Friday, December 5, 2014

Cauliflower, Asparagus, Radish and Mushrooms

Nature in a subtle yet firm manner reminds us of change through the splendid fall colors. The fall colors paint a  resplendent picture which is a reminder of how we ought to embrace the change in seasons. It's funny how I embrace this change in nature effortless, sometimes even looking forward to the changing colors of the leaves, taking pictures and admiring the beauty of it all. Yet, when change peeks its way in to my life, I find it rather intimidating to accept it. 

There are different shades of color in change. Bright and cheerful with shades of gray and gloom, but they are all colors of life - A life I believe I am lucky enough to have.

All these fall colors  inspired me to combine the colorful  winter produce in one dish. A dish  filled with colors of nature and seasoned with the warmth of spices. 

The spices 

1 tsp of cumin seeds 

1 tsp of red pepper flakes 

1 tsp of grated ginger 

4 cloves of garlic - Minced 

1 tsp of black pepper powder 

1 tsp of coriander powder 

1 tsp of  dried mint leaves or fresh mint leaves

I used about 2 cups of





1 medium onion - Finely chopped

Wash and cut the vegetables into bite size pieces

Add about 2 tsp of olive oil to a hot pan.

Add the cumin seeds, red pepper flakes, ginger and garlic.

Let them roast for a few seconds, make sure the garlic and ginger are not burnt, but lightly toasted.

Add the onions , black pepper/coriander powder.

Let them cook for about a minute.

Add the cauliflower and asparagus - let them cook for a minute.

Then, add the radish and mushroom.

The mushroom will release some moisture,  add the salt cover the pan and let it cook for about 3 minutes.

Garnish with the dried mint leaves and its done.

A hearty dish filled with different flavors, all coming together to remind me one more time, how wonderful things happen when we embrace  change.

Linked to allotment2kitchen at eat-your-greens challenge.