Posted on

Easy Whole Roasted Cauliflower

My husband and I have been talking about me making this for longer than I can remember. So today is the day. It is simple to make, yet it does take a little time. However, most of that time is hands off. The oven is doing all the work, which is okay with me.

DSC_0044 108

The recipe generously serves four. That means we will have leftovers for lunch tomorrow.

Gravy:

  • 2 1/4 c vegetable stock
  • 1/4 c coconut aminos
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp Savory Spice Blend
  • 3 tbsp cornstarch

Combine all the ingredients in a large bowl and whisk together.

Preheat oven to 450 degrees.

Cauliflower and Veggies:

  • 1 whole cauliflower, leaves and center stalk removed,
  • 4 large carrots, large chopped (I used rainbow carrots for their variety of flavors and colors)
  • 4 medium potatoes, large chopped
  • 16 oz. whole button mushrooms, halved
  • 1/2 c vegetable broth

Dip cauliflower into gravy mixture until it is thoroughly coated.

Note: I let the cauliflower head marinate in the gravy mixture while I cut up the other veggies.

In a large baking dish or cast iron skillet arrange the cauliflower in the center and the remaining veggies around the cauliflower.

Pour vegetable broth over carrots and potatoes. This will help the veggies steam. Pour half the gravy over all the ingredients. Cover baking dish and bake for 40 minutes.

Uncover baking dish and pour remaining gravy over all the ingredients. Bake for 30 minutes. (I did baste all the veggies about half way through this second roasting.)

DSC_0049 41

Serve. Eat. Enjoy.

Posted on

Air Fryer Brussel Sprouts

My Air Fryer is mostly a french fry fryer, so I thought I would try brussel sprouts in the air fryer. This recipe has three ingredients, not counting any sauce. Some of you are probably a little more experienced with the air fryer then I am. I have not had it very long, but I plan on trying out some new recipes using this wonderful machine.

Combine all the ingredients into a bowl and toss until the brussel sprouts are coated with the seasoning.

DSC_0044 86

I have a Nuwave air fryer, The directions call for preheating at 400 degrees for 10 minutes.

Add sprouts to air fryer basket and cook for 10 minutes. Pause cooking process to shake sprouts about half way through. The sprouts are done when they are fork tender and caramelized on the outside.

Serve with your favorite sauce. I like maple syrup.  You could do a combination of maple syrup and stone ground mustard. Both ways are tasty.

Note: You may have to take out the smaller sprouts and continue cooking the larger ones.

DSC_0046

Posted on

Roasted Baby Golden Beets

We went to Whole Foods yesterday. It was a fun trip. It is a vegan eaters dream. I decided I would pick out two vegetables that I have never made before – Beets and Orange Cauliflower. I have had beets one time in a restaurant, and I loved them. I saw these golden baby beets and knew I had to make these as one of my new veggies.

I served this in a salad. The recipe will follow soon in another post. If you have not tried golden beets you are missing out on a truly delicious bite.

  • 4 baby golden beets with leaves
  • All-purpose seasoning

Preheat oven to 375 degrees.

Wash beets thoroughly. Cut ends off of beets. Save the leaves for future use.

DSC_0044-75.jpg

Place beets into a parchment baking bag or make a packet out of the parchment paper and sprinkle with my All-purpose seasoning.

DSC_0045 58

Lay parchment packet onto sheet pan. Place into oven and bake for 60 -75 minutes. The beets should feel tender to the touch, but not mushy.

Remove from oven and let cool until you can touch them so that they can be sliced.

DSC_0052 16

Note: This would be the time you would peel them if you prefer. It is a personal choice.

Serve. Eat. Enjoy.

Posted on

Batch Cooking – Vegetables

Batch cooking is one of my favorites ways to get a lot of variety into my meals throughout the week. By chopping and dicing one time during the week I can get a lot of my meals half way finished before it is time to eat.

This is just a sampling of what I do. I try to vary the vegetables every week, so it does not get boring.  This is what was in my refrigerator at the time.

  • Green Beans
  • Eggplant
  • Carrots
  • Zucchini
  • Sweet Potatoes

There really is no rhyme or reason to the ingredients, it is just what caught my eye when I went to the grocery, and what I had not yet used.

DSC_0041 102DSC_0043 77DSC_0044 65

I chopped all the veggies. Then I tossed them in some vegetable broth and All-purpose  Seasoning.  Then I roasted them at 425 degrees until the veggies were fork tender.  Each veggie is a little different, depending on its density. The key is the hot oven.

What to do with all of these? Well, Buddha Bowls are always good. Use brown rice, millet or quinoa for a base and go from there. There is also wraps. Use a gluten-free tortilla, some greens, the roasted veggies and your favorite sauce and you have a fabulous meal in minutes.

Soups are great for using up the remnants of the veggies. You could make it chunky or creamy by using a blender. Throw in some type of grain and greens and you have something different.

Quesadillas are a fun way to use the roasted veggies. Maybe, a tofu scramble or breakfast burrito. There are so many possibilities, and you do not have to eat the same thing over and over.

Just by adding a few seasonings or some fresh items you can transform any meal.

I mentioned sauces. Everything tastes better with a sauce. Here a few I like to use.

I hope I gave you some fresh ideas to help your meals come together. There is no need to spend the whole day or evening in the kitchen if you do not want to. Let it not be a chore, but a culinary adventure.

DSC_0047 41

 

Posted on

Roasted Potatoes & Green Beans with Walnuts

Roasting is my favorite way to prepare vegetables. It enhances their natural flavors, making them come alive. By roasting my veggies my hands are free to work on other parts of the meal while the veggies do their thing.

This mixture has color, crunch, crispy and creamy all on one sheet pan – Yum. the smell is divine. I generously season the vegetables with my All-purpose Seasoning. This recipe is under 5 ingredients.

DSC_0043 70

  • 16 oz baby golden potatoes, quartered to like sizes
  • 10 oz green beans, fresh
  • 1 c walnuts, shelled
  • All-purpose Seasoning
  • Cooking Spray (optional)

Preheat oven to 400 degrees.

Spread veggies out evenly onto a sheet pan.

Spray veggies with cooking spray. (optional)

Generously season veggie mixture with All-purpose Seasoning.

DSC_0041 94

Roast vegetables for 20 minutes. Stir vegetables halfway through the cooking time.

Serve. Eat. Enjoy.

DSC_0043 70Note: My All-purpose Seasoning is for sale in my Online Store Page or you can find the recipe in my basics category.

Posted on

Savory Roasted Butternut Squash and Broccoli

When I roast vegetables I try to roast a mix of different types and colors of veggies. This makes your meals more interesting and nutritious. These two different veggies make such a beautiful combination. They are bright, colorful and delicious.

I used my new Savory Spice Blend on these lovelies and the have came out of the oven amazing. I am looking forward to you trying this new spice blend blend.

  • 1 bag of broccoli florets, frozen
  • 1 bag of butternut squash frozen, cubed
  • Savory Spice Blend

Preheat oven to 400 degrees. Line sheet pan with parchment paper or a silicone mat.

Spread out vegetables evenly onto prepared baking sheet. Sprinkle Savory Spice Blend onto veggies.

DSC_0042 74

Roast vegetables for 20 minutes. Stir vegetables halfway through the roasting process.

DSC_0050 18

Serve. Eat. Enjoy.

DSC_0051 12

Posted on

Smokey Southwestern Roasted Cauliflower with Lime

This was another assignment for my cooking class. The lesson was roasting vegetables without oil. The outcome of the assignment turned out very well. I divided the finished product to use in two different dishes. One for a bowl meal and the other for a creamy dip.

Today I will show you the base of these two different dishes. Then I will do two other posts for these two dishes another time. Actually, I think I will have three different meals out of this sheet pan of cauliflower. I love it when I can stretch an ingredient into multiple different meals.

Note: You can find the recipe for Smokey Southwestern Seasoning in the basics section or you can purchase the blend pre-made on my store page.

DSC_0042 63

Preheat oven to 450 degrees. Line a sheet pan with parchment paper or silicone baking mat (this is what I used).

In a large bowl mix together broth, half of lime – juiced and Smokey Southwestern Seasoning.

DSC_0043 51

Stir in cauliflower florets into marinade.

DSC_0044 42

Evenly distribute cauliflower onto sheet pan. Add lime half to sheet pan.

DSC_0045 33

Roast cauliflower for about 20 minutes. Halfway through roasting process stir cauliflower.

Remove from oven. Using tongs to pick up lime half and squeeze juice of lime onto roasted cauliflower. Stir.

DSC_0046 29

Serve. Eat. Enjoy.

DSC_0041 74

Posted on

Baby Potatoes Topped with Spinach Artichoke Dip

The truth is I made this up for a meal for myself. It wasn’t this pretty, yet it is just as tasty. This is a little bit more elevated to the original Warm Spinach-Artichoke Dip just by switching out the base ingredient. These would be great for small parties : Baby showers, Dinner parties, and even a Girl’s Night In. There are so many possibilities.

I have a secret for you, but you can tell anyone you want. I used leftover roasted baby potatoes for these little delectable bites. The combination is … it is so hard to put the right words for these little bites. They are that good and they look pretty.

I promise people will think you worked really hard. I made these a day ago. All I had to do was warm the spinach dip and baby potatoes in the microwave and assemble. However, they are just as good cold.

  • Spinach-Artichoke Dip
  • Roasted Baby Potatoes
  • Fresh Parsley

Slice as many Roasted Baby Potatoes as you think you will need. I would use about 4 halves per person. Warm in microwave (if using leftover, cold potatoes). Otherwise, slice potatoes in half when you are able to handle them.

Warm Spinach-Artichoke Dip in microwave until heated through. Length of time depends on your microwave.

Assembling is extremely simple. I like to give the potatoes a light smash, just enough to give them a slightly flat base. This helps the potatoes stay upright. Put a dollop of dip on top of the potato. I used a teaspoon, however you could use a snipped ziplock bag and pipe it onto the potato. That would probably be easier. Garnish with a fresh parsley leaf.

DSC_0047 1

Share. Eat. Enjoy.

 

Posted on

Warm Spinach Artichoke Dip

I plan on using this dip for our Super Bowl Party. The boys (men) all come over and we eat and watch the commercials and the game too. So I am testing it out now, you know, just in case there needs to be any tweaking to the recipe. However, I think it is perfect the way it is.

I will probably be working on a couple more recipes for the big game. So keep a watch out for more to come.

  • 2 tbsp vegetable broth
  • 1 onion, chopped
  • 1 tbs garlic, minced
  • a couple of dashes of red pepper flakes
  • 8 oz. baby spinach
  • 16 oz. silken tofu, drained
  • 1/2 c nutritional yeast flakes
  • 2 tbsp lemon juice
  • 3 tsp all-purpose seasoning, divided, (2 tsp- 1/2 tsp – 1/2 tsp)
  • 14 oz canned artichoke hearts, drained
  • Bread or tortilla chips

Preheat oven to 350 degrees. Grease 8×8 baking dish

In a large skillet, heat broth over medium-high heat. Add onions. Sprinkle 1/2 tsp of all-purpose seasoning onto onions; stir. Cook until onion are softened and golden.

Reduce heat to medium-low and add artichoke hearts, spinach and 1/2 tsp of all-purpose seasoning. Stir mixture until spinach is wilted.

In a blender or food processor, blend together tofu, nutritional yeast, lemon juice and 2 tsp all-purpose seasoning until smooth. Add onion, spinach and artichoke hearts to tofu mixture. Pulse about 15 times. Add red pepper flakes.

Pour mixture into prepared baking dish. Bake for 30 minutes, until top of dip is golden.

DSC_0034 36

Let cool about 5 minutes. Serve with bread, crackers or tortilla chips.

Share. Eat. Enjoy.

DSC_0036 32

 

Posted on

Brussel Sprouts and Cranberries 3.0

This might just might be my favorite version of Brussel Sprouts and Cranberries. The original version was Brussel Sprouts and Cranberries. The second version I add butternut squash, just as appealing and tasty as the first. However, this version ranks right up there with the first two.

The 3.0 version uses compound butter, an orange and pecans – Yum. Just a little twist, but oh so good.

DSC_0035 24

  • 1 pound of Brussel sprouts, halved
  • 1 c cranberries, fresh or frozen
  • 1/2 c pecan, pieces
  • 3 tbsp compound butter, cut into cubes (see website)
  • all-purpose seasoning (see website)
  • 1/4 c maple syrup

Preheat oven to 400 degrees.

Spread Brussel sprouts, cranberries, pecans evenly onto a sheet pan.  Dot compound butter onto Brussel sprout mixture. Generously sprinkle all-purpose seasoning onto veggies.

Roast in oven about 20 minutes or until Brussel sprouts are fork tender.  Stir vegetables about midway through roasting time.

Drizzle Maple syrup over veggies. Stir. Serve. Eat. Enjoy.

DSC_0040 4