Spiced Summer Squash and Green Beans
1 large onion
1 TBS margarine, or coconut oil
1/2 tsp brown mustard seeds
1 lb summer squash (this was one very large one for me, but you'd probably need 2 if you bought from the store) peeled, cut into rounds, then quartered
1/2 lb green beans (about 40 beans) ends snipped, then chopped into 2-3 pieces
1 TBS coconut butter (you can take 1/4 cup unsweetened coconut shreds and pulverize them in the blender instead, but do NOT use coconut oil instead)
1/4 cup water
Spice blend (make life easy and toss these into a small bowl before you begin cooking)
1 tsp coriander
1/2 tsp turmeric
1 tsp cumin
1/2 tsp salt
1/4 tsp cayenne pepper1/2 tsp garlic powder
Saute the onion in the margarine until soft, then add the mustard seeds. Keep a lid nearby, these suckers fly everywhere if you're not careful. Once the seeds start popping, add in the spice blend, mix into the onions, and cook for 2 minutes.
Add the green beans and summer squash along with the coconut butter and half of the water. Cook for about 10-15 minutes, stirring frequently, but covering while not stirring. It's done when the beans are softened, but still retain some of their original crunch. If you dislike any crunch, cook for another 5 minutes, adding a little extra water to soften.
Makes 4 1/2 cup servings (I'd double it next time, personally)
1 head of cauliflower broken into little florets
1 large onion, diced
1 medium red skinned potato, peeled and diced finely
1 TBS olive or coconut oil
Spice Puree (make life easy and add this to a blender and blend it up before you cook)
3/4 cup canned diced fire roasted tomatoes
1.5 tsp salt
1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp cayenne
1 tsp coconut butter (or 1 TBS coconut shreds minced)
In a big pan, fry up the onion, potato, and cauliflower in the olive oil. Cook covered for about 10-15 minutes, until everything has softened. You are going to need to add some water along the way and you'll want to stir often to prevent sticking/burning. Add in the spice puree and cook for another 5-10 minutes until the flavors have unified and the vegetables are totally softened.
Makes 4 1 cup servings.
Serve atop fluffy basmati rice.
Spiced Summer Squash Nutrition (per 1/2 cup serving, makes 2 cups total)
Protein: 2.7 g
Fat: 6.1 g
Vitamin A: 23%
Vitamin C: 25%
Cauliflower Curry Nutrition (per 1 cup serving, makes 4 cups total)
Protein: 4.6 g
Fat: 4.6 g
Vitamin A: 6%
Vitamin C: 108%