for an hour or so and slice. The refrigeration ensures crumble free pieces. (I learnt it the hard way!)

Spread in the cookie sheet

Store in an airtight container in the fridge and enjoy as u please!

Chocolicious chia seed pudding with a hint of orange!

Chia seeds have been the talk of the town for their "super food" label in health food circles. Anything that purports health benefits and lend that crunchy, bubbly texture catches my attention. I tried the overnight chia seeds and oats pudding that my SIL recommended and enjoyed it for a nice breakfast variation at work. I had enjoyed chocolate chia pudding at a local restaurant, "Lyfe Kitchen" and had found the texture's uniqueness beyond the scope of my kitchen! Boy, was I wrong!

The ease of this recipe is just the icing on the cake: the no-dairy, no-sugar aspect and all the healthfulness of chia seeds makes it almost too good to be true! Except that it is true!

Ingredients

• Unsweetened vanilla Almond milk 1.5 cups
• Chia seeds 1/2 cup
• Raw Cacao powder (or baking cocoa powder) 1/4th cup
• Maple-Agave syrup blend (or Maple syrup)- 3 tbsp 
• Orange zest- 2 tsp
• Pinch of salt
• Vanilla extract- 1 tsp (optional if using vanilla flavored Almond milk)
• Raspberries and graham cracker crumble (or any berries) for garnishing

Makes about 5-6 small dessert cups

Mix all the ingredients except the berries and graham crackers in a mixing bowl making sure there are no lumps of the cocoa powder. Blending will make the pudding smooth for those who prefer the smoother texture. I think what makes this pudding extra special is the texture of the chia seeds so tastes great without blending. Set in the refrigerator in individual serving cups. Pudding will be ready to serve in 5-6 hours. Garnish as you like and serve cold. 

Low guilt choco-orange walnut brownies

Who doesn't like warm chocolate gooey brownies with some good old vanilla ice cream! I have experimented with many recipes/ingredients with varying degrees of deliciousness and nutrition value! I just tend to be slightly picky about what goes into the food that goes into my kids' growing bodies and brains. The more nutrition I can squeeze in while still keeping the taste, the better I feel about that dish! And this applies to desserts as well.

Kahan, my 7 year old is a foodie and takes on his mom. He is very curious on what's cooking in mumma's kitchen and if the aromas arouse his interest, he will want to pitch in some help climbing on the little step stool. And so here we were, the mommy-son duo whipping up some choco-orange goodness right before homework time! The results were mouth watering (plural because it's hard to stop at one!) minus the refined flour, sugar, oil, butter and eggless in case we want to recreate this for Nani (my mom) some day!

Ingredients
1 cup whole wheat flour
2/3rd cup unsweetened cocoa powder
1/4th cup Stevia-sugar baking blend
1/2 cup coconut sugar
1/4 cup roasted chopped walnuts
1/4 cup unsweetened shredded dried coconut
Zest of 1 orange
1/4th cup semi-sweet chocolate chips
Pinch of salt (to round out all the flavors)
1 teaspoon vanilla essence
1 teaspoon baking soda
1/3rd cup plain non-fat Greek yogurt
1/3rd cup coconut oil
3/4th-1 cup water (Almond milk or milk can be used as well) to bring it all together to a batter

Mix all the ingredients except water really well. Add water (or almond milk) slowly as needed to get the thick brownie consistency. Preheat the oven to 375 degrees F. Pour the batter in a greased baking pan. Bake for 25-29 minutes depending on your pan and oven; checking in between. Let it cool before slicing. Enjoy with a dollop of your favorite vanilla ice cream.