This recipe emerged from a recipe for a Roasted Carrot Soup on the What’s Cooking Good Looking blog, but I like to chew my food and am a somewhat lazy cook anyway, so I opted out of turning the ingredients into a blended soup and created a side dish of them instead. MY, OH MY, …
Chimichurri is this amazing flavor enhancer that goes well on pretty much everything. An Argentinian staple, this recipe deviates from the original by replacing the parsley with carrot tops. This is by far my favorite way to use delicate carrot fronds. Chimichurri puts a touch of sparkle into eggs, chicken, pork, salad dressing, steak, roasted …
This recipe, inspired by one I saw here, serves one person and provides a whopping 4 servings of veg per bowl. Blending vegetables makes it easy to add extra servings in! Save yourself time by purchasing pre-cut cauliflower, using leftover roasted cauliflower from earlier in the week, or raiding the salad bar for ready-to-steam florets. …
I’m so excited about these mashed fauxtatoes! The CSA box delivered Jerusalem artichokes (also known as sunchokes) and a cauliflower that was wasting away without purpose finally found a home. The result? MAGIC. Winter’s sunchokes and cauliflower pair together for a subtlety sweet, satisfying replacement for mashed potatoes…PERFECT for when winter has you craving all …
Oh, cauliflower! Is there anything you can’t do? My first taste of Gobi Manchurian was a handful of years ago from Indian Food takeout in Portland. I was blown away by the complexity of taste and texture in these little nuggets of fried cauliflower and knew I had to make it myself. Upon exploration, …
Serves 4 Ingredients 1 head cauliflower, torn into bite-size pieces 1 cup cassava flour ~ 1 cup water 1 tsp. garlic powder 1/2 tsp. salt 2/3 cup hot sauce Preheat oven to 450F. In a medium-sized bowl, gently whisk together cassava flour, water, garlic powder and salt. You may need to add more water to …
This January, as part of leveling up my healthy habits, I started subscribing to Prep Dish. Since I’ve been in grad school I have found that getting well-rounded meals to the table reliably has become much harder, especially during finals! Prep Dish offers paleo and gluten-free, dairy-optional menu plans that are heavy in veg and …
This peanut lime vinaigrette is an adaptation from a recipe recommended to me by a member of the VIBRANCE Village of Health on Facebook. The lime lightens up the sauce a lot and, unlike a traditional peanut sauce, this one does not feel heavy and comforting for winter, but rather light and refreshing and best …
If you’ve ever had legit Mexican food these will taste familiar. It’s common to soak onions in lime and water to reduce the pungency of them before adding them to tostadas, tacos, and other South of the Border street food. I took the traditional method a step further by adding salt and letting the onions …
I am melting. Growing up, I was the kid who would be outside sunbathing when it was ninety degrees. This only happened on the rare occasion we were out of Alaska in the summer. I thrived in the heat and when I moved to Washington I’d hop on my bike the 1-2 days of …
