Adam made me this cutting board for Christmas – there is something so much more intrinsically beautiful in a gift that is made versus bought. He’s a little protective of it, though, re-sanding the surface every now and again to maintain the smooth, glassy finish. I’ve even been gently reproached for allowing strawberry hulls to sit too long on its surface. Once, he caught me washing it with a touch of soap and the kindest sort of lecture ensued. Soap is a cutting board no-no. Unfortunately, old habits die hard.
There is symbolism in this cutting board, as well. I doubt I’ve mentioned it here before, but my husband is a carpenter. And I don’t mean the hobbyist sort. However, he’s decided its time to take a leap, to set aside the architectural millwork and periodic case piece to pursue furniture making full-time. I’ll be sure to share more of his work going forward. It’s beautiful stuff.
This change also coincides with another. In the last year-and-a-half since Cecil was born we have become increasingly aware of the distance that separates us from our kinfolk, the sweet people who love us and our son the most. What was fun and independent in our 20’s – moving to the mountains, living the outdoorsy dream – has begun to feel incomplete in our 30’s, like we’re missing out on some of the good stuff in life. As we’ve talked, and talked, and talked some more about this decision, it has become abundantly clear that the time is now. Everything all at once.
At the end of July, with quiet enthusiasm and measured certainty, we will move back to the Oklahoma hills where Adam was born.
THAI JUNGLE CURRY + CAULIFLOWER “RICE”
Adapted from Whole Living
This is one of my favorite vegetarian/vegan dinners. It just feels good to get full on a bunch of colorful vegetables. You could totally substitute any number of different veggies: asparagus, green beans, a handful of spinach, etc. If cauliflower “rice” sounds too hard core, just substitute brown rice. Sometimes I even go halfsies and serve both for more bulk and a little grain.
2 cups cauliflower, florets only
1 tablespoons unrefined coconut oil (olive oil works, too)
1/2 red onion, chopped fine
2 garlic cloves, minced
1/4 cup vegetable broth
//Thai Jungle Curry//
1 tablespoon coconut oil
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon Thai red curry paste (more or less to suit your spice level)
1 tablespoon brown sugar
1 cup coconut milk (I prefer full fat, but “lite” would be fine)
1/2 red onion, sliced
2 cups broccoli florets
2 carrots, julienned
1/2 red bell pepper, julienned
3 tablespoons shelled and toasted pumpkin seeds, sunflower seeds, or peanuts
3 tablespoons fresh cilantro leaves, chopped
fresh sprouts (optional)
fresh lime slices for garnish
Sriracha sauce, to serve
- Pulse cauliflower florets in food processor until they resemble the texture of rice (see pic above).
- Heat coconut oil in a medium sized skillet over medium-low heat, add onion and garlic and saute until softened, approximately 3-5 minutes. Stir in the cauliflower “rice”, a pinch of salt and veggie broth. Partially cover the pan and simmer/steam 5 minutes until broth has evaporated and the cauliflower is tender but still toothsome. Keep warm.
- While the “rice” cooks, make the curry. In a large skillet or wok, heat the remaining coconut oil over medium to medium-high heat. Add the garlic, ginger, curry paste and brown sugar and cook for 1 minute, stirring to incorporate the ingredients. Add the veggie slices: onion, carrot, broccoli and red bell pepper. Stir-fry 2-4 minutes until tender-crisp and just beginning to brown on the edges. Decrease the heat to low and add the coconut milk, stirring to loosen any browned bits. Allow curry to simmer gently and thicken for 2 minutes. Taste and adjust seasoning as necessary.
- To serve, spoon veggies and sauce over cauliflower “rice”. Top with pumpkin seeds, cilantro, fresh sprouts, and a lime wedge.
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