GF, Vegan Asparagus & Cauliflower Curry and a Bear Alert!
Bizzare happenings up here in the Northwoods last night! I went to bed around 11:30, and our neighbor’s dog was just barking incessantly. We’re talking … non-stop. And this was a big dog — with a deep, bellowing bark — and everything echos off the water. I had a horrible night sleep — waking up every 1 1/2 – 2 hours. And every time, that dog was still barking away like there’s no tomorrow.
What’s in that tree?!?
So in the morning, my parents and I groggily stumble into the kitchen, red-eyed and grouchy from no sleep. My dad, always the answer-man, goes and talks to our other neighbor — do they always let their dog bark like that? Were they gone on vacation? Was it hurt? — It turns out, there was a bear cub up in the tree outside their house last night!! That’s why the dog was having a conniption! Which only means one thing: there’s an angry, protective mama bear out there wanting to get her cub down! I hope they get that little guy down soon!
gluten-free, vegan, and Body Ecology Friendly!
So now onto dinner tonight — **big toothy grin**
the nuts, cilantro, and green onions finish the dish perfectly!
Tonight I made a delicious Asparagus and Cauliflower Curry over Millet! My parents raved about it, saying I could serve it at a restaurant! Aw, shucks — thanks guys:) Haha — but no really, it was outstanding!
a plate full of curry goodness!
Here’s what you need:
1/2 head of cauliflower, cut in florets and steamed 6 spears of asparagus, cut into 1/2 inch pieces 1/2 large yellow onion, diced 2 big carrots, cut into 1/4 inch pieces 3 garlic cloves, minced 1 Tbsp fresh ginger, grated 1 heaping tsp curry powder 1 cup vegetable stock juice of 1 lime 10-12 drops pure liquid stevia 1/2 can of coconut milk (light or regular) cilantro, chopped green onions, chopped chopped cashews or almonds
cauliflower, asparagus, and carrots, oh my!
Start out by prepping your veggies and steaming your cauliflower for about 5 minutes, until they’re somewhat tender, but not fully cooked. Take them out, and shock them under cold water. Set aside. Then, in a big pan, saute your onion and carrots in 1-2 tsp EVOO, salt and pepper. Allow them to cook for about 6 minutes on medium, until the onions have softened. Then, stir in your asparagus, and curry powder. Allow that to cook for about 6 minutes. Next, stir in your garlic, ginger, and steamed cauliflower. Let that cook for about 4-5 minutes. Pour in your vegetable stock, lime juice and stevia drops. Let that warm through. Finally, stir in your coconut milk and let it warm through. Serve over millet (or rice), and garnish with cilantro, green onions, and chopped nuts. YUM!!
so healthy and delicious!
I served this with baked cod. Lobsta Bakes‘ wild, ocean-caught, cod is so moist and flakey! I baked it at 375 for about 25 minutes in 1 tsp EVOO, salt, pepper, lemon zest and juice. Classic.
I’ve set a place for you!! :)
This meal was phenomenal! The flavors, textures and colors made this meal so spectacular! The curry and ginger gave a hot and spicy note, while the coconut milk’s rich sweetness cooled it down. There was the subtle hint of lime and garlic that paired just beautifully with the nutty almonds and bright, fresh cilantro!
yummy asparagus! mmmm!
Next, the textures! Oh my Gosh, the veggies were wonderfully tender, but still with a nice “bite” to them. The almonds had a wonderful crunch, and the nutty millet soaked up the creamy, luxurious sauce perfectly!
so healthy and delicious!
Finally, the magnificent colors! Orange, green, coral, and yellow — gorgeous! This meal was wonderful — and it filled the house with such a delicious aroma! And not only was it gluten-free and vegan, but it was also Body Ecology friendly! (I’ve added in carrots!! Yay!))
fantastic, nutty millet!
Make it a Happy Tummy Day!
What did you think of the outcome of Idol? Way to go Phillip!
A meal like this with lots of chopping and dicing needs a good knife: It's an investment, but definitely worth it. Here's the one I use: