I adapted this recipe from Big Vegan by Robin Asbell © 2011.
1 tablespoon peeled & chopped fresh ginger
2 garlic cloves, peeled & chopped
1 medium to large sweet onion, chopped
1 1/2 cups soy milk (not light!) + 1 1/2 teaspoons good quality coconut extract, like Silver Cloud. Mix together for “faux coconut milk”
1 tsp. + 1/8 tsp chili powder
1/2 tsp. + 1/8 tsp ground cinnamon
1/2 tsp. + 1/8 tsp ground turmeric
1/8 tsp. + a pinch tsp ground cloves
1/8 tsp. + a pinch tsp cayenne
4 cups cauliflower florets (about 1/2 a cauliflower)
14 oz canned kidney beans, drained and rinsed
1 -14.5 ounce can of diced or crushed fire-roasted tomatoes
1/4 tsp salt (optional)
In a food processor, finely mince the ginger & garlic, then add the onion & puree.
Pour in the “faux coconut milk” and process. Add the chili powder, cinnamon, turmeric, cloves, and cayenne and process to mix.
Transfer the sauce to a large frying pan over medium-high heat.
Stir the mixture until it starts to bubble, then add the cauliflower and stir to coat it with sauce. Cover the pan and cook until the cauliflower is tender, 8 to 10 minutes.
Add the beans, tomatoes, and salt, and cook, stirring with the lid off, until the sauce is thick and the beans are heated through. Serve hot on top of whipped chipotle sweet potatoes.
Whipped Chipotle Sweet Potatoes
2 large sweet potatoes
1 canned chipotle pepper, seeded & minced (more if you want this hotter)
3 + tablespoons of soy milk (or other non-dairy milk), heated up
Preheat the oven to 425 degrees, and prepare a baking pan lined with parchment paper.
Cut the potatoes in half, lengthwise, and place them cut side down on the parchment paper.
Bake for 45 minutes, or until the potatoes are very soft.
Cool slightly, scoop out flesh into a large bowl.
Add the minced seeded chipotle pepper into the bowl, as well as 3 tablespoons of milk.
Whip. Add more milk if needed. Salt or pepper are optional.