Roasted Maple Cumin Cauliflower with Tahini

Nothing here but a mere craving, the fact that I had a fresh head of cauliflower, and I really wanted tahini. TA DA. I made exactly what I wanted and it was so so sooooo good. Maple Cumin is one of those super A+++ taste pairings and anything roasted cover in tahini is basically going to be a win so I had no fear when making this dish that it was going to be anything but fanatic.

And of course I was right. It was so freaking good, like now I am going to make it again and again because I don’t want make cauliflower any other way ever or at least until I get sick of it or of roasted vegetables. But that probably won’t happen for a while.

So if you like cauliflower and tahini and amazingness, here, make this.

To the cauliflower

The stuff. A head of cauliflower, tahini, maple syrup, cumin powder, red wine vinegar, salt and pepper, and olive oil.

Break or cu the head of cauliflower up into florets and toss with a little oil, the maple and cumin, and a little salt and pepper.

Scatter on a baking sheet and stuff it into a hot oven.

Meanwhile mix tahini with vinegar, salt and pepper, and enough warm water to thin out.

Roasted all nice and crisp and delightful.

And now you gather up all that cauliflower and cover with all the tahini you want. Grab a bowl, or just eat off baking sheet, and get to it.

And there is no shame in eating a whole head of cauliflower because hey, its cauliflower.

-C

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Roasted Maple Cumin Cauliflower with Tahini

Makes a meal for one or a side for a few

• a head of cauliflower

• 3 teaspoons cumin

• 2 tablespoons maple syrup

• olive oil

• 3 tablespoons tahini

• 2 tablespoons red wine vinegar

• 2-3 tablespoons warm water

• salt and pepper

Preheat oven to 450

Break or cut the cauliflower into medium sized florets. Place in a bowl and drizzle with a teaspoon or so olive oil and toss around. Drizzle in maple, add in the cumin, and a pinch of salt and pepper. Toss until coated then dump the cauliflower onto a baking sheet. Place in hot oven for 25-30 minutes or until roasted to your liking.

While that’s roasting, mix up the tahini, vinegar, and a pinch of salt and pepper. Add in warm water until the mixture is a drizzlable consistency.

Once cauliflower is out of oven, cover with tahini.

Now eat.

There will be no left overs so don’t worry about it.

Parsnip Fritters

Fritters are no joke. You can just about turn anything into a fritter and almost all of the time it will taste pretty good. Parsnips are no exception. Tasting the way parsnips do, straight up without any extra spices, these fritters will hit the spot if you are on the lookout for a fritter for your fritter seeking self.

And what if you are not sure you like parsnips or fritters for that matter. Stop right here. You probably do and just don’t know it yet. I guess the only way you will really know is to make a batch. Then you can tell me all about how you love parsnips and will now be making fritters for every meal every day for the next week.

To the frittering.

The stuff. Parsnips (I only needed one because mine are humongous) a carrot, an onion,. some garlic powder. a little oat flour, a flax egg, and some olive oil. Also if you want to serve with avocado mash (which tastes great together), well grab one and a lemon too.

Start being shredding the parsnip, carrot, and half the onion into a big bow. Chop up the other half of onion into small bits. I do this because grating onion only turns the onion into a juice and I like the little bits if onion in my fritter.

Shredded and mixed. And pretty too.

Add in the garlic powder, a little salt and pepper, the flax egg, and the oat flour.

Mixed and ready for the cooking.

A medium hot frying pan with a little olive oil is what you need. Make medium sized flattish patties and cook until nice and golden brown.

Flip and cook the other side just the same.

Fritters are done and could be eaten now too, but I like to stick them on a baking sheet and into the oven for 10 minutes or so to really crisp them up.

If you want to serve with avocado, just mash half of one up with a pinch of salt and juice of lemon.

And that is that. Out of the oven, onto a plate, and into the mouth.

Enjoy

-C

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Parsnip Fritters

makes about 9 fritters

• 1-3 parsnips, depending on size (about 2 1/2 cups shredded)

• 1 carrot

• a medium sized onion

• 1/3 cup oat flour

• 1 flax egg (3 tablespoons warm water and 1 tablespoon ground flax seed)

• 1 teaspoon graduated or powdered garlic

• salt and pepper

• oil (any kind you like)

• An avocado and a lemon (optional)

Preheat oven to 400

Shred the parsnips, carrot and half the onion into a large bowl. Mince the second half of onion and mix into the shredded. Add a pinch of salt and pepper, the flax egg, and the oat flour and mix until evenly incorporated. Grab a flying pan, add a little olive oil, and place on medium high heat. Once pan is hot, scoop about 1/4 cup of the mixture into pan, trying o keep it compacted. Let it cook for a few minutes then with a spatulaf gently tamp it down. Flip and let the other side cook until golden brown. Once they are cooked, they can be eaten, but I like to place them into the oven for about 10 minutes to cook and crisp up a little more.

Once done, serve anyway you like, but mashed up avocado with lemon is fantastic. Tahini would also rock.

Eat and if you by chance have any left over (but you wont) they can be placed in fridge and reheated later (or eaten cold)

Lentil Chili

I can’t remember the last time I have gone a day without eating lentils. Seriously, even when we travel I buy or bring along a bag of lentils. Or when we are camping, its basically all we eat. So it is safe to say that I know my way around a lentil or two. They are probably my favorite food (I say that about all my favorites)

Other then lentils being amazing delicious, the are so versatile. I am sure I say it all the time, but there is nothing you cannot make with lentils, sweet or savory. And nutritional as all heck. So much iron and a super amount of protein. Lentils are basically the perfect food in tiny little coin shaped form. Take it from this vegan lady here. Lentils help keep me alive. HA.

But enough about how many lentils I eat, what we need to address is this chili. It doesn’t matter if you are a lentil feen or not, you will very much enjoy yourself a big bowl of this hearty, slightly spicy, warming goodness. Especially now, when it’s cold outside and the days are short and you just want to eat something filling and healthy and that is not left over holiday cookies. And big bonus, this is a chili that you could come home to start at 5 and basically have it ready to eat by 6. That is just one bit of the magic of lentils, they so cook so fast.

And it’s chili and chili is the best so you really should just get it made. It’s what you need, I can tell.

To all the lentil goodness!

The stuff. Green lentils, crushed tomatoes, a cubanelle pepper, an onion, a couple carrots, and some cauliflower. Also a few cloves or garlic, cumin, chili powder, ground ginger, a red jalapeño, and salt and pepper.

Get started by small choping the carrot, onion, and pepper. Mince up the garlic too.

Grab that jalapeño and remove steam (and seeds if you want heat) and dice into very very small piece.

Into a big old pot it all goes, along with the cauliflower and all the spices. Add a splash of water and a sprinkle of salt and pepper and stick it on the stove for a few minutes to warm up the veggies and spices.

Looking good.. So good I wanted to eat it all, but don’t, it’s for the chili.

Now add all the tomatoes and water and place back on stove on high heat until it starts to boil, then reduce heat to a medium and cook until lentils are tender.

Well look at that, chili.

And why not top with a little avocado while you are at it. It is a very good addition, to the spiciness.

Very little amount of works for such great rewards. Probably going to be your new favorite chili recipe just so you know.

Lentil chili. Grab a bowl, kick up your feet, and dig on it.

-C

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Lentil Chili

makes a lot of chili, like 10-12 servings

• 1 pound green lentils

• 1 large onion

• 5-6 cloves or garlic

• 1 cubanelle pepper (or any green or sweet pepper)

• 2 large carrots

• 3 cups chopped cauliflower (fresh or frozen)

• 6 cups (two 28 oz cans) crushed tomatoes

• 2 hefty tablespoons cumin

• 1 hefty tablespoon chili powder

• 1 teaspoon ground ginger

• 1 jalapeño pepper

• 6-8 cups water

• salt and pepper

• diced avocado for serving (optional)

Remove steam and seeds from cubanelle pepper and small dice it along with the carrots and onion then place int all nto a large heavy bottom pot. Mince the garlic add into pot. Remove steam and seeds from jalapeño pepper and finely dice it and add to pot. Last but not least, add the spices to the mix. Add a splash of water and place on high heat and cook the veggies and spices until for 5 or so minutes, just to give them a little heads start and to activate the spices.

Once the veggies have had a few minutes of heat, dump in the dried lentils, the tomatoes, and 6 cups of water. Stir around and keep on high heat until it starts to boil then turn down to medium and continue to cook, stirring once in a while, until the lentils are tender and the chili has thickened, which should take about 35-40 minutes. If at any time you the lentils are not submerged in liquid but are not cooke through, add more water. And once the lentils are cooked you can thicken bu continuing to cooke does or thin it out by adding more water. Taste soup and season with salt and pepper as you see fit.

To serves, ladle into bowls and tope with diced avocado.

Left overs are fantastic hot or cold and will last in the fridge for about a week. Or if you want, you can freeze a few servings.

Apple Cranberry Butternut Squash Soup with Apple Cranberry Relish

Soup is all about comfort and I needed comfort this week. What with being all sad and slightly stressed with a little touch of the holiday blues. And I needed something to warm me up because is has been freaking chilly cold. I needed soup. But I wanted something slightly special, not the everyday, but also not anything fussy or finicky. A soup that I could make really fast or let sit on the stove all day. A soup that would bring a little brightness without being overly rich. A soup to take away the chill and make me happy.

Is that asking to much of a soup? I think not.

This soup, it did it all. But also take into account, this soup is not for the people that do not like squash. Or for the people that do not like apples or cranberries. Or for people that do not like thick creamy soups. But if you are not one of this people (you are a person that likes squash, apples and cranberries, and creamy soup) then this soup is for you. It is for us. Creamy, flavorful, slightly sweet and spicy with a little tang and just so dang delicious. It is like a warm blanket of soup. Comfortable and lovely. I have basically eaten an entire pot all to myself in the past two days.

It has been just what I needed.

Join me.

The stuff. A butternut squash, a couple apples, and some cranberries. Also a carrot, an onion, some fresh ginger, a few cloves garlic, cumin and chili powder, salt and pepper, apple cider vinegar, and a little olive oil.

Start by chopping up the carrot and the onion. Small pieces just because they cook a little faster.

Peel and grate or mince some fresh ginger too.

Toss that all into a big pot with a splash of olive oil and a splash of water and cook on a medium heat until tender and fragrant.

While the veggies cook, chop the squash into small cubes. Remove the seeds, but no need to peel.

And chop up the apple too, but set aside a half of one for the apple cranberry relish.

Now toss all that into the pot along with the cranberries.

Add the spices, salt and pepper, a few splashed of apple cider vinegar, and water to cover it all. Then place it on stove, bring to a boil, then turn heat to medium and let cook.

While the soup is cooking, make the relish. Mince the half apple along with about 1/2 cup of cranberries.

Place in a bowl with a pinch of salt and a few splashed of apple cider vinegar. Then just let it sit and meld.

Soup is looking good. Everything is soft and falling apart and ready to go.

Blend it all until smooth.

Thick and creamy goodness right here. If it is to thick, add more water, too thin, cook it down a little longer. The consistency is up to you.

Now all you need to do is ladle soup into bowls and top with a couple spoonfuls of the relish.

This is comfort. This is good.

Have a great, comfy weekend.

-C

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Apple Cranberry Butternut Squash Soup with Apple Cranberry Relish

makes 6-8 servings

• 1 small butternut squash (about 5 cups cubed)

• 1 large onion

• 1 carrot

• 2 macon or mac apples

• 2 cups fresh cranberries (you can use frozen too)

• 2 tablespoon cumin

• 2 tablespoons chili power

• 2-3 cloves garlic

• 2 tablespoon fresh minced or grated ginger

• 4-5 tablespoon apple cider vinegar

• olive oil

• salt and pepper

• 6 cups water

Start by chopping the onion and carrot into small pieces. Place into large heavy bottom pot with a splash of water and a tiny splash of olive oil. Mince the garlic and peel and mince ginger. Toss into the pot as well and place it on a medium heat to cook until the veggies are tender and fragrant.

While the veggies are cooking, dice up the butternut squash. Remove any seeds but there is no need to peel. Also dice up the apples, reserving 1/2 of one for the relish. Place the chopped squash and apples into the pot with the cooking veggies along with 1 1/2 cups of cranberries , the chili powder and cumin, 2-3 tablespoons apple cider vinegar, and the water. Place the pot back on the stove, bring it to a boil, then reduce heat to medium and let cook.

Once soup is on the stove, take reserved half apple and the other 1/2 cup of cranberries and dice into very small pieces. Place into a bowl with a little pinch of salt and 2 tablespoons apple cider vinegar. Toss around and set aside.

And back to soup. Once the squash is tender and starting to fall apart, it is time. Remove from heat and either with a immersion blender, or a regular blender, blend the soup until smooth. After its blended and creamy smooth, check for thickness. If you think it is too thick, add more water. Too thin, place back on stove and cook down until it thickens up a bit more.

When you are ready to serve and eat, ladle soup into a bowl and top with more pepper and a spoonful or two of the apple cranberry relish.

Then eat and feel cozy.

Baked Beans

I made baked beans last week for a side to dinner with the mr and Barb. They ate them all. I didn’t get more then a spoonful. I was sad for me, but also was like “Shit, if I had known you guys were bean fiends, I would be making baked beans like all the time.”

And maybe not all the time, but I made them again this week. And again, they ate a lot, but I got me some this time, and I will probably make them again next week too because they will be perfect for Thanksgiving. See, homemade baked beans are a thing of beauty. Sure you can buy them in a can and be just fine, but these baked beans, well these are waaaayyyy way better. These baked beans are soft (not canned bean soft) and tomatoey and a little spicy with a tang. Not sickly sweet, (not sugar added) and not too salty.. They are just about perfect. You can eat them on their own, toss them into salads or wraps, stick on some toast, serve as as side, or just eat them cold straight from a jar from the fridge right before bed. (your loved one will thank you for that). Plus they are baked in the oven and I love me a good warm oven on a cold day. And the obvious, but all the protein and all around goodness. A great dish to serve if ever you need to feed people like me who don’t eat meat. It’s a win win win win.

Baked beans in all their glory. No cans in sight.

The stuff. White beans that were soaked overnight, strained then added back to a pot with 6 cups of water. Also have crushed tomatoes. an onion, a few cloves of garlic, chili powder, mustard powder, apple cider vinegar, and some salt and pepper.

First step is to start boiling you beans. But while that is happening, mince garlic and chop the onion into really small pieces.

Toss the onion and garlic in a pan and cook on medium low until soften and fragrant.

Cooked beans. All you need to do to cook them is place the pot with soaked beans and water on high, bring to a boil, then turn heat to a medium. Let beans cook until tender. It should take about an hour and a half.

Beans are cooked and the garlic and onion are soften so now all you do is combine everything together. Don’t drain the beans, just toss in the tomatoes, the vinegar, the spices, and a few pinches of pepper and a pinch of salt. Stir in all together,

Looks like soup right? This is right before you stick it into the oven.

Now look at that, oven baked beans. The best part… The crispy sides. ALL MINE!

Not much left to do but eat them. Straight up with a hunk of bread. That is a good way to start anyway.

Enjoy your beans!

-C

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Baked Beans

Makes a big pot of beans

• 1 pound (2 cups) white beans soaked in water for at least 8 hours (I used great northern but navy would be good too)

• 6 cups water or veggie stock

• 3 cups (or a 28 oz can) crushed tomatoes

• 1 onion

• 3 cloves garlic

• 1 1/2 tablespoons chili pepper

• 1 tablespoon mustard powder

• 1/3 cup apple cider vinegar

• salt and pepper

Strain soaked beans and place them into large oven safe dutch oven almond with the water and stick on the stove. Bring the beans to a boil then reduce heat to medium and cook util the beans are tender. Should take about 1 1/2 hours.

Sometime while the beans are cooking, mince garlic and chop the onion into very small pieces. Place in a skillet and cook on medium until the onion and garlic are soften and fragrant. Remove from heat and set aside until beans are cooked

Preheat oven to 425

One beans are tender, dump in the cooked garlic and onion, the tomatoes, the spices, the vinegar, and a good pinch of salt and pepper. Stir it all together and place into the oven. Bake for about 2 hours, staring about ever 30 minutes, until the bean sauce is nice and thick. If at any point you think they have gotten to dry, just add more water. Pull the beans out of oven once you are happy with the sauce consistency. Taste and season with more salt and pepper if needed.

And then eat them. As a meal, as a side, or as a snack. Beans are good anytime.

Any leftovers should be stored in the fridge. Beans can be reheated very easily on the stove top. Just place the pot back on stove, stir in a little water and cook til hot.

Beans are also fantastic eaten cold from the fridge.