On the recommendation of Melissa, I just ordered the books “Skinny Bitch” and “Skinny Bitch in the Kitch”. I am such a believer that food is powerful medicine and can change how we feel inside and out, and, from what I’ve heard, this book is about how becoming vegan is the best possible way to eat for health and vitality.
In celebration of that idea, I am going to share with you one of my favorite vegan recipes. It is adapted from “The Garden of Vegan” which is one of my favorite cookbooks.
Not wanting to misrepresent myself, I am not a vegan, but I make a lot of vegan and vegetarian meals in my kitchen. I think that focusing on plants and whole grains is an excellent way to support our overall wellbeing!
Ginger, Potato, and Cauliflower Toss
2 medium potatoes, cubed 1 T fresh ginger, minced 1 T dark sesame oil 1 T olive oil 1 onion, chopped 2 c cauliflower, cut into bite sized pieces 1/2 c light coconut milk 1/2 t salt 1/2 t black pepper 1/2 t tumeric 1/4 t chili powder 1/4 t smoked spanish paprika 3/4 c baby peas, fresh or frozen
In a large saucepan, saute the onions in olive oil until they begin to soften. Add potatoes, cauliflower, ginger and sesame oil and saute until the potatoes and cauliflower begin to brown a bit. Add all the spices and toss with the veggies until fragrant. Add the coconut milk and toss well. Reduce heat, cover, and allow to simmer for 5-7 minutes, until veggies are tender to your liking. Add peas and allow to simmer for an addition 2-3 minutes until peas are cooked.
Serve over brown basmati rice or whole wheat couscous.
Makes two generous servings. I suggest doubling the recipe as this will get gobbled up!