Dennis Prescott

Vegetarian food. Yes, you are delicious.

Over the past while I’ve had a lot of lovely folks asking for more vegetarian or vegan dishes, and I hear y’all loud and clear.

Flashback time. I grew up in a family of vegetarians…well, one vegetarian, my Mom. Which in the 90’s was kind of a new and slightly unheard of thing in my part of the world. No vegetarian restaurants and very, very few options available at any restaurant/grocery store/home/whatever. Mom ate, but what she ate definitely lacked the options and flavour bombs that exist today. So I’m very, very aware of the need for super delicious, filling, flavour packed vegetarian mains. And great new – tons exist nowadays.

Wait! Christmas in one week!!! You guys ready to go? All your shopping done. Tree decorated. Tinsel hung. Yeah….me neither. Let’s take a minute to appreciate this Homer Santa.

So, here we go. I’m going to make a real effort to add some vegetarian dishes to the site over the next while. Worry not, I’m still gonna rock the rib/wing/beef etc dept, just maybe expand the site’s culinary horizons to include our friends who love their veggies. And, let’s be honest – we could all use a little more vegetable love in our lives.

Spicy (get the water/milk/beer – whatever your remedy is ready), super quick, and delicious.

Spicy Garlic Chili Cauliflower Stir Fry

Serves 4 – 6

For the veggie stir fry;

1 large head of cauliflower, sliced into small florets

1 ½ cups snow peas

1/3 cup crushed peanuts

1/2 cup green onions, sliced

1 cup Thai red chilies, crushed with the back of a knife

1 tablespoon sesame seeds

1 tablespoon peanut oil

Fresh cilantro, to garnish

For the sauce:

2 ½ teaspoons fresh ginger, finely diced

3 cloves of garlic, minced

1 tablespoon cilantro stalks

1 teaspoon lime zest

1 ½ cups vegetable stock

1/3 cup soy sauce

2 tablespoons corn starch

2 teaspoons garlic chilli sauce

1 tablespoon sesame oil

Rice and lime, for serving

First, prepare the sauce.

Heat a saucepan over medium heat, and pour in 1 tablespoon sesame oil. When hot, add the ginger, garlic, and cilantro to the sauce and cook for 1 minute. Stir in the remaining sauce ingredients and bring to a simmer. Allow the sauce to bubble away (stirring every minute) until reduced and thickened, 10 – 12 minutes. Set aside.

Wok time.

Heat a wok, or large frying pan, over medium heat. Pour in the peanut oil and add the cauliflower. Keep the cauliflower moving and cook for 5 minutes. Add the snow peas, and cook another minute. Pour in the prepared sauce, and bring to a simmer. Stir the sauce and veggies together, and simmer away for 5 minutes.

Top with crushed peanuts, chillies, and fresh cilantro.

Serve immediately.