|Oprah has inspired me to "lean into" a vegan diet.|
Some of my favorite Oprah episodes revolve around food. I loved it when Gayle went to one of my Maryland favorites to tell the world about Ledo's pizza. I was cracking up years ago at the reactions of Oprah and some of her viewers who were on a very low carb diet. This was a relatively new concept at the time, and I remember one of the guests said that she told her husband to stuff a big hunk of bread in her mouth if she passed out from carb withdraw. Every afternoon or evening (thanks to DVR) I fold my mountain of laundry while I laugh, cry, and learn with Oprah.
Recently I enjoyed Oprah's episode on becoming vegan. Most of the Harpo staff went vegan for a week and then shared about their experiences. As all good Oprah shows do, this program both entertained and challenged me, but in the end, I agree with Oprah, and have decided to "lean into" veganism. Oprah likes her eggs and fish and so do I.
One concept from Oprah's vegan challenge episode that I can fully embrace is that of Meatless Monday. I am more conscious of my animal product consumption throughout the week and then attempt to avoid it altogether on Monday. This has forced me to locate great new vegan recipes that both my family and I enjoy. One of the recipes that I have added to my Meatless Monday repertoire is for Vegetable Curry with Cauliflower and Sweet Potato.
|Vegetable Curry is one of my favorite Meatless Monday dinners.|
|I love leftover Vegetable Curry for a tasty vegan lunch.|
Vegetable Curry with Cauliflower and Sweet Potato
from Everyday Food, October 2010, page 14
1 Tablespoon vegetable oil
2 teaspoons brown mustard seeds
1 medium yellow onion, diced small
1 cup long-grain white rice
coarse salt and ground pepper
1 Tablespoon red curry paste
1 cup unsweetened coconut milk (from a 13.5 ounce can)
1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 small cauliflower, cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
fresh cilantro, for garnish
- For rice: In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add the rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
- For curry: Meanwhile, in a large heavy pot, heat 2 tablespoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
- Before serving: Stir chickpeas into curry and increase heat to hight. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
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