4 tsps vegetable oil
1 large head cauliflower, cut and cored into 1 1/2" pieces
Coarse salt and pepper
1 medium yellow onion, diced
2 C basmati or other long grain rice
4 tsps curry powder
1 15.5 oz can of chickpeas, drained
2 3/4 C vegetable or chicken broth
1/2 C heavy cream (two recipes for vegan cream are below this recipe)
Preheat oven to 400 degrees. In a Dutch oven or other heavy pot heat 2 tsps oil over medium-high. Add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate and season with salt and pepper. Add 2 tsps oil and onion to the pot. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add rice, curry powder and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over the top (do not stir to combine). cover and bake until the rice is tender and liquid is absorbed, about 15 minutes. Let cool 10 minutes before serving.
Vegan cream recipes
Onion cream
3 large onions
Salt to taste
Lemon juice to taste
Olive oil to taste
Coat the onions lightly with oil and roast them at 400°in a skillet or roasting pan that fits them snugly for about 45 minutes, or until they are very dark on the outside and molten soft on the inside - the insides should not have taken on any color. Cool.
Once they have cooled, remove the peels and place the onions into a blender. Blend until very smooth, 3 - 5 minutes. Finish by adding salt, lemon juice and olive oil, to taste. Blend 20 to 30 seconds more. Adjust seasoning if necessary.
Use as you would cream to finish a dish.
Can be stored in the refrigerator for up to three days or frozen for up to two weeks. If kept by either method, blend for 20 to 30 seconds to reincorporate before using.
Cashew cream
2 C raw cashews
8 C boiling water
Cover the raw cashews with the water in a large bowl. Cover with a clean kitchen towel and let stand for 6 to 8 hours. Drain the cashews and blend in a blender with 1/3 to 1/2 cup cold water for 5 minutes, or until smooth and thick, like sour cream.
1 large head cauliflower, cut and cored into 1 1/2" pieces
Coarse salt and pepper1 medium yellow onion, diced
2 C basmati or other long grain rice
4 tsps curry powder
1 15.5 oz can of chickpeas, drained
2 3/4 C vegetable or chicken broth
1/2 C heavy cream (two recipes for vegan cream are below this recipe)
Preheat oven to 400 degrees. In a Dutch oven or other heavy pot heat 2 tsps oil over medium-high. Add cauliflower and cook, stirring frequently, until browned in spots. Transfer to a plate and season with salt and pepper. Add 2 tsps oil and onion to the pot. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add rice, curry powder and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over the top (do not stir to combine). cover and bake until the rice is tender and liquid is absorbed, about 15 minutes. Let cool 10 minutes before serving.
Vegan cream recipes
Onion cream
3 large onions
Salt to taste
Lemon juice to taste
Olive oil to taste
Coat the onions lightly with oil and roast them at 400°in a skillet or roasting pan that fits them snugly for about 45 minutes, or until they are very dark on the outside and molten soft on the inside - the insides should not have taken on any color. Cool.
Once they have cooled, remove the peels and place the onions into a blender. Blend until very smooth, 3 - 5 minutes. Finish by adding salt, lemon juice and olive oil, to taste. Blend 20 to 30 seconds more. Adjust seasoning if necessary.
Use as you would cream to finish a dish.
Can be stored in the refrigerator for up to three days or frozen for up to two weeks. If kept by either method, blend for 20 to 30 seconds to reincorporate before using.
Cashew cream
2 C raw cashews
8 C boiling water
Cover the raw cashews with the water in a large bowl. Cover with a clean kitchen towel and let stand for 6 to 8 hours. Drain the cashews and blend in a blender with 1/3 to 1/2 cup cold water for 5 minutes, or until smooth and thick, like sour cream.
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