Sweet Potato Cauliflower Curry

Recipe and Picture from Noreencooks.com

Another Curry recipe! One of the reasons I try so many curry recipes is because so many of them are vegan! I have tried even more than I have put on this blog. Only my favorites make the cut. You can serve this with naan, brown rice, or jasmine rice.

1 onion diced
1 head of cauliflower cut into small florets
1 large sweet potato peeled and cubed
1 can chick peas rinsed and drained
1 can coconut milk
1 cup vegetable broth
1 tsp. Garam Masala
1/2 to 1 Tbs. curry powder (I probably used about a little more than a half)
salt to taste

I cooked this is a large pan on the stove, but I also think you could do this in your crockpot on high for 3-4 hours. I would just cook the onion first.

Heat 1-2 Tbs. olive oil in a large sauce pan, or pot and saute onions until they become soft. Add curry, and garam masala and stir well for 1 minute. Add coconut milk, broth, sweet potato, and cauliflower. Bring to a boil, cover, then let simmer until vegetables become soft. I think ours took about 30 min on medium low heat. When your veggies are soft, add the chick peas and heat though. Season with salt and serve!

Black Bean and Corn Relish Tostadas

This recipe was really easy. It is so yummy and light and perfect for summer. It makes me sad that summer is now over. I'm sure it will still be yummy in the winter, I just won't get to use all yummy produce that has been in season.

Recipe adapted from: Martha Stewart

5-6 whole wheat tortillas
1 Tbs. olive oil
10 oz. pkg. frozen corn-thawed
2 limes
salt and pepper
1 large ripe avocado
3 green onions sliced thinly
1 can black beans rinsed and drained
shredded cheese
diced tomatoes
sour cream

A few hours before dinner, thaw your corn.  Add the juice from your 2 limes, the Tbs. of olive oil, green onions, and season with salt and pepper. Stir well. Cover and refrigerate until you are ready to use. When you are ready to make dinner, cube your avocado and add to corn mix. Also, have your tomatoes diced and ready at this time.

Heat your oven to 450. Spray each tortilla with Pam, or olive oil on both sides and put on a cookie sheet. Top lightly with shredded cheese and a spoonful of black beans. Cook for 6-8 minutes rotating the pan halfway through. Keep an eye on them, you want them crispy and starting to brown, but they can burn easily.

Remove from oven and top with corn mixture, diced tomatoes, and sour cream if desired. My husband likes jalapino's on his so you can always add that too!