Posts tagged ‘cauliflower’
So while I did watch the Super Bowl yesterday with the fiance I can’t say we did it in a uh traditional sort of way. Football, veggies, wine… who says you need beer and wings to enjoy the game anyway? I made a simple balsamic dip for the veggies in my vita-mix that was a-maze (if I do say so myself), and served some hummus and olives alongside everything.
Basic Balsamic Dip
- 4 cloves roasted garlic
- approx 1/3 c. balsamic vinegar (I kinda didn’t measure)
- approx 1/4 c. olive oil (or as much as desired)
- 1 tsp dijon mustard
- 1/2 tsp Herbs de Provance
- 1 wedge lemon; squeezed
- 1 tsp agave nectar
- salt & pepper to taste
Just give it all a whirl in the vita-mix and adjust the seasonings as you see fit!
I also made some roasted cauliflower nuggets baked at 425 for about 20 minutes thanks to the inspiration of Ms. CCK – sprinkled with a little Spike seasoning and dipped in BBQ sauce that was out of this world. I just love Spike seasoning…
Then I helped the fiance make his very own homemade chicken nuggets that rival the elusive McD’s McNuggets. For serious people. I didn’t partake as I choose not to eat meat, but this was a recipe I had made up a few years ago and since I don’t feel it’s fair to impose my beliefs on others, I had no problem explaining the recipe to him so that he could enjoy. Don’t crucify me for this… I choose not to buy or eat it, but he eats chicken, so I wasn’t going so sit with my arms folded not giving him a recipe just for that fact. Recipe below…
Cat McNuggets (serves 2-4 as an appetizer)
- 2 boneless chicken breasts, cut into large chunks
- 1/8 tsp garlic powder
- 1/4 tsp minced, dried onion
- 1/8 tsp died oregano
- 1 c. panko (plus more as needed)
- olive oil for frying
- salt & pepper to taste
- In a bowl mix the chicken, garlic, onion, oregano, salt and pepper to distribute all the seasonings.
- Throw the chicken mixture into a food processor and pulse until it begins to form into a ball. There should still be small chunks visible, you don’t want it to become a paste.
- Using about a tablespoon of the chicken mixture, roll into balls and then press into oval shaped nuggets no more than 1/2″ thick.
- Drop the nuggets into the panko one by one, coating completely.
- Heat a pan with a thin layer of olive oil and fry until golden on each side and then remove and drain on a paper towel. You could also bake these to make them a little healthier if you choose.
- Let cool so you don’t burn your finger and enjoy!
Although I don’t eat this, I wanted to include the recipe because I think it’s important to save recipes and since I know the fiance will make these again in the future, I wanted to put it down in writing for him. The proud chef w/his creation (he ate all of them!):
Serious Question: If you are a vegan/vegetarian, are there any foods you still miss? I ask this, because while I choose not to eat meat/dairy/eggs, occasionally I miss the ease of being able to order anything off a menu in a restaurant and get frustrated because while I love the food that I eat, sometimes it just feels difficult. Also, I am very allergic to dairy, so part of me is annoyed that even though I am happy not to eat it for ethical reasons, I know that even if I wanted to I just plain can’t. Sorry – enough ranting for now! Have a good night all! 🙂
I apologize for the super uninventive looking food on the blog lately… I’ve been busy at work and bust training (and trying to build up my leg/knee muscles) so the creativity has become a touch lost. Luckily for me though it lacks nothing in the realm of flavor!!
I started off the day with a Vita Mix smoothie…. I call it “Harvest Fruit Smoothie“. I froze some pumpkin puree spiced with cloves, cinnamon, nutmeg and a touch of agave nectar into an ice cube tray a couple of days ago, so I threw two pumpkin-cubes into the vitamix along with 1/3 cup frozen bananas, 1/3 frozen macintosh apple slices and 1 cup cold water. The delectable results are below…
Cauliflower Soup and Butternut Squash Fries! For the soup I just took about 1/2 a head of cauliflower, 1 clove garlic, a pinch of Herbs de Provence, 1/4 tsp thyme, salt & pepper to taste, and some “Better than Bullion – Veggie Flavor”. I added just enough water to cover and cooked until fork tender. Then I added 2 Tbsp silken tofu and pureed the whole mixture in the Vita Mix until super smooth and creamy.
I just realized I never posted the recipe for Butternut Squash Fries… oops! Preheat the oven to 425. Then basically I peel and cut the squash into sticks and throw them on a pan lightly sprayed with oil. I shake some salt and pepper over the fries, sometimes some chili powder and sometimes some paprika and bake about 35-40 minutes, stopping to flip around the fries in the middle to ensure even cooking and no sticking to the pan. And voila!Song of the day: “Marching Bands of Manhattan” – Death Cab for Cutie
Gilmore Girls re-runs and a tiny little kitten on my lap – perfect end to a perfect evening. Now for some vino!! 😀
This was Curried Squash & Red Lentil Soup from Gourmet magazine and I have to say it was pretty amazing… I only partially pureed this, leaving some nice chunks for texture. Here’s the recipe along with my modifications:
Yield: Makes 4 to 6 (main course) servings
Active Time: 25 min
Total Time: 1 1/4 hr
2 tablespoons vegetable oil
1 1/2 – 2 lbs butternut squash, peeled and cut into 1/2-inch pieces (I used a combo of hubbard squash, butternut squash and yams)
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 teaspoon cayenne pepper (I like it hot!)
2 tablespoons minced peeled ginger
2 tablespoons curry powder
1 cup red lentils
2 quarts water
1 teaspoon fresh lemon juice, or to taste
- Heat oil in a large heavy pot over medium heat, then cook squash, yams, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper. Puree about half of the mixture with a hand blender or separately in a food processor.
I basically just used the recipe from CCV and it was lovely. Thanks girlie! It’s just boiled about 3 cups cauliflower (drained), a tsp of Better-Than-Bullion Organic Veggie Soup Base, 1 clove garlic (boiled along with the cauliflower), 1 tsp Dijon mustard and salt & pepper to taste. Throw everything in the food processor and voila! I added a touch of water to create a creamier texture, but it’s up to you how soupy you want things.
And now the Pièce de résistance… Pumpkin Pudding!!! I made this vegan-style with silken tofu in place of cream and it was ridiculously good! To be honest it was a touch sweeter than I hoped because I accidently bought pumpkin pie filling instead of plain canned pumpkin, but I opened it before realizing my mistake so I can’t just put it to waste…
It’s basically just a cup or so of soft, silken tofu and 1/3 cup of pumpkin purée. Since it was already spiced and sweetened I didn’t add anything, but in the future I’ll definitely be using plain pumpkin and my own spices and a touch of honey or agave nectar. Oh yeah, I also made this deliciousness… Vegan Sausage & Peppers!
I used a whole green bell pepper and one small red onion sliced into strips, minced 1 large clove of garlic and sautéed them for a bit. Then I added a few dashes of pizza seasoning, herbs de Provence, red pepper flakes, a tablespoon of tomato paste and some water to create a sort of a sauce. I threw in some diced Seitan Sauasage a well as some kidney beans for some extra protein… delish!