I get a lot of inspiration from cooking magazines and this is an adapted version of a recipe found in Eating Well. I should let you know that when I looked at it, I decided to make a vinaigrette to toss the dish in as I thought there was no way this would taste good enough or have the right texture but I was VERY pleasantly surprised. The ‘milk’ from the corn and the white beans give it an amazing texture and the spices give it an amazing taste. We had this for dinner last night and gobbled up all the left overs for lunch today. It was phenomenal for both and it looks quite pretty as well….
We enjoyed a drink with our dear friends Joel and Shanna the other day and what came up? Food, eating and recipes we enjoy, shocking I know! This recipe is courtesy of Tim Ferris and we actually enjoyed it at a dinner we had with him a few months back but I totally forgot about it until our friends reminded us of it. This recipe is an awesome alternative anytime you feel like a potatoe-y goodness but want a bit fewer cals and carbs. It tastes delicious and given that is it pretty much all vegetables, it is packed with a ton of nutrients and is quite filling. Last night we made some homemade curry and put it over this. It was phenomenal!
- 1 small head cauliflower (about 1½lbs), roughly chopped
- ¼ cup cashews, chopped (soak for 30min up to 8 hours prior to making)
- ¾ cup unsweetened coconut milk (feel free to use a light version if you’d like)
- 2 Tbsp water
- ¼ tsp curry powder
- Ground cinnamon
- Soak cashews for 30 min to 8 hours. Not required but suggested for a creamier mash.
- Place cauliflower, cashews, coconut milk, salt and water to a boil. Reduce heat cover and simmer for 20 minutes.
- Sprinkle in curry and a dash of cinnamon. Mash with fork or immersion blender until it is a mashed potato like consistency. Add more salt, cinnamon or curry as needed.
- Serve as a side with your choice of topping, or top with anything of your choice!
Photo Credit: Detoxinista
I’ve found curry recipes to be a little hit and miss… and I will safely say this one was a hit! After my post about butternut squash, I realized there are so many winter squashes out there I have yet to try. I found this recipe on Eating Well and was determined to try out this new squash. If you cannot find delicata you can replace with pumpkin, butternut or kabocha squash.
- 1 Tbsp curry powder
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 1 package (140z) extra-firm or firm water-packed tofu
- 4 tsp olive oil, divided
- 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
- 1 medium onion, halved and sliced
- 2 tsp grated fresh ginger
- 1 14oz can “lite” coconut milk
- 8 cups coarsely chopped kale or chard, tough stems removed
- 1 Tbsp lime juice, plus more to taste
- Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
- Heat ½ the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
- Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
- Remove from the heat and stir in lime juice.
Serving suggestion: Serve over grain of choice