I was looking for something to serve as a vegan main course and found this beautiful dish from the English book, Hemsley and Hemsley, the art of healthy living.
It’s a whole cauliflower so when you serve it, you need to cut it like a steak. Your guests will be impressed, but more so when they taste the sumptuous spice mix that gives this dish layers of depth and takes you back to the last time you walked through a souk in the middle east, or more likely these days, the spice aisle in wholefoods.
If you’d like a cooling dish to compliment this, make a little yogurt and cucumber mix to go with it. Simplicity at its best.
I served this with a New Zealand Sauvignon Blanc, which is a Mr. B favourite, but also holds up nicely to this dish, given it’s own complexity of juicy acidity and fruity sweetness.
- 1 large cauliflower
- 2 tbsp. pistachios
- 2 tbsp. coconut oil
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. sumac
- 1 tsp. thyme and a few twigs to serve
- 2 garlic cloves, grated
- virgin olive oil to finish
- Juice of ½ lemon
- Sea salt and pepper to serve
- Preheat oven to 180c/250f
- Toast the pistachios in a dry pan for a minute, then crush them with a rolling pin or chop
- In the same pan, gently melt 1 tbsp. coconut oil
- Sit the cauliflower on the baking tray, pour over the melted oil, sprinkle on the sea salt and roast in the oven for 30-40 minutes
- Melt the remaining tablespoon of coconut oil and stir in the spices, herbs and garlic
- Remove the cauliflower from the oven and pour over the flavoured oil
- Roast the cauliflower for a further 10 minutes
- Serve whole, drizzled with virgin olive oil, squeeze over the lemon, then scatter with parsley some extra salt and the pistachios
‘Creativity is a way to share your soul with the world’
This is my healthy vegan version of Amanda Cohen’s popcorn beets, which have been deemed better than popcorn shrimp by the food critics.
Mr. B loves popcorn shrimp, so although I haven’t tried Cohen’s dish, I was inspired to make my own version and see what he thought.
Cohen’s version is soaked in buttermilk spiked with bourbon and deep-fried. I wanted to make a healthier and dairy free version, so I soaked mine in almond milk and baked them to make them vegan and a guilt free snack. She served her dish with a green curry sauce; I used vegan cream cheese and jalapenos to replicate the creamy and spicy compliments.
Mr. B loved this dish, noting it as moreish (as shown by the disappearance of the dish in 5 seconds) and addictive. Success! Thanks Amanda Cohen for the inspiration!
This is a tasha.kitchen original recipe, feel free to copy it, creativity should be shared!
- 2 red beetroots
- 1 cup cornmeal
- ¾ cup almond milk
- Pinch salt
- 2 tbsp. vegan cream cheese
- I tbsp. coconut oil
- 1 jalapeno, sliced
- Preheat an oven to 350c
- Bake the beetroot in salt for 20 mins until slightly tender
- Take them out and let cool, once cooled chop into roughly 2cm x 2cm pieces
- Pour almond milk into a shallow bowl/dish and cornmeal into another
- Coat the beet pieces with the milk and then the cornmeal
- Place pieces on the a baking tray with coconut oil and place in the oven
- Flip over half way and back until the cornmeal is hard
- Sprinkle sea salt on the pieces
- Serve with vegan cream cheese and slices of jalapeño
Cooking is love made visible.
I am of Indian decent as you can tell from any pictures of myself and even from my Tasha. Kitchen emoji, but as a child I never quite connected to my Indian heritage. The reasons for this are quite logical; I was born in the UK, my family are Christian not Hindi, apart from my Grandma and I was never taught any Indian language.
It was only as I grew older that I realised culture was much more than where you are born and what language you speak. The Indian culture at least as I have observed it through living with my Grandma is about community and connection. She would open her home up to anyone, for lunch, tea or just a chat. She talked to everyone on the high street and brought them chocolate or samosas on their birthdays. I would often come home from school and be greeted by people I had never met before. Food very much played a part in this, she would make lots of Indian snacks to serve people with their tea – tikki, samosas, pakora’s – there were always plenty of tasty morsels being offered around.
One of my favorite days of the week was Sunday when we would gather as a family (and invite others to join us) for lunch after church and meat curry would often be a central dish. This goat curry is in honor of those Sundays, which I miss so much. My grandma used to cook curry’s for days to give depth and tenderness to the meat; we would smell that beautiful aroma and often end up smelling of that aroma too! I used a slow cooker and cooked this for 36 hours, but you can cook it for a few hours if you don’t have time. Having cooked this dish, I can say that I have much more appreciation of how long it takes to make a curry that tastes anything like my grandma’s and if I could go back, I would have the extra spoonful my Grandma offered me, every single time.
This recipe comes from myheartbeets.com, an Indian Paleo website that I recently found. Thank you Ashley for your amazing recipes and for helping connect back to my grandma and my roots.
- 2 pounds goat meat
- 2 red onions, chopped
- 5 inch knob fresh ginger, minced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon coconut oil
- 4 whole cloves
- 2 cardamom pods
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 2 tsp. salt (adjust to taste)
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1-2 Serrano pepper, minced
- 1 small (14 ounce) can organic diced tomatoes
- 1 tsp. garam masala add more to taste
- In crock pot/slow cooker, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end)
- Set to high and cook for 4 hours, stirring the curry every hour or so
- After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender
- If you don’t have a slow cooker, cook the onions till translucent for 2-5 mins, then add the garlic and garlic for 30 seconds
- Add all the spices and stir till mixed in, but make sure not to burn, next add the goat meat and brown
- Add in can of tomatoes and garam masala and cook for as long as possible, 60-90 minutes minimum
3 Ingredient Paleo Naan (Indian bread)
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 cup Organic Coconut Milk
- Optional salt
- Mix all the ingredients together
- Heat a non-stick pan over a medium heat and pour batter
- Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time) and serve hot