Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry | Vegetarian Recipes

Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

Ingredients:

Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
Add all remaining spices including salt Stir well
Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro

Cauliflower Puree, Aka Fauxtatoes | Vegetarian Recipes

Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
Drain it thoroughly Puree in blender or food processor
Add butter and season to taste salt and pepper

Cheesy Cauliflower Gratin / Casserole | Vegetarian Recipes

Steam the broccoli florets until somewhat tender about 10-15 minutes I use frozen pre-cut which takes about 15
In a gratin dish or 11 x 7 casserole dish mix the mushroom soup with the milk season with the pepper and turmeric
Mix in the cheeses
Coat the cauliflower in this mixture cover with the breadcrumbs
Bake for 20-25 minutes at 350F or until golden brown on top broil for an extra 5 minutes for an extra crispy top

Fermented Giardiniera | Vegetarian Recipes

2 cups thinly sliced carrots
2 cups thinly sliced red bell peppers
1 1/2 cups thinly slice onions
2 cups thinly sliced celery
4 cups cauliflower florets
2 cups thinly sliced green tomatoes
2 thinly sliced red jalapenos keep seed for more heat
3 long green chili pepperoncini peppers
3 -5 garlic cloves peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Prepare brine by dissolving the salt in water
Mix all the ingredients except the brine in a large bowl
Add them to the Fermenting Vessel of choice check description above packing them down as you go
Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
Be sure to secure towels with a very tight rubber band or the ring from the canning jars
Place the jar out of direct light
Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
If to your taste transfer the jars to the refrigerator
Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
This doesnt need to be done in my home because we help ourselves to it daily

Porte Maillot Sauce | Vegetarian Recipes

1/2 cup carrot peeled and shredded
1/4 cup onion peeled and cut into fine shreds
1/2 garlic clove minced
1/4 cup celery cut into fine shreds
1/2 cup cauliflower cut into fine shreds
2 leaves lettuce shredded best with a good leaf lettuce
1/4 cup butter no substitutions
1/2 cup cooked dried lima beans sub canned lima beans or butterbeans rinsed and drained if you wish
1/2-3/4 cup dry white wine
salt and pepper to taste take caution not to oversalt if serving with ham the meat will be salty enough to add piquancy to t

Melt the butter in saucepan
Add minced and shredded vegetables; simmer but do not brown
When cooked add lima beans and wine
Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham

Threadgill's French Quarter Pasta Salad | Vegetarian Recipes