Cauliflower and Potato Curry*
4 cups potatoes -- peeled/quartered
1 small cauliflower -- cut into florets
1 pinch asafetida
3/4 tsp. ground turmeric
1/2 tsp. chili powder
1 1/2 tsp. ground cumin
3/4 tsp. salt
1 pinch sugar
2 tomatoes -- chopped
1 1/4 cups water
1/2 teaspoon garam masala
1/2 cup wheat berries (optional)
Add all ingredients to a crockpot and cook on low for
approximately six hours. If you're adding wheat berries, cook
them on high with an additional cup of water for an hour, then
add remaining ingredients and cook on low. With the wheat berries,
if things start drying out, add more water. *From http://soar.berkeley.edu/recipes/vegetarian/curry/recipe44.rec
Cumin Cauliflower Soup*
I love this soup (the cumin does it!) on rainy winter nights.
2 cups coarsely chopped cauliflower
1 cup coarsely chopped carrots
1 cup coarsely chopped leeks
2 tbsp. butter or olive oil
2 tsp. cumin seed (powder is also fine)
2 cups water or stock
1/4 tsp. black pepper
1 1/2 tsp. sea salt.
Steam the cauliflower and carrots until tender. Sauté leeks
for a few minutes and add cumin, sauté for another minute.
Transfer ingredients to the blender and puree until smooth. Add a
little stock if necessary.
Into your cooking pot add the remainder of the stock with the
salt and pepper. Heat gently for 15 minutes. *From Salt Spring
Island Cooking. Published by Macmillan Canada.
Golden Spiced Cauliflower*
1 onion, peeled and chopped
2 tbsp. oil
1 garlic clove, crushed
1/2 tsp. turmeric
1 tsp. ground coriander
2 cardamom pods
1/4 cup (generous) water
salt and freshly ground black pepper
Garnish: sprig of mint
Sauté the onion in the oil in a medium saucepan for 8 minutes,
then add the garlic; turmeric, coriander and cardamom. Stir over
the heat for a further 2-3 minutes.
Add the cauliflower, turning it gently with a spoon to coat
with the onion and spice mixture, then add the water and some
salt and pepper. Bring the mixture to a boil.
Cover and leave to cook gently for about 15 minutes, until the
cauliflower is just tender. Shake the pan from time to time to
prevent sticking and ensure even cooking.
Check the seasoning, then garnish with a sprig of mint and
serve the cauliflower immediately. *From The Complete Vegetarian
Guide. Published by Pantheon Books
bugus@ladybugorganics.com
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