Rosemary Mashed Cauliflower

This recipe in Nom Nom!

Have you ever tried substituting mashed potatoes with cauliflower? The results are delicious. I think I first discovered this idea when I tried the South Beach diet once. However add some macadamia nut butter and rosemary to the dish, and this little recipe rocks!

I originally stumbled across this recipe in the Get Naked Fast cookbook by Diane Stabos. Which by the way, is a must buy if you’d like to move toward a vegan diet.

Rosemary Mashed Cauliflower

1 head Cauliflower, chopped
1/2 cup Macadamia Nut Butter
2 tbsps Olive Oil
1 teaspoon fresh Rosemary, chopped
1/2 teaspoon Garlic
1/2 teaspoon Salt
Rosemary for Garnish

Steam Cauliflower in hot water for 3-5 minutes. Blend in food processor until grainy — but don’t over process until it’s liquidy. Add into the food processor the macadamia butter, rosemary, olive oil and salt. Process until fluffy.

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The End of Fall

Photo taken by thehipvegetarian

Pumpkins during the Fall season are simply beautiful.

However before they lose their luster, I always bake them to freeze so I can make soups throughout the rest of the year.  Take them to the slaughter-house, I say!

If you haven’t done so already, now is the time to start the process before they start to mold from the inside out.

This year I gutted my Blue Hubbard pumpkin and filled it with about a quarter-cup of water, baked it at 350 degrees until the skin was tender enough to be pierced by a fork.  I found this to be much easier than cutting the pumpkin into sections before baking or peeling  it raw.

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A Cornucopia of an Idea

Click on image to watch the video on how to assemble this elegant puff pastry.

A lot of my friends are passing recipes back and forth on Facebook for Thanksgiving.
Here’s a simple and elegant idea for serving your vegetables, compliments of Vegetarian Times — Thanksgiving Roasted Vegetable Cornucopias.
I think I just might have to accept the challenge and try this idea. How unique.

Vegetables Korma

Photo taken by thehipvegetarian

Tonight I had Naan in the house that I didn’t want to go to waste, so this gave me the good opportunity to try out a new recipe that I have been saving from my Vegetarian Times magazine.  Vegetables Korma is a traditional Indian dish. To make it simple, Vegetarian Times suggests that frozen vegetables be used.  Which is a good way to combine all those individual frozen vegetable bags with only a handful of food left in them.

This can also easily be converted into a vegan dish by using coconut milk instead of heavy cream.

I was surprised by how fast the meal came together.  I placed the rice on the stove top burner to cook and by the time it was finished the meal was ready to be served.

This recipe is very mild in flavors, not spicy at all. This might be a good introduction to Indian food for those who don’t like curry or spicy cuisine.

The original recipe says it serves two, however this was a lot of food. I think you could easily serve six if you add in the chickpeas.

Photo taken by thehipvegetarian

My husband said he liked it, however he suggested that the Masala could be quadrupled.  He pulled out the spice and started sprinkling it on his serving.  I thought I’d give it a try, and he made a good call.  However I will disclose that we do like Masala on our popcorn.

Vegetables Korma

  • 1/2 cup basmati rice
  • 2 medium tomatoes, cut into chunks
  • 1/2 small white onion, cut into chunks
  • 1 1/2 Tbs. minced fresh ginger
  • 1 Tbs. vegetable oil
  • 1/2 tsp. garam masala or curry powder
  • 1/4 tsp. plus 1/8 tsp. ground cardamom
  • 2 Tbs. golden raisins
  • 2 cups frozen mixed vegetables, such as green beans, cauliflower, carrots, lima beans, and zucchini (12 oz.)
  • 1 7-oz. can chickpeas, rinsed and drained (3/4 cup), optional
  • 3 Tbs. fat-free evaporated milk or heavy cream
  • 1 Tbs. toasted slivered almonds, optional

DIRECTIONS

1. Cook rice according to package directions.
2. Purée tomatoes, onion, and ginger to paste in food processor or blender.
3. Heat oil in saucepan over medium heat. Add garam masala and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato purée and raisins. Simmer 2 minutes, or until sauce thickens slightly.
4. Stir in frozen vegetables; chickpeas, if using; and evaporated milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 6 to 7 minutes, or until vegetables are tender. Serve over rice. Sprinkle with almonds, if using.