Spice up January!
Curried Cauliflower Soup With Roasted Cauliflower “Rice”
From “Quick Fix Vegan,” by Robin Robertson (Andrews McMeel). Vegan. Serves 4.
Ingredients
1 large cauliflower, center core and leaves removed
1½ tablespoons olive oil
1 yellow onion, finely minced
2 tablespoons curry powder, hot or mild
3 cups vegetable broth
Salt and freshly ground black pepper
1 can unsweetened coconut milk (13 ounces), or 1½ cups unsweetened nondairy milk
Minced fresh parsley or cilantro, for garnish
Lemon wedges, to serve
Directions
Preheat the oven to 425 degrees. Oil a baking sheet and set aside. Using a box grater with large holes, grate enough of the raw cauliflower florets to equal 2 cups. Set aside.
Cut the remaining cauliflower into small pieces. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion and cauliflower pieces, cover and cook until softened, 5 minutes. Sprinkle on the curry powder, stirring until fragrant, 1 minute. Add the broth and bring to a boil. Reduce the heat to medium and season to taste with salt and pepper. Simmer until the vegetables are tender, about 8 minutes.
While the soup is simmering, toss the grated cauliflower with the remaining ½ tablespoon oil and spread evenly on the prepared baking sheet. Season to taste with salt and pepper. Roast, stirring occasionally, until tender and golden brown, about 10 minutes. Set aside.
When the soup is done simmering, remove the pot from the heat and purée with an immersion blender. Or transfer to a stand blender or food processor and purée in batches, then return to the pot. Stir in the coconut milk and heat until hot. Taste and adjust the seasonings. To serve, ladle into bowls and top with the roasted cauliflower “rice” and parsley. Accompany with lemon wedges if desired.
Rainbow Omelets With Spicy Kung Pao Sauce
From “Simple Asian Meals,” by Nina Simonds (Rodale). Serves 4.
Ingredients
2 tablespoons olive or canola oil1 medium yellow or orange bell pepper, cored, seeded and cut into thin julienne strips1 small red onion, halved and thinly sliced¼ pound snow or snap peas, ends snapped and veiny strings removed, halved8 large eggs, lightly beaten
KUNG PAO SEASONINGS
2 tablespoons minced ginger1½ tablespoons minced garlic1 teaspoon hot chili paste with garlic, or crushed red pepper flakes
SAUCE
1¼ cups water
5 tablespoons soy sauce
3½ tablespoons rice wine or sake
2 tablespoons sugar
1½ tablespoons Chinese black vinegar or Worcestershire sauce
1 1/3 tablespoons cornstarch
Directions
Heat 1½ tablespoons of the oil in a large nonstick skillet over high heat until very hot, about 20 seconds. Add the pepper, onion and snow or snap peas and stir-fry for about 1½ minutes, until crisp-tender. Pour the eggs into the pan and tilt the pan so that the eggs form an even omelet. Cook over medium heat for 2 minutes, or until golden brown on the bottom. Reduce the heat to low, cover, and cook until set, 5 to 6 minutes. Using a knife, cut the omelet in half and flip each half over with a spatula. Cook for 2 minutes more, then scoop onto a cutting board.
While the omelet is cooking, heat the remaining ½ tablespoon oil in a medium saucepan or skillet over high heat until very hot, about 20 seconds. Add the kung pao seasonings (ginger, garlic and chili paste) and stir-fry until fragrant, about 15 seconds.
Stir together the sauce ingredients, add and cook, stirring continuously to prevent lumps, until thickened.
Cut each half of the omelet into 3 or 4 wedges. Arrange on a deep serving dish and pour the spicy sauce on top, or pour the sauce into a bowl and serve on the side.
