CAULIFLOWER 1 2 3 !!

The Minimalist cauliflower

This dish is simple and tasty.

• 1 medium sized head of cauliflower, cut into florets , stem and leaves included, washed 
• 4 Tablespoons cooking oil of choice ( olive, coconut, mustard or ghee)
• 3 Tablespoons heaped coriander powder
• 1 cup chopped tomatoes ( fresh or canned)
• 2 teaspoons turmeric powder
• 1/2 teaspoon black pepper powder
• 1 lemon juiced
• salt to taste
• 1/4 cup water

1. In a small bowl mix the water, coriander powder, black pepper and turmeric . Let sit aside.
2. Heat a large pan. Add the oil. Keep heat medium low.  Add the water and spice paste and cook for about 2-3 minutes. 
3. Add the chopped tomatoes. Stir. Put a lid on and cook on low heat for another 2-3 minutes.
4. Add cauliflower and salt. Stir well till all the cauliflower gets coated with the spice paste and tomatoes. Cover and cook 6-8 minutes, stirring once or twice in between. Check tenderness of cauliflower. The last couple of minutes cook without covering.
5. Finish with a splash of the lemon juice. This dish can be enjoyed hot or at room temperature .

Enjoy!

A Summer Cooling Spice Blend !

As the Spice Whisperer incarnation, spice blends have become the heart and soul of my everyday cooking. While some blends are purely regional the ones that I currently focus on are the No LabelNoBorders. These simply honor the seasons, reasons and balance of taste and flavor!

A simple Summer blend inspired last week :

2 Tablespoons fennel powder

3 Tablespoons coriander powder, lightly toasted

1 Tablespoon fenugreek powder

1 Tablespoon dried fenugreek leaves, crushed

1 Tablespoon dried mint leaves, crushed

2 tablespoons dried basil

1 tablespoon cardamom powder

2 Tablespoons amla powder ( indian gooseberry)

1 Tablespoon dried rose petals, crushed

1 Tablespoon hibiscus powder

1 Tablespoon turmeric powder

• Mix well in a bowl 
• Store in a glass, airtight container, away from direct sunlight
• Best used within four months.

Some tips of using it :

• Use it as a Taco seasoning or in equal parts with your taco mix.
• Add 1 teaspoon to a cup of your vinaigrette.
• Use it as a grilling rub or inspire your rub by adding a dash of this to it.
• Use it in your vegetables when sautéing them or roasting .
• Make a marinade with a dash of vinegar or lime juice for your meat, chicken , tempeh or tofu.

Indian Rice Lentil casserole !Simple ! Easy ! Tasty !

A one pot lentil- rice casserole with a flavor inspired by South India ! An easy meal that satisfies traditional tastes.

1 cup Basmati rice, rinsed and strained

1 medium ,yellow onion, peeled , sliced fine

3 cups cooked Chana dal ( Bengal Gram lentils ) substitute split peas, garbanzo or black eye peas

1 small cauliflower, prepped into small flowerettes

1/2 bunch cilantro , washed, chopped, for garnish

3 tablespoons fresh ginger, chopped

3 tablespoons ghee or oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon  fenugreek seeds

8-10 curry leaves

1 tablespoon turmeric powder

2 dried red chilies ( optional )

1 large lemon , juiced

Salt to taste

2 cups water, hot

• Heat a Dutch oven. Add ghee and temper spices in sequence starting with the whole chilies,  mustard, cumin and fenugreek.
• Toast in ghee till for 2-3 minutes till they snap, crackle and pop!
• Add curry leaves and turmeric. Then add the onions and ginger and sauté for about 5-6 minutes.
• Add the rice and sauté it with the mixture for about two minutes .
• Now add the cooked lentils, cauliflower , salt and the hot water.
• Bring the mixture to a boil. Reduce heat and simmer till water is almost absorbed.( 10-15 minutes)
• Cover tightly.  Shut the heat and do not open the pot for 30 minutes.
• Fluff the mixture and finish off with the lemon juice and cilantro!

Enjoy with cucumber raita, papad and favorite Indian pickle.

Realize the Value not just the price !

This creamy Cauliflower soup is made from the cast off trimmings that typically end up in the compost ! In cooking mindfully and Divinising the food , the cauliflowers encompassed so much more! I am filled with gratitude in recognizing it always !

Stalks and leaves of 4 medium sized cauliflowers 1 large potato, peeled, quartered Smoked salt for seasoning to taste( 1.5 - 2 teaspoons) 1/2 gallon( approximately, )water 1/4 teaspoon saffron strands or one large pinch( optional) 1 lemon

In a large Dutch oven, bring all ingredients to a boil. Simmer for at least 35-40 minutes. Blend till smooth . Add more liquid to get soup consistency of choice. Finish with a splash of lemon juice.

Find a sunny corner. Ladle into bowl. Be grateful! Savour!!

WTF!#* Turnip Tapas

These began with pure inspiration and creativity. A by product of Mindfulness in the kitchen!

6 medium turnips, peeled and sliced 2 tablespoons olive oil 2 tablespoons mustard seeds, yellow , brown or black A pinch of saffron...6-8 strands 1 level tablespoon of paprika 2 tablespoons of sherry vinegar Salt to taste

Heat olive oil in a pan on medium heat. Add the mustard seeds and toast them a couple of minutes till they snap, crackle and pop in sound and release a nutty aroma. Add the saffron and toast a minute. Now add the turnips , paprika and salt. Stir well. Cover and cook for about 5-7 minutes till turnips are tender. Finish off with the vinegar and cook another minute or so to dry off the liquid.

Serve garnished with cilantro or parsley! Here they were served with a plum grilling jam and spiced amaranth!

ABUNDANT SELF of the plum trees!

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The plum tree in our backyard is following its true selfless nature of bearing fruit. It provides the foragers, the birds and squirrels and yes, us! Thankful for the Abundant tree a plum , vanilla, honey butter is born. Cooking the plums for hours over a medium low heat is an amazing experience if you let it BE ! The whole house was fragrant with tones of plums and vanilla and then honey. There was a heightened sense of awareness especially for the nose and the eyes. As the plums cooked their color and smell changed. The added caramelization and reduction added a richness . A truly MiNDFUL exercise. Here is the intuitive recipe:

8-10 cups plums ( 7-8 pounds approximately ), washed well 2-3 cups honey depending on the sweetness desired 4 vanilla beans slit

Place plums in a large pot. Add 1/2 cup water and bring to a boil on medium heat. Lower heat and keep on simmer for about an hour and a half, gently stirring every 20 minutes or so. The plums were truly mushy and falling apart. Let them cool and fish out the pits that had sort of settled at the bottom. To get a smooth texture , put the plums through the food mill. They , then went back into the pot with the vanilla beans in. Once again, simmering on a low heat and this time being stirred every 10-15 minutes. You don't want them to be charred at the bottom. I enjoyed the stirring as i am a follower of the traditional principle of transferring the cook' s energy and intention to the food. This was my loving energy in the plum butter in the making. If you don't have the time this can be done in the slow cooker/ crock . After several hours( almost 5 hours for me ) the mush had thickened and it was time to sweeten it. Whether you add honey or sugar , you will need to cook again on low heat for 15-20 minutes at least. Cool and Jar! Share and Enjoy!

Yield :1/2 to 3/4 gallon depending on the consistency!

Birthing a WRACO !!

Could not make up my mind about this being a wrap or a taco ! The WRACO was born!

1 pack, organic, extra firm tofu, sliced 12-14 corn tortillas 1 1/2 cups BBQ sauce of choice or homemade 1 cup salad greens of choice 2 avocados 1 small red onion, chopped 1 pint cherry tomatoes , halved 3 limes, juiced 1/2 cup cilantro, chopped 2 Serrano chilies, chopped fine ( optional) 2 tablespoons extra virgin olive oil Salt Pepper to taste 1/2 teaspoon toasted, cumin seed powder ( optional)

In a pan, simmer the tofu slices and BBQ sauce, till thick and it almost oats the slices.(15-20 minutes approximately) In a mason jar add the oil, lime juice, salt, pepper, cumin powder and shake a few minutes. Place the greens, avocados, onions, tomatoes, chilies and cilantro in a bowl. When ready to assemble the taco or wrap , add the dressing and toss well.

To ASSEMBLE ! Put about half a cup of the salad in the middle of a warm corn tortilla . Top with a couple of slices of tofu. Wrap and fold ! ENJOY!

Makes about 6-8 servings !

Hum hum hummus !

Have you heard your Garbanzos snap, crackle, pop??If you soak them, hear them !!

They were slow cooked for about 2 hours! About 4 cups cooked garbanzo beans 1/4 cup extra virgin olive oil 1 large clove garlic 1 large, juiced lemon 1/4 cup tahini All lovingly blended till smooth.

Bowled