Over the last couple of years, since I first became aware of the arsenic content of rice,* I have gradually cut down the amount I eat and swapped rice milk for homemade nut and seed milks**. I often use quinoa and buckwheat as gluten-free alternatives to rice. However, one option has taken some psyching up to try: cauliflower ‘rice’ or ‘couscous’. Recently, I decided to go for it and here’s how it turned out, plus the recipe (the hardest part was persuading my husband it was a good idea!).
We’ve been trying to have similar meals recently: my husband is vegetarian, I am vegan and gluten-free and we keep very different hours: he’s an early bird, I am a night owl, so our meals and mealtimes are often out of synch. But in an effort to cut down on bills and be more environmentally friendly, we are at least trying to make our evening meals at the same time either all in the oven or in the same pan on the stove. This time, my husband was going to have curry and rice but I presuaded him to have cauliflower couscous with me – I’m still not sure how that happened, because he’s not as adventurous as I am and has his rules about what goes with what – he was less than amused the other day when he defrosted what he thought was pasta sauce which turned out to be curry and he didn’t realise until the pasta was already on the boil!
Anyway, the cauli couscous turned out well and we both enjoyed it, my husband said he would have it again – success indeed! It was surprisingly filling, more so than rice, I think.
This recipe has all the essentials for a nutritious vegan meal: protein, b vitamins, healthy fats, antioxidants, fibre, minerals. It is vegan and gluten-free and can be made nut-free.
Makes enough for two large portions.
Here’s how we made it:
(All ingredients organic where possible, all amounts very approximate).
Ingredients
For the Cauliflower Rice/Couscous:
1 Heaped Tsp Coconut Oil, melted but not smoking
Half a Cauliflower, lightly processed until resembles breadcrumbs, add to oil
Half a Cup of Almonds, preferably pre-soaked but not esential, ground and added to cauliflower rice
Add Heaped Tsp Curry Powder
Stirfry, cover, stir frequently for a few minutes, may need to add 1 Tbsp Water
Check seasoning, add a light squeeze of lemon juice or lime and serve.
For the Curried Vegetables:
1 Heaped Tsp Coconut Oil, melted but not smoking
Add:
1 Large Spring Onion, with greens, chopped; Half Courgette (zucchini), sliced; A few Green Beans, chopped; 2 Large Chestnut Mushrooms, sliced; Half a Carrot, chopped very small; some Sweetcorn
Together with:
Generous Tsp each of Curry Powder, Cumin, Ginger
Mix together, stirfry for a couple of minutes
Add:
Handful of Raisins or Sultanas, 1 Cox’s or Bramley Apple, chopped; 1 Tbsp Strawberry or Raspberry Fruit Spread (no sugar or artificial sweetener)
Squeeze of lemon juice
black pepper
Approx. 300mls Vegetable Stock, (mix 1 Heaped Tsp Cornflour with a little cold water to make a paste, add a little of the hot stock, then mix in with the rest of the stock), add a good Squeeze of Tomato Purée
Cover and cook for about 40 mins. until the veggies are cooked and flavours well-blended.
Adjust seasoning and serve with Cauliflower Rice.
Top with some toasted Sunflower Seeds or Pine Kernels and Desiccated Coconut, serve with some yogurt and chutney, if liked, and a small green salad.
* See Dr Michael Greger’s excellent articles on this topic
Also:
How to Make Cashew Nut Milk & Why You Should!
How to make Horchata (aka Tiger Nut Milk)
How to make Smooth and Creamy Hemp Milk
Copyright: Chris McGowan
Since then, I have really acquired the rock-painting bug! Every time my mum phones, she asks me what I’m doing and I reply, Guess! My first efforts were not much to write home about: I just tried out different media – acrylic v. poster paint, felt tips, matt or gloss varnish, glitter glue – just to see what worked and what didn’t.
Why not have a go, leave them on benches, in parks or on woodland trails, in your or your grandchildren’s garden – anywhere where people saunter or children play; tag them and write a message with instructions to rehide. I even left one in a bistro recently. Join or form a Facebook group so you can track them and other people can join in. Currently I belong to #shropshirerocks and #staffssmilestones . It’s a great way to make friends through a shared hobby, swapping tips and recommending brands of supplies.
I was feeling a bit sorry for myself when I came downstairs, suffering horrible back pain, no sleep, gloomy sky, prospect of rain, drop in temperatures. I was also very hungry, having gone to bed early evening and not getting up until 14 hours later. That did it, I needed chocolate and I needed it fast. Chocolate? For breakfast? Absolutely!
As promised, here is the recipe I mentioned in my post 
It’s no secret that I love avocados. I eat them in some form or other every single day: blended with juices, smashed on corncakes or toast with tomato and chilli powder, as a dip or dressing with crudités or salad (see photo) as a sauce with pasta, even in chocolate mousse! (There are recipes in the Menu at the top of the page).
pearsnotparsnipsdotcom 
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