I forgot to take a photo of my soup in a bowl, and only remembered to take a photo when we were done with dinner! This soup was a lot better than it looks! It was very easy to make, although my cauliflower took a lot longer to cook than the recipe suggests.
½ Tbsp. olive oil
2 garlic cloves, minced
1 onion, diced
1 head cauliflower, diced
32 ounces vegetable broth
1 tsp. salt
grated parmesan for serving, if desired (do not add if making paleo)
sliced green onions for serving, if desired
In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
Add cut up cauliflower and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened.
Carefully pour entire contents of pot into blender (I use my Vitamix). Add salt.
Carefully blend until smooth. Serve in bowls with grated parmesan cheese on top (if desired) and sliced green onions. Enjoy!
These potatoes were great! Next time, though, I would add a little more rosemary and I would stir them a little more often. These stuck to my foil a lot.
Greek-Style Roasted Potatoes
Prep Time: 20 min
Cook Time: 1:10 h
Ready in: 1:30 h
Yield: 3-4 servings
600 grams (1 pound 5 ounces) potatoes
1/4 cup (60 milliliters) water
1/4 cup (60 milliliters) lemon juice
2 1/2 tablespoons olive oil
2 teaspoons chicken bouillon (for a vegan version, use vegan vegetable bouillon)
1/2 teaspoons salt
2 cloves garlic, minced
2 teaspoons dried thyme (or 2 tablespoons fresh)
2 teaspoons dried rosemary (or 2 tablespoons fresh)
Preheat the oven to 400 °F (205 °C) and get out a rimmed non-stick baking sheet (mine was about 11″x7″) or line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.
Wash, peel (if desired) and cut the potatoes into approximately 1″x3/4″ chunks.
In the prepared pan, mix together the water, lemon juice, olive oil, chicken bouillon, and salt.
Add the potatoes and stir to coat in the liquid.
Cover the pan with foil and bake for 40 minutes.
Remove the pan from the oven, uncover, and add the minced garlic (you can add it during the last 15 minutes of baking if you’re worried about it browning too much), thyme and rosemary. Stir to evenly distribute the garlic and herbs.
Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
Once they’re crisp, remove from the oven and let sit for about 5 minutes. Salt to taste.
Serve. These are best warm or at room temperature.
I hate cucumbers and dill, but I really like tzatziki! Have you ever made it? It’s so easy! It’s best to make it and stick it in the fridge to chill. This recipe can be made in just a couple of minutes.
2 (8 ounce) containers plain yogurt
2 cucumbers – peeled, seeded and diced
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper to taste
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
I was grocery shopping at Target the other day, and I happened to glance over at the salad dressing shelves, and OMG- Target has Hampton Creek’s line of vegan salad dressings! I bought Just Thousand, Just Caesar, and Just Goddess, and there were several more, but I had to stop. I am not even a big Thousand Island fan, but this dressing, wow! It’s so good! It was good on my salad, and is really good as a dip! We used it last night as a dip for some veggie balls from Costco. I can’t wait to try the others!
When we visit Charleston, SC, one of our favorite lunch spots is Brown Dog Deli. They have a whole vegetarian/vegan section on their menu, and we are working our way through it! My two favorite sandwiches so from from them are the “Finger Lickin’ Not Chicken” and this one, the “Mock Chicken Gyro”. I tried to recreate it when we got home. This was pretty close! I used naan instead of pita, made my own tzatziki, and used Gardein Chick’n Scallopini. My whole family liked this!
Mock Chicken Gyro
pita or naan
Gardein Chick’n Scallopini
sliced red onion
Warm up bread. Warm up mock chicken in a pan and cut into strips. Assemble sandwiches.
I’ve always wanted to make jelly or jam, but figured I would need canning equipment to do it. Nope! This was super easy, and was really good! It does take some time (I let my raspberries sit overnight).
Fresh Raspberry-Vanilla Preserves
(Cooking Light, May 2016)
2 cups sugar
1/4 teaspoon salt
2 pounds fresh raspberries
1 vanilla bean, split lengthwise
1 kiwi, peeled and finely chopped
2 teaspoons unsalted butter
1. Combine sugar, salt, and raspberries in a medium bowl. Scrape seeds from vanilla bean; add seeds and bean to raspberry mixture. Cover and let stand at room temperature at least 2 hours or overnight.
2. Place raspberry mixture in a fine sieve over a bowl. Press on solids with a spatula to extract liquid; reserve solids. Place raspberry liquid in a heavy-bottomed medium saucepan; bring to a boil over medium-high heat. Cook 6 minutes, stirring frequently. Add reserved solids and any remaining liquid to pan. Bring to a boil, stirring frequently. Add kiwi; reduce heat to medium-low, and cook, stirring occasionally, 20 minutes or until mixture has thickened and bubbles pop slowly on the surface. Remove pan from heat; cool 5 minutes. Discard bean. Stir in butter until melted. Cool completely. Place in an airtight container; refrigerate up to 2 weeks.
My last dish using jackfruit was not loved by my family. This, however, was! These faux-crab cakes were awesome! The only thing I would change about this recipe, though, is to cut WAY back on the Old Bay! It was way too much! I always follow a recipe the first time, and then I make adjustments each time I make it. Next time I will add maybe 1/2 tbsp of Old Bay, maybe 3/4 tbsp. The texture of the jackfruit works perfectly in this recipe, and even kind of looks like real crab! I chose the frying method for cooking. Cakes were delicate, but pretty easy to flip.
Vegan Jackfruit “Crab” Cakes
time needed: 1 hour, 10 min.
2 17-ounce cans of jackfruit in water – drain, rinse well, pat dry, chop until it resembles lump crab meat
2 tablespoons of ground flax seed plus 6 tablespoons of water – mix well and let sit for ten minutes
1 teaspoon of Colman’s Mustard powder plus 1 teaspoon of water – mix well
2 tablespoons plus 1 teaspoon of Old Bay spice
1 teaspoon of vegan Worcestershire sauce (I use Annie’s brand)
2 cloves of garlic – minced, or 1/2 teaspoon of garlic powder
1 tablespoon of lemon juice
1 teaspoon of ground sea salt
1/2 teaspoon of ground black pepper
3 tablespoons of chives – minced
1/4 cup of cilantro – minced
1/2 cup of classic bread crumbs
1/2 cup of panko bread crumbs
Make the flax eggs and set aside
Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined.
Add the jackfruit, flax eggs, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into cakes. The amount that this recipe makes depends on how large you make the cakes.
Place the cakes on a plate and refrigerate for at least an hour.
Preheat the oven to 375° and put the cakes on a cookie sheet. Squeeze lemon juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lemon juice on the top of the cakes and bake until golden brown and firm to the touch.
Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat. When the oil is hot add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown and firm to the touch.
Serve with aioli or sriracha and a lemon wedge.