Purple Cauliflower - Curried in a Hurry

One of my favorite ways to eat cauliflower is curried, and the purple color inspired me to make a purple themed version (the only thing I lacked was the black carrot, so I had to stick with orange). Although it no longer looks purple in the end, it is still vegan treat that is even better then next day. I hope you will enjoy it:

Purple Vegetable & Tofu Curried

4-6 servings

Ingredients

1 head purple cauliflower, chopped into florets

3 Peruvian potatoes, cubed

1 medium red onion, chopped

3 cloves garlic, minced

2 large carrots, sliced (get black carrots if you can!)

1 block tofu, cubed

2 tbsp grape seed oil or vegetable oil

2 tbsp good quality curry

1 1/2 tbsp cumin

1 can tomato soup

1 cup plus 2 tbsp water

1/8 tsp cayanne pepper

1 tbsp sugar

salt and pepper to taste

Instructions

Open tofu and wrap in a clean towel, press under a cutting board (I sometimes put my teapot on top of the board for more weight). Press for 15 minutes.

While tofu is pressing, chop cauliflower, cube potatoes and slice carrots, set aside in bowl. Chop onions and mince garlic. Unwrap tofu and cube, then salt and pepper in a bowl.

Heat oil in large skillet over medium and add onions, garlic and tofu. Cook five minutes covered. Add 1 tbsp curry and 1 tbsp cumin to skillet and mix, then add 2 tbsp water, cook 5 more minutes or until onions are soft.

Add potates, cauliflower, carrots, tomato soup, cup of water, remaining curry and cumin, cayenne pepper, sugar, and salt (to taste). Mix together and cooked covered for 25 minutes, stirring occasionally.

In the last five minutes cook uncovered, or until the curry thickens. Make sure to stir fequently. Let cool for 5-10 mintues. Serve warm with basmati rice and naan and ENJOY!

Fennel & Peruvian Potatoes - Breakfast of Champions

Fennel is one of those vegetables that you know exists, however, fennel is not found that often in regular old cooking. It is a shame because this plant is so versatile. When raw it taste like licorice and when cooked it has a nutty flavor. It is the best when you can buy the bulb with the stock/leaves, as all parts of this plant can be used. I recently became a fan of fennel because of this hash recipe, and I think you will enjoy it too. The hash includes another odd veggie, the Peruvian Potato which is distinctly purple and delicious. Give both these veggies a try:

Fennel & Peruvian Potato Hash with a Fried Egg
Serves 2 - a perfect dish for breakfast, brunch or a late dinner!

Ingredients
1/2 large fennel bulb and stock
2 1/2 tablespoons olive oil
4 medium Peruvian potatoes, cut into 1/2- to 3/4-inch cubes, rinsed & dried with clean towel
1/2 teaspoon fine sea salt
Freshly ground pepper
1 large garlic clove, chopped
1/4 cup finely chopped fennel fronds
2 eggs

Pictured: Peruvian Potato

Preparation
Remove core from fennel bulb (as seen in the picture) and cut fennel into 1/2-inch cubes. Finely chop enough fennel fronds to measure 1/4 cup.

Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.

Heat 2 tablespoons oil in heavy large skillet (I used a cast iron pan) over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes.

Using potato masher, crush potatoes in skillet.

Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and chopped fennel fronds, cook 2 minutes. Put hash on serving plates. In the same skillet heat 1/2 tablespoon oil and fry your eggs. Once ready serve eggs hot on top of the hash and ENJOY!