Cauliflower Rice Biryani

47
Without opening your laptop,
you can open your heart to our current covid-19 world.
Without looking at your Instagram feed,
you can smash the like button to the essence of the Tao. The more you post,
the less your followers will understand. The Blogger arrives without leaving,
sees the likes without looking,
achieves without posting a thing. 

Cauliflower ‘Rice’ Biryani

  • 1 Carrot, diced
  • 1 Celery stalk, diced
  • ⅓ Eggplant, peeled and diced
  • 1 Onion, diced
  • zest of ½ Lemon
  • 1 Ginger knob, fresh, about a thumb-length. roughly peeled and grated finely
  • 2 Garlic cloves, minced
  • 1 t fennel seeds, whole, crushed and chopped
  • ½ t cinnamon powder
  • 5 cardamon pods, crushed and chopped
  • 1 t turmeric powder
  • pinch white pepper
  • salt to taste
  • 1 Cauliflower head, grated with a large cheese grater, largest or second to largest grate
  • 1 t red chili pepper flakes
  • 1 t Garam masala
  • ½ Lemon, juice of

Garnish

  • rasins
  • pistachio nuts
  1. Heat a large frying pan, over medium low heat add either Coconut oil to fry, or a small amount of water to fry in… if avoiding oil.
  2. When its hot…Add all the vegetables except the cauliflower
  3. Add the aromatics, ginger and garlic
  4. Add the spices, except the chili flakes and garam masala, reserve them until cooking is complete
  5. Fry the vegetables on a medium low heat until they are a bit softened.
  6. Stir often
  7. This will take approximately 3-4 minutes, but ….

be present.
stir.

  1. Add the grated Cauliflower.
  2. Continue to fry over medium low heat for another 2-3 minutes.

but,
be present.
don’t go away, you’re almost there.

THEN ….Add the Red Chili flakes and Garam Masala

And the Lemon juice

Serve with the Garnish (below) strewn over the top..

Garnish

  1. In another small frying pan, add the handful of Raisins and peeled Pistacio nuts
  2. Heat with a wee bit of coconut oil, flavorless kind.
  3. its done when the Raisins puff up.

enjoy with your loved ones.

Mango Chutney – Sugar Free

  • 150 g Erythritol (Brown Sugar type)
  • 100 ml Water
  • a few drops of liquid stevia
  • 150 ml Rice vinegar
  • zest of 1 lime or lemon
  • 250 g Mango pieces, frozen (very convenient) or fresh, 2 mangoes, diced in thumbnail-length pieces
  • 1 Ginger knob, fresh, about a thumb-length. roughly peeled and grated finely
  • 2 Garlic cloves, minced
  • 1 t mustard seeds, whole
  • 1 t red chili pepper flakes
  • 1 t garam masala
  1. Add all the ingredients except the chili flakes and garam masala, reserve them until cooking is complete
  2. Simmer on a medium low heat until the liquid is reduced
  3. Stir often
  4. This will take approximately 20 minutes, but ….

be present.
watch the chutney.
stir.
add water if the mango is not soft

be patient, it will be syrupy.

Without opening your door…

Tao Te Ching – Lao Tsu – Stephen Mitchell translation

47
Without opening your door,
you can open your heart to the world.
Without looking out your window,
you can see the essence of the Tao. The more you know,
the less you understand. The Master arrives without leaving,
sees the light without looking,
achieves without doing a thing.

#plantbased #vegan #indianfood #veganketo #lowcarb #food #recipe #covid19 #persective

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Aurskog, 1930
Norway

Without opening your door…

Published by

djpierson

Chef, vegan, warrior

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