Sunday, September 5, 2010

Raw Cauliflower Korma

I really love this recipe, and it goes over well at potlucks. Make sure to use sweet onions or it will be quite strong and more spicy, or you may like it like this depending on who will be eating it!

Raw Cauliflower Korma


1/2 cup carrots
1/2 cup sweet onions
2 tablespoons water
2 tablespoons curry powder
1 teaspoon chili powder
1/4 cup cashew nuts
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 chopped tomatoes
2 dates
1/2 head cauliflower
1/4 cup golden raisins


1. To make the base: Chop cauliflower into small pieces, add raisins and mix. Set aside.

2. To make sauce: Put all remaining ingredients in a blender or food processor and mix at a high speed until combined and sauce-like. Add more water (or some raw nut milk) if required.

3. To serve: Pour sauce over cauliflower and eat! (You could pour over any mix of chopped veggies!)

Homemade BBQ Sauce

I came across this recipe because I was looking for something to put my bone broth in, and this turned out quite yummy. I used it to make a pulled pork roast in the crockpot. Delish!

Barbecue Sauce


1 tablespoon extra virgin olive oil or unrefined coconut oil
1 cup minced fresh onion or 1 tablespoon dried onion flakes
1 tablespoon tamari soy sauce or coconut aminos
3 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon ground chipotle
1 teaspoon dried crumbed basil
1 teaspoon dried, crumbled oregano
1 (6-ounce) can salt-free, sugar-free tomato paste
1 1/4 cups chicken broth (homemade bone broth if you have it!)
2 tablespoons raw apple cider vinegar or 3 tablespoons of lime juice
1 tablespoon honey or xylitol

1. Heat oil in a 1-quart saucepan over medium heat. Add onions and stir until tender, about 5 minutes.
2. Add remaining ingredients and whisk until smooth. Bring to low boil, cover, reduce heat, and simmer with lid ajar to reduce splattering, stirring periodically until mixture thickens, 20 to 30 minutes.
3. Pour into wide-mouth glass jar, allow to cool. Cover and refrigerate. Use within 2 weeks or freeze.

Spicy Roasted Eggplant (Baingan Bhartha)

I made this last night and liked it pretty well. I felt the spices could have been upped, although I am going to wait and see how they blend and taste overnight. Hmmm, maybe I should go get some right now! :)

Spicy Roasted Eggplant (Baingan Bhartha)


2 medium eggplants
1 medium onion, finely chopped
2 small tomatoes, diced
2 large cloves of garlic, finely minced
1 piece of ginger, peeled and finely minced (1 inch)
2 small green chilies, cut in half lengthwise
salt and pepper to taste
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
1 tsp garam masala
2 TB ghee or oil of your choice
handful of freshly chopped cilantro leaves for garnish


Heat the oven to 400 degrees F. Lightly brush the eggplants with a little bit of oil on all sides and place on a foil lined baking sheet. Bake for 40-45 minutes, turning the eggplants after 20 minutes or so of baking until the eggplants are charred and collapsed. Remove from the oven and set aside to cool until needed.

In a large skillet, heat the oil and add the onions. Stir fry the onions on medium heat until soft and golden brown, this may take up to 10 minutes. Next add the garlic, ginger, green chilies and all of the spices including the salt and pepper. After an additional 5 minutes, add the tomatoes and cook until warmed through. Stir the mixture frequently so as not to burn it. In the meantime, remove the outer charred skin from the eggplants and discard. Mash the eggplants well with a fork and add (along with any juices) to the skillet containing the spicy onion and tomato mixture. Mix well to combine, garnish with the chopped cilantro and serve with fragrant rice or cauliflower rice.