Straight up, Richa from Vegan Richa is one of my favorite vegan bloggers. She is insanely talented as you can see by her beautiful photos and her creative recipes, and I’m pretty sure that she enjoys spicy food as much as I do (Hello Sriracha!). In short, I am super thankful for her being able to guest blog for you all to see; and if you don’t go over to her site you are seriously missing out!
Thank you for having me over for the guest post today, Jackie!
Ok, so its January. and everyone seems to be talking about cleanses, eating healthy and what not. And I am like, let me just stop some of that sugar craving that I picked up over the holidays and I am good to go. I think it is a bit easier for me and most Indians in general because we are more addicted to salt and spice! Savory food hell yes.
Any which way, I digress. When people ask me or hubbs about what we eat, most times they auto-complete the answer to Salads. This is quite odd, because I eat hearty salad meals probably less than once in a month and hubbs probably once a week at work. That is quite infrequent, no? Raw leafy greens is something I rarely enjoy in huge quantities. They just do not agree with my tummy. So this is what I do with them and the way I love them. This delicious bowl of roasted cauliflower (croutons!), grains or lentils(protein!) and lightly cooked greens is my idea of a salad.:) Oh yes, did I forget to mention Sriracha almond coconut sauce (Spice!).
All healthy, light and delicious.
2014 is also going to be the year of the cauliflower. Some fantastic cauliflower creations from my blog include
this tall Lentil Cauliflower burger of awesomeness
this whole roasted Cauliflower in makhani gravy
this Cauliflower Crust – Deconstructed Gobi Paratha
and this Cauliflower Broccoli Masala Pie with Potato Black eyed pea crust
- ½ cup quinoa
- 1 cup water
- ¼ tsp salt
- ½ tsp sesame oil
- ½ tsp sriracha
- ½ head of large cauliflower or 1 small cauliflower, chopped into small florets
- 1 tsp sesame oil
- 1 tsp oil
- 1+ tsp Sriracha to taste
- ¼ tsp ginger powder
- 4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
- ½ teaspoon oil
- a generous pinch of salt and garlic powder
- 2 Tablespoons water
- 3 Tablespoons Almond butter (or use any other nut butter like Peanut butter)
- 2 tsp ginger minced
- ¼ tsp garlic powder
- 1-2 tsp Sriracha to taste
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 2 tsp extra virgin olive oil
- ½ tsp sesame oil
- 3 Tablespoons coconut milk (I used So delicious Lite culinary coconut milk)
- a generous pinch of salt
- Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.
- In a bowl, mix all the dressing ingredients. Toss the Cauliflower in it. sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.
- While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.
- Add all the ingredients to a blender. Blend well and use. Taste and adjust salt and spice.
- Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.
Follow Richa on any of her profiles to make sure you don’t miss out on some delicious recipes!