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COCONUT CURRY SAUCE
2 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 onion, diced
1 clove garlic clove, minced
1” knob fresh ginger root, minced
14 oz can full fat coconut milk
1 teaspoon salt
Warm 1-2 tablespoons of oil inside a saucepan on medium-high temperature.
Add some curry powder, turmeric, paprika, cumin seeds, and coriander seeds. Toast for around 20-thirty seconds, stirring a little.
Add some onions, garlic clove, and ginger root. Sauté until onions are translucent on medium heat, about a few minutes.
Add some coconut milk and salt, and produce to some simmer.
Simmer for ten minutes.
Add lime juice.
Let it awesome until safe enough to combine.
Transfer towards the blender, and blend until smooth, about 20-thirty seconds if you are utilizing a Vitamix.
Season to taste with increased salt and lime.
12 tomatillos, jackets removed
1 jalapeño pepper (take away the seeds should you not need it too spicy, and do half a pepper for milder)
2 cloves garlic clove
1/4 cup red or yellow onion
1 cup cilantro, gently packed
1 teaspoon salt + more to taste
Cut the tomatillos in two, and put on the baking sheet lined with aluminum.
Chuck the ball tomatillos, jalapeño peppers, and garlic clove inside a small little bit of oil, then place tomatillos cut side lower and tuck the pepper and garlic clove among them.
Broil for six minutes, or before the skins char.
Put the tomatillos and jalapeño within the blender. Go ahead and take garlic clove from its skin, and combine it with the blender too, combined with the onion, cilantro, juice of just one lime, and salt.
Blend until smooth, although not an entire puree, about just a few seconds.
Season to taste with increased lime and salt.
CAULIFLOWER CAESAR DRESSING
1 large garlic clove clove
3 tablespoons of dietary yeast
2 tablespoons of capers, drained and rinsed
4 teaspoon vegan Worcestershire sauce
2 tablespoons of freshly squeezed fresh lemon juice
1 tablespoons of tamari soy sauce
2 teaspoon dijon mustard
2 teaspoon freshly ground pepper
¼ cup plain unsweetened non-dairy milk (I made use of Oatly)
2 tablespoons of extra virgin essential olive oil
Begin by steaming your cauliflower for five-ten minutes, until soft, although not mushy. Take awesome a little before blending.
Put the steamed cauliflower, garlic clove, dietary yeast, capers, vegan Worchestershire sauce, fresh lemon juice, tamari, mustard, pepper, and plant milk within the blender.
Blend until creamy!
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