This dish is great hot or cold, but I prefer it as a cold curry salad. The curry is a savory, warm flavor, rounded out by the creaminess of the mayonnaise, altogether delicious when served cold.
Some great additions are fresh cherry tomatoes, fresh diced bell peppers (orange, yellow or red) and diced celery.
Ingredients
1 box Israeli couscous (1 lb)
1 head cauliflower, broken in florets
1 tbsp curry powder
1 tbsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander powder
1 1/2 tsp salt or to taste
1 tsp cayenne pepper
2 carrots, diced
1 cup mayonnaise
1-3 limes (I always prefer more)
Instructions
Cook the couscous according to package instructions. Rinse in cold water, drain well, and set aside. Heat oven to 450 degrees.
Toss cauliflower and carrots with all the spice powder and salt, then spread on a baking sheet and roast until just barely cooked, about 10 minutes. You don't want to overcook the cauliflower and carrots--in fact, you want them to have a slight bite in the finished dish. Remove and let cool.
Add the roasted vegetables to the couscous, then gently toss with the mayonnaise, lime juice, and any other additions.
Original recipe from Mendocino Farms
Showing posts with label lime. Show all posts
Showing posts with label lime. Show all posts
Monday, April 20, 2015
Double Corn Cakes with Black Beans
Garnish with fresh avocado, salsa, fresh tomatoes, sour cream and/or guacamole.
Ingredients
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 tbsp)
1 jalapeno, seeded and diced (1/4 cup)
1 tbsp cumin powder
2 cans black beans (15 oz each)
1 can diced tomatoes (15 oz)
1 cup corn and 1/2 cup corn
1 tbsp lime juice
1 tube pre-cooked polenta (18 oz)
1 large egg, lightly beaten
Instructions
Heat oil over medium-high heat. Add onion, garlic, jalapeno, and cumin; saute 5 minutes. Stir in beans, tomatoes, 1 cup corn. Season with salt and pepper if desired (go easy on the salt if the cans are not sodium-free), cook 5 minutes or until heated through. Remove from heat, gently stir in lime juice. Cover and keep warm.
Crumble polenta into microwave safe bowl and mash with fork until nearly smooth. Add remaining 1/2 cup of corn. Microwave 1 minute to soften polenta, then fold in beaten egg until mixture is smooth. Shape polenta into 8 cakes, gently flattening with palm.
Heat oil in skillet over medium-high heat. Cook corn cakes, 5 minutes per side, or until golden brown. Serve cakes over black bean mixture.
From the Vegetarian Times magazine, April/May 2015 edition.
Ingredients
1 medium yellow onion, diced (1 1/2 cups)
3 cloves garlic, minced (1 tbsp)
1 jalapeno, seeded and diced (1/4 cup)
1 tbsp cumin powder
2 cans black beans (15 oz each)
1 can diced tomatoes (15 oz)
1 cup corn and 1/2 cup corn
1 tbsp lime juice
1 tube pre-cooked polenta (18 oz)
1 large egg, lightly beaten
Instructions
Heat oil over medium-high heat. Add onion, garlic, jalapeno, and cumin; saute 5 minutes. Stir in beans, tomatoes, 1 cup corn. Season with salt and pepper if desired (go easy on the salt if the cans are not sodium-free), cook 5 minutes or until heated through. Remove from heat, gently stir in lime juice. Cover and keep warm.
Crumble polenta into microwave safe bowl and mash with fork until nearly smooth. Add remaining 1/2 cup of corn. Microwave 1 minute to soften polenta, then fold in beaten egg until mixture is smooth. Shape polenta into 8 cakes, gently flattening with palm.
Heat oil in skillet over medium-high heat. Cook corn cakes, 5 minutes per side, or until golden brown. Serve cakes over black bean mixture.
From the Vegetarian Times magazine, April/May 2015 edition.
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