Cauliflower & Chick Pea Coconut Curry

Tried this recipe and it’s the truth, I give it 2 thumbs up!

The other night I dug a can of coconut milk out of my cabinet thinking I would make coconut curry chicken.  It was a warm spring night and I wanted  something light, spicy, and simple.  I was in the mood for something exotic.  Inspired by my son’s attempt to avoid meat, I scavenged the internet for veggie curry recipes and stumbled upon this particular one via the site oh my veggies: meatless made easy.

I didn’t alter anything in this recipe intentionally, and I don’t know if I would change much if and when I make it in the future.  I did however, leave out cilantro because I didn’t have any, but I don’t think that really made a difference.  I served this delicious meal over wild rice and not only did I go back for seconds, so did my son.

I apologize for the image of this dish in a messy bowl.  I am trying to make a more consicence effort to take pics of the food I make and/ or eat, as well as when I take them.  This is my bowl on it’s second round.  Enough of my rambling.  Enjoy the recipe below!  Feel free to comment and tell me if you changed anything in the recipe when you made it!


cauliflower chickpea coconut curry w/ wild rice

cauliflower chickpea coconut curry w/ wild rice


2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1-inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 (14.5-ounce) cans diced tomatoes
1 (14-ounce) can coconut milk
1 medium head cauliflower, broken into florets
1 large potato cut into 1 inch cubes (not in the original recipe- my little addition)
Salt and pepper to taste
1/4 cup chopped cilantro (I did not have this ingredient and think it was fine without)

Cooked rice or naan for serving


1. Heat the coconut oil in a large Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
3. Stir in the spices and cook until they’re fragrant, about 1 minute.
4. Add the chickpeas, tomatoes, coconut milk, potato and cauliflower.
5. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

*words by Rochelle Brickner


Potato Dumplings in Tomato Sauce {Gluten Free}

I am going to try this….will tell you what I think!


Potato Dumpling

SO I am trying this gluten detox for a few weeks. The last time I did it, it reduced my bloating and left me feeling very light. By the end of the first month I had started getting these hives type rashes and that’s when I had stopped it. This time I figured, I’ll do it for a short period of time – just to get rid of some bloating…and as I result, I am getting inspired to make GF version of some recipes. Today’s recipe is somewhat a gluten free hybrid of a gnocchi and the German potato dumpling  or Kartoffelkolesse. 

I made the dumplings a week ago following the traditional recipe (click here if interested) and disliked the flavor of egg in it. In this version I replaced the flour with my gluten free flour mix and skipped the croutons and eggs. I also kept the dumplings on the…

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Lentil Fritters with Lemon Dill Mayo

Going to have to try these.

Tending the Garden


Will has been taking epic naps lately, so I’ve been able to get some things done.  Today: finished up a new batch of thank-you notes, went through the huge tupperware bin from the basement full of hand-me-downs and organized them by age in these huge ziplock bags, started The Gods of Heavenly Punishment, spent a few hours letting Will take a nap in my arms (he usually sleeps in his moses basket, but once in awhile I just have to hold his sweet little self).  Even did some yoga.  Things that did not get done today:  take a shower, change out of pajamas, put contacts in.

Also, Will has been hooking his little arm firmly around me when I carry him around. I literally cannot handle how adorable it is.  I honestly might die of joy at any moment because of this darling baby.


Anyway, this is my…

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Pecan (faux) Meatballs

This is a recipe I get asked for all the time, that’s why I’m sharing it “tried and true”. In fact, omnivores don’t believe me when I tell them these faux meatballs are  vegetarian all the way, because they taste like real meat.  Hmmmmm, might have something to do with the fact that these are made almost exactly like real meatballs, but with pecan meal instead of hamburger meat.  Knowing that, think of the many ways meat dishes can be made veggie without using that nasty texturized vegetable protein (TVP), yet another substance I don’t believe in.

As I request in all the recipes I post- if you make these, let me know what you think- and also relay if you tweaked the recipe in any way to accommodate your pallet.

Until next time.



1 cup pecan meal (whole pecans run through food processor)
1 ¼ cups dry bread crumbs (preferably whole grain- I used gluten free in this batch)
1 ½ cups grated longhorn cheddar cheese (or colby jack…)
½ cup finely chopped onion
4 eggs (sometimes only 3 eggs)
½ tsp. each: salt, basil, garlic powder (I use fresh garlic most of the time)
¼ tsp. thyme

pecan balls uncooked


Pre-heat oven at 350 degrees.
-Mix all ingredients together.
–Form into approximately 1 Tablespoon size balls (or slightly larger).
—Fry/ sauté slowly in a shallow layer of high heat (vegetable) oil until brown.

added to fry fryin' up in the pan
—-Put meatballs in casserole dish, cover with your own desired amount of BBQ sauce,

ready to bake BBQ'ed up
—–and heat in oven approximately 30 minutes.


Milking the Almond Cow

Although I am not vegan, I drink almond milk. I have never liked the taste of cow’s milk and in fact, have always found it very strange that adults and children, weened from their Mother’s breast (or bottle), continue to drink another mammal’s milk. Why? Because the Doctor’s make us think it’s the only route for calcium.  Bull-oney. Many vegetables have calcium. Don’t get me wrong though, I do use Shatto (locally farmed) whole milk in some of my baking, and I consume other dairy products as well.

Anyway, because I try as much as I can to avoid preservatives and other additives store bought brands may have, I decided to make my own almond milk. In the long run, it’s also a money saver- that is, once you endure the cost of buying the raw almonds themselves. But a little goes a long way.

I found my almond milk recipe amidst the pages of one of my favorite cookbooks “the gluten-free & dairy-free kitchen” on page 173.  Because many people have requested this recipe from me, I decided to share it here. Tried & True.

dairy milk alternative

the goods

Total prep time for this recipes between 6 and 12 hours, depending on how long the almonds are soaked. Then the total preparation time is 15 minutes.

Equipment needed:

* Soaking bowl

* Blender

* Cheesecloth

* Spoon

* Measuring cup

* Bowl for catching milk

* Container for milk


soaking bowl

* 1 cup raw almonds, soaked for 10-12 hours

* 4 cups water

* 1/2 teaspoon vanilla extract

* 1 tablespoon date syrup (page 189), brown rice syrup, or maple syrup (optional)


1. Using a colander, drain the soaked almonds and rinse under cold water. (I sometimes mix the reserve water with my required 4 cups of water.)

2. In a blender, combine almonds, water (I recently cut my water down to 3 1/2 cups), and optional ingredients (if so desired).  Cover the blender and whirl the mixture at top speed until creamy, about 1 minute.      IMG_1642

3. Line a fine- mesh sieve with a double layer of cheesecloth, then place sieve over/ into a larger bowl.

strainer cheesecloth in strainer

4. Pour the almond mixture into the strainer (I only pour and work with half of the mixture at a time) and allow it to fully drain.

5. According to the recipe, it  says about 5 minutes, but I gage it, then gather up the corners of the cheesecloth and squeeze the mixture to extract  any remaining liquid.

milking almond cow

milking the almond cow

milking the almond cow

*Reserve the pulp for another use, such zucchini or banana bread, or the “flop” snicker doodles I made that have been degraded to snicker nibbles. (I will share my mistakes with images in a future post.)almond pulp

6. Transfer the milk to a glass container ( I use a canning jar) with a tight fitting lid, and refrigerate for up to 3 days. Note: the almond milk will fast pungenty after about 3 days.


Useful tips, slightly edited, that I found online at Everyday Minerals:

* First, remember this will not taste like store bought almond milk since there are not any additives. (The Everyday Minerals author highly recommends to add a sweetener to taste. I however, never use sweetener to keep my options open for what I use the milk for.)

* To make creamier almond milk, add 1 teaspoon of walnut or almond oil. (I have not tried this yet.)

* Try experimenting with different flavors when blending the vanilla, water, and almonds. Some options might include: 1 banana and nutmeg, ½ cup pureed strawberries, ¼ cup of carob powder or melted chocolate. (Interesting, but this becomes more a smoothy with some of the ingredients.)

* You can make thicker almond milk by adding less water. Keep in mind that this will produce less milk and it will be harder to strain.

* If you do not have a cheesecloth, a strainer can be used instead. (I have done this, however your final product will be grittier.)

Some final words:

If you make this recipe, I would love to hear your feedback, along with any twists or turns you took to alter, refine, and personalize.

Oh and voila!, here is the smoothie I made  this morning with my home made almond milk, mixed frozen berries, a banana, 1 TBS flax meal, and Brown Cow brand Maple Yogurt.

mixed berry smoothie