Green Beans, Potatoes & Garbanzo Beans in Cauliflower Sauce: Recipe

Green Beans, Potatoes and Garbanzo Beans and Cauliflower Sauce Recipe with 

Spicy Onion Relish

I modified a recipe I got from Fatfree Vegan Kitchen

For the original recipe click here:

The Original Recipe from Fatfree Vegan Kitchen

My Version-

Ingredients:

Cauliflower Sauce:

• 1 small head cauliflower, cut into pieces
• 3 1/2 cups water + reserve (water) from Garbanzo Beans
• 4 large cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon white pepper
• 1 teaspoon salt, or to taste

Main Meal:

• 1 cups cooked garbanzo beans
• 2-3 medium red potatoes, chopped into 1/2-inch cubes
• 2 cups sliced green beans, fresh, cut into bite-size pieces
• 1/2 cup plain soy milk
• 1 tablespoon fresh lemon juice

Spicy Onion Relish:

• 1 large onion, minced
• 4 teaspoons fresh lime juice (or lemon)
• 1/2 teaspoon paprika
• 1/2-1 teaspoon cayenne pepper (or to taste)
• salt to taste

Directions:

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.

Remove the bay and curry leaves, and puree everything else in a blender.

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.

Add the soymilk and lemon juice, stir, and cook for 5 more minutes.

Relish:

Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.

I served all of this over left over brown rice that I had made a few days ago.

Enjoy!!!

Vegan Asparagus Quiche with Brown Rice Crust Recipe

Vegan Asparagus Quiche with Brown Rice Crust

by SusanV from Fatfree Vegan Kitchen

Ingredients: (I changed a few things from the original Susan’s Asparagus and Mushroom Quiche Recipe)

• One 12-ounce package firm or extra-firm silken tofu*
• 1/4 cup plain soy milk
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 1 teaspoon tahini
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 3/4 teaspoons salt
• 2 cups cooked brown rice
• freshly ground pepper, to taste
• 1 bunch asparagus (about 12 ounces)
• 1/4 cup shallots, minced
• 2 clove garlic, minced
• 1/2 green bell pepper, chopped
• olive oil spray

Directions:

Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending.

Mix rice with 3 tablespoons of the tofu mixture. Add freshly ground black pepper to taste. Coat pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan.

Bake for 8 minutes. Remove from oven.

Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces.

Heat a medium non-stick saucepan with olive oil. Add the shallots and cook for about 1 minute. Add the garlic, asparagus (not tops) and 2 tablespoons water. Cover and cook for 2 minutes. Add the bell pepper, and 1 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated.

Spread the vegetables (excluding the asparagus tips) on top of the rice crust.

Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables.

Arrange the asparagus tips over the top and spray lightly with olive oil.

Bake for 60 minutes. Let cool for about 10 minutes before cutting.

Enjoy!!!