Turmeric is a spice commonly used in Southeast Asia and India, for cooking. This natural herb is obtained from the root of a flowering plant native to Southeast Asia and certain parts of the Middle East as well. Turmeric, due to its miraculous and robust properties, has been used for centuries in traditional medicine.
Vegan Creamy Curried Cauliflower Soup
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more to serve
- 2 medium white onions, thinly sliced
- 1/2 teaspoon kosher salt, plus more to season
- 4 cloves garlic, minced
- 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
- 4 1/2 cups low-sodium vegetable broth or water
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 1/4 teaspoons ground cumin
- 1 cup coconut milk
- Freshly ground black pepper, to season
- 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
- 1/4 cup finely chopped Italian parsley, for garnish (optional)
- Red pepper flakes, for garnish (optional)
Method
- Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and translucent, 8 to 9 minutes. Reduce heat to low, add garlic, and cook for 2 additional minutes. Add cauliflower, broth or water, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15 minutes.
- Working in batches, purée the soup in a blender until smooth and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper, or spices if you’d like.
- To serve, ladle the soup into bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red pepper flakes, and a dash of olive oil to top.
Credit: Kitchn
Sunshine Smoothie With Coconut, Clementine and Turmeric
Ingredients
- 1/4 cup old-fashioned rolled oats
- 1 cup chilled unsweetened coconut water
- 2 tablespoons unsweetened coconut milk
- Fresh or frozen segments from 2 clementines (about 1 1/2 cups)
- 1 (1/2-inch) fresh turmeric, peeled and roughly chopped (or 1/2 teaspoon ground), more if desired
- 1 (1/2-inch) fresh ginger, peeled and roughly chopped
- 1/4 teaspoon vanilla extract
- 1 teaspoon honey or agave nectar (optional)
- 1 tablespoon maca powder (optional)
Method
- Place the oatmeal in a blender and process until finely ground. Add the remaining ingredients to the blender and process until smooth. For a thicker smoothie, let it stand for about 5 minutes before serving.
Credit: Kitchn
Cauliflower Steaks with Ginger, Turmeric, and Cumin
Ingredients
- 1 large head cauliflower
- Salt and pepper
- 2 tablespoons olive oil, divided
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Small handful of cilantro, chopped
Method
- Preheat the oven to 400°F.
- Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 3/4-inch-thick “steaks.” Season each steak with salt and pepper on both sides. (Reserve any loose florets for another use.)
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side. Gently transfer the steaks to a baking sheet.
- Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower steaks.
- Roast in the oven until tender, about 15 minutes. Garnish with cilantro and serve.
Credit: Kitchn
