Thai-Style Creamy Coconut Lentil Mushroom Soup

My experience cooking Thai food is relatively recent, but since I started experimenting a few years ago it has probably become my favorite cuisine — aside, of course, from Indian. I find the unique fragrances and flavors of Thai ingredients — coconut, lemongrass, galangal and, of course, chilies — quite irresistible, as well as being easy to combine with all sorts of vegetables to make healthy and delicious meals.

I've lately been making an effort to incorporate even more vegetables into my meals, and the presence of part of a head of cauliflower and some homemade Thai green curry paste in my refrigerator led naturally enough to a Thai-style vegetable soup. With the addition of earthy green lentils, tangy tomatoes, red peppers, bean sprouts, plump oyster mushrooms — also an essential of Thai cooking, in my humble opinion; coconut milk, tamari sauce and an assortment of spices, the result was a creamy, fragrant, hearty and nourishing soup that made the best of a blending of Thai and other south Asian cuisines. Each bowl — and in fact each spoonful — was a wonderful contrast in seasonings and textures that made it a big hit with me, my husband and my best friend Basil.

Thai-Style Creamy Coconut Lentil Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on October 27. 2014 A creamy, fragrant, hearty and nourishing vegetable, mushroom and lentil soup with coconut milk and Thai and south Asian seasonings Print this recipe Ingredients: 1/2 oz (14 g) dried mixed mushrooms 2 tablespoons coconut oil or sesame oil 5 green onions, white and green parts, sliced and separated 1 cup cauliflower, trimmed and cut into bite size pieces 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 3 Thai or red cayenne chilies, seeded and finely chopped 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 2 to 3 tablespoons Thai green curry paste, to taste 2 large tomatoes, chopped 14 oz (400 mL) can coconut milk 3 to 4 cups vegetable stock or water 1 cup green lentils 3 lemongrass stalks, trimmed, cut into quarters and slit lengthwise 1 tablespoon tamari (soy) sauce 8 oz (225 g) oyster mushrooms, roughly chopped 3 red bell peppers, seeded and chopped small handful of bean sprouts 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper juice from 1 lime (2 tablespoons) Instructions: Soak the dried mushrooms in 1 1/4 cups of hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the white parts of the green onion to the pan along with the cauliflower. Stir for 5 to 7 minutes, until the onion has softened and the cauliflower begins to brown a little. Add the garlic, ginger, chilies and spices to the pan. Stir for a minute or two. Add the Thai green curry paste, stir once, and then add the tomatoes. Cook for another few minutes to slightly reduce the tomatoes. Pour in the coconut milk, 3 cups stock or water, lemongrass, the reserved mushroom soaking water, and the lentils. Bring to a boil, reduce the heat to medium low, cover, and simmer until the lentils are tender — about 25 minutes. Now add the tamari, green parts of the green onion, dried and fresh mushrooms, red pepper and bean sprouts. Simmer for another 10 to 15 minutes, adding a up to 1 cup more stock or water as necessary to achieve your desired consistency. Season with salt and pepper to taste and stir in the lime juice. Cook for another few minutes and discard the lemongrass pieces. Serve hot, alongside a bed of fresh cooked white jasmine rice. Makes 6 servings

Other Thai soups from Lisa's Vegetarian Kitchen:
Thai Red Curry Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: Marsen Jules

CURRY ROASTED CAULIFLOWER & QUINOA SALAD

Get ready for a different flavor sensation! It's a nice balance of sweet, a bit of tang and curry flavor that I just can't get enough of. If you love roasted cauliflower and the combination of ingredients in this salad, I have no doubt you will find this to be a great addition to your meal rotations.

This recipe came about from a recent trip to a small grocery store near me. I picked up a version they had and thought it was good enough to recreate for the recipe collection. The quinoa is my own addition, I wanted to add some protein and extra fullness to the salad. The remaining ingredients are almost the same. I did have to guess at the dressing but it came out perfect, even better than theirs I think...much less oily. This can easily be a side salad or a full meal. Great for to-go lunches as well, can be served at room temp or chilled. 

To all of those who have picked up a copy of THE ARCHIVES VOL 1, thank you so much! :)

Roast your cauliflower and prepare your quinoa...



Mix the dressing and gather the rest of the ingredients...



toss everything together and you're ready for a flavorful and filling salad!

CURRY ROASTED CAULIFLOWER & QUINOA SALAD

Ingredients

• 1/2 cup dried quinoa
• 1 cup water (or just under)
• 1 large head of cauliflower
• 1 medium apple (I used Fuji), cored and diced
• 1/2 cup golden raisins
• 1/3 cup shredded coconut

Dressing

• 3 tablespoons grapeseed or olive oil
• 2 - 3 tablespoons apple cider vinegar 
• 1 tablespoon dijon mustard
• 1 tablespoon pure maple syrup
• 1 tablespoon lemon or orange juice
• 1 tablespoon water
• 2 teaspoons curry powder
• mineral salt & fresh cracked pepper, to taste

Preheat oven to 425 degrees F. Cut cauliflower into florets. Lay in a single layer on a large rimmed baking sheet. Add a drizzle of oil and toss to coat. Roast in the oven for 40 minutes, mixing the cauliflower around half way through. Remove from oven, let cool. 

Rinse your quinoa using a fine mesh sieve (honestly, I usually skip this part but have it here for good measure. Don't feel you have to do it but you may find that you prefer it that way.) In a medium pot/pan, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, turn heat off, uncover and let rest for 15 minutes. Fluff with a fork and set aside.

In a small bowl, mix together the ingredients for the dressing. Set aside to let the flavors develop. Taste for seasoning adding anything extra you might like. 

In a large mixing bowl, combine quinoa, cauliflower, apple, raisins, shredded coconut and dressing, toss well to coat. 

Serve at room temperature or chilled.

Serves 4

Notes:

If you know and love the Orange Muscat Champagne Vinegar from Trader Joe's, or elsewhere, this is a great place to use it! Use it in place of the apple cider vinegar.

Sub in a tablespoon or so of water for the oil. Try using 1 tablespoon oil and 2 - 3 tablespoons water.

Feel free to use regular raisins or currants. Cranberries may even be a nice change up.

For my quinoa, I buy one bag each of white and tri-color and mix them together creating a nice blend of color and texture.

Enjoy this flavor combination, it's delicious!

Aloo Gobi with Chickpeas - A Twist on a Classic

While my usual version of aloo gobi needs little adornment, I couldn't resist adding some chickpeas to this traditional dish for a protein boost. An additional bonus is it helped fill out the meal resulting in less cooking when I was feeling a bit sluggish and lazy.

Not that you would ever know that laziness motivated the creation of this vibrant dish that went so well with a side grain dish and some leftover soup as a starter. Full of spicy zest and substance from the vegetables and the legume, complement the meal even further with some homemade dosa or other preferred Indian flat bread for a veritable feast if you have the time, although if served with basmati rice you will still have a perfectly balanced and nourishing meal.

Aloo Gobi with Chickpeas

Recipe by Lisa Turner Cuisine: Indian Published on June 10, 2014 Classic curry of cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added Print this recipe Ingredients: 1/3 cup dried chickpeas (1 cup cooked) 3 tablespoons coconut oil or other oil 1 1/2 teaspoons brown mustard seeds 1 1/2 teaspoons cumin seeds 2 tablespoons fresh ginger, grated or minced 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne a few pinches of asafetida 1/2 tablespoon dried fenugreek (methi) leaves, crumbled 2 large potatoes, cut into thin wedges or strips 1 small cauliflower, cut into 2-inch florets 3 medium tomatoes, finely chopped 2 teaspoons coconut sugar or brown sugar (optional) water as needed 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) 1/4 cup fresh chopped parsley or cilantro, plus more for garnish Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Vring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard and cumin seeds and fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Add the ginger and chilies to the pan and stir for another few minutes until fragrant. Add the ground coriander, ground cumin, garam masala, turmeric, cayenne and asafetida, and stir for 1 minute. Next add the potatoes and cauliflower, toss to coat, and fry, stirring often, until the vegetables begin to brown slightly. Add the tomatoes and sugar if using, and bring to a gentle boil. Reduce the heat to medium-low and cover. Simmer until the vegetables are tender, stirring often and adding a little water if too dry. After about 15 minutes, add the cooked chickpeas to the pan and simmer for another 5 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated. Stir in the salt, lime juice and parsley or cilantro, and simmer for another few minutes. Serve hot, garnished with more chopped parsley or cilantro and a sprinkle of garam masala. Makes 6 servings

More Indian vegetable dishes you are sure to enjoy from Lisa's Kitchen:
Aloo Mattar (Potato and Pea Curry)
Cauliflower and Pea Curry
Chana Chaat (Tangy and Tart Chickpea Salad)
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

I'm sharing this with lovely Susan, who is hosting MLLA this month.

On the top of the reading stack: Gogol

Audio Accompaniment: Vladislav Delay

Gently Simmered Cauliflower in a Spicy Tomato Sauce

After deciding between a craving for broccoli or cauliflower, I settled on the subtler tasting cauliflower as I wanted a curry too and this vegetable is a perfect vehicle to carry a spicy bouquet. I've certainly been making a more concerted effort of late to come up with fancier vegetable sides to go along with meals needing an extra dose of veg. The advantage of this one is it comes together in hardly anytime at all once your prep is done. And it adds elegance and flare to the dinner table.

If desired, add a few handfuls of spinach near the end of the cooking time before adding the chickpea flour and simmer gently until wilted for extra flavor and earthiness.

Gently Simmered Cauliflower in a Spicy Tomato Sauce

Recipe by Lisa Turner Cuisine: Indian Published on May 21, 2014 Tender pieces of fresh cauliflower simmered in a spicy, fragrant and delicious Indian-style tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil or other oil 1 small red onion, diced 2 cloves garlic, minced 1 1/2 inch piece fresh ginger, minced or grated 1 jalapeño, seeded and diced 1 fresh red chili, seeded and diced 1/2 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1/2 teaspoon cayenne 1 teaspoon sea salt, or to taste 1 1/2 lbs (675 g) cauliflower, trimmed and cut into uniform bite-size florets 3 medium tomatoes, diced 1/2 to 1 cup water 2/3 teaspoon garam masala 1/3 cup fresh parsley or cilantro, finely chopped 2 to 3 tablespoons toasted chickpea flour (see note below) Instructions: Heat the oil in a large saucepan over medium heat. When hot, Add the onion and sauté until it begins to soften — about 5 minutes. Add the garlic, ginger, jalapeño and chili to the pan and stir for another few minutes. Now toss in the ground corander, ground cumin, turmeric, mustard powder and cayenne, and stir for another minute. Stir in the salt and add a few spoonfuls of tomato. Stir to deglaze the pan and then add the cauliflower. Stir to coat and then add the rest of the tomatoes along with 1/2 cup of water. Bring to a boil, adding more water as necessary. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the cauliflower is fork tender — about 12 to 15 minutes. Stir in the garam masala and half of the chopped parsley or cilantro. Sprinkle in a some of the toasted chickpea flour and stir well to combine. Add more to achieve your desired thickness. Simmer gently for another few minutes. Stir in the rest of the parsley or cilantro and serve hot. Makes 4 to 6 side servings Note: I consulted a few recipes while drafting this recipe and one element of the dish I was inspired to add was the toasted chickpea flour. Thanks to Raghavan Iyer, author of 660 Curries and Indian Cooking Unfolded for the inspiration. It is not necessary for the dish but it thickens up the sauce and adds a bit of nuttiness. You many also just sprinkle in a bit of chickpea flour or other flour to thicken or add less water and simmer down the tomato sauce before adding the cauliflower. If you do wish to toast the chickpea flour, heat a large non-stick skillet over medium-heat. Add a cup of sifted chickpea flour and stir, constantly, scraping the bottom of the pan so that the flour doesn't clump for about 15 minutes or until it turns a reddish brown and gives off a nutty aroma. Cool completely before storing in a well-sealed jar in the refrigerator. This is a great addition to a wide array of curries and soups. The toasted flour will keep for at least 6 months.

Other recipes featuring cauliflower you are sure to enjoy:
Mixed Vegetable Coconut Curry
Aloo Gobi
Cauliflower and Pea Curry
Curried Cauliflower and Black-Eyed Pea Soup

On the top of the reading stack: browsing

Audio Accompaniment: Vladislav Delay

Greek-Style Cauliflower Gratin with Feta and Olives

In my quest to incorporate vegetables more regularly into my meal planning, cauliflower has been taking a prominent role lately. Apart from the delightfully sweet and earthy flavor and crunch of fresh cauliflower, it's a wonderfully versatile vegetable that can star with so many other strong-flavored ingredients and in so many different cuisines.

Indian curries have long been among my favorite ways to feature cauliflower, but I've got to say now that Greek flavors are another favorite candidate.

It could be my weakness for good quality sheep milk feta cheese and Kalamata olives, but baking lightly steamed cauliflower and olives in a tangy herbed tomato sauce topped with browned feta cheese and bread crumbs was such a winning combination not only for me but also for my husband and best friend Basil that I ended up making it twice in short succession. It's that good, and disappeared quickly on both occasions.

This is also a great side to keep in mind when you need or desire to make things up ahead of time, because everything can be assembled in the casserole dish and left for hours on the counter or in the refrigerator before baking. I have a feeling that crumbled soft goat cheese would work well in the topping as well instead of feta cheese (just add more salt to the casserole in that case). But whether you use feta or goat cheese, the key as always is to choose top quality ingredients. Inferior olives and cheese will just mute the other flavors instead of enhancing them.

Greek-Style Cauliflower Gratin with Feta and Olives

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Greek Published on April 24, 2014 Fresh steamed cauliflower and plump Kalamata olives baked in a tangy herbed tomato sauce topped with feta cheese Print this recipe Ingredients: 1 large cauliflower, cut into bite-size florets 2 tablespoons olive oil + more for greasing the baking dish 1 medium tomato, chopped 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1 teaspoon dried oregano 1/2 to 1 teaspoon dried thyme 1/2 to 1 teaspoon dried dill 1/2 teaspoon sea salt, or to taste 2 tablespoons lightly toasted pine nuts 14 to 16 Kalamata olives, pitted and halved fresh ground black pepper to taste juice from 1 small lemon (2 tablespoons) 1 1/2 to 2 cups feta cheese, crumbled 1/3 cup Greek yogurt 1/4 cup bread crumbs Instructions: Steam the cauliflower pieces until just tender, about 6 to 8 minutes. Meanwhile, brush a 2-quart baking or casserole dish with olive oil and set aside. Preheat an oven to 375°. In a large bowl, combine 1 tablespoon of the olive oil with the tomato, garlic, jalapeño, paprika, oregano, thyme, dill and salt (it shouldn't be necessary to add much salt as both the feta cheese and olives will add plenty of saltiness). Stir in the cauliflower, pine nuts, olives, black pepper and lemon juice. Toss to coat the cauliflower. Transfer to the prepared baking dish. In medium bowl, mix together the feta cheese and yogurt and mash with a fork. Make sure to leave some decent sized chunks of feta. Evenly distribute over the top of the cauliflower. In a small bowl, toss together the bread crumbs and remaining tablespoon of olive oil. Sprinkle over the cheese layer. Bake uncovered for 35 to 45 minutes or until the top is lightly browned and the liquid has reduced. Makes 6 servings

More cauliflower dishes you are sure to enjoy from Lisa's Kitchen:
Broccoli Cauliflower Mornay
Cauliflower & Olive Salad
Cauliflower and Green Pea Curry
Curried Cauliflower and Black-eyed Pea Soup
Mixed Vegetable Coconut Curry

On the top of the reading stack: Dead Souls by Gogol

Audio Accompaniment: Nicolas Bacher

Thai Red Curry Vegetable Soup

My husband adores my Thai-style soups and curries nearly as much as he enjoys my Indian creations. I made this just as I was coming down with a cold (which I am still fighting) and it was just what I needed. The soup was soothing on the throat, warming and packed full of vital nutrients. Once everything is prepped, it comes together in no time at all and fills the kitchen with the lovely aroma of Thai flavors. The addition of coconut milk lends a delightful creaminess to the soup and surely adds to the elegance.

I usually have homemade Thai red curry paste on hand, so when the craving hits for Thai, I have most of the staples on hand. You can of course use any Thai curry paste, but I encourage you to make your own because it's superior in flavor to most store-bought brands and you can make it as hot or mild as you wish. An additional bonus is that my version is completely vegetarian. It keeps well in a sealed glass jar for a good month or more.

Thai Red Curry Vegetable Soup

Recipe by Lisa Turner Cuisine: Thai Published on February 5, 2014 A Thai-style "cream of tomato" soup with coconut milk and loaded with fresh vegetables Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 tablespoon sesame oil 3 cups cauliflower florets 4 green onions, green and white parts sliced and separated 2 to 3 tablespoons Thai red curry paste, to taste 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 fresh green chili, seeded and finely chopped 1-inch piece galangal or ginger, minced 3 large tomatoes, diced 14 oz (400 mL) can coconut milk 2 cups vegetable stock or water (add more as needed) 1 lemongrass stalk, trimmed, cut into quarters and crushed with a knife 1/2 tablespoon tamari (soy) sauce 1 cup green beans, trimmed and cut into 1-inch pieces 1/2 cup bean sprouts 8 fresh oyster mushrooms, roughly chopped juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper Instructions: Soak the dried mushrrooms in 1 1/4 cups of hot water for 20 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the cauliflower and the white parts of the green onions. Stir for 5 to 6 minutes or until the vegetables begin to brown. Add the curry paste, cumin, coriander, paprika, green chili and galangal or ginger, and continue to stir for another minute. Add the tomatoes and pour in the coconut milk, vegetable stock or water, and the reserved mushroom soaking water. Stir in the lemongrass and tamari. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the green beans, bean sprouts, fresh and dried mushrooms, and continue to simmer for another 5 minutes or so. Season with salt and pepper and stir in the lime juice. Serve hot or warm. Makes 6 to 8 servings

This is my contribution to No Croutons Required. Jacqueline is hosting this month. You are invited to share a vegetarian soup or salad.

More Thai dishes that you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Coconut Mango Salad
Massaman Curry with Paneer Cheese

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: various noises

Curried Cauliflower and Black-Eyed Pea Soup

Serving black-eyed peas on New Year's Day is thought to bring good luck and prosperity for the upcoming year. Because they swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins as well. Frequently the peas are served with cooked greens, particularly collard greens, which symbolize money, and cornbread — representing gold. Whether these delightful legumes bring good luck or not, the meal was certainly an enjoyable one. I never need a particular reason to cook with black-eyed peas, but here's hoping for peace and inspiration for 2014.

Combining vegetables and legumes in a warming soup is a simple solution to providing a nourishing meal in the cold weather months and a cold and harsh winter it has been thus far. The curry spices not only add an extra layer of warmth to the soup experience, they lend an attractive coloring as well. Savour a bowl of this soup and focus on the warmth, rather than the frigid snowscape just outside your window.

Cauliflower goes especially well with north Indian curry spices; the taste and texture of this gently cooked vegetable absorbs the spices and provides a wonderful contrast with the sweet, earthly and slightly nutty flavor of the black-eyed peas. Simple, fragrant and bursting with goodness.

Curried Cauliflower and Black-Eyed Pea Soup

Recipe by Lisa Turner Cuisine: Indian Published on January 6, 2014 A fragrant, colorful and nourishing curried cauliflower and black-eyed pea soup that is as simple as it is delicious Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 1/2 tablespoons ghee, butter or olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 large shallot, finely chopped 2 red or green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri chili powder 2 cups cauliflower, cut into 1 1/2 inch florets 1/2 cup water 3 plum tomatoes, finely chopped generous handful of dried curry leaves, crumbled 3 to 4 cups water or vegetable stock 1/2 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh chopped parsley or cilantro for garnish (optional) Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until just tender — about 30 to 40 minutes. Drain and set aside. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the shallot, fresh chilies and ginger, and stir for a few minutes to soften the shallot. Now add the coriander, turmeric, cumin and chili powder, and stir for another minute until fragrant. Add the cauliflower and 1/2 cup water. Cook, stirring often, for 5 to 10 minutes until the cauliflower is just tender. Add the tomatoes and curry leaves, and continue to cook, stirring often, for another 5 minutes. Stir in the cooked black-eyed peas and pour in the water or vegetable stock (3 cups if you want a thicker soup or 4 cups for a thinner soup). Bring to a gentle boil, reduce the heat to low, and cover. Simmer for 10 to 15 minutes. Stir in the garam masala, lemon juice and salt. Cover again and let simmer for another few minutes before turning off the heat. Let the soup sit for a few minutes and then serve hot, garnished with parsley or cilantro if desired. Makes 5 to 6 servings

I'm sharing this soup with Ricki's Wellness Weekend.

More Indian cauliflower dishes you are sure to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Indian-Style Cream of Cauliflower Soup
Rice and Cauliflower Pilaf
Cauliflower and Pea Curry
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: The Vegetarian's Complete Quinoa Cookbook: From the Ontario Home Economics Association

Audio Accompaniment: Kolsch

Roasted Cauliflower + Chickpeas + Mustard Dressing

Can I interest you in some roasted cauliflower? Or maybe some roasted chickpeas? These are both just about the greatest thing ever...at least in my book they are! Pair them with this mustard dressing and you've got yourself another simple dish that is sure to please. I love all the ingredients in this recipe but have to admit that once I put the mustard dressing together, I wasn't so sure if it might have too strong of a mustard flavor. I was pleasantly surprised to find that once the dressing was mixed with the roasted chickpeas and cauliflower it mellowed out immensely. This has ended up being a new favorite dish of mine for ease of preparation and great flavor. It is also a complete meal with the addition of quinoa that adds extra protein and fiber so you can be sure you are getting what you need from your plant based diet. Try adding in some brussels sprouts as well for a nice variation. 

The recipe was first spotted within the beautiful blog photos from Bluebird and originates from Gwyneth Paltrow's and Julia Turshen's cook book, It's All Good. A quick google search gave me the ingredients and more inspiration to put this together. 

Gather your ingredients and begin...

Start by preparing your chickpeas and cauliflower for roasting...roast for 45 minutes.

In the meantime, prepare your dressing and cook your quinoa. Just a note about the dressing, I chose to use lemon instead of white wine vinegar like the original recipe called for. I also sought out a Dijon mustard that didn't use white wine vinegar. My reasoning is that white wine may or may not be a vegan product as many use animal remnants in the production. After searching on the shelves I found this great Dijon mustard from Maille that doesn't use any white wine vinegar in the ingredients, just vinegar. And as luck would have it, it is an award winning Dijon mustard! Win, win. And the lemon in the dressing to me was just perfect!

Once chickpeas and cauliflower are ready...toss with the mustard dressing and serve over a bed of quinoa. Simply wonderful!

Roasted Cauliflower + Chickpeas + Mustard Dressing

Ingredients

• 1 can (14 oz) garbanzo beans (chickpeas), rinsed, drained and patted dry on a kitchen towel
• 1 large head cauliflower, cut into florets
• olive oil
• mineral salt
• 1 cup quinoa (I used tri-color)
• 1 1/2 cups water or vegetable broth
• 1/4 cup fresh Italian parsley, chopped
• fresh cracked pepper, to serve
• lemon wedges, to serve

Mustard Dressing

• 1 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• juice from 1 lemon or 1 tablespoon apple cider vinegar 
• 1 - 2 tablespoons evo or olive oil

Preheat oven to 400 degrees.

Prepare cauliflower and chickpeas, toss together in a large roasting pan with 2 tablespoons of olive oil and dash or two of salt. Roast for 45 minutes, stirring every 15 minutes or so.

In a medium pot, add quinoa, water and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove cover and let set 10 minutes and fluff with a fork.

In a small bowl, prepare your mustard dressing and set aside. You may like to double this recipe and have some to drizzle over top your plated serving.

Once roasting is done, let cool a few minutes. While still warm, place cauliflower and chickpeas in a medium size bowl, add dressing and toss. Add in parsley last or top your portion when before serving. Tastes great warm or at room temperature.

Serve cauliflower and chickpea mix over a nice bed of quinoa along with lemon wedges.

Serves two with left over quinoa.

Enjoy often and eat more chickpeas!