Tamar made lots of delicious vegan treats including a lentil soup, cauliflower rice, green beans and rice pudding. I've been trying to eat a much more vegetarian, plant based diet so Tamar's recipes were an inspiration. Here they are...
The Lentils:
Put 1 chopped onion, 3-4 cloves of garlic, minced, 1 Tbsp madras curry powder, 1 Tbsp garam masala, 1.5 tsps turmeric, 1 tsp salt, black pepper, 4-6 cups of water, 3 cups red lentils, 1 bunch lacinato kale, chopped up into small pieces into a slow cooker and cook on low overnight or for 6+ hours. It will either be soupy/stewy or not depending on how much water is used. Serves about 6-8 people
Cauliflower:
Take 2 heads of raw cauliflower, wash, and break up into small pieces. Put florets into food processor and pulse until califlower is in tiny "ricey" pieces. You probably will have to do 2-3 rounds if you use 2 heads of cauliflower. Add coconut oil to a large skillet on medium high heat. Cook cauliflower in skillet and add salt, pepper and smoked paprika (or whatever spices you want) to skillet. If you want, transfer to an oven safe ceramic dish to keep warm before serving. This will create a more golden crust. This should make enough for about 6-8 as a side dish.
The Balinese black rice pudding recipe I used is here. The only adjustment I'll make is that I soaked my black rice overnight and then some (so probably about 18 hours) and when I finally cooked it, it cooked super fast. It needed only about 15-20 minutes, if that to get to the desired consistency. I also doubled this recipe and added 2 vanilla pods, plus a splash of vanilla extract.
Enjoy! See you gals next time at Stefanie's parents' house Feb.12th. The book is Wild by Cheryl Strayed.
