TABOULI

INGREDIENTS FOR TABOULI:

1 bunch - parsley (regular/curly – Italian flat leaf is a favorite for some. Use only the leaves as the stems are very fibrous and turn bitter. Always rinse)

Tomatoes - cherry (5-6) or plum (3-4) tomatoes are best, as there is less liquid. Regular tomato (1), remove seeds before processing.

¼ small or medium onion – you pick your favorite.

½ Cucumber (optional) – seeded or use English cucumber. (Peel the cucumber if it’s not organic.) Some people prefer the flavor w/o cucumber – try both & see. 1 clove garlic – peeled, medium-sized.

¼ cup sprouted pine nuts or almonds – See Sprouting Nuts.

2 tbls olive oil – cold-pressed, extra-virgin.

Juice of 1-2 Lemons – some lemons give more juice, so again, Everything is to taste.

Fresh Mint leaves (optional)

Sea salt – to taste

DIRECTIONS FOR TABOULI:
1) - Place garlic and pine nuts in food processor and process until minced.
2) - Add parsley and mint leaves (a little at a time depending on the size of your food processor) and process until finely chopped. (At this point, if you have a small processor, place chopped ingredients into a bowl to combine all ingredients after they are processed.)
3) - If using cucumber, add at this time and chop.
4) - Add olive oil, lemon juice and tomatoes. Pulse the processor until the tomatoes are chopped.
5) - Salt to taste.
6) - If using mint, finely chop a few fresh mint leaves into the salad just before serving. Mint goes black and bitter after it is cut, so don’t put it into any tabouli you are going to keep for later.

TOMATO BASIL BRUSCHETTA

INGREDIENTS FOR TOMATO BASIL BRUSCHETTA:

1 lb - Tomatoes - cherry and plum tomatoes are best as their flavor is more intense.

20 - Basil Leaves – more or less to your taste, but I love basil!

1 clove - Garlic – peeled, medium-sized.

1 tbls - Olive Oil or Grapeseed Oil – cold-pressed, extra-virgin (more or less to taste, or according to your diet plan).

½ - 1 tsp - Apple Cider Vinegar – (optional) Raw, unfiltered.

Sea Salt - to taste.

1) Place garlic in food processor and process until minced.
2) - Add leaves (a little at a time depending on the size of your food processor - sometimes taking the whole bunch and tearing it in half helps) and process until finely chopped.
3) - Add olive oil, apple cider vinegar (if desired) and tomatoes. Pulse the processor until the tomatoes are chopped.
4) - Salt to taste

SPICY AVOCADO DIP

INGREDIENTS FOR AVOCADO DIP:

1/2 lime
1 medium ripe avocado, seeded, peeled and chopped (about 1 cup)
1/4 cup chopped tomato
1 tbsp. chopped fresh cilantro leaves
1 tsp. Worcestershire sauce
dash hot pepper sauce
60 Pepperidge Farm® Baked Naturals Zesty Tomato Herb Wheat Crisps

directions
Squeeze juice from lime into a small bowl.

Stir in the avocado, tomato, cilantro, Worcestershire sauce and hot pepper sauce. Serve with the crackers for dipping.

For an Italian twist, substitute the cilantro with basil and the lime juice with lemon juice. Sprinkle with flat leaf parsley.

For a Mediterranean twist, substitute the cilantro with dill, the lime juice with lemon juice and the Worcestershire sauce with Dijon mustard. Sprinkle with flat leaf parsley.

COCONUT-LIME AVOCADO SOUP

INGREDIENTS FOR COCONUT-LIME AVOCADO SOUP:

½ cup - Raw Coconut Milk – (See Raw Coconut Milk below)

1 - Large - Haas Avocado

2 - Mushrooms - Thinly sliced. (Any variety will do. We like crimini mushrooms.)

½ - Lime - Juice (lime to taste)

1 clove - Garlic - Peeled and Pressed.

1/8 tsp. - Sea Salt

Pinch - Curry - (optional)

Pinch - Cayenne - (optional)

Garnish - Cilantro

DIRECTIONS FOR COCONUT-LIME AVOCADO SOUP:
1) - Combine coconut milk, lime juice, garlic, sea salt, curry and cayenne in bowl.
2) - Dice avocado and add to bowl.
3) - Thinly slice mushrooms and add to bowl.
4) - Combine all ingredients.
5) - If desired, lightly warm the soup in a pan on the stove. It is important that you not allow the soup to heat above 118F (this is the Highest), or the nutrients and enzymes will begin to damage. Use a food thermometer to monitor your temperatures.
6) - Garnish with cilantro

RAW COCONUT MILK

INGREDIENTS FOR RAW COCONUT MILK:

Coconut Water from - 1 Thai Coconut
Coconut Meat from - 1 Thai Coconut


DIRECTIONS FOR RAW COCONUT MILK:

Using a heavy butcher knife, chop into the Thai coconut on four sides of the pointed top – making a square. This may take several attempts before the knife actually punctures the hard inner shell, however, with practice and a good knife, you will soon be able to puncture it with only four strikes to the coconut.


Insert the edge of your knife into the side that is punctured most thoroughly and lift the top of the coconut off, revealing the water inside. Be careful to steady the coconut as the water is often full to the top and we want to loose as little as possible of the water.




Pour the coconut water into a container. It is often best to pour quickly so that the water makes a steady stream into the container instead of running down the coconut while you are trying to pour. Don’t worry if this happens a little at first; just tip the coconut further toward an upside down position until it is flowing steadily into the container. As with all things, we all get better with practice.


* NOTE * Each coconut is different and some will have more water while others will have more meat. Though this can make a difference in the consistency of your coconut milk, it is often not significant enough to worry about. If it is important to you, and you find a favorite consistency that you desire to duplicate, simply measure both your coconut water and your coconut meat and create your own “recipe”. As seen here, we have gotten approximately 3 cups of coconut water.




We will now take a spoon and “scrape” the coconut meat from the walls of the hard inner shell. As this is a young, Thai coconut, the meat is soft and is removed relatively easily. For the top, we simply “scoop” it off. Some use this same method for the inside, however, we have found that if you invert the spoon (as shown) the coconut meat will come off of the sides more easily and in more complete pieces, making them easier the handle.


When removing the coconut meat, soft parts of the inner shell may still be attached. They appear as brown spots (as shown) and can simply be “shaved” off with a knife. Don’t worry about making it all white, if some of the brown is left behind and none of it is hard or fibrous, it will not affect the flavor of the coconut milk.


Again, not all coconuts are the same and the amount of coconut meat you get will vary. As seen here, we have gotten approximately 1 cup of coconut meat. This gives us 3 cups of water to 1 cup of meat.


Now we simply combine the coconut water with the coconut meat, process in a blender until smooth, and we have raw coconut milk to either serve or use in recipes.

APPLE ZUCCHINI CROSTINI RECIPE

Be sure to get your bread nice and toasted and assemble as close to serving time as possible.

5-7 slices whole grain bread, very thinly sliced
3 ounces goat cheese or chevre, crumbled
tiny splash of milk or cream
splash of extra virgin olive oil
two big pinches of salt
1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately)
3/4 cup zucchini, cut into 1/4-inch dice
1 1/2 teaspoons lemon juice, freshly squeezed
a bit of freshly ground black pepper

Preheat oven to 350 degrees. Cut the bread into bite-sized pieces (or use a cookie cutter), brush with a bit of olive oil and sprinkle with a tiny bit of salt. Arrange in a single layer on a baking sheet and bake until golden, roughly 14 minutes, flipping once along the way. Remove and let cool.

In the meantime, whisk the goat cheese in a small bowl with just enough milk to make it fluffy, light, and easily dollop-able. Spoon into a piping bag, or alternately a small plastic bag with just a bit of the corner cut off) and set aside in a cool place.

To make the zucchini-apple component, heat a splash of olive oil in a skillet over medium high heat. Stir in the salt and the apples. Saute for about 15 seconds and then stir in the zucchini. Cook for another 15-20 seconds - things should really be sizzling. Quickly remove from the heat and stir in the lemon juice and a tiny drizzle of extra virgin olive oil. Toss and taste, add a bit more salt if needed. Transfer the zucchini mixture to a large plate to cool a bit.

To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it. Squeeze a little bit of the goat cheese on top of that and a few flecks of black pepper. Repeat and arrange on your favorite serving platter.

ZUCCHINI RICOTTA CHEESECAKE RECIPE

The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that.

To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Use whatever chopped herbs you like. I had dill on hand. Chopped olives, sun-dried tomatoes, or chives, to spices, chopped spinach, or corn could work here. Also, drain the ricotta through cheesecloth to get even more moisture out of the cake. Lastly, use a springform pan here, but you could use an equivalent baking dish or deep tart pan as well.

2 cups zucchini, unpeeled & grated
1 teaspoon fine grain sea salt
2 1/2 cups ricotta cheese
1/2 cup freshly shredded Parmesan cheese
2 shallots, chopped
2 cloves garlic, chopped
1/4 cup fresh dill, chopped
zest of one lemon
2 large eggs, well beaten
1/3 cup goat cheese, crumbled
drizzle of olive oil

Preheat oven to 325F degrees, racks the middle. Butter/oil a 7-inch springform pan.

In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Now aggressively squeeze and press out as much moisture as you can. Set aside.

In the meantime, combine the ricotta cheese, Parmesan cheese, shallots, garlic, dill and lemon zest in a medium bowl. Stir in the eggs and continue mixing until well combined. Now stir in the shredded zucchini. Fill the springform pan with the ricotta mixture and place on a baking sheet. Place in the oven and bake for sixty minutes. If there is any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Now sprinkle with the goat cheese and return to the oven for another 20 -30 minutes or until the goat cheese is melted and the cake barely jiggles in the center (it will set up more as it cools).

At this point, if the cake is baked and set, but the top isn't quite golden, I'll zap it with the broiler (just about a minute) to get a bit more color on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Cool completely, serve at room temperature drizzled with a bit of olive oil and a few sprigs of dill.

BROCCOLI CRUNCH RECIPE

Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and turn this side into a main course. Sweet and savory, crunch and creamy.

The success of this salad hinges on the broccoli. Buy good-quality bright green broccoli with tight florets. Now that you have good broccoli, do your best not to overcook it - you don't want it turning to mush.

4 -5 cups tiny broccoli florets (and chopped stalks if you like)

1 garlic clove, smashed and chopped
scant 1/2 teaspoon fine grain sea salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water

2 small crisp apples, cut into bit-sized pieces (if you aren't going to use the apples immediately, let them sit in a bowl of water with the juice of 1/2 a lemon)

1/2 small red onion, thinly sliced
1/2 cup toasted or candied walnuts or almonds
1/3 cup pan-fried crunchy shallots*
chives (optional)

Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside.

Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside.

In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.

Serves 4.

*Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

MUSHROOM CASSEROLE

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer.

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. Use slightly smaller than a classic 9x13 baking dish.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.

Serves about 8

CARAMELIZED ONION DIP

If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

CHEESE FONDUE RECIPE

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (optional) and continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

CHOCOLATE FONDUE

1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream

In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.

A few favorite things to dip:

Fruits: sliced bananas, apples, pears, peaches, or pineapples, or dried fruit, orange sections, strawberries, cherries, raspberries, blackberries, or grapes.

Breads: mixed-grain and whole wheat breads, crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, bread sticks, naan, focaccia, or baked polenta cubes. Include recipes for variations like chipotle or spicy bean fondue which go nicely with the fresh tortillas, etc.

Blanched vegetables: broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray.

Raw or roasted vegetables: brussels sprouts, cherry tomatoes, red bell pepper slices, celery sticks, roasted potato wedges, roasted sweet potatoes, parsnips or roasted mushrooms.

Cakes and sweet things: angel food cake cubes, graham crackers, marshmallows, tiny brownies, tiny cookies, ladyfingers, shortbread, amaretti, biscotti, crystallized ginger chunks, or meringues.

GARLICKY GREENS RECIPE

So here it is, a quick, extra-garlicky kale, chard, or spinach recipe - your choice. Cook your greens for just a couple minutes (if that), so they retain a hint of structure, and plenty of color and vibrancy. Stir a few beaten eggs into a skillet of sauteed kale, and you're on your way to a delicious omelette or frittata.

If you are using spinach ignore the stem instructions below. With spinach simply trim any long stems. Also, feel free to make this vegan and/or dairy-free by leaving out the Parmesan cheese. Toasted almonds or pine nuts are a great substitution (or addition).

1 large bunch of kale, chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flake

To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.

Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green, and they just barely start to collapse - two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic.

Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Serves 2- 3.

GIANT CHIPOTLE WHITE BEANS RECIPE

1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight.

Chipotle-tomato sauce:

2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle pepper

Cilantro Pesto:

1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
1 cup queso fresco or feta cheese (see head notes)
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil

To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans. Avoid overcooking.

Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.

In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes.

Remove from heat and stir in the adobo sauce - If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside.

Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - you could also do this by hand. Season with a bit of salt and set aside.

Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for about forty minutes, Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.

Serves about 6

PORCINI MUSHROOM SOUP RECIPE

Not everyone loves giant slurpy pieces of mushrooms, if this is you, simply chop the larger porcini into smaller pieces before soaking them. I decided to add some oven-roasted chestnuts to this soup as well - totally optional, although they add an unexpected dense, sweetness, and are a traditional pairing with porcini. I also like this soup with a couple handfuls of cooked brown rice or farro or wheat berries thrown in. And most important -getting the salt right in this soup makes all the difference in the world. If you under-salt the soup it will be flat and the mushroom flavor will not come into focus, so be mindful of this. And lastly, when you go to reheat any leftovers, you may need to add a bit of water, and readjust the seasoning again.

2 ounces of dried porcini mushrooms
1/3 cup extra virgin olive oil
3 shallots, chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
3 large cloves garlic, finely chopped
4 cups water
1 1/2 - 2 teaspoons salt

Extra toppings (optional) freshly grated Parmesan, chopped sun-dried tomatoes, fresh chives or fresh thyme.

Soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft. Set aside.

Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 cups of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well, it's important in a simple soup like this.

Serve as is or topped with any number of the ingredients I listed up above.

Serves 4-6.

*To oven-roast chestnuts, heat the oven to 400F. Prepare the chestnuts by setting them flat-side down. Now carefully cut a small 'x' into the round side of each chestnut - to allow steam to escape as they are roasting in the oven. Place them in a single layer on a baking sheet and bake cut side up, for about 20 minutes or until fragrant and the edges of the 'x' cuts begin to peel back a bit. Remove from oven, let cool, peel, and cut into quarters. I always roast a few extra chestnuts while I'm at it in case there are a couple that are off or moldy when you go to peel them.

CASHEW CURRY RECIPE

1 cup whole coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.

Serves Serves 2-3.

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