vegetable diaries

Posts Tagged ‘gluten-free’

creamed cauliflower soup- recipe

Posted by vegetablediaries on January 17, 2010

creamed cauliflower soup

This recipe is inspired from Yamuna Devi’s recipe in her cookbook “The Vegetarian Table- India.” My version uses only cauliflower and no potatoes or rice. This is perfect for a rainy day or when your throat needs something soothing and your belly needs something delicious!

Serves 6 – 8

Ingredients

2 smallish cauliflower heads, cut into large florets
6 ½ cups water
½ tbsp ground coriander
¼ tsp turmeric
1 tbsp fresh ginger, chopped
2 serrano chilies, chopped
1 ½ tsp kosher salt (or to taste)
fresh ground pepper (to taste)
½ tsp black mustard seeds
1-2 tbsp extra virgin olive oil
¼ cup chopped cilantro

Method

1. Combine the cauliflower, water, coriander, turmeric, ginger, and serrano chilies in a soup pot. Simmer until the vegetables are tender, about 30 minutes.
2. When the vegetables are cooked, use an immersion blender (or in batches in a blender) puree until the mixture is smooth.
3. Reheat the soup.
4. Heat the olive oil in a small saucepan over medium heat. Add the mustard seeds and let them splutter. Add the mustards seeds to the soup and stir. Add the chopped cilantro. Enjoy!

creamed cauliflower soup

Posted in gluten-free-friendly, indian, recipes, vegan | Tagged: , , , , , | 6 Comments »

ginger & garlicky tamari brussel sprouts- recipe

Posted by vegetablediaries on January 13, 2010

ginger & garlicky tamari brussel sprouts

welcome to my lunch! brussel sprouts are one of my favourites and this recipe is quick and easy to make. the results are amazing. for those people who aren’t fond brussel sprouts, i hope this recipe will turn you around!

Ginger & Garlicky Tamari Brussel Sprouts

Ingredients

1 lb. fresh Brussel sprouts, halved
3-inch piece of fresh ginger, grated with a microplane
4 cloves garlic, chopped
1/8 tsp cayenne pepper
lots of freshly ground black pepper (to taste)
1 ½ tbsp wheat-free tamari (or to taste)
2 tbsp extra virgin olive oil
1 tbsp black sesame seeds
freshly chopped cilantro for garish

Method

Add the oil to a 10-inch skillet and heat the pan over medium heat. When the pan is hot add the ginger and garlic (don’t let them burn!). Next add the Brussel sprouts, cayenne and black pepper, then add the tamari and combine well. Turn the sprouts so that they are face down on the pan. Cover the pan and cook for five or so minutes, or until they start to brown. When the sprouts start to get nicely brown, stir and turn off the heat. I prefer my Brussel sprouts to have a nice bite (not soggy), so I don’t like to overcook them. A good rule of thumb is to aim for retaining their bright green colour. Add the sesame seeds and garnish with cilantro. Enjoy!

ginger & garlicky tamari brussel sprouts

Posted in gluten-free-friendly, recipes, vegan | Tagged: , , , , , | 3 Comments »

 
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