Tag Archives: spicy

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Cabbage Matar

I love all things spicy and I also love food from another ethnicity. Indian food makes my heart so happy because anyone that makes food this magical with herbs, to me is like an artist. I have a passion for food made with lots of beautiful herbs. The vibrant smell and taste of herbs. You can use them in savory dishes (and you should be) and you can also use them in sweet dishes, such as lemon rosemary cookies.

I had this dish at a restaurant with my husband the other day and I immediately fell in love. I mixed a little of this recipe with that one, made it vegan, and made it work. Now I can share it with you and I hope that you will give it a try!

What do I need?

  • 2 Bay leaves
  • 3 Tbsp EVOO
  • 1 can of chopped green chilies or 2 fresh green chilies or 1/2 of a poblano pepper
  • 7 cloves of garlic, minced
  • 1″ of grated fresh ginger or 1/2 tsp dry ginger
  • 2 onions, sliced thin
  • 1 tomato chopped
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • 2 cups of shredded cabbage
  • 1/2 -3/4 cups of frozen peas (if you use canned peas, add them at the end instead)
  • 1/2 tsp salt
  • 1/2-1 tsp of garam masala
Garam masala is made from bay leaves, cinnamon bark, coriander seeds, cumin seeds, whole cloves, and black cardamom.
Now is when you wish you had a scratch and sniff screen.

How do I make this?

  • Preheat the oven to 350
  • Easiest way to make this is to prep all of your ingredients ahead of time and just add them when it gets to their turn!
  • Add the bay leaves and green chilies or peppers and fry for a few seconds (I wait until the smell hits my nose)
  • Add garlic and ginger
  • After a few more seconds add in the onions
  • Cook them for a minute or so to get the onions a little soft
  • Throw in the tomatoes, turmeric, chili powder, cumin, coriander, and simmer for 2-3 minutes
  • Toss in the frozen peas, cabbage, and salt
  • Simmer for about 5-7 minutes.
  • If you are using canned peas, add them now along with the garam masala
  • Stir and simmer for another 5-7 minutes.
  • Serve
No filter or special lighting needed for this beauty!

So, this dish has been Morgan approved. She loved it so much that she asked me to pack some for her for lunch tomorrow. I just roasted an acorn squash, so I will stuff the squash and bake it for a little bit. Glad that she loved it as much as I did!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Main Dishes

Cauliflower Roast

So, I was trying to think of a way that I could make a really flavorful set it and forget it kind of main dish. I wanted something that felt hearty but didn’t make you feel weighed down. Cauliflower! It is one of the most versatile vegetable that you can find.

That is a pretty cauliflower!

What do I need?

  • 1 head of cauliflower
  • evoo
  • pink salt
  • black pepper

Optional Items:

  • Liquid smoke
  • Garlic
  • Hot sauce
  • BBQ sauce
  • Italian herbs

How do I make this?

  • Preheat oven for 350.
  • Take off all the extra leaves around the base of the cauliflower and cut the stem if needed so that it lays flat in the baking dish.
  • Drizzle with evoo and sprinkle with salt and pepper.
  • Bake the cauliflower in the oven for 20 minutes, covered with aluminum foil.
  • Take the foil off of your roast and bake until the desired color on top and the tenderness of your cauliflower.
  • If adding a sauce, bake for an extra 5-10 minutes with the sauce on it.
I topped my cauliflower roast with some vegan nacho cheeze sauce, added some vegan chorizo, and some fresh avocado. Since I am on a high fat, low carb diet, I usually drizzle some flavored olive oil on it. Usually chili oil + persian lime olive oil.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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