Braised Whole Cauliflower in Tomato Olive Sauce

Based off this Jamie Oliver recipe, this was a breeze to throw together, and it's surprisingly wonderful. The long cooking time renders the cauliflower silky and mild, and the sauce is incredible. (I spooned some over steamed fresh spinach this morning and ate it with a poached egg: heaven.)

1 Tbsp olive oil
1 medium onion, diced
2-3 cloves garlic, minced
1 head cauliflower, leaves removed, stalk chopped up
2 cans fire-roasted tomatoes (with juice)
half a can of vegetable broth
red wine vinegar
white wine
1 handful black olives, pitted and smooshed
3 Tbsp capers
2 Tbsp fresh basil, minced
1/2 tsp smoked paprika

Get a soup pot out. Heat the olive oil in the pot, add the onions, garlic, and chopped cauliflower stalk and saute for 5-10 minutes, or until the onion is softened and a little golden.

Add the olives, capers and basil and stir for a few more minutes. Add the tomatoes with the vegetable broth, paprika, and a hefty splash each of red wine vinegar and white wine. Bring to a boil.

Take the head of cauliflower and submerge it in the sauce. Spoon a little sauce over the top, then cover the pot with a lid, lower the heat to a simmer, and cook for 50 minutes.

World's Best Vegan Coffee Cake

1 cup almond meal
2 cups frozen raspberries, blueberries or cranberries
1 cup whole wheat pastry flour
1 cup spelt flour
1 cup sugar
1 tsp cinnamon
1 tsp cardamom
2 tsp baking powder
1/2 tsp salt
1 cup vanilla soy milk
1/2 cup canola oil

Preheat the oven to 350 degrees. Grease a two quart baking pan.

Combine the almond meal, flour, sugar, spices, baking powder and salt. Stir in the frozen berries. Make a well in the center, add the soy milk and oil and stir very gently, just until combined. Pour batter into prepared pan.

1/3 cup sugar
1/4 cup flour
1 tbsp poppy seeds
1 tbsp chia seeds
4 tbsp coconut oil
Dash of salt

Combine in a bowl using fork or fingers until coarse crumbs form. Sprinkle on top of the batter.

Bake for 45-55 minutes, or until a knife inserted in the center comes out clean.

Cranberry Ginger Rumchata Steel Cut Oats

1 cup steel cut oats
2/3 cup Rumchata
1-1/3 cup unsweetened non-dairy milk (I used flax milk)
2 cups water
pinch of salt
1/4 cup chopped crystallized ginger
1-1/2 cups dried cranberries
1 Tbsp hemp seeds
1 Tbsp golden flax seeds
1 Tbsp chia seeds

Combine the oats, Rumchata, milk, water, salt and ginger in a large pot. Bring to a boil, then simmer for 30 minutes.  Stir in the cranberries, hemp seeds, flax seeds and chia seeds.

Pomelo Ginger Green Smoothie

This was just the ticket for a Christmas morning hangover.

1 pomelo, peel and pith removed
1 banana
1 kiwi, peeled
2 large handfuls baby spinach
1 knob ginger, peeled and minced
2 cups pineapple juice

Blend on high until completely smooth.

Crock Pot French Toast

So damn easy. I was fairly tipsy last night, and I still managed to throw this together before bed. And in the morning, French toast! This is a little more like a French toast bread pudding than its fried counterpart, but still so good.

1 loaf challah (I got mine fresh from La Mie)
5-6 eggs
2/3 cup Rumchata
1-1/3 cup non-dairy milk (I used flax milk)
1 tsp vanilla bean paste
1 tsp cinnamon

Spray your crock pot with oil. (I forgot this step, and it stuck mightily.) Beat the eggs and mix with the Rumchata, milk, vanilla and cinnamon. Layer the challah slices in the crock pot, pouring a little of the egg mixture over each layer. Make sure all the bread is soaked. Cook on low for 6 hours. In the morning, slice and serve topped with berry syrup:

1 cup frozen berries (I used raspberries and blueberries)
2/3 cup honey

Heat until bubbling. Cook for 5-10 minutes to boil off some of the excess juice and to let the pectin firm up. 

Butternut Black Bean Enchiladas

12 flour tortillas (I used Trader Joe's Chile and Onion)
2 cups enchilada sauce (or finely pureed salsa)
1 can black beans, drained
1 can roasted green chiles, drained
1-1/2 cups butternut squash puree
1/2 tube soyrizo
1/4 tsp each cumin, chipotle powder and chili powder
1 cup shredded aged cheddar cheese (I used Prairie Breeze)
1 cup frozen shredded hash browns

Preheat the oven to 400 degrees.  Lightly oil two baking pans.

Douse the tortillas in enchilada sauce on both sides. Stack on a plate.  Meanwhile, mix together the beans, chiles, squash, soyrizo, spices, cheese and hash browns.

Spoon 2-3 Tbsp of the squash mixture onto the bottom edge of a tortilla. Roll up and place in the pan.  Repeat until you run out of tortillas.

Bake for 40 minutes and top with pico de gallo, if desired.

Post-Workout Veggie-Egg Scramble

1 Tbsp coconut oil
1 zucchini, sliced and quartered
1 chipotle black bean veggie burger, chopped
2 Tbsp salsa
3 eggs
2 handfuls baby spinach
a pinch of smoked sea salt
1/4 tsp chipotle powder
1/2 cup pico de gallo (or chopped tomatoes)

Heat the coconut oil. Add the veggie burger and zucchini and stir-fry for a few minutes. Add the salsa and cook until the zucchini is tender.  Add the spinach and stir until wilted.

Meanwhile, mix the eggs, salt, pico de gallo and chipotle powder. Add the egg mixture to the vegetable mixture. Cook until set, stirring as little as possible.

Serve with Sriracha! (Because Sriracha)

Roasted Golden Beets and Carrots with Pomegranate Glaze

5-6 small-medium golden beets, peeled and chopped
5-6 carrots, peeled and chopped
5-6 cloves garlic, chopped
1 can chickpeas, drained
1 tsp salt
1/2 tsp cumin
1/2 tsp garam masala
3 Tbsp pomegranate molasses
2 Tbsp olive oil

Preheat the oven to 400. Mix the beets, carrots, garlic and chickpeas in a roasting pan. Whisk the salt, spices, molasses and olive oil together.  Pour over the vegetables and toss until coated.

Cover with foil and bake for 45 minutes.

Purple Smoothie

2/3 cup frozen watermelon cubes
1 banana, cut into chunks
4-5 leaves purple kale, de-stemmed
1/2 cup frozen aronia berries
1/2 cup frozen blueberries
1 cup unsweetened coconut milk
1/2 cup pineapple juice

Blend for 3-5 minutes, or until very smooth.

Skillet Quiche w/ Kale and Peppers

I've made this a few times now, and I can't decide if the secret is in the method (stovetop to oven) or the tomato sauce mixed in with the eggs. Either way, it's pretty damn good.

1 Tbsp olive oil
1 bunch kale, destemmed and chopped into tiny pieces
1 orange bell pepper, diced
2 cloves garlic, minced
1/3 cup chunky tomato sauce
5 eggs, beaten
2 Tbsp good cheese, grated or minced
salt and pepper to taste

Dunk the kale in boiling water for 5-8 minutes, or until tender.  Drain well.

Heat the olive oil over medium heat in an oven-safe skillet.  Add the peppers and stir for 3-5 minutes.  Add the kale and stir for another 5.  Salt.  Add the garlic and stir for another minute or so.

Meanwhile, mix the eggs, cheese, tomato sauce together.  Pour on top of the vegetables in the skillet and lower the heat to a simmer.  Stir to mix everything together, cover and cook for 5-7 minutes. 

Uncover skillet and bake for another 15-20 minutes, or until set.

Chickpeas and Zucchini with Sundried Tomato Cream

1 Tbsp olive oil
2 cans chickpeas, drained and rinsed
1 clove garlic, chopped
1-2 zucchini, sliced into noodle-like strips with a julienne peeler
1/2 tsp smoked salt

Sundried Tomato Cream:
1/2 cup raw cashews (preferably soaked)
1/3 cup sundried tomatoes packed in oil, drained
1 cup water
1/4 teaspoon salt
1/4 teaspoon chipotle powder
2 tbsp miso paste

Blend all the tomato cream ingredients on high for 3-5 minutes.

Heat the olive oil over medium-high heat.  Add the chickpeas and stir-fry for a few minutes.  Add the zucchini and stir for another minute.  Add the tomato cream and turn off the heat.  Sprinkle with hemp seeds (if desired) and eat!

Mac and squash

1 Tbsp butter or Earth Balance + 1 Tbsp olive oil
2-3 small zucchini, cut into tiny macaroni-sized pieces
1/2 package tempeh bacon, diced
1/4 tsp chipotle powder (optional but awesome)
1-2 cloves garlic, minced
2 small carrots, shredded
5-8 cherry tomatoes, quartered
1/4 cup milk of choice (I used unsweetened flax milk)
1 Tbsp cream cheese
2 cups shredded cheddar cheese

Heat the butter/oil over medium.  Add the tempeh bacon and zucchini and cook for 3-5 minutes, or until the zucchini bits are cooked but still firm. Add the garlic, chipotle powder and shredded carrots and stir for another minute or two.  Add the cherry tomatoes and remove from heat.  Add the milk and cheese and stir until cheese is melted. 

Antioxidant Protein Smoothie

I improvised this tonight, and it turned out remarkably well.

1/3 cup frozen aronia berries
2 cups frozen watermelon chunks
1/2 avocado
1 cup baby kale
1 cup plain Greek yogurt
1 Tbsp chia seeds
1-1/2 cups unsweetened vanilla almond milk
1 scoop berry-flavored vegan protein powder
1 kiwi, peeled and diced

Blend for 3-5 minutes, or until smooth.  Makes 3-4 servings.

Blood of Klingon Innocents Chickpea Salad

1 can chickpeas
3 Tbsp mayo
1 tsp wholegrain mustard
1 Tbsp tahini (optional)
a couple of tablespoons crumbled/chopped dried seaweed (optional)
3 Tbsp pickle relish (optional)
2 Tbsp sauerkraut (optional)
1 green onion, minced
1/2 cup grated raw beets

Mash the chickpeas with the mayo, tahini, mustard, seaweed and mustard. Stir in the other ingredients. Serve with shredded kale or baby spinach.

Purslane-Lentil-Beet Salad

1-2 cups purslane, stems stripped off
2/3 cup grated beets
1 carrot, grated
1 cucumber, diced
1-1/2 cups cooked brown lentils (I used the pre-steamed ones from Trader Joes)
2 Tbsp chia seeds
1/4 tsp cumin
1/4 tsp tamarind powder (optional)

Stir together.

Dressing:
1 Tbsp pomegranate molasses
1 Tbsp coconut oil
1 Tbsp chia seeds
1 Tbsp tahini
2 cloves garlic, grated
1/2 cup water

Blend up, then pour over salad.

Stovetop Spiced Eggs with Spinach and Tomatoes

Based on this marvelous recipe, this made for a magnificent and dead simple weekend breakfast.

1 tbsp coconut oil
2 cups heirloom cherry tomatoes, halved
1/2 tsp coriander
1/2 tsp chipotle powder
1 cup tomato-based pasta sauce (I used vegan vodka sauce)
4 handfuls baby spinach (or other greens)
4 eggs
a couple Tbsp of chevre, crumbled

Heat the oil.  Add tomatoes and spices and stir for a few minutes, or until the tomatoes begin to break down.  Add the pasta sauce and greens and simmer until the greens are wilted.
Crack the eggs on top of the greens, cover and simmer for 5 minutes, or until the whites are set and the yolks are still soft.  Crumble the chevre on top and serve.

Chipotle Summer Veg Chowder

Based on this recipe and modified to fit this week's CSA vegetables.

1 Tbsp olive or coconut oil
3-4 carrots, diced
1 onion, diced
2-3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chipotle powder
1/2 tsp tumeric

1 head cauliflower, chopped
1 medium or 2 small summer squash, sliced

3-1/2 cups water
1 veg bouillion cube
1/2 cup red lentils
1/2 chipotle pepper in adobo
1 tsp sea salt

1-1/2 cup fresh or frozen corn
2 green onion stalks, chopped (optional)
1 Tbsp white miso
1/3 cup raw cashews, soaked
2 squirts lime juice (optional)

Heat up the oil.  Add the carrots and onions and cook for 3-5 minutes, or until the onions are going translucent.  Add the garlic and spices and stir for another minute or so.  Add the cauliflower and squash and stir for a few more minutes.  Add the water, bouillon, chipotle pepper, red lentils and salt.  Cover and simmer for 20 minutes, or until the lentils and veggies are soft.

Add the corn and green onions and stir.  Remove about half the soup to another bowl or blender with the cashews and miso.  Puree the soup, cashews and miso and return to the pot.  Add lime juice to taste.

Quick Low Carb Weekday Breakfast

I threw this together this morning because I didn't have breakfast pre-made.  Most tasty.

2 Tbsp refried beans (or black beans mixed with salsa)
2 Tbsp frozen roasted red peppers (or corn)
1 Tbsp soyrizo (optional)
1 egg

Put the beans in the bottom of a wide-mouthed glass jar.  Top with veggies and soyrizo.  Crack the egg on top and stir to incorporate the yolks and mix in some of the soyrizo.  Microwave for a minute and a half.

Sweet-Potato Cauliflower Curry

3 cloves garlic, minced
1 Tbsp olive oil
1/2 tsp garam masala

3 medium sweet potatoes, peeled and cubed
1 head cauliflower, broken into bite-sized florets
1 can fire-roasted diced tomatoes, with juice
2 cups vegetable broth
1 jar curry simmer sauce
2 cups frozen peas
1/2 bunch cilantro, chopped

Heat the garlic in the olive oil until just golden.  Add the garam masala and stir for another minute, then add sweet potatoes and cauliflower.  Dump in the tomatoes, vegetable broth and curry sauce.  Cover and cook for 25-30 minutes, or until the sweet potatoes are soft.  Add the peas and cilantro.

Top with tamarind sauce (recipe follows):
1 Tbsp tamarind paste
2 Tbsp sorghum molasses (or other liquid sweetener)
1 tsp soy sauce
1/4 tsp cumin

Lentil Shepherd's Pie

1 package Trader Joe's steamed lentils (or 1 can, or 2 cups cooked)
1 tsp curry powder

Mix and spread in the bottom of a casserole dish.

1 Tbsp olive oil
1 zucchini, sliced
4 oz. shiitake mushrooms, chopped

dried sage
salt

4 cups spinach, chopped

Heat the olive oil over medium high heat.  Add the zucchini and mushrooms, sage and salt and cook until the zucchini is translucent.  Add the spinach and stir until wilted.  Spread on top of the lentils.

1 package Road's End shiitake mushroom gravy
1 cup water

Combine, bring to a boil.  Spread over vegetables.

4-5 potatoes, baked or boiled
1/4 cup Greek yogurt
2 Tbsp garlic hummus
1 Tbsp olive oil

Puree and spread on top of the casserole.  Bake at 400 degrees for 40 minutes.