Roasted Cauliflower and Edamame Nourish Bowl

Recipe from Tess Begg

Husband-Tested in Alice’s Kitchen

Makes 4 servings

I spent a pleasant time making the components of this dish and it paid off.  It can be eaten hot or at room temperature. Leftovers taste great the next day. This was good enough to serve guests.

Roasted Cauliflower & Edamame: 

1 head cauliflower, cut into florets (approx. 3 cups) 

1 cup frozen edamame beans (thawed) 

Drizzle of olive oil 

2 teaspoons ground cumin 

3 teaspoons ground paprika 

1 teaspoon ground coriander 

2 teaspoons garlic powder 

1 teaspoon chili flakes 

Generous pinch of salt and black pepper   

Parsley Salad: 

1 bunch of parsley, finely chopped (approx. 2-3 cups) 

1 small red onion, finely diced 

1 cucumber, finely diced 

1 medium tomato, finely diced (I used cherry tomatoes.)

Juice of 1 small lemon 

2 teaspoons olive oil 

Pinch of salt   

Creamy Tzatziki: 

¾ cup soy or coconut yogurt 

1 small cucumber, grated and juice squeezed out 

Juice of 1 small lemon 

1 garlic clove, minced 

1 Tablespoon chopped fresh dill 

½ Tablespoon olive oil 

Pinch of salt and pepper   

Toppings: 

2 Tablespoon sesame seeds 

1/3 cup dried cranberries   

Instructions: 

Roast the Veggies: Preheat your oven to 400°F. Toss the cauliflower and edamame with the olive oil, cumin, paprika, coriander, garlic powder, chili flakes, salt, and pepper on a baking tray. Bake for about 35 minutes until crispy. 

Mix the Tzatziki: Combine all tzatziki ingredients in a small bowl and mix well. 

Toss the Salad: In a separate bowl, mix the parsley, red onion, cucumber, tomato, olive oil, lemon juice, and salt. 

Assemble: Spread the creamy tzatziki at the bottom of the bowls, top with the fresh parsley salad, and pile the crispy roasted cauliflower and edamame on top. Finish by sprinkling with sesame seeds and cranberries. 

Creamy Vegan White Chili

Servings: 6 bowls
Recipe from Make It Dairy Free
Husband-Tested in Alice’s Kitchen

This was a pretty tasty chili with the bonus of having roasted cauliflower (a cruciferous veggie) as one of its stars.  Top it with some salsa and/or guacamole or just a mix of fresh tomatoes and avocado.

  
For the cauliflower
2 tablespoons olive oil
1 head cauliflower, cut into florets
½ teaspoon salt
½ teaspoon black pepper

For the chili
2 tablespoons olive oil
1 yellow onion, diced
1 green bell pepper, diced
6 cloves garlic, minced
1 fresh jalapeno, diced
2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups low-sodium vegetable broth 
30 oz cannellini beans, rinsed and drained
1 cup full-fat coconut milk
8 oz diced green chiles 
15 oz corn kernels
¼ cup fresh cilantro, chopped, plus more for serving
2 tablespoon fresh lime juice
4 scallions chopped, for serving

Instructions
Preheat oven to 425˚F and grease a baking tray. In a large bowl, add cauliflower, drizzle with olive oil and stir. Then sprinkle evenly salt and pepper. Add to your prepared baking sheet in an even layer with the cut side facing down. Roast for 20 to 25 minutes, or until a fork pierces through easily. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper and sauté 4 minutes until softened. Add garlic and jalapeño and sauté 30 seconds longer. Add in cumin, oregano, salt, chili powder, black pepper and cayenne. Stir until fragrant about 30 seconds. Add veggie stock and bring mixture to a boil then reduce heat to medium-low to simmer. Meanwhile, to a blender, add 1 cup of beans, ¼ cup broth from soup, 1 cup coconut milk, and both cans of green chilis. puree until nearly smooth**. Add pureed mixture, along with corn and remaining beans and stir well. Simmer for 10-12 minutes. Stir in cilantro, cooked cauliflower, and fresh lime juice. Let cook for 2-3 minutes or until everything is the same temperature. Serve with more cilantro, scallions, avocado slices and tortilla chips if desired.

Notes
Why does it matter the cut side is down on the cauliflower? This will increase the level of caramelization, which adds flavors to the overall dish.
For reduced spice: Leave out the fresh jalapeño and either use 2 cans of mild diced green chilis or for a really reduced spice, only use 1 can

Spicy* Turmeric Pickled Cauliflower

Recipe from Chef Reilly Meehan (Instagram)
Husband-Tested in Alice’s Kitchen
Makes 2 (1 quart) Mason Jars

These spicy turmeric cauliflower pickles are just lovely. They will keep for a few weeks in the fridge.  Make a batch today so you’ll have a little flavor pop with your meals. 

1 head cauliflower (I used ½ head purple and ½ head orange.)
1¼ cup white vinegar
½ cup apple cider vinegar
¼ cup sugar
½ cup water
2 teaspoons salt
1-2 serrano peppers, sliced (I used one so that it wouldn’t be too spicy for the hubster.  You can also remove the seeds and the membranes to remove some of the heat.)
1 inch piece ginger, cut into chunks
3 cloves garlic, smashed
1 teaspoon peppercorns 
½ -1 teaspoon red pepper flakes (I used ½ teaspoon.) 
1 teaspoon ground cumin
1-2 teaspoons turmeric (I used 1 teaspoon because turmeric flavor can be a bit strong.)

Place all ingredients (except cauliflower) into a pot over medium heat and bring to a boil. Once it boils, turn to low and steep for 10 minutes.
Cut the cauliflower head into bite-sized chunks then place into a pickling jar, layering with the ginger, garlic and serrano pepper(s) from the pickling liquid. 
Pour the hot liquid over the cauliflower.  If the cauliflower is not covered with liquid, just add a bit of water to the jar until they are. Allow to sit at room temp for 30 minutes before popping on the lid. They will be ready to eat the next day and will get better the longer they “pickle” in the fridge.
Store the jars in the fridge for up to 4 weeks.
 

Miso Lentils with Caramelized Cauliflower (vegan)

Recipe from BOSH
Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

My husband and I loved this dish.  Though the ingredient list is long, most of the ingredients are spices.  The method is pretty basic. Be sure to have everything measured and prepped before beginning, as it comes together quickly. The dish tasted quite good as leftovers, so you can make this on your food prep day. Be sure to serve with some sort of grain and/or flat bread for soaking up the delicious sauce.  

Ingredients for the Cauliflower
1 medium cauliflower, cut into small florets
1 Tablespoon olive oil
2 Tablespoon brown rice miso paste
1 Tablespoon soy sauce
1 Tablespoon maple syrup
1 Tablespoon balsamic vinegar

Ingredients for the Lentils
1 teaspoon coriander seeds
2 medium onions, chopped
4 cloves of garlic, minced
2 inch piece of fresh ginger (I used 1 Tablespoon minced ginger from a jar.)
1 red chili (I used ½ jalapeno, minced)
2 teaspoons smoked paprika
2 Tablespoons olive oil
2 Tablespoons plant-based butter
1 teaspoon mustard seeds
1 teaspoon cumin seeds
6 curry leaves
1 bay leaf
1 teaspoon turmeric
1 teaspoon smoked paprika
15 oz. can of chopped tomatoes
2 (15 oz.) cans lentils (I used 2 cups cooked homemade French lentils. Be sure to rinse and drain the lentils whether you’re using canned or homemade.)
2 Tablespoon miso paste
1 small lime, juiced (I would begin with 1 Tablespoon juice, taste and then go from there.)
1 Tablespoon minced fresh cilantro

Ingredients for Serving

½ cup plant-based yogurt
1 Tablespoon fresh lime juice, or to taste
Salt and pepper, to taste

the Roasted Cauliflower florets
Toasted seeds (I used Smokey Granola.)
Plant-based Naan bread or Roti or brown rice or other grain

Preheat the oven to 425F. Cut the cauliflower into bite-sized florets.  Add the olive oil, miso paste, soy sauce, balsamic vinegar, paprika and maple syrup to a large bowl. Whisk together well.  Add the cauliflower and toss until thoroughly coated. Transfer to a baking tray and roast for 30 minutes, mixing half way until tender and caramelized.

Heat the oil and butter in the pan over medium heat.  Add the mustard seeds and coriander seeds and fry for 30 seconds or until they start to pop. Add the cumin seeds, curry leaves, bay leaf and fry for 1 minute until fragrant.  Add the onions and the chili to the pan and fry for 6-7 minutes until soft and golden. Add the turmeric and paprika and fry for 30 seconds. Add the rinsed and drained lentils and stir for 2 minutes. Add the tomatoes, miso paste and maple syrup, stir to combine and simmer for 3-4 minutes. Pour in the coconut milk, stir to combine and simmer for 3-4 minutes.  Add the lime juice and cilantro.  Stir, taste and adjust seasoning. 

 
Add the coconut yogurt, lime juice, salt and pepper, to taste, to a small bowl and stir to combine. Add a little water to loosen if needs be. Drizzle over the yoghurt, sprinkle over the toasted nuts/seeds, garnish with cilantro leaves, top with the cauliflower florets and serve immediately with the bread of your choice or grain.

Chopped Creamy Dill Pickle Salad

Recipe from The First Mess

Husband-Tested in Alice's Kitchen

Makes 4 servings

Crunchy and crisp vegetables combined with a tangy, dairy-free dill pickle dressing makes for a perfect autumn dinner with friends. The toasted and seasoned breadcrumbs add extra flavor and crunch. 

Creamy Dill Pickle Dressing

⅓ cup raw cashews, soaked for at least 2 hours and drained*

⅓ cup chopped dill pickle (about 1 large pickle)

⅓ cup + 1 Tablespoon water

1 tablespoon pickle brine

1 tablespoon white wine vinegar

1 tablespoon nutritional yeast

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon maple syrup or agave nectar

Sea salt and ground black pepper, to taste

¼ teaspoon dried dill weed

Seasoned Breadcrumbs & Salad

1 tablespoon olive oil

1½ cups fresh breadcrumbs**

1 teaspoon nutritional yeast

½ teaspoon onion powder

¼ teaspoon dried dill weed

sea salt and ground black pepper, to taste

2 cups finely chopped kale (lightly packed)

2 cups finely chopped red cabbage (I used a slaw mix.)

2 cups chopped romaine heart (I used greens mixture because that's what I had.)

2 cups finely chopped cauliflower (about ½ small head of cauliflower)

¼ cup chopped fresh dill (optional)

Instructions

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

Recipe Notes

*For a quick soak, you can add boiling water to the cashews and let them soak for 30 minutes while you prep the rest of the ingredients.

**For fresh breadcrumbs, just pulse bits of bread in a blender or food processor until you have uniformly small pieces.

You can make the salad components in advance.

Cauliflower Steak with Pesto Lentils, Lemon Garlic Sauce and Greens

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes 2 generous servings (Can be easily doubled.)

This looks fancy and complicated.  No worries though.  It's quite simple to make, especially since you can make the lentils, lemon garlic sauce, and the walnut dukkah a couple of days in advance.  Then it's just a matter of roasting the cauliflower and sautéing the greens.  It is fancy looking and tastes so delicious, therefore, it's perfect for serving company.  

Lentils**: (These measurements will make a bit more than what you need for this recipe.)

1 cup dry French Lentils

Water

1 Stock Cube, crumbled

1 Bay Leaf

Basil Pesto (Here's a recipe for a vegan version of pesto.)

The lentils can be prepared using the bay leaf and stock cube a few days in advance and then be reheated when you're ready to serve this dish. You will only need about 1 cup cooked lentils.  Scoop out about 1 cup of the cooked lentils.  Add 1 Tablespoon of pesto and mix it into the lentils.  Set aside until you're ready to serve.  The remaining lentils can be frozen or used to make a salad or a wrap.

Lemon Garlic Sauce:

5 Tablespoons Sour Cream or Vegan Sour Cream or Plain Greek Yogurt

1 clove garlic, minced

Zest from 1/2 lemon

1 Tablespoon fresh lemon juice

Stir all the ingredients together in a small bowl.  Set aside.  You can chill this until it's time to serve.

Cauliflower:

1 large head of Cauliflower

2 Tablespoons Olive Oil

Kosher Salt, to taste

Freshly ground Pepper, to taste

Basil Pesto (Here's a recipe for a vegan version of pesto.)

Preheat the oven to 400F. Remove the outer leaves from the cauliflower head.  Cut two thick slices/slabs out of the cauliflower.  Save the remaining cauliflower for another recipe.  Place the slabs onto a parchment lined baking sheet.  Drizzle both sides with olive oil and sprinkle with salt and pepper.  Roast for 15 minutes and then carefully flip the slabs over. Roast another 15 minutes.  The cauliflower steaks are done when a sharp knife can easily go through and they are golden brown around the edges.  Remove them from the oven and spread 1 Tablespoon of pesto on both sides of each cauliflower steak. 

Greens:

4 cups or so of your favorite greens (kale, spinach, etc.)

1 clove garlic, sliced or minced

1 Tablespoon olive oil

While the cauliflower is roasting, heat the oil over medium heat in a large skillet.  Add the garlic and greens. Saute until the greens are wilted but still bright green.

Toppings: (optional)

3 Tablespoons toasted pumpkin seeds OR Homemade Walnut Dukkah (recipe follows)

To Assemble:

Spoon half of the lemon cream on each of two plates.  Smear it around so that it makes a round layer of cream on the plates.  Scoop out about 1/2 cup of the cooked pesto lentils on top of the lemon cream circles.  Carefully place a cauliflower "steak" on top of the lentils.  Spoon the sauteed greens on top of the cauliflower steaks.  Sprinkle with the Homemade Walnut Dukkah or toasted pumpkin seeds.  Serve.

How to Prepare French Lentils**: 
Place 1 cup of French Lentils in a sieve. Place the sieve over a bowl. Pour water over the lentils filling up the bowl with the water.
Swish the lentils around in the water by shaking the sieve. Drain the lentils by lifting the sieve out of the bowl of water.
Place the lentils in a saucepan. Add fresh water to the saucepan to cover the lentils by a good inch. (At this point, if desired, you can add some herbs such as a bay leaf or fresh thyme, spices, a stock cube, or aromatics such as onion and/or garlic to the pot.) 

Turn on the heat and bring the contents to a boil.
Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well using that sieve again.
When the lentils are cooled to room temperature, place them in an air tight container and refrigerate. 

1 cup of uncooked French Lentils will yield almost 4 cups when cooked! French lentils taste great added to your favorite salad. They also taste great in a wrap.
1 cup of cooked French Lentils have a whopping 15 grams of fiber. They are a good source of protein too. Here's a Husband-Tested Recipe for a Simple Lentil Salad that would make a great Meatless Monday meal.

Homemade Walnut Dukkah: Makes roughly 1 cup (more than what you'll need for the above recipe)

1/2 cup walnut halves

1/3 cup sesame seeds

2 Tablespoons cumin seeds

2 Tablespoons coriander seeds

1 teaspoon flaked sea salt

Preheat the oven to 350 F.  Place the walnuts on a baking pan and roast them for 5-10 minutes or until they become slightly darker and fragrant. Remove the walnuts and set aside. Toast the sesame seeds in a skillet over medium heat, about 3 minutes or so.  Place the sesame seeds in a bowl with the walnut pieces.  Add the cumin and coriander seeds to the now empty skillet and toast for 2 minutes, stirring frequently.  (They will making a popping sound.) Place the toasted spices, the walnuts, the sesame seeds, and salt in a spice grinder and grind.  Store in an air tight container in the fridge.  Sprinkle over salads, soups, hummus and anything else you fancy.

Buffalo Cauliflower & Chickpea “Dump & Bake” Casserole (Vegan)

Recipe from http://frommybowl.com

Husband-Tested in Alice’s Kitchen

Serves 4-6

If spicy is your thing then you will love this dish as we most certainly did.  Of course, the other great features of this dish besides the flavors are that it is super simple to make and it’s filled with good-for-you ingredients. 

2 cups vegetable broth

½ cup buffalo hot sauce

¼ cup nutritional yeast

1 teaspoon onion powder

1-2 ribs celery, finely sliced

2 cups cooked chickpeas, drained and rinsed

½ medium head cauliflower, chopped into bite-sized florets (about 2 cups)

1 cup uncooked brown rice (I use brown basmati rice.), rinsed and drained

2-3 cloves garlic, peeled and minced

Scallions, for garnish

Preheat the oven to 400F.  Mix the vegetable broth, hot sauce, nutritional yeast, and onion powder together in a medium pot.  Bring it to a boil over high heat.

While the liquid is heating up, put the chickpeas, the cauliflower, celery, brown rice, and garlic in a 9” X 13” baking dish.  Pour the boiling liquid over the vegetable/rice mixture.  Stir together really well to distribute all the ingredients evenly and so that everything is coated in the liquid.

Cover the casserole with a piece of parchment paper and foil.  (If your dish has a glass lid, you can cover the casserole with the parchment paper and then the lid.)

Bake in the middle of the oven for 60 minutes.  Remove from the one and top with the scallions, if using.  Refrigerate the leftovers in a sealed container for up to one week or in the freezer for up to one month.

Serve this casserole with steamed greens or with a green salad and a piece of whole fruit for a complete meal.

Snickerdoodle Tahini Date Smoothie (Vegan)

Recipe from AmbitiousKitchen

Makes 1 generous serving

Husband-Tested in Alice’s Kitchen

This smoothie is a very nice change to the usual fruit and banana smoothies that are the usual.  We loved the tahini flavor in this smoothie.  I also loved that one of the ingredients is frozen cauliflower. The cauliflower not only adds some nutrition to the mix, but also helps to thicken the smoothie. You might think that’s a bit strange in a smoothie, but the cauliflower is undetectable. 

Smoothie Ingredients:

3 large pitted Medjool dates (¼ cup packed pitted Medjool dates)

1 cup unsweetened almond milk OR light coconut milk, plus more to thin the smoothie, if needed

¾ cup frozen cauliflower

1 Tablespoon tahini (You could substitute any nut butter you’d like, but tahini is quite nice.)

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

Optional Smoothie Add-Ins:

1 Tablespoon cocoa powder

1 scoop of your favorite protein powder

1 Tablespoon flaxseed meal

¼ cup gluten free rolled oats

Soak the pitted dates in 1 cup of hot water for at least 5 minutes to soften them up.  While the dates are soaking, measure out the remaining ingredients.  Drain the pitted dates. Add them to a high speed blender along with the remaining ingredients. Add in and of the optional ingredients, if desired. Blend until smooth.  Add more almond (or coconut) milk to thin the smoothie, if needed. 

Broccoli Cauliflower Soup (Vegetarian with Vegan Option)

Recipe from Well Plated

Husband-Tested in Alice’s Kitchen

Makes 7 (generous 1-cup) servings

When my hubby and I decided to eat a more plant-based diet (no meat or poultry), I knew there would be some recipes I would miss, Turkey Cheeseburger Soup, being one of them.  Then I stumbled upon this meatless recipe and gave it a try.  We loved the soup. It’s satisfyingly creamy and chunky, perfect for a cold day.  This soup recipe will now replace the turkey soup in my soup repertoire.  See the notes below if you wish to make this soup vegan.

2 Tablespoons extra virgin olive oil

2 Tablespoons unsalted butter

1 medium onion, chopped

2 large carrots, scrubbed and chopped into ¼ inch dice

2 cloves garlic, minced

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ teaspoon dried thyme

¼ cup white whole-wheat flour (or all-purpose flour or gluten-free flour)

3 cups low sodium vegetable broth or Homemade Vegetable Broth

1½ cups nonfat milk or whole milk or unsweetened plain almond milk (I used the almond milk option.)

1 medium head broccoli, cut into small florets

1 medium head cauliflower, cut into small florets

1 teaspoon Dijon mustard

1 cup shredded sharp or extra sharp cheddar cheese

¼ cup nutritional yeast or finely grated Parmesan

In a large pot, heat the oil and butter over medium-low heat until the butter melts.  Add the onion and cook until it is very brown and soft, about 8 minutes.  (This develops big flavor so be patient.) Increase the heat to medium.  Add the carrots, and cook for 3 minutes, stirring occasionally.  Stir in the garlic, salt, pepper, and thyme.  Sprinkle the flour over the vegetables and mix to combine.  Cook until the flour disappears, about 2 minutes.  Slowly stir in the broth.  Add the milk, broccoli and cauliflower.  Bring to a simmer.  Place a lid over the pot, leaving it partially uncovered, and let simmer until the broccoli and cauliflower are tender, about 15 minutes, stirring occasionally.  Stir in the Dijon mustard.  With an immersion blender, puree the soup until it is thick and creamy but still has some texture to it.  Stir in the cheese and nutritional yeast.  Continue stirring until the cheese is melted and the soup is creamy, 2-3 minutes. Taste the soup and adjust to taste with salt and pepper, if needed.

Notes:

To store, put into an airtight container in the fridge for up to 4 days.  To freeze, place soup into an airtight freezer-safe storage container, and freeze for up to 3 months.  Let it thaw overnight in the fridge before reheating.

To make this vegan: Use almond milk and vegan butter.  Omit the cheddar and use nutritional yeast instead of Parmesan plus 1 Tablespoon freshly squeezed lemon juice with almond milk.

Nutritional Information: (1 generous cup) 249 calories; 14 g fat (6 g sat. fat); 27 mg cholesterol; 815 mg potassium; 21 g carbohydrates; 5 g fiber; 7 g sugars; 14 g protein; 3822% vitamin A; 120% vitamin C; 257% calcium; 2% iron