Tag Archives: cauliflower

Vegetable Lo Mein

 We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.

A very flavorful dish is made with pasta  and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.

Sesame Garlic Sauce

8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne

Lo Mein

1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds

Tamari Roasted Almonds

1 1/2 c almonds
2 T tamari or soy sauce

Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned.  Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!


1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.

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Mixed Vegetable Curry

Very good, quick, mildly hot curry.

Prepare mixed vegetables first. 
cabbage (shredded)
potatoes (peeled and cubed)
cauliflower (flowerets)
carrots (peeled and sliced)green beans (snap off ends and destring)
peas (fresh or frozen)
snow peas (snap off ends and de-string)
mushrooms (cleaned and quartered or whole)
1 can chickpeas

2 T olive oil
1 t cumin
1 t mustard powder
1 t dried pepper flakes
1 t turmeric
2 cloves garlic, pressed
1 t sugar
salt and pepper to taste

1 c plain yogurt
1 t cornstarch


Heat oil in a wok or large frying pan over medium heat. Gently fry all the spices until the garlic is softened and fragrant. Lower the heat a bit, add cabbage and stir fry with spices for 5 minutes. Add potatoes and carrots and stir fry for 10 minutes more, stirring frequently. Add the rest of the vegetables and cook until tender.

Mix cornstarch into the yogurt, fold into vegetables and cook for a few minutes over low heat until heated through. Serve immediately.

Adapted from Indian by Shehzad Husain & Rafi Fernandez page 165

Green Coconut Curry with Vegetables

Vegetarian Times page 251, plus Green Curry Paste page 481