I picked up this recipe from watching an episode of Ree Drummond’s Food Network show Pioneer Woman which was focused on quick AND healthy 16-minute meals. Of the three meals she made, two were vegetarian! One of the vegetarian dishes was a hummus wrap with roasted peppers, artichoke hearts and feta cheese with a tossed green salad – Yum 😋. The other vegetarian dish was a cauliflower sauté with Asian flavorings. The dish I chose to make right away was the cauliflower sauté. This dish has loads of cauliflower and easy to find store-bought Asian sauces. I modified the original recipe by adding bell peppers and tofu to amp up the vegan protein and served this outstanding cauliflower sauté with royal rice made with coconut milk, garlic and onions. Give it a try. Continue reading Cauliflower Sauté with Peppers and Tofu
An issue of Food and Wine magazine arrived in the mail and I was pleasantly surprised to see that it was completely dedicated to the cuisine of Mexico. In this issue the two recipes that got me intrigued were vegetarian dishes that combined Mexican and Indian flavors. One of the recipes was for a dish called royal rice and the other one was for Indian pakoras made with chickpea flour, Mexican herbs, and Mexican lager beer. The rice dish is really interesting because it is a blend of Indian and Mexican flavors all mashed up into one main dish that can be had with yogurt raita or as a side with fish or chicken. Continue reading Royal Rice. A fusion of Mexican and Indian flavors.