We have been eating a lot of meatless meals here recently. I know I sound like a broken record, but finding hearty recipes that fill you up on vegetables and grains just makes me happy. It also seems to make my wallet happy too. This curried cauliflower rice is so creamy and is the perfect warming dish for a cold winters night. 

Ingredients: 

2 tablespoons olive oil 
1 head cauliflower, chopped into bite sized pieces 
1 medium onion, diced
2 cups white rice
4 tsp curry powder 
Lavender Salt & Pepper

Directions: 
In a Le Creuset type dutch oven, warm 1 tablespoon oil. Cook your cauliflower with salt and pepper until it begins to brown.  Add an additional tablespoon of oil to your pot and cook your onions with salt and pepper until softened and translucent. Add your curry powder, rice, and chickpeas. Stir until combined, then add your broth and bring the pot to a boil. Add your cauliflower back into the pot, but do not stir it, let it sit on the top of the rice. Put the lid on the pot and bake for 15 minutes at 400 degrees. 

This dish is creamy, healthy, low in fat, oh so good for you, and delicious too. 
Enjoy!

I have been obsessed with making soups lately. I guess that is just an inherent to-do that comes with the changing of the seasons. I want to get in my cozy sweater and slippers and slurp something warm. This soup does just that. Its got just a tiny mild amount of spice to warm you up. The warm flavors, the creaminess from the potatoes, and just a hint of protein and richness from the chicken. It was so simple to make, and so simple to devour. I hope you enjoy!

Ingredients: 
1 tablespoon olive oil 
1 leek, diced
1 onion, diced
salt and pepper
3 garlic cloves, minced
1 1/2 tsp curry
1 tsp turmeric
1/4 tsp lavender
4 cans stock 
2 carrots, diced
3 pound bag red potatoes
1 chicken breast, grilled or baked, then cut into 1/4 inch cubes

Directions: 
Warm your oil in a large dutch oven pot, leek, onion, salt and pepper and saute until softened. Add your garlic and cook for 30-60 more seconds. Then add your curry, turmeric, lavender, and stir until fragrant. Add in your stock, then your carrots and potatoes. Bring to a boil then reduce to medium heat and simmer until your potatoes are fork tender. Use an imersion blender until you have reached your desired smoothness. Add your chicken to the soup and stir until warmed through. Serve with bread or pita chips for dipping. 

This soup has a warm creamy vibe with just a slight hint of spices. It is the perfect way to cozy up this fall. 

Another delicious curry dish for you today. This one comes together in just over 20 minutes. I love a dish that has a mix of protein, vegetables, and rice. Its just so simple and satisfying. And this one is so colorful to boot!

1-2 large chicken breasts, cut in half length wise
1 red bell pepper, chopped into strips
1/2 large onion, diced
1 large garlic clove, minced
3 tablespoons oyster sauce
2 tablespoons green curry paste
1 tablespoon vegetable oil
1 cup snow peas
3 cups rice, cooked
1 can coconut milk
Salt and pepper
1 tablespoon fresh minced ginger
Handful of basil leaves, chopped
2 tsp fresh lime juice

Cook your rice.
Chop and brown your onion and bell pepper in your oil with salt and pepper until tender. 
Add your chicken to the pan and salt and pepper it as well, brown your chicken on all sides. 
Add your garlic, oyster sauce, and curry paste. Add your coconut milk and bring to boil. Simmer on medium low for 15 minutes. Add your snow peas and cook for another 5 minutes. Then add your basil and lime juice and mix together. Serve over rice. 

You could make this as spicy as you wanted by adding extra spicy curry. But around these parts, we keep things pretty mild since we are sharing our meals with a 2 year old. Luckily the savory robust flavors of this dish make even the vegetables lick your lips delicious. Hope you enjoy it!

Have you ever cooked with mung bean before? (Also called moong beans or green grams.) Mung beans are native to India, but are commonly used in dishes all throughout Asia. They can sometimes be a little bit trickier to find, I found mine at a local Afrian market of all places. Don't be scared. Yes its unusual, yes, its green, but yes, its delicious. 

I used our mung bean to make a curried soup. This is delicious served over rice like you would see served somewhere in India or Asia. Its savory and filling, and like most recipes found here, a great divergent away from a typical week night meal. 

Ingredients: 
2 cups dried mung beans
2 1/2 tablespoons beef bouillon 
7 cups water
1 tablespoon vegetable oil
1 small onion
2 garlic gloves
1 1/2 tsp curry powder
1 1/2 tsp ground ginger 
1 cup coconut milk
Salt and pepper as needed

Directions: 
In a large pot bring your bouillon and water to a boil, add your beans and boil for about 10 minutes. Reduce heat and simmer covered for another 40 minutes. You want your beans to be soft to the taste and the consistency of bean vs liquid to resemble a thick soup, almost a paste. Mash just a bit with a potato masher to break up the liquid into more of a paste. Dice your onions and mince your garlic. In a separate pan heat your oil, add your onion and garlic, season with salt and pepper. Add your curry and ginger. Cook on medium heat until onions soften and are translucent. Add your onion mixture to the bean mixture. Simmer for 2-3 more minutes, then add your coconut milk. Mix together and adjust seasoning as needed. Serve over 

I was delightfully surprised at how delicious this dish was and it will be going in our regular rotation. Even my 2 year old asked for a second helping, and we all know how hard it can be to get a toddler to eat. It manages to be a satisfying vegetarian dish with hints of sweetness, an full bodied flavor. Give it a try, you won't regret it.