Here’s the final (for now) recipe inspired by my recent foray through The Mediterranean Vegan Kitchen. Cauliflower has been abundant in our area lately, and it turns out M’s love of fauxliflower dishes (as I like to call them, although I think technically that term may be backwards…) is even more sincere than I had previously thought. As a result, we’ve been putting cauliflower onto the menu more often, and working on different ways of preparing it. While that cauliflower fried rice recipe I posted a few weeks back is ridiculously good, variety is no bad thing either.
Continue reading Lemon Herb Cauliflower Rice
Most of our dinners follow a fairly simple formula: entree plus one or two sides of vegetables. This Suday, however, I wanted to put something a little more exciting on the table. It’s Sunday, right? Traditionally, you should be sitting down to a big roast dinner with all the trimmings. This week, I decided it should be a “Sunday dinner” night a little late in the game (say, Sunday afternoon…), so I didn’t have the opportunity to go all out. Instead, I took a rummage around the fridge and started thinking about how to combine what I had on hand into something a bit different.
I decided the best approach would be to go for variety, rather than focusing on a single complicated dish. I started with two sets of leftovers from a previous evening: sauteed kale, and chickpeas seasoned with the Chile Ginger Garlic Lime Sauce from our August batch cook.
Using the flavoring of the chickpeas as the pointer for where to go next, I decided we’d be having an Asian inspired Sunday dinner this week. I pulled some spicy peanut sauce out of the freezer (another batch cook creation), and let it start thawing while I chopped some squash, peppers, and eggplant and started them cooking in the skillets. When the vegetables were almost done, I added the peanut sauce to the skillet and let it cook for a minute or two more.
I used the time between mixing around the vegetable medley to do the prep work for the last part of the plate, stir-fried cauliflower rice. Mr. C&V loves this dish (I’m pretty partial to it as well) and it seems a little fancier than our usual fare, so it was an obvious choice for rounding things out. I used our food processor to quickly grate a head of cauliflower, then chopped up a few other little vegetable odds and ends to add some flavor and color to the dish:
Overall, this meal had a lot in common with our regular weeknight meals (lots of vegetables, some of the same sauces and flavorings), but it still felt fancier because we had more flavors than usual, plus something we hadn’t eaten in a while (the “rice”). Oh, it probably also helped that we had that peach and blackberry tart from earlier in the week for dessert. I’m going to be trying to make Sunday dinner more of a thing for us, now I just have to think up some other options for meals worthy of the designation!
Question: Do you have a Sunday (or Friday or Saturday) dinner tradition? What foods do you make or eat?