Braving the Cold with A Vegetarian for One Year

Mother Nature is obviously in a very bad mood; it’s April 8th and snowing in Minnesota. A few minutes ago a snow plow went down the street - the plow was up but at the ready should it be needed. I need Spring SOON!

We had a great hike with Dan’s sister Sue and her husband Brian today. We walked for a little more than an hour and then headed over to the falls. They were beautiful (see below), the falls were free flowing but there were beautiful what I will call stalactites and stalagmites on either side. There was a beautiful blue hue to the ice; - the photos do not do it justice. 

Cold weather always makes me crave something warm with a bit of spice, soups and stews are the ticket. I’d been saving a head of cauliflower for either a curry or buffalo wings but opted for a Thai oriented dish - it was a good choice. 

Dan was at a meeting so I had lots of time to pour myself a glass of wine and spend some quality time in the kitchen alone. I put on some music and chopped, sautéed and simmered. 

Cauliflower, Sweet Potato and Peanut Stew

Ingredients:

1 medium yellow onion, roughly chopped

1 tbsp olive oil

4 cloves garlic sliced

1 tsp ground cumin 

1 tsp turmeric

6 tomatoes chopped

1 can coconut milk

1 cup water

1 sweet potato peeled and cubed

1 small cauliflower chopped

1 tsp sea salt

3 tbsp crunchy peanut butter

Juice 1/2 lime

1 tsp soy sauce

Chilli flakes

Fresh cilantro

Directions

Add the oil to a large pan with a lid and heat to a medium heat then add in the onion. Fry for approximately 8-10 minutes until soft and browning. Add in the garlic, cumin & turmeric and stir for 30 seconds.

Add in the chopped tomatoes and cook for 5-6 minutes then add in the water, coconut milk, sweet potatoes and cauliflower. Simmer for 20 minutes covered until the sweet potatoes and cauliflower are tender.

Stir in the peanut butter, lime juice, soy sauce, a healthy sprinkle of red pepper flakes, salt and pepper. Simmer for a 5 - 10 minutes. Serve in bowls and top with fresh cilantro. 

We served this with avocado toast and a glass of wine - it was relish.