Vegan Quinoa and Cauliflower “meatballs” in Coconut Turmeric Sauce

So, let’s talk about one of the most high anti-infammatory spices: turmeric.  It is touted for its anti-microbial, and antioxidant properties that can help to: heal wounds prevent breakouts (and lessen active ones), fight eczema and psoriasis.  It also reduces acne, scarring, brighten dark circles, bring out your natural glow.

This receipe includes black pepper and oil so that the turmeric is bio-available and can in fact, be absorbed by the body.

Ingredients

• 8oz cauliflower rice (about 2 cups, you can either buy fresh or frozen shredded or shred it in the food processor)
• 1 cup cooked quinoa, cold
• 1 cup fresh chopped cilantro or parsley
• 1/2 cup flour (almond, or coconut is great )
• 2 tbsp Ground flax seeds soaked with 6 tbsp water
• 2 tsp extra virgin olive oil or coconut oil
• 1/2 tsp salt
• 3/4 tsp cumin powder
• 1/2 tsp harissa
• 3 tbsp vegetable oil (to pan fry the meatballs)

   

  • • For the Coconut Turmeric Sauce

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1” fresh ginger root, grated ( about 2 tablespoons)
  • 1/2 tsp ground turmeric powder
  • 1/4 tsp salt
  • 1/8 tsp Cracked Black Pepper
  • 1/8 tsp red pepper flakes
  • 1 cup canned full fat coconut milk
  • 1 cup vegetable broth or water
  • 2 tbsp lime or lemon juice
  • 1/2 cup chopped cilantro

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  INSTRUCTIONS

  1. Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes
  2. In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black pepper and cook for 2-3 minutes
  3. Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
  4. Add chopped cilantro, remove from heat and set aside
  5. To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside
  6. Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)
  7. Serve warm over rice or quinoa.