Food Lush

Mac & Cheese Style Cauliflower

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

by Sarah Anne

I'm so sad to be saying good by after such a short time with Food Lush, but I am forever grateful to have been included in this amazing bunch of women who love food as much as I do. I haven't been around long, but before I was a writer, I was a reader brought over by Caitlin (Thanks Caitlin!). So I will link you to a post of hers that gave me the guts to try something I'd always wanted to - Fresh Strawberry Jam!  As far as my own post, I think my very first post on Lentils is my favourite. 

***

Onward and upward as they say, folks. I don't have any huge "my last post" kind of post, but I do have a favourite recipe that I rediscovered this week. It's definitely one that I think you'll love. Mac & cheese style cauliflower.  

Now, hold on, don't go anywhere just because I said cauliflower.  I know. It's kind of a misused vegetable. Bland when steamed. Used as 'rice' for the raw food and paleo crowd. Whipped up into faux mashed potatoes. Poor thing. I'll admit this recipe is kind of similar in that it is an attempt to lighten up a homey, cheesy dish.  But do me a favour and give it a shot. I promise, it's a dish worth adding to your rotation. 

Source

I definitely always increase the garlic in this recipe (and all recipes, let's be honest here) and sometimes I'll add a little dijon to the sauce.  I'm sure this recipe would be flexible enough to add bacon for those that like that sort of thing, green onions, maybe even peas?  For some reason, I always feel like peas go with mac and cheese, and since I like to mess with recipes so this is no different. Try it out and jazz up the flavours a bit! What kind of flavour combos can you think up. I love recipes that are simple in flavour and technique that lend themselves to a bit of play.

The other bonus to this recipe? It can be made pretty inexpensively depending on the cheese you buy. It can be doubled for more leftovers too. Maybe it is a way to get kids (and adults!) to eat their veggies rather than that blue box that advertises cauliflower in its pasta? Far healthier and in my mind, way tastier!

I serve this with a green salad most often and call it dinner. Oh, and don't forget to try a little sriracha on top, because who doesn't like sriracha? 

Are you a cauliflower fan? Have you tried any other 'faux' recipes using cauliflower? Perhaps a recipe like this?  

Chana Masala and Indian Spiced Vegetables

Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

Jess M.

I have been a faithful Food Lush reader from the start, having been a Style Lush reader for a long time. So, when it comes to choosing a favorite post, it's just so hard! I love how reading Food Lush has always seemed like sitting around with friends and talking about what we're all making for dinner or what great kitchen gadget someone found. So, I have to list the two Food Lush Gift Guides, 2011 and 2012, as my favorite posts. Even today when I looked back at them I was newly interested in things on the lists. They have given me plenty of ideas for my own Christmas list and ideas for others. I also really enjoyed this post about owl-themed kitchen things. I bought the mugs right after reading that post!

As for my favorite of my own posts, it has to be the one where I talked about my cookbook collection. I am so attached to certain cookbooks and I try and give a lot of thought to which ones I buy, so it was fun to show my cookbook-nerd side and share these with my friends.

And I know that this is Food Lush, but I cannot let it go without mentioning just how many things I bought for myself after they were mentioned on Style Lush: this coat, a bunch of these shirts, and BB Cream to name a few.

***

When we try to eat healthy it always involves a lot of beans. And when we discovered Indian food from a local restaurant we were instantly in love. Beans! Vegetables! Spiciness! Many vegetarian dishes! Unforuntaly the Indian restaurant in our town isn't convenient to us at all. We almost never happen to be near it to just pop in and bring home carryout. And when we discovered that our son would eat Chana Masala, I knew I had to find a way for us to have this dish more often. I didn't have to look very far because Smitten Kitchen has a great and easy recipe.

Chana Masala and Indian Spiced Cauliflower and Potatoes from Smitten Kitchen

Both dishes use overlapping spices, so when you measure them out for one, measure out for the other. They both also start with sauteeing some onion, so I just start them at the same time. Both reheat very well and when we put away the leftovers we often just combine it all into one big delicious bowl.

(Photos: me)

Not The Prettiest, But Easily My Favorite Lentil Stew

Editor's note: For our last week at Style Lush, I've asked the writers to share both a favorite post by another writer, from over the last three years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!

By Jessica

(Post I've selected from the archives from another writer: The Old Flame by Katie--it has a picture of setting lemon oils on fire, plus cocktail! Post of mine from the archives: Writer(s) Helping Writer: Vegetarian Meals--I often refer back to this post as an easy repository of some fave veggie meals)

***

Tonight, I cooked my favorite lenti stew for dinner and as it was bubbling rather furiously away on the stove an odd thought occured to me "This looks like the bog of eternal stench". Now, I've made this particular recipe many times over, I love it and am always excited to eat it and NEVER has that thought occured to me until tonight. I'm not sure if that thought has ever occured to me while I've cooked anything I am happily willing to consume over and over again and yet, here we are. My son asked me why I was trying to force him to eat mud. 

This all sounds like such a rousing endorsement of a my favorite lentil stew, doesn't it? But, I do love it. The main flavor profile is supplied by carmelized leeks and the addition of the honey créme frâiche (or maple sour cream in our house) is just, oh, it's so very very good.

(photo of carmelizing leeks, not so "bog of eternal stench-like")

I find that I don't tweak this recipe as much as I do most recipes I try, although I use frozen leeks from Trader Joes and I add quite a bit more than the pinch of cayenne pepper that the recipe calls for, plus tonight I added a hint of smoked paprika as well and it just rounded out all the flavors nicely. The only other change I've made swapping maple syrup for the honey as it's what I had on hand the first time I made it and I liked it so much, it just stuck.

I hope you'll try it and enjoy it as much as I do. It feels right to send you off with something warm and comforting in your tummies. 

I'm Crazy for Vegetarian Chili

by Sarah Anne

This post was originally supposed to be about an amazing banana bread recipe I found, because I know you need another one. However! In searching for a good vegetarian chili recipe high in protein, low in fat, I came across a recipe from The Kitchn, and had to share. I promise I'll share the healthier banana bread another time, because I've already made it twice. Read: I can't stop eating it. Anyway!

I'm absolutely one of those people that cannot leave well enough alone. I always tweak recipes, add something here, substitute something there, and as a result I never make the same recipe twice. Often times, I just "wing it" and make my version of whatever dish I'm feeling like in that moment. Soups, chili, casseroles, and salads are all pretty forgiving. I've been getting better about it lately, but when I decided to have chili last night for dinner, I realized that I didn't have a "go-to" recipe. After looking at several that looked delicious, (how does any chili recipe NOT look delicious?) I knew I had a winner.

This recipe uses no faux meat, no yams, no funky ingredients but relies on beans for protein content. On top of that, the secret ingredient - espresso powder, gives it a dark, rich flavour that you might think you'd miss without the beef. The method is easy to follow, and really is a bit of a chop and dump kind of thing. It does take a bit of time to prepare, only because the flavours need to simmer and marry, but it will be worth it I promise. 

Of course, I made a few tweaks. I definitely used less than 1/4 cup of olive oil, more like 1/8th, or two tablespoons. I added 6-8 chopped mushrooms and two roughly chopped carrots in after the onions had sauteed for a couple minutes on their own.  I also increased the chili powder, cumin, and garlic, as often I feel like recipes tend to be under-spiced for my own palate. I like things bold! Abrasive! I used three 19oz cans of beans, one chickpea, one kidney beans, and one mixed. I didn't have chipotle chili powder on hand, so I just used chipotle puree, and added a few tablespoons in with the tomato step, along with a bit of smoked paprika and cayenne.  I told you, we like things muy caliente around these parts.  

Side note: If you don't have/use chipotle puree, you should. Take a can of chipotles in adobo and give it a whizz, or as Jamie Oliver says - whazz, in a food processor or high-powered blender. Store in the fridge and add to everything and anything. It lasts forever and is SO versatile! Think aioli, salad dressing, marinades, soups, etc!

If you care about nutritional and caloric stats, I did plug the recipe into a calculator. For seven servings, they are a bit over 300 calories each (337), with 14 grams of protein and a whopping 13 grams of fiber. A bonus for the vegetarians out there, you're getting some vitamin D from the added mushrooms as they are the only plant source of vitamin D. Nifty eh?

The other thing about this recipe with my additions? There's no way on God's green earth it serves only four people I estimate more like 6-8 servings. It's so fiber rich and filling, you won't need a massive bowl to be satisfied. I did top my bowl with a bit of sour cream and diced avocado and made these muffins to have on the side. All in all an easy, rich, satisfying and healthy meal that was cheap to boot!

This will from now on, be my 'go-to' recipe for chili. I think it's versatile, thick, rich and saucy and just what I was looking for. I hope you'll give it a try and let me know what you think!

Do you have a favourite chili recipe, or a recipe that you seem to go back to over and over for something? What do you like in your chili and what do you look for when searching for a recipe? 

Soy Sauce Substitute: Coconut Aminos

By Caitlin

How is my crazy diet going, you (don't) ask? It's going great! As of yesterday I am....officially....halfway THRROO-OUGGHHH my...WHOOOLE THIRRTAYYYY! (Oprah voice) 

It's...going well. I feel pretty great (except for what I expect is HA HAAA another sinus infection), I have more energy, I am getting more sleep and better sleep and am just more clear-headed in general. I am beginning to tire of the relentless cooking and meal planning, yet it is also becoming easier in the sense that it's more routine now. Zach and I have found things we like, and some great new foods we'd probably never have tried otherwise. I think ghee (clarified butter) is going to be a routine part of my diet now. All the delicious butter with out all the mucus-causing dairy component! Delightful!

One problem you have when eliminating all soy, sugars, legumes, and the like is that it can be hard to find a product that lends umami to your cooking. Soy sauce, worcestershire, and most other sauces and seasonings are out. Enter coconut aminos. This soy, nut, dairy, gluten, everything free, raw, vegan liquid gold is shockingly good inspite what all those hippie adjectives might imply, and tastes like a sweet soy sauce. It has been a delightful addition to our diet. Use in stir fries, dressings, marinades, soups, or for dipping sashimi; basically anywhere you'd use soy sauce.  

Photo from http://www.vitacost.com

I've read about coconut aminos before on paleo and healthy living blogs but as I have a rather large cabinet chock full of seasonings, sauces, and spices (such is the fate of being married to a chef), I had little impetus to actually try it. Until now. I scavenged my local Whole Foods, missed the first time, and found it the second. It was in the asian section, near the mirin and soy sauces. (You can also find it on Amazon.) When I got it home Zach opened it up to taste it and it fizzed everywhere. We were disappointed and were going to take it back to exchange it for a fresh one when I had an epiphany: I think it's fermented? A few google searches later and we learned that it's normal for it to fizz when you open it: It's made from the fermented sap of the coconut tree. It sounds like I made that up, but I sure didn't.

Have you tried coconut aminos? And tell me, how is candy? Is candy still as good as I remember? Tell it I said hi.

Sauerkraut I Actually Like

By Jessica

I have never been a fan of sauerkraut, which is odd given that I love cabbage and most other cabbage preparations but there was always just something about it. Something off and overly strong. I had thought that maybe it was the metal can in combination with the acidity, maybe that combination made it taste off to me? So I sought out a variety that came in a glass jar and alas no change in my opinion.

It happens to be something that my husband loves, however, so I have always hoped to find one that I could be happy eating too and then most of my twitter stream started Whole30 and I started seeing raw sauerkraut in my feeds.

Farmhouse Culture has several different varieties of kraut to choose from and I was able to find a couple of them at my local Whole Foods markets. For my husband, I selected the smoked jalapeño and for myself the horseradish leek. On its own, it's still a bit sharp for my tastes but all manner of weird and off that I taste in regular kraut is gone. It's flavorful and even though I was expecting the horseradish to take over everything, it's so well balanced, that doesn't happen. 

We had brats and kraut for dinner tonight (I had Apple Sage Field Roast sausage) and I was really happy with it as a condiment. While I'm not a total convert, I will be finishing the jar I have and I also am now intrigued to try other varieties/brands. I have my eye on the Lemon Garlic Dill by Straight From The Vine next. 

Have you tried raw sauerkraut?

(Photo via Farmhouse Culture)

Sweet Potato "Chips"

by Maura

Since I'm on the Whole 30 torture train to better health, I'm having trouble finding alternatives to my usual side dishes. There are only so many days in a row that one can eat roasted broccoli. (I'm very close to that limit.) Since sweet potatoes are the only approved starch, I've been eating them in every form. Mashed, baked, diced-up and sauteed -- you name it, I've tried it. I was going to try sweet potato fries, but I've never been successful making them. I came across this recipe for sweet potato chips. It took two tries -- I hopelessly burned the first batch -- but they were delicious! I can see us making this recipe again, even after Hell30 Whole 30 is over!

I'm not the only Food Lush lady who loves them! Check out Krisitie's post from 2010.

Any super delicious sweet potato recipes you want to share with me?

Homemade Pierogies with Granma

by Sarah Anne

It all started with a perfect little dish of antipasto, which then spiraled into a conversation about getting back to basics with cooking and food. Of course I whole heartedly agreed! What I didn't realize, was that basics for Granma included making cabbage rolls and pierogies. 

Let us stop right here for a moment. Have you ever had a pierogi? A potato-ey soft, half-moon filled with cheese, mashed potatoes, onion, cottage cheese, so tender they just melt in your mouth? Boiled and tossed with sauteed onions, maybe butter or sour cream? If you haven't, I suggest you do before you go any further. Or at least collect the ingredients (if you don't already have them, it is that simple) in this post and make them. ASAP.  

I'm a fan, as you can probably tell, so when Granma said she used to make them from scratch, I got excited.  Before I knew it, my Mother in Law and Granma were in the kitchen making dough and fillings. 

I will say this may be time intensive, but it isn't hard. Besides, it's good to get a few sets of hands in the kitchen, even kids could put the dumplings together I think. I haven't included a filling recipe here, but we stuffed ours with two different fillings. One was cottage cheese and green onion, the other was cottage cheese, shredded cheddar and sauteed onion. The options go on and on, and you can even use mashed potato inside! Pasta with mashed potatoes inside. Does it get any better than that? Do be sure to use salt and pepper to taste.

Pierogi Dough

1/4 c oil (vegetable)
1 c water
1 egg
1 tsp salt
1 c Instant Potatoes (Idahoan Brand was used here)
2 c flour

Wisk the first four ingredients together. Then add the instant potatoes and stir until combined. Let that sit for 10 minutes.

Add 2 cups of flour. Mix together and knead until the dough is smooth. Add flour as needed if the dough is sticky and continue to add flour until the dough is smooth and silky. (It really does get beautifully soft and delicate) Let it rest for 15 minutes.

Once dough has rested, roll out and cut with a small, round cookie cutter.

Use about a teaspoon of filling (see above for filling ideas) and fold over, sealing edges with a gentle pinch. Lay the filled pierogies on a flour-dusted baking sheet until you're finished. More than one set of hands really helps with this process.

A few notes about this recipe. The dough is extremely soft and tender, it won't be like pasta dough that is firm. It's doughy, soft and delicate. Because of this, there is no need to wet the edges when bringing the dumplings together.  Also, similarly to other stuffed pastas, don't overfill them, and get out the air before sealing the best you can. Oh! Please, please don't try to use real mashed potatoes. We tried. It doesn't make the same dough. Just use the instant kind. I promise, you'll thank me.

You can boil these up fresh, just until they float or they can be frozen. Make sure to put them on a floured baking sheet and freeze individually before putting them in freezer bags for the long haul. Don't thaw them though, just toss in salted, gently boiling water and wait until they rise to the top before draining and serving them up. Otherwise, you'll have a sticky, doughy mess on your hands. Trust me on this one.

I had such a great time making these with family and eating them felt cozy inside as I remembered the three of us in the kitchen, folding up dumplings.  If you give these a try, be sure to let me know how they turned out! I would love to hear about your experiences.

Do you have a family recipe that you make regularly? Perhaps a new tradition? 

Roasted Chickpeas

by Jess M

Like many people (most? it seems), now that January is here, I am trying to eat better, healthier, and exercise more. And as I've mentioned in other posts, I have a bad habit of eating terrible, convenient things during the day. It's very filling and super easy.

Roasted Chickpeas

1 can of chickpeas
1 T olive oil
1 t soy sauce
1/2 teaspoon chili powder
salt & pepper

Preheat oven to 400 degrees. Drain and rinse the chickpeas. Mix olive oil, soy sauce, chili powder, salt and pepper, then toss with the chickpeas. Spread onto a foil-lined baking sheet. Bake for about 20-30 minutes, or until crispy on the outside, still tender on the inside. (You may have to taste test a couple)

I first used this recipe for roasted chickpeas and here on Tasty Kitchen there are several different variations. 

You should probably share these; they make a great happy hour snack with a beer. They are also a really great alternative to plain chickpeas on top of a salad. However, I sometimes just eat them all for lunch. And if you eat a whole can of chickpeas for lunch you likely won't be hungry the rest of the afternoon.

(Photos: me)

Orange Poppyseed Dressing: Vegan, Paleo, Whole30 Approved!

by Caitlin

Have you heard of the Whole30? In a nutshell (mmm, nuts, Whole30 approved!) it's 30 days of clean eating and whole foods; essentially just produce, meat, seafood, and certain nuts, oils, seeds, and fats. No wheat, no dairy, no legumes, no grains, no alcohol, no added sugar -- not even natural sugars like maple syrup. Fruit and sweet potatoes are okay, but no white potatoes. Zach and I are doing it January 2 - February 2, along with half the internet. 

At first glance you'd think the focus would be restriction, but there's just so much delicious food you can eat. And having done a strict allergy elimination diet earlier in the year, this seems easier in some ways. It's certainly a bit healthier (I miiiiiiiiight have turned to sugar to cope with that diet). Grassfed pot roast, smoothies, salads, shepherd's pie, grilled salmon, crab cakes, avocado on everything, lots of green vegetables, sliced pears with cashew butter: All things my body is thrilled to see after the past two months Zach and I have had of holiday indulging and stress, long hours, surgery, and too many convenience foods. It has actually been fun for me not to have an excuse to take shortcuts as it's forcing me to come up with things I've been meaning to try for a while. Like this orange poppyseed dressing.

I first made this for New Year's Eve (pre-Whole30), wherein I tossed it with mesclun/baby greens and added red grapes, toasted pecans, feta, and dried sour cherries. For Whole30 I think this would be delightful tossed with mixed greens, grilled chicken, avocado, and some grapes or fresh orange segments. Maybe cucumber and red bell pepper, too. It came together quickly and was fun and different from my normal default of olive oil & balsamic vinvegar.

Whole30 Orange Poppyseed Dressing

Juice & zest of an orange
1/4 c. red wine vinegar
1/3 cup extra light olive oil
small-medium shallot. (I had a huge one and used a quarter of it.)
1 T good mustard. (If doing Whole30 it should be free of sugar and wine.)
salt & pepper to taste
1-2 teaspoons poppyseeds. (I added a little at a time until it looked right.)

Wizz everything but the poppyseeds in the blender or food processor. When it's emulsified, add the poppyseeds and pulse once, just to mix. Taste it, add more salt and pepper and poppy seeds if necessary. If it needs more brightness or acidity, add a sploosh more red wine vinegar. With natural ingedients, your mileage may vary.