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Cauliflower tortillas: recipe review

I’ve decided to start a new feature, a recipe review. For my first review, cauliflower tortillas. Husband and I are what I call partially paleo. What does that mean? Due to food allergies and sensitivities, we mostly eat vegetables, eggs, and meat. I tend towards hypoglycemia and Husband has problems with inflammation. While we both can eat nixtamalized corn products such as tamales, corn tortillas, and sopes  we like to limit their consumption,thus the idea of a low carb tortilla substitute is very appealing. The recipe was well written and easy to follow. I really like that the author recommended using gloves when squeezing the excess moisture out of the cauliflower. It was really HOT! I didn’t have dish washing gloves, so I squeezed it in small batches, but it was still really hot. The cauliflower tortillas looked exactly like the photo on the blog post. The cauliflower taste was mild. The only change I made was that I used ...

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Sweet and Sour Carrots

This is my new favorite way to cook carrots.serves 4 combine in a small bowl:1/4 cup vegetable (or chicken) broth 2 tablespoons rice wine vinegar2 tablespoons sugar1 tablespoon cornstarch Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil. When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.Add an 3 tablespoons water, reduce heat to medium, cover and cook until carrots are cooked but still crisp.Stir the cornstarch mixture, pour into wok, stir until the sauce thickens.

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Spicy Cabbage

Serves 4 In a small bowl combine 2 tablespoons rice wine vinegar 2 tablespoons sugar 1 tablespoon soy sauce 1 teaspoon red pepper flakes Heat a wok over high heat;when wok is hot, add 3 tablespoons vegetable oil. When the oil is hot, add 1 pound cabbage cut into 2 inch pieces and stir-fry for 2 to 3 minutes until the cabbage begins to wilt. Add the seasoned vinegar and mix well. Serve at room temperature or warm.

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Cauliflower steamed with whole spices

Cauliflower Steamed with Whole Spices 3 pounds cauliflower (1 medium head) broken into small flowerettes 4 to 5 tablespoons vegetable oil 1 teaspoon whole cumin seeds 1 teaspoon whole coriander seeds 1 teaspoon nigella seeds 1 teaspoon mustard seeds 1 dried red pepper 1 medium onion diced 8 cloves of garlic diced 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon ground turmeric (cucurcima) 1 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup water Heat a 12 inch skillet or saute pan over a medium high flame. When hot add enough oil to coat the bottom. Add the whole spices (cumin,coriander,nigela and mustard) when the mustard seeds begin to pop add the dried chili. It will brown immediately, turn over quickly so it browns on the other side.Lower the heat, add the onions and garlic. Stir and fry until the onions are brown but not burnt. Add the cauliflower, ground coriander,ground cumin, turmeric,salt and the cayenne (if you ...

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Spring rolls

Fresh Spring rolls 12 Vietnamese Spring roll wrappers 9 inch (if you use 6 inch makes then you will need more rolls) quarter of a cabbage shredded (I used all red, but you can use a mix of both or just green cabbage) 5 green onions, chopped 1 cup thin noodles, pre-cooked bean thread noodles* 1 cup fresh herbs (I used Italian parsley and Thai basil you can use cilantro,basil or mint too) 2 small carrots, grated 1 tbsp lime juice 1 tbsp soy sauce 1/2 tsp fresh ginger, grated Toss together all ingredients together except wrappers in large bowl. Submerge wrappers in hot water until pliable, about 15 seconds. Place about 1/4 of mix on wrapper and wrap like a burrito or egg roll. Refrigerate until cold. Serve with your favorite dipping sauce *to precook rice noodles (also called rice vermicelli),Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, ...

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Stir fried Tofu and Eggplant

I think I found this in Sunset Magazine. I wrote it down on a scrap of paper so I am relying on my faulty memory for the source. Stir Fried Tofu and EggplantIngredients: 3 tablespoons vegetable oil1 package firm tofu, cut into 2 inch chunks1 eggplant cut into 1″ x 3″ strips1 bell pepper cut into strips2 diced garlic cloves ( I used a tablespoon of diced garlic)SAUCEcombine:1/3 cup soy sauce2 tablespoons oyster sauce2 tablespoons sugarGARNISH1/4 cup fresh basil leaves (I forgot to add these, it was still good!) Heat the pan. When the pan is hot, add the oil. When the oil is hot, add the tofu. Brown the tofu. The secret to browning soft things like tofu is to leave it alone. I know you want to stir it around, but don’t, just wait. Brown the tofu on all sides. Remove the tofu from the pan. If you need to, add more oil. Cook the garlic, eggplant and ...

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Aruna’s Dal

This is the best tasting dal that I have ever had! Unfortunately, I have no source for yellow lentils so I use regular lentils. 1 cup lentilscover the lentils with water and boil until soft1 medium onion chopped1 heaping teaspoon ginger paste1 heaping garlic pastefry until brown. Add3 roma tomatoes choppedblend the mixture and add to the lentils plus2 tablespoons yogurt Garnishone small dried red chileteaspoon mustard seedteaspoon cumin seedghee Heat the ghee or oil until hot, brown the remaining ingredients and garnish the dal.

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Mexican Dal

I have several dal recipes that I use, this is one that I adapted. 8oz lentils1 large chile poblano, seeded, deveined and diced1 large onion diced3 tablespoons ghee (or vegetable oil, NOT olive oil!)1/2 teaspoon tumeric (cucurcema)1 teaspoon mustard seeds1 quart watersalt to taste Cook the lentils in water until soft. I prefer to use the pressure cooker, if you have a pressure cooker use the directions that came with yours.While the lentils are cooking, I saute the onions and peppers in a tablespoon of ghee until transparent. Add the tumeric and salt to the onions and chile, stirring to coat well. Carefully add the onions and chile to the lentils. Simmer for 5 minutes. In batches, puree the soup in the blender or food processor.Heat the remaining ghee in a small pan until hot, the ghee is hot enough when you can put a mustard seed in it and the seed pops. Add the mustard seeds to the ghee, ...

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Saag Panir

This recipe originally came from Madhur Jaffrey’s World of the East, Vegetarian Cooking, which I use a lot. I have done some minor changes. If you decide to buy your very own copy please us my Amazon link, I get a little money that way. Thanks! Saag Panir 1 inch cube of fresh ginger,peeled and chopped6 cloves garlic peeled and chopped1 fresh hot green chili, sliced roughly (I use a whole jalapeno,seeded and deveined)1/4 cup of water500 grams of queso Panela cut into 1 inch cubes1 1/4 teaspoon salt divided into 1 teaspoon and a 1/4 teaspoon.1/4 teaspoon garam masala (link to recipe if you can’t buy it already prepared)1/4teaspoon cayenne pepper6 tablespoons vegetable oil2 packages of chopped spinach thawed1/4 cup media crema Heat the oil in a large wide sauté pan over a medium flame. Put the cheese cubes in the oil and brown them on all sides. Remove the panela with a slotted spoon and place on a ...

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