Curried Potatoes & Cauliflower

I decided to try a new marinade from Sukhi's - Tandoori Marinade (check it out at www.sukhis.myshopify.com).  I've used the Tiki Masala and Korma Curry, but never Tandoori.  To go along with it, I wanted something new.  So, I found a recipe for curried potatoes and cauliflower, altered it a bit, and came up with this.  It was beyond delicious!!!  Enjoy!

You will need:

1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste

Combine cumin, tumeric, chili powder, garam masala and coriander and set aside.  In a medium pan with lid, warm oil over medium high heat.  Add garlic, onion, ginger, and jalapeno (if using).  Cook until onions begin to brown slightly.  Add coconut milk, potatoes, cauliflower, and spice mixture.  Stir to combine, bring to boil, and cover.  Reduce heat to simmer and cook until tender, stirring periodically.  Serve over basmati rice.*

To add a little flavor to the rice, try this recipe:

1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice

Cook in a rice cooker if you have one.  Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.

Vegan Mac & Cheese

My daughter came to me asking for mac & cheese for lunch.  I had no clue how to make this vegan.  So, I searched the web and found a great (& easy) recipe using Daiya cheese.  It took about 10 minutes to put together - just long enough to boil the noodles.  The taste was great!  This recipe could be altered slightly by changing the cheese flavor, adding hot sauce, and/or vegetables to mix things up.  Enjoy!

You will need:

2 C pasta of your choice, boiled until al dente
1/2 C vegetable broth
1/2 C vegan sour cream
1 C Daiya vegan cheese shreds (I used cheddar, but any of their flavors will work here)
Salt & Pepper to taste

*Optional - a few dashes of hot sauce or some cooked veggies, such as broccoli, carrots, cauliflower, etc.

While pasta is boiling, whisk together broth and sour cream over medium heat until well combined.  Add cheese, salt, pepper, and hot sauce (if using) and stir until cheese has melted.  Meanwhile, drain the pasta.  Pour the cheese sauce over the pasta and stir.  Add cooked veggies now if using and stir to combine.  Enjoy!

Kettle Corn

I've been a big fan of popcorn for as long as I can remember.  And, in more recent years, added kettle corn to my list of favorites.  I always assumed it was hard to make, but recently decided to find out.  I was wrong.  It is very easy and quick...and delicious!

You will need:

1/4 C coconut oil (you can use vegetable oil here)
1/2 C popcorn kernels
1/4 C sugar (I used organic evaporated cane juice sugar - so much tastier!)
Salt to taste

In a large pot with a lid, warm oil over medium-high heat.  Add popcorn.  When it starts to sizzle, sprinkle sugar over the top, shake, and place cover on pot.  It is important to keep the pot moving to avoid burning the sugar.  Continue shaking the pot until the popping has slowed and almost stopped.  Pour popcorn into a large bowl and sprinkle with salt.  Allow to cool for about 5-10 minutes.  Enjoy!