Homemade veggie burgers can be hit or miss. This recipe for vegan peanut ginger cauliflower veggie burgers are a hit! Made with a combination of quinoa, oats, chickpeas and rice cauliflower seasoned with ginger, soy sauce, peanut butter and fresh herbs. Enjoy over a salad on in a bun with an easy sriracha mayo!Read More
In all my years of blogging, and all my years of pasta eating, this browned butter spaghetti with roasted cauliflower is my absolute favorite pasta dish! With a rich browned butter and garlic sauce, juicy cherry tomatoes, sweet caramelized cauliflower and briny capers, there’s so many flavors packed into one bowl of pasta. Learn how to make this veggie packed bowl of spaghetti at home!Read More
Enjoy this vegan take on pasta primavera! This pasta primavera with creamy cauliflower sauce uses a dairy-free sauce made by pureeing steamed cauliflower with with onions, garlic, almond milk, and nutritional yeast to make a rich and creamy sauce for pasta. Toss with sauteed seasonal vegetables of your choice!Read More
If you love sweet and spicy, make this harissa roasted butternut, cauliflower and chickpea bowl immediately! It's really simple to throw together. Just roast fall vegetables and chickpeas in a glaze of harissa paste and pure maple syrup and serve over quinoa with feta, pomegranate and herbs for garnish. A totally nourishing vegetarian meal for winter or fall!Read More
A cozy bowl of fall-flavored goodness! This simple roasted sweet potato and cauliflower soup is made with only 7 ingredients, but packed with flavor. It's extra creamy from a little half and half swirled in. Perfect make ahead meal for a cold day. Just reheat and top with some of the ideas I give for garnishes.Read More
Have you tried Trader Joe's cauliflower frozen cauliflower crust? Make this fall inspired pumpkin, shiitake and gruyere pizza! It's a tasty vegetarian meal, and gluten free too! Made with a canned pumpkin sauce then topped with chewy shiitakes and aged gruyere.Read More
This dukkah bowl y'all. Packed with fiber and flavor, this dukkah quinoa bowl with roasted sweet potatoes and cauliflower is so tasty. Top a bowl of quinoa and roasted veggies with an easy homemade almond dukkah. Use the rest in hummus, over veggies or as a crust for chicken or fish.Read More
This rich and creamy red curry tofu and mushrooms is served over cauliflower rice to soak up all the delicious sauce!
I mean, would you just look at that.
Seriously, this red curry tofu is everything my body wants right now. We got back from New York City last night and our last 24 hours in the city turned into a bit of a cheese fest. Not cheesy as in tacky in a goofy kind of way, but cheese as in my favorite food. It’s basically all we ate for an entire day. We had cheese stuffed soft pretzels, fried saloumi and cheese croquettes, a bagel piled high with smoked fish and dill cream cheese, late night pizza dolloped with giant scoop of fresh ricotta cheese. We ate dinner at AN ACTUAL CHEESE BAR. Yes, this thing exists outside of heaven and it’s called Murray’s Cheese Café. And because we apparently hadn’t enough dairy, there was a stop at The Big Gay Ice Cream Shop for a soft cone dipped in dark chocolate pretzels and hot fudge. When it’s 107 degrees in a concrete city, you eat and drink your way through in an effort to get out of the sun.
(P.S. People who can fix things in NYC, please take some advice from the south – work on your AC game.)
So yeah, I see a lot of bright, fresh, herby, spicy, vegetable-laden, meatless dishes in my future. Not because I’m trying to detox the cheese out of my system, but because that’s what I want. Intuitive eating is cool like that.
This red curry tofu is a nice transition dish from all the cheese, oddly enough. The coconut milk is fatty and creamy, like cheese. And tofu is basically mozzarella cheese. Seriously. You make tofu the exact same way you make mozzarella, except it’s made from soy milk, not dairy milk.
For veggies, I used a mixture of mushrooms, which soak up the delicious curry sauce. If you can get your hands on a variety of wild mushrooms, that’s definitely what I would recommend. I used shiitakes, which has a chewy texture that makes it my favorite mushroom. I also used cremini mushrooms, which are baby portobellos. I like to have lots of different mushroom flavors and textures going on, so if you can get your hand on oyster mushrooms, enokis, or porcinis, throw them on in too!
I served this over cauliflower rice, which is so much easier now that you can find riced cauliflower at grocery stores. I’ve already admitted to liking cauliflower rice more than actual rice, but remember, it’s still not rice so you need some carbs in your dish. I threw in green peas, a yummy starchy vegetable, but feel free to toss in a can of drained chickpeas as well if you need/want a little more. Or, you know, just serve it with rice.
Red Curry Tofu and Mushrooms with Cauliflower Rice
- 1 tablespoon sunflower, avocado or coconut oil
- 1/2 onion, peeled and finely chopped
- 2 garlic cloves, minced
- 1 lb fresh or frozen rice cauliflower, or 1 lb cauliflower florets and stem pulsed in the food processor to make rice
- 1 lb firm tofu
- 1 tablespoon sunflower oil, avocado oil or coconut oil
- 1/2 onion, peeled and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 4 ounces shiitakes, sliced
- 8 ounces cremini mushrooms, quartered
- 1 1/4 cup full fat coconut cream
- 4 teaspoons red curry paste
- 4 teaspoons fish sauce
- 1 cup frozen peas, defrosted
- Lime, sliced
- Freshly chopped cilantro
- Red chili flakes
- Wrap tofu with paper towels. Top with a heavy skillet or can to drain for 15 minutes.
- Make rice. Heat oil in a large skillet on medium-high skillet. Add onion and garlic and saute for 3 minutes until translucent. Add cauliflower, season with salt and pepper and saute until tender, about 7-10 minutes. Set aside until ready to use.
- While rice is cooking, cut tofu into cubes. Season with salt and pepper. Heat 1 1/2 teaspoons oil in a large sided skillet on medium-high heat. Add tofu and cook until golden. Remove from skillet and set aside.
- Ad remaining 1 1/2 teaspoons oil to the skillet where the tofu was cooked and set on medium-high. Add onion and saute until translucent, about 3 minutes. Add garlic, ginger and saute 30 seconds. Add mushrooms, season with salt and pepper and saute until tender, 7 minutes. Add coconut milk, curry paste, and fish sauce. Stir in tofu. Reduce heat and simmer 10 minutes. Pour in peas and cook another minute to warm through. Taste and season with salt and pepper.
- Serve over caulilfower rice with lime, cilantro and chili flakes.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EntertainandPair #CollectiveBias The following content is intended for readers who are 21 or older.
This grilled vegetable platter served with a red wine tomato jam and caramelized onion buttermilk dip, both infused with Dreaming Tree Wine, is the red carpet version of your standard raw vegetable platter!
Admit it. You've been that person who brings a raw vegetable platter to the party in an attempt to have a healthy option for everyone to enjoy.
Except, no one actually enjoys that raw vegetable plate. Some eat it because it's there, but who has ever left a party saying "Wow! That baby carrot dipped in ranch was amazing! I wish Susan would share her recipe!"
No one. Ever.
This awards season, give your standard raw vegetable platter a red carpet makeover. My secret for a vegetable platter people will actually want to eat? Grill (or roast) the vegetables first, adding a caramelized, smoky flavor, and serve alongside a couple tasty, homemade dips.
Usually I do some type of hummus or avocado-based dip, but for this campaign, I decided to experiment cooking with Dreaming Tree wine...and I think I found two new favorites in the process! Both get a deep, rich, and luxurious flavor from a base of caramelized onions infused with Dreaming Tree wine. The jammy notes of Dreaming Tree Crush, a red wine blend, went perfectly in the tomato jam, adding a layer of fruitiness and complexity. For the buttermilk dressing, I went with Dreaming Tree chardonnay. Now, normally I'm not a chardonnay person. Actually, I rather despise chardonnay, which is why it was the only Dreaming Tree wine I hadn't tried. But I thought chardonnay's buttery flavor would go really well with the caramelized onions over the crisp, more acidic everyday white (which I love for sipping!). So glad I picked it up though, because I discovered I really like their chardonnay! Like, a lot! It's aged in both stainless steel and oak barrels, so it's not overly oaky and cloying like the other chardonnays I've tried.
As a long time fan of Dreaming Tree Wine, I was particularly excited about the project. As an even longer time fan of Dave Matthews (high school flashbacks!), who launched Dreaming Tree with winemaker Sean McKenzie, I picked up a bottle almost as soon as it launched and it's been a favorite ever since. Outside of the flavor (Crush is my favorite) and high quality for a reasonable price, I really appreciate their commitment to sustainability. It's a Certified California Sustainable Winegrowing winery and has the largest solar initiative in the wine industry. The wines are even packaged sustainably, using less glass and a recycled label.
Considering we're smack dab in the middle of awards season, I think you'll have plenty of opportunities to whip this up. Usually I'm not big into award season, but this year, we've kept up with most of the nominees and I definitely have my favorites...which I won't share, because after they win I like to say "I knew it! I totally called it!" ;) So, I'm thinking we may have people over to watch and put out this grilled vegetable platter along with a selection of cheeses and crusty bread. Although this might seem like more effort than a premade vegetable platter, leftovers can easily be stretched into meals during the week. Serve the leftover vegetables in a grain bowl. Leftover buttermilk dip is perfect in my collard green salad with cornbread croutons or your favorite simple side salad. The tomato jam would be so tasty served over roasted fish or a grilled steak, or even on a sandwich. And of course, the leftover wine is perfect for sipping and pretending to be fancy during your very own awards party!
For more inspiration on how to #EntertainandPair, head to their website. Be sure to check out your local retailer for wine tasting demos! What are your favorite red carpet bites, and which Dreaming Tree Wine would you like to pair it with?
Keep up with Dreaming Tree Wines:
Grilled Vegetable Platter
Use any fresh vegetables you like. I used cherry tomatoes (on a skewer), cauliflower florets, halved baby zucchini, mushrooms and green beans. If you prefer roasting, toss them with a tablespoon of olive oil and roast in a 400 degree oven until golden and tender.
- Fresh vegetables, trimmed, and cut into 'serving' pieces
- Olive oil spray
- Salt and freshly cracked black pepper
- Red wine tomato jam & caramelized onion buttermilk dip, for serving
- Set grill to medium high. Spray vegetables with olive oil and season with salt and pepper. Place on the grill and cook until lightly charred, but still crisp-tender. Keep an eye on them to prevent burning.
Red Wine Tomato Jam
Makes about 3 cups
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 2 garlic cloves, minced
- 3/4 cup Dreaming Tree Crush or other rich, fruity red wine
- 1 14-ounce can diced tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- Heat olive oil on medium heat in a medium pot. Add red onion and garlic and saute until starting to get golden, about 7 minutes. Add a sprinkle of salt and continue to cook over medium heat until deeply caramelized, tender and almost jammy looking, about 40 minutes.
- Pour in wine, scraping up the bottom with a spatula. Add tomatoes, balsamic, brown sugar, and red pepper flakes. Season with salt and pepper. Bring to a simmer and cook until very thick and jam-like, about 15 minutes total. Taste and season with more salt and pepper if needed.
Caramelized Onion Buttermilk Dip
Makes about 1 1/2 cups
- 1 tablespoon extra virgin olive oil
- 1 sweet onion, chopped
- 1/2 cup Dreaming Tree chardonnay or other richly flavored white wine
- 1 cup buttermilk, low or full fat
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped
- 1 teaspoon apple cider vinegar
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Heat olive oil on medium heat in a medium skillet. Add onion and garlic. Saute until starting to look golden, about 7 minutes. Sprinkle with salt and continue cooking, stirring every so often, until onions are deeply caramelized and jammy in appearance, about 40 minutes. Stir in wine, scraping up bottom of the pan with a spatula, and cook until wine is almost completely reduced and the onions are very jammy in appearance, about 5 minutes. Turn off heat, scrape onions into a bowl, and set aside to cool slightly.
- When onions have cooled a bit, stir in buttermilk, olive oil, parsley, vinegar, and garlic. Season with salt and pepper. Taste and add more if desired.
Every time a cauliflower swap recipe makes the rounds on pinterest, I'm always skeptical at first. I mean, cauliflower as pizza? Cauliflower instead of rice? These people must be on something.
But eventually curiosity gets ahold of me. Because you know what, I just really like cauliflower. And guess what? I've never been disappointed. How my least favorite vegetable as a child has become a staple in our house is beyond me.
My latest cauliflower find is crispy baked cauliflower, which I first made in these crispy sriracha cauliflower tacos. They've quickly become a fan favorite amongst my group of friends (and hopefully you too!). Those nuggets of cauliflower goodness are back again, this time in this crispy barbecue cauliflower salad with creamy yogurt ranch.
Just a friendly reminder for any cauliflower recipes - cauliflower is NOT a stand-in for carbs! Your body still needs carbs, which are perfectly healthy, and your body’s favorite source of fuel. That’s why in this recipe I also include black beans and corn for fiber-rich carbohydrate.
Southwestern Salad with Crispy Barbecue Cauliflower and Yogurt Ranch
1 cup plain yogurt
1/3 cup unsweetened almond milk, buttermilk or regular milk
1/4 teaspoon dried dill
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 head cauliflower, trimmed, cut into florets
1/4 cup water
1/2 cup whole wheat flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup barbecue sauce
1/4 red onion, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon olive oil
1 cup frozen corn
1 14-ounce can black beans, rinsed
1 avocado, diced
4 radishes, thinly sliced
2 roma tomatoes, chopped
2 hearts of romaine, chopped
First, make the dressing by whisking together all the dressing ingredients and seasoning with salt and black pepper to taste.
Next, make the pickled red onions. Place the red onion in a small bowl and toss with apple cider vinegar and salt. Let pickle for 10 minutes.
Then, make the cauliflower. Preheat the oven to 400 degrees. Spray a baking sheet with olive oil. Beat egg together with water in a medium bowl. In another medium bowl, mix flour with garlic, onion, paprika and cayenne.
Grab a handful of cauliflower florets and dip into egg. Remove with a slotted spoon and let egg wash drip off, then toss in flour mixture using your other clean hand. Shake off extra flour and place on baking sheet. Repeat with remaining cauliflower. Spray cauliflower with olive oil and place in oven. Bake 20-25 minutes, flipping halfway, until tender and crispy. Remove from oven, drizzle with barbecue sauce and toss evenly to coat. Place back in oven and bake 5 minutes to warm through and crisp a bit.
While cauliflower is baking, heat the olive oil in a small skillet on medium-high heat. Add corn and cook until lightly charred. Remove from skillet to bowl and let cool.
To prepare the salad, place the lettuce to a large bowl. Toss with pickled red onions, corn, black beans, avocado, radish, and tomato. Top with barbecue cauliflower then drizzle with ranch dressing.
More salad recipes:
This Mexican cauliflower crust pizza is a super tasty and easy dinner when you’re running short on time. The cauliflower crust is already made thanks to Trader Joe’s so just add refried beans, cheese, tomatoes and olives! Drop a few dollops of guacamole and salsa on top for extra flavor!Read More
If you can't take the heat, then you probably shouldn't make these crispy sriracha-lime cauliflower tacos! Serve with a quick cilantro-lime slaw and a slice of creamy avocado to tame the spice.
Oh boy, do I have an epic recipe for you today! I would call this the ultimate vegetarian man food, but I absolutely despise that term. Everything I see referred to as man food is fried, covered in cheese or a fully loaded hamburger. I mean, I'm a woman and I like fried food, you know I love everything cheese, and this may surprise you, but I also appreciate a big juicy hamburger with all the fixins'. Fried pickled green tomato, pimento cheese, bacon, and lettuce please!
What annoys me is the implication that women should only like uninspired salads or, as this article hilariously pointed out, tiny portions of artificially sweetened dessert. Nope! We want substance!
Okay, rant over. Now back to this recipe and the little piece of heaven that is sriracha.
After fancy mustard, sriracha is my favorite condiment and I don't think I'm alone with my love for it. What other condiment has it's own hipster t-shirt, halloween costume and award winning documentary? Not mayonnaise! By the way, the sriracha documentary is one of the most adorable things I've ever watched. It was on either Netflix or Amazon Prime, and if it's still there, it's well worth watching.
Between this and the Vietnamese rice noodle salad I made on Friday, I've consumed close to 1/2 cup of sriracha in 48 hours. Just building up my tolerance for our trip to Vietnam this fall! I'm proud to report back that I survived, although I did lose about 7 lbs in sweat. I'm one of those people who sweats profusely eating spicy food. I'm actually kind of nervous, because it's gotten worse as I've gotten older. My dad has the same problem and it's gotten to the point where he can't eat spicy food anymore, not because he doesn't love it, but because he'll go through 2-3 cloth napkins wiping away his sweat. It's awkward. When I think about getting older, I'm more fearful of losing my tolerance to heat than going grey or getting wrinkles! Life without sriracha, or more specifically, these crispy sriracha-lime cauliflower tacos, is a sad thought!
Crispy Sriracha-Lime Cauliflower Tacos
- 1 head cauliflower, stemmed, cut into florets
- 1 egg
- 1/4 cup water
- 1/2 cup whole wheat flour
- 1/2 cup sriracha
- 1/4 cup rice vinegary
- 1 teaspoon soy sauce
- 1 clove garlic, minced
Cilantro Lime Slaw:
- 1/2 medium head of green cabbage
- Juice of 1 lime
- 2 tablespoons rice vinegar
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- 8 corn tortillas
- 1 avocado, sliced
- 1 lime, sliced, for serving
- First, make the slaw. Remove the core from the cabbage and carefully slice into thin shreds. Add lime juice, rice vinegar, cilantro and green onion. Season with 1/4 teaspoon sea salt and toss to combine. Set aside while you prepare the remaining ingredients.
- Then, prepare the cauliflower. Preheat the oven to 400 degrees and spray a large baking sheet with oil.
- Beat the egg and water together in a large bowl. Place the flour in another large bowl and season with salt. Dip the cauliflower into the egg mixture, then toss with the flour. Using a dry hand or slotted spoon, remove the cauliflower and spread evenly across the baking sheet. Spray lightly with oil and place in the oven. Bake 20 minutes, flipping halfway, until cauliflower is golden and crispy.
- While cauliflower is baking, make the sriracha sauce. Whisk sriracha, rice vinegary, soy sauce and garlic together in a small pot on medium heat. Bring to a simmer, then turn off heat.
- When cauliflower is cooked, remove from oven and place in a large bowl. Pour the sriracha sauce over the top and toss to combine. Spread cauliflower evenly over the baking sheet and place back in the oven 5 minutes to crisp.
- Meanwhile, toast the tortillas over a gas flame on medium-low until lightly charred, about 1 minute. Top tortillas with slaw, avocado slice, and sriracha caulifower. Squeeze lime juice over the top then serve.
Other taco recipes from the blog:
Black beans and tempeh are simmered in a spicy tomato sauce then served over cauliflower rice with kale guacamole in this chipotle tempeh and cauliflower rice bowl.
So, I'm sitting here, staring at my computer, desperately trying to find the words to express the pure deliciousness of this dish, but the only thing coming to me involves drool, OMG's and multiple exclamation marks.
But I won't do that because I'm a professional and there's lots of letters behind my name to prove it. So instead, I'm going to write a bunch of fluff to fill a few paragraphs until it's appropriate to jump to the recipe.
Let's start with the most important part, the kale guac. I will never eat non-kaled guac ever again. That's a lie. I will eat guac every which way. But seriously, kale in guac is pretty epic. The fats in the avocado soften the kale and the kale acts like an herb, lending a bright, fresh flavor to it. And if you have a kale haters in the family, you can pass it off as cilantro (before you kick that weirdo out of the house).
Then we've got the cauliflower rice, which I fell in love with last year when I got on a kick of experimenting with grain free dishes. All you do is place cauliflower florets in a food processor, pulse, then saute the "rice" with olive oil, garlic and onions. I actually like it better than real rice!
Last, but not least (or maybe it is least, 'cause I really really really like cauliflower rice and guac) we've got the bans and tempeh in chipotle sauce. Are you hesitant to try tempeh? I can't blame you - it is a fermented soybean cake afterall. This dish is the perfect introduction. Crumbled up in a spicy chipotle sauce with beans, it tastes just like ground meat. Still not ready for tempeh? Swap in 1/2 lb of ground beef or chicken, or more beans.
Now, I think that's enough fluff for today.
Chipotle Tempeh and Cauliflower Rice Bowl with Kale Guacamole
Chipotle Tempeh & Beans:
- 14 ounce can diced tomatoes with chilies
- 3 garlic cloves, minced
- 1/2 teaspoon cumin
- 3 chipotle chilies plus 1 tablespoon adobo sauce
- 1 tbsp olive oil
- 1/2 large yellow onion, chopped
- 1 14 ounce can black beans, drained and rinsed
- 8 ounces tempeh, crumbled
- 1 head cauliflower, stemmed and cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 large yellow onion, chopped
- 2 avocados
- 1/4 cup minced red onion
- 1/4 cup chopped cilantro
- Juice of 1 juicy lime
- 1 cup packed, chopped kale
- First, make the chipotle tempeh and beans. Place diced tomatoes, garlic, cumin, chipotle chilies and adobo sauce in a blender and blend until pureed, 1-2 minutes.
- Heat 1 tablespoon olive oil in a medium pot and heat on medium-high heat. Add onion and saute until tender, about 5 minutes. Add chipotle sauce, black beans and crumbled tempeh. Season with salt and pepper. Simmer 10 minutes then let sit on low heat while you prepare the rest of the dish.
- Place the cauliflower florets in a food processor. Process until it's the consistency of rice. You may have to do this in 2-3 batches, depending on the size of your food processor.
- Heat 2 tablespoons olive oil in a large, sided skillet on medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add cauliflower rice, season with salt, and saute, stirring every so often to prevent burning, until lightly caramelized and tender, about 10-15 minutes.
- While cauliflower rice is cooking, make the guacamole. Scoop out the flesh of the avocados into a medium bowl. Add the onion, cilantro and lime juice. Season with salt and mash to desired consistency. Stir in chopped kale.
- Divide the cauliflower rice between bowls. Top with chipotle tempeh and serve with the guacamole on the side.
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Upgrade your regular “sprinkle of salt and pepper” roasted cauliflower recipe to this flavor packed sweet and salty goodness! Za’atar roasted cauliflower with golden raisins is the perfect combination to turn even the pickiest eater into a veggie lover.Read More
A big bowl of vegan comfort! Cheesy cauliflower mash is topped with garlicky greens and white beans then served with a rich mushroom and red wine gravy.
Blogging has enriched my life in so many ways I never imagined when I clicked "publish" on my first post. It's forced me to learn and grow as a dietitian, cementing my personal food philosophy while expanding my knowledge of the field. It inspired me to follow my dreams and start my own private practice. It's brought incredible opportunities to my life both professionally and personally.
However, the greatest part of starting this blog has been becoming a part of a wonderful, caring and collaborative community of dietitian bloggers. I've seen, and sadly, been a part of so many workplaces where people compete for success, putting others down so they can get ahead. This beautiful community of health minded women (and men!) is exactly the opposite. If there is one thing I learned at Blog Brulee, community is the key to success and we definitely have a powerful and supportive community!
If RD bloggers are a community, then Lindsay of The Lean Green Bean is our model citizen! She is always sharing and promoting other peoples work to her massive following. She's the first to congratulate on successes. Lindsay even took time out of her busy schedule to give me advice on starting my practice way back when.
If you haven't checked out her blog, you definitely need to. She shares tons of simple, healthy recipes (including my personal favorite, blueberry cashew bars), workout tips, and tons of inspiration for Sunday meal prep. Lindsay is a pro at keeping things simple and efficient, so I know my mom or soon to be mom readers will gets tons of helpful info on raising healthy kids.
So when she asked if I'd like to guest post for her blog while she enjoys her time as a new mom to Baby Bean patiently waits for a fashionably late little boy, I was ecstatic! Of course I'd help a sister out!
I went all out in creating this cheesy cauliflower mash bowl, topped with garlicky kale, white beans and a rich mushroom gravy. Vegan comfort food to the max! Although in hindsight, I probably should have created a spicy eggplant dish.
Now, before I have you head on over to The Lean Green Bean, a bit of sad news. Well, sad news for you, not really for me :) In light of spending a bit more time nourishing my soul as well as I nourish my body, I'm taking a little break from blogging next week as I travel with my family. We'll be going to the Dordogne region of France, basically recreating my first trip out of the country when I was six (hopefully minus the chicken pox and episode when I sat on a chocolate cookie and cried for an hour cause it looked like I pooped my pants). In hindsight, that first trip is a big part of the reason I'm a dietitian today - it's where I fell in love with food! Although I won't be blogging, I'll be staying active on the tweeter and instagram. Be sure to share all your soul nourishing pictures with me using the hashtag #nourishyoursoul.
Now, check out The Lean Green Bean for the recipe!