cauliflower “cous cous” with leeks and sun-dried tomatoes

what if i told you that you could eat something that was so similar to cous cous that you wouldn’t know the difference, but didn’t have any of the processed carbs AND had all the nutrition of cauliflower?  are you saying you’d want to marry me?  i don’t blame you, not one bit.  recipe and more after the jump!

INGREDIENTS

1 cup sun-dried tomatoes

4 heaping cups of cauliflower “cous cous”

2 cloves of garlic, minced

1 tablespoon grape seed oil 

1 cup thinly sliced leeks

- sea salt and fresh cracked black pepper

PREPARATION

- soak sun-dried tomatoes in water to rehydrate

- pulse cauliflower in food processor until it takes on the consistency and texture of cous cous

- sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes

- drain and chop sundried tomatoes into small pieces and add to skillet.  continue to cook until the leeks are soft

- add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy)

- season with sea salt and fresh cracked black pepper to taste 

- enjoy!

Sweet/Spicy Scallion Ginger Soba Noodles

mmmmmmmmmmmmmmm, noodles!  they’re my happy food.  noodles with a sweet and spicy ginger scallion sauce?  in the eloquent words of rachel zoe:  i die.  that’s right, i love these noodles like zoe loves chanel!  it’s huge.  and i think you will too, especially on those nights when you barely have the energy to make toast but want something totally yummy and satisfying.  guaranteed to please and just a tiny bit more work than spaghetti, i promise.  lastly: this dish is healthy.  I KNOW!!!!!   {more after the jump}

INGREDIENTS

1 1/2 cups thinly slices scallions

2 12 tablespoons minced fresh ginger

3 tablespoons toasted sesame oil

2 tablespoons raw honey

2+ teaspoons siracha

2 tablespoons ponzu

2 tablespoons tamari

juice from 1/2 lime

1/4 teaspoon sea salt (more or less to taste)

(1) 9 oz pack of soba noodles

sesame seeds to garnish (optional)

PREPARATION

- chop scallion, mince ginger and combine in a bowl with sesame oil, siracha, honey, ponzu, tamari, lime juice and sea salt.  set aside to marinate while you cook your noodles.

- bring a large pot of water to a boil and add noodles (follow package instrauctions for length of cooking time of noodles)

- drain cooked noodles in a colander and rinse under cold water until noodles are completely cooled

-  dry noodles as much as possible and combine with sauce in a large serving bowl

- adjust to taste- i added a bit more siracha but would also recommend chili oil, or chopped jalapeno peppers for the brave!  

- garnish with sesame seeds and enjoy!

cous cous stuffed acorn squash

when acorn squash is cooked right i think it’s in my top 3 favorite roasted squashes.  is it weird that i have a top 3 favorite roasted squash list? probably. do i let it stop me from threatening the butternut with a revocation when it doesn’t cook up sweet enough? absolutely not.  

ok, enough of that crazy talk. this meal is super easy, it just takes a little patience during the cooking time.  and it satisfies in a way that only carbs and roasted vegetables can.  so i love it for that too.  and in spite of the heaviness, it’s still really healthy! so eat up you weight-loss-new-year-resolutioners!  xx -sarah

recipe after the jump…

the what:

2 medium acorn squash

1 cup (dry) cous cous

6 green onions

1/2 cup golden raisins

1/2 cup chopped raw cashews

1 tablespoon earth balance vegan butter

1 tablespoon cumin

1/2 teaspoon sea salt

4 tablespoons almond milk

olive oil

maple syrup

rosemary (for garnish)

the how:

preheat oven to 375

bring one cup of water to a boil, then remove from heat, add cous cous.  cover and let sit for 5 minutes. fluff cous cous with a fork.

in a sauté pan toast cumin until it’s fragrant and set aside

sauté green onions and raisins in butter until soft.  add cumin and cook 1 minute longer and then combine with cous cous

add chopped cashews, almond milk and salt to cous cous and mix thoroughly (if mixture seems dry, add a little extra almond milk, butter or olive oil to moisten)

cut the tops off the acorn squash and remove seeds.  rub olive oil on squash skins

stuff the squash with cous cous mixture and rub maple syrup on the flesh of the acorn squash

wrap in tinfoil and bake at 375 degree for 75 minutes or until squash is soft (remove foil and place a rosemary twig on the for last 15 minutes minutes)

enjoy! 

creamy polenta with thyme roasted tomatoes

last night i got ambitious and did two things i’ve never done but always wanted to: 1. roasted tomatoes 2. made polenta. and now i’m left wondering, what the hell have i been doing with my life?!  roasted tomatoes are the bomb. and this polenta is like a salty, creamy, warm corn pudding. OMG. 

this recipe is a tiny bit more work than i usually put into a meal, but doesn’t require lots of ingredients or planning. and it was totally easy and satisfying so we’ll be having it for dinner many times again and i’m excited to see how i can tweak it to make it even better in the future!  oh, and heads up: this recipe makes enough for a family dinner. or in our case, lots of leftovers!

the what:

4 cups of vegetable stock

2 cups of water

2 cups of coarse polenta (not quick cooking)

1 cup of rice milk (or other unsweetened non-dairy milk)

2 tablespoons of earth balance vegan butter 

EVOO (extra virgin olive oil)

thyme

black pepper

sea salt

6 vine ripened tomatoes, cut in half

the how:

- preheat oven to 350 degrees. slice tomatoes in half and arrange on a baking sheet.

- sparingly drizzle olive oil over tomatoes, place two sprigs of thyme on each tomato half and sprinkle sea salt and pepper on the tomatoes.

- bake tomatoes for 1 – 1 1/2 hours, flipping every 15 minutes (they just get better the longer they roast)

- during the last 1/2 hour the tomatoes are baking: bring vegetable stock and water to a boil and slowly whisk in polenta. reduce heat and continue to stir until the polenta has thickened. cover and let simmer until soft (10-20 minutes). 

-stir in earth balance vegan butter, rice milk, and season with sea salt and pepper to taste (don’t be timid with the salt, this dish needs it!) stir and cook a few minutes more.

- when the tomatoes are done, serve over a bowl of polenta and sprinkle thyme over both.

*as a last minute addition to mine, i added a tablespoon of chopped kalmatta olives to the polenta. DELISH! 

if you cook polenta i’d love to hear what you do with it!  i’m looking forward to seeing what other yumminess will come!