The other day I picked up a bag of “riced cauliflower” at the market, for the first time. I have been playing around with it, both hot and as a raw salad, with delightful results. In fact, the other day I posted a candid quickie of a raw riced cauliflower salad I had created for lunch, that invoked such a positive response in the social media world, I have decided to do two “riced cauliflower” recipes in a row on here. First though, I want to share this extremely simple recipe that brings saffron into the picture. The cruciferous personality of cauliflower, both in taste and smell, seems to blend extremely well with the distinctive flavor and aroma of saffron. I enjoyed this with some seared wild tuna but you could easily add in some legumes, sprouts, and-or vegetables for a vegan entree.
Heirloom Potato & Kale Latkes
I just whipped these up for brunch and decided they were share-worthy. The red, purple, and fingerling potatoes are a little healthier than the traditional russet potatoes. This is totally vegan but you can use real eggs instead of chia eggs, or even serve a couple poached eggs on top. To be honest, I was longing for a coupe duck eggs that I sometimes get from a local urban farmer. Having said that, I love the gooey texture in the middle that can only be a result of the chia seeds and the consistency of the heirloom potatoes doing a little happy dance. Enjoy these with some homemade ketchup or smoked trout. Yum!
Beet & Fresh Cheese Stacks with Avocado-Lemon Dressing
I found a recipe for a quick vegan cheese that I really like. The recipe says it’s a “Pepper Jack” but it reminds me a lot more of a fresh cheese like queso fresco or buffalo mozzarella. In any case, I am finding it to be quite versatile and useful on many dishes, from tacos to this beet salad. You can venture into making the vegan cheese, which will require some uncommon ingredients if you aren’t used to vegan baking or cheese making. Or use a favorite cashew cheese; some spreadable cashew cheeses would work great in between the layers of beets. Or, if you eat dairy, just use a good, organic dairy cheese like burrata or buffalo mozzarella.
“Creamy” Teff Polenta with Roasted Vegetables
If blizzards have you down I have just the remedy. I love that all I have to do is think, “hmmm I wish I could find something to make polenta out of besides cornmeal,” and then teff shows up, like it was lurking around the corner. A grain definitely isn’t just a grain when it comes to Teff. Is Teff Polenta the New…Polenta? An “ancient grain,” teff has been used in Ethiopian cooking for many years and is just starting to get some traction in modern western kitchens. More people are noticing teff probably because it is a powerhouse of nutrition and is also gluten free. And, it makes awesome, creamy polenta…tah-da! You can enjoy it in its creamy state right out of the pot, or let it set, cut it into shapes, and grill or pan fry. Basically use it anyway you would the more ubiquitous cornmeal polenta. For this recipe, I have created a sort of comfort bowl of creamy teff with roasted vegetables. This recipe is vegan, but you can substitute cheese and cream where noted for a dairy vegetarian version.
Quinoa, Lentil & Fennel Stuffed Pepper
Happy New Year! The end of the year holiday business, along with launching my brand new Whole, Clean & Green on-line healthy eating challenge has kept me away from the Whole Dish for a bit. It’s great to be back! Speaking of the Whole, Clean & Green Challenge, I was working on a recipe for the meal plans tonight and thought this one would be a great share for the blog. This is perfect for a cold winter weeknight, and if you have leftover filling, it makes a great lettuce wrap or vegan taco for lunch!
Green Pepita Soup
In between your weekends of sugar, animal fat, and alcohol-laden holiday festivities, on a quiet weeknight at home, when your body is clambering for some real nutrition, try whipping up this extremely easy soup that is clean, vegan, and packed with super nutrition. The pepitas, while delivering a complete essential amino acid profile, also give it that comfort food edge that will surely hit the spot on a cold winter night.
Whole Roasted Pumpkin with Mushroom Ragout
When I go to the market and see all the different types of gourds and winter squash, all I want to do is bring them home and play with them in the kitchen. There is something architecturally fulfilling about taking a big edible thing like a pumpkin and bringing out it’s simple pleasures, and presenting it in its minimally fragmented glory. Here is an extremely easy dish you can make as a vegan entree or an interesting side dish on your next holiday dinner table. Read More
5 Spice Eggplant with Soba Noodles
Yay! Two of my favorite things, eggplant with Chinese 5 spice and soba noodles, rolled into one dish. I have been wanting to try this for a while and finally got around to it, and I am really glad I did. You could probably also add other veggies to this like roasted peppers, chopped spinach, and-or steamed bok choy, for example, to give it more dimension, but I love it like this, just simple and straightforward. Enjoy!
Curried Chickpea Salad Sandwich
The other day I was plugging away working in my office when that familiar, mid-day hunger craving snuck up on me. Sometimes, when we don’t properly manage our flow of food fuel throughout the day, we can get the wrong kind of craving at the wrong time. Suddenly, all I wanted was some meat, mayo, and bread made from highly refined flour and sugar. Luckily, I don’t keep any of those things around my kitchen! So I mustered up enough focus to remember, that I have been wanting to experiment with a vegan version of the classic luncheon chicken or egg salad. Here is what I came up with about 20 minutes later, and it turned out pretty yummy.
Sweet Potato Hummus
If you are looking to break out of the old school of holiday-friendly dips, especially where your health is concerned, but you want to hang on to some characteristics that appeal to the autumn and winter senses, consider giving this dish a try. It works well as a dip, a spread, or a topping for a holiday canapé. I have even just enjoyed it fresh and still warm, folded into a pita or tortilla with fresh crisp greens, cucumber, and tzadziki. Actually, any time of the year, this twist on hummus punches lots of nutrition, and can fill you up fairly easily with the right kinds of calories. Read More