Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce

Black Rice and Lentil Thai Bowls with Cashew-Coconut Curry Sauce -- Epicurean VeganYou’re going to need a big bowl to fit in all this goodness. It’s easy to go overboard with different veggies and toppings, but I think I found a great combination for these Thai bowls. Not only are they vegan, but they’re gluten-free too. The flavors of the sauce mingle beautifully with the steamed cauliflower, tofu and kale. The pepitas also add a nice extra crunch as well. Served warm or cold, these bowls are great to take to work for a filling, protein-packed lunch.

INGREDIENTS:
2-1/2 C vegetable broth
1 C black rice
1 C green lentils
1 head cauliflower
14-oz extra firm tofu, drained, pressed and cubed
Salt and pepper, to taste
2 carrots, grated
3 C kale, chopped
1 C green onion, sliced
1/2 C pepitas
Cashew-Coconut Curry Sauce:
1 C cashews, soaked in hot water for about an hour
2 cloves garlic
1 can coconut milk
1 Tbs fresh ginger, grated
2 Tbs peanut butter
Juice from one lime
1 Tbs curry powder
1 tsp salt

DIRECTIONS:
To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned. Steam the cauliflower florets for about 8-10 minutes—not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little—only a couple of minutes.

Black Rice and Lentil Thai Bowls with Cashew-Coconut Curry Sauce -- Epicurean VeganOnce the rice and lentils are done, fluff with a spoon. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

Black Rice & Lentil Thai Bowls with Cashew-Coconut Curry Sauce
 
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Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C black rice
  • 1 C green lentils
  • 1 head cauliflower
  • 14-oz extra firm tofu, drained, pressed and cubed
  • Salt and pepper, to taste
  • 2 carrots, grated
  • 3 C kale, chopped
  • 1 C green onion, sliced
  • ½ C pepitas
  • .
  • Cashew-Coconut Curry Sauce:
  • .
  • 1 C cashews, soaked in hot water for about an hour
  • 2 cloves garlic
  • 1 can coconut milk
  • 1 Tbs fresh ginger, grated
  • 2 Tbs peanut butter
  • Juice from one lime
  • 1 Tbs curry powder
  • 1 tsp salt
Directions
  1. To begin, combine the rice, lentils and vegetable broth in a large soup pot and bring to a boil. Stir, reduce heat, and cover; cook for 40-45 minutes.
  2. This will give you plenty of time to get everything else prepared: chop the veggies, saute the tofu and steam the cauliflower.
  3. For the tofu, I just sauteed the cubes in a dry skillet until slightly browned.
  4. Steam the cauliflower florets for about 8-10 minutes---not too much though because you want to avoid making the cauliflower too mushy (unless you like that sort of thing). I prefer them to have a little bit of crunch.
  5. To make the sauce, toss the garlic cloves in a food processor and mince. Next, add all of the other sauce ingredients and puree for several minutes until completely smooth. Transfer to a small saucepan and heat over medium-low heat until it thickens just a little---only a couple of minutes.
  6. Once the rice and lentils are done, fluff with a spoon.
  7. To serve, start with some rice-lentil mixture, then add the kale, tofu, cauliflower, carrots, green onions, sauce and top with the pepitas. Absolutely delicious! Enjoy!

 

Buffalo Cauliflower Potato Pizza

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

This is going to blow your mind. This turned out to be the most amazing pizza—ever. I was inspired by Kelly over at Vegan Thyme who made this using Gardein, but because Gardein never seems to agree with me, I thought I’d sub in cauliflower. A friend had made buffalo “wings” from cauliflower and used this recipe from PETA. If anything, try the wings—they are incredible! (just double it if you’re feeding a crowd). March Madness, anyone? Can I tell you how excited we are that our CSU Rams have advanced?! GO RAMS!!

rams

So, making cauliflower wings is definitely going to add to your prep time, so I recommend enlisting some help. That’s why you had kids, right? The Eighth Grader was a great sous chef. I also made several changes to the original, just based on what I had on hand, so feel free to tweak the recipe. This recipe is going to require a certain timing of tasks, but thankfully, they’re all easy to do. So, get ready for some amazing pizza that you won’t mind making again and again!

INGREDIENTS:

Wings:

1 C almond milk
1 C flour (any variety)
2 tsp garlic powder
1 head cauliflower, chopped into pieces
1 C buffalo wing sauce (I used Wing Time)
1 Tbs olive oil or Earth Balance, melted

Dough: (I made a quick, no-rise pizza dough. So if you like a thin crust, crispy dough, this is a good one to use. Otherwise, if you have more time, I recommend a yeast-based one).

2-1/2 C flour
2-3/4 tsp baking powder
1 tsp salt
1 Tbs olive oil
3/4 C to 1 C warm water

Pizza:

3 large russet or Yukon Gold potatoes, sliced thin (my sous chef used a potato chip slicer—major time saver)!
3/4 C red onion, chopped
1 tsp salt
1/2 tsp dried rosemary
1/2 tsp dried basil
1/4 tsp black pepper
5 mushrooms, diced
3 celery stalks, sliced
1 tsp olive oil
Daiya mozzarella, optional
Vegan ranch dressing (Try Follow Your Heart Vegan Ranch or make your own)

Sauce:

2 Tbs flour
1/3 C warm water
3 Tbs Earth Balance
1 C vegetable broth, warmed up
Dash or two of red wine vinegar

DIRECTIONS:

So, first off, prep the potatoes. Once they’re sliced, place in a bowl of water with 1 tsp of salt and let sit for 30-45 minutes. This is a good time to make the dough and chop up the mushrooms, celery, and cauliflower. Drain the potatoes and season them with the rosemary, basil, and pepper; stir in the red onion.

Potato Pizza -- Epicurean Vegan

To make the dough, mix the dry ingredients together in a stand mixer. Slowly add the olive oil and warm water until you have a dough that is just slightly sticky. Knead on a lightly floured surface for 5 minutes.

Vegan Pizza Dough -- Epicurean Vegan

This is where timing comes in. Preheat oven to 400. Roll out the dough to fit an 11″x17″ pan. I actually let it hang over the edges a little to account for shrinkage:

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Stick with a fork in several places and bake 5 minutes. This is also where you’ll need a hand. While your amazing helper lines the crust with the potatoes and onions . . .

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

. . . you’ll want to be making the “wings.” Pretty easy: Preheat oven to 450. Whisk together the milk, flour and garlic powder in a medium bowl. You’ll have a pancake batter-like consistency. Add the cauliflower and coat them completely; transfer to a baking dish.

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

Bake for 15-18 minutes . . .

Buffalo Cauliflower -- Epicurean Vegan

While they’re baking, whisk together the wing sauce and olive oil (or Earth Balance). Loosen the cauliflower if it’s stuck to the dish. Pour the wing sauce over the cauliflower and bake another 5-8 minutes.

Buffalo Cauliflower -- Epicurean Vegan

Now, while those are baking, saute up the celery and mushrooms in the olive oil. Also, start the sauce in a small saucepan. Combine the 2 Tbs of flour and 1/3 C warm water; set aside. Melt the 3 Tbs of Earth Balance in a the pan and add 1 Tbs of the flour-water mixture and whisk until smooth. Slowly whisk in the rest over medium heat. Just a little at  time, add the broth. Whisk until thickened; add the red wine vinegar.

DSC07477

So now, your wings are ready to come out of  the oven. Throw the pizza in the oven (still at 400 degrees) and bake for 10-15 minutes, or until the potatoes start to brown on the edges. This is a good reason to use a slicer to make them thin, otherwise, they’ll take too long to cook and your crust will be lovely shade of black. I then chopped up the cauliflower into bite-sized pieces.

Buffalo Cauliflower -- Epicurean Vegan

It even looks like chicken pieces! Try not to eat it all yet. Combine the cauliflower in a bowl with the celery and mushrooms and pour the sauce over them and coat well. When you have just a few minutes left on the potatoes, sprinkle the top with a little Daiya cheese.

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

Yum!

Cut into squares and top with the cauliflower/veggie mix and ranch dressing. Thoroughly enjoy!

Buffalo Cauliflower Potato Pizza -- Epicurean Vegan

Flaky Harvest Vegetable Squares

Flaky Harvest Vegetable Squares -- Epicurean Vegan

These were amazing! I thought they’d be a pain in the butt to make, but actually, they were pretty easy. They took some time, but other than that, they were simple to make. And so delicious! The recipe is from Vegetarian Times and I substituted the Brussels sprouts with asparagus and elephant garlic with just two large cloves of garlic. Next time I make these, I’d probably chop the carrots  smaller than the recipe says, but otherwise, theses were fantastic! And why wait until next Thanksgiving? These are great as a fall/winter meal.

INGREDIENTS:

1 head of cauliflower, broken into small florets
1 medium onion, sliced
3 Tbs + 1/2 tsp olive oil, divided
1-1/4 tsp salt, divided
3/8 tsp black pepper, divided
2 heads elephant garlic (again, I used 2 regular cloves of garlic)
2 tsp vegan Worcestershire sauce, divided
3 Tbs white wine
1 Tbs cornstarch or arrowroot
1 tsp thyme
10 stalks of asparagus, cut into thirds or fourths
10 baby carrots, cut into thirds or fourths (rather than in half on the diagonal)
10 button mushrooms, halved
6 shallots, peeled and quartered
2 sheets of frozen puff pastry, thawed
Almond milk, for brushing dough

DIRECTIONS:

Preheat oven to 425. Set aside about 20 cauliflower florets in a bowl. Toss the rest with the onion and 1 Tbs olive oil; season with 1 tsp salt and 1/8 tsp pepper.

(I’d break up the cauliflower more than this)

Spread onto a baking sheet. Wrap up the garlic and 1/2 tsp of the olive oil in some foil and place on the baking sheet.

Roast 30 to 45 minutes. I roasted them for about 25 minutes—the onions were getting too browned. (Another reason to break the cauliflower up smaller).

Squeeze the warm garlic from it’s skin into a food processor and add the cauliflower/onion mixture and 1 tsp Worcestershire sauce, and process until smooth. Season with salt and pepper, if you’d like.

Combine the wine, cornstarch, remaining 1 tsp Worcestershire sauce, thyme, 1/4 tsp salt, 1/8 tsp pepper, and 1/2 C water in a small bowl; set aside.

Heat remaining olive oil in a wok or skillet. Add the reserved cauliflower, carrots, mushrooms, asparagus, and shallots. Stir-fry for 5-7 minutes, then add the cornstarch mixture and cook for another 2 minutes. Remove from the heat and cool.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

Roll out the puff pastry into a 12-inch square. Cut into four squares. Chill for 15 minutes on parchment paper.

 

The recipe says to place a 1/4 C of the cauliflower puree in the center, but I found that when I got close to last four (of the 8 squares) I was running low, so I recommend using a bit less than a quarter cup per square. Top the puree with about a 1/2 cup of the vegetable mixture. Again, so easy on the 1/2 cup–it was close.

Fold corners of the dough over the vegetable mixture, pinching the corners together.

Flaky Harvest Vegetable Squares -- Epicurean Vegan

I made these ahead of time, so I covered and refrigerated for about 2 hours before baking them. When it comes time to bake, brush with almond milk and bake at 425 for 12-15 minutes. Delicious!! Enjoy!