Savory Plant Based Dishes
I spent the weekend eating too much. Has that ever happened to you? I caught a cold that lasted longer than two weeks recently and because my taste buds were shot, I was eating sugary, salty, delicious (I think, I couldn't smell) food. While I was indulging (whoever said "no one eats when home with a cold", hasn't met me- I ate everything just so I could taste something).
When I was finally feeling better, I decided to cook something plant based as a way to get rid of all the fatty and salty stuff I've been consuming the past week while home with a cold. I think I have mentioned that I'm inspired by cultural cuisines and I wanted something Indian inspired.
Turmeric and Curry Powder always remind me of Indian Food. I love the vibrancy of these spices. I'm always attracted to cooking with spices that have so much color and turmeric has the best color! I use turmeric at night to help me sleep and relax. It has anti-inflammatory properties that help me. I'm always on my feet during the day so at night, I want to just relax. So I sprinkle a teaspoon into my dandelion tea.
What a colorful dish right? It's the combination of turmeric and curry powder.
1 whole head of cauliflower cut into florets
1 cup of pre-made millet n mushrooms (cook millet according to instructions with 1 cup of sliced mushrooms and two parts vegetable stop for liquid)
2 tsp of turmeric
1 tsp curry powder
salt and pepper to taste
1 tsp butter or oil
1/2 cup of rainbow chard chiffonade (roll leaves into "cigars" and slice thinly to create ribbon- like strips)
1-2 sprigs of cilantro
1/3 cup sunflower seeds
1. Heat cast iron pan (this helps to char the cauliflower and also cooks it evenly) to medium heat. In a bowl, season Cauliflower florets with the spices.
2. Add one tsp of oil and add the cauliflower and cook until most of it is charred and softened. Set aside into a bowl.
3. Fill a bowl with the millet mixture, then add cauliflower and top with sunflower seeds and freshly chiffonade chard and top with a cilantro sprig.
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I will be back next week, with another blog post and another recipe.
Until then, take care!