Curried Cauliflower Pancakes

Potato pancakes are a favorite of mine.  So, when I found some recipes for pancakes made from vegetables, my interested was piqued.  I came across one using cauliflower, which I love to cook with.  I decided to spice it up a bit and give it an Indian twist.  They were a hit!

You will need:

1 head cauliflower, diced and steamed until soft (about 6 minutes in the microwave)
1/2 C plain bread crumbs
1/4 C Daiya cheese (I used mozzarella style, but cheddar would be good too)
2 tbsp flax meal mixed with 6 tbsp warm water (allow to set for at least 3 minutes)
1 tbsp minced onion
1 clove garlic, minced
1/2 tsp salt
1 tsp mild curry powder (add a 1/2 tsp more if you love curry!)
1 tsp olive oil or cooking spray

In a food processor or blender, finely chop the cauliflower.  It should not be smooth, but rather coarse with very small chunks left.  Add to a large mixing bowl.  Combine the remaining ingredients except for the oil.  Mix until well combined.  Warm a pan or griddle to medium-high.  Add oil or cooking spray.  Form cauliflower mixture into patties, using about 1/3 - 1/2 C mix for each patty.  Place on heated pan and cook for about 6-7 minutes per side or until golden brown.  I served them with my curry aioli (see post from October 2011), but you could serve plain or with a side of sour cream or greek yogurt.

Chipotle Cream Pasta

My kids love pasta.  But, sometimes I get a little bored with the traditional sauces.  I love all the flavors of the southwest, so I decided to combine them in this dish.  It is super easy to put together, but tastes like you've spent hours creating it.  The secret is layers upon layers of flavor.  Enjoy!

For the sauce:

1 1/2 C soy sour cream
2-3 chipotle peppers in adobo sauce (deseeded for less spice)
1-2 tsp adobo sauce (from that same can of chipotle peppers)
1 glove garlic, rough chopped
Juice from 1/2 lime
salt to taste

Combine all ingredients in a food processor and combine until smooth.  Set aside.

For the pasta:

1 lb pasta of your choice (I used shells - kids request!)
3 ears fresh corn, husked and silks removed
12 oz frozen artichoke hearts, thawed
3 cloves garlic, chopped
7-8 crimini mushrooms, washed and quartered
2 tbsp pine nuts, toasted
2 tbsp olive oil, divided
1/4 tsp chipotle powder
juice from 1/2 small lemon
salt to taste

Preheat oven to 375 F.  In an oven safe roasting dish, place artichoke hearts and garlic.  Add 1 tbsp olive oil and the lemon juice.  Stir to coat the artichokes.  Sprinkle with salt, cover and put in oven for about 45 min or until golden brown.  Next, bring water to boil in a large pot, add a generous sprinkle of salt, and add pasta.  Cook until al dente and drain.  Meanwhile, preheat grill to hot.  Cook corn directly on the grill, browning on all sides.  This should take about 8-10 minutes.  Removed and allow to cool.  Then, cut the corn off the cob and set aside.  In a sauté pan, warm the remaining oil over medium high heat and add the mushrooms.  Sprinkle with salt and the chipotle powder.  Cook until soft - about 8-10 minutes.  Finally, in a large serving bowl, combine all ingredients and stir until the sauce has coated everything.  Serve immediately.

"Chicken" & Quinoa with Green Pipian Sauce

One of my favorite shows on Food Network is Mexican Made Easy with Marcela Valladolid.  I have tried a bunch of her recipes with great results....and this is another example of a great recipe.  I changed mine up a bit from the original recipe to make it vegetarian.  I used Quorn Chick'n Cutlets, but this could easily be made vegan by substituting grilled or roasted vegetables, such as mushrooms, zucchini, and bell peppers.  Enjoy!

For the Quinoa:

1 C quinoa, rinsed
2 C vegetable broth
1 garlic glove, minced
1 tbsp chopped fresh cilantro
Dash of salt & pepper

Place all ingredients in a sauce pan, bring to a boil, cover & reduce to a simmer.  Continue to simmer for about 15 minutes, or until all the water is absorbed.  Removed from heat and allow to set for 5 minutes.  Fluff with a fork and gently stir in the cilantro.

Cook the Quorn chicken according to package instructions (I roasted in the oven) if using.  If you prefer grilled veggies, cook until just tender.

For the Pepian Sauce:

1 1/4 C green pumpkin seeds (pepitas)
1 pound tomatillos, husked & rinsed
1 serrano chile, stemmed (removed seeds if less spice is desired)
1/2 medium white onion, roughly chopped
1 1/2 C chicken broth, warmed
1/4 C fresh cilantro leaves, loosely packed
1 tsp sugar
Salt & Pepper to tasted
1 avocado, slided (for garnish)

In a preheated skilled over medium heat, place pumpkin seeds, stirring frequently until they expand and begin to pop.  This will take about 5 minutes.  Transfer to a paper towel and set aside.  Reserve 2 tbsp of the pepitas for garnish later on.

In a medium sized sauce pan, place tomatillos, onion, and serrano.  Fill with water until the tomatillos are just covered.  Add some salt and simmer over medium heat for about 10 minutes, or until the tomatillos have darkened.  With a slotted spoon, transfer tomatillos, onions, and serrano to a blender.  Add the broth,  remaining pepitas, sugar, cilantro, salt and pepper and blend until pureed.  Spoon the sauce over the chick'n cutlets and quinoa and garnish with avocado slices and the remaining pepitas.