Oven Roasted Cauliflower with Rosemary and Garlic

I love my cruciferous vegetables. If I had a choice between mashed potatoes or a big pile of broccoli, cauliflower, rutabaga, kohlrabi and brussels sprouts, I would always pick the cruciferous vegetables. Unless I was extremely hungry, then I'd probably mix them together.

I usually roast or steam my cauliflower, and I'm currently in love with this delicious mixture that's used for roasted cauliflower. It sounds simple - rosemary, sugar, balsamic vinegar, pepper, salt, garlic. And it is. But it's also really flavourful, and easy of course. Plus it's so yummy when you roast cauliflower and the edges get a bit browned.

If this sounds good, you might also like:
Herbed Cauliflower with Capers & Lemon
Pan-Roasted Cauliflower
Cauliflower Gratin
Cauliflower and Parmesan Cake

Oven Roasted Cauliflower with Rosemary and Garlic
Adapted from The Two-Week Wellness Solution

Serves 2 as a side dish (though I could totally eat the whole thing myself)

1 tsp dried rosemary
1 tbsp olive oil
6 cloves garlic, minced
1/4 tsp salt
1/4 tsp sucanat (or sugar)
1/4 tsp ground black pepper
1/2 tsp balsamic vinegar
4 cups chopped cauliflower (bite size pieces)

Preheat oven to 400F.

In a large bowl, mix all the ingredients except the cauliflower. Add the cauliflower and mix until everything is evenly distributed. Spread the cauliflower mixture onto a baking sheet, making sure to get all the little bits of herbs and garlic with a spatula.

Bake for 30 minutes, turning once after 15 minutes. It's done when the cauliflower is browned and very tender.

Hummingbird Cake

It's been so long since I've posted a cake recipe!! And I forgot to take a picture of the whole cake, oops.

I made this for a family dinner and everyone seemed to enjoy it. The cake has banana, pineapple and pecans, and then it's covered in a cream cheese frosting. It is my firm belief that you can never go wrong with cream cheese frosting. The cake mostly tasted like banana and I was disappointed to not taste the pineapple. But I suppose the cake can be forgiven for that as it was really moist and soft.

I'm glad I tried it and would recommend it if you like banana cakes, but for me I'd rather try a different cake next time.

If this sounds good you might also like:
Rustic Chocolate Chip Banana Oat Cake
Apple Walnut Cake with Caramel Cream Cheese Frosting
Toasted Pecan Eggnog Ring
Maple-Walnut Cake

Hummingbird Cake
Adapted from The Magnolia Bakery Cookbook

Cake
3 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cups canola oil
2 cups sugar
3 large eggs
1 1/2 tsp vanilla extract
2 cups mashed, very ripe bananas
1 eight-ounce can crushed pineapple in unsweetened juice, drained
1/2 cup chopped pecans

Frosting
2 eight ounce packages cream cheese, softened slightly, cut into small pieces
1/2 cup (1 stick) unsalted butter, softened slightly, cut into small pieces
1 1/2 tsp vanilla extract
3 cups sifted confectioners' sugar

Preheat oven to 325F. Prepare two 9"x2" round cake pans by lining the bottom with parchment paper and greasing the sides with butter.

In a large bowl, whisk together the flour, cinnamon, baking soda and salt. Set aside.

In the work bowl of an electric mixer (fitted with the paddle attachment), add the oil and sugar. Beat on medium until smooth, about 3 minutes. Add the eggs one at a time and beat until light, about 1 to 2 minutes. Add the vanilla, bananas and pineapple. Then add the dry ingredients in thirds, beating after each addition until smooth. Fold in the pecans.

Divide the batter between the prepared pans and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

To make the frosting: In the work bowl of an electric mixer (fitted with the paddle attachment), add the cream cheese and butter. Beat until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

When cake has cooled, spread some of the frosting between the layers, then frost the top and sides of the cake with the cream cheese frosting.

Vegan Broccoli & Onion Frittata

I've said it before and I'll say it again, I love tofu! Tofu tofu tofu. I'm not a vegan but I don't like eating eggs on their own very often (ie. scrambled, in a frittata). So this tofu frittata (actually it was supposed to be a quiche but why not simplify it, do without the crust and have it with a side of brown rice instead?) sounded great to me.

Broccoli, onion and herbs are sauteed, then some of the mixture is pureed with tofu and cashews, then baked in the oven. I really enjoyed it and would definitely make it or a variation of it again. E thought it wasn't flavourful enough (I disagree) and could only taste the tofu - but he's sensitive to the flavour of soy, as in he can always tell that it's there and it stands out to him.

What are you guys up to today? I finished a book this morning then went to the gym. I feel like just staying in the rest of the day and catching up on TV. Sometimes you just need those days to stay home and relax.

If this sounds good, you might also like:
Broccoli Slaw
Maple Miso Glazed Tofu with Broccoli and Butternut Squash
Savoury Vegetable Cheesecake
Curried Scrambled Tofu with Wilted Greens

Vegan Broccoli & Onion Frittata
Adapted from Vegan Brunch

Serves 4 as a main (with rice)

1 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
3 1/2 cups finely chopped broccoli
1 tsp dried thyme
1/2 tsp dried tarragon
1/2 tsp turmeric
3/4 tsp salt
Freshly ground black pepper
1/2 cup raw unsalted cashews
1 pound extra-firm tofu
1 tbsp Dijon mustard

Preheat oven to 350F. Prepare a 9 inch pie plate by greasing it with 1/2 tbsp oil.

Heat a large pan over medium heat with 1/2 tbsp oil. Saute the onion and garlic for about 3 minutes. Add the thyme, tarragon, turmeric, salt and pepper and stir, then add in the broccoli. Cook for 10 minutes, until broccoli is soft.

In a food processor, pulse the cashews into fine crumbs. Crumble the tofu into the food processor and add the mustard. Process until relatively smooth. When the broccoli mixture is done cooking, add one cup of it to the food processor and pulse a few times to combine.

Transfer the cashews mixture to a big bowl, add the rest of the broccoli mixture and stir together. Dump it into the prepared pie plate, pressing it down and smoothing the top. Bake for 40 minutes, and let cool for 5 minutes (to set) before serving.

African Yam & Peanut Soup with Ginger and Pineapple

Everybody Likes Sandwiches was one of the first blogs I read. And I remember from years ago that this soup was one of Jeannette's favourites from my favourite cookbook. It's taken me a million years to make though - I think because I was scared of the full can of pineapple that you add. I do not enjoy fruit in my meals usually. But not surprisingly, I really enjoyed this soup! Loved it even. It's very well balanced, and you can taste the ginger, peanut butter and a bit of pineapple.

Sweet potatoes and peanut butter are definitely one of my favourite combinations in a soup. I've made this pureed sweet potato & peanut stew with chickpeas, which is sort of similar to this one. But this soup has pineapple, tomatoes, red bell pepper, cilantro and no chickpeas. They both have coriander, cumin, onion, and ginger. Both are delicious and I can't choose between them!

If this sounds good, you might also like:
Curried Sweet Potato, Carrot and Red Lentil Soup
Curried Chickpea Soup
Thai Coconut Corn Stew
Curried Sweet Potato Soup

African Yam & Peanut Soup with Ginger and Pineapple
Adapted from Rebar: Modern Food Cookbook

Serves 8

8 cups vegetable stock
1 tbsp canola oil
1 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
1/4 tsp chili pepper flakes
1 tsp paprika
1 red bell pepper, diced
3 lb sweet potatoes, peeled and roughly chopped
14 oz (398 mL) can water packed pineapple, drained with juice reserved
3 ripe tomatoes, chopped
5 tbsp natural smooth peanut butter
1/2 bunch cilantro, chopped
juice of 2 limes, or more to taste

In a soup pot, heat oil over medium heat. Add onion and saute for 10 minutes, stirring occasionally. Add the garlic, ginger and spices, and saute until soft and golden. Stir in red pepper, sweet potatoes and salt and cook until they start to stick to the bottom of th epan. Add the vegetable stock, bring to a boil and then reduce to simmer. Cover partially and simmer until sweet potatoes are tender.

Add pineapple (with or without the reserved juice - I didn't add the juice), tomatoes, and peanut butter, and simmer for 30 minutes. Puree the soup.

Return the soup to the pot and simmer for 10 minutes. Season to taste with more salt and/or pineapple juice. Just before serving, add cilantro and fresh lime juice.

Cashew Korma

I mentioned a few weeks ago that I was starting a running program. Well we're halfway through week 3! And I love it. I love running and my knee has been okay so far. I really really hope it continues this way. I've also recently realized that while I did enjoy doing yoga when I wasn't working and had lots of time, now that I have much more limited time for exercising, I'd rather run.

Entertaining for a Veggie Planet is one of the first vegetarian cookbooks I bought, though I haven't used it much in the last few years. I started to go through it again recently and found lots of recipes that caught my eye like this cashew korma.

I LOVE cashews in meals (though not as snacks), and the cashews here are combined with my new favourite vegetable kohlrabi - as well as eggplant, tomatoes and yogurt. Some of the cashews are ground and used to thicken the dish and make it creamy. It was such an intriguing sounding meal and it did not disappoint. I really enjoyed the combination of vegetables and creamy cashew sauce.

If this sounds good, you might also like:
Dal Makhni
Quick Vegan Tomato Basil Craem Pasta
Zucchini and Chickpea Pancakes
Sweet and Spicy Cashew Tofu

Cashew Korma
Adapted from Entertaining for a Veggie Planet

Serves 4

3/4 cup dry brown rice, cooked in 1 3/4 cups water
3/4 cup cashew halves
1 tbsp canola oil
1 small onion, chopped
1 tsp ground cardamom
1 Asian eggplant, cut into half moons
2 cups kohlrabi, 1/2" cubes
3 roma tomatoes, 1/2" cubes
1 garlic clove, minced
2 tsp garam masala
1 1/2 cups plain 2% yogurt
1/2 tsp salt

Cook the rice in a rice cooker or on the stove.

Preheat oven to 350F. Spread the cashews on a baking sheet and toast for 5 minutes or until golden brown. Allow to cool then grind 1/2 cup of the cashews in a food processor. Keep the ground cashew and whole cashews separate.

In a large pan, heat the oil over medium. Add the onion and saute, stirring occasionally, until soft, about 7 minutes. Add the cardamom and stir for 1 to 2 minutes.

Add the ground cashews, eggplant, kohlrabi, tomatoes and garlic, and cook for 4 minutes, stirring occasionally. Add 1/2 cup water, cover, reduce the heat to a simmer and cook until the vegetables are tender, about 10 to 15 minutes. Reduce the heat to the lowest setting and stir in the garam masala, salt and yogurt, stirring until heated through. Don't let the mixture boil or the yogurt will curdle.

Serve the korma over hot rice, garnished the cashew halves.