I had more energy than normal tonight following an awesome workout so I prepped dinner with a little extra love and passion. As it happens, it came out awesome and was actually pretty simply so I wanted to share. I stir-fried a bunch of veggies, made a quick (literally under five minutes) red curry and served it over cauliflower fried rice. The most time-consuming part was food processing the cauliflower, but you could always do this in advance or just dice it up small. Any veggies will do 🙂
Red curry veggies over cauliflower fried rice
for stir fry
coconut oil (or whatever oil you use for higher heat)
LOTS of roughly chopped veggies (I used 1 green bell pepper, 1 zucchini, 1 package of shitaki mushrooms, a few handfuls of bean sprouts, 1 medium yellow onion)
1 clove garlic, roughly chopped
for fried rice
about a thumbs worth of butter (or your favorite fat)
1 head of cauliflower, food processed until rice size
~1 cup frozen peas
for red curry
coconut/extra virgin olive oil
~2 tbsp red curry paste
1/2 can full-fat coconut milk
First, heat coconut oil over medium-high heat in a wok or heavy pan. Toss in all stir fry veggies and cook about ten minutes until soft but still with a bit of crunch and color. Take them off the heat and put to the side.
Next, heat butter in the same pan over medium heat and add cauliflower. Make sure to coat it all with whatever fat you are using and cook until slightly brown and toasted looking, about 10-15 minutes. Then, create a hole in the middle so that pan is showing, add a little more butter and then eggs, beating slightly in the pan. When mostly cooked, stir eggs fully into cauliflower and add peas. Cook another two or three minutes. You can add coconut aminos or soy sauce at the end for flavor.
You can be be making the curry in a second pan at the same time. Heat up coconut or olive oil over medium-low heat. Add curry paste and toast a few minutes until fragrant. Mix in coconut milk and just heat through. Finally, toss veggies and simmer all together for another five minutes.
Serve over fried rice and enjoy.
One day last week, while attempting an aerobic walk during the arctic blast, my friend Lara and I were discussing what to make for dinner, and she mentioned vegetarian chili. This used to be one of my staples, especially when I wasn’t eating meat, but I have not made it forever. So I decided to make one that night. Please note: I wasn’t thinking about this blog when I was cooking, so there are neither pictures nor a precise list of ingredients. This barely counts as a recipe, consider it more of add-on that you can use when developing your own chili with your favorite ingredients or a trusted recipe.
Or, since chili is pretty fool-proof you can just take me at my word.
Really, the only reason I am posting about this at all is that I randomly tried something new that ended up coming out great and I had to share. I chopped the uncooked carrots and portobello mushrooms super fine in the food processor, until they were almost the size and texture of big breadcrumbs. Then I added the mixture to the chili when I put in the tomatoes and broth. The result was that the sauce took on the texture of meat chili, and it added the extra veggies and flavor without more chunks.
Here’s sort of what I did:
A few tbsp EVOO
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
a few garlic cloves, chopped
2-3 carrots, peeled
6-7 baby portobello mushrooms
*Not positive on the quantities of carrots and mushrooms, I would say I had about 1.5 cups of the ground mixture in the end
1 large jalepeño, diced
*spice mixture (more on this below)
1 can each: Red kidney beans, black beans and garbanzo beans, rinsed
1 28-oz can whole peeled tomatoes
~2-3 cups veggie broth (I actually used chicken but can go full veggie here)
- Sauté the onion, peppers and garlic in olive oil for 10-15 minutes until onions are golden
- Add in chopped chili pepper and your spice mixture. Stir and cook for a few more minutes. I didn’t have chili powder in the house (dumb because I made some for Christmas as gifts and didn’t keep any for myself!) so I mixed together paprika, cumin, salt, pepper, cayenne and turmeric until it tasted good.
- Chop carrots and mushrooms in food processor
- Stir everything else into the pot: beans, tomatoes, carrot/mushroom mixture and broth as needed (just enough so it’s not too thick)
- Boil and then simmer, uncovered, on medium low for an hour.
I’d love to hear how this turns out if you try it, so please share below!