You may have noticed just a few of my recipes call for ghee. ;-) So I'm overdue for sharing a recipe for ghee itself. It’s an all-seasons pantry staple in my kitchen and it couldn’t be quicker or more satisfying to make.Read More
It's a new year -- Happy 2018, you guys! There's something about starting a new year - even though, technically, I know nothing has changed between the 31st and the 1st - that makes me feel lighter, refreshed, and inspired. But in all honesty, we don't need to wait for January for a fresh start. I'm sharing a two-minute strategy I use to reset and get clear on my intentions, any day, any month. And in terms of food, this Everyday Dal is the ultimate reset, whatever the need. It's been one of my go-to recipes for years, whether I need a warm and nourishing pantry meal or a hearty breakfast (yep!).Read More
Are you feeling a bit chilly this week? Maybe fall has moved in for good where you live and evening temperatures are dipping quite low now. If so, you'll definitely want to make this curry soon!Read More
There's a technique for cooking vegetables from this cookbook that I love because it is easy to execute, only dirties one pan, and uses less oil than roasting would, which is nice sometimes. I do love roasting, but sometimes I want something gentler, something stewed. Do you ever feel that way?
When I say stewed here, I am talking about a shallow stew. Water is added not even half way up the vegetables so they partially stew and partially steam. Once the vegetables have cooked (all of 8 minutes), the remaining water becomes a slightly thickened, nutrient-rich, reduction sauce concentrated in flavor from the vegetables and spices.
Because of the sauce, this vegetable dish pairs well with grains/quinoa/beans/lentils, basically anywhere a little extra liquid is welcome. I like to make it with a lentil dal or mung bean curry (pictured), served over rice with the vegetables and their sauce alongside, all in one bowl. This is another favorite one-bowl meal, and it's pretty delish if you ask me.
Speaking of one-bowl meals, all of this time I have neglected to tell you that my Mediterranean Bulgur Bowl was featured on Buzzfeed's 30 Delicious Meals In a Bowl! Thank you Buzzfeed!
Gently Stewed Cauliflower and Sweet Potatoes
- Knob coconut oil (or ghee)
- 1 inch piece ginger, grated or finely chopped
- 1 tsp. mustard seeds (optional)
- 1 tsp. turmeric powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. ground cardamom
- 1 small head cauliflower
- 1 small sweet potato
- 1 cup water
- Heaping 1/2 tsp. salt
- 1 Tbsp. coconut butter or splash of coconut milk (optional)
- Prepare the vegetables: Divide cauliflower into small florets and chop tender stem into bite size pieces. Peel sweet potato if not organic, cut lengthwise into 4 planks, stack planks (may want to do in 2 batches), and cut across the planks to make narrow batons.
- Add coconut oil to a medium high-sided saute pan (one with a lid) over medium heat. Once coconut oil is just melted, add ginger and spices (mustard seeds, if using, through cardamom). Stir around to coat in oil and toast until fragrant (about 30 seconds).
- Add vegetables, stir to coat in spices, then add water and salt. (You want just enough water to come 1/3 of the way up vegetables, so you may need to adjust water according to the size of your pan).
- Cover, reduce heat to a gentle simmer, and cook until cauliflower is just fork tender (8-10 minutes), stirring once halfway through.
- Remove from heat and if desired, stir in coconut butter or coconut milk.