Roasted Cumin Cauliflower

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This morning I wanted to make some cauliflower for lunch,  but it had to be something that didn’t take too much time or attention as I was getting ready for work.
I preheated the over to 400°, made my breakfast smoothie,  chopped up 1/4 a head of cauliflower and 1 carrot and went to making it.

1 tbsp olive oil
1/2 tbsp cumin
1 tsp kelp granules
1 tsp freshly ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp turmeric
1 tbsp nutritional yeast

Place chopped cauliflower in a casserole dish,  toss with olive oil, and add all ingredients listed.  Toss until all are well coated. Cook for 25 minutes.

Simple and delicious! Double recipe to make this as a main dish for 2 or a side for 4.

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Shredded Tofu Stir Fry

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This was my first time playing with tofu shreds/noodles (Thank you for them, JeAnne!!), and they are wonderful! These are definitely going to be used pretty frequently now.
Because they are tofu, they absorb flavor extremely well, even better than normal since the pieces are so thin.
This is a quick and easy recipe for them.

1 package tofu shreds (or you can use shirataki)
Toasted sesame oil (or pure)
1 carrot, chopped
1 cup cauliflower, chopped
1/2 cup chopped eggplant (I used 1 whole Indian eggplant)
1-2 leaves cabbage, rolled up and sliced into thin ribbons
1-2 tbsp Braggs Liquid Aminos (or more to taste)
Several dashes kelp granules
Freshly ground black pepper to taste
A couple dashes hot pepper sesame oil

If noodles require prep, prep them and have them ready for use.
Preheat a skillet or wok over medium heat.
Lightly coat with toasted sesame oil.
Sautee cauliflower, carrots, eggplant, and cabbage for several minutes.
Add tofu and mix until veggies are well dispersed in the noodles.
Add 1 tbsp Braggs, kelp, and pepper. Mix.
I added a bit of hot pepper sesame oil to give it a little heat. Mix well and taste.  Add 1 more tablespoon Braggs if needed.  Cook until cauliflower, carrots,  and cabbage are cooked through.

Ridiculously easy and so full of flavor. I’m very much looking forward to playing with these noodles more!

Lentil burgers and buffalo cauliflower

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Lentil burgers

1/2 cup dry lentils, rinsed
2 cups water
1 tsp cumin
1 tsp vegan Worcester sauce
1/2 tsp Tony Chachere’s Cajun seasoning
Olive oil to coat pan (about 1/2 tbsp)
Half an onion- finely chopped
Half a carrot- finely chopped
1 tsp Braggs Liquid Aminos
1/3 c quick cooking oats, ground
1/3 c bread crumbs
Pepper to taste

Combine lentils, water, cumin, Worcester sauce and cook on medium heat until cooked through, 45 min- 1 hr. Most of the liquid will be gone, keep an eye on them to make sure this doesn’t happen prematurely and burn your lentils. If it gets close to this and the lentils aren’t ready just add a bit more water, tbsp at a time, being careful not to overdo it.
Preheat oven to 450○
Sautee carrot and onion in a skillet coated in olive oil for about 5 minutes.
Leave skillet, lower heat.
Combine cooked ingredients with remaining ingredients and mix well.

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Shape into patties, should make 4 depending on the size you go with.
Bring skillet heat back to medium.
Cook on skillet until browned on both sides (a few minutes per side,  up to 5) and finish off in the oven for another several minutes, until burgers are firm, about 5-10 minutes.
We had these on Oroweat buns (yep, vegan!)

We had these along with one of my favorites: Buffalo Cauliflower!

1 cup unsweetened almond milk
1 cup flour (I love chickpea flour here! You can use unbleached all purpose or spelt too)
3 tsp garlic powder
1 head cauliflower,  chopped into bite size pieces
1 cup hot sauce
1 tbsp melted Earth Balance buttery spread

Preheat oven to 450 ○
Mix water, milk, and garlic powder until well blended and lump free.
Coat cauliflower and place in a casserole dish. Bake for 20 minutes.
In the mean time, combine hot sauce and melted butter.
After the 20 minutes,  pour hot sauce mix evenly over cauliflower and  bake for 5-10 more minutes.

I have this with:
1/2 cup Vegenaise
1/4 tsp garlic powder
1/2 tsp apple cider vinegar (or more to taste)
A few pinches freshly ground black pepper
Mix well, enjoy!

With the leftovers:

The next night we still had 2 patties and just enough Buffalo Cauliflower for 2 small servings. We made a gravy for the patties, and enjoyed a lentil loaf type of dinner. Fast and easy!

Veggie Hash and Watermelon Dessert Bowl

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I couldn’t decide what to make for dinner, but I wanted something easy, filling,  and veggie filled.
I decided that a carrot, a couple of fingerling potatoes, half an onion, a handful of mushrooms,  a few brussel sprouts, and some tofu would do the trick. 
I also had the urge to make something fun.

I heated a skillet with grapeseed oil to medium heat, diced the half an onion, and threw it in.
Then I sliced (lengthwise) the larger fingerling that I had on hand. 2 of them were enough thanks to their size.
With the pieces that were wide enough, I took my little star cutter to them to get some cute star shapes and to seed them in the skillet. I then diced up the scraps and put them in as well.
I cut a cleaned carrot into coins and then cut little bits out to give them a flower like shape. Much faster to do than it sounds. You can toss the little cut outs in the hash, I gave mine to my carrot craving pup by sprinkling them in her bowl. Put the flowers in the skillet. Mix veggies making sure nothing is sticking.
Julienne the mushrooms and toss them in.
Cut the ends off the brussel sprouts and then cut lengthwise and toss them in.
The tofu I used was a fried tofu from the Hong Kong market. It didn’t require much cooking just a bit of heating up, so I cut out a couple of hearts and tossed them in last.
I then added several pinches freshly ground black pepper,  pink Himalayan salt, a sprinkled layer of garlic and onion powder, and nutritional yeast. 
Cook until brussel sprouts and carrots are cooked through, should just be a few more minutes.

Afterwards I was cutting a watermelon into hearts and stars to have on hand in the fridge for easy snacking. I decided to take the scraps and dice them up.
I then cut up a bit of dragon fruit.
I had some leftover coconut milk whipped cream,  just a small bit. I tossed the watermelon and dragon fruit into the container with some blueberries,  mixed until they were lightly coated, poured it into a bowl, and had a delicious dessert!

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Lush Cosmetics

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With an Ethical Buying team traveling the world, meeting suppliers, learning about ingredients sources, meeting growers and producers, and ensuring fair work conditions and care for the environment, and the great campaigns they support, you can feel pretty good about the products you are getting from Lush.

Their website states the belief that what they are buying should have a positive impact on the community that they are working with, and that this is a big part of why they work with small scale producers.

It also states that:
-they believe in using fresh fruit and vegetables, fine essential oils and safe synthetics for their handmade cosmetics.

-they invent their own products and fragrances, making them by hand using little or no preservative or packaging, using only vegetarian ingredients and letting you know when it was made. Each packaged product has a great little sticker on it with the face and name of the person who made it along with the date it was made and when to use it by.

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Here’s the back of my face mask.

-and! They believe in buying ingredients only from companies that do not conduct or commission tests on animals and in testing our products on humans.
Woo!

I absolutely love their products. Bath bombs with bubbles for days, bath melts that make a bath even more luxurious than bath time already is (some of them even release little flowers!), face masks that smell so good you’re tempted to keep them on, lotions that leave you feeling soft and smelling amazing,  shampoo that gives your hair it’s own spa day, and so much more.

I bought ‘Fun’ this time,  I can’t wait to try it out. It’s a play dough like soap that you can play with, use to make a bubble bath, use on your body or in your hair. It comes in multiple lovely scents, but I went with my favorite: vanilla.

They gave me a sample of Veganese conditioner, which is my favorite conditioner. My hair looks amazing after using it and I love the scent.

I also purchased ‘Catastrophe Cosmetic.’ It’s a beautifully scented face mask that left my skin feeling so soft and clean.

I couldn’t leave there without a few bath bombs and bars, so many awesome ones to choose from and their products are labeled clearly with a V if they’re vegan, and there are so many that are: 100% are vegetarian and 81%-83% are vegan.

They also have henna hair dyes, solid perfumes,  make up, dry shampoo (that works really well!), lip balm, and more.

I’m clearly a big fan of this place, their products,  and their practices. I definitely recommend checking them out!

Want to learn more about Lush?
Lush A-Z!
Lush on ingredients!
Lush on being green!
Lush on Ethical Buying!
♡ Lush on Fighting Animal Testing ♡

A few of my favorite Lush products:

http://amzn.to/1lFXtW2
http://amzn.to/PSY6QP
http://amzn.to/1emi0tx
http://amzn.to/1lFZm4T
http://amzn.to/QXJbpy
http://amzn.to/PSZEu6

Avocado Pasta

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This is one of my absolute favorite recipes.  So simple, so delicious!

Cook pasta according to package directions and set aside until ready to use.

Mash or blend an avocado well. Sometimes I do it until smooth, but sometimes I enjoy the avocado chunks so it depends on what you’re in the mood for. 
Add 1 tsp kelp granules (or salt.)
Mix tsp olive oil, several pinches freshly ground black pepper, 1 tsp garlic powder,  1 tsp nutritional yeast (optional), and 1 tsp basil (optional)
Sometimes I spice it up a bit with Tony Chachere’s.

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Put pasta back into pot after draining, and mix in sauce.
So simple!!
Mix in some steamed broccoli or roasted carrots to mix it up a bit.

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This is the avocado pasta sauce with Sam Mills Gluten-free Pasta for Kids.

Black Bean & Corn Bowl

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What you need:

1 cup Brown rice
Can of corn
Can of black beans
1/2 an onion, diced
1/2 a bell pepper, diced
1 tsp Onion powder
2 tsp garlic powder
2 tbsp cumin, separated
1 tsp ground red pepper
Salt and pepper to taste
1/2 an avocado,  diced
Grapeseed oil to coat the pan

Prepare rice in rice cooker or according to instructions.
Drain and rinse corn and black beans.
Sautee pepper and onion, add spices(just 1 tbsp cumin.)
Cook for several minutes.
Add corn and black beans and mix well.

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Add remaining cumin. Cook for several more minutes.

Meanwhile, prepare vegan cheese sauce, using cayenne in place of turmeric.

Add rice, then black bean mix, then avocado chunks to bowls. Top with diced avocado.  Top with cheese sauce.

Top it all off with a dollop of vegan sour cream!