Tag Archives: cauliflower

Avocado and Roasted Veggie Pita

I hadn’t made homemade guacamole in a while… Dang, I’d forgotten how good this stuff is! So addicting.

I topped my pita with a super-easy-to-make cashew sauce, that tastes kind of like sour cream. It’s delicious, trust me!

Avocado and Roasted Veggie Pita

Ingredients
pita bread
1 can chickpeas
chopped veggies, like cauliflower, broccoli, carrots
1-2 tsp chili powder
1/4 cup breadcrumbs (optional)
1 avocado
1 garlic clove
1 lemon
handful of cilantro
1/4 cup cashews
1/2 – 1 tsp apple cider vinegar
1/2 – 1 tsp lemon juice
olive oil

Directions

1. Preheat oven to 400. While the oven is heating, chop the veggies and spread them out on half of a baking sheet. Spread the chickpeas on the other half of the baking sheet. Drizzle olive oil and sprinkle chili powder over the veggies and chickpeas. Optionally, sprinkle breadcrumbs over chickpeas (this makes the roasted chickpeas crispier). Use your hands to stir them around and get everything nice and coated in olive oil, chili powder, and breadcrumbs (for the chickpeas).

Roasted Veggies and Chickpeas

2. Bake the veggies and chickpeas for about 10-15 mins, or until they begin to brown.

3. While the veggies are roasting, make the guacamole. Mix 1 avocado, 1 clove garlic, some cilantro leaves, and juice of 1/2 – 1 lemon. You can either mash these together by hand (with a fork), or use a food processor. I used the food processor because I wanted it smoother/creamier.

Guacamole

4. Make the cashew “sour cream” sauce. In the food processor, mix cashews, apple cider vinegar, and 1/2 – 1 tsp lemon juice. With the food processor running, very slowly add small amounts of water until you reach a creamy, but not TOO watery consistency.

Cashew Sauce

5. Toast the pitas, if desired (either in oven for a few mins with the veggies, or in toaster or toaster oven.)

6. When the veggies are done, assemble the pita. Layer pita, guacamole, veggies, chickpeas, cashew sauce.

pita

pita with guac

pita, guac, roasted veggies

avocado and roasted veggie pita

Buffalo Cauliflower

Sheesh, it’s been 3 months since my last post. I really am going to try to post more often! Anyways…

I just LOVE buffalo sauce! I put it on everything I can: veggie burgers, french fries, tofu, tempeh, etc. So when I heard the idea of buffalo cauliflower I immediately had to try it! What a fantastic way to spice up cauliflower, literally.

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Ingredients
Cauliflower
Buffalo Sauce
Olive oil

Instructions

1. Preheat oven to 400 degrees. Coat cauliflower florets in olive oil and spread them on a baking sheet. Roast them until they begin to brown, about 20 minutes.

2. Remove cauliflower from the oven and cover in buffalo sauce. Then return to oven and bake for another 10 minutes.

I enjoyed mine with celery sticks and hummus.

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Meatless Monday #43: BBQ Pizza

I love making pizzas because there’s so many possibilities! One variation I enjoy is using BBQ sauce instead of marinara sauce. Here are 2 variations I’ve made:

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Toppings: BBQ sauce, Veggie Shreds mozzarella cheese, broccoli, cauliflower, zucchini, squash,  dried basil & oregano

I sauteed the veggies in vegetable broth to get them a little bit soft before topping the pizza and baking it.

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Toppings: BBQ Sauce, orange bell pepper, purple onion, pineapple, cilantro

This one’s cheeseless, but the BBQ sauce gives it plenty of flavor! I also really wanted to add some tofu cubes marinated in BBQ sauce to this one, but when I took out the tofu, it was expired – maybe next time.

I sauteed the bell pepper, onion, and pineapple in vegetable broth before topping the pizza and baking it.

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Join the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #41: Veggie Shepherd’s Pie

I’m going on a trip to Ireland later this week! In the spirit of my Irish vacation, this week’s recipe is Shepherd’s Pie.

Also, make sure to enter the contest to win $1000 and my cookbook giveaway!

Ingredients

Mashed potato topping:
2-3 potatoes, for mashing
non-dairy milk, like soy milk (I used almond milk)
non-dairy butter, like Earth Balance (optional)
any other item you like to add to mashed potatoes (I added garlic and chives)

Mixed veggies of your choice, some suggestions:
Broccoli
Cauliflower
Carrots
Celery
Peas
Mushrooms
Okra
Green Beans
Zucchini, Squash
Corn
Spinach
Cabbage

Creamy pie filling:
2 cups (or cans) Vegetable Broth: 2/3 cup for pie filling, use rest for cooking the veggies
2 tbs non-dairy butter, like Earth Balance
2 1/2 tbs flour
2/3 cup dry white wine (optional)
2/3 cup non-dairy milk, like soy milk (or I used almond milk)

Directions:

1. Preheat the oven to 375.  Scrub then cut the potatoes into chunks. Boil until soft.

2. While the potatoes are boiling, chop all other veggies and cook in a pan with vegetable broth (save 2/3 cup for later use), until they are soft (but not soggy).

(How good does this look?!)

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3. Drain the vegetables and set aside. Make the creamy filling by combining margarine, flour, 2/3 cup vegetable stock, wine, and non-dairy milk. Heat ans stir until thickened. Pour over veggies and mix.

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4. Make the mashed potatoes to your liking. I used some almond milk, garlic, and fresh chives.

5. Put the veggie mixture in a baking dish. Spoon the mashed potatoes over the top of the veggies.

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6. Cook at 375 for 30-35, until golden.

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Representing DC With Barackoli Obama

Fellow foodie blogger The Local Cook is hosting a Cookin’ Across America cooking contest. Recipe submissions should, in some way, represent your state. To represent DC, I’ve submitted this partisan piece.

*Please go to the contest site and vote for my recipe by leaving a comment!*

Barackoli Obama

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Ingredients:
-Broccoli florets
-Cauliflower florets (optional)
-4 oz (1/2 of 8 oz. package) cream cheese
-1/4 cup milk
-1/2 cup sour cream
-1 1/2 cup shredded sharp cheddar cheese
-6 Ritz crackers, crushed
-Grated Parmesan cheese to taste

*Veganize this recipe by using vegan versions of the dairy products.*

Instructions:
1. Steam broccoli and cauliflower.
2. Microwave cream cheese and milk until cream cheese is melted. Stir.
3. Add sour cream to mixture. Stir. Pour mixture over vegetables.
4. Sprinkle with cheddar. Microwave 2 min or until melted.
5. Top with cracker crumbs and Parmesan.

*Don’t forget to vote for my recipe by leaving a comment on the contest site!*