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Vegan recipe: quinoa & lentils with roasted cauliflower & tahini dressing Ⓥ

On a lazy sunday evening I decided to cook some soul food. Hence I came up with the following recipe. You can replace the parsley with cilantro or mint. You can replace the cauliflower by broccoli or kale. The quantities are estimates, I used these and have enough food for 3 to 4 meals :-).

I’ve shared the recipe for the roasted cauliflower before here.

You can make the tahini dressing in a larger quantity, it stays well for a couple of days (or even a week) if you keep it in the fridge and tastes great on a variety of dishes (in wraps, on salads, …).

Ingredients (4P)

  • 1 cup of quinoa
  • 1 cm ginger root (or more)
  • 1 or 2 garlic cloves (optional)
  • Coconut oil
  • 1 cauliflower
  • Spices mix (garam masala, turmeric, cinnamon, paprika, cumin, …), about 1 tsp of each of the herbs of your choice
  • Black pepper
  • Salt
  • Olive oil
  • Fresh parsley
  • 1 cup of lentils (I used brown lentils)
  • 1 tsp of summer savory (dried herbs, to improve digestion)
  • 2 tsp of tahin
  • Juice of 1/2 a lemon (1 to 2 tsp)


  1. quinoa lentils cauliflower tahiniCut the cauliflower in florets (equal size) and wash
  2. Prepare the spice mix for the cauliflower: mix enough olive oil with the spice mix to coat all the cauliflower florets, add some salt & pepper, leave to soak in the spice mix for about 15′
  3. Rinse the quinoa
  4. Rinse the lentils
  5. Boil water (2 cups for the quinoa and the lentils each)
  6. Preheat the oven at 180°
  7. Put the cauliflower florets on a baking sheet in the oven for about 30′, turn the florets after about 15′
  8. Meanwhile, add 2 cups of boiling water to the lentils, add the summer savor herbs and leave to simmer until all the water is absorbed (about 20′), add salt only when the lentils are cooked
  9. Peel and cut the ginger & garlic, stir fry in some coconut oil
  10. Add the rinsed quinoa and stir for 1 or 2 minutes, add some salt (if desired)
  11. Add the boiling water to the quinoa mixture and leave to simmer until all the water is absorbed (about 20′)
  12. Wash the parsley and cut using scissors
  13. Mix the tahin with 1 or 2 tsp of lemon juice and 2 to 4 tbsp of water to obtain the desired consistency. If it’s too thin, add more tahin, if it’s too thick, add more water. You can add a pinch of salt & some pepper
  14. Blend the lentils in with the cooked quinoa, add the parsley, decorate with the roasted cauliflower florets and sprinkle the tahini dressing on top.

Health benefits of tahini

  1. t’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. It’s a good source of Methionine, which aids in liver detoxification.
  3. It’s one of the best sources of calcium out there.
  4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  5. Helps to promote healthy cell growth.
  6. Prevent anemia.
  7. Helps to maintain healthy skin and muscle tone.
  8. It has 20% complete protein, making it a higher protein source than most nuts.
  9. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
  10. It is high in unsaturated fat (good fat!)

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Vegan golden cauliflower soup

golden cauliflower soupIn the Sivananda ashram there’s often a delicious soup on the menu. One day I tasted the most delicious creamy soup and it turned out to be cauliflower soup, whereas I’m not a big fan of cauliflower! Hence I tried to make my own version (with a little help of the Sivananda Yoga cookbook) of this yummy and very filling soup.

Ingredients for 4 servings

  • 1 cauliflower (medium to big size)
  • 1 tablespoon oil (I prefer coconut)
  • 1 tablespoon cumin seeds
  • 1 teaspoon of mustard seeds
  • 0.5 teaspoon (or more if you like) turmeric powder
  • 1 can of coconut milk/ cream
  • 1,5 cup of water
  • salt & pepper
  • Optional (for a thicker soup): 2 to 3 potatoes.

Cut the cauliflower in to small florets and keep the stalks too.  Melt the coconut oil in a wok or other deep pan. Fry the cumin seeds and mustard seeds until they pop and are fragrant. Add the cauliflower florets and stalks and the turmeric. Keep frying until all the cauliflower is coated with the cumin and mustard seeds and the turmeric. Add the coconut milk and the water (and potatoes if using) and let it simmer for about 15 minutes. Puree the soup until smooth. Season to taste with salt & pepper.

Cauliflower is a member of the cruciferous vegetables and provides fantastic health benefits (I include a couple from various sources below). It’s recommended to include cruciferous vegetables in your diet at least 2-3 times a week for at least 2 cups each time. It’s delicious in soups, pate, stir fries, Indian dishes, …

Some benefits of cauliflowers
1. Nutritional: it contains many B vitamins, omega-3 fatty acids and vitamin K, it’s a good source of vitamin C as well!
2. Anti oxidation
3. Detoxification
4. Cancer prevention
5. Anti-inflammatory
6. Digestive support
7. Cardiovascular & cerebrovascular

More cauliflower recipes here & here.