Cauliflower, Carrot and Red Bell Coconut Curry

I just wonder what I would be eating if I had never met my half Vietnamese Husband.  I wonder if I would have explored other Asian cuisines by myself.  It would be hard to eat an American diet now since I'm gluten free and dairy free!  

Luckily my husband grew up in Malaysia where the cuisine is a colorful and flavorful blend of many Asian cultures.  Kyle and I have taken some of his Mom's creations and made them our own.  Keeping them healthy, tasty and something our kiddos love.  

This dish was inspired by a chicken dish that Kyle cooks.  I was looking for a low carb, densely nutritious, high fat and vegan dish to eat whilst on a detox.  Here is what I created!  

 Ingredients:

1 Head Organic Cauliflower

1 Rustic Chopped Red Bell Pepper

3 Rustic Chopped Organic Carrots

2 Long Sliced Green Onion

1 Jalapeno cut into 3 sections. (Seeded & de steamed to remove some heat)  *optional

2 Cans Organic Coconut Milk

1 Tbsp. Garam Masala

2 Tsp Curry Power

3 Tbsp. Coconut Oil

¼ Cup Cilantro Leaves

Himalayan Salt to taste (or any other salt)

Directions:

• In a large sauce pan, heat up all Coconut Oil on Med/High heat.  Add curry powder and Garam Masala and stir around for a few minutes. 

• Add Carrots and a tsp of salt. Let cook for another couple of minutes

• Add the bell pepper and cauliflower and toss around until coated.  Then add Coconut Milk and Stir all together.

• Cook on a med/low heat until cauliflower is tender but not falling apart then add the green onion.

• Let cook for another minute then turn fire off.

• Top with Cilantro and enjoy.  Allow the dish to marinate in the fridge overnight!  It will make this even more splendid!  

If you love this recipe and want more, subscribe to my newsletter here ------>> 

 http://eepurl.com/Kg7Zn

You will also receive a free surprise from me!  

Don't forget to share with a friend who appreciates DIFFERENT flavors!

Crisp and Fresh Veggie Noodle Salad!

Vietnamese Bun.  Veggie and noodle salad.

Gluten Free, Dairy Free and delicious!

 

This is a simplistic and refreshing meal.  I use some ingredients that you may have not used before!  This recipe is gluten free and dairy free.  Comment below and be sure to subscribe so you get the latest and greatest recipes from me! 

The salad:

You can add as much or little of these flavors as you would like.  Keep in mind, I added all the flavors together because they complement each other very well!

• 1 Package of 5mm or larger, Gluten Free Rice Noodles.  Cool as per package
• ½ Head of Green Leaf Lettuce Julienne        (see my video on how to do this simple and very quick cutting technique!  Don’t worry about being perfect!)   

• Purple Mint, Julienned
• Asian Basil, Julienned
• Mung Bean Sprouts (rinsed and drained)
• Pickled Carrot (click here for recipe)
• Cilantro Leaves (stems may add a more bitter taste and throw the texture of the dish off)
• Cucumber cut ½ Moon or Matchstick

Dressing: Proportions for 1 serving.  We usually use 3 servings.

• 1 T. Sugar
• 2 T. Warm Water
• 2 T. White Vinegar
• 3 T. Fish Sauce

Recipe for Meat and Marinade:

• 2.5 pounds pork butt sliced ¼ inch.  (optional)
• ¼ Cup Sugar
• 1 T. Fish Sauce
• 1 T. Sesame Oil
• 1 T. Gluten Free Hoisin Sauce
• 1 T. Gluten Free Soy Sauce
• 1 Garlic clove, crushed

Directions: Let pork Marinade for 3 hours.  Cool quickly on a high heat grill!  You want that yummy char to bring out the sweetness!

Add everything together!! 

I love comments!  Put them below and share this recipe with others.  Let them experience the goodness too! 

             

Fragrant Vietnamese Noodle Soup

Fragrant Vietnamese Noodle Soup

                                                    Contributed by, The Lazy Asian Chef

You guys know I like to keep recipes simple and fresh.  This noodle soup is extremely fragrant, delicate and excellent for your belly.  My husband cooks this a lot during the winter because it’s friendly for all my food intolerances! 

Keep in mind, a lot of the recipes I send you give you leniency to play around with the spices and flavors.  My one wish is that through these recipes, you discover new techniques, spices and flavor combinations.  Maybe you don’t love them all but at least you are adventurous and stepping out of your comfort zone!

Ingredients for Broth

8 qt Water                                                                   

2 Star Anise

3 Cinnamon Sticks

1 tbl Whole Clove

3 Bay Leaves

1 tbl black peppercorns

1 tbl coriander seeds

1 tbl salt

3 garlic cloves

1 yellow onion, halved and charred

2-3 inches ginger, slightly crushed and charred

Meat bones (Beef, Chicken, or Pork - As much as you're willing to spend)
Gluten Free Rice Noodles (cook as is on package!)

Simmer low and slow.  Overnight to wake up to an amazing aroma.

Condiments/Toppings - ***  Remember, all these toppings are to your taste!  Add as much or as little as you would like.  PLAY around and don’t be scared!  Remember the heat of the broth poured over them will wilt and cook them.. that’s okay!

Cilantro -  I may have an addiction to Cilantro.  I take the leaves off the stem (the stems are a bit bitter, the texture is weird AND they give me gas.  What??  Just sayin’)

Sliced Green Onions

White onion

Asian Basil – ( I purchase mine at the local Asian market, it’s so much cheaper!!)

Beansprouts – A TON!  The heat of the soup will slightly cook them.

Siriracha Sauce

Gluten Free Hoisin

Juice of 1 Lime

BONUS FOR THE Adventurer in you!

If you are a meat eating human, you MUST give this a go!  Add ox tail to the broth.  When broth is done, pick the meat from all the bones (the meat you want to eat that is) but leave the oxtail whole.  Put into a different contain and use as you want. 

Heat the meat including the oxtail in your broth when you re heat your soup.  How do you eat ox tail??  Things will get messy but the messier the better!

Take a bit of ox tail meat, wrap some Asian basil around it and dip it in hoisin sauce!  My mouth is watering Now!