It’s that time of year when we all start making resolutions. One of mine is to eat meatless at least one day each week in 2011. My previous post about meatballs proves that I am a solid carnivore, however, eating less meat is beneficial on many levels. Here are some of my favorite reasons, in no particular order.First, your body:
- Limit your risk of cancer
- Reduce heart disease
- Curb obesity
- Improve your diet
Second, the environment:
- Reduce your carbon footprint
- Minimize water usage
- Help reduce fossil fuel dependence
(Read more about these topics at http://www.meatlessmonday.com/why-meatless/)
Lastly, the animals:
- For more details on how animals are treated, google Peta or better yet, read Chapter 4: The Dead, Rotting, Decomposing Flesh Diet from the book, Skinny Bitch, to learn more.
My very first Meatless Monday recipe is so delicious and hearty, you won’t miss the meat (that’s what she said?). That should be my next resolution, eliminate that overused (yet, still hilarious to me) phrase. Maybe next year.
Skillet Vegetarian Curry
Ingredients
- 1 large potato, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1 head cauliflower (3/4 lb.)
- 3 tablespoons sweetened coconut flakes
- 1 onion chopped
- 1 1/2 tsp cumin
- 1/2 tsp mustard seeds
- 1 1/2 tsp coriander
- 1/8 tsp ground red pepper
- 2 tomatoes
- 1 cup frozen peas, thawed
Combine potato, sweet potato and cauliflower in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the vegetables are tender.
Meanwhile, cook coconut over medium heat, stirring constantly until lightly browned (about 3 minutes). Transfer to small bowl and set aside.
In same skillet, heat oil over medium heat until hot. Add onion and cook about 5 minutes. Add mustard seeds, cumin, coriander and ground red pepper. Cover and cook, shaking skillet frequently, until onion is tender and lightly browned and seeds start to pop- 5 minutes longer.
Spoon cauliflower mixture into skillet. Add tomatoes, peas, salt and reserved cooking water. Heat through.
Serve over basmati rice sprinkled with cumin and salt.
Top with fresh cilantro for serving.
Ingredients
- large potato, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1 head cauliflower (3/4 lb.)
- 3 tablespoons sweetened coconut flakes
- 1 onion chopped
- 1 1/2 tsp cumin
- 1/2 tsp mustard seeds
- 1 1/2 tsp coriander
- 1/8 tsp ground red pepper
- 2 tomatoes
- 1 cup frozen peas, thawed
Instructions
- Combine potato, sweet potato and cauliflower in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the vegetables are tender.
- Meanwhile, cook coconut over medium heat, stirring constantly until lightly browned (about 3 minutes). Transfer to small bowl and set aside.
- In same skillet, heat oil over medium heat until hot. Add onion and cook about 5 minutes. Add mustard seeds, cumin, coriander and ground red pepper. Cover and cook, shaking skillet frequently, until onion is tender and lightly browned and seeds start to pop- 5 minutes longer.
- Spoon cauliflower mixture into skillet. Add tomatoes, peas, salt and reserved cooking water. Heat through.
- Serve over basmati rice sprinkled with cumin and salt.
- Top with fresh cilantro for serving.
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[...] Vegetarian Curry This recipe was originally posted way back in January 2011 [see original here]- but I am making it for dinner tonight so I thought I’d bring it up to the top just in case [...]
[...] It’s a meal in itself or you can add fresh roasted vegetables, shrimp, lobster, chicken or beef to make it a complete and satisfying meal. Using ingredients I always have on hand, this is an easy meal to whip up for a decadent weeknight meal. Try it tonight with roasted veggies for your meatless Monday. [...]
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