To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Vegan Blueberry Apple Pie with Rosemary
INGREDIENTS
4 cups blueberries (fresh or frozen)
2 apples – sliced very thinly
1 lemon
1 cup sugar
1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)
1 tsp vanilla extract
3 TBS cornstarch
1 package of two pie crusts or the recipe below.
DIRECTIONS
Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.
Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.
In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch. Warm until sugar dissolves & cornstarch is incorporated. Allow to cool while you prepare the crust.
Divide the dough in two and roll out each half until they are both large enough to line your pie dish. Layer on crust in the dish & fill with the fruit mix.
Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered. Put any extra dough in the spots where fruit shows. (Watch the video if this seems confusing.)
Cover with foil. Place on the hot cooking sheet & bake at 375 for 20 minutes. Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.
Cool & serve.
Vegan Buttery Pie Crust
3 1/2 cups flour
1/2 tsp salt
2/3 cup VERY COLD vegan butter
8-10 TBS VERY COLD water
DIRECTIONS
In a large bowl or food processor, mix the flour & salt. Slice the butter up & work it into the flour. I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay. Add the water a tablespoon at a time until the dough just comes together. Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Dark & Stormy
INGREDIENTS
3 ounces dark rum
6 ounces ginger beer
fresh lime
ice
INSTRUCTIONS
Fill a glass with ice. Squeeze half a lime over the ice. Add a slice of lime inside the glass. Add the ginger beer. Pour the rum over a spoon into the glass. Garnish with a lime slice.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image below to watch the video.
Vegan Penne with Cauliflower Ragu
INGREDIENTS
1 medium cauliflower (about 2 lbs.)
3 TBS extra-virgin olive oil
1 medium white onion, cut into 1/4-in. dice
3 garlic cloves, smashed and peeled
Salt to taste
1 1/2 to 2 tsp. hot red pepper flakes
3 tbs. unsalted butter
1 lb. penne
3/4 cup freshly vegan Parmesan or nutritional yeast or a combination, plus extra for serving
Parsley as garnish
DIRECTIONS
Halve cauliflower. Remove leaves and cut out core and reserve. Cut cauliflower into small bite-size florets, reserving stalks. Chop core, leaves, and stalks.
Combine oil, onion, garlic, and cauliflower core, leaves, and stalks in large pot, season with sea salt, and cook over medium heat, stirring frequently, until leaves are just beginning to wilt, about 3 minutes. Reduce heat to low and cook, stirring frequently, until leaves are just tender, 18 to 20 minutes.
Add cauliflower florets, red pepper flakes, and 1 cup water and bring to simmer over medium-high heat. Reduce heat to gentle simmer, cover, and cook, stirring occasionally, until cauliflower is almost falling apart, 22 to 25 minutes. Add butter, stirring gently until it melts; season well with sea salt. Remove from heat.
Bring 6 quarts water to boil in large pot and add 3 tbs. kosher salt. Drop in pasta and cook until just al dente.
Drain pasta, reserving about 1/3 cup pasta water. Add pasta and 1/3 cup reserved water to ragu. Toss over medium heat until pasta is well coated (add more pasta water to thin sauce). Stir in cheese.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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This is not a very traditional version of this dish but – given grocery stores during the Coronavirus pandemic – I just sorta winged it with what I had available.
Wuhan was the early epicenter of this virus so I Googled it & found that their traditional dish is Wuhan Hot & Dry Noodles. They looked & sounded great so here is my humble version. Expect a more traditional version in the near future.
Click the image below to watch the video.
Vegan Hot & Dry Wuhan Noodles
serves 2
INGREDIENTS
9 oz dry noodles
4 TBS tahini sauce
2 – 4 garlic cloves – minced
2 TBS good quality balsamic vinegar (optional)
2 TBS sesame oil
2 TBS dark (black) soy sauce (or regular)
2 TBS light (thin) soy sauce (or regular)
1 TBS sambal oelek (or hot chili oil to taste)
Pinch Chinese 5 spice
1 tsp sugar
1-2 TBS peanut butter
GARNISH – black and/or white sesame seeds, chopped scallions
DIRECTIONS
Cook the noodles.
Whisk the sauce ingredients together.
Drain the noodles & toss with the sauce – using a quantity to suit your taste.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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OK – this episode features the awesome Neil Hamburger, local comedian, song man, magician & lounge act. Neil happens to be vegan & so I invited him to make tamales on my channel. Tamales have always intimidated me & I have never attempted making them myself. Don’t let the length of this episode frighten you. It is not long because it was hard to make tamales but because Neil is a fascinating conversationalist.
Click the image below to watch us make tamales from scratch, discuss vermin-infested chili factories, Greek cheese & serial killer yard sale finds, Tiffany Amber Thiessen – and more!
Vegan Tamales
This will make about 8-12 tamales – depending on how large you make them. Depending on how fat they are – you might have extra stuffing ingredients.
INGREDIENTS
1 large package of corn husks (get more than you need because lots of them will be too small or torn) – soaked in warm water for an hour
4 cups masa flour
1 cup corn grits
6 cups vegan stock
1 package of soyrizo or other vegan chorizo – minced (optional)
Heat a little olive oil in a saute pan. Add the mushrooms, cumin & chili powder & saute until soft. Mix in the garlic & saute another minute or so. S&P to taste. Set aside to cool.
for the beans
Drain the beans. In a stock pan, heat them & stir in the bay leaf, garlic powder & chili powder. Set aside to cool.
for the tamales
In a large bowl, mash 2/3 of the butter & then smoosh in a cup of masa flour. Add 1 cup of stock & combine. Add the remaining 3 cups of masa & 3 cups of stock – one cup of each at a time – alternating. ! cup masa – one cup stock. Combine. Repeat. When all four cups of masa & stock are blended with the butter, add the rest of the butter & the cup of grits and the can of green chilies. Combine – only using as much stock as you need to keep it in a cookie dough consistency. It should not be soupy.
To assemble the tamales – find a large & untorn husk and put it on the counter – small side on the bottom – wide at the top. (The video will show this far better than I can explain in words.) Then, put a small handful of masa in it. Pat it flat & add a small amount of whatever fillings you like in any combination you prefer. Again – watch the video to see Neil expertly assemble a few of these. Then – fold the bottom up – folding the masa from the bottom over some filling. Fold the sides in pressing the masa over the filling from the sides. Basically, create a veggie-stuffed masa Twinkie, then fold the bottom of the husk up, fold one side in & then the other. If they are overstuffed & squirting out the top, simply double wrap them but put the open end on the bottom so the bottom fold encloses the opening. Video shows this clearly. Then 0 you can move on & make the rest or use a strip of husk (or kitchen twine) to tie them shut. Repeat until all the masa is gone.
Neil steamed his tamales in his electric steamer for 65 minutes. I steamed mine in an Instant Pot for 45 minutes. I steamed mine upright. I used a little terra cotta pot to keep mine upright. Neil steamed his flat.
Now – you can let them cool & freeze them for the future or eat them immediately – garnished as you like. See? Not hard at all!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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CULVER CITY, CALIFORNIA – OCTOBER 17: Christine Elise attends the Much Love Animal Rescue 3rd Annual Spoken Woof Benefit at Microsoft Lounge on October 17, 2019 in Culver City, California. (Photo by Rodin Eckenroth/Getty Images)
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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So – this weekend, I entered a Chili Cook-off! There were only two vegan entries of the 14 adults competing & it was meat chilis that won the chili titles but I won for best presentation. Check it out!
Click the image below to watch this on my Youtube channel.
It was a lot of fun & it raised money for the Downtown Women’s Shelter. Kids competed, too!
Homemade Chili Powder
2 TBS smoked paprika
2 tsp oregano
2 tsp ground cumin
2 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Mix & store in a jar.
Cirque Du Macabre Vegan Chili
Serves a fuckton!
INGREDIENTS
1 TBS olive oil
2 each – Anaheim, Pasilla & Jalapeno peppers (I used 3 large jalapeno peppers)
2 small sweet potatoes – peeled & cubed
3 ears of unshucked corn or 2 (15 oz) cans of corn kernels
2 celery stalks – chopped
1 large onion (I used 1/2 white & 1/2 sweet onions) – diced
2 red bell peppers
1 TBS chili powder (recipe for homemade is above)
28oz can crushed or diced tomatoes (I used San Marzano)
2 TBS hoisin or BBQ sauce
2 TBS chipotle in adobo – minced
2 TBS vegan bouillon (I used vegan beef bouillon)
1 (4oz) can hot diced jalapenos (optional)
1 (4oz) can mild diced chilis
5 (15oz) cans of beans (I used a mixture of chili beans, light red kidney beans & black beans)
3 lbs vegan ground beef
8-10 large vegan sausages (Beyond Meat are the best)
I charred all the peppers (Anaheim, Pasilla, red bell & jalapeno) on a grill until the skins were black. I did the same with the corn. I put the peppers in a closed container to cool & then peeled & seeded them under cold water. I shucked the corn. You need not roast the peppers & corn but it adds a lovely smokiness. Cool & chop. Cut the grilled corn from the cobs.
I cooked the sausages on an outdoor grill. Cook yours as you please. Cool & chop.
Heat the olive oil in an Instant Pot or on the stove. Saute the onions & celery until soft. Add the chili powder & saute a minute. Add the ground beef & brown it.
If using a slow cooker, transfer the meat from the stove to it.
Now – add everything else or as much as fits in your slow cooker of Instant pot (minding the maximum capacity line). If it all cannot fit – leave out a few cans of beans.
Slow cooker – cook on high for 4 hours. Add remaining beans – if they fit – & heat through.
Instant Pot – pressure cook for 45 minutes. Add any beans you have left & stir to heat them through.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
This is yet another easy one. It comes together in ten minutes & it is really flavorful.
I used jarred ginger & this chili oil below is available at Asian markets but also at most large supermarkets in the Asian food aisle. Fresh ginger is available in most stores, too, if you can’t find this very convenient jarred stuff. The real key here is the Thai basil as it packs a real flavor punch & tastes distinctly different from regular basil – but regular basil will do if it is all you have access to.
Spicy Thai Basil Noodles with Sesame and Garlic
Serves 2
INGREDIENTS
1 pound noodles (even spaghetti works)
2 TBS sesame oil
4 TBS ginger
8 garlic cloves – minced
4 TBS soy sauce or tamari
4 TBS balsamic vinegar
2 TBS agave nectar (or sugar)
1 TBS chili oil (or another TBS of sesame oil & 2 tsp crushed red pepper)
1 cup Thai basil – chopped
2 scallions – sliced
A handful of crushed nuts ( I used almonds – peanuts are more traditional) – optional
Vegetables are optional but I added 1 carrot cut into matchsticks & a dozen or so sugar snap peas. Other options: broccoli, red bell pepper, zucchini, edamame, bok choy, or any veggies you fancy.
DIRECTIONS
Heat the sesame oil over medium-high heat & saute the ginger & garlic for one minute. BEWARE OF SPLATTERING OIL! If you are using sesame oil & crushed red pepper rather than chili oil – add them to the pan, too. Stir & whisk in the soy sauce, balsamic, agave, and chili oil.
If using regular pasta – add the vegetables you are using in the final 1-3 minutes of the noodle cooking time – depending on the density of the veggies. Drain & toss with the sesame oil mixture.
You can let these sit for an hour & really soak up the flavors & serve at room temperature – or eat them warm. When you are ready to eat – toss in the basil & scallions & stir well. Add nuts & you are good to go!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Click the image above to watch the video.
Vegan Chicken & Eggplant Casserole
Feeds 4-6
INGREDIENTS
8 vegan chicken patties (like Boca or Quorn)
1 large eggplant – sliced 1/4-1/2 inch slices & sprayed with cooking spray
12-16 ounces vegan mozzarella (at least half of it grated)
Basil for garnish
DIRECTIONS
Make sauce – if you are using homemade.
Heat the oven to 350 degrees.
Grill the eggplant slices on both sides on a grill or in a grill pan.
Assembly instruction is not really important – as long as you have about 1/2 the sauce & 1/4 of the grated mozzarella left to top the casserole.
Layer 1/4 of the sauce in a casserole pan. Layer 4 chicken patties, all the eggplant & then about 1/2 the cheese. Top with another 1/4 of the sauce & the remaining 4 chicken patties. Top with the rest of the sauce & as much grated mozzarella as you like.
Bake for 30-45 minutes or until it is heated through & the cheese is melted.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Keto Vegan sausage & Kale Soup with Spinach
Serves 8
INGREDIENTS
8 or more vegan sausages (I used Beyond Meat)
1 head kale – tough ribs removes & the leaves chopped
1 pound spinach
2 TBS olive oil
1 onion – chopped
2 red bell peppers – seeded & chopped
2 poblano peppers – seeded & chopped
8 celery stalks – chopped
2 tsp dry basil
1 tsp dry oregano
1 tsp crushed red pepper (optional)
1 tsp ground cumin
1 tsp chopped fresh rosemary
8-10 cups vegan stock
S&P
Fresh basil as garnish
DIRECTIONS
Cook the sausages (removing skins if you prefer) in a skillet until browned. Set aside.
Heat the olive oil in a large soup pot. Add the onion, bell peppers, celery, and poblano peppers & saute until soft. Add the dry basil, cumin, oregano, crushed red pepper, and rosemary and stir to combine.
Add the sausage, kale & stock & heat through. Season with S&P.
When ready to serve, put a handful of raw spinach in each bowl & ladle the hot soup on top. Garnish with fresh basil.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Shepherd’s Pie with Mashed Cauliflower
Feeds 6
INGREDIENTS
12 ounces soyrizo (or other faux meat)
14 ounces Beyond Sausage (or other faux meat)
4 cups mixed veggies (I used a combination of frozen corn, peas, lima beans)
1 med-large head cauliflower – cut into florets
2 medium red potatoes (optional)
8 oz mushrooms – sliced
1 leek – white part sliced
1/4 onion – diced
vegan butter (2-4 TBS)
vegan milk (1/4 cup or more)
S&P
DIRECTIONS
Heat the oven to 350 degrees.
Boil the cauliflower & potatoes (if using) until soft. Drain & set aside.
Heat a TBS or so of vegan butter (or other oil) and saute mushrooms & onion until both are browned & soft. Set aside.
Melt a TBS or so of vegan butter (or other oil) and saute the leek until soft. Set aside.
Saute the faux meats together until heated all the way through (primarily to cook the Beyond Sausage & drain some grease). If you are using other meats than Beyond sausage – there is no reason to precook them.
Mix the faux meat with the mushrooms & onion.
Mash the cauliflower & potato mix with the leeks & about 1/4 cup of vegan milk & 2 TBS or more of vegan butter. Season with S&P.
Assemble the shepherd’s pie by putting the faux meat mix on the bottom of a casserole pan (I divided mine between two smaller pans (see above). Top with whatever veggies you are using & then top with the mashed cauliflower.
Bake for about 30 minutes or until heated through. Serve! I plated mine as double-decker stacks so it looked prettier & more substantial.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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Click the image above to watch the video.
Vegan Keto Curry Soup with Cauliflower Rice & Kale
Feeds 6 very well
INGREDIENTS
1-2 TBS olive oil
I onion – diced
1 head of kale – ribs removed & chopped
1 head of cauliflower
8 carrots – chopped
5-6 ounces coconut milk
8-10 cups vegan stock
4 garlic cloves – chopped
2 TBS curry powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed red pepper
DIRECTIONS
Heat the oven to 400 degrees.
Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil). Roast at 400 for about 30 minutes. Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade. Or – grate the cauliflower manually. Set aside.
Heat 1-2 TBS olive oil & saute the onions until soft. Add the garlic & spices & stir for a minute. Add all the other ingredients & bring to a boil. Simmer until the carrots are tender. Season with S&P. Add more water or stock if it gets too thick.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
To watch the video – click the image above.
There are about an infinity of ingredients in this stew – most of which can be eliminated without a negative impact on this dish. I happened to have all but mushrooms, an onion & carrots on hand. If you are missing an ingredient or two (or three) – I think you will still like the results.
I used those vegetarian bouillon cubes above but I am going to stop buying them. They contain palm oil & an obscene sodium content so – I will be moving on to Better Than Bouillon, when my supply of these runs out.
I served my stew over mashed cauliflower. When I was done eating – I mixed the leftover mashed cauliflower directly into the stew. This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.
**NOTE – I made this in a slow cooker (on high) while I hiked. It was pretty much done when I returned 2 1/2 hours later. You could make this just as easily stove top – maybe in less time. Just bring to a boil & simmer until the veggies are cooked. To thicken it – return it to a boil. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Add water if it gets too thick.
Hearty Vegan Beef & Vegetable Stew for the Slow Cooker
Serves 6 or more
INGREDIENTS (VERY flexible – both in what you use & quantity)
1 TBS Kitchen Bouquet (seasoning available in the spice aisle or near gravy ingredients)
Few squirts Maggi (seasoning available in the spice aisle or near gravy ingredients)
1 tsp smoked (or regular) paprika
2 bay leaves
6 whole coves
1 tsp agave nectar (or sugar)
1/4 cup chopped parsley
1/4 cup nutritional yeast (optional)
1/4 cup corn starch (or more)
S&P
DIRECTIONS
I really prefer slow cooker recipes that require ZERO prep. Recipes where you just dump the shit into the cooker & go away. But – I really wanted a stew-like flavor here so – I thought cooking the onions & bringing their flavor – & the flavor of the sauteed mushrooms were important. Also – browning the steak cubes assists in the visual presentation. You could certainly just dump it all in & would probably be just as happy with the result. Your call.
So – heat 2 TBS or so of oil & saute the onions & the beef cubes. When the onions start to brown. Add the garlic & saute one minute. Add the wine (or stock) and quickly deglaze the pan. Put this into the slow cooker.
In the same pan, add another TBS or so of oil & saute the mushrooms until they begin to sear. Deglaze the pan with a tiny bit of water & add the mushrooms to the slow cooker.
If you are going stove top – do the steps above & then put those things & the rest of the ingredients (EXCEPT THE CORNSTARCH) into a huge stock pot, bring to a boil & simmer until the vegetables are tender – not more than 1/2 hour. To thicken it – return it to a boil. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Add water if it gets too thick. Season with S&P.
If you are slow cooking it – dump the rest of the ingredients (EXCEPT THE CORNSTARCH) into the slow cooker & leave it covered & on high for 3 hours or so. To thicken it – remove the lid. Whisk 1/4 cup cornstarch into some hot water & add to the boiling stew. It should thicken nicely. If not – do it again. Leave the top off until it thickens. Add water if it gets too thick. Season with S&P.
If you have am Instant Pot or pressure cooker – Cook for 15 minutes.
Serve over rice or mashed potatoes or – as I did – over mashed cauliflower. When I was done eating – I mixed the leftover mashed cauliflower directly into the stew. This had the effect of making it seem thicker & denser – but it is just cauliflower – so it actually lightens the dish up.
All Photos © Christine Elise McCarthy 2020
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Delightful-Delicious-Delovely 