Tahini Thyme Root Vegetable Puree

Gosh, I've got to start making dinner a little bit earlier so that I can take pictures while the sun is still out.  The quality of these pictures is far from ideal, but - oh well - what else can you do when there is no natural sunlight?!  You'll just have to take my word for it when I say:

This vegetable puree was delicious!

You all know that I love a well-roasted vegetable better than almost anything, but I'll be the first to admit that there can be "too much of a good thing."  This puree turned out to be a great answer to still eating my vegetables, but in a new and exciting way!  And although Bo frequently faults me for wanting to puree everything (in his defense, I do make hummus, babaganoush, and/or pudding on an almost weekly basis), he thought that this dish was really good too...and (he might not admit it) he even liked his plate!

I used thyme in this recipe to liven things up a bit; but if thyme isn't one of your favorite herbs, feel free to substitute it with oregano, rosemary, basil, etc.  Almost any herb will work, as long as you like the flavor of it!

The tahini was added for creaminess and a punch of healthy fats and protein.  I WOULDN'T recommend substituting the tahini with another nut/seed butter because the flavor might be overwhelming for the delicate cauliflower and carrots.  However, you might substitute the water for almond milk (or milk of choice) for additional creaminess.  We were just out, so water was all that I had.

Tahini Thyme Root Vegetable Puree
Serves 3-4

1 large head of cauliflower, cut into chunks
4 medium carrots, peeled and diced
1T EVOO
salt and pepper, for garnish
2T Smart Balance (or butter)
1oz. cheddar cheese
2T tahini
1tsp dried thyme (scant)
1/4C water

Directions:

• Preheat the oven to 425 degrees.
• Toss the chopped/diced cauliflower and carrots with the EVOO, salt, and pepper.
• Spread onto a baking sheet; roast for 30 minutes (flipping half way).
• Once roasted, add the cauliflower, carrots, Smart Balance, cheddar cheese, tahini, and thyme to your food processor.
• Pulse 10-15 times.
• After pulsing, begin to process the ingredients on low while simultaneously pouring the water into the food processor through the hatch up top.
• Process until desired consistency is reached (I like mine relatively smooth).
• If desired, garnish with additional salt and pepper.

Between the cauliflower head and four carrots, this recipe made more than enough for Bo and I to have generous portions for dinner, and smaller lunch portions the next day.  Because of its seasonality and bright color, I am thinking that this would make a great side dish for Thanksgiving dinner.  I don't know about you, but I would eat this puree instead of mashed potatoes any day of the week!

Question of the Day:

What is your favorite herb and/or spice to use in the kitchen?  Obviously, I am a fan of thyme; but I also love basil, rosemary, nutmeg, cinnamon, and ginger (among others)!

Blessings,
Ally and Bo

Summer Vegetable Soup

ANNOUNCEMENT: Today I am a "Guest Blogger" over at Nutrition in a peanut shell!  Katie writes an awesome blog, and while she is on vacation she invited me to keep her readers company.  I am super duper honored to be filling Katie's shoes for the day.  So go ahead, click on over and see what I had to share?!

As much as I love to roast vegetables, sometimes I like a little "change of pace."  Even though the Florida temperatures have been scorching for the past few days weeks months,  last night I was actually craving - of all things - soup.

So, I decided to do a little bit of research on some of my favorite blogs and ended up settling on Ashley's recipe for "Very Veggie Soup."  Quite the creative maven in the kitchen, Ashley also comes up with budget-friendly recipes that use ingredients that almost everyone has lying around in their kitchen (i.e. no fancy coconut flours, rice syrups, and xantham gums there!).  With that said, I did make a few alterations to Ashley's recipe.

Specifically:

• instead of 75oz. of broth, I used 6 cups (we prefer a chunkier soups);
• in place of the broccoli and mushrooms I used cauliflower and zucchini (those were the vegetables I had on hand);
• I reduced the oil to 1T;
• I added several herbs including parsley, oregano, and salt and pepper (In my opinion, the more herbs the merrier!);
• I added 1/2 package of whole wheat fettuccine noodles; and
• I didn't add any additional protein (I didn't have anything on hand that would have worked very well).

It might seem a bit strange to you, but Bo and I enjoyed eating this soup chilled, with a large salad on the side.  Filled with vegetables, noodles, and herb-enriched flavor, this soup is summer in a bowl!  For extra protein, feel free to add diced chicken, sausage, quinoa, or garbanzo beans.

Summer Vegetable Soup
Serves 4

6 C vegetable broth
2 carrots, peeled and diced
2 ribs of celery, diced
1 onion, chopped
1/2 head of cauliflower, chopped
2 zucchini, chopped
1/2 package whole wheat fettuccine
1T EVOO
1/4C low-sodium soy sauce
1T honey
1 tsp paprika
1 tsp dried parsley
1/8 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

• Bring the broth to a low boil.
• Add the carrots, celery, onion, cauliflower, and zucchini.
• Cook for five minutes.
• Add the EVOO, soy sauce, honey, paprika, parsley, oregano, salt, and pepper.
• Simmer for 30 minutes.
• Add the noodles and cook for an additional 5-7 minutes.
• Serve warm, or chilled, accordingly to preference.

Don't forget to CHECK OUT MY GUEST POST over at Nutrition in a peanut shell!

Next time - I'll share the secret behind my homemade peach jam (no canning required!).  If you like fruit, jams, and compotes you won't want to miss this!

Question of the Day:


Do you still eat soup in the summertime...gazpacho anyone?!

Blessings,
Ally and Bo

"Cheesy" Mustard Asparagus and Roasted Cauliflower "Steaks"

Simple, vegetable-filled suppers are definitely one of my favorite things about summer!  Last night was no exception.  With the 100+ degree temperatures (Which, of course, don't take into account the heat index that is well above 110 degrees!), I was in no mood to cook anything complicated, messy, or that would require the oven to be on for any more than thirty minutes TOPS!

Mission accomplished.

Fast.

Simple.

Easy.

Delicious.

This summertime meal was the perfect book-end to a relaxed Sunday evening.  

For the asparagus, if you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard.  The texture and taste will be almost identical.

As for the cauliflower, I would suggest adding a side of either your favorite barbecue sauce (Stubb's gets our vote!), or cheese sauce (preferably homemade, of course, like this one), for dipping.  But even without a sauce to dip it in, thanks to the roasting process this cauliflower it succulent, tender, and incredibly flavorful.

HM...HMMM...GOOD!

Whaddya think?!  With the flash...or...

"Cheesy" Mustard Asparagus
Serves 2

1 bunch of asparagus, woody tips removed
1 1/2T EVOO
2T lemonjuice
1-2T nutritional yeast (I used two)
1 1/2T Deli mustard
1/2 tsp salt
1/4 tsp pepper

Directions:

• Heat a medium saucepan over medium-high heat.
• Once heated, add the asparagus, EVOO, and lemonjuice to the saucepan.
• Cook for 4-5 minutes until the asparagus turns bright green and begins to soften.
• Reduce heat to medium or medium-low.
• Add the nutritional yeast, Deli mustard, salt, and pepper to the saucepan.
• Toss to coat.
• Cook for an additional 2-3 minutes.
• Serve immediately.

Roasted Cauliflower "Steaks"
Serves 2

1 medium heat of cauliflower
2T EVOO
1 tsp salt
1/2 tsp pepper

Directions:

• Preheat the oven to 425 degrees.
• Cut the head of cauliflower straight down into thick slices (the way you would cut a ham).
• Note: The two slices on either end of the head of cauliflower may fall apart, but the remaining slices should hold together at the root forming steak-like slabs of the vegetable.
• Arrange the cauliflower steaks onto a large baking sheet.
• Drizzle the EVOO over the "steaks."
• Garnish with salt and pepper.
• Roast for 30 minutes.
• Serve immediately, as is, or with a sauce of your choice (I particularly love BBQ sauce alongside cauliflower).

...without the flash?!

I think I am going to ask for a new camera for Christmas.  Don't get me wrong, the one that I have now has served me very well (Thank you, again, Dad and Deb!).  I have exclusively used this camera for over three years, and in that time I have captured countless memories through its lens.  However, I think I am ready for something that will take my photography to the next level (i.e. something that allows me to control the shutter speed, gives me more options than "Automatic," "Flash On," and "Flash Off," etc.).

With that in mind, do any of you know more about cameras than me?  Do you have any suggestions for a camera that is easy to use, easy to learn on, and not exorbitantly priced?!  If so, please, pretty please, with a cherry on top, leave me a comment below!

Question of the Day:


What is your favorite summer vegetable or fruit?  What is your favorite way to enjoy it (i.e. a special recipe or way of preparing it)?!

Blessings,
Ally and Bo

BBQ 1/2 Chicken and Cauliflower Pizza (BCCP)

Your patience has just paid off.  

After two days of unfulfilled promises, today is the day that you will learn how to make delicious BBQ pizza at home!  This recipe was the result of total spontaneity and creativity.  I had been craving pizza for a couple of days, and finally it reached the point that I couldn't hold out any longer.  But instead of dialing 1-800-Domino's or 1-888-PapaJohn's, I decided to use what I had on-hand and make my own pizza pie. :)

When the moon hits your eye like a big pizza pie

That's amore

When the world seems to shine like you've had too much wine

That's amore

Bells'll ring ting-a-ling-a-ling, ting-a-ling-a-ling

And you'll sing "Vita bella"

Hearts'll play tippi-tippi-tay, tippi-tippi-tay

Like a gay tarantella

Ahhhh...Dean Martin and the 1950's...wait, where was I?!

Oh yes!

Giving you a BBQ pizza recipe, now I remember!

This pizza is a BBQ lover's dream!  It has a thin, crispy crust that is piled high with healthy and flavorful toppings.  The rosemary and thyme are a MUST, because they lend a depth to the flavors that would otherwise be missing.  If you don't like cauliflower, feel free to substitute it with zucchini or sweet potato.  Sliced red onion might also be a great addition!

Note:  I have my own bread-maker (thanks Aunt Linda and Uncle Paul!) that includes, among its numerous features, a dough setting.  Therefore, I followed the recipe included in the bread-maker cookbook for pizza dough, and added 1 tsp dried rosemary and 1 tsp dried thyme during the "mix-in" cycle.  After a little less than two hours in the machine, I had perfect and aromatic pizza dough that required almost no effort, kneading, or clean-up!

BBQ 1/2 Chicken and Cauliflower Pizza (BCCP)
Serves 4

cornmeal, for dusting
1/4-1/3 C BBQ sauce
2 medium tomatoes, diced
1/2 head cauliflower. chopped
1 small chicken breast, baked and diced (optional)
4 garlic cloves, minced
1/4-1/3 C shredded cheese (I used Daiya)
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp dried parsley

Directions:

• Preheat the oven to 450 degrees.
• After buying or making your own pizza crust, sprinkle a large baking sheet with cornmeal and evenly spread out the dough.
• Distribute an even layer of BBQ sauce over the dough.
• Decorate the pizza with the tomatoes, cauliflower, chicken, garlic, cheese, and seasonings (in that order).
• Bake for 10-15 minutes until the crust is crispy, but not burned.
• Cook for five minutes.
• Serve alone or with a garden side salad.

After devouring the entire pizza in less than 24 hours, we decided that the only thing we might do differently next time would be to add a chopped red onion.  The red onion would really offset the BBQ flavors nicely.  Other than that, this is homemade pizza perfection!

Also, if you're wondering why this recipe is called "BBQ 1/2 Chicken and Cauliflower Pizza" its because, since I am vegan (and therefore don't eat animal products), I only put chicken on half of the pizza.  Ta-da!  

Up next - the final cruise post.  Don't miss it!!!

Question of the Day:

What are your favorite pizza toppings?  Only cheese?  Pepperoni and cheese?  Supreme?  Do tell!

Blessings,
Ally and Bo

Expanding the Behne Clan...

...no, no, no...Bo and I are not pregnant!  

As Bo would say, "Cool your jets!"  

There will be no Behne baby this year, BUT we are going to be expanding our family in the next couple of months...with a puppy!  As I write this post I am trying not to get too excited.  Although Bo has promised me that we will be getting a puppy this spring, probably in March; as of now, the exact date hasn't been set. Regardless, I feel like the reality of being a puppy-mommy is close enough that I can start to dream a little!

Over the past several years, Bo and I have done quite a bit of research on dog breeds.  We know that we want a medium size dog (i.e. 40-80 pounds) that is relatively fastidious, smart (i.e. trainable), and good with children.  In addition, we want a dog that is moderately active (i.e. enjoys going on walks/runs/bike rides) and doesn't shed a ton (because the dog will primarily be an indoor pet).  However, in recent discussions Bo and I have hit a sort of philosophical road-block.

Pure-breed vs. pound-puppy?!

To be...or not to be?

Ok, seriously, the discussion of pure-breed vs. pound-puppy has been a serious one in the Behne household. Bo and I both tend to be pretty logical people when it comes to decisions such as this one (Actually, if I am being honest, he is a little more logical than me, and I am a little more emotional than him; but in the end, we balance one another out.).  For example, here are a few of the pros and cons that we have come up with regarding pure-breed vs. pound-puppy:

Pros (for a pure-breed):

• In terms of temperament, intelligence, and medical history (i.e. genetics), you know what you get (much more so than a pound-puppy).
• You know exactly what kind of dog you are getting (in many pound situations you aren't exactly sure of the breed-mixture).
• You can receive the puppy as a puppy (the majority of pound puppies are six months or older in age).

Pros (for a pound-puppy):

• You are saving a life (in many situations, pound puppies are euthanized).
• The cost of purchasing a pound-puppy is roughly 1/8-1/10 of the cost of a pure-breed German Shepherd or Shiba Inu (two breeds that Bo and I are particularly interested in).
• Adoption fees cover:
• the cost of spaying and neutering (I know this is controversial...but for Bo and I's purposes we plan to buy a female puppy, and wouldn't plan to breed her anyway);
• initial inoculations;
• microchip implantation;
• occult heartworm testing;
• flea and tick prevention; and
• monthly parasite prevention.

In the end, I'm not sure that the question of pure-breed vs. pound-puppy will really make that much of a difference for Bo and I.  While we will take our puppy to PetSmart's basic obedience course, we won't be training her for any schutzhund dog competitions.  We want to bring a puppy into our family because we want to share our love.  Although we aren't ready to expand our family with a baby, we are ready to be puppy-parents.  One step at a time...

Up next - a twist on traditional cauliflower and cheese!

Question of the Day:

Do you have a dog? If so, is your dog a pure-breed or a pound-puppy?  What are your thoughts on our dilemma? 

Blessings,
Ally and Bo

Creamy Avocado Kale Salad with Roasted Vegetables

This past Saturday, the day that Bo and I were preparing to go to the Tacky Christmas Outfit Party, I wanted something filling and healthy for lunch.  Knowing that we would be consuming several sugar cookies that evening, I wanted to pack as many nutrients into my lunch as I could.  Since we are leaving for Christmas vacation soon, we have been trying to eat up what we have in our pantry and refrigerator.  With that being said, I look into the refrigerator and saw:

• a bunch of kale;
• a head of cauliflower;
• a pound of carrots;
• one crooked neck squash; and
• very-close-to-its expiration-date avocado hummus.

So what does one make with these ingredients? 

To be honest, at first I wasn't sure.  I figured that maybe if I just started throwing things together it would come to me...it usually does...usually...and thankfully this time it did!

Step #1: I tore the kale into bite size pieces.

Step #2: I made a dressing with the very-close-to-its expiration-date avocado hummus.

Step #3:  I roasted some vegetables with oil, garlic, salt, pepper, and a dash of cayenne.

Step #4: I tossed to my heart's content! :)

Oh, wait?!  You mean you actually want the recipe now?

Are you sure?

Okay, okay...

...here you go! ;)

Creamy Avocado Kale Salad with Roasted Vegetables
Serves 2

1 bunch of kale
1/3 C avocado hummus
1/4 C vegetable broth
1/4 tsp cayenne, divided in half
1- 1 1/2 T lime juice
1 small head cauliflower, chopped
3 medium carrots, chopped
1 crooked neck squash, chopped
1-2 tomatoes, sliced in half
1 1/2 T sunflower oil
1/2 tsp salt
1/4 tsp pepper

Directions:

• Toss chopped cauliflower, carrots, squash, and tomatoes with the sunflower oil, salt, pepper, and 1/8 tsp cayenne until fully coated.
• Place in a 400 degree oven, and bake for 20-25 minutes (tossing every ten minutes) until beginning to brown and slightly tender.
• Meanwhile, tear kale into bite size pieces, and place in a large mixing bowl.
• Blend the hummus, broth, 1/8 tsp cayenne, and lime juice until smooth.
• Toss the creamy avocado dressing with the kale.
• After vegetables have finished roasting, add them to the kale salad and toss well.
• Serve immediately while vegetables are warm and kale is beginning to wilt.

This salad turned out much better than I had anticipated!  There was a beautiful balance of flavors: the slightly sweet kale, tossed with the creamy avocado dressing (with just a hint of lime to brighten it up), and the savory-sweet perfection of roasted vegetables.  

I have to say, roasting is one of my favorite kitchen techniques.  The process of roasting brings out the best and most subtle flavors in every ingredient.  In this recipe, the carrots were slightly caramelized, the cauliflower was perfectly soft...but not mushy, and the tomatoes were bursting with sweetness.  Roasted perfection.

And honestly, if we eat first with our eyes, doesn't that just look scrumptious?!  The colors, the perfectly coated kale, the delicately browned vegetables...hmmm-hmmmmm...I think I am salivating...AGAIN! ;)

Next up - a book review and a book-inspired recipe!

Question of the Day:

How do you use your leftovers?

Blessings,
Ally and Bo