Riced Cauliflower Salad TBG

I’m having a “mini-series” of riced cauliflower in my kitchen! Riced cauliflower is great as a raw salad, because cauliflower florets are already slightly tender and porous to start with, so, when mixed with other salad ingredients it makes a great base! So, a while, back, I tried using it as you would pasta in a classic “TBG” (tomato, basil, garlic) salad, and the results were delicious.

riced cauliflower salad with tomato, basil & garlic

2 cups raw riced cauliflower
1 tomato, diced
2 cloves chopped garlic
2 tbsp. julienned basil
2-3 tbsp. extra virgin olive oil (depending on desired oil intensity)
1/2 tsp. raw apple cider vinegar
1 tbsp. nutritional yeast
1 tbsp. hulled hempseed
Sea salt & pepper to taste Read More


Vegan Kale & Mushroom Curry

Sometimes the best meals come out of just throwing a few (or several) things in the kitchen together. The coconut milk and cashew butter in this make it an awesome vegan comfort dinner that can satiate and warm up a kitchen against any full dairy meal.

vegan kale & mushroom curry

16 oz. fresh hearty mushrooms like crimini, left whole or cut into large pieces
2 tsp. chili powder
1 1/2 tsp. curry powder
1 1/2 tsp. garam masala
1 tsp. smoked paprika
1 tsp. cumin
1/4 tsp. red pepper flakes
1 shallot, chopped
1 clove garlic, chopped Read More


Saffron Riced Cauliflower

The other day I picked up a bag of “riced cauliflower” at the market, for the first time. I have been playing around with it, both hot and as a raw salad, with delightful results. In fact, the other day I posted a candid quickie of a raw riced cauliflower salad I had created for lunch, that invoked such a positive response in the social media world, I have decided to do two “riced cauliflower” recipes in a row on here. First though, I want to share this extremely simple recipe that brings saffron into the picture. The cruciferous personality of cauliflower, both in taste and smell, seems to blend extremely well with the distinctive flavor and aroma of saffron. I enjoyed this with some seared wild tuna but you could easily add in some legumes, sprouts, and-or vegetables for a vegan entree.

saffron riced cauliflower

2 cups riced cauliflower
1 cup vegetable broth (or chicken broth for non-vegan)
1 generous pinch of saffron threads (about 1/4 tsp.)
1/4 tsp. arrow root dissolved in 1/2 tsp. water
Sea salt and pepper for taste
Fresh chopped parsley for garnish
Splash of olive oil

Place the broth and saffron in a sauce pan and bring to a rolling simmer. Let simmer until the broth is reduced by about half. Add the dissolved arrow root and stir in to incorporate. Read More


Heirloom Potato & Kale Latkes

I just whipped these up for brunch and decided they were share-worthy. The red, purple, and fingerling potatoes are a little healthier than the traditional russet potatoes. This is totally vegan but you can use real eggs instead of chia eggs, or even serve a couple poached eggs on top. To be honest, I was longing for a coupe duck eggs that I sometimes get from a local urban farmer. Having said that, I love the gooey texture in the middle that can only be a result of the chia seeds and the consistency of the heirloom potatoes doing a little happy dance. Enjoy these with some homemade ketchup or smoked trout. Yum!

Heirloom Potato & Kale Latkes

6 medium red, purple, fingerling, and-or other medium sized potato, grated- I mixed some up
2 cups chopped kale leaves
2 tbsp. chopped parsley
1 small onion, chopped
1 small shallot, chopped
1-2 cloves of garlic, mashed or grated
2 chia eggs (1 tbsp. chia seed to 3 tbsp. water, blended and set to egg consistency)
2 tbsp. nutritional yeast Read More


Stacking Up with Beets

I found a recipe for a quick vegan cheese that I really like. The recipe says it’s a “Pepper Jack” but it reminds me a lot more of a fresh cheese like queso fresco or buffalo mozzarella. In any case, I am finding it to be quite versatile and useful on many dishes, from tacos to this beet salad. You can venture into making the vegan cheese, which will require some uncommon ingredients if you aren’t used to vegan baking or cheese making. Or use a favorite cashew cheese; some spreadable cashew cheeses would work great in between the layers of beets. Or, if you eat dairy, just use a good, organic dairy cheese like burrata or buffalo mozzarella.

 beet & fresh cheese stacks with avocado-lemon dressing

4 small beets, roasted or boiled whole and cleaned of outer peel
4 pieces vegan jack or other soft cheese
1 avocado, peeled and pitted
1 lemon, juiced
1-2 cloves garlic, depending on how much garlic you like
2 small bunches of herbs like basil, mint, cilantro, or tarragon, mixed if you want
3 tsp. raw cider vinegar
1/2 cup (or more) cold water
Sea salt & pepper to taste Read More