Roasted Honey Garlic Cauliflower

Roasted Honey Garlic Cauliflower

An easy way to kick your cauliflower up notch that’s perfect for meatless Monday! Tastes just like general tao.

Check out the recipe below.

Roasted Honey Garlic Cauliflower 

INGREDIENTS:

1/2 head of cauliflower, cut into bite-sized florets
For the sauce:
6 tbsp honey
3-4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp arrowroot flour or cornstarch
1 1/2 tbsp tamari
1/2 – 1 tbsp sriracha 

DIRECTIONS:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place cauliflower florets on baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
3. While the cauliflower is cooking, make the sauce. Add all sauce ingredients except the arrowroot flour (or cornstarch) into a small pot. Bring to a low boil, stirring often. In a small bowl, dissolve arrowroot (cornstarch) in water, then add to the honey garlic mixture. Cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes.
4. When cauliflower has cooled down, add them to a large bowl. Pour in sauce and toss cauliflower in sauce to coat. Serve while still warm. Garnish with fresh scallions if desired.

Enjoy!
Xo
Amanda

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Apple Potato Latkes

Apple Potato Latkes

Sweet and savoury apple potato latkes! 

A sweet twist to your classic Potato Latkes for Chanukah! I like to make mini bite sized ones too, so they’re easy to just pop in yo mouth. Make your own homemade applesauce or cinnamon sour cream dip to go with and you have an AMAZING treat. Check out the recipe below.

Apple Potato Latkes

Makes: about 12 latkes

Ingredients

2 macintosh apples, peeled and cored

2 large or 3 medium russet potato, peeled

1 medium yellow onion, peeled

 ⅔ cup of tapioca or potato starch (you can also use flour if you’re not gluten free)

3 large eggs

2 teaspoons kosher salt

1 ¼ teaspoons GF baking powder

½ teaspoon black pepper

Oil for frying

Instructions

  1. Coarsely grate the apples, potato and onion. I grate mine in my food processor with the grater attachment. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible.
  2. Put the shredded mixture in a large bowl. Add the starch eggs, salt, baking powder and pepper, and mix until the flour is absorbed. 
  3. In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot, drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. I like to form them in my hand first to make sure they stick together. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook on the other side another 2 to 3 minutes. Latkes may need more time depending on size and thickness. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with applesauce or sour cream.
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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers for your Meatless Monday!

Hey guys! Happy Monday.

Decided to give a twist to an old classic today for Meatless Monday. I grew up eating stuffed peppers in my house. They always gave me this homey feeing and warmed me up during the colder months. 

The usual Zweig stuffed pepper has minced beef and rice, but today I switched it up and made a vegetarian version with quinoa and beans!

Equally as comforting and even more delicious with a little bit of a Mexican twist.

Check out the recipe below!

Quinoa Stuffed Peppers

Ingredients

  • 1 cup quinoa or rice, thoroughly rinsed and drained
  • 2 cups vegetable stock 
  • 4 large red, yellow, or orange bell pepper (halved and seeds removed)
  • 1/2 cup salsa
  • 1 tbsp nutritional yeast (optional)
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder 
  • 1 1/2 tsp paprika 
  • 1 15-ounce can beans, washed and drained
  • 1 cup corn kernels, drained if using canned

Instructions

  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet. Lay halved peppers on baking dish. 
  3. Add cooked quinoa to a large mixing bowl and add remaining ingredients. Mix to thoroughly combine then taste and adjust seasonings accordingly – adding salt, pepper, or more spices as desired.
  4. Generously stuff the peppers with quinoa mixture until they are full, then cover the dish with foil.
  5. Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees and bake for another 15-20 minutes, or until peppers are soft. If you like softer peppers, bake 10 minutes more.
  6. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F oven for about 20 mins. 

Nutrition Information

Serving size: 2 halves 

Calories: 311 Fat: 3.4g Carbohydrates: 59g Protein: 14.4g

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Berry Chia Seed Jam

Berry Chia Seed Jam

The easiest jam you’ll ever make! 

I love making jam when I have extra berries lying around that I know won’t get used before going bad. Classic jams take quite a bit of time to make, but this recipe takes about 15 minutes and you get a thick and nutrient filled jam! 

Chia seeds are awesome when used as a thickener, plus you get the added health benefits from this superfood. They give this jam and amazing consistency like a traditional jam. Instead of the classic sugar, I use maple syrup to sweeten the berries and a hint of vanilla. 

All you need to do is add your berries and maple syrup into a pot, bring it to a low boil and add your chia seeds in! That’s it! 

Enjoy this on toast, oatmeal, overnight oats, on top of thumbprint cookies and so much more! 

If you want to make this awesome jam, check out the recipe below! 

Berry Chia Seed Jam

INgredients:

3 cups fresh blueberries

1-2 tbsp lemon juice, to taste 

3-4 tbsp pure maple syrup (honey works too), more if needed 

2 tbsp chia seeds

1/2 tsp pure vanilla extract or powder

instructions:

  1. If need, prepare the fruit by removing stems and chop large fruits into smaller pieces. In a medium-sized non-stick pot, bring the berries, maple syrup or lemon juice to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the fruit with potato masher or fork, leaving bits of fruit for texture.
  2. Stir in the chia seeds until thoroughly combined and let the mixture cook down. Cook for about 15 minutes, until your desired thickness. Stir frequently, to prevent jam from sticking to the pan.
  3. Once jam is thickened to your liking, remove from the heat and stir in the vanilla. Store in the fridge in an air-tight container. Stays good for at least a week!

Enjoy!

xo

Amanda

 

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Oven Roasted Whole Cauliflower

Oven Roasted Whole Cauliflower

Delicious oven roasted whole cauliflower head with a savoury herb sauce.

One of my favourite dishes at my all time Montreal favourite restaurants is roasted cauliflower. I order it EVERY time I go there, without fail and it is always amazing.

I love eating cauliflower at home, but am kind of over cauliflower rice and have never been a huge fan of cauliflower pizza crust. So, I decided to recreate my favourite dish!

Check out the recipe below!

Oven Roasted Whole Cauliflower with Herb Sauce

Ingredients

For the cauliflower:

1 cauliflower head

Olive oil

Salt and pepper

For the sauce:

2 garlic cloves

2 tbs of unsalted butte or ghee

1/2 cup extra virgin olive oil

2 tbsp apple cider vinegar

1/2 cup coarsly chopped parsley

1/2 to 1 tsp red pepper flakes (optional)

Salt and pepper

Instructions

  1. Preheat oven to 400 F and prepare a cast iron skillet.
  2. Break off and discard the leaves from the cauliflower. Cut of the bottom of the stamp and cut out the hard core of the cauliflower, leaving the main stem intact.
  3. Rinse the cauliflower and with water drizzling, place in cast iron skillet. Drizzle with olive oil, sprinkle with salt and pepper. Use your hands to rub over the cauliflower to coat evenly.
  4. Cover in tin foil and place cast iron skillet in oven and roast for 45-50 minutes. Pierce with a knife to check tenderness. Should be very tender.
  5. For the sauce: in a food processor or blender, pulse garlic, ghee, olive oil and parsley. Mix in salt, pepper and chilli flakes.
  6. Remove cauliflower from the oven when tender. Pour sauce over the cauliflower and broil in the oven until surface is browned.
  7. Serve in cast iron skillet and enjoy!

xo

Amanda!

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