Meatless Monday on Tuesday, the Twister Edition

As those of you who having been hanging out around here for very long already know, I usually eat a vegetarian meal once or twice a week, posting in support of Meatless Monday.  I also like to participate in adopted sister Wardeh’s weekly Tuesday Twister, wherein we take a look back at what’s been going on in our kitchens over the previous week or so.  This post is a bit of a mashup between the two – let’s call it Meatless Monday on Tuesday, the Twister Edition..

Mostly Local Cheese Soup with Roasted Broccoli and Cauliflower (serves 2)

1 cup fresh broccoli florets (Naeglin Farm)
1 cup fresh cauliflower florets (Finca Pura Vida)
1 bulb green garlic, trimmed (Green Gate Farm)
2 cups homemade vegetable stock
2 tablespoons pastured butter, melted (Pastureland)
1 teaspoon safflower threads (poor man’s saffron, optional)
6 oz raw, grass-fed cheddar cheese, grated (Veldhuizen Dairy)
2 oz raw, grass-fed parmesan cheese, grated (Veldhuizen Dairy)
freshly-grated nutmeg
pinch of cayenne
sea salt and freshly-ground black pepper

Toss broccoli, cauliflower and green garlic in melted butter, season with salt and pepper and roast in a 400 degree oven until caramelized, about 30 minutes.  Turn the vegetables out onto a cutting board and allow to cool enough to handle, then coarsely chop and add to simmering vegetable stock.  Add safflower if using and allow to simmer 20 minutes, then slowly add in grated cheeses, stirring as you go until thick and smooth. Season with nutmeg and cayenne and adjust with salt and pepper as necessary.  Serve hot.


1) BLTC;  smoked pork belly, arugula, Texas tomato and raw cheddar on wild yeast sourdough with homemade mayo..

2) Lamb Kefta Kebabs Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..

3) Purple Corn Maque Choux, a southern Louisiana-style vegetarian dish of maíz morado, celery, onions, carrots, bell peppers and cajun seasonings..

4) Red Chile Pork, Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..

5) Pease Porridge, yellow and green split pease simmered in chicken stock with seasonal root vegetables, served over griddled boule..

Curry Roasted Cauliflower and Chickpeas

Because the fridge was nearly empty today, I took the opportunity to completely empty it out and give it a good cleaning.  While I was at it, I threw away the few remaining bottles and jars of processed stuff.  For now, at least, my fridge contains nothing but fresh whole foods and homemade stuff.

Because the fridge was nearly empty today, there wasn’t much on hand to make dinner with.  Half a head of cauliflower, a few inches of leek, a can of chickpeas and some spices was pretty much it.  Seems a perfect challenge for The Nourishing Gourmet’s Pennywise Platter..


Curry Roasted Cauliflower and Chickpeas

Wash, trim and separate fresh cauliflower into small, individual florets.

Drain and rinse 1 BPA-free can of chickpeas.

Combine cauliflower, chickpeas, melted ghee (clarified butter) or coconut oil, some good curry powder, sea salt, black pepper, cumin and coriander seeds and a little lemon juice in a bowl.  Don’t spare the fat, and don’t spare the spices.

Spread the mixture single-layer on a parchment paper-lined baking sheet and roast in a 375 degree oven (just shy of the fat’s smoking point) until caramelized and tender, about 45-60 minutes.  Toss 2 or 3 times to ensure even cooking, adding the sliced leeks about 1/2 hour into the cooking process.

Garnish with some sprouts for additional protein and visual appeal.

I only used 1/2 of the chickpeas, so I roasted the rest of them with a Moroccan blend of cumin, ginger, sea salt, pepper, cinnamon, coriander, cayenne, allspice and cloves.  This will make a healthy snack for later..

(from Kalyn’s Kitchen)

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas

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Punjabi Gobi with Onion and Garlic Naan

Gobi is a dry curry of cauliflower, tomatoes, ginger, onions and toasted spices.  Naan is an  oven-baked flatbread commonly served in South Asia..


Punjabi Gobi with Onion and Garlic Naan

For the naan (adapted from Anjum Anand)

3 oz organic all-purpose flour
1 oz organic whole wheat flour
1 tsp non-refined sugar
1/4 tsp salt
1/4 tsp aluminum-free baking powder
2 oz organic plain yoghurt
2 oz filtered water
3 cloves garlic
2 green onions

Sift the dry ingredients together in a glass bowl.  Combine with yoghurt and water and let stand in a cool place for 2 hours to break down some of the phytic acid.

Roll dough into a ball, set in an oiled bowl, cover and let stand in a warm place until doubled, about 1-2 hours.

Knead the dough by hand for 10 minutes, adding very small quantities of flour or water as may be needed to achieve a soft, flexible dough.

Roll the dough out into 1/4 inch thick ovals and cook on a pizza stone in a 450 degree oven until brown, about 2-3 minutes per side.

For the Gobi

Core, trim and wash cauliflower (1/2 head per 2 servings) and split into individual florets.  Steam until partially cooked, then plunge into ice water to stop the cooking process.

Chop 1 plum tomato, 1 small yellow tomato, 1/2 yellow onion, 1 tablespoon ginger, 1 or 2 green chilies and a handful of fresh cilantro.

Gather 1 tablespoon each turmeric and chopped curry leaves, 1 teaspoon each of cumin seed, methi and paprika, and 1/2 teaspoon each of black pepper, nigella, ajwain and sea salt.  These spices are commonly available in Indian food markets or by mail order.  Don’t worry about it if you don’t have this exact combination.

Toast the whole spices in a dry skillet until fragrant, about 3 minutes.

Add the tomatoes, onions and peppers and cook until just softened, about 2 minutes.

Add the remaining ingredients (except cilantro) and cook over medium-low heat, stirring often until cauliflower is tender, about 15 minutes.

Add cilantro and 1 tablespoon ghee.  Toss to combine and serve with hot naan.

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Roasted Orange Cauliflower Soup

Orange cauliflower, garlic, carrots, cardamom pods, nutritional yeast flakes*, milk, onion, s&p and broth

Trim away the leaves, then split the head of cauliflower into 8 wedges, leaving the core intact. Place onto a baking sheet lined with parchment paper, mist with olive oil and season with s&p. Put pan on lowest rack of a 475 degree oven.  Roast 10 minutes, turn wedges over and roast another 10 minutes.

Toast the cardamom pods until brown and fragrant.  When cool, pulverize in a spice blender, mortar & pestle or whatever you have handy.

Saute the carrots, onion and garlic until colored & tender.

Remove the califlower from the oven and transfer to the pot, breaking away the florets from the core as you go. Add enough broth to just cover the vegetables. Cover the pot, reduce the heat to a gentle boil and cook until vegetables are very soft, about 20-30 minutes.

Turn off the heat.  Carefully puree hot soup with an immersion blender. Add milk, cardamom to taste, s&p and yeast flakes. Simmer 5 minutes longer.

Garnish with whatever you find appealing.  I’m using a chopped floret, slivers of radish and some of yesterday’s fennel feathers.  Serve hot with a section of toasted baguette.

*The nutritional yeast is what makes this recipe stand out. It tastes something like parmesan or white cheddar cheese, with a slight nutiness.  Great on popcorn!

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