Some people find it hard to believe that I don’t like rice. I just think it’s boring and a total waste of my
time calories. If I’m gonna eat empty calories, it’s gonna be cake and not rice, ya hear? So when I started seeing recipes for cauliflower “fried rice” I was all over it. Genius: fried rice with nutrients!
Cauliflower “fried rice”, makes about 3 servings
-2 T sesame oil
-1 small onion
-1 cup sliced mushrooms
-1 large head cauliflower
-1 knob fresh ginger (we’ll grate this to be about 1 T ginger)
-2 cups mixed frozen vegetables
-1 cup frozen kale
-1/2 cup sliced water chestnuts (optional, for crunch)
-1/4 cup raw cashews
-salt & pepper
-2-3 T soy sauce (or aminos to make it gluten-free)
Let’s do this:
Dice your onion.
Once the mushrooms are soft, add the ginger and stir to combine. Add the cauliflower and stir. Reduce heat to medium-low, cover and cook for about 5 minutes. You want the cauliflower to soften but not get mushy.
Crack the two eggs in a small bowl and whisk. We need to cook the egg. You have a choice: you can scramble the egg in a separate pan, or you can make a hole in the middle of the veggies and add the eggs like I did. Either way, let the egg cook through and then stir in with the rest of the cauliflower. Add the soy sauce and stir to combine.
For DR-Dad’s birthday, we went a silent retreat. Luckily, he wasn’t offended that I volunteered to spend time with him as long as he didn’t talk. (Kidding!)
We really did go on a silent retreat though. It was only one day, thankfully, because DR-Dad doesn’t exactly have a career as a monk ahead of him. At one point, he ran around the room shouting “I just LOVE these socks!!!” Yep, that happened. At a silent retreat. Anyone who hadn’t grown up with this man might have been embarrassed.
One great thing came out of the retreat though (besides quality time, of course). This stew. It was served at lunch, and the woman who ran the retreat was kind enough to give me the recipe. It is the perfect fall sunday dinner. I’m packing up the leftovers now for lunch.
Weekend Vegetable Stew, adapted from Veggiyana Cookbook
-8 cups vegetable broth
-2 cups water
-1/2 cup pearled barley
-1/2 yellow split peas
-1/4 cup white beans (I used baby lima beans)
-1/2 cup dried mushrooms (I used shitake, but any will work!)
-1 T thyme
-1 t cumin
-1/2 t coriander
-1 t marjoram
-2 t salt, divided
-1 T celery seeds
-1 bay leaf
-3 medium carrots
-2 roma tomatoes
-1 cup frozen corn kernels
-1 cup frozen peas
-6 kale and/or swiss chard leaves (I used a combination)
-1/2 cup canned pumpkin
-1/4 t paprika
-1/2 t pepper
In a big ol’ pot, add your water and broth, split peas, barley, beans, mushrooms, thyme, cumin, coriander, marjoram, 1 t salt, celery seeds, and bay leaf. Bring to a boil and then reduce heat to medium. Cover and cook for an hour.
First things first: A very big birthday shout out to my bestie! True to form, it’s a gazillion degrees out today. In the 25+ years we have been friends, I’m not sure we have a picture from her birthday where my hair isn’t freaking the hell out and my eye makeup isn’t rolling down my cheeks. Que sera, sera.
Maybe it’s just me, but it seems like every year starting on January 1st the temperature increases a tiny bit each day, reaching a dramatic crescendo on July 7th, when every restaurant/bar’s air conditioning breaks. If I wasn’t so grateful for her friendship, I’d probably hate this day. Love you, Jo!
Curried Sweet Potato & Quinoa Wraps, serves about 4, inspired by Healthy Happy Life
-2 sweet potatoes
-1 T oil (I used coconut, but any oil will work)
-1 c quinoa
-2 t curry powder
-1/2 c frozen peas
-1/2 c raw cashews
-2 T maple syrup
-1 T rice vinegar
wraps (I’ve used both spinach and plain wraps with success)
salt & pepper to taste
Preheat oven to 400 degrees. Measure out your cup of frozen peas and leave them on the counter to thaw.
While the sweet potatoes are baking, add your quinoa to a saucepan and top with 2 cups water. Stir in the curry powder. Bring to a boil, then cover and simmer until the quinoa is cooked (you can tell it is cooked when it’s little tail pops out). Usually takes about 15 minutes.
There’s nothing like a one-pot wonder to make my night! As you might have noticed, I got Heidi Swanson’s new book in the mail and I couldn’t wait to put one of her spring recipes to use!!! I needed to get rid of some asparagus and green peas, so I added them to her chickpea and dandelion dish, with great results.
I’m a lover of all greens, but if you don’t like stronger greens, then go for something milder than the dandelion, like spinach or kale. Dandelion is not for the faint of heart, but I like it. Heidi says to look for young dandelions that are about the length of a pencil.
Asparagus, chickpea, dandelion and green pea one-pot wonder, inspired by Super Natural Every Day
1 can chickpeas, drained and rinsed
1 bunch thin asparagus
1 bunch dandelion (I cut mine into 3 inch pieces to make it easier to cook)
1 c fresh peas (you can also use frozen)
4 cloves garlic
zest from one lemon
3 T olive oil
1 t sea salt
Let’s do this:
Get a big ol’ skillet and add the olive oil, garlic, and salt while it is still cold. Stir until the garlic starts to cook but don’t let it turn brown. Add the asparagus and cook for about 3-4 minutes, stirring occasionally. Add the peas and dandelion and cook/stir for about 3-4 more minutes, until the dandelion starts to wilt. Stir in the chickpeas to warm them up, and add in the lemon zest right before you take the skillet off the heat. Add more salt if needed and serve!
The thing I really love about Heidi’s recipes is that I always look at the ingredient list and think that they will be bland, but she gets me every time with a delicious flavorful recipe! Touche, Heidi, touche.
Among a very exclusive circle (read: 3 people) my guacamole is pretty famous. They even call it guaca-molly.
So when I saw a green pea guacamole recipe in the Whole Foods flier last week, I knew I had to guaca-molly-ize it. The first time I made it, I thought it tasted to much like peas (at this time, its only appropriate to link to this video because it cracks me up – love the lady almost spitting out her water).
Good times. So anyway, my version cuts the peas in half and adds edamame and a little extra avocado. Like guacamole, you don’t want to make this too far in advance because it will go brown. But you do need a little advance planning because you’ll need to thaw the peas and edamame – I just tossed these in the fridge the day before to defrost.
1/3 cup cilantro
1 cup frozen green peas (thawed)
1 cup frozen shelled edamame (thawed)
1-2 avocados, peeled and pitted (I only had 1 1/2, but would have used 2 if I hadn’t used half on my salad earlier!)
4 green onions, roughly sliced
3 cloves garlic
juice of one lime
1 t sea salt
Add the garlic and onion to the food processor and let ‘er rip (I always process garlic/onion first to save myself chopping time). Add the cilantro and process again.
Add the remaining ingredients and purée until smooth.
Serve with chips or veggies!