Super Ultra Easy and Guiltless Vegan Mashed Cauliflower with Chives and Scallions

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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It doesn’t get a whole lot easier than this.  Guiltless mashed “potatoes” –made from cauliflower.  I have posted many variations on this theme.  This is only the latest.  You can really add anything to these that you might add to a mashed potato.  I have been regrowing scallions from the white rooted ends of scallions I bought & used.    All you do is put the ends in some water as instructed HERE & in about a week – once they get going – transplant them in some dirt.   Brilliant!  Anyway – I have lots of homegrown scallions now & wanted to use some – hence this recipe.

(Photo from www.TheKitchn.com)

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Super Ultra Easy and Guiltless Vegan Mashed Cauliflower with Chives and Scallions

INGREDIENTS

1 head cauliflower cut up into large florets

1/4 cup chopped scallions and/or chives

1 TBS vegan (or other) butter

Homemade (or other) almond milk to taste (I used none)

Salt & pepper to taste (use a lotta salt)

Extra chives and/or scallions as garnish

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DIRECTIONS

Boil the cauliflower about 10-12 minutes or until soft.  Drain & return to the pan.  Mash with salt, herbs & butter.  I used an immersion blender.  A potato masher or a food processor would both work, too.  I added no almond milk because I like these guys on the thicker side but you can add as much as you need to get the texture you prefer.  Season with S&P & garnish with more chopped herbs!

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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One Pot Spicy Vegan Orange Chipotle Sweet Potato Soup

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All Photos © Christine Elise McCarthy 2013

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 really is about as easy as a soup can be.  It comes together in about 20-30 minutes total & is powerfully flavorful.  There is no dairy of any kind so it is as guiltless as it is delicious.  A really wonderful, winter warmer!

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One Pot Spicy Vegan Orange Chipotle Sweet Potato Soup

INGREDIENTS

2 large sweet potatoes – peeled & cubed

1 onion (I used a red one) – chopped

4 garlic cloves – chopped

Olive oil

Juice of 2 oranges

1-3 chipotle peppers (or to taste) in their adobo sauce – chopped

6 cups stock

1 tsp ground coriander

S&P to taste

Garnish ideas: avocado, arugula, black and/or white sesame seeds

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DIRECTIONS

Heat about 1 TBS olive oil in a deep stock pot.  eat the onions & garlic over medium heat until just tender, trying not to brown them.  Add the stock, orange juice, chipotle peppers, coriander & sweet potatoes.  Bring to a boil, reduce heat & simmer for about 15 minutes or so – or until the sweet potatoes are very soft.

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I used an immersion blender to puree the soup but, if you do not have one, puree the soup in a blender.  Season with S&P.

Garnish as you like & commence indulging yourself!

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Guiltless Pasta with Creamy Cauliflower Sauce – Faux-fredo! (Vegan & Gluten-free)

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All Photos © Christine Elise McCarthy 2013

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 is EEEEEASY to make & can be vegan or not.  I added some shaved Parmesan as garnish – mainly to make it pretty to look at.  I also added a tiny bit to the sauce but it is completely unnecessary so – you can either skip it or use a vegan cheese.  I chose not to add any other dairy (real or vegan) to the sauce but it would likely have delivered an even creamier result.  This is plenty creamy & plenty flavorful – so I did not see the point in adding calories.

I also made it with a gluten-free quinoa pasta.  Regular pasta, especially a fettuccine, would be delightful, too.

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Guiltless Pasta with Creamy Cauliflower Sauce – Faux-fredo!

Serves 2

INGREDIENTS

1/2 lb pasta – gluten-free or otherwise

1/2 head cauliflower – cut up into flats or florets

4 garlic cloves (or to taste) – chopped

2 tsp Dijon mustard

Olive oil

About 1/2 cup of vegetable stock

1/4 cup Grated Parmesan or vegan alternative (optional)

S&P to taste

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DIRECTIONS

Heat a TBS or two of olive oil in a large saute pan.  Add the garlic & saute for 30 seconds.  Be careful not to burn or brown the garlic.  Add the stock & the cut up cauliflower.  The stock will not cover the cauliflower.  Bring it to a boil & then reduce heat.   Simmer, covered, for about 10-15 minutes or until the cauliflower is very tender.

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Put the cauliflower & stock in a food processor and add the Dijon & cheese (if you are using cheese).  Blend until very smooth.  You might want to add more stock or water to thin it a bit.  Add S&P to taste.  I added lots & lots of pepper.  You can add heavy cream or a vegan alternative for an even creamier result.  Return this puree to the saute pan & simmer on low while you cook your pasta.

Drain the pasta & toss with the sauce & go to town!  Add more freshly ground pepper or some grated Parmesan if you want.  Mmmmm!

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