Thursday, March 12, 2015

New Hippie Dijon Roasted Cauliflower!

I'm always looking for interesting ways to cook cauliflower since it's one of my favorite veggies. Roasting it imparts a yummy richness and heartiness that's worthy of a special meal. I would use this as a side dish or toss it with some cooked basmati rice and top it with toasted pine nuts for a zesty main dish. Enjoy!

Dijon Roasted Cauliflower:

  • 1/4 cup olive oil
  • 1 TBSP Dijon mustard
  • juice of 1 lemon
  • 1 large garlic clove, peeled and chopped
  • dash ground thyme
  • 1 large head organic cauliflower, cut into florets
  • 1/4 tsp sea salt
  • freshly ground pepper to taste
  1. Place first 5 ingredients in a mini prep food processor and blend well. 
  2. In a large bowl, toss dressing with cauliflower florets and spread on a large baking sheet. Season with sea salt and pepper. 
  3. Bake at 375 degrees for 20 minutes until tender and golden.
Serves 4 as a side.

Wednesday, March 4, 2015

Vegan Creamed Kale!

This recipe came about when I had a fridge full of baby kale to get rid of and not a lot of time. You would never guess this creamy dish is totally vegan and gluten free! It's so comforting and yummy. I used this as a side dish and the next night, tossed it with some gluten free pasta for a main dish. Enjoy!

Vegan Creamed Kale:

  • 2 TBSP olive oil
  • 1 TBSP Earth Balance spread
  • 1 10 oz bag organic baby kale, roughly chopped
  • 1 16oz package organic silken tofu
  • 1 large shallot, peeled and minced
  • 1 tsp ground nutmeg
  • sea salt and pepper to taste
  1. Place chopped kale in a large saucepan and fill with water. Bring to a boil and simmer for 5 minutes until wilted. Drain well and press between paper towels until most of the water is drained. Place kale back in saucepan and set aside.
  2. In a small saute pan, heat up olive oil and Earth Balance under medium heat. Saute shallot until translucent but not browned, about 5-6 minutes.
  3. In a mini prep or food processor, place tofu, sauteed shallot, nutmeg, salt and pepper and blend until smooth and creamy.
  4. Add cream sauce to kale and heat gently under low heat until hot. Season to taste.
Serves 4

Tuesday, February 24, 2015

Artichoke, Heirloom Bean and Mozzarella Salad!

Hello everyone! I'm back this week(after feeling under the weather last week)with a refreshing and healthy salad based on Italian antipasto flavors. This is my first foray into making dried beans(shame!)and I was super impressed with the flavor. I usually can't get my stuff together enough to prepare anything too far ahead but if you have the time, it's fun to try some of the unusual varieties that you can't find canned. The dressing for this dish is super easy and zesty and pairs so well with the artichoke hearts and tender mozzarella. Enjoy!

Artichoke, Heirloom Bean and Mozzarella Salad:

  • 1/2 cup olive oil
  • 1/3 cup lemon juice(1 lemon)
  • 2 small garlic cloves, peeled and chopped roughly
  • 2 TBSP white wine vinegar
  • 1 cup loosely packed basil leaves
  • 8-10 mint leaves
  • sea salt and pepper to taste
  • 1 head butter lettuce, rinsed, dried and torn into bite sized pieces
  • 7 oz. fresh buffalo mozzarella balls
  • 2 cans artichoke hearts(packed in water), drained and halved
  • 1 cup cooked heirloom beans
  1. In a food processor or mini prep, blend together first seven ingredients until emulsified. 
  2. In a large bowl, combine dressing with beans and artichoke hearts and set aside.
  3. On a platter, arrange lettuce and scatter the mozzarella balls(I like to tear them in half for a rustic look) on the top evenly. Spoon artichoke bean mixture over the salad and drizzle desired amount of dressing evenly on the top. Serve room temperature.
Serves 4