Cauliflower Steaks w/ Roasted Beet Cream! GF, V, SCD & Paleo!

Hey Everyone!

I hope you’re having a fabulous week!

I’m back in NYC, and I don’t know about you, but it’s always tough coming back after a nice trip. I had such a wonderful time at home. I got to meet my new niece, my new puppy nephew :) and hang out with my family. It was awesome.

Let me tell ya, I had so much fun cooking up new meals while I was home. That’s another perk of coming home – groceries are SO much cheaper than in NYC. So lets just say I take full advantage of that! :)

On Friday, we had a cookout at my brother’s house. I brought along my dinner and it was a showstopper! What did I make?

Cauliflower “Steaks” with Roasted Beet Cream!

Wow. Wow. Wow. What a dramatic dish! This was so freaking good. A caramelized cauliflower “steak” topped with a puree of roasted beets and garnished with blistered green beans! YUM!

And it’s Gluten Free, Vegan, Specific Carb Diet friendly and Paleo!

Here’s what you need: (serves 1 – 2)

½ head cauliflower – cut into 1-inch slabs (makes 2)

Cream:
1 large beet, diced
¼ red onion, minced
1 garlic clove, minced
10 cashews

Handful of green beans

Fresh basil (garnish)

Baby spinach

Preheat oven to 400 degrees. Place your cubed beets on a tin-foil-lined, olive-oil-sprayed baking sheet. Spritz with EVOO and sprinkle with salt and pepper. Bake for 35-40 minutes, until tender, stirring once, halfway through.

Also, cut your cauliflower into 1-inch slabs. Be careful to include the stem on each steak so that the florets stay together. Place the 2 slabs on another tin-foil-lined, olive-oil-sprayed baking sheet. On the same baking sheet, spread out your green beans in a single layer. Spritz with EVOO and bake for 35-40 minutes, until golden brown on the edges.

Meanwhile, sauté your onions and garlic in 1 tsp EVOO with salt and pepper. Allow them to get soft – about 5 minutes. Transfer to your food processor.

In your food processor, process your beets, cashews, onions and garlic until creamy. You’ll need to scrape the sides twice.

To assemble: Place one cauliflower steak on a bed of baby spinach. Top your cauliflower with about ½ cup of the beet puree. Top with about 6 or 7 green beans and sprinkle with chopped basil. This recipe makes 2 complete steaks. (One steak is enough for a side dish, or two for a main meal.)

What a showstopper! This dish brought so much drama to the table! The deep purple of the beet puree just jumped off the plate and really stood out against the white cauliflower. It looked sophisticated and regal with that deep purple, and the height from the green beans.

And then the flavor! The beet puree was savory from the onions and garlic, and had a slight earthy sweetness. It was extremely creamy and luxurious from the cashews. I could have eaten it by the spoonful! It went wonderfully with the pop of fresh basil!

And then the cauliflower. E gads. I always say that cauliflower is the humble super star! I mean, I’ve made pizza crusts, rice, mashed “potatoes,” taco shells, steaks, and poppers out of it – it is SO versatile! 

But if you’ve never had it roasted in the oven, you really should give it a try. It becomes golden brown and takes on an almost “nutty” flavor. It is truly amazing. And in “steak” form, it is really beautiful and “fancy” looking.

This was the first day’s meal. I’ve got 3 more where that came from!!  Stay tuned for the deliciousness!

PS – what did you all think of the Bachelorette!? Ohmigosh – what is Des going to do!? She basically said the show was over for her? She can’t possibly pick Drew or Chris after she pretty much said she was pretending with them?!? 

Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

Green Fries w/ Pink Sauce! GF, V, SCD, & Paleo!

Hey Happy Tummies!

How was everyone’s weekend? Things here couldn’t be better.

I’m actually home right now in Cincinnati, becauuuuse…………MY BROTHER AND HIS WIFE HAD A BABY!!!!

Yes! They welcomed an absolutely precious little girl into the world on 7/17! So I flew home this weekend to meet my niece! That’s right! I’m an aunt!!

She is the absolute sweetest little girl in the world. I loved holding her as she slept in my arms. Congratulations you two. I couldn’t be more excited for you!

So before I left, I had a “use up the ingredients in the fridge” type of meal. I don’t know why, but those meals are always SO GOOD! And this one was no exception.

What did I make? Green Bean & Zucchini Fries with a creamy Red Pepper and Tomato Sauce!

Wow. And it’s Gluten Free, Vegan, Specific Carb Diet Friendly, and Paleo with a Body Ecology Diet option!

Here’s what you need: (serves 1)

1 big handful of fresh green beans (about 25-30 beans)
1 zucchini, cut into fries

Sauce:

½ red pepper
2 cups cherry tomatoes, or 2 tomatoes (BED sub 1 whole roasted red pepper)
1 cup cauliflower (I used frozen)
¼ onion, chopped
1 garlic clove
10 cashews
dried basil and oregano (1/2 tsp each)

Garnish:
fresh basil

Preheat oven to 400 degrees. On a tin-foil-lined, olive-oil-sprayed baking sheet, spread out your zucchini and green beans in a single layer. Spritz them with olive oil, and sprinkle with salt and pepper. Bake for 40 minutes, flipping once, half-way through. Sprinkle with more salt after them come out of the oven.

Meanwhile, sauté your onion in a skillet with 1 tsp EVOO, salt, pepper, and dried herbs. Let them soften for about 4 minutes. Then, add your red pepper. Let that cook for another 5 minutes. Finally, add your garlic and tomatoes. Let that cook for about 3-4 minutes. Transfer to your food processor.

While your veggies are cooking, steam your cauliflower florets until tender. I did this by microwaving them for 3 minutes in a Pyrex measuring cup. Add the cooked cauliflower to your food processor.

Also add 10 cashews to the food processor and process everything until smooth and creamy: for about 1 ½ minutes. You’ll need to scrape the sides once or twice.

To assemble: Place 3 Tbsp of the sauce on the bottom of the plate. Place your green beans and zucchini on top of the sauce. Top with another healthy dollop on top. Garnish with fresh basil.

My goodness, how good was this dinner?! If you’ve never “blistered” green beans like this, you NEED to try it. As in, stop what you’re doing right now, and throw some in the oven! They’re that good! They become super crispy – almost like fries!

And the sauce! Holy camoley. It was just marvelous. First, the color was gorgeous – salmon pinky-orange. And it was so rich and creamy from the cashews and cauliflower. It had a slightly sweet note from the red pepper, but then the comforting and cozy flavor of tomato and basil.

It was a perfect pairing with our green fries.

I need to make some “clean out the fridge” meals more often!

All right, that’s it for now! Talk to you soon!!

Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!

City Lights Salad! GF, V, BED, SCD!

What a gorgeous day in the city! I ran all over town doing errands and whatnot. And somehow, I ended up at the Union Square Farmers Market — hmmm, wonder how that happened;)

City Lights Salad!

I just couldn’t stay away from the amazing produce! I mean, just look at it!

amazing orange heirloom tomatoes!

So I decided to just let dinner come to me — be inspired by all the veggies around me!

yay sugar snap peas!

And boy, was I ever excited when I found these! Purple and Yellow green beans!! That’s it. Game over. We’re having a whimsical meal – an orange heirloom tomato, and purple and yellow green beans. YUM!

cozy little meal:)

So I did a simple preparation that packed a major punch!

yellow beans!

And it’s Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet Friendly!

so pretty:)

Here’s what you need: (serves 1 (main), or 2 side dishes)

1 large “handful” of multi colored green beans (around 2 cups) ends trimmed
1/2 red bell pepper, sliced into long strips
3/4 cup of snow peas
1/2 onion, diced
1 large garlic clove, minced
1 heirloom (or “regular”) tomato, sliced (BED omit)
1/2 tsp dried tarragon
1/2 tsp dried basil
salt and pepper

One pot meal alert! :) Saute your onion for about 4 minutes in 1 tsp EVOO with salt, pepper, tarragon and basil. Then, add your garlic. Let it cook for about 2 minutes. Add in your green beans, and let cook for about 3 minutes. Finally, add in your pepper and snow peas and let them cook for about 5 minutes. Add another 2 pinches of salt. Put a lid on top for about 1-2 minutes to finish and soften the veggies.

To assemble, slice your tomato in 1/2 inch slices. Line the plate with the slices. Then, top with your veggies and enjoy!

a meal with a view!

Wow, this meal was incredible! I could seriously taste a difference in the local produce! It was SO fresh and vibrant! Everything about the meal was wonderful – the flavors, the textures, and the colors!!

yummo!

I just discovered that I love tarragon! On a whim, I decided to try it and I’m so glad I did! It’s almost sweet, but very earthy. It pairs wonderfully with basil and garlic! I’m in love!

NYC!!

And the veggies were cooked just perfectly! They were still crisp, but tender. The crunchy beans with the juicy tomato were just delightful!

mmm mmm mmm!

And finally, the colors stole. the. show. I must have been influenced by the glittering lights of Times Square, because this salad was eye-popping!! Red, orange, yellow, green and purple! It was a party on a plate!! This will definitely be a repeat recipe!

Do you ever visit farmers markets?

See ya tomorrow!

Need a good knife? Here's the one I use:

GF, Vegan Fajita Fiesta!

Mexican food is just good. Straight up. There’s something about the fresh flavors, and the interactive nature of building your own burrito that make it an all-around fantastic dining experience. Well tonight, we had a vegan fajita fiesta of our own, complete with all the fixin’s!

a flavor symphony!

Now, of course, an authentic carne asada burrito with the white cheese sauce is something that would make any vegan go weak in the knees. Now-a-days, that delicious decadence would not keep my tummy happy…quite the opposite in fact. But back in the day…shoot…I was the burrito carne asada queen! Cincinnati, or at least in the suburbs where I live *right now*, there are more obscure, little, Mexican restaurants than you can believe. While you’re at one, there are 3 others within eyesight, and I’m not even kidding. Cincinnatians are serious about their margaritas. Anyway…growing up, we frequented Mexican restaurants probably once every 2 weeks. And every time -without fail- I’d order the burrito carne asada…dripping with the creamy queso blanco white sauce. — I’m beginning to drool.

mmmm! sweet and crunchy bell peppers

Well, tonight’s dinner was a bit different. Lose the meat and cheese, and enter fantastic veggies and flavor!

So: Tonight’s Vegan Fiesta! I served warm, chewy –AMAZING– brown rice tortillas with homemade Un-Refried Beans, warm and flavorful veggies, my famous guacamole, and homemade pico de gallo! Oh my Gosh. This was Mexican food like you’ve never had before — the flavors were just EXPLODING! It funny how when you lose the heavy cheese sauces and sour cream, how much the true flavors and textures of the ingredients can shine! It was a symphony on your palate!

cool, creamy, bright and fresh guacamole!

Lets break it down: First, my Guacamole:

1 avocado
1 Tbsp minced onion
squeeze of lime
1 small garlic clove, grated
1/2 small tomato, seeded and diced small
handful chopped cilantro
salt

Mash avocado with salt and lime juice. Stir everything but the tomatoes in, and then gently fold in the tomatoes. Refrigerate. Delish.

amazing texture in the GF tortillas!

Next: Homemade Pico de Gallo

cherry tomatoes, halved
1 garlic clove, grated
1 1/2 Tbsp red onion, finely diced
handful chopped cilantro
healthy squeeze of lime juice
salt

Combine all in a bowl and refrigerate. Serve on the side, or with chips.

Now: Homemade Un-Refried Beans

1/2 onion, diced
2 garlic cloves, grated
1 1/2 tsp cumin
1/2 tsp chili powder
1 can organic pinto beans, drained and rinsed
1/2 cup veg stock
salt

Saute the onion and garlic in 1/2 tsp EVOO for 5 minutes with the spices. Add in the beans and mix for a minute.  Then, mash with a potato masher and stir in the veg stock. Let the beans absorb the liquid.  Serve and enjoy. Yum!

my burrito, pre-roll :)

Finally, the star of the show: The Veggie Fajitas!

1 red onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
6 button mushrooms, sliced
3 garlic cloves, minced

Spice mix:
1 Tbsp cumin
2 tsp chili powder
1/2 tsp oregano
1/4 tsp paprika
salt and pepper

Saute your onions and garlic in 1 1/2 tsp EVOO with the spice mix for about 5 minutes, until they begin to soften. Add in the mushrooms, and let them release their moisture – about 5 minutes. Add in your peppers and cook for about 3 minutes, until they are crisp-tender. You don’t want raw peppers, and you don’t want mushy peppers. Fill your tortillas with this glorious mixture, serve it over rice, or over tortilla chips!

This meal was just phenomenal. My parents raved about it. I filled my tortilla with the beans, veggies, and guacamole. First, the flavor: the beans were unreal – they were so creamy and authentic tasting. Deep, buttery, and so delicious. The veggies were fantastic. They had such a smokey, warm flavor from the cumin and chili powder. However, the sweet, freshness from the peppers and onions were still able to shine through. This, paired with the cooling, bright and fresh guacamole with the cilantro was just outstanding. So many flavors. There was spice, warmth, tang, sweetness, and freshness.

a yummy, vegan, GF fiesta!

Finally, the textures made this meal one to remember. First: the tortilla:Food for Life makes these excellent brown rice tortillas. It’s hard to believe they’re gluten-free! They’ve got the chewy, elasticity, like that of a good flour tortilla–but gluten-free! Pair that with the melt-in-your-mouth onions, crisp-tender peppers, creamy and filling beans, all rounded out by the cool and creamy guacamole. It was truly and exceptional experience.

Tools used in this recipe:

Have your own fiesta! You’ll be glad you did! Happy tummies!