Cauliflower Rice

Courtesy of Kitchen Dispensary http://thekitchendispensary.wordpress.com/

We’ve been getting a lot of Cauliflower in our organic vege box recently. It’s the poor cousin to broccoli who always gets picked first. So we have to come up with creative ways to let that cauli-wall-flower shine through. This cauliflower salad is reminiscent of stir fried rice. You basically just need a base of cauliflower and the sesame oil and tamari dressing, then you’re free to change up the other vegetables in this dish to make your own variations. Here’s the combination I whipped up the other night.

Ingredients

• 1 small head cauliflower
• 2 carrots
• 1 large stalk celery
• 1 stalk spring onion
• 1 red bell pepper
• 1/2 cup sprouted sunflower seeds
• 1 Tbsp tamari
• 2 Tbsp cold-pressed sesame oil
• Juice of 1 lemon

Method:

1. Chop the cauliflower into florets and place a few at a time into the food processor or blender. Pulse until it looks about the size of grains of rice and place in a large bowl.
2. Chop the carrots and do the same as with the cauliflower.
3. Dice the bell pepper, celery and spring onion and combine with the remaining ingredients in the bowl.
4. This should keep for a few days in the fridge.

Cauliflower is a member of club cruciferous, just like Kale, Broccoli and Cabbage. These types of vegetables promote liver detoxification and help to prevent cancer. The phytonutrients contained in Cauliflower tell your genes to make more of the enzymes that are involved in detoxification which is why cruciferous vegetables are shown to be more effective in fighting cancer. If that wasn’t enough, Cauliflower is also very high in Vitamin C, it has more than oranges. These facts, figures and more are available over at World’s Healthiest Foods.

Marinara sauce

Courtesy of Gone Raw http://goneraw.com/recipe/marinara-sauce-0

Servings: 2

Ingredients:

• 1 ripe tomato
• 1/2 cup sun-dried tomatoes, soaked or oil-packed
• 1/2 red bell pepper, chopped (about 1/2 cup)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh basil, or 1 teaspoon dried
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed garlic (1 clove)
• 1/4 teaspoon plus 1/8 teaspoon salt (or to taste)
• Dash black pepper (optional)
• Dash cayenne

Preparation:

Place all ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Keeps for three days in the fridge.

Variations:
- For puttanesca sauce, increase the cayenne to 1/8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce

- For Middle Eastern Marinara Sauce, Adda dash of black pepper, ground cardamom, ground cinnamon, and ground cumin

Note: Its not necessary to soak the dried tomatoes. In the picture they are not soaked, and the sauce still comes out great. However, if you soak them it might be more fluid if you like it that way.

Mexi Fiesta Soup

Courtesy of Vegan Raw Food http://veganrawfood.blogspot.com/

Ingredients:

• RAW Mexican Soup
• 2 tomatoes, chopped
• 2 large red bell peppers, chopped
• 1/4 cup sundried tomatoes, packed
• 1/4 cup fresh cilantro, packed
• 2 stalks celery, chopped
• 1 tbsp jalapeno
• 3/4 cup water
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp real salt
• 3/4 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1 clove garlic (cut in half and take out vein)
• dash of cayenne (opt)

Preparation:

Blend in blender. You can put your bowls in your dehydrator for a few hours to warm up before you top with your favorite toppings.

Optional toppings: tomato, avocado, onion, corn, shredded cabbage, dash of oregano, sprouts

Irish Cottage Pie

Courtesy of Supreme Master Television http://www.suprememastertv.com/bbs/board.php?bo_table=vege&wr_id=571&goto_url=&url=link2_0&sca=&page=17#v

INGREDIENTS:

Cottage Pie

Filling:

• 400 grams minced soy protein
• 4 carrots
• 3 tomatoes
• 1 leek
• ¼ red, green, yellow bell peppers
• 4 ounce mushrooms
• 1 celery stalk, sliced thinly
• 3 bay leaves (optional, minced)
• ½ teaspoon chili flakes
• Mixed herbs
• 2 teaspoons Parsley, minced
• 2 teaspoon vegan bouillon
• 1 teaspoon vegan gravy mix in 400 milliliters water
• Soy sauce
• Black pepper
• Sea salt
• Grated nutmeg
• Olive oil

Topping

• 8 medium potatoes, peeled.
• Vegan butter
• Salt
• Pepper
• Soy milk

Garnish (optional)

• Chives
• Parsley
• Green salad
• Grated carrot with vegan French dressing and sesame seeds

PREPARATION: Cottage Pie Fillings: Put on the oven to start at 180 degree. Heat the oil and add in some olive oil. When oil is hot enough, add in the carrots, leeks, bell peppers, tomatoes, mushrooms, celery. Stir all that together. Add chili flakes, mixed herb, parsley. Mix them well. Add veggie mince, mix that around well. Then add stock. Cover with lid, let simmer for 10 minutes. Add more water if needed. Add a little soy sauce, black and white pepper, and some sea salt. Give it a good stir. Add nutmeg.Stir it around again.Turn off the stove. Topping: Boil potatoes, add a little salt.When it’s cooked, drain off the potatoes. Add a little vegan butter and a little soy milk, and mash it well. Baking: Put fillings into the pan, and topped it with mashed potatoes. Put in the oven for about 30 minutes. Garnish: Put pie on the plate, place some fresh chives, fresh parsley, fresh green salad, grated carrot drizzled with some vegan French dressing and some sesame seeds aside.