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Friday, August 24, 2012

Stovetop Chickpea and Cauliflower Bake - Gluten free, macriobiotic, vegan, vegetarian, recipe


Okay Caroline and friends - since the overwhelming positive feedback from your other cooking experiments has me wondering what to toss your way next - thought I'd give you something else to splash that mirin into... ;-)

 

Stovetop Chickpea and Cauliflower Bake

This dish is similar to a baked casserole, only it leaves you feeling light and full at the same time. You determine how rich you want it to be.  These amounts can be adjusted for your personal taste as well.

1/2 red onion, chopped
1-2 carrots, chopped or julienne
1-2 burdock, chopped or julienne
1/2 large Cauliflower, broken into florets
1 Cup cooked chickpeas
1/2 lemon
1 1/2 tsp. Tamari (soy sauce)
2 tsp. Mirin (rice cooking wine)
Pinch of sea salt
Good water to cook with

Place the onion, carrots, burdock and Cauliflower in a pot.  Add about 1/2 “ of water and bring to a boil.  Add a pinch of sea salt and place the lid on the pot.  Turn the heat to low and simmer for 15-20 minutes.  Add the tamari, mirin and chickpeas and simmer for 10 more minutes. Take the lid off the pot and simmer all the water away.  Then add lemon juice to taste.

Variations:  For a richer dish either start by sautéing the onion in a small amount of oil or add a bit of oil at the end.  For even more richness, melt your favorite soy, rice, sheep’s milk or other cheese in towards the end of cooking.

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