Cook Chickpea
1 and 1/2 Cups Chickpeas
Overnight soak the chickpeas.
1 Tsp Salt
5 Cups Water
Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.
Yields: 4 and 1/2 Cups Cooked Chickpeas
Cashew Raita
1/2 Cup Cashews, Soaked in water for 2 Hours or unto 12 Hours, Drained
3 Tbsp Lime Juice (Juice of 1 Lime)
1/2 Tsp Salt
1/2 Tsp Cumin Seeds
1 Serrano Pepper
1/4 tsp Garlic Clove, Chopped / Grated
1 Tsp Ginger, Chopped / Grated
3/4 Cup Water
Blend all the above until in blender until its totally smooth. Transfer it to a small mixing bowl.
1/3 Cup Onion, Chopped
1/3 Cup Carrot, Grated
1/3 Cup English Cucumber, Peeled, Remove Seeds and Grated in Big Hole Grater (1/2 English Cucumber)
1/4 Cup Mint / Cilantro Leaves, Chopped
Add cucumber, onion, carrot and mint to it. Mix well to combine. The raita can be prepared 1 to 2 days in advance and will become more flavorful as it sits.
Source: Combined holycowvegan and thefullhelping
Tandoori Cauliflower
1 Medium Head Cauliflower, cut into 1" Florets and Pieces
1/4 Cup Tahini
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika
1/2 Tsp Ground Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Salt
1/8 Tsp Ground Cayenne
6 Tbsp Water
2 Tbsp Lime Juice
Preheat the oven to 375 degrees F
Whisk together the tahini, cumin, coriander, paprika, turmeric, salt, cayenne, water and lime juice.
Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well.
Transfer the cauliflower and any sauce in the bottom of the mixing bowl to a parchment lined baking sheet.
Bake for 15 minutes, gently stir the pieces so that they don't stick too much to the parchment paper.
Return them back to the oven and bake for 15 more minutes or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful amber / red color.
Bowls
6 Cups Fresh Greens of your Choice (Spinach, Arugula, Romaine, Mache... whatever you have)
1/2 Cup Cilantro Leaves, Chopped
1/4 Cup Mint Leaves, Chopped
1 Cup Cooked Chickpea / Serving
Cucumber Chopped (Optional)
Carrot, Grated (Optional)
Purple Cabbage, Chopped (Optional)
Avocado (Optional)
Tomato, Chopped (Optional)
Buns (Optional)
Toss together greens, herbs, chickpeas. Divide them into 4 serving dishes and top each with cauliflower and a generous scoop of raita.
Taste Note: Tastes AWESOME
Serves: 4
Source: thefullhelping
1 and 1/2 Cups Chickpeas
Overnight soak the chickpeas.
1 Tsp Salt
5 Cups Water
Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.
Yields: 4 and 1/2 Cups Cooked Chickpeas
1/2 Cup Cashews, Soaked in water for 2 Hours or unto 12 Hours, Drained
3 Tbsp Lime Juice (Juice of 1 Lime)
1/2 Tsp Salt
1/2 Tsp Cumin Seeds
1 Serrano Pepper
1/4 tsp Garlic Clove, Chopped / Grated
1 Tsp Ginger, Chopped / Grated
3/4 Cup Water
Blend all the above until in blender until its totally smooth. Transfer it to a small mixing bowl.
1/3 Cup Onion, Chopped
1/3 Cup Carrot, Grated
1/3 Cup English Cucumber, Peeled, Remove Seeds and Grated in Big Hole Grater (1/2 English Cucumber)
1/4 Cup Mint / Cilantro Leaves, Chopped
Add cucumber, onion, carrot and mint to it. Mix well to combine. The raita can be prepared 1 to 2 days in advance and will become more flavorful as it sits.
Source: Combined holycowvegan and thefullhelping
Tandoori Cauliflower
1 Medium Head Cauliflower, cut into 1" Florets and Pieces
1/4 Cup Tahini
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika
1/2 Tsp Ground Turmeric
1/2 Tsp Ground Ginger
1/2 Tsp Salt
1/8 Tsp Ground Cayenne
6 Tbsp Water
2 Tbsp Lime Juice
Preheat the oven to 375 degrees F
Whisk together the tahini, cumin, coriander, paprika, turmeric, salt, cayenne, water and lime juice.
Place the cauliflower pieces in a large mixing bowl and add the sauce. Mix everything well.
Transfer the cauliflower and any sauce in the bottom of the mixing bowl to a parchment lined baking sheet.
Bake for 15 minutes, gently stir the pieces so that they don't stick too much to the parchment paper.
Return them back to the oven and bake for 15 more minutes or until the cauliflower is tender and a little crispy on the edges and the sauce has turned a beautiful amber / red color.
Bowls
6 Cups Fresh Greens of your Choice (Spinach, Arugula, Romaine, Mache... whatever you have)
1/2 Cup Cilantro Leaves, Chopped
1/4 Cup Mint Leaves, Chopped
1 Cup Cooked Chickpea / Serving
Cucumber Chopped (Optional)
Carrot, Grated (Optional)
Purple Cabbage, Chopped (Optional)
Avocado (Optional)
Tomato, Chopped (Optional)
Buns (Optional)
Toss together greens, herbs, chickpeas. Divide them into 4 serving dishes and top each with cauliflower and a generous scoop of raita.
Taste Note: Tastes AWESOME
Serves: 4
Source: thefullhelping
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