snackalupagus:

dinnerwasdelicious:

Garlicky Cauliflower Steaks with Lemon and Parsley

Cauliflower isn’t the sexiest vegetable.

It’s lumpy, it’s bumpy, and it kind of looks like it’s made of wax. Decades of abuse by well intentioned crudité trays and low-carb devotees have made our primary association with this brassica a bland, squeaky mess that smells like someone gently farted into a shoe. They leave it raw, which is just gross, or steam it to death, ruining its gorgeous texture. But Cauliflower can be fucking good. While it may never be Beyoncé, it doesn’t have to be LaTavia Roberson.

Think of cauliflower as Kelly Rowland. It’s a great, easy to work with side and, occasionally, it makes an outstanding main dish all on its own.

The key to making Cauliflower delicious— the key to making any food you may be averse to delicious— is handling it properly. As with all cruciferous vegetables, proper handling means roasting. Cooking hot and more or less dry minimizes the damage done by glucosinolates (also known as the sulfur rich compounds that makes veggies get stinky) and adds layers of deliciousness via the Maillard reaction. While cauliflower may not be inherently sexy, it’s also not garish or showy. It’s subtle, you could even call it sophisticated.  Its sweetly nutty, creamy stalks make a perfect canvas for bold flavors like curries, ballsy tomato sauces, or, in this case, all of the garlic, parsley, and lemon in your zipcode.

Serve it as a cozy side for mussels, or try it on top of a big-ass salad as a surprising, vegan sub for chicken breast.

Garlicky Cauliflower Steaks with Lemon and Parsley

inspired by our dear friend Rachel Humphrey

• 1 head Cauliflower
• 3 tbsp Olive Oil
• 1 cup Parsley, finely chopped
• 4 cloves Garlic, finely chopped
• Juice and Zest of ½ Lemon
• 1 tsp Paprika
• Salt and Pepper, to taste

Serves: 4-6 as a side, 2 if it’s your main

Preheat your oven to 475 degrees. Line a large cookie sheet with tinfoil or a silicone liner to save yourself a few minutes of scrubbing.

Remove the leaves from the Cauliflower and try to not damage too much of the stem. Thoroughly rinse, and then slice the Cauliflower into ½ inch slices. At the ends, you will have odd bits that are a little less pretty, and that’s okay. They get extra caramelized and taste great.

In a large bowl combine Olive Oil, Parsley, Garlic, Lemon Juice and Zest, Paprika, and a small pinch of Salt. Carefully toss the Cauliflower in this mixture and arrange in one even layer on the cookie sheet. If you have extra of the marinade/mixture/stuff, slather it on top of everything once its on the tray.

Roast in the oven (obviously) for about 15 minutes, or until things are golden brown and crispy on the edges.

I am always looking for a good cauliflower recipe.

Corn & Edamame Salad

• 2 cups shelled edamame (frozen)
• 1 cup fresh or frozen corn
• 2 tsp. toasted sesame seeds
• 2 tbsp. sesame oil
• 1 tbsp. rice vinegar or red wine vinegar
• 1 generous tbsp. soy sauce or tamari

this is a new staple in my diet, i friggin love it. it’s so quick and easy and delicious.

Ingredients

• 2 tbl Olive Oil
• 6 shallots, sliced thinly
• 2 cups of seitan
• 1/2 lb brussels, quartered (abt 2 cups once sliced)
• 4 cloves of garlic, minced
• 1/2 tsp dried thyme
• 1/4 tsp dried tarragon
• 1/2 tsp salt pinches of ground black pepper
• 1/2 c sun dried toms, chopped into bite size pieces
• 2 cups veggie broth
• 1/4 c red wine (any wine will do rally)
• 4 cups chopped kale

Directions

1. Preheat pan. Saute shallots and seitan in about 2 tbls of Olive oil, about 5 mins, until they have browned
2. Add brussels and saute a bit more, add more olive oil if need be.
3. Add garlic, herbs, s&p, saute a bit more. Mix in sun dried toms.
4. Add veggie broth and wine. Once liquid is boiling, add chopped kale. Stir until it’s wilted.
5. Cover pan with a little room for steam to escape. Lower heat.
6. Simmer for 5-7 mins. Serve and enjoy

Acorn Squash with Apple Chestnut Stuffing

this looks incredible, but also like a lot of work. bookmarking for future ambitious cooking.

Ingredient:

• 2 acorn squashes
• 4 cups of 1/2-inch cubed, day-old sourdough or rustic bread
• 1 cup vegetable stock
• 10–12 chestnuts roasted and roughly chopped
• 1 green apple diced
• 6 fresh sage leaves chopped
• 2 tbs. olive oil
• 1 tsp. brown sugar
• 1 small diced onion salt and pepper to taste

Directions

1. Preheat oven to 450 degrees.
2. Split acorn squash in half vertically and deseed. Coat the inside cavities with 1 tablespoon of olive oil and sprinkle with salt. Place the squash face down on a baking sheet and put them in the oven for about 20 minutes or until easily pierced with a knife.
3. You can prepare the chestnuts at the same time as the squash. Mark an “X” on the flat side of each chestnut with a sharp knife. Place the chestnuts on a baking sheet with the “X” facing up and add them to the oven for 20 minutes. Remove from the oven and let them cool. After the chestnuts have cooled, peel them and give them a rough chop.
4. After removing chestnuts and acorn squash from the oven, lower temperature to 350 degrees.
5. In a pan, add the rest of the olive oil, diced onion and salt. Cook onions until slightly brown. Add the diced apple and cook until tender. Then add the brown sugar and mix until combined, being careful not to let the sugar burn. Add the chestnuts and heat through then add the vegetable stock and cook for 2 minutes until everything is nice and hot.
6. In a large bowl, combine your cooked mixture with the cubed bread. Mix gently until all the bread has absorbed the liquid. Generously salt the acorn squash then spoon the stuffing into the acorn squash halves. Return them to the oven for 20 minutes or until heated through and the tops are a bit crispy. Serve and enjoy.

(via in the kitchen with: william brinson | Design*Sponge)

omgsexyfood:

Mac & Cheese Cupcakes

(via fuckyeahdomesticity)

besttumblr:

loveandrage:

telegantmess:

theramptosilverspring:bhangbaby:picaparticularis:

Lavender Lemonade

Herb Citrus Cordial (makes 4-5 pints)

Ingredients:
6 cup sugar
Zest of 6 citrus, in large pieces of peel
4 cups fresh citrus juice
2 cup water
2 cups lavender

Method:
In a large pot bring sugar, zest, juice, and water to a boil, stirring until sugar is dissolved.
Remove from heat. Add the herbs and let the syrup infuse for at least 15 minutes.
Meantime prepare your canning jars. Strain syrup through a fine sieve, squeezing out as much syrup as possible from the herb leaves before discarding them. Boiling water process for 10 minutes.

Sip on a back porch or deck and pity those who aren’t drinking this delectable concoction.

Summertime.

yuuuuuuuuuuuum

reblogging to make when i get back home

!!!

[pitcher of lemonade and two glasses sit on an outdoor table. There’s a lemon wedge and lavender flowers on the table, and the lemonade is PURPLE because this is LAVENDER LEMONADE.]

[white cake with green icing and yellow roses that says, “I fuck-ing love cakes” in cursive]

transartorialism:

it’s true
i made this, frosting roses included.

it’s all vegan, vanilla cake, vanilla frosting, raspberry jam in the middle

I think that it’s the hyphen in “fucking” that is making me giggle so much about this cake, but omg. Want want want.

ovarycat:

rebloggingrecipes:

 

Hurry Up Alfredo
Makes 2-3 Servings

1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

[Image: A bowl of shell pasta (Is that what it’s called? Anyway, the pasta that looks like little shells.) with alfredo sauce and a sprig of basil on top, resting on a wooden cutting board with a knife and various herbs around it.]

Mmmmmmmmmmmmmmm.

aceldama:

Vegan Macarons

• 2 ¼ cups Confectioners’ sugar
• 2 cups Almond flour
• 2 Tbsp Granulated sugar
• 3 Tbsp + 1 tsp tsp Ener-G Egg Replacer
• 6 Tbsp water + 1 tsp
• 1 Tbsp Cocoa powder (omit for vanilla macarons or try Matcha powder instead)
• 1 Vanilla bean (seeds only)
• Filling of your choice, prepared.

1. Preheat the oven to 200F. Combine the confectioners’ sugar and almond flour in a medium bowl.
2. Beat the Ener-G and water with an electric mixer (or stand mixer) until it holds soft peaks. Add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the Ener-G mixture and stir gently to combine. Add vanilla bean seeds, and Cocoa (or Matcha) if using. Sift in the remaining almond flour in two batches. Don’t overmix.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip or a Ziploc bag with the corner cut off. It’s easy to fill your bag if you stand it up in a glass and fold the tops of the bag down over the edges before filling with batter.
5. Pipe one-inch-sized mounds of batter onto parchment lined baking sheets.
6. Bake the macaron for 5 minutes at 200F. Remove the pan from the oven and raise the temperature to 375F. Once the oven has reached this temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.
7. Cool on a rack before filling. I think any soft filling would work nicely – the cookies are delicate so you don’t want to be pressing them together too roughly. I chose to use the Chocolate Mousse recipe from Vegan Cupcakes Take Over the World for my filling. You could also try your favourite ganache recipe.

applesandseeds:

I’m 95% positive that I’m allergic to Gluten. I will miss you Seitan. 

(via thingstomiss-deactivated2010122)