Quinoa with Cumin Veggies

ONE
1 onion, chopped
6 garlic cloves, pressed

TWO
4 t ground cumin
1 t turmeric
2 t smoked paprika
1/2 t ground cardamom
1/4 t cayenne pepper (or more to taste)

THREE
4 cups cauliflower florets
1 medium eggplant, cubed
30 oz. can chick-peas (if canned, rinsed and drained)
32 oz diced tomatoes (canned is ok), with their juice

FOUR
1 cup raisins
2 medium zucchini, cut into 1/2-inch cubes

FIVE

1 1/2 cups quinoa, cooked in the rice cooker with 3 cups of water

In a large pot or dutch oven, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Add THREE. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes. Add FOUR and cook for another 10 minutes or until all veggies are tender. Add the quinoa and adjust the seasonings.

Original from Pinterest

(Crockpot) Lentil Dal

ONE
1 onion, chopped

TWO
1 1/2 t fresh minced ginger
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t dry mustard
1/4 t cardamom
1/4 t cayenne pepper

 THREE
1 cup red lentils, rinsed
1 cup brown/green lentils, rinsed
4 cups water
 salt and pepper, to taste

FOUR
1/4 cup fresh chopped cilantro

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 8 hours or on high for 5. Add the cilantro and serve over rice and roasted veggies.

From Fresh from the Vegan Slowcooker

Crockpot Vegetable Curry

ONE
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
2 T tomato paste
2 T curry powder
1 t coriander
1/4 t cayenne pepper

THREE
One bell pepper, chopped
2 small potatoes, chopped
3 cups cauliflower, cut into florets
1 1/2 cups green beans, fresh or chopped
15 oz crushed tomatoes
1 1/2 cup cooked red or black beans
2 bay leaves
salt and pepper, to taste

FOUR
1/2 cup thawed green peas

In a saucepan, saute the ingredients in ONE with a little bit of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook for a few more minutes, stirring. Transfer to the slow cooker. Add the ingredients in THREE. Cook on low for 7 hours or for 4 hours on high. Add the ingredients in FOUR.

Original in Fresh from the Vegan Slow Cooker

Gobi Aloo (Curried cauliflower)

ONE
1 1/2 tsp cumin seeds
4 garlic cloves, pressed
1 tbsp grated fresh ginger
1 tsp olive oil

TWO
2 medium potatoes, peeled and cubed
1 tsp turmeric
1  tsp paprika
1 1/2 tsp ground cumin
1 tsp garam masala
1/3 water (more if needed)

THREE
1 medium cauliflower, cut in florets
1 tbsp chopped fresh cilantro
salt, to taste

In a saucepan, sautee the ingredients in ONE for a few minutes, over low heat. Add the ingredients in TWO and simmer, covered, until the potatoes are almost tender (about 15 minutes). Add more water if needed. Add the ingredients in THREE and simmer, covered, until all the vegetables are tender.

Original from Allrecipes.com

Indian Cauliflower

1 cauliflower

1 tsp olive oil

1/2 tsp turmeric

1 onion, minced

1 tsp olive oil

2 large tomatoes, chopped (or canned tomatoes)

3 tbsp garam masala

1 tsp garlic powder

Cut the cauliflower in large florets. In a small bowl, mix the olive oil and turmeric, and brush the florets with the mixture. Place the cauliflower in a steaming basket and steam until tender but firm. In a saucepan, sauté the onions, covered, over low heat until translucent. Add the rest of the ingredients and simmer for about 10 minutes. Serve the cauliflower over rice and pour some of the sauce on top. Yum!

Adapted from allrecipies.com

Sweet & Sour Cauliflower (Say it out loud!)

1 tsp olive oil

2 cups chopped onions

3 large cloves of garlic, sliced

______________________

28oz can tomatoes (squeezed)

1 large cauliflower, cored and cut into florets

1/2 cup red wine vinegar (or apple)

2/3 cup raisins

______________________

salt, pepper, and sugar to taste

Sauté the onion and garlic in the oil, covered, until translucent. Add the tomatoes (previously squeezed by hand) with their juice to the onions. Add raisins and vinegar, and salt, pepper, and sugar. Cook for 7 minutes. Add the cauliflower and cook until tender (just tender, not falling apart) approx. 10 minutes.

Original by Moosewood Low-Fat Favorites

Roasted Veggies with Moroccan Spices

Extremely easy and tasty!

VEGGIES

2 cups butternut squash, peeled and cut into 1 inch cubes

1 Red bell pepper, cut into cubes

2 carrots, cubed

1 cup cauliflower florets
2 tsp olive oil
1/2 tsp. salt
fresh ground black pepper

SPICE MIX
Makes enough for 53-4 batches of roasted veggies:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
a pinch ground cloves

Preheat the oven to 425F. In a bowl, mix the ingredients under "VEGGIES" and sprinkle 1-2 tbsp of the SPICES mix (I did 2 because I love spices). Lightly oil a cookie sheet or baking dish. Spread the veggies into a single layer. Bake until tender. Serve with sushi or brown rice.

Original from allrecipes.com