roasted sriracha cauliflower super bowls

This is the cauliflower dish dreams are made of. We crave this dish weekly! If you don't already own Thug Kitchen, do yourself a favor and get a copy A.S.A.P. It's a vegan cookbook but I promise you'd never know it eating out of it. The meals are savory, filling, and obscenely delicious.

It really helps to have someone making the hot sauce and peanut sauce while someone else is chopping and roasting the cauliflower but all in all this meal takes about a half hour to get on the table. We love the leftovers and think it gets hotter with time. Make this for dinner, make this for friends (they will love it!).

adapted from Thug Kitchen's Recipe

serves 4-6

2 medium heads Cauliflower, chopped into thumb-sized trees
1/2 cup flower
1/2 cup water
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2 tsp oil
2/3 cup Sriracha (or hot sauce)
1/4 cup rice vinegar
1/2 tsp tamari (or soy sauce)
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1/4 cup warm water
1/4 cup + 2 Tbsp rice vinegar
2 Tbsp lime juice
2 tsp fresh minced ginger
1 tsp tamari (or soy sauce)
1 tsp agave (or maple syrup)
***
prepared quinoa
shredded cabbage

to make your cauliflower:

*heat your oven to 450
*lightly grease rimmed baking sheet
*whisk together the flour and water, toss with cauliflower
*spread the cauliflower out on baking sheet and roast for 15 minutes, mixing halfway
*combine all hot sauce ingredients in a sauce pan on low heat until warm
*remove hot sauce from the heat
*whisk together all peanut sauce ingredients and place in the fridge until serving
*after 15 minutes in the oven, toss cauliflower with the hot sauce, and place back in teh oven on the baking sheet for 3 minutes

to make your bowls:
*divide quinoa
*add shredded cabbage
*divide cauliflower
*drizzle peanut sauce

serving suggestions:
*garnish with peanuts, cilantro, or more sriracha
*add dry-fried tofu strips!

cauliflower cheese soup

A lot has happened in the three years since I lasted posted! My mom battled stage 4 cancer and survived a bone marrow transplant in 2014. As a result of my research on anti-cancer diets, I became a pescatarian. In an effort to be healthier, my plant based diet no longer includes beef, pork, or poultry. I don't miss that stuff. Ever.

Lately, I've been reading Super Immunity by Dr. Joel Fuhrman which has confirmed some of what I already knew about immunity and the importance of an anti-inflammatory diet. However, the book also goes into depth about the power of cruciferous vegetables, so I'm trying to incorporate cauliflower into meals whenever I can. It just so happens the hubby likes cauliflower so this is a win-win.

This soup was relatively easy to make and so velvety smooth and creamy I know I'll be making it again soon! We don't eat cheese very often but the Borough Market Cheddar Cheese I found at Whole Foods was fantastic. This meal felt like such comfort food and was very filling.

adapted from Jamie Oliver's Recipe

serves 6-8

2 carrots

2 celery stalks

2 medium onions

2 cloves garlic

8 cups cauliflower florets (about 1 large head)

olive oil

1-3/4 quarts vegetable broth

sea salt

fresh ground pepper

8 ounces cheddar cheese

1 teaspoon prepared English mustard

nutmeg (for garnish)

to make your soup:

*peel and roughly slice carrots

*slice celery

* peel and roughly chop onions

*peel and slice garlic

*cut cauliflower into 1/2" slices

*heat broth in stock pot until boiling

*heat oil in large sauce pan on medium

*add all chopped and sliced ingredients and cook for 10 minutes with lid askew, stirring occasionally

*grate cheddar cheese and set aside

*add the veggies tot he stock pot and and bring to boil

*reduce heat and simmer for 10 minutes

*remove from heat and season with salt and pepper

*add the cheese and mustard

*using an immersion blender, pulse soup until silky smooth

*divide between serving bowls and garish with nutmeg

coconut and green lentil soup

I tried this recipe during a recent vegan cleanse and it was so good, I had none left over to freeze. Lentils pack such a protein punch and this take on Indian dal is creamy and delicious. I have decided I enjoy absolutely anything made with coconut milk. Any hot pepper could be substituted for the Serrano, as well as any lentil. You can cut the cooking time in half by soaking the lentils overnight.

adapted from Kris Carr

serves 8

1 ½ Tbsp cumin seeds

1 Tbsp coriander seeds

2 Tbsps olive oil

½ green Serrano pepper

1 small white onion diced
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1 ½ cups green lentils

4 - 5 cups organic, low-sodium veggie stock

1- 12oz. can coconut milk

2 Tbsp grated (not zested) fresh ginger

½ Tbsp black pepper

½ Tbsp sea salt
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2 Tbsp lemon zest (1 lemon rind)

2 lemons, juiced (5 Tbsp)

½ bunch fresh cilantro, chopped (& some for garnish)

to make your soup:

*toast cumin and coriander seeds in a dry pot over medium heat for a few minutes

*add olive oil, pepper, and onion and stir until onion is translucent

*add the next tier of ingredients

*put heat on low, stir well, and cover

*cook for 30-35 minutes

*when soup is done, add remaining ingredients

*remove from heat and serve

serving suggestions:

*with diced avocado

*with gluten-free or whole-grain seeded bread

vegan minestrone

I've made this soup previously with chicken stock and Parmesan cheese. However, on my recent vegan cleanse, I adapted the recipe further and practically could not tell any difference. This recipe makes A LOT of soup, plenty to freeze. Next time I may add some pasta shells.

adapted from ‘The Mediterranean Diabetic Cookbook’ by Amy Riolo

serves 10 (1-cup servings)

1 Tbsp EVOO

1 medium yellow onion, finely chopped

2 carrots, finely chopped

1 celery stalk, finely chopped

¼ cup flat-leaf parsley, chopped

6 cloves garlic, chopped

3 cups shredded green cabbage

1 Yukon gold potato, chopped into bite-size pieces

8 cups low-sodium organic veggie stock

2 zucchini, chopped into bite-size pieces

2 large tomatoes, chopped

½ lb. string beans, chopped into bite-size pieces

1 (15 oz.) can no-salt added cannellini beans

1 Tbsp balsamic vinegar

Salt to taste

Pepper to taste

to make your soup:

*heat olive oil over medium heat

*sauté onion, carrots, celery for 5 minutes

*add parsley and garlic, cook for another minute

*stir in cabbage, potatoes, and veggie stock, bring to boil

*stir in zucchini, tomatoes, green beans, cannellini beans, and vinegar

*cover and simmer for 40 minutes to one hour

*add salt and pepper to taste

*blend half of soup with an immersion blender

herbed chicken cutlet

This chicken was moist and delicious, which I attribute mostly to the salt scrub. The herb salad really kicked up the flavor. I love herbs! I doubled the herb salad and added the extra to the wild/brown rice I was cooking to serve with the chicken. Unfortunately, I over-cooked the rice and it was barely edible. But the cutlets were stellar and roasted broccoli was a nice complement (thanks to my personal trainer guru friend, Meg).

adapted from Gwyneth Paltrow's Chicken Milanese with Many Herb Salad & Dried Cranberries:

serves 4 (or however many cutlets are prepared)

4 skinless, free-range, organic boneless chicken cutlets, washed and dried^

1 free-range, organic egg, whisked

2 cups plain bread crumbs mixed with 1 tsp. fresh ground pepper and 1 tsp. sea salt

coconut oil

to make your cutlets:

*dip the chicken into the egg & bread both sides

*heat coconut oil on medium high heat

*cook chicken for 4 minutes on each side

*plate and top with prepared herb salad (below)

herb salad with cranberries:

1 Tbsp. extra virgin olive oil

1/4 cup roughly chopped fresh chives

1/4 cup roughly chopped fresh cilantro

2 Tbsp. roughly chopped fresh flat-leaf parsley

1 Tbsp. finely chopped fresh mint

2 Tbsp. dried cranberries

juice of 1/2 lemon

pinch of coarse salt

*combine all ingredients in small bowl

^salt scrub for poultry:

*wet poultry and scrub with a handful of kosher/rock salt.

*rinse and pat completely dry with paper towels

lemon chicken soup with pasta

This week I found myself at home, sick, once again. Naturally I set out to make some Chicken noodle soup. (If you are unawares of the many benefits of chicken noodle soup as a cold remedy, read about it from The Mayo Clinic or The New York Times.) Giada's recipe is quicker and easier than most Chicken noodle recipes and I prefer the fresh flavor of lemon and easy to eat shells versus traditional noodles. Cook, eat, and be well!

adapted from Giada at Home

serves 4-6

6 cups (1.5 qt.)low-sodium chicken broth

1/3 cup fresh lemon juice (2 lemons)

1 bay leaf

1 medium onion, finely diced

2 medium carrots, sliced ¼” thick

1 celery stalk , thinly slices,

1 clove garlic, finely diced

1 cup conchiglie pasta (medium-sized shells, or broken spaghetti)

2 cups diced cooked rotisserie chicken (breast meat) shredded or chopped

¼ cup chopped fresh flat least parsley leaves

to make your soup:

*bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat

*add onions, carrots, celery, and garlic and bring to a boil

*reduce heat and simmer for 6-8 minutes, until veggies are tender

*add pasta and cook, stirring occasionally, 6-8 minutes

*add chicken and heat through, 2-3 minutes

*discard bay leaf, remove pot from heat, and stir in parsley

*season to taste

veggie chili

This veggie chili is so perfect; I made it twice in one week. The beautiful colors, ideal consistency, and subtle heat create the perfect dish for a rainy fall night. If you are a meat-eater, you will not miss the meat in this chili. These lentils hold their shape, provide a nice bite, and are loaded with protein.

adapted from Gwyneth Paltrow’s My Father’s Daughter

serves 4-6

2 Tbsp extra virgin olive oil

1 small yellow onion, diced

2 small-medium carrots, diced

1 red bell pepper, seeds and ribs removed, diced

2 cloves garlic, peeled and minced

¾ tsp. mild chili powder

½ tsp. ground cumin

¼ tsp. freshly ground black pepper

1 tsp. chipotle in adobo

1 (28 oz.) can whole peeled tomatoes w/ juices (no added sodium)

½ cup de Puy lentils (small, dark, French) rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 (14 oz.) can kidney beans, rinsed and drained

Pinch coarse salt

2 Tbsp. tomato paste

to make your chili:

*with dutch oven over medium-high heat, heat the olive oil

*add the onion, carrot, pepper, garlic, chili powder, cumin, and black pepper, stirring for 10 minutes, or until softened

*add chipotle and stir to combine

*add the tomatoes and juices, crush tomatoes with spoon

*bring to boil, and then simmer for 40 minutes

*add lentils and beans

*fill 1 (14oz.) can with water and add to pot, along with salt

*bring to boil, and then simmer for 40 minutes

*stir in the tomato paste and cook for 20 more minutes

*add more salt/pepper if needed before serving

serving suggestion:

serve atop brown rice or a split sweet potato

nutrition per serving:

calories: 350

carbs: 57

fat: 6

protein: 19

iron: 21

sugar: 14