Melissa's Curried Califlower with Couscous

1 large head of cauliflower-chopped into florets
1 cup fresh tomato-chopped
3/4 tablespoon mustard seeds
1/2 tablespoon cumin
3/4 tablespoon graham masala(available at any middle eastern store)
1/2 tablespoon turmeric
one cinnamon stick
one small onion-chopped
2 cloves garlic-chopped
1 tablespoon fresh ginger minced
4 tablespoons olive oil (or whatever oil you want)
1/4 lemon
1 cup water
4 tablespoons soy sauce
1 tablespoon brown sugar

Heat oil in pan and add mustard seeds. Cook the mustard seeds until they pop,(they will start jumping out of the pan at you.) Add a few tablespoons of water to cool it down, then add the onions and garlic over a medium heat and cook until onions become translucent usually about 8 minutes, stir them around so they dont get stuck and burnt in the pan. Once onions are translucent add 1/2 cup water, cauliflower, cinnamon, cumin, graham masala, sugar, soy sauce, and ginger. Cover and let cook for 5 minutes, if you run out of water add more. Then add tomatoes cook until everything is tender. Stir everything around and taste, see what flavors are missing and then correct it, does it need more soy sauce, masala powder etc. Squirt one lemon wedge over the dish and serve with couscous...and whatever else you want.
dont eat the cinnamon stick!

For the couscous I usually make about one cup of Tri-color couscous made by the brand Rice Select. It's duram wheat with sundried tomato and spinach flavor, and it's tasty, and will take you less than a few minutes to make, you just add boiling water and butter to it.

An added zip to this dish is to put a dollop of Face greek strained 2% plain yogurt on the top. It's so good.

Melissa's SOBA NOODLES WITH BOK CHOY

Filled with enzymes.

Ingredients:

6 oz. Buck Wheat Soba Noodles
1 large head of Bok Choy, or 2 small heads
1 medium sized carrot
2 medium garlic cloves
1 small chunk of ginger, about 2 table spoons (I never really measure, I usually go by my feeling towards ginger that day)
2 tablespoons olive oil (seasame is good too)
2 tablespoons Bragg's Liquid Aminos (available at any health food store)
2-3 tablespoons dry white wine, or rice wine
1.5 tablespoons brown sugar
3/4 cup water
1/2 small lemon
dash of soy sauce
1 potato peeler

Boil the Soba Noodles for 5 minutes, drain and set aside.

Take a potato peeler and peel the ginger into thin slices. Peel the carrot with the potato peeler, then when you have a pile of thin strips of carrots chop them once or twice with a knife just to make the strips a little shorter. Chop, don't crush, the garlic into chunks. Put the oil in a wide cooking pan, and bring to a medium-high heat. Toss the garlic in for a minute, just to get the garlic cooked a little. Add water, wine, liquid amino's, soy sauce, brown sugar, ginger, and carrot. Cook for 4 minutes. Add the bok choy. The bok choy cooks fast, about 3 minutes, don't overcook-just until it begins to wilt. Throw in the cooked soba noodles and stir over a medium heat. Squeeze the lemon over everything, and toss some more. Make sure to get everything mixed up good, then taste. Does it need more vinegar, soy sauce, lemon etc. ?Make it to your taste.

Serve in a nice big bowl. Feeds two. You can also add a nice chunk of ginger marinated tofu on the side....

This dish was inspired by Katie.