Ingredients1 large head of cauliflower, stems removed and florets broken into bite-sized pieces3 tablespoons coconut oil2 teaspoons kosher salt1 cup chopped sweet onion3 cloves of garlic, minced2 tablespoons fresh ginger, minced2 tablespoons fresh lemongrass, minced2 ½ cups organic vegetable broth1 ½ cups light coconut milk1 rounded teaspoon curry powder (I used hot)¼ teaspoon ground cinnamon½ cup golden raisins¼ cup cider vinegarBlack pepper and/or cayenne and salt, to taste1 cup fresh cilantro, finely chopped, for garnish (optional)DirectionsPreheat oven to 450 degrees.
The eclectic nature of our world is inspiring on so many levels. That, my friends, is a wonderful thing to behold in our ever-changing cultural environment.There is such anticipation after the long winter months — the hope of continued growth and prosperity. The holidays of Easter and Passover join in the wonder of floral table designs that capture the essence of spring.
The oven is preheated to 50 degrees. In a bowl we put some of the dry ingredients: yeast, oatmeal, flax seeds and brown sugar, add warm water, mix. Add flour and occasionally add olive oil. olives until the dough comes off the hands.
Photo: Line T. Klein; Styling: Paige HicksYieldServes 4 (serving size: 1 sandwich)This classic Kentucky open-faced sandwich is a variation of the Welsh rarebit, invented in Louisville about a hundred years ago, and it& 39;s famous for being as delicious as it is simple: Basically just a turkey and bacon sandwich with a creamy sauce.
YieldServes 6 (serving size: 2 tbsp.)This spicy vinaigrette gets its kick from fiery Sriracha sauce. When it comes to this popular chile sauce, a little goes a long way (so don’t overdo it!) Drizzle this soy vinaigrette over stir-fried veggies or an Asian-style salad, such as this tasty Sesame-Ginger Chicken Salad.