Creamy Cauliflower with Coconut Milk

Ingredients:

1 head large cauliflower

1/2 can coconut milk

5 cloves of garlic, minced

1 tbsp freshly chopped rosemary

vegan margarine

sea salt

oil infused red chili pepper (optional)

Steam cauliflower florets until tender. Set aside.

In a pan, saute garlic and rosemary with vegan margarine until fragrant.

Add steamed cauliflower to the pan. Mash it with a wood spoon.

Add coconut milk to the pan. Mix well with the cauliflower mixture. Bring to a boil.

Turn off the heat.

Season with salt.

Top with oil infused red chili pepper. (optional)

Thanks to my brother-in-law for this delicious easy recipe.

Triangular Tofu Object

Ingredients: (1 serving)

1 Extra Firm Tofu

some chopped kale leaves

1/4 cauliflower

2 tbsp soy sauce

1 tbsp nutritional yeast (optional)

sea salt

olive oil

1. Arrange tofu in a large pan over high heat without oil. Heat it about 5 minutes to drain the excess water in the tofu. This will help the tofu to get crunchy and golden brown easier. 

2. Add olive oil, cauliflower, kale. Gently stir. Cover the pan. Let it cook about 5 minutes.

3. Flip the tofu over and cook the other side. Uncover. 5 minutes.

4. Add soy sauce, nutritional yeast ( slight cheese flavor) and salt to taste.

P.S. 

There are usually 3 types of Tofu in the market according to the firmness.

Silken tofu

Firm tofu

Extra firm tofu

Extra firm tofu makes very delicious tofu scramble. They stay in shape and absorb more flavor from what you cook. On the other hand, silken tofu makes very smooth tofu soup. They have a more plain taste.

Sour Sweet Cauliflower

Ingredients: 2 large tomatoes, 1 large cauliflower, ketchup, 4 cloves of garlic, olive oil, salt

1. Slice garlic, dice tomatoes. 

Heat some oil and sautee garlic and tomatoes about 5 mins or until tomatoes are half melted.

2. Add cauliflower, ketchup and a little bit of water. 

Cover it and cook about 10 mins or until the water is gone.

3. Season with salt.