The Most Amazing "Cauliflower" Recipe

This recipe calls for cauliflower but I found this great broccoflower at Nature's Fare and couldn't resist. Its flavour isn't as strong as cauliflower and it just looks so cool. I would certainly buy it again.










I made this with the real greek yoghurt. I used organic but it was still milk. You could try using soy or coconut and I would be interested in hearing how it worked out for you. The greek yoghurt is thick so it really coated the broccoflower and stayed on throughout the baking.

It was quite spicy so I used the leftover yoghurt mix as a dip. It seemed to be less spicy when it hadn't been cooked.

Spicy Broccoflower (adapted from Shape Magazine)

Ingredients:
1 tablespoon vegetable oil
1 head broccoflower
1 1/2 cups plain Greek yogurt
Juice of 1 lemon
2 tablespoons chile powder
1 tablespoon cumin
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions:

Preheat the oven to 400 degrees and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the broccoflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lemon juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the broccoflower into the bowl and use your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with tofu or other veggies.)










Place the broccoflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 40 minutes. The marinade will make a crust on the surface.










Let the broccoflower cool for 10 minutes before cutting it into wedges.










It was delicious! I could have eaten it all!




- Posted using BlogPress from my iPad

Masala Fusion Cuisine of India Restaurant Review

When I was in Uganda, I did a few restaurant reviews because I often looked for reviews when we were going to be out for the day. My blog got lots of hits so obviously restaurant reviews are popular! I decided to add a few to this blog as well.

I doubt this restaurant is vegan as Indian food uses ghee, clarified butter, but as a vegetarian option, it was amazing. Lots of choices for veggie and carni lovers.





We had one order of veggie samosas. There were two samosas and a dish of tamarind chutney. The pastry was flaky and the filling was mostly potato with peas and onions. Served piping hot.





We then chowed down on kadai paneer, chana masala. We ordered one dish medium and one dish hot and the chana masala (chickpea curry) was HOT! Not so unbelievable that we couldn't eat it but certainly hot enough to make us both sniffle and appreciate the yoghurt cucumber that I had ordered.





We also had one order of basmati rice and one plain naan. Both of those were plenty for the two of us.





We were stuffed and took leftovers home for lunch. We added two more orders of naan to bulk it up a bit but there was plenty of food for us both for both meals.

Total, including tip: $40. No drinks, just water.

We will certainly go again.

Address: 103 - 2106 Harvey Avenue, Kelowna, across from the mall, next to A&W.

They are closed on Mondays.

11.95$ Buffet lunch from 11:30-2:00 the rest of the week.

Website: masalafusionkelowna.com


- Posted using BlogPress from my iPad

Yoga Slow Cooker Curry

When I got home today, I needed to make something that would be ready to eat when Corey and I returned from yoga. I didn't have a lot of time before we left and I didn't want to leave anything simmering on the stove so I decided a "quick" curry in the slow cooker would be ideal. Easy to make and leave and yummy when we returned. Nice and hot to warm us up after our walk home in -7 degrees. Beautiful night with a clear sky and a fabulous full moon.

I used a Chinese eggplant and green beans but you could use any veggies like broccoli and cauliflower, carrots, frozen peas and corn, but nothing that will become too soft. Potato wouldn't cook long enough to be ready.

Brown, green or blue lentils are best because they keep their shape. Red lentils will make a mush.

Yoga Curry

1 cup brown rice (mine is mixed with a wild rice blend)
1/2 cup lentils (Check these for rocks. I have seen how they are dried in China. Don't skip this step.)
4 cups veggie stock
2 cups coconut milk (one can with water added to make 2 cups or one package powder with 2 cups boiling water)
1 tbsp curry powder
2 cups chopped raw veggies
1 chopped onion in cubes
salt
pepper
1 tbsp lemon juice

In the slow cooker, mix the rice, lentils, stock, coconut milk, curry powder, veggies and onion. Cover and let cook on high for 3 hours (or on low for 6-8 hours if you have all day). Just  before eating, stir in the lemon juice and salt and pepper to taste. Mix together and add more boiling veggie stock if necessary just before eating to make it as you prefer for texture. Depending on how long you let it cook, it might be a bit tight. You may even want to add more salt and lemon juice.

We ate this with a squeeze of HP sauce which is like a chutney but in a sauce form. It was delicious!