Candle Cafe’s Roasted Cauliflower and Fennel Soup

Thursday, November 20th, 2014

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Another hella tasty soup from Vegan Holiday Cooking! The title’s pretty self-explanatory: the base consists of roasted cauliflower (2 heads) seasoned with fennel (3 bulbs). Simply roast the cauliflower and fennel, then cook it with the soup stock for bit; blend and serve! I couldn’t find any fennel bulbs locally, so I used a mix of dried fennel seeds and ground fennel instead: 2 teaspoons of seeds and 1 teaspooon ground fennel.

If you want to be extra-fancy, you can serve it with truffle oil to garnish.

Carbs & Rec: Happy Cauliflower Day! (Belated, but still.)

Thursday, September 4th, 2014

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Technically Cauliflower Day was yesterday, but I would have had to preempt the very first Waffle Wednesday in order to make it work, and that simply would not do! As much as I love cauliflower, sweet breakfast food trumps it every. single. time.

Also a technicality: Cauliflower Day celebrates the first AND LAST time that Leslie and Ben ate cauliflower together. Leslie did not care for it. So really, this dish should feature broccoli, pizza, ice cream, or some other food that isn’t cauliflower.

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But wait! Stay with me here.

(More below the fold…)

The HappyCow Cookbook, page 186

Sunday, June 15th, 2014

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Today’s recipe is (deep breath!) Roasted Spaghetti Squash, Cauliflower, Garlic, and Mashed Potatoes with Porcini Mushroom Gravy from the Peacefood CafĂ©. Page 186 in The HappyCow Cookbook for short!

It sounds like more trouble than it is! Truth be told, the spaghetti squash and cauliflower all but cook themselves: just prep and bake for an hour and 15-20 minutes, respectively. That gave me exactly the right amount of time to make the gravy and mashed potatoes.

The gravy’s pretty simple, though I did have to add an extra 1/2 cup water + 2 tablespoons arrowroot on top of the cornstarch to thicken it to my liking. Plus I couldn’t find porcini mushrooms, so methinks my version tasted a bit more like vegan chicken broth than the original, but no matter! It was pretty bangin’ anyway.

The mashed potatoes were made infinitely easier with the help of my brand spanking new potato ricer. (Magic!) There were no tears or curse words to be found, and my mashed potatoes were the fluffiest they’ve ever been. Best $25 I’ve ever spent.

I was a little skeptical about the combination of veggies, but they all went well together, and of course gravy makes everything taste better. And who doesn’t love spaghetti squash? Instant noodles, right off the rind!

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Mac-and-Cheese Monday: Cauliflower Macaroni and Cheese

Monday, September 16th, 2013

Mac-and-Cheese Monday - Cauliflower Mac & Cheese (0005)

I can’t quite drink this cheese sauce, but I can pretend.
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When I was planning this month’s menu, I left my four “free days” open for the Iron Chef challenge – and, while I was disappointed to learn that it wasn’t going to be a weekly thing this year, I’ve got to say that Mac & Cheese Monday more than makes up for it! If you know me, you know I’m all about three things: pizza, ice cream, and macaroni and cheese. It’s not like I need another reason to enjoy a cup of hot, creamy liquid gold – but then again, extra motivation sure doesn’t hurt. The things I do for VeganMoFo!

Mac-and-Cheese Monday - Cauliflower Mac & Cheese (0002)

Shane burned the bread crumbs a bit, but I consider this one of his tastier mistakes.
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This week’s dish is one I’ve been meaning to try for a few months now: Cauliflower Macaroni and Cheese from Vegan Yumminess. (And yes, I deliberately omitted the scare quotes because ain’t no one gonna tell me that cheese HAS to come from torture and exploitation.) As the title suggests, the cheesy sauce is a blend of cooked cauliflower, carrots, nutritional yeast, and olive oil (the only significant source of fat in the whole shebang). It’s a far cry from the crazy decadent stuff I so love – but, as far as healthy vegan comfort food goes, this one’s a winner!

I mean jeez, you can’t drink a mug of Daiya every day, can you? (Wait. CAN YOU!?)

Anywho, the sauce is super-creamy – not dry, like some baked mac & cheese can be – and the bread crumbs really add that extra ooomph!. Plus, I kind of have a soft spot for cauliflower, so often neglected for its more colorful cousin broccoli.

Incidentally, Shane broke the jar of our blender last week (he swears he only tapped it against the porcelain sink before it shattered, but I have my doubts) and we literally JUST received the replacement in time for Mac & Cheese Monday. You see? Even the universe wants me to eat macaroni and cheese on the weekly.

Mac-and-Cheese Monday - Cauliflower Mac & Cheese (0006)

Tip it!
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