Cauliflower Rice

Cauliflower Rice is making the rounds on social networking sites like Pinterest. I first heard about it a few months back but wasn't game enough to try it as I'm not a huge cauliflower fan. However I was persuaded so I gave in and made it tonight. Personally I loved it, but Mr 13 doesn't like onion so wasn't a fan. Maybe next time I'll omit the onion :)

It isn't exactly like traditional rice and it won't suit all rice-accompanied dishes, but it is certainly a low-fat, low-carb alternative side dish. The texture is not as fluffy as white rice - it's more grainy like an undercooked brown rice, but there is none of that yucky starchy liquid which rice sometimes leaves behind. Cauliflower rice won't suit dishes with sauces where you want the rice to soak up curry or satay sauces - but it will add volume to your meal without the calories. It's perfect for bulking up dishes without adding carbs. 

Ingredients:

• 1 clove of garlic, minced
• 1 tbsp coconut oil
• 1/2 head cauliflower
• 1/2 cup onion, finely chopped
• 1 tsp salt and pepper
• Sprinkle of oregano (you could use any dried herbs of your choice)

Method:

1. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Alternatively cut the cauliflower into small to medium sized pieces and use a food processor to blend in small batches. DON'T pulverise it though!
2. Heat the coconut oil in a medium sized saucepan over a medium heat
3. Add the onion and garlic and saute for 3–4 minutes, or until the onion is relatively translucent
4. Add 1 cup of cauliflower rice per person to the pan and stir - this is a generous serve so you may want to try half a cup per person as a teaser if you haven't made it before :)
5. Add the salt, pepper, oregano and stir through
6. Continue to saute for 4–5 minutes 

If you have leftover uncooked cauliflower rice, place it in pres-seal bags and freeze for later. When you're ready to use the frozen cauliflower rice, take the bag out of the freezer a few hours beforehand so it thaws.

This is what the cauliflower rice looks like

blended and uncooked

D-E-L-icious  XD

Lentil & Cauliflower Stew

Miss 17 and I watched a movie called Fork Over Knives. It's a movie about the benefits of eating a plant based diet and eliminating meat. It was very interesting and occasionally shocking. She has now decided she would like to become vegetarian. As she is still growing, her dad and I have agreed that we, as a family, will eat more vegetarian meals in support, but we won't eliminate meat totally. We will, however cut down our meat consumption. At present we eat meat 6 nights a week, so agree that we can cut down to two or three times a week.

Therefore Miss 17 went hunting for some more vegetarian dishes to try. And because I've recently bought a new slow cooker, I insisted that she find some slow cooker vego recipes too. This is the first one we came across.

Ingredients:

• 375 gram packet of dried green lentils, rinsed and drained
• 1 large onion, peeled and chopped
• 2 garlic cloves, chopped
• 400g cauliflower, chopped into small florets
• 2 leeks, white and green parts, halved, washed carefully and chopped
• 2 carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 bay leaves
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon cumin
• ½ teaspoon cayenne
• ¼ teaspoon black pepper
• 8 cups low sodium vegetable stock
• 2 x 400g tins diced tomatoes with juice
• 2 cups chopped kale

Optional toppings:
Greek yoghurt, crumbled fetta, graten parmesan, low-fat sour cream.

Method:

1. Place all ingredients into the slow cooker, except the vegetable stock and tomatoes
2. In a large jug mix together the stock and tomatoes and pour gently into the slow cooker
3. Toss gently and cook on high for 4hrs or low for 8hrs
4. Serve topped with any of the optional toppings D-E-L-icious XD