Cauliflower, Tofu, and Spinach... Yum!

Although it's New Year's Day, I couldn't sleep in due to the fact that I've been recovering from a nasty upper-respiratory 'thing.' So I'm leaving you with this wonderful recipe that Steve just conjured up from that many faceted brain of his. I'm not hungover at all, but I bet this recipe is well and good if you're feeling that way today.

Ingredients:
10 oz of Cauliflower, thinly sliced
8 oz Extra Firm Tofu, cut into thin long strips
2 Handfuls Spinach, chopped coarsely
2 Tbsp Olive Oil
1 Tbsp Soy Sauce
2 Pinches of Black Pepper

Combine olive oil, soy sauce, and pepper in pan. Turn to high heat. Add cauliflower. Stir and let cook, remaining on high. Cover for 5 minutes. Add tofu strips. Cover again and cook for an additional 3 minutes. When cauliflower begins to soften add spinach. Turn down to low heat and let spinach wilt. Stir.

Add salt to taste and serve (over bed of rice.)

Cauliflower and Tomato Curry

More curry! MMM... This one is super easy to whip up too! All you need are spices, cauliflower, and tomatoes.

Required: 1 Cauliflower, 2 Medium sized tomatoes, Canola Oil, Garlic Powder, Turmeric, Cayenne Pepper, Curry Powder, Sea Salt, Black Pepper, Butter or Soy Margarine

Take a vegetable steamer and place it in a pot or deep pan and fill with water. Add cauliflower. Bring to a boil. Steam the cauliflower until soft. Meanwhile chop two tomatoes into small chunks. Take 2 Tbsp of canola oil and heat on high in pan. Throw in tomatoes and stir. Keep on high heat. Toss in the steamed cauliflower. Stir in 4 tsp of garlic powder, 4 tsp of cayenne, 3 Tbsp of curry powder, 1 Tbsp of turmeric, and 1/4 cup of margarine or butter. Keep stirring until butter melts completely. Add salt and pepper to taste.

Serve over bed of brown or saffron rice!