This meal is a good one for a busy night!
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You can use frozen cauliflower in a pinch for this dish, we've done it both ways. However, the fresh cauliflower adds a yummy crunch that frozen can't seem to live up to. 

Looking forward to my leftovers for lunch tomorrow!

Cauliflower Curry
Total Time: 20 min
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Ingredients:
1 tbsp Earth Balance butter or coconut oil
2 cups chopped fresh/frozen cauliflower
1 onion, diced
2 cloves garlic, minced
1 inch chunk of ginger, minced
1 tbsp curry power
1 tbsp turmeric
1 tsp mild curry paste
1/4 tsp salt & pepper, each
1 tbsp maple syrup
1/2 can tomato paste
coconut or almond milk until it thickens/thins to the consistency you want
Cooked brown rice or quinoa pairs well!

What to do:
1) Cook rice or quinoa according to package. 

2) Saute onion and garlic over medium heat in some oil or butter in a pan (I used a cast iron pan). Add cauliflower after a few minutes. 

3) Stirring often, continue cooking cauliflower until it starts to brown a bit in the pan. Add in spices, maple syrup tomato paste, and milk of choice. Stir until everything is combined and evenly coated. You can continue adding milk until the sauce is to the consistency that you'd like, little by little and stirring. 

4) Maintain heat at medium until the sauce starts to bubble. Reduce heat slightly to continue cooking until cauliflower is softened a bit, to your liking. 

5) Serve atop a bed of quinoa or brown rice. Yum yum! 

I'm not going waste any time here talking about life because, let's be honest, you're not really here for that. You're here for the food. We all are for the food. Food is essential, especially when you have homemade Singapore-ish noodles. 

We used Pad Thai sized noodles because they are so delicious. But any size would work. Normally made with vermicelli sized, which cook faster. Your call. 

Amazing Homemade Singapore Noodles. Amazing.

​Ingredients:
Rice Noodles, any size, cook according to package (we used Pad Thai size, this time)
Coconut oil or water for sautéing 
1 tbsp ginger
1 tbsp garlic
Veggies of choice (We like green beans, broccoli, red pepper, cabbage, onion, corn)

Sauce:
1 tbsp tahini
1 tbsp maple syrup
​1 tbsp white vinegar
3 tbsp water
1 tsp sesame oil
dash sea salt/pepper
2 tsp garlic
2 tsp ginger
1 tsp turmeric
2 tsp curry
1 tsp chilli 

​optional: cashews or peanuts on top!

What to do:

1) Cook rice noodles according to package, usually cooking time is 2-3 minutes. Rinse with cold water to separate noodles in colander and let sit until ready to add to stir fry.

2) Heat oil or a bit of water over medium heat. Add sliced onion, garlic, and ginger. Cook, stirring often for a few minutes. Add broccoli and green beans. Continue cooking, stirring, for about 5-7 minutes. 

3) Add chopped red pepper, corn, and sliced cabbage. Continue cooking until veggies are just softening, not overdone. Reduce heat to low. 

4) Meanwhile, mix all ingredients for sauce in a mason jar, shaking well until combined. Taste and adjust seasoning to liking of sweetness to spiciness. 

5) Add noodles to stir fried veggies. Add sauce. Mix everything well to combine. Sprinkle with cashews, because, why not. Cashews go well with everything. 

It was going to be Hummus 2 Ways, but then I threw in another way at the last minute, alas, the awkward photos. All three don't appear in the same photo....

They are tasty though! I think I'll go enjoy some hummus now. (Hannah's current favourite food)

Simple Hummus
1/2 can chickpeas, rinsed, skins removed
1 tbsp tahini
half lemon squeeze
vinegar 1-2 tbsp to taste
sea salt sprinkle
1-2 cloves garlic, to taste
1 tsp cumin
drizzle oil

What to do:
1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 
2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. 

Cheezy Hummus
1/2 can chickpeas, rinsed, skins removed
1/4 cup nutritional yeast
1-2 tbsp vinegar
1/2 lemon squeeze
sea salt
1 clove garlic
smoked paprika
drizzle oil

What to do:
1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 
2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway. 

Bonus! Roasted Red Pepper Hummus
1 can of rinsed chickpeas, skins removed
1 roasted red pepper (in the oven or from a jar of roasted red pepper)
2 tbsp tahini
1/2 lemon squeeze
sea salt
1 large clove garlic
cumin
drizzle oil
drizzle vinegar

​What to do:
1. Add all ingredients to a food processor and blend. Blend. Blend. Add a bit of water or vinegar to get it to the consistency you like if it's still too thick. 
2. Store in the refrigerator in an air tight container for about a week or so. You'll eat it all up by then anyway.