Sunday, August 30, 2015

Stumbled Across These Two Summer Pics

An eclectic lunch of leftovers and kale salad: from top, clockwise, red pepper hummus, shredded Vietnamese herb and chive omelet and tofu salad, all on toasted corn tortillas. Our recipe for Tofu Salad can be found here. Also in our recent archives are instructions for making the omelet - click here.

Lazy (or just tired) Cooks, add a new stunner to your repertoire of effortless side dishes, simple enough to create while sleepwalking but certain to awaken even the most soporific palettes. Separate 1 head of cauliflower into medium-sized florets. Arrange on a baking sheet in a single layer. Tightly packing the cauliflower is fine. Drizzle with 1-2 T. vegetable or melted coconut oil, 2 T. hoisin sauce and 1/2 t. cayenne pepper. Toss well to coat all the florets and then roast for about 25 minutes in a pre-heated 400 degree F. oven. Stir the cauliflower once during cooking. Before serving, check for seasoning and amend to your tastes with salt and black pepper.

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