First time back in the kitchen after being away… what a nice feeling!
Somehow, it turned into autumn while I was traveling. 100 degrees when I left 2 weeks ago, and now it’s 65 and rainy. What a difference. While I was ready for some salads and lots of raw when I left Bhutan, now it’s cool enough that I’ve been cooking.
Today I wanted lots of veggies and enough warming spices to break through the dampness, so the triple-chili veggies were born.
The veggies: broccoli, cauliflower, green beans, carrots, purple bell pepper, red onion, tomato and fresh red chiles
The seasonings (seen in the background): coconut oil, garlic powder, chili powder, Himalayan salt, and red chili flakes (not shown)
These were very simple to make:
Chop all vegetables and place in a large bowl.
Melt 1 Tablespoon coconut oil and stir in 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 – 1/2 teaspoon salt, and 1/4-1/2 teaspoon chili flakes.
Since I used just a little oil, I poured the sauce over the veggies, put on some gloves and used my hands to make sure the flavors were evenly distributed over the vegetables.
Fresh vegetables, nicely covered in chili paste
I wanted to make them a little wetter, so once they were in the baking dish, I added about 1/4 cup of water to the bottom of the dish and baked them at 375 for about 30 minutes. This diluted the chili flavor somewhat, but it make them nice and crispy-soft.
I also broiled some tofu with the same flavors – on 1 pound of tofu, I used a sauce made of about 3 Tablespoons tamari, 1 teaspoon chili powder, 1/2 teaspoon garlic powder and 2 Tablespoons water. Pour over sliced tofu and broil for about 10 minutes each side.
The finished meal – chili-spiced veggies and tofu, a little rice, and some massaged kale. Perfection!