Cauliflower and Broccoli in Cashew Cream Red Curry Sauce

Spicy warning! (about as spicy as "medium" salsa)

This recipe is more of a side dish, but could be made into a main dish by adding a protein, like meat or beans (there are a few suggestions at the end of the recipe). 
If you would like to make this a main dish, you will probably want to double the sauce recipe, so there will be enough to cover everything well.

About 4 servings

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets

Curry-cream sauce:

• 2/3 cup cashew cream
• 2/3 cup red curry sauce*

*Red curry sauce (For the original recipe, go to About.com Thai Food)

• 1/4 cup white onion, chopped
• 3 Tbsp. prepared lemongrass 
• 1/2 to 1 tsp. cayenne pepper
• 4 cloves garlic
• 1 thumb-size piece ginger, sliced
• 2 Tbsp. tomato ketchup
• 1 tsp. ground cumin
• 3/4 tsp. ground coriander
• 1/4 tsp. ground black pepper 
• 2 tbsp tamari (or soy sauce, however, original recipe called for fish sauce)
• 1 tsp. sugar
• 1 tsp coconut liquid aminos (or use more soy sauce)
• 1-1/2 to 2 Tbsp. chili powder (use less if you don't like it too spicy)
• 3 Tbsp. thick coconut milk, or just enough to keep the blades turning (reserve remaining for cooking the curry)
• 2 Tbsp. lime juice
• 1/4 tsp. cinnamon

Directions

First, prepare red curry sauce. Chop, peel, grate, etc. ingredients as listed and add to a food processor. Process until smooth.

In a small bowl, mix together the equal amounts listed of prepared curry sauce and cashew cream. Set aside. 
Note: this ratio of sauce to nut cream can be adjusted to taste… If you want it more spicy, add more curry sauce, if not, add more nut cream. Also, if the sauce is too thick, you can thin it out, adding a few tablespoons of coconut, soy, or almond milk at a time, until you reach the desired consistency.

Steam vegetables until tender.

Add the vegetables to a skillet, and toss with the prepared curry cream sauce, making sure everything is coated well. Heat over medium-high heat, stirring frequently, until the mixture is heated through. Serve hot, and enjoy!


Main dish add-in variations:

Meat-lovers:

• Cooked and cubed chicken breast

Vegetarian:

• 1 can (15 oz) rinsed, drained chickpeas

Easy Mushroom-Tomato Pasta Sauce

A super easy, tasty, accompaniment to your favorite pasta! 

Fresh whole wheat pappardelle with sauce

Ingredients 

1 large onion, diced (about 1-1/2 cups)

1-1/2 cups sliced mushrooms

1-1/2 cup diced plum tomatoes (remove pulp and seeds)

2 tbsp olive oil

Salt

Black pepper

Optional: 1/3 cup grated Parmesan cheese

Directions

If you are starting with whole mushrooms, very quickly rinse them under cold water to remove dirt (don't soak, because mushrooms easily absorb water and then you are left with yucky soggy mushrooms!); afterwards, gently dry them on a clean towel, and spread out to let dry further.

Heat oil in large non-reactive skillet (stainless steel preferably; don't use aluminum as the acids in the tomato can discolor and give an off flavor to the sauce ). 

Add mushrooms, and add a dash of salt. Stir to coat, and sauté over medium-high heat for about 4-5 min. Stir in onions, sprinkle another dash of salt in, and cook another 5 or so until onions are translucent. Add in tomatoes, add a sprinkle of salt and pepper, and cook about 4 min. Season to taste with salt and pepper to finish the sauce.  

If you are ok with cheese, you can stir in about 1/3 cup grated Parmesan at this point. 

Toss the sauce with cooked pasta and fresh parsley (you can reserve some to around on top or mix it all in). Now, dig in!