Many moons ago I worked at a vegan cafe in college named Squeakers. Veganism and vegetarianism was a "big thing" back in the early 2000's in Northwest Ohio. As a college student at Bowling Green State University, this is where a passion for cooking further ignited. I loved that job, and still to this day was one of my favorites. I guess deep down at heart I am not a desk-job type of person. Cooking is a form of creation and to me, it is therapeutic in nature.
One simple and easy recipe we served was a spicy tofu peanut wrap. It is one of the easiest recipes to make and is a quick meal to put together for work lunches. Back then we used San J International Thai Peanut Sauce, since that was the only thing we had on stock at the small cafe and health food store.
Today, you can use other brands though I do suggest San J, and the best part is that the sauce is Gluten Free. For this round, I used Trader Joe's Spicy Peanut Vinaigrette Dressing. I hope you enjoy this recipe as much as I do! Wraps are simple, easy and easily digestible in the summer months. The cooling raw vegetables make this a perfect picnic or on-the-go lunch. Enjoy! 
Spicy Tofu Peanut Wrap
Serves 6-8 Ingredients: 1 14 oz. block extra firm tofu, drained and press 1 bottle of Peanut Sauce 1 package of wraps Lettuce Tomatoes Sliced Carrots Peanuts optional: avocado, sprouts etc. Directions: Preheat the oven to 350 degrees. While heating, remove the tofu from its package and wrap in 2-3 paper towels. Press the tofu by placing in a dish with a heavy bowl on top. Press for at least 15 minutes (or hours if possible). Cut the tofu block in half and then cut slices as seen in the image above. Smother the tofu in peanut sauce in a bowl and then pour evenly onto a baking sheet. Use about half of the bottle of peanut sauce for baking. Bake for 15 minutes, then flip the tofu, and bake for an additional 7-10 minutes. Remove from the oven and let the tofu cool. You can eat the wraps with the tofu cold or hot. Place lettuce, tomato, carrots and other toppings into a wrap. Place 3-4 sliced pieces of tofu on top and add a small amount of peanuts in the wrap. Drizzle additional peanut sauce on top and enjoy! Let's Connect & Check out my other sandwich recipe ideas!
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A bit late in posting, but better late then never. Although I consider quiche warm and hearty and perfect for the winter months, spring is foraging season for mushrooms in Washington State, so if you're picking mushrooms and need a new recipe to try, here is an earthly, dairy-free quiche for you and your family.
Mushrooms are quit interesting and fascinating. Some are poisonous and some are known to have power to save the planet.
Save the planet? Yes, you read that right. Washington native, Paul Stamets studies mushrooms and believes the mycelium, the root structure, has immense power to change human health and the planet's well-being. I dont know enough about the topic, but i find it fascinating that nature has provided us an organism that can boost immunity to clean up oil spills. 
The earth is a natural self-healing organism. The earth organically recycles and grows and produces everything we need in order to survive. It is up to our human consciousness and intellect to understand how to use (or know the power of) the grown organisms. If mushrooms can save the planet, just think of how amazing this earth can become.
Vegan Mushroom Fennel + Leek Quiche
Prep Time: 10 minutes Cook Time: 30-35 minutes Pan: 9-inch round pie pan Makes: 8 slices Ingredients: 1 premade vegan pie crust (or your favorite homemade recipe) 1 block of extra firm tofu (14 oz.), pressed ____________________________________ Filling Ingredients: 1 tbsp olive oil 1 garlic clove, chopped 1/3 cup onion, chopped 1/2 heaping cup, leeks, chopped 1 cup fennel, chopped (white bulb part of mushroom) 2 cup criminology mushrooms, sliced 1.5 tbsp parsley, chopped toppings - parsley, fennel leaves + mushrooms ___________________________________ quiche base ingredients 2 tbsp + 1 tsp nutritional yeast 2 tbsp tahini 1 tbsp lemon juice 1 tbsp non dairy milk 1 tsp dijon mustard 1 garlic clove for the tofu mixture 1 tsp salt 1/4 tsp tumeric pinch of pepper Directions: Begin pressing the tofu. Wrap the tofu in 3 paper towels or with a kitchen towel. Set it on a plate and then set a bowl or heavy object on top to press out the water. Preheat the oven to 350-degrees and mold the pie pan with the crust. In a pan, cook the vegetables in olive oil until edible or when mushrooms shrink. Add the parsley during the last 2-3 minutes of cooking. Add a pinch of salt and pepper. Set aside when done. Once the tofu is pressed, puree the tofu and the remaining ingredients noted in the third batch of ingredients. Once pureed, mix the blended tofu and the vegetables together. Pour into the pie crust and bake for 30-35 minutes. The quiche will solidify once cooled. Enjoy warm! Let's Connect! Check out my other recipes!
America is nutritionally confused. And for good reason. Marketing and false promises are the forefront of every nutritional belief.
Every system, diet or program "guarantees" results if you follow their every step. So many people try with good intentions, but sadly fail. Does this mean they have a lack of willpower? Does this mean they're stupid? Or that they're a total failure? No. Absolutely not. America is "food confused" because of so many systems out there. Unlike other parts of the world, where ancient cultures are still connected to the land, or consume specific foods during harvest season, most Americans have lost touch to the basics of agriculture and simple eating. So what is the missing ingredient in the world of nutrition? It is our spirit, which is missing.
America has lost touch with it's body and it's bodily awareness through the last few decades. Although it's making a comeback, the combination of desk jobs, technological devices, and artificial foods have "blocked" Americans not only from their spirit, but also from the connection and energy of the land.
Nutrition from a logical lens nourishes, or fuels, us, but more from a weight loss/gain perspective. It's the energy balance equation. If you eat more than you expend you gain weight. If you eat less than you expend you lose weight. Although this philosophy contains truth, there is a missing link. A calorie is a unit of energy. And what you consume energetically matters not only nutritionally, but emotionally, psychologically and mentally. We've lost touch in fueling the spirit, where today we use food for superficial reasons. This in itself is spiritual and understand the spiritual context of food created by God.
Viewing nutrition through a spiritual lens ignites a fresh perspective, seeing food through a new light.
God's wisdom is profound. Depending on whether you believe in creation or evolution, we can all agree that food from nature provides the necessary nutrients that the human body needs for optimal function. I believe some issues related to obesity is due to a lack of one's connection to spirit. Most people on this planet crave "something more." This "something more" is our soul, or our higher self talking to us. Food is medicine and heals us internally as well as promotes exterior beauty.
Our physical body is the vessel that our soul uses to connect to the Divine. When clean, healthy and whole, our bodies continue to "bring in" more of the light. This light inspires us to further nourish our heart and soul.
Many ancient traditions considered the body sacred, believed that taking care of the body ensure's one health and longevity. in simple terms, the body is a temple. Interior beauty is just as important as exterior beauty. You can read more at my other blog link, Why You Should Treat Your Body as a Temple. Not only is nutrition important, but ancient cultures also believed in the art and well-being of movement, holistic medicine, relaxation techniques and adequate sleep. These traditions viewed the body not as God, but as a vehicle to God. So what makes these ancient cultures different than today? These cultures had a spiritual foundation. Without a spiritual foundation, nutritional knowledge can only go so far.
No matter how strict one's diet is with adequate vitamins, minerals and vegetables, one is still susceptible to health issues. This doesn't mean that one should not attempt towards better health, but without stable emotions and a mindset and a connection to God, nutrition can only be taken so far.
In today's world, we have a surface level understanding of nutrition thanks to marketing and quick-fix gimmicks. Children are natural intuitive eaters, but adults once we enter the "real world" we experience eating a myriad of complex eating issues. Some eat their emotions due to stress, loneliness or depression. Some don't eat because of body image issues. We adopt beliefs around the "right and wrong" foods. We need a mix of nutritional and spiritual enlightenment.
We are more than just a body, but a vehicle containing a spiritual source. Please read the upcoming blog post that discusses questions one should ask regarding their spiritual foundation and nutritional knowledge.
Some say life is a series of random and chaotic events. Others say life is pre-determined by God. Whatever you believe, the cycle of life and nature never changes. But sadly, it has changed. The climate is as confused as people are in this country on how to eat.
The beauty of spring is here. A time of rebirth and the season of precious petals falling to the earth and petite birds chirping with the morning sun. The key is that warmth drives this season. The temperatures rise and people begin to sow seeds into the earth.
As life gains more energy at this time of year, it is important to continue on the path of consuming natural foods. Like a bird searching for seeds and berries, this "bird food," granola bar is one of the healthiest snacks you can eat.
Most mainstream granola bars on the market contain a variety of either sweeteners, artificial ingredients or preservatives. These chewy (not crispy) granola bars are naturally sweetened from the banana and the maple syrup. There is gunk or junk, only hearty, healthy and wholesome goodness. Enjoy! 
"God gives every bird its food, but He does not
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5-Ingredient Blueberry Cashew Bites
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Vegan Orange Cranberry Millet Trail Mix Bars
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Vegan & Gluten Free Chocolate Raspberry Love Bites
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Move. Nourish. Wander. Those are three principles I live by. In life, we discover ourselves through human movement as well as when trekking abroad. In order to live a healthy life, whole-foods nourishment is key. Outside of America, ancient cultures tend to eat closer to nature, consuming more whole foods that fuel the body for the present season.
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April is one of the most beautiful months in Seattle. The cherry blossoms are in bloom, while the trees bud with leaves. But, if one thing is for certain, April showers do bring May flowers. The weather is often gloomy, rainy and chilly in April. So heartier meals and warm soups are necessary to make it through the dreary month.
With a bit of warmth from the cherry blossoms and spices, nourish yourself this spring to ignite the inner fire that resides within you. Spring is the season of rebirth, and seeds planted in the ground germinate with warmth. Warmth is makes us grow and attract good things in life. Stay healthy and warm, and I hope you enjoy this "stew."
With a bit of warmth from the cherry blossoms and spices, nourish yourself this spring to ignite the inner fire that resides within you. Spring is the season of rebirth, and seeds planted in the ground germinate with warmth. Warmth is makes us grow and attract good things in life. Stay healthy and warm, and I hope you enjoy this "stew."
Vegan Tomato Chickpea + Kale "Stew"
Prep Time: 5-7 minutes
Cook Time: 20ish minutes
Ingredients:
2 cans of chickpeas, drained and washed
1 14.5 oz. can diced tomatoes
1.5 cups kale, chopped
1 can coconut milk (see directions below)
1.5 tbsp olive oil
2 garlic cloves, chopped
1 shallot, chopped (or appox. 1/4 cup onion)
2 tbsp tomato paste
1 1/4 tsp oregano
1 1/4 tsp cumin
1/2 tsp salt
1/4 tsp paprika
1/4 + 1/8 tsp basil
1/4 tsp pepper
1/8 tsp cinnamon
1/4 cup cilantro
Directions:
Cook the shallot and garlic with the olive oil in a deep or pot for several minutes (or until fragrant). Add the tomato paste and spices and continuously mix, cooking for 1-2 minutes. Add the diced tomatoes and kale, continuously mixing for 1-2 minutes. Add the coconut milk, one half to one cup at a time, based on your preference in taste and creaminess. Use between 1-2 cups (1 can is equivalent to 2 cup).
Simmer until fragrant and the kale is cooked down. Add the cilantro, mix, and remove from heat.
Serve over rice or quinoa if desired.
Let's Connect! Check out my other recipes below!
Prep Time: 5-7 minutes
Cook Time: 20ish minutes
Ingredients:
2 cans of chickpeas, drained and washed
1 14.5 oz. can diced tomatoes
1.5 cups kale, chopped
1 can coconut milk (see directions below)
1.5 tbsp olive oil
2 garlic cloves, chopped
1 shallot, chopped (or appox. 1/4 cup onion)
2 tbsp tomato paste
1 1/4 tsp oregano
1 1/4 tsp cumin
1/2 tsp salt
1/4 tsp paprika
1/4 + 1/8 tsp basil
1/4 tsp pepper
1/8 tsp cinnamon
1/4 cup cilantro
Directions:
Cook the shallot and garlic with the olive oil in a deep or pot for several minutes (or until fragrant). Add the tomato paste and spices and continuously mix, cooking for 1-2 minutes. Add the diced tomatoes and kale, continuously mixing for 1-2 minutes. Add the coconut milk, one half to one cup at a time, based on your preference in taste and creaminess. Use between 1-2 cups (1 can is equivalent to 2 cup).
Simmer until fragrant and the kale is cooked down. Add the cilantro, mix, and remove from heat.
Serve over rice or quinoa if desired.
Let's Connect! Check out my other recipes below!
Vegan & Gluten Free Apple Cherry (Blossom) Almond Bread
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Vegan Unstuffed Cabbage
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Vegan Creamy Garlic Butter Asparagus Orzo
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Who doesn't love pasta? It's one of the most filling (and easy-to-make) meals for plant-based eaters. As a single person, I batch cook pasta meals on Sundays. This allows me to bring my lunch to work between Monday through Thursday.
Not only does this save me money, but in general, most of my pasta recipe ingredients are made in under ten dollars.
Arugala, also known as rocket, is a bitter yet spicy green. Some people love it. Other people despise it. But, most people can eat it cooked instead of raw. If you are looking for something healthy and budget-friendly, try this arugula and lemon pasta recipe.
Not only does this save me money, but in general, most of my pasta recipe ingredients are made in under ten dollars.
Arugala, also known as rocket, is a bitter yet spicy green. Some people love it. Other people despise it. But, most people can eat it cooked instead of raw. If you are looking for something healthy and budget-friendly, try this arugula and lemon pasta recipe.
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Lemon, Basil + Arugala Pasta
Cook Time: 20-25 minutes
Serves: 3-4
Ingredients:
1/2 cup red onion, chopped
2 garlic cloves, minced
2-3 tbsp olive oil
2 tomatoes, chopped
3 cups arugala
1/2 lemon, juiced
2 cups dried pasta
1/2 cup basil, chopped
1 tsp nutritional yeast
1/4 tsp salt
pepper to taste
Directions:
Cook pasta according to package directions. While the pasta cooks, saute the onion and garlic in olive oil. Add the arugula, tomato and basil and cook for several minutes. Overcooking leaves mushy arugula and skin to release off tomatoes.
Once the pasta is done, combine all the remaining ingredients into the pan with the vegetables. Mix and adjust spices as necessary.
Let's Connect! Enjoy our other pasta recipes below.
Cook Time: 20-25 minutes
Serves: 3-4
Ingredients:
1/2 cup red onion, chopped
2 garlic cloves, minced
2-3 tbsp olive oil
2 tomatoes, chopped
3 cups arugala
1/2 lemon, juiced
2 cups dried pasta
1/2 cup basil, chopped
1 tsp nutritional yeast
1/4 tsp salt
pepper to taste
Directions:
Cook pasta according to package directions. While the pasta cooks, saute the onion and garlic in olive oil. Add the arugula, tomato and basil and cook for several minutes. Overcooking leaves mushy arugula and skin to release off tomatoes.
Once the pasta is done, combine all the remaining ingredients into the pan with the vegetables. Mix and adjust spices as necessary.
Let's Connect! Enjoy our other pasta recipes below.
Vegan Creamy Kale + Mushroom Pasta
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Lemon Dill Pasta
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Nothing but Greens Pasta
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Who doesn't love sweet potato fries? They're simple. They're delicious. And they're healthier than regular deep-fried French fries.
Sweet potatoes are a wonderful compliment to many vegetarian Mexican dishes. And with Cinco de mayo around the corner I took a chance and tried something different - a south of the border sweet potato fry flavor.
Sweet potatoes are a wonderful compliment to many vegetarian Mexican dishes. And with Cinco de mayo around the corner I took a chance and tried something different - a south of the border sweet potato fry flavor.
Batch cooking on one's own can be a long process. It is important to make simple and budget-friendly recipes that do not require hours dedicated to prep work and baking. One trick to making fries more crispy without using flour or corn starch is by cutting smaller fries. The longer or thicker the fry, the longer the baking time alongside with the possibility of the fries not getting crispy.
There are many tricks to the homemade French fry trade, but if you want a natural fry without adding flour or starch, avoid super thick fries.
There are many tricks to the homemade French fry trade, but if you want a natural fry without adding flour or starch, avoid super thick fries.
Cilantro Lime Sweet Potato Fries
Prep Time: 10 minutes
Bake Time: 20-23 minutes
Serves: 4
Ingredients:
2 lbs. Sweet potatoes, washed and sliced
1 small lime, juiced
2 tbsp olive oil
1/4 cup cilantro, chopped
1/4 tsp salt
1/8-1/4 tsp cumin
1/8 tsp onion salt + garlic salt
optional: lime zest
Directions:
Preheat oven to 425 degrees. Cut the sweet potatoes into slices. Mix all of the ingredients into a bowl and spread the sweet potatoes evenly on a greased baking sheet (use cooking spray). Bake for 12 minutes and then flip the sweet potatoes once, and return to bake for another 11-13 minutes. Adjust spices as needed. Sometimes the flavor sets in after 24 hours.
Let's Connect!
Prep Time: 10 minutes
Bake Time: 20-23 minutes
Serves: 4
Ingredients:
2 lbs. Sweet potatoes, washed and sliced
1 small lime, juiced
2 tbsp olive oil
1/4 cup cilantro, chopped
1/4 tsp salt
1/8-1/4 tsp cumin
1/8 tsp onion salt + garlic salt
optional: lime zest
Directions:
Preheat oven to 425 degrees. Cut the sweet potatoes into slices. Mix all of the ingredients into a bowl and spread the sweet potatoes evenly on a greased baking sheet (use cooking spray). Bake for 12 minutes and then flip the sweet potatoes once, and return to bake for another 11-13 minutes. Adjust spices as needed. Sometimes the flavor sets in after 24 hours.
Let's Connect!
If you've followed any of my previous recipes, you know from time to time I grocery shop in my pantry and refrigerator to concoct various recipes. Although spring is officially here, I rummaged through my fridge and noticed some odds and ends. A little bit of broccoli. A few strips of kale. A bit of carrot. I had various unused veggies, and realized some form of a cheesy bake could be the next creation.
I am advocate of reducing food waste as much as possible. Because of living in Europe, the European lifestyle differs from America. European grocery items are smaller and their cities are more dense, meaning they shop for what they need either that day or for a couple of days. In America, we are car dependent and our bulk shopping culture means that buying more for less often leads to food waste.
To reduce the waste I mixed a bunch of winter vegetables together in a bowl and followed the sauce recipe I created for my Vegan Macaroni + Cheese. Mix the veggies, make the sauce, stir together, bake and voila - a perfect side dish or main meal! Hearty and healthy, this bake balances macronutrients in a clean, refined-carbohydrate way.
Vegan "Cheesy" Winter Vegetable Bake
Prep Time: 5-10 minutes
Bake Time: 50 minutes
Ingredients:
2 cups (14 oz.) cauliflower rice
1 small carrot, diced
1 small head of brocolli, chopped
1 small leek, chopped
2 cups kale, finely chopped
Sauce from the Mac and cheese recipe
Directions:
Preheat oven to 350 degrees.
Chop vegetables and mix into a bowl. Make the Mac-and-cheese sauce.
Sauce:
In a pan, sautée the garlic and onion in butter or oil for 3-5 minutes. Add the cornstarch and mix. Next add the milk and cook for 2-3 minutes. Take the liquid and put it with the remaining ingredients into a blender. Blend until smooth. (To make it quicker, after sautéing the onions and garlic, add everything to the blender, blend until smooth and then mix with the vegetables.
Pour the sauce over the vegetables and mix until combined. Pour into a greased baking pan (11x7 or 9x13). Bake for 50 minutes.
Check out our other recipes! Let's Connect!
Prep Time: 5-10 minutes
Bake Time: 50 minutes
Ingredients:
2 cups (14 oz.) cauliflower rice
1 small carrot, diced
1 small head of brocolli, chopped
1 small leek, chopped
2 cups kale, finely chopped
Sauce from the Mac and cheese recipe
Directions:
Preheat oven to 350 degrees.
Chop vegetables and mix into a bowl. Make the Mac-and-cheese sauce.
Sauce:
In a pan, sautée the garlic and onion in butter or oil for 3-5 minutes. Add the cornstarch and mix. Next add the milk and cook for 2-3 minutes. Take the liquid and put it with the remaining ingredients into a blender. Blend until smooth. (To make it quicker, after sautéing the onions and garlic, add everything to the blender, blend until smooth and then mix with the vegetables.
Pour the sauce over the vegetables and mix until combined. Pour into a greased baking pan (11x7 or 9x13). Bake for 50 minutes.
Check out our other recipes! Let's Connect!
Vegan "Cheesy" Garlic Herbed Cauliflower + Potatoes
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Vegan Mac + Cheese
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Nothing But Greens Pasta
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Happy Spring Equinox! We've made it! The sun is shining bright in Seattle today, with record highs in the low 70's. I made this dairy-free blueberry breakfast cake back in February while admiring the mix of cool tones in nature. The deep blue of the berries and the winter-green of the eucalyptus, it was a nice way to warm up the winter.
“Saturday is full of orange oranges,
Sunday is full of pink apples,
Monday is full of green limes,
Tuesday is full of red watermelons,
Wednesday is full of blue blueberries,
Thursday is full of purple grapes,
Friday is full of yellow bananas,
and,
The week is full of rainbow fruit.”
― Anthony T.Hincks
With spring flowers budding, it is a perfect combination to mix a bit of warmth in the heart and home while temperatures rise around the country. The sun is gaining light, and so should ourselves. It's clear the world we live in is well, imperfect. The more light we let into our hearts, the more we can be a beacon of hope, or light, in other people's lives.
If you've followed my other recipes, you know that I do not overload my recipes with salt and sugar. This is mildly sweet thanks to the sugar and applesauce, but if you desire this to be as sweet as a dessert cake, add more sugar. If desired, top this off with powder sugar once cooled.
I hope you enjoy this spring equinox. Wherever you live, stay warm, or stay cool...
I hope you enjoy this spring equinox. Wherever you live, stay warm, or stay cool...
"Blue is a tranquilizer, imparting coolness to your system. Blue slows down your system so it can heal and mend. Positive qualities of blue are willpower, aspiration, and reliability. Foods of the blue vibration are: grapes, blackberries, blue plums, blueberries, and any other blue fruits or vegetables."
-Tae Yun Kim
Vegan Blueberry Breakfast Cake
Prep Time: 10 minutes
Bake Time: 45 minutes
Ingredients:
1/2 cup vegan butter at room temperature
1/2 cup nondairy milk
1/2 lemon, juiced
1 tbsp vanilla
1 cup applesauce
1/3 cup sugar
2 cups pastry flour
2 tsp baking powder
pinch of salt
2 cups blueberries, washed and dried
Directions:
Preheat oven to 350 degrees.
In a small bowl, mix together the milk + lemon juice to create a "buttermilk." In a separate bowl mix together the dry ingredients. Next, mix the vanilla, buttermilk and applesauce into the buttermilk bowl. In a different bowl, cream together the butter + sugar with an egg beater. In batches, add a bit of the dry and the wet ingredients into the creamed butter. Beat with an egg beater.
(I find adding this in three batches works best). Once the mixture is complete, fold in the blueberries. You can save some blueberries and press them into the top of the cake so some show as seen in the picture. Spray a 9-inch round pan. Bake for 45 minutes or until a toothpick or utensil comes out clean from the poke test.
Let's Connect! Check out our other baked good recipes!
Prep Time: 10 minutes
Bake Time: 45 minutes
Ingredients:
1/2 cup vegan butter at room temperature
1/2 cup nondairy milk
1/2 lemon, juiced
1 tbsp vanilla
1 cup applesauce
1/3 cup sugar
2 cups pastry flour
2 tsp baking powder
pinch of salt
2 cups blueberries, washed and dried
Directions:
Preheat oven to 350 degrees.
In a small bowl, mix together the milk + lemon juice to create a "buttermilk." In a separate bowl mix together the dry ingredients. Next, mix the vanilla, buttermilk and applesauce into the buttermilk bowl. In a different bowl, cream together the butter + sugar with an egg beater. In batches, add a bit of the dry and the wet ingredients into the creamed butter. Beat with an egg beater.
(I find adding this in three batches works best). Once the mixture is complete, fold in the blueberries. You can save some blueberries and press them into the top of the cake so some show as seen in the picture. Spray a 9-inch round pan. Bake for 45 minutes or until a toothpick or utensil comes out clean from the poke test.
Let's Connect! Check out our other baked good recipes!
Vegan Summer Berry Crostata Topped with Fresh Rose Sugar
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Vegan Holiday Spiced Cranberry Blueberry Baked Oatmeal
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Vegan Banana Date Cake
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Cauliflower is an interesting vegetable. Some people love it. Some people dislike it. Through a spiritual lens, the cauliflower looks like a cloud, or something similar to our brain. When admiring the cauliflower, it is like the lotus flower, which is one that blossoms with the birth of the brain.
Like thoughts in a cloud, it has a unique geometric pattern that is a marvelous gift from nature. When roasted, the flavors transform into an almost buttery vegetable that nourishes the body.
Like thoughts in a cloud, it has a unique geometric pattern that is a marvelous gift from nature. When roasted, the flavors transform into an almost buttery vegetable that nourishes the body.
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This is either best as a meal itself or served as a side dish. This can be split between two to four people, depending on how you'd like to serve this. As seen in the steps above, the transformation and of the dish is symbolic to our journey and progress in life. Something can transform but still remain beautiful. Enjoy!
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Vegan "Cheesy" Garlic Herbed Cauliflower + Potatoes
Prep Time: 5-10 minutes
Cook Time: approx. 40-45 minutes
Serves: 2-4
Ingredients:
1 small head of cauliflower
1 pound of fingerling potatoes
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5 tbsp olive oil
1 garlic clove, minced
1 tbsp nutritional yeast
2 tbsp fresh parsley, chopped
1.5 tbsp fresh oregano, chopped
1/4 tsp salt
1/8 tsp dried basil
1/8 tsp pepper
Directions:
Preheat oven to 350-degrees. Cut the stem off the cauliflower crown. Mix the last 8 ingredients together in a bowl. Place the cauliflower in the center of an 8 or 9 inch pan. Smother the top of the cauliflower with some of the sauce ingredients. Take the remaining sauce ingredients and mix it together with the fingerling potatoes. Arrange the potatoes around the cauliflower. Bake until a knife can cut through the potato and cauliflower, which is about 45 minutes.
Let's Connect & check out Mind Body Soul Food's other side dishes!
Prep Time: 5-10 minutes
Cook Time: approx. 40-45 minutes
Serves: 2-4
Ingredients:
1 small head of cauliflower
1 pound of fingerling potatoes
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5 tbsp olive oil
1 garlic clove, minced
1 tbsp nutritional yeast
2 tbsp fresh parsley, chopped
1.5 tbsp fresh oregano, chopped
1/4 tsp salt
1/8 tsp dried basil
1/8 tsp pepper
Directions:
Preheat oven to 350-degrees. Cut the stem off the cauliflower crown. Mix the last 8 ingredients together in a bowl. Place the cauliflower in the center of an 8 or 9 inch pan. Smother the top of the cauliflower with some of the sauce ingredients. Take the remaining sauce ingredients and mix it together with the fingerling potatoes. Arrange the potatoes around the cauliflower. Bake until a knife can cut through the potato and cauliflower, which is about 45 minutes.
Let's Connect & check out Mind Body Soul Food's other side dishes!
4-Ingredient Roasted Balsamic Fennel
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Roasted Sweet Potato, Kale + Garlic
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Vegan Creamy Chive Potatoes
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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