Spring is in the air… and so is that feeling of new love<3 We die for this heartwarming shot of Bob Dylan!
Spring should be on its way soon and this just seems like the perfect recipe to get ready for it!
This soup has a pleasant depth and is slightly sweet from the addition of those pretty orange potatoes and roasted cauliflower. The sweetness is delicately enhanced with a light sprinkle of garam masala. And, the chunky veggies and thick and creamy broth make it good choice for lunch or a light dinner.
Sweet Potato Cauliflower Soup
yield: 6 to 8 servings
- 1 large head cauliflower (the one I used was at least 7″ in diameter
- olive oil for drizzling
- Few dashes garam masala (optional)
- 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
- 1 sweet onion, diced
- 2 cloves garlic
- 7 cups filtered water
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.
Recipe found at: http://www.allysonkramer.com/2011/10/sweet-potato-cauliflower-soup/
The neon lights of Vegas and New York have nothing on the Northern Lights.
Vegan Cauliflower Pizza Bites
Prep time: 10 Minutes - Cook time: 30 Minutes - Total time: 40 Minutes
Yield: Makes 24 Vegan Cauliflower Pizza Bites
- 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
- 1 Tsp Oregano
- 2 Tsp Parsley
- 1/4 Tsp Garlic Powder
- 2 Tbsp Coconut Oil
- 1-2 Tbsp Frank’s Hot Sauce
- 1 Flax Egg (1 Tbsp Ground Flax and 3 Tbsp Warm Water)
- 1/2 Cup Firm Tofu
- 1/2 Cup Chickpeas (Cooked and Drained)
- Pre-heat your oven to 450 F.
- Spray your mini muffin tin with a healthy cooking oil.
- Make your flax egg – Place ground flax and 3 tbsp of water in a small bowl – set aside to let thicken.
- In a hot frying pan stir-fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
- Place all other ingredients into your food processor and blend until smooth.
- In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
- Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
- Place in your oven and bake for 30-35 minutes.
- Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
- Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
- Use organic, natural pizza or pasta sauce for dipping (or make your own sauce- Simple Marinara Sauce link).
Recipe found at: http://www.damyhealth.com/2012/06/vegan-cauliflower-pizza-bites/
Fashion in Nature
"How many worlds"
Oh this is just a stunning image, filled with grace and poise. So beautiful and wise.
"A dream doesn’t become reality through magic; it takes sweet, determination and hard work." Colin Powell
Beer-Battered Tofu Sticks with Ranch Dressing
1 (14-ounce) package extra firm tofu
¾ cup all-purpose flour
¾ cup beer (preferably ale)
1½ cups panko
1½ teaspoons salt
¾ teaspoon paprika
¼ rounded teaspoon black pepper
canola oil for the pan
1 cup imitation mayonnaise (I use Vegenaise)
1/3 cup imitation sour cream
¼ cup unsweetened almond milk
1 tablespoon lemon juice
1 tablespoon dried chives
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
½ teaspoon dry mustard
Drain tofu and wrap in a towel. Press excess water out of tofu by placing a couple of plates on top of it and allowing to sit for 15 minutes.
Meanwhile, prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.
Cut tofu into ¾” wide sticks. Pat dry. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper.
Heat 2 tablespoons canola oil in a large frying pan over medium-high heat. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.
Enchanting and enthralling
Not being a winter person, I have been working on my meditations. I have been using them to take me to warm tropical getaways. Working to feel and experience everything I would, if I were to actually be there. The salty, humid air. The blanket of warmth, encasing my body from the heat of the sun, the sand in my toes, and smell of lush fresh greens all around. The sounds of exotic creatures, that splashing of waves. Each meditation becomes more real, and more authentic than the last, and is getting me through the coldest of winters, Chicago has had in over 20 years.
Work, finances, obligations, no longer need keep you from escaping your realities for a little while.