SO. I have a recipe for you today, which I am ridiculously excited to present.
I haven’t posted a recipe in quite some time. Obviously, I have been eating- and cooking, even!- every day. Quinoa here, tofu there. A dash of tamari. Some broccoli and nooch. Delicious, sure, but I am not trying to waste the Internet’s time acting like my bowls are some sort of revelation. I’ve been busy as heck (Podcast! Book proposal! Wedding! Moving! Training! Clients!) and that is truthfully when I am most prone to food ruts. This roast was a personal game changer for me, and even aside from the pandora’s box of recipe formulation it re-opened, the flavors are completely delicious and perfect for these waning days of Summer.
I really do believe you could make this recipe with any old raspberries and cauliflower, but these farmer’s market fresh beauties made the color of the recipe pop as much as the flavor. What can I say?- visuals are important to me. White cauliflower is great, but give me hues of orange or purple and my brain automatically codes whatever dish is being made as “fancy”.
And who doesn’t like being fancy?
|Raspberry Chipotle BBQ tofu and cauliflower|| |
- 1 14.5 oz can fire roasted tomatoes
- 6 oz fresh raspberries
- 1 tablespoon maple syrup
- 1 tablespoon gluten-free tamari
- ½ teaspoon smoked paprika
- ½-1 teaspoon liquid smoke, depending on your tastes
- 2 teaspoons chili powder
- ¼ cup apple cider vinegar or lemon cayenne KeVita if you want an extra kick
- salt and pepper to taste
- spray oil
- 2 small heads cauliflower
- 1 14 oz. block sprouted tofu
- Preheat your oven to 375F
- Combine tomatoes, raspberries, maple syrup, tamari, paprika, chili powder, and apple cider vinegar in a high speed blender. Blend on high until very smooth.
- Chop your tofu and cauliflower into 1" pieces
- Spray 1-2 baking sheets with spray oil. The larger your cauliflower heads are, the more baking sheet space you will need.
- Place your cauliflower and tofu on baking sheets, making sure to spread the pieces out in a single layer.
- Bake your mixture for 45 minutes-1 hour, checking intermittently. You want your cauliflower to be soft and the edges to be getting crispy.
- Plate and enjoy!
What Summer foods are YOU enjoying?
I am ridiculously and totally excited to report that it feels like summer out here in Oakland, and it is incredible.
Lately I have been working as a farmer’s market vendor once a week with a fancy-pants raw vegan superfood chocolate company called Coracao. I am in LOVE with coracao’s locally produced, organic, low glycemic and raw chocolate, but that’s a post for another day. Today’s post is about the perks of working a far-mar, AKA FREE SALAD. That’s right, my dudes, in addition to chilling with vegan treats and hanging outside with my very cool co-worker’s, my position with Coracao provides me with market trade, which means this salad was 100% inspired by the beautiful things I got for free the last time I worked.
I have a thing for pairing cooked foods with raw foods, mostly because I DO WHAT I WANT. I love raw veggies sometimes, but the deep flavor of a panfried leek or a roasted asparagus gets me every single time, and I think pairing the texture of cooked and raw food is a straight up great idea. To top my veggies, I whizzed up a fresh and light dressing and chopped my favorite protein to produce a salad so large I was almost sure I couldn’t finish it.
(Spoiler alert, I downed that sucker in fifteen minutes flat, every last bite of it. I may as well have licked the bowl, by which I mean I did lick the bowl. #sorrynotsorry)
|Thai Inspired Zoodle Salad|| |
- 1 medium large zucchini, spiralized
- coconut oil spray
- 1 generous handful thin asparagus, washed and trimmed
- salt and pepper to taste
- ½ a medium leek, sliced thin
- 2 stalks celery, sliced thin
- ½ orange bell pepper, sliced thin
- 1 handful fresh basil, chopped
- 1 cup protein of choice. I used Beyond meat but other suggestions would be tempeh, chickpeas, or baked tofu.
- 1" fresh ginger
- 1 tangerine, juiced
- 1 tablespoon powdered peanut butter
- ¼ teaspoon sesame oil
- 1 tablespoon gluten-free tamari
- 1 tablespoon rice vinegar
- spiralize your zucchini and chop all your veggies and protein.
- Place your veggies and protein (except for the asparagus and leeks) into a giant bowl. Add your protein to the bowl.
- spray your cast iron stove top grill with coconut oil, add asparagus to the pan, spray a bit more coconut oil and top with salt and pepper. Add a slight bit of water to the grill for extra help steaming and cover with the lid of a pot (your lid doesn't fit the grill skillet perfectly, it just needs to trap some of the steam in. Alternately you can pan saute these with the leeks if you are sans grill.)
- Cook asparagus for 5 minutes, flip them, and cook for five more.
- Spray a non stick skillet with coconut oil and add your leeks to the pan. Cover the pan and heat your leeks until they are just a bit soft and have crispy brown edges. (approximately 7 minutes)
- While your veggies are cooking, put the dressing ingredients (ginger through tamari) in a high speed blender. Whiz until completely smooth.
- Once veggies are cooked to your liking, add them to the bowl with the raw vegetable ingredients.
- Toss with dressing, using enough to cover the salad. I used about ½ of the batch that I made.
What flavors are inspiring you recently? Is the farmer’s market bumpin’ in your town yet?
The workout includes plank jacks, squat jacks, step ups, v-ups, mountain climbers, hip thrusters, air squats, and reverse lunges.
Am I doing said workout?
No, no I am not.
Instead I am making truffles and listening to Try The Pie.
What can ya do, right? Sometimes gloomy Fridays call for comforting things.
|Spicy Almond Coconut Truffles|| |
5.0 from 1 reviews
- ¼ cup coconut oil, melted
- 3 tablespoons cacao powder
- 4 dates
- ¼ cup almonds
- ¼ cup cashews
- ⅛-1/2 teaspoon cayenne (depending on how much spice you like)
- Put all ingredients in a food processor with an S blade and process until the mix is sticky and chunky
- Roll the mix into teaspoon sized balls
- Refrigerate for at least one hour and serve
This recipe is from the Super Tasty Anti-Inflammatory Kitchen, which you can purchase here.
Have a wonderful weekend!