Vegan Cauliflower & Red Potato Curry

It was getting late and my stomach starting grumbling a bit. I wasn't really sure what would come about, but I instinctively started cutting up red potatoes. That was followed by preparing multiple pots with water for boil. The outcome was an incredibly flavorful success.

1 can Coconut Milk

8-12 Red Potatoes (small)

2 cups Cauliflower

1/2 large Sweet Onion

1/2 cup tofu (left overs)

1 cup basil

1 tbsp. curry powder

1 tbsp. olive oil

1 cup rice

salt / pepper

The cauliflower was in the freezer, so I boiled that and quartered potatoes in separate pots. Meanwhile, I heated a large skillet with oil and sautéed chopped onion until transparent.  The tofu isn't necessary, but it needed to be eaten, so I tossed that in with the onions before they became over cooked.

At this time, it is important to season what is in the skillet. I used about a teaspoon of curry powder.  Cook and stir for a few minutes, add drained cauliflower and potatoes, add another few pinches of curry powder and stir. Let cook for a few more minutes. Now add coconut milk, simmer for at least ten minutes. Stir in cut up basil.

Best served with rice. If you have read recent posts, I cook brown rice ahead of time and freeze it. So, I threw in frozen rice about five minutes after I added the coconut milk. Traditionally, curry is served "over" white rice.

Chocolate-Coconut Truffles

The more we eat vegan, the more we consider going raw. Desserts from raw sources are especially appealing.

1/2 cup coconut oil
3/4 cup agave nectar
2 tsp vanilla extract
1/4 tsp sea salt
1 cup coconut (shredded)
2 1/4 cups cocoa powder

Using a hand mixer, blend coconut oil, agave nectar, vanilla, and salt. Mix in the shredded coconut, blend until smooth. Stir in 2 cups of cocoa powder. Chill in refrigerator for at least 10 minutes. Make balls from mixture, roll in cocoa powder. Store in refrigerator.

The colder these are when serving, the better. I recommend serving with a fruit sauce, something with raspberries would be really good.

Vegan Tuna Salad

Tuna salad is something I enjoyed on an every-now-and-then basis. Draining the canned goods smelled really awful. This recipe is for everyone, and smells great! It is full of nutrients, tastes amazing, and is quickly put together.

I make a habit of pre-cooking beans and freezing them. This makes meals like this one go a lot faster, and provides food that isn't from a processed source sitting in preservatives. Canned beans are good, depending on where you purchase them. 

1 1/2 cup garbanzo beans (cooked)

1/4 cup vegenaise

1 tsp. dill pickle (minced)

1/4 cup nutritional yeast

1/3 cup onion, chopped

1 tsp. soy sauce

salt / pepper

Directions: mix all ingredients together. Eat immediately, or let chill in refrigerator for an about an hour. You may want to alter the ingredients based on your taste, and adding 1/2 tsp. kelp powder will make it taste more like real tuna. 

It is shown with a coleslaw and a vegan bun. Bread is not necessary.