on the menu : cauliflower crust pizza (gluten free!)

CAULIFLOWER CRUST PIZZA (GLUTEN FREE!)

I’ve seen/heard/read/wondered about cauliflower pizza crusts for some time now but never got around to trying it out myself.  I finally dedicated a day to making this and I’m so happy I did!  The process is MUCH easier than real pizza dough with less intensive steps.  Obviously, it’s not going to taste like your favorite pizza from Italy but if you’re looking for a gluten free alternative, this is a must try.

Making your own version of pizza at home, whatever it may be, is so rewarding.  Your kitchen will smell AH-mazing and you can customize the “pie” with toppings of your choice.  This is also a great opportunity to get your kids involved and familiar with fresh foods.

I’m excited to use the below recipe as a foundation for experimentation and encourage you to do the same!  Let me know what you come up with .

INGREDIENTS:

• Cauliflower* (1 head – chopped)
• Garlic (2 cloves – smashed)
• Almond Flour (1/4 cup)
• Gluten Free Yeast (1/4 cup)
• Egg (1 beaten)
• Olive Oil (2 tbsp)
• Herbes de Provence (1/2 tsp)
• Red Chile Pepper Flakes (1/2 tsp)
• Salt + Pepper

*You can also use frozen cauliflower.  If you do, you just need to thaw it beforehand.

DIRECTIONS:

1. Pre-heat your oven to 400 F.  Prep your baking sheet by lining it with either parchment paper or a Silpat.
2. Wash your cauliflower, chop, and transfer to a food processor.  Smash your garlic cloves, remove the skin, and add to the food processor as well.
3. Pulse the cauliflower & garlic for about 30 seconds or until finely chopped up.
4. Drizzle the olive oil into a skillet and sauté the finely food processed cauliflower/garlic over medium heat for about 5 minutes; just until cooked.  Remove from the heat once done.
5. In a large mixing bowl, add the rest of your ingredients (listed above).  Mix well, then incorporate the cauliflower/garlic mixture.  Mix everything together until completely combined (this is important for a nice even crust!).
6. Use a spatula to turn out the cauliflower dough onto your baking sheet.  Try to form a ball.
7. Gently press the ball of dough into a round shape (or whatever shape you prefer) until it’s just less than ¼” thick.
8. Pop your crust into the oven and let bake for about 30 minutes then broil for another 3-5 minutes (if needed).  Your end result should have nicely browned and crispy edges.
9. At this point, you have 2 choices.  You can check the consistency of your crust and continue to cook it for another 5-7 minutes at 400 F until crispy all around then top with raw ingredients OR you can remove your crust from the oven briefly, bring the temperature back to 400 F, add your toppings, and return to the oven to bake at 400 F for 5-7 minutes.

on the menu : sprouted “noodle” soup + strawberry fields salad

SPROUTED “NOODLE” SOUP + STRAWBERRY FIELDS SALAD

Sometimes, a simple soup and salad make the perfect meal.

The salad is a bunch of organic salad greens (baby kale, power greens), strawberries (still a little tart so perfect in salads), baby oranges (to balance the tartness of the berries), and dried fruit.  The vinaigrette is a concoction of lime, honey, balsamic, olive oil, salt, and pepper.

The soup was not supposed to be a soup at all, actually, but turned into one last minute.  I started out by sautéing red onions (for the salad).  Then I decided to quickly sauté some raw sprouts & legumes with the onions; just to impart some flavor.  I then thought it would be a good idea to add some liquids… before I knew it, I was pouring in a whole cup of vegetable broth and the sprouts turned into ‘noodles.’  It was the coolest thing and tasted awesome, so I went with it!

on the menu : vegan chickpea patties

VEGAN CHICKPEA PATTIES

Do y’all like the Ellen Degeneres show?  I can’t get enough it.  I’ve been a huge fan of hers since she first came on air and love her ability to penetrate laughter and joy through a screen.  All you 8-5ers should DVR her pronto .

Anyway, the other day, Ellen had chef Fabio Viviani (re: Top Chef) as a guest to demonstrate vegan chickpea patties (yum!).  I was instantly inspired to make my own.  So here they are.

I don’t know exactly what Fabio put in his patties but the ingredients looked minimal.  In my rendition, I added some gluten free oats (for better binding) and spices (like smoked Paprika to give vegan/vegetarian patties the elusion that ‘smoky-but-no-meat’ elusion).  Instead of serving these patties on a bun, I created a salad – arugula, cherry tomatoes, mangoes (thanks Whole Foods for 10 for $5 sale), and avocados with a honey lime vinaigrette.

INGREDIENTS:

• Chickpeas (1 cup)
• Gluten Free Oats (1/2 cup)
• Yellow Onion (1)
• Celery (1 stalk)
• Carrot (1)
• Mushrooms (1 cup)
• Garlic Clove (1)
• Fresh Parsley (1 cup – chopped)
• Smoked Paprika (1 tbsp)
• Cumin (1 tsp)
• Organic Ketchup
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Prep the chickpeas in advance.  If using dried beans, cook them fully.  If using canned/pre-cooked, rinse WELL and drain.  Set aside.
2. Chop up your vegetables – onion, celery, carrot, mushrooms, garlic.
3. Drizzle some oil into a sauté pan and add the chopped onions.  Turn the heat on medium low and allow the onions to sweat out a bit in some salt + pepper.
4. Add the rest of the chopped vegetables to the pan and sauté with the onions.  Once cooked, remove from the stove.
5. Place in your food processor the chickpeas, oats, sautéed vegetables, spices, chopped parsley, ketchup (about 2 squirts), olive oil, salt + pepper.  Blend until combined and dough-y.
6. Form patties and place on a baking sheet lined with parchment paper.  Place in the freezer for about 30 minutes to let them set.
7. Get your grill or griddle pan ready and cook the patties!  Serve over salad greens or in a bun.

on the menu : black trumpet mushroom pasta

BLACK TRUMPET MUSHROOM PASTA

My local Whole Foods dons an annual early spring mixer… of mushrooms!  The most glorious, luxurious (literally – not easy on the wallet) party ever.

One of my favorites is the black trumpet variety.  Black trumpets are über earthy with deep, musky tones.  A little goes a long way in terms of flavor with these guys.  They impart balance among ingredients and are the perfect star of pasta dishes.  In this particular dish, I’ve added some vibrant little sweet peas as well to reign in spring.

A good friend of mine described cooking in spring as ‘frustrating.’  I concur, because you’re not quite ready to part with your dutch oven but are ready to purée some gazpacho, but don’t have the produce yet to do so.  In the meantime, you can ease your way into the transition from brrr to birds chirping with dishes like this.  Enjoy, and here’s hoping for a happy spring.

INGREDIENTS:

• Black Trumpet Mushrooms (~1 cup)
• Yellow Onion (1)
• Garlic Clove (2)
• Capers (1 tbsp)
• Parsley (2 tbsp chopped)
• Dried Red Chile (1 tsp)
• Mirin (2 tbsp)
• Brown Rice Spiral Pasta (16 oz)
• Olive Oil
• Salt + Pepper

DIRECTIONS:

1. Finely slice up the onion and garlic.
2. Drizzle some oil into a large pan and add the sliced onions and garlic.  Turn the heat on low and allow the onions to slowly cook up.  Season with salt + pepper.
3. After about 10 minutes, slice up the mushrooms and add.
4. Once the onions have turned completely glassy, add the capers, dried red chile, and mirin.  Raise the heat to medium, then back down to a low simmer while you cook the pasta.
5. Bring a pot of water up to a boil.  Salt the water once boiled and cook the pasta according to package (right under al dente).
6. Once the pasta has cooked, ladle a scoop of the pasta water into the pan with your vegetables.
7. Drain the pasta, transfer directly to the large pan, raise the heat up to medium-high and sauté with the vegetables.  Toss in your chopped parsley and stir well.  Do a final season of salt + pepper as necessary.

on the menu : savory carrot loaf atop carrot greens paired w/ balsamic mole sauce

SAVORY CARROT LOAF ATOP CARROT GREENS PAIRED W/ BALSAMIC MOLE SAUCE

This dish is all about building flavors on top of flavors; the best way to tie a dish together.  The star?  Carrots!  Given their natural sweetness, I thought a spicy mole sauce would pair perfectly as well as a tangy yogurt to brighten up all of the flavors.

I realized as I was typing up the recipe that it comes across much more complex than I thought it was.  In my head, I was just creating a carrot loaf over some sautéed carrot greens with a simple sauce and some yogurt.  As with any dish I make, this one came together as I went along and sometimes I get carried away and excited… so I won’t be offended if you don’t recreate this one .

However, I will say, at least try the carrot loaf!  It’s light and fluffy and perfect for weekend brunch!

INGREDIENTS:

• Savory Carrot Loaf (Gluten Free)
  • Carrots (6 – Peeled & Grated)
  • Chickpea Flour (1/4 cup)
  • Ancho Chili Powder (1 tsp)
  • Eggs (2)
  • Greek Yogurt (2 tbsp)
  • Honey (1 tsp)
  • Olive Oil (1 tbsp)
  • Water (1 tbsp)
  • Salt + Pepper
• Carrot Leaf Sauté
  • Carrot Leaves (From 6 carrots)
  • Red Onion (1)
  • Pepitas (1 tbsp)
  • Vegetable Broth (1/2 cup)
  • Olive Oil
  • Salt + Pepper
• Balsamic Mole Sauce
  • Mole Seasoning (3 tbsp)
  • Balsamic Vinegar (1 tsp)
  • Maple Syrup (1 tbsp)
  • Tomato Paste (2 tsp)
  • Olive Oil (1 tbsp)
  • Water (1 tbsp)
  • Salt + Pepper
• Lime Zest + Honey Infused Greek Yogurt
  • Greek Yogurt (4 big tbsp)
  • Lime Zest (of 1 lime)
  • Honey (1 tbsp)

DIRECTIONS:

1. Pre-heat the oven to 375 F.
2. Peel + grate 6 carrots into a mixing bowl.
3. In a separate bowl, whisk together the eggs, olive oil, yogurt, honey, water, salt + pepper until combined.  Add the chickpea flour and ancho chili powder and whisk until you form your batter.
4. Add the grated carrots to your batter and mix with a spoon until completely combined.
5. Pour the carrot loaf batter into a non-stick or silicone loaf pan (I used an 8″ x 4″).  Place the pan into the oven and cook for 40-45 minutes.
6. Meanwhile, thinly slice the red onion.  Roughly chop up the carrot leaves/stems.
7. Drizzle some olive oil into a large sauté pan and add the sliced onions.  Place the pan over your stove and turn the heat on medium low.  Season with salt + pepper.
8. Once the onions have sweated out, add the pepitas and carrot leaves/stems.  Allow the greens to slowly sauté with the onions.
9. Once the greens start to wilt, raise the heat to medium and pour in the vegetable broth.  Season with salt + pepper and continue to stir.
10. Lower the heat to a simmer while the carrot loaf finishes cooking in the oven.
11. Create the Balsamic Mole Sauce by whisking together all ingredients (see above for list).
12. Create the Lime Zest + Honey Infused Greek Yogurt by mixing together all ingredients (see above for list).  Place in freezer for 20 minutes.
13. When all components are ready to be plated, start off with the carrot leaf sauté.  Spoon in some of the broth too!  Then slice up the carrot loaf and place atop the sauté.  Quenelle the yogurt and gently place atop the carrot loaf.  Finish off with a drizzle of your Balsamic Mole Sauce.  Serve immediately and enjoy!

on the menu : spiced up cantaloupe + butternut squash soup w/ arugula pesto oil

SPICED UP CANTALOUPE + BUTTERNUT SQUASH SOUP W/ ARUGULA PESTO OIL

I love to cook and play around with ingredients without straying from my whole food POV.  What keeps me going?  Despite the millions of cookbooks and billions of blog posts revolving around food, I continue to challenge myself in concocting dishes that quite possibly no one else has done (in my way, with my ingredients, with my passion).

Cantaloupe soup – done.  Butternut squash – done too many times.  Here comes crazy me, thinking that creating a soup featuring these two ingredients together using fennel as the binder will actually taste good.  Sometimes I surprise myself.  Sometimes I’m just lucky but pretend I know exactly what I’m doing.  This dish?  Check and check.

This soup represents where my head is, food-wise.  Spring is right around the corner (literally, in two days), but it’s still cold, but I want to sit on the back porch and enjoy a cold fruit smoothie, but I also don’t mind snuggling up on the couch with a warm bowl of soup while watching Top Chef, but then I see a commercial of Hawaii and want summer to be here immediately, etc.  #questionablebipolar

Velvety smooth, bright, colorful, flavorful, yum.

INGREDIENTS:

• Cantaloupe (1/2)
• Butternut Squash (1)
• Red Onion (1/2)
• Fennel Bulb (1)
• Amarillo Chili Powder (2 tbsp)
• Red Chili Powder (1 tsp)
• Hungarian Paprika (1 tsp)
• Vegetable Broth (32 oz)
• Olive Oil
• Salt + Pepper

*Arugula, Basil, Olive Oil, Balsamic Vinegar, Water, Salt, Pepper

DIRECTIONS:

1. Pre-heat oven to 375 F.  Halve, brush butternut squash with olive oil, salt + pepper and roast until squash is fork tender.
2. Meanwhile, finely chop up the red onion.
3. Use a mandoline slicer on the fennel bulb (reserve the stems for another dish).
4. Drizzle oil into a stock pot and add the chopped onions.  Place on the stove and turn the heat on low.  Allow the onions to slowly start sweating through.
5. Once the onions become translucent, add the sliced fennel.  Season with salt + pepper and sauté with the onions, still over a low heat.
6. While those vegetables are going, halve the cantaloupe, remove the seeds, and scoop out the flesh.  Chop up into smaller cubes and add to the pot.  Mix in with the onions and fennel.
7. Allow the cantaloupe to sauté for a bit until the squash is done.
8. When the squash has roasted, remove from the oven.  Carefully separate the flesh from outer skin and add to the pot.  Mix all ingredients together.
9. Pour in the vegetable broth, add the spices, and season again with salt + pepper.
10. Raise the heat to medium low, cover the pot, and let the flavors marry together.
11. After about 10 minutes, turn the heat off and either use an immersion blender to purée the soup OR use a blender (or food processor).  Blend until silky smooth (unless you prefer it not to be – your choice).
12. Taste again and do a final seasoning.  Serve with the arugula pesto oil.

onto baking : no flour + no knead nut bread

NO FLOUR + NO KNEAD NUT BREAD

Have you ever walked into a bakery and closed your eyes just to marvel in the smell of freshly baked bread?  No?  Oh…  Well, I love that feeling because you immediately envision a warm loaf with the perfect crust and steaming, fluffy interior.  #carbheaven

**SPOILER ALERT** This bread is not THAT bread.  But don’t give up on me yet!  This bread is one that any non-bread monger can handle.  Seriously.  The recipe is virtually hassle-free.  And let’s talk health benefits.  Sometimes I just want a slice of bread (because I’m weird).  At that moment, it doesn’t really matter what type of bread I put in my mouth, I just have this desire to pop a slice in the toaster and munch away.  THIS bread makes for delicious toast (with jam, hummus, whatever) and the best part – completely made up of whole grains, nuts, and seeds.  In other words, you get to milk the benefits of fiber, protein.

What else can I say… it’s gluten free, vegan, vegetarian, blah blah blah.  Oh!  It’s mighty tasty

And last but not least, a big huge shout-out to fellow blogger Sarah Britton who inspired this awesomeness to begin with.

INGREDIENTS:

• Sunflower Seeds (1 cup)
• Flax Seeds (½ cup)
• Hazelnuts or Almonds (½ cup)
• GF Rolled Oats (1 ½ cups)
• Chia Seeds (2 tbsp)
• Psyllium Seed Husks (4 tbsp OR 3 tbsp if using the powder)
• Fine Grain Sea Salt (1 tsp)
• Maple Syrup or Honey (1 tbsp)
• Coconut Oil (3 tbsp melted)
• Water (1 ½ cups)

DIRECTIONS:

1. In a flexible, silicon loaf pan (or non-stick loaf pan) combine all dry ingredients, stirring well.
2. Whisk together maple syrup (or honey), oil and water in a separate bowl (or straight in the measuring cup).
3. Add this whisked mixture to the dry ingredients and combine very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).
4. Smooth out the top with the back of a spoon.
5. Let the dough sit out on your counter for at least 2 hours, all day or overnight.  To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
6. When the dough is ready, pre-heat your oven to 350°F.
7. Place loaf pan onto the middle rack of your oven and bake for 20 minutes.
8. After 20 minutes, remove bread from loaf pan, place it upside down directly on the middle rack and bake for another 30-40 minutes.
9. You’ll know the bread is done when it sounds hollow when tapped.
10. Let cool completely before slicing.

(Store bread in a tightly sealed container for ~5 days or slice up and freeze)

on the menu : weekly recipe round-up part… who knows?

WEEKLY RECIPE ROUND-UP PART… WHO KNOWS?

Welcome to another batch of home cooked meals, bundled up into one big post (aka I openly admit to procrastination in posting these when I made them).  Alas, enjoy .

WASABI SHOYU RAMEN

Inspired by a semi-recent trip to Ippudo in NYC, I made a healthier version of their only vegetarian ramen – wasabi shoyu ramen.  The broth is not overbearing in wasabi heat, but has just the right amount of kick to keep you going in for more.  I used brown rice noodles instead of traditional ramen noodles, added lots of vegetables, scallions, ginger, and sesame seeds for a no-guilt “ramen” dish.

KALE SALAD W/ BAKED MUNG-A-LAFELS, APPLES, + RAISINS

My go-to detox beans – mung beans make great imitation falafels.  I sautéed some onions and mixed them into the mung bean “batter” to add another layer of flavor, but these guys taste great with just their mung bean selves.  This time around I’ve added mung-a-lafels to some nutrition-packed kale (found aplenty this time of the year), crispy apples, and raisins.  The vinaigrette with a lemon juice base plays double duty by brightening up the dish and keeping the apples from browning.  Fun, colorful, playful, forkfuls of vitamins/nutrients/minerals/etc. = add this to your dinner menu now.

LEEK MUSHROOM + SPINACH QUICHE

A gluten free, vegan, and vegetarian quiche held together by silken tofu.  You don’t taste any tofu thanks to the fragrant leeks, earthy mushrooms, and leafy spinach.  Quiche is often associated with breakfast or brunch, but I find it makes a perfectly fitting dinner as well.  Minimal prep time, leave it alone while it cooks in the oven, all sorts of deliciousness and goodness packed in each bite.

THAI BASIL COCONUT RED LENTIL CURRY

I obsess over Thai basil – it’s crazy how the aromatics in this herb almost get amplified with heat.  This curry came together with a few simple ingredients – onion, scallions, garlic, ginger, red bell pepper, bean sprouts, red lentils (which turn orange/yellow when cooked) – all dancing in a smooth coconut milk base.  This is a nice, light curry that can easily be enjoyed on its own or with a side of brown rice.

DRESSED UP DOSAS

A lover of Indian food, I took the concept of dosas but gave it my own twist.  The sauce is a purée of beets, chickpeas, and lots of spices.  To combat the heat, I made a simple cucumber and tomato salad dressed with a little lemon juice and scallions.  I used a mixture of chickpea flour and water to create the dosas and dinner turned into ‘dosa night.’  You know, kinda like taco night, but with dosas.  We live on the edge .

CITRUS + AVOCADO ZEN SALAD

What makes a salad ‘zen?’  Nothing… really.  It’s just a marketing ploy, but hey, got me!  The zen mixture has some Asian salad greens mixed with traditional herb greens.  Sitting atop the zen greens are some pretty winter grapefruit, oranges, avocado, and lightly toasted pine nuts.  The vinaigrette is an emulsion of the citrus juices, balsamic, a little honey, a little mustard, salt + pepper.  This is a great way to take advantage of those bulk citrus sales at your local store.  Citrus pairs beautifully with avocado and will keep them bright green.  #namaste

PASTA CON LE SARDE ALLA PALERMITANA

My guess is that many of you are not huge fans of sardines or anchovies.  I’ll admit, growing up, I associated anchovies with anchovy pizza and that’s not the most attractive means of enjoying those omega 3 and calcium-packed guys.  I highly encourage you to ease into cooking with anchovies or sardines because they’re divine.  They don’t taste as fishy as they smell, they add a natural infusion of salt, and impart a melt-in-your-mouth texture.

This pasta is an inspiration from Palermo, Italy.  Primary ingredients aside from the anchovies and sardines are fennel tops, golden raisins, onion, saffron, dried red chile, pine nuts, garlic, olive oil, salt + pepper.  Super simple, right?  And so delicious.  A true Palermian party in your mouth.

onto dessert : gluten free almond flour muffins

GLUTEN FREE ALMOND FLOUR MUFFINS

And my latest addition to the ‘I am not a baker’ repertoire, I introduce to you these gluten free muffins which – once refrigerated – were even more awesome than I originally envisioned.  My baking urges come in spurts; often on lazy Sunday afternoons especially during cold winter months.

This recipe is great because it takes virtually no time to prep and is hard to “fail” if you will.  In fact, I winged the ingredients so all of you more seasoned bakers can probably make this into something even better .  I took a few simple ingredients readily stocked in my pantry, at last-minute decided to add some leftover coffee from the morning instead of just water, popped it into the oven and hoped for the best.  Success!

INGREDIENTS:

• Almond Flour (1.5 cup)
• Baking Powder (1 tsp)
• Cinnamon (Pinch)
• Salt (Pinch)
• Coconut Oil (1/3 cup)
• Honey/Sugar (2 tbsp)
• Coffee (1/3 cup)
• Eggs (2)
• Vanilla Extract (1 tsp)
• Chocolate Chips (Handful – Optional)

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. While the oven warms, melt the coconut oil in an oven proof dish while you mix together the other ingredients.
3. Mix together dry ingredients:  flour, salt, baking powder and sugar (if using honey, add to the liquid mixture).
4. In another bowl, mix the liquid ingredients: coconut oil, eggs (adding the eggs one at a time, beating well after each one), water, honey, vanilla.
5. Combine the dry and liquid ingredients, mixing well. (Don’t worry about mixing too much, this recipe doesn’t have gluten which makes tough muffins if overmixed)
6. Spoon batter into greased or papercup lined muffin tins (I recommend using the papercup liners for this recipe)
7. Bake for 12-15 minutes
8. Remove from pan to cool on a wire rack

on the menu : shrimp green curry

SHRIMP GREEN CURRY

Warm your soul this winter with a soothing curry.  This version is a fusion green curry marrying Thai and Vietnamese flavors.  Super light but full of vibrant flavors, I’ve paired the curry with mung beans (vs. rice) to kick up the health factor.  Make a big batch because this is one of those dishes that gets better the longer it sits.

INGREDIENTS:

• Shrimp
• Lemongrass
• Green Beans
• Scallions
• Ginger
• Shiitake Mushrooms
• Garlic
• Kaffir Leaves
• Coconut Milk
• Thai Green Curry
• Soy Sauce
• Lime
• Oil
• Salt + White Pepper