Curry Pasta with Roasted Vegetables

I have a confession to make... 


I've been gravitating toward a vegan diet lately.  I don't know if this is just a phase, if it has something to do with how the planets are aligned, or if it's because I've been discovering some really awesome vegan blogs lately, but it's happening.  Might as well roll with it.  Moving on...

A few months ago I was thrust out of paradise and back into suburbia with dreams of pepper jelly dancing in my head. Thankfully, the vessel that transported me provided a little something something to make the experience easier.  No, not alcohol, although traveling with toddlers, I really could have used it.  No.  They dished out the most. amazing. airplane food I have ever had.  "Well, that's not saying much."  Let me rephrase- this food was 'thirds' good, and I'm not talking airline portions.  And J2 would not keep his greedy little hands out of it!  If ever I have wanted my child to eat cake instead of pasta with veggies it was then.  The flight attendant made her way to the aisle next to mine.  "Ham sandwich or curry pasta," she asked.  "Curry pasta?" chuckled a female passenger, as if this was the most hilarious and disgusting thing she'd ever been presented with.  "No, I'll take the sandwich."  I looked over at the teenage boy in front of her, hastily slurping his pasta up, saying, "Mmmm... Mmmm!"  Wise beyond his years. Here is my vegan version of what that poor woman missed out on. 

Curry Pasta with Roasted Vegetables

1 red bell pepper, seeded and sliced
1 small yellow onion, roughly chopped
1/2 head of cauliflower, broken into medium florets
1 crown of broccoli (about 1 1/2 cups) medium florets
drizzle of olive oil
light sprinkling of salt and pepper
1 lb pasta of choice
Curry Olive Oil Bechamel (recipe below)

Preheat oven to 400F.   Drizzle vegetables with just a touch of olive oil and sprinkle lightly with salt and pepper.   Meanwhile, prepare sauce.  Bring large pot of water to boil and cook pasta according to instructions on package.  Gently toss roasted veggies and pasta with sauce.

Curry Olive Oil Bechamel
1/4 cup olive oil (coconut oil would be even better, but not as wallet friendly)
1/4 cup flour
1 can (13.5 oz) full fat coconut milk
2 cups good vegetable stock (really, it will make or break this dish- highly recommend making your own- easy and so good
3-4 cloves garlic, crushed
1 tsp fresh ginger, peeled and finely grated (a lemon zester works well for this)
2 1/2 tsp curry powder 
a dash or two of sriracha
salt and pepper to taste

Add olive oil to large saucepan and bring to medium heat.  Use a miniature whisk to stir in flour and heat for about 5 minutes, stirring continuously.  Increase heat to medium high and slowly whisk in coconut milk and vegetable stock.  Keep whisking until mixture begins to bubble and add all ingredients except for salt and pepper, then reduce heat to medium low and simmer, stirring often, about 10-15 minutes until sauce is thick and no gritty flour taste remains.  Finally, season to taste with salt and pepper.

Cauliflower Lentil Sloppy Joes with Coconut Slaw

When I saw The Food In My Beard's Cauliflower Taco post I knew I wanted in on that action.  Cauliflower as meat?  Love it.  I decided I would make cauliflower sloppy joes- weeks ago.  But these kids are a handful!  It seems I never have time to cook anymore, and when I do it needs to be something quick and tried and true.  As I continued to put this recipe off day after day, it grew- suddenly it wasn't just cauliflower sloppy joes, it was cauliflower lentil sloppy joes.  Carrots decided to hop into the mix, and celery the next day.  Then, when I finally found time to make this I had a mad craving for some coconut slaw.  And you should always, always listen to your gut.

Let's take a moment to go over what this dish has going for it.  First off- it's chock-full of nutrients.  It's got veggies galore- cauliflower, celery, bell pepper, carrots, cabbage, onions, garlic- and lentils, too.  It's slightly spicy, and because it's roasted the cauliflower imparts a wonderful caramelized nuttiness.  The warmth of this combined with the cool tanginess of the coconut slaw= a cornucopia of flavors that will make every one of your taste buds happy.

Cauliflower Lentil Sloppy Joes with Coconut SlawServes 4-6 (depending on how sloppy you're feeling)
Tip:  Prepare slaw before the Joes so it has time for the flavors to be fully absorbed


Coconut Slaw
1/8 cup full fat coconut milk
1/4 tbsp soy sauce
1/2 tbsp fresh squeezed lemon juice
1 clove garlic, crushed
1/2 package coleslaw mix


Whisk first 4 ingredients well, removing any lumps.  Stir in slaw and refrigerate.

Cauliflower Lentil Sloppy Joes
1 head cauliflower cut to small florets
about 4 tbsp olive oil, divided
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and finely chopped
2 stalks celery, chopped
1 tbsp taco seasoning
2 tbsp montreal steak seasoning
2 tbsp brown sugar
3 cloves garlic,minced
6 oz tomato paste
1 tbsp red wine vinegar
1/2 tbsp soy sauce
2 cups lentils (red or green,) cooked 

Chop the cauliflower into pea sized pieces.  Toss in a roasting dish with 2 tbsp olive oil and roast for 8-10 minutes, until golden brown.  Add remaining oil to large pot and sautee bell pepper, onion, carrot and celery until onion is translucent.  Add rest of ingredients listed except for lentils.  Combine well, then gently fold in roasted cauliflower crumbles and lentils.  Cover and simmer for 15 minutes.  Place on toasted buns and top with Coconut Slaw (above.)