Lentil Bowl with Spicy Cashew Sauce

Lentil Bowl with Spicy Cashew Sauce
There has been so much amazing action on Instagram lately and I’ve been loving all of your feedback. This recipe was requested by you! It is one of my weeknight go-to’s. I’ve been loving having a few vegan recipes to quickly put together throughout the week. You can prepare all of the components over the weekend and utilize them in different ways throughout the week. Feel free to use your favourite veg or even switch up a different bean-the possibilities are endless! For the base of this recipe I use the crispy cauliflower brown rice that I posted last week. I make a big batch and eat it throughout the week (FYI quite delicious with fried eggs over top!). Remember that healthy eating doesn’t need to be expensive, difficult or confusing. Buy real food and spend a few hours preparing and you’re set.
Lentil Bowl with Spicy Cashew Sauce
Serves 3-4

Ingredients:

• 1 tbsp sesame oil or avocado oil
• 1/2 red onion, sliced (about 1 cup)
• 2 bell peppers, sliced
• 1 zucchini, sliced
• 1/2 cup red cabbage, shredded
• 1 cup broccoli, chopped
• 3 cups cooked brown lentils (1 cup dry if cooking from scratch)
• salt
• 1 batch of Crispy Cauliflower Brown Rice
• 2 scallions thinly sliced (whites only)
• 1/4 cup toasted pumpkin seeds
• lime wedges (for serving)

Sauce Ingredients:

• 1/2 cup cashew butter (peanut or almond butter works well too!)
• 1 tsp sesame oil
• 1/4 cup rice vinegar
• 3 tbsp reduced sodium gluten free tamari
• 3 tbsp sambal oelek or sriracha
• 1 tsp honey or maple syrup
• juice of 1 lime
• 3 tbsp of water

Directions:

1. If you are cooking your own lentils, put them on the stove first. While they are cooking, heat 1 tbsp of desired oil into a large non-stick skillet over medium/high heat. Cook red onion until they soften, season with salt and add peppers. Cook for another 5 minutes.

2. Once peppers have softened, add zucchini and cook until they begin to slightly brown. Add red cabbage and allow to soften (about 6-7 minutes). Add your broccoli, stir, and turn heat to low.

3. For the sauce, add all ingredients to blender and continue to pulse until smooth.

4. Time to assemble! Add your cauliflower brown rice to a bowl, top with veggies, lentils, scallions and pumpkin seeds. Serve with the spicy cashew sauce and lime wedges.

Lentil Bowl with Spicy Cashew Sauce

Crispy Cauliflower Brown Rice

Crispy Cauliflower Brown Rice

Hey guys!
Sorry for the lack of posts this last month. I was on holiday, sick and then super busy with work so I have not had much time to post! Luckily, I caught a few hours to write up recipes you all have been patiently waiting for.

This new recipe came from lots of recipe testing with cauliflower. Like most cauliflower replicas (cauliflower mashed potatoes, rice etc…) I find it really never does a good job at imitating the real thing. Although it may look similar, the taste and texture are far different. So in an attempt to make good use of leftovers, I mixed together my cauliflower ‘rice’ with leftover brown rice – crisped it in a pan and… the result was INSANE. By mixing the brown rice with cauliflower you are upping your veggie intake and cutting the starch so I definitely allow myself to have a bigger portion. No unsatisfying, bland, watery rice here. The mix of soft and crispy rice adds texture to any dish.

The rice definitely has an asian flare to it, but if you are pairing it with sides that don’t go well with asian flavours simply replace sesame oil with avocado or olive. This makes a great base for any grain bowl (recipe coming next week!), or as a side to fish, meat or veg protein. All you need is a few ingredients and you’re set!

Ingredients:

• 1 head cauliflower
• 1 tbsp sesame oil (for a less asian taste, use olive or avocado oil)
• 1/4 cup chopped green onion
• 1 garlic clove, finely chopped
• pink Himalayan salt, to taste
• 3 cups cooked short grain brown rice (I like Lundberg)

Directions:

1. Wash and chop cauliflower into chunks. Transfer trunks to food processor and pulse until it looks rice. Alternatively, you could also shred the cauliflower with a box grater.

2. Heat sesame oil in large pan over medium heat, and begin to sauté the green onions for about 5 minutes. Add your garlic, sauté for another 30 seconds then add in your grated cauliflower. Season with salt.

3. Cook cauliflower until tender and until most of the moisture is cooked out (about 8-10 minutes). Taste and season more if necessary.

4. In a large bowl, mix together the cooked cauliflower and cooked brown rice until combined.

5. Heat a large skillet over medium-high heat lightly coated with sesame oil or avocado oil. Once hot, add your rice mixture and pat down so the rice makes good contact with the bottom of the pan. Allow to cook for a few minutes or until browned, then flip. Cook until browned and crisp!

6. Serve with a fresh squeeze of lime and more green onion if desired.

Crispy Cauliflower Brown Rice

Creamy Mashed Cauliflower

Cauliflower Mash
I’ve tried a few versions of cauliflower mashed ‘potatoes’ that taste nothing like the real thing. They were always really watery and not reminiscent of creamy garlicky mashed potatoes. I set the idea of this dish aside up until recently, when I had a whole head of cauliflower that I didn’t know what to do with. I had made enough of my delicious cauliflower pizza and was ready to use the veggie in another way. So, I decided to attempt the recipe myself with the intention of making it creamier without added dairy. The secret ingredient to the added creaminess without added fat or unwanted flavour is white beans. Not only do they add great protein, but they add a thickness and creaminess that is normally lacking from cauliflower. I love this recipe for the summer as it’s lighter than traditional sides and it has so much flavour! It goes really well with fish, meat and tofu.

Ingredients:

• 1 head of cauliflower, roughly chopped
• 2 tsp olive oil or ghee
• 1 french shallot, sliced
• 1 1/2 tsp garlic, chopped
• 1 1/2 cups white beans (rinse well if using canned)
• salt and pepper to taste
• good quality extra virgin olive oil for garnish

Directions:

1. Steam cauliflower until tender.

2. In a small pan, heat ghee or olive oil over medium heat. Sauté shallot with a good pinch of salt until soft, then add garlic and cook for 1 minute.

3. Into a food processor or high powered blender, add cauliflower, onion, garlic and all of the oil. Blend until creamy. Add beans and blend again until no lumps remain. Season with salt and pepper.

4. Serve with a drizzle of good quality extra virgin olive oil and extra pinch of pepper!

Cauliflower Mash