Cauliflower and Sweet Potato Curry

Slow cooker/crock pot
2 medium-large sweet potatoes, skinned and cubed
2 cups cauliflower, chopped
1-1/2 cup frozen or fresh peas
1 package veggie Chik'n Strips (optional, but highly recommended)
1 cup vegetable stock
1 cup coconut milk (I used light)]
1 teaspoon raw sugar
1 teaspoon crushed garlic
1 small jalapeno, finely chopped
Bunch of cilantro, chopped
1/4 teaspoon turmeric powder
2 teaspoons curry powder
Soy milk (optional, see below)

Method . . .
Place the cubed sweet potatoes, chopped cauliflower, and peas in the slow cooker.

In a medium-sized bowl, combine the vegetable stock, coconut milk, sugar, garlic, jalapeno, cilantro, turmeric and curry powders.

Pour this mixture over the veggies and mix around a bit to coat.

Turn the slow-cooker on the LOW setting and cook for 4 to 5 hours. If you're in a pinch and would rather wait only 2 to 3 hours, you may use the HIGH setting. However, I've read that that makes it all a bit more mushy.

You may find that you want more liquid in the pot. If so, feel free to add splashes of soy milk as desired. However, note that the veggies will cook down.

If you plan to eat the meal the day you make it -- once it is ready, add the Chik'n Strips and heat until they are warm. I decided to add these last so they didn't get too soft. And, actually, we ate ours the next day . . . so I poured the vegetable curry into a big pot, heated it up again (on the stove) and THEN added the Chik'n strips.

Cauliflower Zahlouk

1 large cauliflower (largest you can find), cut into small florets
4 cloves garlic, whole
1 strip fresh lemon peel
1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice
3/4 cup chickpeas, drained and rinsed
2 Tbsp oil cured black olives, roughly chopped
3/4 cup – 1 cup charmoula dressing, thinned with lemon juice

Charmoula Dressing (makes 1 cup)
1/8 cup lemon juice, plus 1 Tbsp
1/8 cup red wine vinegar
3 cloves garlic, finely minced
1 tsp paprika
1 tsp ground cumin
1/8 tsp cayenne
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
1/2 cup olive oil, plus some extra if needed
salt & pepper

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).

While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.

Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.

Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.

Caramelized Onion & Shiitake Pasta

2 tbsp. unsalted butter
2 small (or 1 very large) yellow onions, diced
1 lb. shiitake mushrooms, cleaned, stems removed and sliced
1/4 cup Italian Parsley leaves
2 tbsp. olive oil cup olive oil
1 tbsp. lemon juice
1 tsp. sea salt
1 lb. pasta
Parmesan cheese for dusting

Heat a large saute pan over medium-low. Once it’s hot, melt the butter and add the onions. Saute for 20 – 30 minutes or until the onions soften and begin to brown. Add the mushrooms and cook for another 10 – 15 minutes, then add the salt.

While the mushrooms and onions are cooking, prepare the parsley pesto. Chop the parsley leaves and finely as possible, then mix together with the olive oil and lemon juice. Set aside.

Cook the pasta according to package directions (don’t forget to salt the water!) – until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.

Toss the pasta into the large saute pan with the onions and mushrooms and add the pasta water. Mix until well-combined.

Serve in bowls, top with a spoonful of the parsley pesto and a generous dusting of Parmesan cheese.