CURRY & SRIRACHA ROASTED CAULIFLOWER

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Cauliflower is having a serious moment in the foodie world. Once looked down on in disdain, this cruciferous vegetable has made a major comeback due it’s immense versatility! Cauliflower rice, cauliflower pizza crust – you name it and there’s probably a way to make it with cauliflower!

Sriracha sauce has become a staple in my kitchen and I’ve been known to put it on just about anything. With a total of only 5 ingredients this recipe is quick, easy and makes for the perfect weeknight meal!

This recipe packs some serious heat, so beware if you don’t like spicy food, this dish will bite back!

Ingredients:

– one head cauliflower
– 1-2 tablespoons sesame, coconut or olive oil
– 1 heaping tablespoon sriracha chili sauce
– 1 heaping tablespoon curry powder
– generous dash of garlic powder (I used 1/4 tsp)

1. Preheat oven to 425 degrees.
2. Cut cauliflower into florets and place in large bowl.

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3. Combine oil, sriracha, curry and garlic powder in a small bowl.

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4. Pour over cauliflower and coat well, mixing for a minute or so.

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5. Place coated cauliflower in a single layer on a roasting pan lined with parchment paper or lightly greased with oil if needed.

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6. Cook for 45 minutes, stirring every 15 minutes.

Serve over jasmine rice and have a glass of water close by 😉

Enjoy!

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Veganuary Week 1

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Happy New Year friends! It’s a new year which means many of you will be making resolutions for the year to come. Most of these are probably to be healthier, lose weight, exercise more etc.

In honor of that healthy mindset, why not take a pledge to try a vegan diet for 30 days?! Because in case you haven’t heard…everyone’s going vegan in January! 🙂

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My mom has taken the challenge (hooray!) and has hired me to be her personal food slave….I mean chef! I will be blogging all month long about her journey and of course posting the recipes from her meal plan. Here’s a look at Week 1:

Mom’s Veganuary Meal Plan, Week 1:

Upon Waking: warm water with juice from one half lemon

Breakfast: Isa Chandra’s Muffin Pan Mini Omelets
Makes 12 mini omeletes

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Ingredients:
– 2 cloves garlic, peeled
– 1 (14 oz) package soft (silken) tofu
– 1/2 cup water
– 2 Tbs nutritional yeast flakes
– 1 Tbs olive oil
– 1/2 tsp turmeric
– 1 tsp salt
– 1/2 cup chickpea flour
– 1 Tbs cornstarch

1. Preheat oven to 350 degrees.
2. Chop garlic in good processor. Add tofu, water, nutritional yeast, olive oil, turmeric and salt. Blend until smooth. Add chickpea flour and cornstarch and blend for 10 seconds until combined. Make sure to scrape down the sides so that everything is well incorporated.
3. Brush a 12-cup muffin pan lightly with oil. Pour the batter into each well until a little over halfway full. Bake for 25 minutes or until edges have pulled away from the sides a bit and the top is firm to the touch.
4. Let cool for 10 minutes, flip onto a cooking rack and enjoy!

Mid-Morning Snack: gala apple with natural peanut butter

Lunch: Tomato Lentil Soup
Makes 6 servings (I doubled the recipe)

Ingredients:
– 4 1/2 cups water
– 4 medium carrots, sliced
– 1 medium onion, chopped
– 2/3 cup dried lentils, rinsed
– 1 can (6oz) tomato paste
– 2 Tbsp minced fresh parsley
– 1 Tbsp brown sugar
– 1 Tbsp white vinegar
– 1 tsp garlic salt
– 1/2 tsp dried thyme
– 1/4 tsp dill weed
– 1/4 tsp dried tarragon
– 1/4 tsp pepper

1. In a large saucepan, combine the water, carrot and lentils; bring to a boil. Reduce heat, cover and summer for 20-25 minutes or until vegetables and lentils are tender.
2. Stir in the remaining ingredients, return to a boil. Reduce heat, simmer uncovered, for 5 minutes to allow flavors to blend.

Afternoon Snack: freshly chopped peppers and carrots with hummus. Cup of herbal tea.

Dinner: Asparagus Pasta with Creamy Sun Dried Tomato and Asparagus Sauce

This lovely recipe came from one of my favorite bloggers, Gluten Free, Soy Free Vegan.

Ingredients:
– 4-5 bunches of asparagus
– GF pasta, I really like this Quinoa garden pagoda pasta
– 1/4 cup olive oil, plus some for frying
– 1/4 cup minced sun-dried tomatoes, plus extra for topping
– 1 avocado
– 3 tbsp nutritional yeast
– 3 tbsp soy free vegenaise
– 1 tbsp oregano
– 1 tbsp So Delicious coconut milk (not canned coconut milk)
– Juice from 1 lime or lemon
– 2 tsp paprika
– Salt to taste
– Freshly ground pepper, to taste

1. Set aside 6 stalks of asparagus (you will broil these for a topping). Chop the rest of the asparagus stalks and divide into two piles. It would be good if one pile had nicer pieces such as the heads and slim stems and the other pile had the chunkier stalks. Make sure you have about 3 cups of chunkier stalks which you will use to make the sauce.
2. Start to cook the pasta. When it is almost cooked, but has maybe 30 sec – 1 min left to be fully cooked, add the pile of nicer pieces (heads and slim stalks). Let this cook for about 1 minute. The goal is to cook the asparagus until it is bright green and tender, but not so much that it starts to lose its color. If you haven’t already, steal about a cup of water from the pot and set aside, you will use this in the sauce. Then, after about a minute or when the asparagus is bright green, drain the pasta asparagus mixture, rinse with cold water, and set aside.
3. While the pasta cooks, you can start cooking the sauce. Start by braising 3 cups of asparagus stalks: sauté the asparagus on high heat until it browns. Then add about a cup of water from the pasta pot and continue to cook until tender, about 5-10 minutes.
4. Combine the braised asparagus with the rest of the ingredients (minus the toppings) in a food processor and puree until smooth.
5. While this is happening, drizzle some olive oil over the 6 reserved whole asparagus pieces. Broil these in the oven until crispy (but not burnt). Chop, and leave with the extra minced sun-dried tomatoes (this will be a topping).
6. Finally, combine the cooked pasta and asparagus with the sauce and top with broiled asparagus pieces and minced sun-dried tomatoes.

Enjoy and check back next week to see what’s coming in Week 2!!

Happy Veganuary!

Lentil Mushroom Soup

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Ingredients:
1 tablespoon olive oil

1 small yellow onion, cut in large dice

2 medium carrots, cut in large dice

3 cups diced Shitake mushrooms

1 cup flat brown lentils, rinsed

7-8 cups low-sodium vegetable broth

1 bay leaf

½ teaspoon dried rosemary, crushed

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes

3 medium cloves garlic, minced


Instructions:

1. In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes.

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2. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic.

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3. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.

Enjoy!

Cheese and Green Chile Stuffed Jalapeño Poppers

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Happy Labor Day! Today I have the perfect recipe for summer entertaining that will be sure to be a big hit with your guests, behold the infamous Jalapeño Popper!

The heat from the jalapeño and green chile peppers is perfectly complemented by the coolness of the cream cheese and cheddar. They are absolutely addictive!

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Ingredients:
– 10 large jalapeño peppers, halved and seeded
– 1 container vegan cream cheese – I like the Tofutti brand
– 1/2 cup Daiya shredded cheddar cheese
– 1 4-ounce can diced green chiles, drained
– 1/2 cup gluten free bread crumbs
-1/2 tsp paprika

1. Preheat oven to 350 degrees. Prep the jalapeño peppers by halving them and removing all seeds. Arrange on a lightly greased baking sheet.
* If you’ve never worked with these peppers before you may want to wear gloves. Be careful not to touch your face or eyes!

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2. Combine the cream cheese, cheddar shreds, and green chiles in a large bowl.
3. Using a spoon, carefully stuff each jalapeño half with the cheese filling.

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4. Combine the breadcrumbs and paprika in a small bowl. Sprinkle breadcrumb topping onto each stuffed jalapeño pepper.

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5. Bake for 25 minutes.

Enjoy!

Creamy Roasted Tomato and Garlic Coconut Soup

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Tomato season is in full swing and I’ve been stopping at every farm stand I see because there is nothing better than a fresh garden tomato!

What does one do with such an abundance of tomatoes? Make tomato soup!

Not all tomato soups are created equal and I wanted to make one with some great flavor. This is a modified recipe from one of my favorite food blogs Oh She Glows. The combination of the roasted tomato and garlic with the creamy coconut milk and the heat of garam masala is absolutely divine, I dare you not to go back for seconds!

Let’s get cooking!

Ingredients:

Roasting vegetables:

– 5 pounds of roma tomatoes, washed & sliced in half – I used regular garden tomatoes and they worked great.
– 2-3 large garlic bulbs, prepared for roasting
– extra virgin olive oil, kosher salt, & pepper, for vegetables

Soup:

– 3 cups roasted tomatoes
– 2 tbsp roasted garlic flesh
– 1 can light coconut milk (reserve 2-3 tbsp for garnish)
– 3 cups vegetable broth (I used low-sodium)
– 2 tbsp tomato paste
– 2 tsp garam masala (add slowly, to taste)
– 1/2 tsp freshly ground black pepper

1. Preheat oven to 400F and line 2 baking sheets with tin foil (note that parchment paper will burn). Grab a small casserole dish to place the garlic in. Lightly drizzle on EVOO onto tomatoes with S & P. Roast for about 60 minutes, then remove the garlic. Continue roasting the tomatoes for an additional 20 minutes. Your oven times will vary though, so keep an eye on them!

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2. Add 3 cups roasted tomatoes and 2 tbsp roasted garlic flesh to a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Carefully transfer into a blender and pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture.

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Enjoy!

Glowing Orange Carrot Ginger Smoothie

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There’s something about the color orange that instantly awakens and revitalizes. This smoothie is packed with skin-loving vitamin C, vitamin B and beta-carotene, an antioxidant that converts into vitamin A in the body. The orange and apple give it sweetness and the ginger gives a nice bite.

Drink this yummy concoction a few days a week for glowing skin and say goodbye to yucky toxins and inflammation. Not only will your skin thank you, your digestive track will feel better too!

Ingredients:
1 medium navel orange
1 small carrot, scrubbed
1-1/4 cups cold water
½ of a medium tart-sweet apple (e.g., Gala, Braeburn), roughly chopped
1 1-inch piece of fresh ginger, peeled and chopped

Instructions:
1. Peel the orange and break into segments.
2. Grate the carrot (makes it easier to blend in regular blenders; roughly chop if you have a high-speed blender like a Vitamix).
3. Place the orange segments and water in blender; puree on high speed until smooth. Add carrot; puree on high speed until smooth. Add the apple and ginger; puree on high speed until smooth.
4. Enjoy!

Detox Green Smoothie

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Happy Hump Day!

It’s the middle of the week and I don’t know about you, but by Wednesday my mind and body usually need a boost to get me through the next two days. Enter the Green Smoothie!

Full of detoxifying fruits and veggies, this smoothie is not only super healthy, but really tasty too!

Ingredients:
– 1 1/2 cups almond milk
– 2 large handfuls of spinach
– 1 cucumber (I kept the skin on)
– 1 Granny Smith apple
– 1 frozen banana
– 3/4 cups frozen strawberries

1. Add almond milk, spinach and cucumber to blender and blend until smooth.

2. Add remaining fruit and blend for about 2 minutes on high until smooth.

Enjoy!

Sweet Garlic Broccoli and Snow Peas

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Happy foodie Tuesday! This week’s recipe was inspired by my recent craving for Chinese food, and there’s nothing better than veggies smothered in a sweet and spicy garlic sauce! Let’s get cooking:

Ingredients:

2 cups vegetable broth
2 cloves garlic, minced
1/4 cup soy sauce
1 tsp ginger
1/2 tsp red pepper flakes
1/4 cup sugar
2 bunches of broccoli, chopped
1-2 cups fresh snow peas
2 tbsp olive oil
1 1/2 tbsp cornstarch
cooked rice

Preparation:

Bring the vegetable broth to a boil. Add the garlic, soy sauce, ginger, red pepper and sugar, stirring to combine well.

In a large skillet, sautee the broccoli and snow peas in olive oil until just barely tender. Add the vegetable broth mixture. Mix in the cornstarch, stirring well to avoid any clumps.

Allow to cook for 6 to 8 minutes, or until sauce thickens.

Serve over rice or another whole grain, I used basmati rice.

Enjoy!

Mushroom, Orzo and Swiss Chard Soup

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Happy New Year!

Now that the holidays are over it’s time to make those new year’s resolutions!

A few of mine are to practice yoga everyday and to eat more veggies. In the winter I tend to get lazy with my veggie consumption, even as a vegan!

I try to eat seasonally with my produce when I can, and this soup features two fantastic winter vegetables – mushrooms and Swiss chard. It also includes my favorite winter herb – fresh sage. Let’s get cooking!

Ingredients:
3 tsp olive oil, divided
1/2 large sweet onion, diced
1 clove garlic, minced
12 oz. crimini (baby bella) mushrooms, sliced
1/2 tsp freshly ground black pepper
1 tbsp minced fresh sage
7 cups vegetable broth
2/3 cups orzo pasta
4 cups chopped Swiss chard

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1. Heat 2 teaspoons olive oil in a large saucepan set over medium heat.

2. Add the onion and garlic, and cook, stirring occasionally, until onions are translucent, 4 to 5 minutes.

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3. Add the remaining 1 teaspoon olive oil, mushrooms, pepper and sage.

4. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.

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5. Add the vegetable broth to the onions and mushrooms. Stir well.

6. Bring the mixture to a boil over medium-high heat. Add the orzo and cook until the orzo is almost al dente.

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7. Add the Swiss chard, cover the saucepan and cook for about 3 minutes, or until the Swiss chard is wilted.

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Enjoy!

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PS I had to show off my new soup ladle, it was only $7.99 at TJMAXX! It has a red handle so of course I had to have it 🙂

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Red Velvet Crinkle Cookies

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Tis’ the season for sweet indulgences and nothing hits the spot quite like a good Christmas cookie!

This week I participated in a very festive and fun holiday cookie exchange at my work, complete with an ugly Christmas sweater dress code!

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Since I’ve gone gluten free this was my first time baking vegan GF Christmas cookies, and it turns out they were a huge hit with my coworkers! Let’s get baking!

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Yield: 3 dozen cookies

Ingredients:

– 3 cups gluten free all-purpose flour
– 1/4 cup cocoa powder
– 1 tbsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 3/4 cup vegan butter (I used Earth Balance Buttery Sticks)
– 1 1/4 cup granulated sugar
– 3/4 cup applesauce
– 1 tsp vanilla extract
– 1 tsp apple cider vinegar
– 1 tbsp red food coloring

Additional:
– 1 cup vegan dark chocolate chunks (optional)
– 1 cup powdered sugar

Instructions:

1. In a bowl combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

2. In a stand-up mixer, using the paddle attachment, beat vegan butter and sugar until light and fluffy. Add applesauce 1/4 cup at a time, scraping down the sides of the bowl as necessary until well combined. Beat in vanilla extract, apple cider vinegar, and red food coloring.

3. With mixer running, slowly add the dry ingredients to bowl, scraping sides as necessary until all the dries are combined.

4. Fold in chocolate chips.

5. Cover dough with plastic wrap and refrigerator for at least 2 hours until dough is firm enough to form balls.

6. Preheat oven to 350 degrees Fahrenheit.

7. Place powdered sugar in a low bowl and roll cookie batter into balls about 1 heaping tablespoon in size. Generously coat them in powdered sugar and place them on a parchment-lined baking tray.

8. Bake for 10-12 minutes.

Enjoy! I challenge you not to eat them all in one sitting! 🙂