Meals

I was very pleased with the roasted cauliflower soup that I made about a month ago, and have been thinking of roasting cauliflower and doing something with it. Yesterday, I found cauliflower heads at a great price in sale (under $2) at Weaver Street Market , so took advantage and bought a head. As I did when I made the soup, I was going to roast the florets at 400°F via convection baking for 15m, after first mixing in coconut aminos garlic sauce. I'm not sure why, but the cauliflower was nicely roasted after 12m, so I stopped at that point. As with much of my cooking, I often improvise as I'm cooking. My original thought was to make a roasted cauliflower side dish or maybe puree roasted cauliflower and make a sauce (I'll do that sometime!). But when thinking of a protein to serve it with, I didn't have time to make beans but remembered that I had some lentil pasta ( Tolerant Foods brand green lentil penne ). It's a great product that has one ingredient - organic g...

I had some finely shredded cabbage left from this weekend's Food for Life class and decided to make a waterless dish. I  put garlic, ginger, broccoli stalk cubes, onion, seitan, the cabbage, Roma tomato cubes, dried oregano, salt, and black pepper into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes. I served with some freshly chopped cilantro. I also served Madagascar Pink rice, as well as heirloom tomato slices. Results Wow, we all enjoyed dinner. Frankly, I was a little concerned when the dish was underway as the batch of seitan that I had purchased wasn't as tasty as I had hoped. But the flavor combination was excellent and it didn't need any additional spices. Ideas for the future I love the results of waterless cooking and should more regularly cook this way. I don't cook w...