Cauliflower with a Roasted Veggie Vinaigrette

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I went to the market and picked up some beautiful veggies. I love whole roasted cauliflower. It picks up a texture that is so rich, hearty and inviting. I was going to just make the vinaigrette but decided to incorporate more of my lovely, fresh from the garden beauties. Voila! A meal all on its own.

Cauliflower with Roasted Veggie Vinaigrette:

1 head of Cauliflower

3-4 Tbl olive oil, divided

salt and pepper

1 lemon squeezed and zested

1 Tbl vinegar of choice (apple cider, balsamic, sherry all work really well)

parsley, basil, cilantro,dill (whatever fresh herbs you have handy, many are in season)

4-5 shiitake mushrooms (the are $10/pound at the market…great price and adds protein)

1 zucchini, sliced

1/2 onion , chopped

1 small garlic clove, minced

Kernels from 1 ear of corn, cooked by grilling, roasting, steaming

4 Kale leaves, chiffonade (so thinly sliced) Make sure these are dry and lightly oiled.

Capers (optional)

 

Directions:

1) Drizzle the cauliflower head with at least a Tbl of the oil, sat and pepper. Roast at 375 degrees in the oven for about 30-60 minutes (depending on the size of the head). It should be golden brown and very fork tender.

2) While that is cooking, get 1 tsp of oil hot in a saute pan, throw in the onions and cook for 1-2 minutes. Add garlic, mushrooms and zucchini and saute for another 2 minutes. Add salt and pepper. Deglaze the pan with lemon juice. Add the capers.

3) In the last 15 minutes of cooking the cauliflower (so when it’s close to being done), add the lightly sauteed veggies. Let them cook for 7-10 minutes. Then drizzle the kale over the dish. Bake for 5-7 more minutes. You are essentially making crispy kale over the dish.

4) When it’s all cooked, golden and fork tender, take it our of the oven, drizzle with 2 Tbl of oil, vinegar, lemon zest and fresh herbs.

5) Serve with brown rice tortilla, a favorite grilled meat or fish, some whole grains. Add some Pesto, Romesco or Love your Liver Artichoke Dip.

 

 


Vegan Ginger and Honey Ice Cream

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Oh Dr. Candida has been so blessed but busy. This is a great spin on my original Vegan Ice cream. I eliminated the processed sugar and almost half of the arrowroot creating a softer and healthier product for you all enjoy! Sadly still no camera but working on it!

Vegan Ginger and Honey Ice Cream:

1 can of Unsweetened Coconut Milk

1 1/4 c plus an additional 1/4 c of Unsweetened Vanilla Almond Milk so 1 1/2 c divided

1 1/2 Tbl Chopped Ginger

1/4 tsp Ground Ginger (optional)

1/4 tsp Real Salt

1/2 c Raw Honey

1 tsp Vanilla

4 tsp Arrowroot Powder

Directions:

1) Take 1/4 c of the almond milk and arrowroot. Whisk until combined. Set aside.

2) Put remaining 1 1/4 c of almond milk, coconut milk, gingers, salt and honey in a sauce pan. Bring to a boil. Turn off heat. Whisk arrowroot/milk mixture in. It will thicken immediately. Add extract.

3) Spin according to your ice cream maker’s instructions.

 

 

 

 


Breakfast Blondies

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You can’t have a blondie for breakfast….yeah you can! This is a really moist and delicious breakfast treat or snack that if full of protein,  fiber and omegas. Sweetened with maple syrup and some applesauce (which also acts as the egg), this is a brownie to start the day off with. I offered some additional tips to decrease the processed ingredients GF/Vegan baking encourages using. Play around with it. They are great at room temp or rap them and throw them in the freezer. Enjoy!

Sad news- Dropped my camera this morning and now it won’t work. Sorry, no photo today. :(

Breakfast Blondies-

Ingredients:

1 cup brown rice flour (Next time I am going to replace 1/4 c of this with almond flour to see how it works. This will decrease the processed carbs and increase fiber.)

1/4 cup almond meal (Trader Joe’s)

1 cup GF Oats

2 teaspoons baking powder

1/4 tsp xanthum (Optional. This is one of the GF ingredients that is hard for the body to digest. I used a tiny bit to help bind the product. It prevents crumbling. I will omit next time I make them to see.)

1/4 teaspoon cinnamon

3/4 teaspoon sea salt

1/4 teaspoon ground ginger

2 Tbl chia seeds ground

1/2 c applesauce

1 1/2 tsp Ener-G egg replacer + 2 Tbl warm water whisked (Next time, I will try using a flax egg).

1/2 cup real maple syrup

1/4 cup organic coconut oil, melted

1 teaspoon bourbon vanilla extract

1/4 teaspoon almond extract

1/3 cup walnuts (or whatever nut or seeds you like)

1/3 cup dark chocolate chips, optional (or sub dried fruit, nuts, coconut, seeds)

Directions:

1) Mix the dry. Mix the wet. Mix them all together. Pour into a 9×9 greased pan.

2) Bake at 350 degrees for 20-25 minutes. It would get really golden. The edges will pull away from the sides and when you touch the brownies, they will spring back.