Hawn State Park and Ste. Geneviève

Screen Shot 2017-04-10 at 8.00.03 AMI like to spend at least one day hiking every weekend. I find that this does two things: It keeps me in shape, and it keeps me sane. No matter what kind of day I’m having, if I spend a couple hours hiking through the woods, I feel better. Being in nature puts everything in perspective.

Which brings me to Hawn State Park. A scientist at my work told me about Hawn because he likes to go fishing there. I don’t fish (even though I’d like to), but I was intrigued by his description of the park. I looked it up and saw pictures of waterfalls. “Sold,” I thought.

Hawn is about 60 miles south of St. Louis by car. It’s pretty easy to get to unless you trust your GPS more than your sign reading abilities. Google Maps told me to turn down a gravel road, even though I saw a sign pointing to Hawn in the other direction. I followed Google and ended up backroading into a shallow creek. But I got out okay, so all’s well that ends well.

Hawn has a few trails. I hiked a portion of “Whispering Pines,” one that looks out over bluffs, and then I hiked all of “Pickle Creek,” one that’s close to the waterfalls. Both were beautiful.

My favorite trail was Pickle Creek. It’s more crowded than Whispering Pines because it’s flatter and closer to the waterfalls, but you can still find isolated stretches. At one point, I stopped and took off my shoes and put my feet in the water. It was ice cold but it felt good after hours of hiking.

Screen Shot 2017-04-10 at 8.00.23 AMScreen Shot 2017-04-10 at 8.00.44 AMAfter Hawn, I was starving so I decided to make a detour to Ste. Geneviève. It’s about 30 minutes east of Hawn next to the Mississippi River. I wasn’t sure how much would be open because it was Sunday, but I decided to risk it.

I was pleasantly surprised. Not only is (most) everything open in Ste. Geneviève on Sunday, it’s bustling–at least by small town standards. It was a beautiful day and shop owners had their doors wide open to let the spring air in. People are warm and friendly and the town oozes charm.

Screen Shot 2017-04-10 at 8.00.55 AMScreen Shot 2017-04-10 at 8.01.45 AMI asked one shop owner for a lunch recommendation and she told me to go to Stella and Me Café on Main Street. The café is in an old shack, so when you walk in you feel a little like you’re in someone’s dining room.

Screen Shot 2017-04-10 at 8.01.10 AMStella and Me was so cute that it hurt. The young girl who took my order convinced me to order the salted caramel gooey butter cake. “The owner bakes me a whole one of these for my birthday,” she told me. I need to become better friends with the owner because that cake was AMAZING. “Holy shit,” I said to no one after I took my first bite. The salted caramel, sweet gooey butter cake, crunchy pretzels, and dark chocolate were heavenly and reminded me of the desserts I grew up eating.

Screen Shot 2017-04-10 at 8.01.25 AMAfter lunch, I walked around downtown. I went into an old fashioned ice cream parlor called Sara’s and it felt a little like stepping back in time. The whole town has that same vibe. There are old stately mansions next door to wooden shacks, white picket fences, and people sitting out on verandas. I could get used to the pace of life in Ste. Geneviève.

Screen Shot 2017-04-10 at 8.02.30 AMRight before I left to drive back to St. Louis, I stopped by the Mississippi River. Usually there’s a ferry that takes you across the river to Illinois, but it wasn’t running. “Be careful,” the woman at the tourism office told me. “It’s high tide.”

I parked my car next to the landing and walked down by the water. I want to come back sometime at sunset because I bet it’s beautiful. Being there made me think of Mark Twain. I imagined him floating down the river on a steamboat.

Screen Shot 2017-04-10 at 8.02.01 AMSo anyway. I guess there are a couple morals to this story: One, never turn down an unmarked gravel road against your own instincts. Two, always take detours. I’m so glad that I decided to spend the afternoon in Ste. Geneviève. It was peaceful and quaint and reminded me that it’s important to slow down.

Screen Shot 2017-04-10 at 8.02.15 AMHere’s a song that I listened to on the drive back from Ste. Geneviève. It’s good for long rounds of car karaoke, impromptu road trips, or, you know, whenever.

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No-Cook Recipes: Open Face Caprese with Union Loafers Baguette

Screen Shot 2017-04-07 at 8.04.44 AMSometimes, it’s about the simple things in life. That’s what yesterday night’s dinner taught me.

I went to Union Loafers for lunch yesterday and on my way out, I bought a baguette. I thought about just slicing it up and eating it with an omelette for dinner, but then, I remembered that I had fresh basil growing in the windowsill. I decided to make bruschetta.

When I got home, though, I was tired and I didn’t want to turn on the oven. I sliced up the baguette and brushed each piece with some good olive oil, sprinkled on some Maldon sea salt, and layered tomato, basil leaves and mozzarella on top. The result was better than anything I could have made with an oven.

The experience taught me that when you have quality, you don’t need much else. I started with good bread, the kind that I could eat for dinner by itself. I paid a little more for olive oil and the mozzarella, but it was so worth it. Having fresh, flavorful ingredients can elevate a “meh” dish to amazing. I sound like I’m doing PR for the Caprese Assocation of America (if that exists?), but it’s true.

ANYWAY. The moral of the story is, if you’re using shitty olive oil (of the less than $10 variety) or you’re using some kind of prepackaged baguette, this meal probably won’t be as enjoyable.

In other news, it’s the weekend! No one is more excited about this than me. It’s finally supposed to stop raining in St. Louis so I’m planning on spending most of the next two days outside. Ice cream will feature heavily.

Here is a good soundtrack for spring days, quality ingredients, no-cook meals, or, you know, whatever.

Open Face Caprese with Really Good Bread (from me, to you)

Ingredients

1 really good baguette, sliced into 1/2 inch rounds
1 pack of good buffalo mozzarella, sliced into 1/4 inch thick rounds
roma tomatoes, sliced thin
basil leaves
good olive oil for brushing
Maldon sea salt and pepper for sprinkling

Directions

Brush each slice of baguette with a little olive oil. Sprinkle on some Maldon sea salt. Layer mozzarella, tomatoes, and basil leaves on top. Sprinkle with pepper. Enjoy!

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Overnight Chocolate Chia Oats with Peanut Butter and Banana

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Peanut butter, chocolate, and banana is one of my all-time favorite combos. The first time I tasted all three together was at Ted Drewes, a local frozen custard shop. When I was little, I’d always order a concrete with peanut butter cups and bananas. It’s called “All Shook Up” after Elvis, because he loved peanut butter and bananas.

When I saw a recipe on Instagram for overnight chocolate chia oats, peanut butter, and banana, I immediately filed it away. I was going to make it earlier this week but my bananas took a while to ripen.

My favorite part about this jar besides the flavors is the chocolate shell. I melted a couple squares of Alter Ego sea salt dark chocolate over a double boiler. Then, I coated it around the top of the jar with my overnight oats and peanut butter. It took a lot of willpower not to eat the chocolate straight off the spoon, but luckily, most of it made it into the jar.

This is the kind of breakfast that feels more like dessert, but honestly? Treat yourself. It’s a good breakfast to save for later in the week when you’re hanging on for the weekend and need an extra boost. Plus, chocolate for breakfast is always acceptable in my book.

Here’s a song that reminds me of this jar. It’s sweet, salty, and doesn’t hold back.

Overnight Chocolate Chia Oats with Peanut Butter and Banana (from me, to you)

Ingredients

1/2 cup rolled oats
1/4 cup chia seeds
1 cup unsweetened almond milk
1 Tbsp unsweetened cocoa powder
1 Tbsp maple syrup
1/4 cup crunchy peanut butter
2 squares of dark chocolate for shell, plus some chopped dark chocolate for topping
1 banana, sliced

Directions

Combine the rolled oats, chia seeds, almond milk, cocoa powder, and maple syrup in a jar. Let it sit overnight in the refrigerator.

In the morning, coat the bottom of a jar with peanut butter and layer in the overnight oats and some sliced bananas.

In the meantime, make the chocolate hard shell. Bring a cup of water to a boil in a saucepan and then reduce to a simmer. Place a heat-resistant bowl on top and place the squares of dark chocolate in it. Let the chocolate melt and remove the bowl from heat once it’s completely melted.

Layer the melted chocolate around the top of the jar with the peanut butter and oats. I found that using the back of the spoon gives the most even distribution. Top with more banana slices and chopped dark chocolate. Enjoy!

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Cardamom Spiced Muesli with Blackberries and Bananas

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I wanted to make a smoothie bowl this morning but I still hadn’t washed the blender out from yesterday (whoops). So, I made this cardamom spiced muesli with bananas and blackberries instead.

I thought that it was going to be a runner up to smoothie bowls, but it wasn’t. It was just as good if not better, depending on the type of morning that you’re having. I wanted some comfort food and I was craving cinnamon spice, so this muesli was the perfect solution.

This breakfast is also good if you’re craving banana bread but you don’t want to go through the process of baking it. The cinnamon, oats, raisins, dates, and banana have a banana bread vibe, and the berries add a little tartness. I like putting pistachios on top for crunch and texture.

In other news, I went to a French cooking class at the Missouri Botanical Garden last night. I wish that I had pics to show for it but I ate my crêpes and galettes too quickly. Aside from learning how to make authentic crêpes, I also learned that it’s possible to walk into the Botanical Gardens after hours without getting stopped. Here’s a picture that I took of the Climatron, a big greenhouse in the middle of the garden.Screen Shot 2017-04-05 at 8.24.29 AMAnd here’s a song for muesli making and (questionably) illegal garden break-ins.

Cardamom Spiced Muesli with Blackberries and Bananas (from me, to you)

Ingredients

1 cup almond milk
1/2 cup muesli
1/2 tsp ground roasted cinnamon
1/4 tsp cardamom
1 banana, sliced
1/2 cup blackberries
1 Tbsp pistachios
1 tsp maple syrup for drizzling on top

Directions

Bring the almond milk to a boil in a saucepan over high heat. Add the muesli and spices and reduce heat to a simmer. Cook muesli for 7 minutes or until thickened. Serve with sliced bananas, blackberries, pistachios, and a drizzle of maple syrup. Enjoy!

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Curried Lentils with Yogurt and Cilantro

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It’s been a rainy couple weeks in St. Louis (with the exception of a few days), and last night was INSANE. On my way home from yoga, the entire highway was covered in water. I felt like I was driving through a bathtub.

By the time I got home, I wanted to eat something comforting and warming. Cue: these lentils. I’ve been cooking a lot of Indian food lately, maybe because of the nasty weather, maybe because I’m obsessed with Indian food. For whatever reason, it happened again last night.

Whenever I make lentils, I think of my friend Tanya. We used to cook together sometimes when we both lived in D.C., and I remember her telling me that her Indian mother encouraged her to make simple dinners for herself every night. Even if it was only lentils, she said, it would be healthier than eating out all the time. Those words stuck with me.

So did some of Tanya’s cooking advice. Once, when we made chili, I panicked because she was eyeballing all the spices instead of using exact measurements. “I usually just improvise when I cook,” is what she said. Now, I’m more or less the same way.

I use the recipe as a guide, but if I feel like adding more spice, I do. I measure by touch and instinct. I’ve found that cooking this way does two things: It takes the stress out of following a recipe line-by-line, and it surprises me. Every time I taste the end product, it’s better than I expected it to be.

ANYWAY. I highly recommend that you make these lentils as soon as possible. They’re delicious on their own, but they also taste mighty fine with a dollop of yogurt and a sprig or two of cilantro.

Here’s a recommended listening track for when you eat your lentils. It’s improvisational, spicy, and reassuring, all rolled into one. Not many songs accomplish that.

Curried Lentils with Yogurt and Cilantro (slightly adapted from Food52)

Ingredients

3 Tbsp ghee
2 garlic cloves, minced
1 shallot, minced
1/2 tsp ground coriander
1/2 tsp ground ginger
1 tsp ground cumin
1 tsp ground turmeric
1 cup red lentils
1 13.5-oz can full-fat unsweetened coconut milk
Kosher salt
cooked basmati rice, plain yogurt, chopped fresh cilantro for serving

Directions

In a large saucepan over medium heat, warm the ghee. Add the ginger, garlic, shallot (or onion), coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.

Add the lentils, coconut milk, and 2 tsp kosher salt, then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer, stirring now and then, until they’re completely soft, about 20 minutes. Season to taste with salt.

Serve the lentils hot over rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro. Enjoy!

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Matcha Chia Pudding with Blackberries

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I don’t know how I survived the first two-thirds of my life without caffeine. I’ve started to drink a cup of black coffee every morning at my desk. This morning I ate matcha chia pudding before I drank my coffee and it gave me even more of a boost. I could feel the difference as I drove to work. I had more energy during my impromptu car karaoke session.

I didn’t discover matcha until about a year ago when it started popping up on food blogs and on Instagram. I love green tea so I figured that I’d like matcha powder. I wasn’t wrong.

The thing to keep in mind about matcha is that it’s not sweet. It’s actually kind of bitter. To make this pudding, I added two tablespoons of maple syrup and I could have added more. If you have a sweet tooth, err on the side of too much sweetener.

I topped the jar with some sweet and salty blueberry hemp granola and fresh blackberries. You could also use blueberries or strawberries on top. I like the tart berries with the crunchy granola and earthy matcha flavor. There’s a lot going on in this jar but it makes sense when you taste it.

In semi-related news, I watched the Big Little Lies finale last night and I’m still reeling. Without giving too much away, the final scene on the beach took my breath away. It was so powerful and it really encapsulated the show’s underlying message, which is the strength of women and female friendships.

I saw a hater call the show “expensive trash” on Twitter this morning and obviously, I disagree. Sure, the characters live in a privileged neighborhood in California and some of their “problems” make me roll my eyes. But a lot of their issues are universal. Plus, the acting in the show is phenomenal and the cast chemistry is undeniable.

Here’s a song from the show’s finale. The soundtrack plays a key role in Big Little Lies and is basically a character on the show.

Matcha Chia Pudding with Blackberries (from me, to you)

Ingredients

1/4 cup chia seeds
2 Tbsp maple syrup
2 tsp matcha green tea powder
1 1/2 cups unsweetened almond milk
blackberries and blueberry hemp granola for topping

Directions

Combine the chia seeds, maple syrup, matcha powder, and almond milk in a blender and pulse a couple times. Pour into a jar and seal and place it in the refrigerator overnight. In the morning, top with pudding with blueberry hemp granola and blackberries. Enjoy!

Posted in Breakfast, Gluten-Free, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , , , | Leave a comment

Tahini Chocolate Nice Cream with Hemp Hearts

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This tahini chocolate nice cream is not messing around. It’s one of the best breakfasts I’ve made, and I eat A LOT of breakfast.

Nice cream is another one of those *trendy* recipes that I resisted making for a while. I didn’t trust anything that bastardized ice cream. I also didn’t like the way “nice cream” sounded. It made it seem like an ice cream for babies.

After I got past semantics, I enjoyed the recipe. A frozen banana forms the base and is mixed with unsweetened cocoa, maple syrup, tahini and almond milk. Technically, you’re not supposed to add almond milk but I did because my mixture looked a little too snow cone-esque. Feel free to leave it out, though.

I added blueberries, hemp hearts, salted dark chocolate, and coconut to the top of the bowl. I like the way the tart blueberries contrast with the sweet chocolate, and how the coconut pairs with the tahini. The flavors in the bowl are smoky, sweet, and a little tangy.

In other news, I went to Shaw Nature Reserve yesterday. If you’re in the St. Louis area and you want to go on a day trip, I would highly recommend visiting the reserve. It has all kinds of terrain including prairie, wetlands, bluffs, and hills. My favorite two areas were the gardens and the prairie. The daffodils were in bloom and I took this pic as I walked up a hill.

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Here’s a song that’s good for taking long walks around a nature reserve, making this tahini chocolate nice cream, or, you, know, whenever.

Tahini Chocolate Nice Cream with Hemp Hearts (from me, to you)

Ingredients

2 cups ripe sliced frozen bananas
2 Tbsp tahini, plus more for serving
3 Tbsp unsweetened cocoa powder
2 Tbsp maple syrup
1 tsp vanilla extract
1/2 cup unsweetened almond milk
pinch sea salt
blueberries, shredded coconut, chopped salted dark chocolate, and hemp hearts for topping

Directions

Add ripe, sliced, frozen bananas, almond milk, tahini, cocoa powder, vanilla extract and a pinch of sea salt to a blender and blend on high until smooth. Top with blueberries, shredded coconut, dark chocolate, and hemp hearts. Enjoy!

Posted in Breakfast, Gluten-Free, Smoothie Bowls, Uncategorized, Vegan, Vegetarian | Tagged , , , , , , , , , , , , | Leave a comment

Vista Ramen

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I’ve been thinking a lot lately about why I like to go out to eat so much. There’s the obvious reason: It’s fun to go somewhere new and have people serve you food.

But it’s more than that. I’ve realized that a lot of times, I can make food that tastes better than what I’m eating in a restaurant. I’m not saying that to be cocky; it’s just a fact. I don’t think it’s because I’m a better cook than the average person. I think it’s because I genuinely love food and enjoy devoting time and attention to making dishes that taste delicious. Passion is a key ingredient in my cooking.

In my humble opinion, that’s what separates the great restaurants from the meh restaurants: A passion for food and a dedication to excellence. The food doesn’t have to be fancy or trendy. The chef doesn’t need to be taking tweezers and arranging a pea tendril on a spotless white china plate. But there do have to be people behind the scenes that understand and appreciate ingredients.

Cue: Vista Ramen. I went last night for the first time and I was blown away. When you go to Vista, you’re signing up for more than dinner. You’re getting an experience, kind of like riding in a hot air balloon (which I’ve never done, but it sounds amazing).

Even though Vista is busy on a weekday night and loud music blares from the speakers, there’s a kind of peace in the dining room and kitchen. People chat amicably over steaming bowls of ramen, potted plants hang from the ceiling, and a gleaming green neon sign reminds you where you are and adds to the restaurant’s funky vintage appeal.

I ordered the crab caramel glazed pork ribs and the veggie ramen. As I told the bartender, I wanted to order the whole menu but I settled on those two items. I was not disappointed.

I don’t eat ribs very often. But after trying Vista’s ribs, I might need to amend that. They were sweet and smoky and the meat fell off the bone. The outsides are slightly crispy and coated with herbs and peanuts. In a weirdly generous move, I let my friend eat the last one.

Screen Shot 2017-03-31 at 8.22.24 AMThe real show-stopper though was the ramen. O.m.g. I’m going to fan girl out about this ramen because it was that good. It has scallion, root vegetables, mushrooms, and something called “coconut schmaltz,” which I’d never heard of until last night. Hearing the word “schmaltz” evoked memories of my Jewish grandmother. I love coconut and Jewish food, so I figured that it couldn’t be bad.

The ramen broth is rich and complex and the noodles are soft and chewy. The mushrooms add texture and the scallion gives the dish a more traditional flavor. I was immersed in conversation but honestly, all I wanted to do was be quiet and concentrate on the ramen. Nothing else seemed to matter.

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Anyway. Dining out is something to be treasured. Sure, I can waste time and money on places that serve a decent meal. But for a little more cash I can enjoy great atmosphere, friendly servers and staff, delicious food, and, most importantly, a shared passion for cooking.

Here’s a song that reminds of Vista. It has the same old school charm.

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Pesto Making 101

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Last night, I went over to my sister and her fiancé’s house for dinner. We decided to make farfalle with pesto. My sister’s fiancé asked me what recipe I use for the pesto, and I said that I don’t use one. He looked relieved. “Good,” he said. “Neither do I.”

The thing about making pesto is, you don’t really need a recipe. It’s all about eyeballing it and tasting the sauce as you go. I usually start with a couple cups of basil leaves, a handful of pine nuts, a generous helping of grated Parmesan, a few peeled garlic cloves, a squeeze of lemon juice, a sprinkle of salt, and a layer of olive oil. I blend everything in a food processor until it starts looking like sauce.

If it looks too chunky, I add more olive oil. If I taste it and it’s too garlicky, I add more basil and cheese. There’s not really a sweet spot with pesto because everyone’s tastes are different, but I like to err on the side of less garlic. I think two to three whole cloves is fine, but if you like garlic, go crazy and add more.

A word to the wise: Quality matters with pesto. If you use shitty olive oil and the pre-minced garlic that comes in a jar, your pesto probably won’t taste as good. It’s sad but true. Also, fresh basil makes a big difference. I bought some from Trader Joe’s last night and it tasted pretty good. But the best pesto I’ve ever made had leaves that I bought fresh from the farmers’ market. Everyone who tried it could taste the difference.

ANYWAY. That’s my two and a half cents on pesto making. Feel free to sub out different greens for basil if you can’t find any, or use other kinds of nuts. One of my favorite pesto pasta recipes calls for kale, walnuts, and soba noodles.

In semi-related news, here’s a song that we listened to after dinner. As my sister said, the song shows Drake’s thug side, not his whiny, emotional, I’m still hung up on Rihanna side. I love Drake unconditionally, though.

Pesto Recipe (from me, to you)

Ingredients

2 cups basil leaves
2 Tbsp pine nuts
1/2 cup olive oil
pinch of sea salt
squeeze of lemon juice
1/2 cup grated Parmesan cheese
3 cloves garlic, peeled

Directions

Blend the ingredients in a food processor or high-powered blender until smooth. Add more basil, garlic, or olive oil depending on your pesto preferences. Enjoy!

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Aloo Gobi

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Aloo gobi has never been my favorite Indian dish, partly because I’m not that into cauliflower and potatoes. I think that they taste good with lots of spice, but they’re bland by themselves.

There’s nothing bland about this recipe, though. I made it last night for dinner because my sister requested it. The turmeric and garam masala give the potatoes and cauliflower an earthy flavor and the peas and red onion add sweetness.

My two favorite things about this aloo gobi are the cauliflower and the onions. The onions cook down throughout the recipe, so by the end they’re caramelized and slightly crispy. The cauliflower also takes a while to cook but it’s worth it. It’s tender, fragrant, and warm, and it makes you forget that you’re eating cauliflower.

I served this aloo with some brown basmati rice, but feel free to eat it with naan. I also think some yogurt on the side would be a good addition; I just didn’t feel like going to the trouble.

I almost forgot my tiffin with leftovers this morning, but then I mentally checked myself. “Don’t forget the aloo gobi,” I said. I never thought I’d say those words.

Here’s a song that reminds me of this aloo. It’s humble and unassuming, and it also has a little kick. It’s good at reversing expectations.

Aloo Gobi (slightly adapted from Food52)

Ingredients

2 Tbsp ghee
1/2 cup red onion, thinly sliced
1/2 tsp ground ginger
1/2 tsp garam masala (you could go up to 1 teaspoon if you want a stronger flavor)
1/2 tsp ground turmeric
2 cups quartered red potatoes
3 cups cauliflower florets
1 cup peas, fresh or frozen (I used frozen)
1 tsp fine grain sea salt
1/2 tsp fresh lime juice
1 Tbsp cilantro leaves, freshly chopped

Directions

Heat the ghee in a large wok or skillet with a lid over medium-high heat. When the ghee is hot, add the onions and sauté until they start to brown, about 3 to 4 minutes. Add the ginger and cook for 30 seconds. Then add the garam masala and ground turmeric and stir to cook for another 30 seconds. Fold in the potatoes and stir to coat them with the spices. Cook for 2 minutes with occasional stirring. Add the cauliflower to the wok and stir to combine.

Cover with the lid and allow to cook for about 15 minutes on medium-low heat with occasional stirring, or until the cauliflower and potatoes are firm but just tender. Fold in the peas and salt and cover the wok with the lid and cook for another 5 to 6 minutes, until the peas are tender.

Remove the pan from heat. Drizzle the fresh lime juice over the vegetables and garnish with the cilantro leaves. Serve hot with rice or an Indian flatbread such as roti or naan. Enjoy!

 

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