Cauliflower Fried Rice

Yield: 4 servings

2 tbsp olive oil, divided

2 eggs, beaten

salt and pepper

1/2 onion, sliced

3 cloves garlic, minced

1-inch knob ginger, minced

1 head cauliflower, grated into rice

1/4 cup tamari

1/4 tsp red pepper flakes

1 tsp maple syrup

1 cup frozen peas and carrots

1 tsp rice vinegar

1 tsp sesame oil

3-4 green onions, chopped

1/4 cup cashews or peanuts, chopped

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the eggs and salt and pepper. Cook, stirring, until the eggs are cooked. Remove from pan and set aside. Wipe the pan clean.

2. Place the skillet back on medium heat and add another tablespoon of oil to the pan. Add the onion, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes.

3. Add the riced cauliflower, tamari, red pepper flakes, and maple syrup. Cook, stirring often, for about 3 minutes.

4. Add the peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through.

5. Stir in the rice vinegar, sesame oil, green onion, nuts, and eggs. Serve hot.

https://www.onceuponachef.com/recipes/cauliflower-fried-rice.html

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Potato Salad with All the Peas

Yield: 3-4 servings

1 shallot, thinly sliced

1/4 cup red wine vinegar

8 small new potatoes

1 cup shelled fresh peas

1 cup snap peas, cut in half down the center

1 cup snow peas, chopped

salt and pepper

1 cup pea shoots

1 cup sprouts

extra dill to garnish

1. Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up until ready to serve.

2. Place the potatoes in a small pot and cover with cold water. Place on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them, and set aside to cool for a few minutes. Cut the cooled potatoes into quarters.

3. In a large bowl, combine quartered potatoes, shelled peas, snap peas, snow peas, and sliced shallots. Season with salt and pepper. Toss gently to combine.

4. Garnish with pea shoots and sprouts and extra dill. Drizzle creamy dill dressing over top.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu

1 cup brown rice

1 egg

1/2 onion, diced

2 cloves garlic, minced

1/4 cup green onion, chopped

1/2 cup peas

1/2 cup carrots, finely diced

1 tbsp tamari

Sauce:

3 tbsp tamari

1 tbsp peanut butter

2 tbsp maple syrup

1 clove garlic, minced

1 tsp sriracha

1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.

4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.

5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.

8. To the same pan, add onion and sauté for 3 minutes.

9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.

10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.

11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.

12. Leftovers keep well in the refrigerator for 3 to 4 days.


https://minimalistbaker.com/easy-vegan-fried-rice/

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)

salt and pepper

1 lb chicken thighs, cut into pieces

3 tbsp red curry paste

1 can coconut milk

2 tbsp coconut sugar

1 tbsp tamari

2 tsp ground turmeric

1 red bell pepper, diced

1 green bell pepper, diced

1 ripe mango, cubed

1/4 cup peas

juice of 1 lemon

1/4 cup cashews

fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.

2. Add chicken and stir.

3. Add red curry paste and stir, and cook for 2 minutes more.

4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.

5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.

6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.

7. Garnish with cashews and cilantro and serve over rice.


https://minimalistbaker.com/thai-yellow-coconut-curry-mango/

Butter Chickpea Curry (Vegan)

Yield: 4-6 servings

1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, finely minced
2 tsp ground cumin
2 tsp paprika
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
1/2 tsp cayenne
salt and pepper
1 can coconut milk
1/4 cup tomato paste
2 cans chickpeas, drained and rinsed
1 cup peas
1/4 cup cilantro, chopped

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 to 8 minutes, until softened.
2. Add garlic and continue to cook for 1 minute.
3. Add spices and stir to coat.
4. Add coconut milk, tomato paste, and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add peas and continue to cook for 2 minutes.
6. Garnish with cilantro before serving.