Month: February 2026

Cauliflower Tofu Korma

~ lisaandfrancescook ~ Leave a comment

Rich and loaded with umami, this Cauliflower Tofu Korma is a winner. The seasonings are just right to produce a flavorful dish that is as good as any in a restaurant. And the aromas coming out of your kitchen will make people run, not walk, to the table. I came across the recipe on my favorite vegan blog – PickUp Limes.

Of course, I made a few tweaks. The full-fat coconut milk lends the richness, which makes the Cauliflower Tofu Korma so incredibly satisfying. The dish comes together quickly and with only a little bit of fussing. I prefer to cut up my own cauliflower, but you could use store bought cut up cauliflower for an even faster result. And while I mostly followed the recipe, I think that next time I will use a mix of cauliflower and broccoli which will add color, texture and even additional flavor.

So what is Korma and how does it differ from curry or sabzi?

A curry does not need ingredients like yogurt, coconut milk, nuts, seeds and fragrant whole spices. But a korma needs all of these ingredients. Korma is a specific, mild, and creamy type of Indian curry. “Curry” is a broad term for diverse, spiced South Asian sauces. Kormas use yogurt, cream, coconut milk, nuts, and mild spices to create a thick, velvety gravy.

“Sabzi” (or sabji) refers to an Indian stew made of cooked vegetables. A sabzi is often seasoned with spices and served either dry or in a light gravy. It is a fundamental part of Indian cuisine, particularly in North India and Gujarat. Sabzi is commonly served with roti, paratha, or rice. 

If you are not into a lot of heat in your food or are planning a meal with a diverse group, you can’t go wrong with a rich korma that is generally milder than a curry.

I served my korma over basmati rice, accompanied by a quick spinach raita, chutney and flat bread. It was a big hit with my husband and we are looking forward to left-overs.

RECIPE

Yield: 4 to 6 servings, depending on sides

INGREDIENTS

1 pound of Extra Firm Tofu, cut into 1-inch chunks

1 Tablespoon cornstarch

Freshly cracked black pepper (Just a few cracks or about 1/8 teaspoon)

1 medium to large cauliflower cut into florets (The leaves can be used if they are nice.)

1/4 cup of a neutral vegetable oil (I like Avocado oil.)

10 whole cloves

10 green cardamom pods, lightly smashed

2 cinnamon sticks

2 bay leaves

Generous 1/2 cup of raw cashews

10 medium to large garlic cloves (It’s about a standard bulb of garlic.)

2 small or one large yellow onion, peeled and roughly chopped

4.5 Tablespoons of water

Rounded Tablespoon of garam masala

1.5-inch knob of fresh ginger, peeled and sliced

Rounded teaspoon of ground coriander

Rounded teaspoon of ground turmeric

2 teaspoons of kosher salt

1/2 teaspoon of Kashmiri chili powder (If you are using another chili powder, like cayenne, I would only use a 1/4 teaspoon.)

Rounded Tablespoon of granulated sugar

25 ounces OR 3 cups of full-fat coconut milk

Chopped cilantro for garnish

DIRECTIONS

Steam the cauliflower for 8 minutes in a pot large enough to comfortably hold the florets. To steam the cauliflower, just use enough water to cover the bottom of the pot by an inch or 2. It should NOT cover the cauliflower.

Once steamed, drain the cauliflower and lay the florets out on a tea towel or paper towels. Gently pat to remove any excess water. Set aside.

While the cauliflower is steaming, add the cashews, garlic, ginger, onion and water to a blender or food processor Blend until you have a smooth paste. Set this aside.

In a large, deep, non-stick skillet with a lid, heat the oil over medium heat. When the oil is shimmering add the cloves, cardamom, cinnamon sticks and bay leaves. Be careful when doing this as the spices can pop right out of the pan! Stir and toast for 1 minute.

Carefully toss the tofu pieces with the cornstarch and some freshly cracked black pepper. Add this to the pan with the spices. Using a soft spatula, gently coat the pieces with the oil. Brown the flat sides of the tofu. Don’t stir it or the tofu won’t brown and might crumble. This takes a few minutes and honestly.

Once the tofu is golden, discard the whole spices using tongs. Then add the dried ground spices and cook for a few seconds more, stirring it through.

Now add in the cashew paste and cook for 3 minutes. I didn’t need to but you can add some splashes of water if you need to deglaze the pan.

Next comes the coconut milk. Add it and stir everything gently but thoroughly. It may seem like a lot of liquid at first, but the sauce will thicken especially if you make this ahead and reheat it.

It’s now to to plate this delicious meal and enjoy!

Vegan Pulled Chickn’ Sandwich with Homemade Coleslaw

~ lisaandfrancescook ~ Leave a comment

This delicious Vegan Pulled Chickn’ sandwich with Homemade Coleslaw will satisfy even meat eaters. And with a few shortcuts, it comes together even on a weeknight. The star ingredient is soy curls. While it’s true that you can buy plant-based ready-to-use meat and chicken substitutes (and I do) I love that soy curls from Butler have only one ingredient – soy beans.

I only started using these over the past year and have become a big fan. Soy Curls are shelf-stable, so you can always have a ready source of protein on hand other than beans. They can easily be purchased online. I haven’t seen them in any of the grocery stores that I frequent, but they may be available in certain locations. I have used them in a stir-fry and in this sandwich with wonderful results. They have a meaty consistency and much like tofu, will absorb any flavors that it is paired with.

The coleslaw can be made ahead and will last in the fridge for several days. It makes a great side with any sandwich or grilled meats if that is your jam.

Vegan Pulled Chickn’ with Homemade coleslaw originated on the Rainbow Plant Life site. You can, of course, use bought coleslaw, but with a few cheats this comes together quickly and you are in control of the seasoning. While I didn’t add this to the coleslaw this time, I could see how adding some crushed pineapple to the coleslaw would nicely compliment the sandwich. The recipe will be at the end of this post.

The original recipe called for this to be served on hamburger buns. While that works, as do Kaiser rolls, I prefer the heartiness of a ciabatta roll. And while you can certainly make your own BBQ sauce, there are so many great options available that I don’t see the point. By using a bought sauce, it also speeds up how very quickly this all comes together. But you do you.

Sides for this delicious Vegan Pulled Chickn’ sandwich are only limited by your imagination, time and preferences. This sandwich would be a terrific choice while watching a game on TV and maybe with your favorite beer. And if you have a favorite gluten free bun or roll option, the rest of the dish is GF. Give it a try.

RECIPE

Yield: 4 sandwiches

INGREDIENTS

2/3 cup of your favorite BBQ Sauce

2 cups of hot water

2 teaspoons Better than Bouillon “no chicken” or vegetarian base (Bouillon cubes or powder would also work)

4 ounces of soy curls

1 Tablespoon of soy sauce, tamari or coconut amino acids

2 Tablespoons of cornstarch

Freshly cracked black pepper

2 Tablespoon of avocado or other neutral vegetable oil

Directions

Add the bouillon base to the hot water and whisk until dissolved. This can be done on the stovetop or in the microwave if you don’t have instant hot water available.

Add the soy curls to the hot water bouillon mixture and push the soy curls down to submerge them. Soak for 10 minutes.

Then drain the soy curls in a colander and allow to cool for a few minutes. Once the soy curls are cool enough to touch with your bare hand, squeeze out the coy curls. You should have squeezed out about 1/3 cup of liquid which you discard. The more liquid you get out, the better.

The coleslaw can be prepared while the soy curls soak if you did not make it ahead.

If you have thicker soy curls, slice them in half lengthwise. Then place the soy curls in a bowl and toss with the tamari to coat. Then add the cornstarch and black pepper and toss again to coat all of the soy curls.

Heat the oil on medium heat in a large non-stick or cast iron skillet until shimmering. Add the soy curls to the hot oil and stir through to coat the soy curls. Cook the soy curls for 10 to 12 minutes, only stirring about every 90 seconds or so until browned.

While the soy curls brown, toast your bun or roll. You can use a little plant-based “butter” or a few drops of EVOO to help the process along.

When you are ready to serve, toss the soy curls with the BBQ Sauce and heat through for about 30 seconds. Pile your Vegan Pulled Chickn’ onto your bun or roll and top with some of the coleslaw or any other favorite toppings. Now grab ir with two hands and dig in!

COLESLAW RECIPE

INGREDIENTS

About 3 cups of shredded cabbage – green or red (If you use pre-shredded cabbage or shredded coleslaw mix, this comes together VERY quickly.)

About 1 cup of shredded carrot (Again, using pre-shredded carrot or coleslaw mix will speed things up.)

1/2 to 1 jalapeno or serrano pepper thinly sliced (Optional but recommended)

1 handful of chopped cilantro or flat-leaf parsley

1/4 cup of your favorite mayonnaise, vegan or otherwise

2 teaspoons of Dijon, Coleman’s or Spicy Brown Mustard

1 Tablespoon apple cider vinegar

Juice of half of a large lemon or an entire small lemon

1/2 teaspoon onion powder

1 teaspoon whole celery seeds (The first time I made this, I didn’t have any so added some thinly slice celery with their leaves. It worked out just fine.)

1.5 teaspoons (1/2 Tablespoon) maple syrup or granulated sugar

Kosher salt and freshly cracked black pepper to taste

DIRECTIONS

If you are not using pre-shredded vegetables, thinly slice the cabbage and grate the carrot using the large holes of a box grater.

In a large bowl, mix together all of the remaining ingredients. Add the shredded vegetables and sliced jalapeno, if using. Adjust the seasonings to your taste. Give everything a good toss and that’s it. Now enjoy!

Ratatouille Niçoise

~ lisaandfrancescook ~ Leave a comment

Ratatouille Niçoise is one of my all-time favorite foods. Whether you are vegan, vegetarian or an omnivore, having Ratatouille Niçoise in your fridge is like having money in the bank. This gorgeous dish can be eaten, hot, cold or room temperature. It’s delicious straight out of the oven, but gets even better over time as the flavors meld and the vegetables get deep into conversation with one another.

The ingredients for Ratatouille Niçoise are easy to find in just about any grocery store. And while I will give what I believe is the perfect balance, you can add more or less of certain vegetables to suit your taste. Because you are making this yourself, it can be mild and flavorful or spicy or somewhere in between.

While I love fresh herbs and vegetables, there are certain dishes where I believe it is better to use dried herbs and canned tomatoes – and this is one of them. But please use only really good canned tomatoes. Whole San Marzano are the best and children love to get their hands in there to crush them up.

Ratatouille Niçoise is fabulous as is on pasta or over rice or a grain of your choosing. You could also add a good jarred albacore tuna for a puttanesca. If you chop the vegetables more finely, I have also served them as a terrific appetizer in puff pastry cups. Traditionally, you would use olives with their pits, but it is so much easier for everyone if you use pitted olives. Almost any black or green cured olive would be wonderful. Two of my favorites for this dish are a kalamata olive and a castelvetrano. Not surprisingly, given the name of the dish, a black Niçoise olive would also be wonderful or an oil or salt cured olive.

If you are trying to introduce more veggies into your and your family’s diet, Ratatouille is a great place to start. The finished dish is so colorful and pleasing to the eye and the aroma while it is baking will drive everyone to the kitchen asking what is that heavenly scent.

Refrigerated, Ratatouille will last easily for a week to 10 days. If can be rewarmed gently if you prefer it hot. Ratatouille makes a wonderful side to any roasted or baked meat, poultry or fish, but it can also be a star in its own right over pasta. Top it with a fried or poached egg and you have a quick midweek meal. Try it with some cheese grated over the top or with chunks of feta for a lovely salad.

There is no right or wrong time of year for this dish. It’s perfect summer fare eaten at room temperature or cold and it is equally perfect in the winter eaten hot.

Do use a heavy bottomed deep, wide pan, preferably cast iron or enameled cast iron. And while I like to bake this in the oven for 30 minutes, it can be made completely on the stovetop. Give this dish a try – you won’t be disappointed.

RECIPE

Servings: It all depends how you choose to serve it. This should make 8 to 10 servings, unless you are using it as an appetizer. Then it would make considerably more.

INGREDIENTS

1/2 cup of good extra virgin olive oil

1 large onion, peeled and coarsely chopped

5 to 6 fat cloves of garlic, peeled and finely chopped

1 eggplant (about 1 pound), trimmed and cubed (I leave the skin on)

3 zucchini, any color, trimmed and cubed

3 large or 4 smaller bell peppers, any color. I like to use a variety. Remove the seeds and cut into a large dice

1 serrano pepper (or other chili of your choice), seeded and finely chopped (Wear gloves and don’t touch your eyes!) You could use dried hot red pepper flakes, if you prefer.

2 bay leaves, coarsely broken

1 to 1.5 teaspoons of kosher salt

Freshly cracked black pepper to taste

1.5 teaspoons dried thyme, rubbed in your hands to bring out the oils

1 28 ounce can of whole peeled plum tomatoes, preferably San Marzano

24 black cured olives

25 green cured olives

1 bunch chopped flat-leaf parsley

DIRECTIONS

Preheat the oven to 350 degrees F,

Heat the EVOO on medium heat in a large, deep heavy casserole or Dutch oven. Add the onions, garlic and 1 teaspoon of kosher salt. Stir through and cook for about 3 minutes or until the onions have begun to soften. Then add the eggplant and stir through. Cook for an additional 5 minutes.

Now add the peppers and stir through. Continue cooking for one minute.

Zucchini goes in next. Stir it through and cook for one minute. Add remaining salt, the dried herbs and the black pepper. Mix and cook for 5 minutes.

The tomatoes and olives are now added. Then add the parsley. Bring the ratatouille to a boil and then cover the casserole tightly. Reduce the heat to a simmer and cook covered for 10 minutes.

After 10 minutes, uncover the ratatouille and place on the middle rack in the oven. Bake for 30 minutes. Now enjoy!