Spicy* Turmeric Pickled Cauliflower

Recipe from Chef Reilly Meehan (Instagram)
Husband-Tested in Alice’s Kitchen
Makes 2 (1 quart) Mason Jars

These spicy turmeric cauliflower pickles are just lovely. They will keep for a few weeks in the fridge.  Make a batch today so you’ll have a little flavor pop with your meals. 

1 head cauliflower (I used ½ head purple and ½ head orange.)
1¼ cup white vinegar
½ cup apple cider vinegar
¼ cup sugar
½ cup water
2 teaspoons salt
1-2 serrano peppers, sliced (I used one so that it wouldn’t be too spicy for the hubster.  You can also remove the seeds and the membranes to remove some of the heat.)
1 inch piece ginger, cut into chunks
3 cloves garlic, smashed
1 teaspoon peppercorns 
½ -1 teaspoon red pepper flakes (I used ½ teaspoon.) 
1 teaspoon ground cumin
1-2 teaspoons turmeric (I used 1 teaspoon because turmeric flavor can be a bit strong.)

Place all ingredients (except cauliflower) into a pot over medium heat and bring to a boil. Once it boils, turn to low and steep for 10 minutes.
Cut the cauliflower head into bite-sized chunks then place into a pickling jar, layering with the ginger, garlic and serrano pepper(s) from the pickling liquid. 
Pour the hot liquid over the cauliflower.  If the cauliflower is not covered with liquid, just add a bit of water to the jar until they are. Allow to sit at room temp for 30 minutes before popping on the lid. They will be ready to eat the next day and will get better the longer they “pickle” in the fridge.
Store the jars in the fridge for up to 4 weeks.
 

Tabbouleh

 

Recipe from Bob's Red Mill

Husband-Tested in Alice's Kitchen

Makes 6 servings

1 cup Bob's Red Mill Bulgur

1 cup boiling water

3 cups finely chopped fresh parsley

1/4 cup finely chopped fresh mint (I use spearmint.)

1/4 cup finely minced scallions

2 medium tomatoes, seeded and diced

1 medium cucumber, seeded and diced

1/2 teaspoon kosher salt

1/4 teaspoon ground cumin

1/4 teaspoon ground black pepper

3 Tablespoons fresh lemon juice

3 Tablespoons olive oil

Combine bulgur and boiling water.  Let soak for 1 hour.  Drain well and squeeze out any excess water.  In the meantime, place the herbs, the scallions, the tomatoes, the cucumber in a large bowl.  Put the salt, cumin, pepper, lemon juice and olive oil in a jar with a lid.  Shake well to combine.  When the bulgur has absorbed the water, add it to the large bowl.  Pour the dressing over all and toss well.  Chill for 1 hour and serve.

Nutrition Facts
Servings: 6
Amount per serving
Calories	186
% Daily Value*
Total Fat 9.2g	12%
Saturated Fat 1.6g	8%
Cholesterol 0mg	0%
Total Carbohydrate 23.8g	9%
Dietary Fiber 7.2g	26%
Total Sugars 2.9g
Protein 5.8g
Vitamin D 0mcg	0%
Calcium 158mg	12%
Iron 8mg	47%
Potassium 601mg	13%

Marinated Lentil Salad with Fresh Herb

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes 4-5 generous servings

Adding the spiced oil and fresh herbs will make ordinary lentils taste pretty amazing.  I reheated some of the leftovers the next day and thought they actually tasted even better after they had some time to let the flavors intensify.  This dish is a keeper. Serve this as a side dish, or scoop it over a bed of salad greens and pair with roasted potatoes or toasted bread, or add it to a platter along with hummus, pita bread and olives.

1 cup French green lentils or black beluga lentils (I used black beluga lentils.)

1 large shallot or small yellow onion, peeled and halved (I used a shallot.)

1 bay leaf

Freshly ground black pepper, to taste

2 ½ Tablespoons extra virgin olive oil

3 thinly sliced garlic cloves

¾ teaspoon cumin seeds

¾ teaspoon coriander seeds

1½ - 2 Tablespoons champagne vinegar (or red wine vinegar, sherry vinegar or lemon juice) (I used 1½ Tablespoons champagne vinegar.)

Sea salt or kosher salt, to taste

2-3 handfuls (2/3-3/4 cup) of fresh soft herbs, finely chopped (flat leaf parsley, dill, basil, mint, cilantro or tarragon) (I used parsley and mint.)

Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta.  Once the water is boiling, add the lentils, shallot, bay leaf and ½ teaspoon black pepper. Reduce heat to simmer and maintain a simmer for 20-25 minutes, or until the lentils are al dente (tender but with a bite.)

While the lentils are cooking, make the spiced oil.  Heat the extra virgin olive oil in a small skillet over medium heat.  Add the sliced garlic, coriander seeds and cumin seeds.  Swirl the skillet or stir frequently,  until the mixture is fragrant and the garlic is golden, about 60-75 seconds.  Remove from the heat.

While the lentils are cooking, finely chop the fresh herbs.  When the lentils are al dente, drain them over a colander and discard the bay leaf and shallot.  Transfer the lentils to a serving bowl.  Pour the spiced oil mixture over the lentils,  Pout the vinegar on (start with 1½ Tablespoons, add more as needed) and season to taste with salt and pepper.  Add the fresh herbs and toss well to combine.  Serve hot or at room temperature.

Cilantro-Lime Cashew Cream (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Makes about 2 cups

I love this sauce!  And, there are at least four more sauces using soaked cashews on the website where I got the recipe. Serve this as a dip for quesadillas, or spoon into burritos, dollop on top of tacos or on top of a Buddha bowl.  Use as a spread for wraps or as a spread for sandwiches in lieu of mayonnaise.  As you can see, I drizzled it over this salad plate.

1 cup raw cashews, soaked* in cool water for 8 hours

½ cup water (or more)

2 cloves garlic, roughly chopped

½ teaspoon Kosher or sea salt

Freshly ground black pepper, to taste

2 Tablespoons nutritional yeast

¾ - 1 cup fresh cilantro leaves

2-3 Tablespoons fresh lime juice

1-2 chopped jalapeno peppers**

¼ teaspoon smoked paprika

½ teaspoon ground cumin

Drain and rinse the soaked cashews.  Add the cashews and the remaining ingredients to a high speed blender.  Blend for 2 minutes.  (If you don’t have a high speed blender, you can use a food processor and process for 4 minutes.)

Taste the sauce and adjust*** any seasonings to your liking. 

Store in the fridge in an airtight container or glass jar with a lid for up to 1 week.

*Soaking the cashews will make them soft and easy to turn into a smooth sauce.  If you are in a hurry, you can cover the cashews with boiling water and allow them to soak for 1 hour.

**If you like things hot and spicy, leave the seeds and membranes in the peppers when you add them to the blender.  If you prefer a milder sauce, use only one pepper and remove the seeds and membranes.

***To make it spicier, add another jalapeno.  To make it saltier, add more salt. For a more cheesy/umami flavor, use more nutritional yeast.  To add more acidity, add more lime juice.

Tempeh in Spicy Coconut Sauce with Spinach (Vegan)

Recipe from The New Vegetarian Cooking For Everyone by Deborah Madison

Husband-Tested in Alice’s Kitchen

Serves 4

I had fun making this simple dish because I got to use tamarind, an ingredient I’d never cooked with before.  This was a delicious meal, but I wouldn’t call it spicy.  It may be that the chilis I used were not really hot.  I loved how the sauce soaked into the rice. I also enjoyed the tender crunch of the browned tempeh.  This was a comforting, satisfying meatless meal.

1 (8 or 10 oz.) package tempeh

3 Tablespoons peanut oil

Sea salt or kosher salt, to taste

1 Tablespoon tamarind paste thinned in ¼ cup hot water

1/3 cup finely sliced cilantro stems and 1/3 cup cilantro leaves

1 small white onion, diced

1 heaping teaspoon chopped ginger (I used jarred minced ginger.)

2 Tablespoons minced lemongrass, from the middle stalk (I used lemongrass that came in a tube.)

1 teaspoon chopped, peeled turmeric or ½ teaspoon dried turmeric (I used dried.)

1 teaspoon ground coriander

½ teaspoon ground cumin

1 (15 oz.) can coconut milk, plus water to make 2 cups

2 Thai red chilis

A few handfuls of baby spinach leaves

Cut the tempeh crosswise into six pieces.  Cut each one in half lengthwise, then into cubes.  Steam the tempeh cubes over boiling water for 10 minutes.  Heat 2 Tablespoons of the oil in a skillet.  When hot, add the tempeh, toss immediately to distribute the oil, then cook over medium heat until golden on all sides.  If the pan seems too dry, add the last Tablespoon of the oil.  When done, turn off the heat, and season with salt, to taste.  Place the tempeh on a dish until it is needed.  Puree the tamarind and water with the cilantro stems and leaves, onion, ginger, lemongrass, and spices.  Heat the same skillet with which you browned the tempeh.  Add the puree plus the coconut milk and the Thai chilies.  Mix well and then simmer, covered for 15 minutes.  Add the tempeh cubes and simmer until they are heated through, then add the spinach leaves.  Turn them over in the pan and as soon as they’re wilted, turn off the heat.  Serve over brown rice. 

Nutritional Information (via Calorie King app)

1 of 4 servings with ½ cup brown rice: 550 calories; 6.3 g fiber; 39.8 g protein; 172 mg calcium

1 of 4 servings without brown rice: 442 calories; 4.5 g fiber; 14.8 g protein; 162.2 mg calcium

A Most Delicious Falafel (Deep Frying, Pan Frying and Baking Options)

Recipe from Lisa Bryan via Downshiftology

Husband-Tested in Alice’s Kitchen

Yield: 18 balls/patties (I was able to make 21 small patties.)

As of this posting, I could probably count the fingers of one hand for the number of times I’d eaten falafel.  I had never made them either.  You are never too old to learn something new and I had fun making this delicious vegan meal.  I love the idea that I can make the mixture in advance and freeze it for later.  Be sure to serve these bites of goodness with Tahini Sauce. (Recipe below) We had them over lettuces with summer tomatoes that a friend gave us.  They would also make a great appetizer for a party or a fabulous wrap for your lunch.  There are three options for cooking them, but no matter which you choose, they will come out crispy and golden on the outside and bright green on the inside. They are traditionally deep fried, but I thought pan frying was very tasty.  Next time I make them, I will try baking them for an even more healthful dinner main.

1 cup dried chickpeas, soaked overnight (Do not use canned for this recipe.)

½ cup onion, roughly chopped

1 cup fresh parsley, roughly chopped

1 cup fresh cilantro, roughly chopped

1 small green chili pepper, seeded, membranes discarded, roughly chopped (serrano or jalapeno pepper)

3 garlic cloves, peeled

1 teaspoon ground cumin

1 teaspoon kosher salt

½ teaspoon ground cardamom

¼ teaspoon freshly ground pepper

2 Tablespoons chickpea flour

½ teaspoon baking soda

Avocado oil or grapeseed oil for frying

The night before you prepare the falafel, soak the dried chickpeas in water.  Make sure the water covers the chickpeas by 2-3 inches because they will triple in size.  Drain and rinse the chickpeas.  Add the chickpeas to a food processor.

Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor.  Pulse several times until the mixture resembles the texture of coarse sand.  Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda.  Stir together, then cover or add a lid. (At this point, you can freeze the mixture for up to 3 months.  Thaw the mixture in the fridge, stir it, then proceed with the recipe.). Use your hands or an ice cream scoop to form the falafel mixture into balls or patties. (If you find the mixture to be too dry and crumbly, add a teaspoon or two of water or lemon juice.  If you find the mixture to be too wet, add another Tablespoon of chickpea flour.) Once the falafel are formed, you can cook them by your preferred method.  See the directions below.

To deep fry:  Add about 3 inches of oil to a pot on medium heat.  Heat the oil to 350F.  Cook the falafel in batches (about 6 at a time) for 1-2 minutes or until golden brown.  Use a skimmer to check the color of the falafel.  Make sure they don’t overcook.  Remove them to a paper towel-lined plate.  Serve the falafel immediately, while warm and crispy on the outside.

To pan fry:  Heat a large skillet until medium hot.  Add oil so that it completely covers the bottom of the skillet, about ¼ inch deep.  Place one falafel in the skillet.  It should sizzle just a bit.  Add more falafel, about 4 more, being sure not to crowd them.  When they are browned on the bottom, use a spatula to flip them to the other side. (You can also do this with the balls, but you’ll need to roll the balls around the skillet to be sure the entire ball is browned.) Remove them to a paper towel-lined plate.  Serve the falafel immediately, while warm and crispy on the outside.

To bake: Preheat the oven to 425F.  Lightly spray or brush a baking sheet with oil.  Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through.  You can also bake them on parchment paper or a silicone mat without any oil.  They’ll just be slightly less crispy and golden.

Nutritional Information: (For 1 of 18 balls or small patties) 48 calories; 8 grams carbohydrates; 3 grams protein; 1 gram fat; 170 mg. sodium; 138 mg potassium; 2 grams fiber; 2 grams sugars; 7% vitamin A; vitamin C 7%; calcium 2%; iron 5.7%

Tahini Sauce Yield: 8 servings (1 cup) 1 serving = 2 Tablespoons

½ cup tahini (This is sesame seed paste.)

¼ cup water (or more) for a thinner consistency

¼ cup fresh lemon juice

2 garlic cloves, minced

½ teaspoon sea salt

¼ teaspoon cumin

Add all the ingredients to a mixing bowl or small food processor/chopper.  Whisk or process together until it’s creamy.  If whisking by hand, it may look a bit separated at first, but keep whisking until it’s creamy.  Taste and adjust any flavors as desired.  Use immediately or store in an air-tight storage container for up to two weeks in the fridge. 

Nutritional Information: (For 2 Tablespoon serving) 92 calories; 4 grams carbohydrates; 4 grams protein; 8 gram fat (1 g saturated); 151 mg. sodium; 77 mg potassium; 1 grams fiber; 1 grams sugars; 0.2% vitamin A; vitamin C 4.6%; calcium 2.3%; iron 3.9%