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

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

Dairy Free Cauliflower Pizza

cauliflower pizza
With the remake of my green goddess pasta I figured it was time to also update the pictures, in addition to the recipe. Without the cheese on top of the pizza, its important to put really flavourful ingredients. The mix of both the tomato sauce and the dairy free pesto makes you completely forget about the salty cheese. At the end of the day, it’s important to remember this is made from cauliflower and won’t be completely reminiscent of the dominos you’re used to. However, this grain free pizza is light and refreshing and has been liked by every single person I have ever served it too! Remember you can add any toppings you like; I’ve added a fried egg and hot sauce for brunch and it’s incredible!

Pizza Base Ingredients:

• 1 head of cauliflower
• 3 eggs
• 1 cup almond flour (or meal)
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper to taste

Pizza Toppings Ingredients:

• 4-5 tbsp tomato sauce
• 4-5 tbsp vegan pesto (recipe here)
• roasted sweet potato
• broccoli
• pine nuts
• fresh basil
• mushrooms cooked in 1 tsp olive oil, salt and pepper
• good quality extra virgin olive oil

cauliflower pizza

Directions:

1. Preheat oven to 425 F. Line a pizza pan with parchment and grease well with olive oil. Using a box grater or food processor, grate the cauliflower until it looks like rice. Using a cheese cloth or strainer, squeeze as much water as possible out of the cauliflower. Add to a bowl with eggs, almond flour (meal_, garlic, oregano,salt and pepper. Mix until combined.

2. Press the dough into the pan leaving it thicker towards the edges for a crust. The bigger your pan, the thinner the dough will be. Bake for about 30-35 minutes or until evenly golden brown.

3. When pizza is golden, remove from the oven and spread dollops of the pesto and tomato sauce evenly over the crust. Swirl together using a spoon then sprinkle with desired toppings. If you are adding cheese, put back into the oven to melt for 5-7 minutes. Top with fresh basil and extra virgin olive oil to serve.
cauliflower pizza