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COCONUT CURRY SAUCE
2 tsp curry powder
1 tsp turmeric powder
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp coriander seeds
1/2 onion, diced
1 clove garlic, minced
1” knob fresh ginger, minced
14 oz can full fat coconut milk
1 tsp salt
Warm 1-2 tbsp oil in a saucepan on medium-high heat.
Add the curry powder, turmeric, paprika, cumin seeds, and coriander seeds. Toast for about 20-30 seconds, stirring a bit.
Add the onions, garlic, and ginger. Sauté until onions are translucent on medium heat, about 5 minutes.
Add the coconut milk and salt, and bring to a simmer.
Simmer for 10 minutes.
Add lime juice.
Allow to cool until safe enough to blend.
Transfer to the blender, and blend until smooth, about 20-30 seconds if you’re using a Vitamix.
Season to taste with more salt and lime.
12 tomatillos, jackets removed
1 jalapeño pepper (remove the seeds if you don’t want it too spicy, and do half a pepper for even milder)
2 cloves garlic
1/4 cup red or yellow onion
1 cup cilantro, lightly packed
1 tsp salt + more to taste
Cut the tomatillos in half, and place on a baking sheet lined with aluminum.
Toss the tomatillos, jalapeño peppers, and garlic in a tiny bit of oil, then place tomatillos cut side down and tuck the pepper and garlic in between them.
Broil for 6 minutes, or until the skins char.
Place the tomatillos and jalapeño in the blender. Take the garlic out of its skin, and add it to the blender too, along with the onion, cilantro, juice of 1 lime, and salt.
Blend until smooth, but not a complete puree, about 15 seconds.
Season to taste with more lime and salt.
CAULIFLOWER CAESAR DRESSING
1 large garlic clove
3 tbsp nutritional yeast
2 tbsp capers, drained and rinsed
4 tsp vegan Worcestershire sauce
2 tbsp freshly squeezed lemon juice
1 tbsp tamari soy sauce
2 tsp dijon mustard
2 tsp freshly ground black pepper
¼ cup plain unsweetened non-dairy milk (I used Oatly)
2 tbsp extra virgin olive oil
Start by steaming your cauliflower for 5-10 minutes, until soft, but not mushy. Allow it cool a bit before blending.
Place the steamed cauliflower, garlic, nutritional yeast, capers, vegan Worchestershire sauce, lemon juice, tamari, mustard, pepper, and plant milk in the blender.
Blend until creamy!
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