Thursday, December 27, 2012

Hearty Vegan Chili:

Since I was snowed in yesterday, I decided that it was finally time for me to make some chili. This is  hearty and comforting, just as chili should be. It kept me warm on my long post-meal snowmobile ride too! Hope that you're all staying warm! I'm heading back to Florida next week, and hoping that it warms up there so that I can get a tan. I'm looking ghostly.

If you like  your chili spicy, feel free to add more cayenne and/or hot sauce. This chili can be done in 20 minutes, but the flavor develops more the longer you cook it.  


1 28oz. can diced tomatoes
1 15.5 oz. can kidney beans, drained and rinsed
1/4 cup tomato paste
1 1/2 cups water
1 bell pepper, diced into 1/4 or 1/2 inch sections (I used yellow)
1 cup yellow onions, diced
1/3 cup fresh parsley, chopped
4 to 5 cloves garlic, minced or crushed
2 1/2 tbsp. chili powder (or to taste)
1/2 tsp. salt (or to taste)
Dash of paprika
Dash of cayenne (to taste)
Dash of oregano
Dash of thyme
Dash of black pepper
1 1/2 tbsp. olive oil, divided
1/2 tbsp. apple cider vinegar

Serves 6.
Total Cook Time: 1 hour. 


1. Add the garlic, bell pepper, onions, and 1 tbsp. of the olive oil to a large sauce pot. Sauté on medium heat until the onions are translucent, about 7 minutes.

2. Pour in the diced tomatoes, kidney beans, and water. Stir in the salt, chili powder, paprika, cayenne, oregano, thyme, and black pepper. Bring to a boil, and cook for 7 to 10 minutes.

3. Stir in the fresh parsley and remaining olive oil. Reduce heat to low and simmer for another 35 minutes, tasting and adding more seasonings (if desired) half-way through cooking.

Wednesday, December 26, 2012

Two-Minute Vegan "Funfetti" Cakes:

Have a reason to celebrate? Or do you just need a little pick-me-up? In two minutes, you can have your own, personal party....a party in your mouth, that is. Funfetti is one of my favorite cakes, and after trying this one out, I'm sure that you'll feel the same. This recipe also easily doubles if you're ever feeling particularly generous.


2 tbsp. all purpose flour
1 1/2 tbsp. brown sugar
2 tbsp. plain unsweetened almond milk
3/4 tbsp. olive oil
1/4 tsp. baking powder
Dash of salt
1 tsp. sprinkles + a little more, for sprinkling
1 tbsp. vanilla icing. 

Total Cook Time: 2 minutes.
Serves 1


1. Mix the flour, brown sugar, baking powder, and salt together.

2. Stir in the almond milk and olive oil. Mix until no clumps remain. Stir in the sprinkles.

3. Pour the batter into a mug and microwave it for 1 minute. (You may need to cook it for 1 minute and 15 seconds).

4. Let the cake cool for about a minute, and then ice it with the vanilla icing. Sprinkle some sprinkles over it and enjoy.

Photo Album: Christmas:

I hope that everyone had a Merry Christmas! I definitely did. I spent a lot of time with my family, and though I didn't really get to cook all of the things I would've liked to (sharing the kitchen is not fun), I did make macaroni with 5 Minute Vegan Cream Sauce, and it was so good. I ate way too much of it! I made in in less than 15 minutes, which allowed me to go last-minute Christmas shopping with my grandpa. 

On the 23rd, we spent the night at my mom's, and she read us stories from "A Cup of Christmas Comfort" (as always), and we made fun of her (as always). We also had fun looking through old pictures, and got to reminiscing about the past. It was fun. The next night, my dad had his annual Christmas Eve party, and it was really nice getting to see everyone. Later that night, I helped my little brother put cookies out and write a note to Santa (that's always my favorite thing to do).  Being spoiled, I got to open presents on both the 24th and 25th and got a lot of nice things (clothes, ramekins, cranberry wasabi sauce from my mom, cookbooks, and everything I could have ever wanted). 

My cousin Jenna always gives the best presents.

Sunday, December 23, 2012

Blueberry Quinoa Salad:

This is super easy and will give you a nice immune system boost over the holidays. Everyone around me seems to be getting either the stomach flu or a really bad cold, so I figured that I should make something that would keep me going through the holiday festivities.


1 cup uncooked quinoa
2 cups water
1 can butter beans or other white beans, drained and rinsed
1 cup fresh blueberries
1/2 cup pine nuts
1/3 cup arugula (for garnish)
1 1/2 tbsp. balsamic vinegar
2 tsp. olive oil
1 tsp. agave nectar 
Dash of salt


1. First, cook the quinoa: bring the water and quinoa to a boil in a medium saucepan. Reduce heat to simmer and continue cooking until all of the water is absorbed, about 12 minutes. Let cool in the fridge for at least an hour.

2. Once the quinoa is cooked, add the quinoa, butter beans, blueberries, and arugula to a large salad bowl.

3. Whisk the balsamic, olive oil, agave, and salt together in a medium-sized bowl. Add it to the quinoa salad and toss to coat. Top with pine nuts and any extra blueberries.

Friday, December 21, 2012

Vegan Arugula, Grape, and Clementine "Bruschetta":

How is everyone doing today? Is everyone ready for Christmas? I am, but I'm not. Haha. I've been slaving away on my parents' gifts, only to realize that they probably won't arrive in time for Christmas. Oh well. I think they're really going to love them once they do come in, though. All of the hard work that I've been putting in for my parents' presents has also caused me to neglect this blog a little, but they really do deserve the extra effort.

Anyways, I'm still working on baking mini cupcakes and cooking my meals for Christmas Eve. Hopefully, by some miracle, I will accomplish all of that by the time Sunday comes around, and somehow, I also plan get some more posts up.

Last night, I made Smashed Redskin Potato Pizza with this Arugula and Grape Bruschetta on the side. It was awesome. The salad is just so pretty, and it's packed with nutrients. It looks and tastes like a gourmet meal. Who would've thought that you can make this so quickly and with such little effort? This is perfect for an appetizer or side at any Christmas gathering.

I planned on toasting the slices of French bread, but opted not to. You can do whichever you feel like. It's good both ways. This salad/bruschetta would also be pretty good in a bread bowl.


21/2 cups arugula
1 cup green grapes, sliced
1 cup clementines, peeled and sectioned
1/2 cup red onions, finely sliced
1/3 cup apple cider vinegar
2 tbsp. soy sauce
1 tbsp. olive oil
1 tsp. brown sugar
1 tsp. lemon juice
Dash of salt
Dash of cayenne pepper
1 loaf of French bread, sliced


1. Add the arugula, grapes, clementines, and onions to a large salad bowl.

2. In a smaller bowl, whisk the apple cider vinegar, soy sauce, olive oil, brown sugar, and salt together. Add half the dressing mixture to the salad bowl. Toss to coat, adding more dressing as desired.

3. Optional: Preheat your oven to 400. Line a baking sheet with aluminum foil and spray with olive oil. Lay each slice of French bread out evenly on the baking sheet. Bake until toasted, about 7 minutes.

4. You can either scoop the arugula mixture over the crostini and serve it that way, or you can serve the crostini on the side of the salad bowl and allow guests to scoop it themselves. Use any extra dressing for dipping.

Vegan Mini Cupcakes with Vanilla Peppermint Frosting:

This recipe is essentially an adaptation of my Chocolate Peanut Butter Sponge Cupcakes. I had hopes of making really good icing for these cupcakes, but unfortunately, the Smart Balance that I used must have been hydrogenated and broke down after I mixed the ingredients together. The icing turned out to be pretty sweet, but it complimented the rich, dark chocolate cupcakes perfectly. Add some crushed candy canes, and you will have some really cute and irresistible Christmas cupcakes.  I used this recipe for the icing: Vegan Fluffy Buttercream Frosting. Just make sure to use non-hydrogenated vegan margarine!

Here's the recipe for the cupcakes. Hope you like them!


1 1/2 cups all purpose flour
1 cup plain unsweetened almond milk
1/2 cup special dark cocoa powder
1/3 cup light brown sugar
1/2 cup white sugar
1/3 cup olive or canola oil
1/4 cup  apple cider vinegar
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. agave syrup (optional)
Dash of salt
1 cup candy canes or peppermints, crushed

Makes about 48 mini cupcakes.
Total Cook Time: about 25 minutes.


1. Preheat oven to 350 degrees. Whisk the almond milk and apple cider vinegar together in a small bowl. Set aside. Mix the flour, cocoa powder, brown sugar, white sugar, olive oil, vanilla and almond extracts, baking soda, baking powder, agave, and salt together in large mixing bowl.

2. Stir in the milk and vinegar mixture. Mix well, until no clumps remain. Once the batter has reached a smooth consistency, add it to the mini cupcake pans.

3. After you've added the batter to the cupcake pans, bake for 7 to 10 minutes. Be careful not to overcook them. They should be moist.

4. Let the cupcakes cool, and then ice them with the frosting. Sprinkle with the crushed candy canes.

NOTE: the flavor gets better after letting the cupcakes sit for a few hours.

Monday, December 17, 2012

Vegan Asian-Inspired Ramen Noodles with Clementines:

Need a healthy vegan meal right now? Make this! I used Ramen noodles so that I could whip up this Asian-inspired meal in ten minutes. This savory umami flavor of the soy compliments this simple  meal, and the citrus flavor of the clementines provides a sweet and tangy contrast to the bitter escarole. Though it doesn't need it, you can add garlic or any other fruit for a little more depth in this recipe.


1 can chickpeas, drained and rinsed
1 1/2 cups clementines, peeled and sectioned
1 1/2 to 2 cups escarole
2 packages Ramen noodles (discard the spice packets)
3 cups water
3 tbsp. soy sauce
1 to 2 tsp. lemon juice
1 tsp. brown sugar
Dash of salt
Dash of black pepper (optional)

Serves 4.
Total Cook Time: 10 minutes.


1. Bring the water to a  boil, and then add the noodles. Boil for 3 to 5 minutes, drain, and return to the burner.

2. Add the soy sauce, lemon juice, brown sugar, and salt. Mix well while cooking on medium heat.

3. Stir in the escarole, clementines, and chickpeas. Continue cooking on medium heat for another 2 to 3 minutes or so. Add any other seasonings you want. 

Peanut Butter Protein Truffles: "Bird Food"

"If you're a bird, I'm a bird."

...Haha. Sorry. I couldn't resist posting that quote from The Notebook. Anyways, I wanted to post two recipes today, and, in the midst of finishing up with Christmas presents, visiting with my family, going to my doctor's appointment, and everything else that's currently going on in my life, I needed a quick and easy recipe.

Here you go: it has three ingredients: peanut butter, salted sunflower seeds, and dried pomegranates. Whats more, you can make these decadent delights in 5 minutes. They're perfect for everything, from breakfast to late-night snacks. They remind me of those paper towel bird feeders that we used to make in preschool. I wish I would've known how tasty these were back then! I just made a small batch, but this recipe easily doubles or triples. Keep them in the fridge for a quick snack all week long.


1/2 cup peanut butter
1/2 cup dried pomegranates, chopped
1/2 cup salted sunflower seeds, plus a little more (to keep the truffles from being sticky)


Mix all of the ingredients in a medium bowl. Add sunflower seeds until the mixture is no longer sticky. Split the mixture up into 6 sections, and roll it into balls.

Sunday, December 16, 2012

Vegan Parsley & Tomato Juice:

I was feeling awful the other day, so I decided that I'd make some juice to get me out of my funk. This was surprisingly refreshing, and it made me feel much better. It's also a good recipe if you're doing a juice cleanse. (I've been contemplating trying one myself). I hope you like it! More recipes to come tomorrow. ☮


1 medium tomato, chopped
1 1/2 cups fresh parsley, chopped
1 1/2 to 2 cups cold water
Juice of 1/2 lime (or more, to taste)


Add all of the ingredients to a blender, food processor, or juicer. Blend until it liquifies most of the way.  Garnish with parsley, lime, and a slice of tomato.

Thursday, December 13, 2012

Polenta-Stuffed Tomatoes:

Okay, so I actually used quick grits for this, but they have the texture and thickness of polenta, so I used "polenta" in the title. 

Anyhow, if you're looking for healthy comfort food, these stuffed tomatoes are the way to go. The cashew cream, Earth Balance, and nutritional yeast lend a wholesome, homey flavor, while the tomato adds a nice and salty tang. I used Italian dressing for it, but feel free to use balsamic or any other dressing that you may be craving. This recipe would be a lot cuter if I used cherry tomatoes instead, but this works! After I took pictures, I added another scoop of polenta to this, and made it a meal. (You should do that too). ☮ 

Inspired by this lovely post: Polenta Stuffed Poblanos.


5 small to medium ripe tomatoes
1/3 cup quick grits +1 1/3 cups water
1/3 cup cashew cheese (or Tofutti Better Than Cream Cheese)
1/4 cup fresh parsley, chopped
1 1/2 tbsp. nutritional yeast
1 tbsp. almond milk
1 tbsp. Earth Balance (or other vegan margarine)
1/4 tsp. Kosher Salt
Dash of Italian Seasoning
Italian dressing (to taste)

Serves 5.
Total Cook Time: 15 to 20 minutes.


1. Wash and core your tomatoes. Spoon out the insides of each tomato (about 3/4 of the way down).

2. Cook the grits: add the 1 1/3 cup water to a medium saucepan and bring it to a boil. Stir in the grits, return to a boil, and then reduce heat to low and simmer for 5 minutes. Stir in the almond milk, nutritional yeast, salt, and Earth balance. Continue simmering for another minute or two. Once that is melted/absorbed into the polenta, stir in the cashew cheese. Continue simmering on low until the mixture is very thick.

3. Fill the tomatoes with the polenta and parsley, adding any left over polenta on top of each tomato. Drizzle with Italian dressing.

Wednesday, December 12, 2012

Vegan Ceviche with Edamame:

Last weekend, I was in Fort Lauderdale visiting some of the best people ever. We had a blast, I had my first Hanukkah experience, and we spent most of the weekend hanging out at the Marriott (as my friend Liza says, the Marriott is evidence that "God wants us to be happy.") I don't know much, but I know this: there's nothing better than visiting friends who you've traveled the world with, staying up all night, and laughing so hard that you can't breathe. The goodbyes are usually hard, but the fact that by the time I leave, I just want to lay in my own bed forever, makes it a lot easier to pack up.

Anyways, my friend ordered Ceviche from the Marriott for dinner one night, and it looked delicious, so I decided to veganize it. Hers was served in a coconut and looked absolutely lovely. I tried to achieve this, but I had trouble cracking my coconut, so unfortunately, my food is not nearly as pretty as hers was. However, it is delicious and refreshing.


2 medium tomatoes, diced
1 cup hearts of palm. cooked and sliced
1 cup edamame, cooked and shelled
1/2 cup red onion, finely diced
1/2 cup green onion, finely chopped
2 tbsp. coconut milk
Juice of 1/2 lime
1/2 tsp. salt
Dash of cayenne pepper


Add all of the ingredients to a large mixing bowl. Toss to coat. Cool in the fridge for at least an hour (longer will allow the flavors to soak in better). Serve in a coconut half (if you're able to crack one!)

Tuesday, December 11, 2012

Death By Chocolate and Peanut Butter Pie: Vegan!

Chocolate and peanut butter pie that's vegan and healthy for me? YES PLEASE.

I can't believe how easy this was to make...not to mention the fact that I came up with this off the top of my head. (What can I say? I'm amazing). Just kidding...anyways, if you're a peanut butter addict like me, you're going to love this cheesecake, and if you're not, you're still going to love it. PS: this pie has more than a serving of vegetables in it.

The avocado gives this a smooth texture, though you can add some silken tofu to the mix in order to bulk this pie up a little (and make it more like cheesecake. Given the fact that I'm a poor law student, I didn't use the tofu that I have because I wanted to save it for something else. I also ran out of almond milk today, so I decided to just use water instead. It worked out well.


2/3 cup avocado
1/2 cup + 1 tbsp. peanut butter
1/3 cup water or plain unsweetened almond milk
2 tbsp. brown sugar
1 tbsp. cocoa powder
1 tsp. lemon juice
1/2 tsp. vanilla extract
Dash of salt
1 premade pie crust 


1. Preheat your oven to 350 degrees. Blend all of the ingredients in your food processor until smooth and creamy, and then spoon the mixture evenly into your premade pie crust.

2. Bake for 15 to 20 minutes. Let the mixture cool, and then let it set in the fridge for a few hours, and then savor it. :)

Monday, December 10, 2012

Vegan Acorn Squash Soup with a Kick:

While I was making acorn squash soup today, I tasted a scoop and realized that it was a little bland. Needless to say, I did a quick ingredient inventory in my head, and realized that I had some hot sauce in the fridge. I have grown to love hot sauce more than ever since going vegan (a phenomenon that I've realized is pretty common among fellow vegans), so I figured adding it to this soup with a little bit of agave nectar and thyme would be perfect. I was right...this is perfect for lunch, or as a starter or side during dinner. Enjoy!


1 acorn squash, cut in half with seeds removed (save the seeds for roasting!)
1/2 cup plain unsweetened almond milk
1/2 to 1 tbsp. vegan butter
2 tsp. olive oil + a little more
1 1/2 tsp. agave nectar or brown sugar
1 1/2 tsp. nutritional yeast
1/2 tsp. salt, divided
1/2 tsp. dried thyme
2 to 3 tsp. hot sauce, + a few drops for garnish
Fresh parsley, for garnish

Serves 4 (as a side or starter).
Total Cook Time: 1 hour 5 minutes.


1. Preheat your oven to 375 degrees. Add about a quarter inch of water to a 13 by 9 inch baking pan. Score each half of the acorn squash and brush with a little bit of olive oil. Add a few dashes of salt, the thyme, vegan margarine, and agave/brown sugar to each half.

2. Once the oven has preheated, roast the squash for about 55 minutes. While the squash is cooking, lay the seeds flat on a baking sheet, spray with oil, and a a dash of salt. Bake for 10 to 15 minutes. Let cool.

3. After the squash has cooled, scoop the insides out, and add it to your food processor. Add the almond milk, nutritional yeast, and hot sauce. Process the mixture until smooth. Serve with a sprig of parsley, roasted acorn squash seeds, and a swirl of hot sauce.

Sautéed Vegetable Sandwich on Foccaccia:

Who could resist this? These veggies are simply sautéed in a little bit of olive oil with salt, pepper, and a teeny dash of cayenne. The red onion and cabbage lend a nice tang to the simple dish, creating a versatile and comforting flavor that plant lovers and carnivores alike will go crazy over. Serve in between two slices of hearty foccaccia, and you'll be in Heaven.


1 zucchini, sliced lengthwise and then sliced in half (so that it'll fit on a sandwich)
2 to 3 plum tomatoes, sliced
1/2 of a red onion, sliced
1 1/2 cups cabbage, shredded or sliced
2 tsp. olive oil (or more, if neccessary)
1/4 tsp. salt (or more, to taste)
Dash of black pepper
Dash of cayenne pepper
6 slices of bakery fresh foccaccia or ciabatta
Dijon mustard (optional)

Makes 3 sandwiches.
Total Cook Time: 20 to 25 minutes.


1. Heat the olive oil over medium-high heat in a large skillet. Add the zucchini, red onion, cabbage, salt, black pepper, and cayenne pepper. Cook until tender and a little charred, 5 to 7 minutes.

2. Once those vegetables are cooked, take them out of the skillet and place them on a plate. Add the tomatoes  and a dash of salt to the skillet, and cook for another 5 to 7 minutes or so. They should be cooked through, but not mushy.

3. While the tomatoes are cooking, toast the foccaccia. Once everything is ready, layer the veggies on each sandwich, top with Dijon mustard, and serve.

Friday, December 7, 2012

Vegan Spaghetti with Spinach & Artichoke Sauce:


1 package whole wheat spaghetti noodles, cooked according to package directions
1/2 cup vegan spinach and artichoke dip (or more, to taste)
1 zucchini, sliced
1 shallot, sliced
2 tbsp. olive oil, divided
1/4 tsp. salt
Dash of ground black pepper


1. Cook the pasta according to package directions, drain (reserving about 1 tbsp. of the cooking water), and set aside.

2. While the pasta is cooking, add 1 tsp. of olive oil, a dash of salt, a dash of cayenne pepper, the zucchini, and the shallots to a large saucepan. Cook on medium-high heat until cooked through and a little charred.

3. Add the salt and olive oil to the pasta. Toss to coat, and then stir in the spinach and artichoke dip, adding more as desired. Stir in the cooked zucchini and shallots. Serve while hot.

Thursday, December 6, 2012

Vegan Spinach & Artichoke Dip:

How's everyone doing? Getting excited for Christmas? I know that I am...I just have a few projects that I'm hoping to finish up before it comes. Fortunately, however, I'm done for the semester. I only have one semester left of law school! I never thought that this day would come! We went out downtown last night to celebrate, and I'm definitely looking forward to getting a little more time to relax at home with my family.

I've been wanting to make vegan spinach and artichoke dip for a long time now. I was going to use cashew cheese for this, but I didn't have any, so I used Tofutti Better Than Cream Cheese instead to save time. Of course, you can use this dip on more than chips. Use it as a sauce on anything from pasta to the flat bread pizza that I have pictured below.


2 1/2 cups spinach
1 (15oz.) can quartered artichokes 
2/3 cup Tofutti Better Than Cream Cheese
1/3 cup water
1/4 cup fresh parsley
1 shallot, sliced 
3 to 5 cloves garlic, chopped
1 tsp. olive oil
1/2 tsp. lemon juice
1/4 tsp. salt


1. Add the garlic, shallots, olive oil, salt, and artichokes to a large saucepan. Saute on medium heat for about 7 minutes. Add the spinach and the 1/3 cup of water, and continue cooking until the spinach is wilted and cooked, 5 to 7 minutes.

2. Add the spinach and artichoke mixture, the Tofutti cream cheese, parsley, and lemon juice to your food processor. Process the mixture until it is smooth an creamy, and enjoy!

Savory Quinoa, White Bean, and Tomato Salad:

For how delectable this salad is, you'd think it would be hard to make. However, if your quinoa is already cooked, this takes less than 10 minutes to make. There's something about the way soy sauce goes with quinoa. The nuttiness of the quinoa marries perfectly with the salty soy sauce, and the small white beans and diced tomatoes really pull this salad together.


1 cup uncooked quinoa (or about 2 cups cooked)
1 1/4 cups small white beans, drained and rinsed
1 cup tomatoes, diced
1 tbsp. soy sauce (or to taste)
2 tsp. olive oil 
1/4 tsp. salt (or to taste)

Serves 4.
Total Cook Time: 25 minutes.


1. If you haven't cooked the quinoa, bring 2 cups of water to a boil. Stir in the quinoa, cover, reduce heat to low, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.

2. Once the quinoa is cooked, mix in the small white beans and tomatoes. Add in the soy sauce, olive oil, and salt. Toss to coat. Serve warm or cold over a bed of  greens or with a side of steamed broccoli.

Wednesday, December 5, 2012

Test Kitchen: Vegan Chocolate Espresso Souffles:

I really didn't use espresso in these, just a little bit of coffee, but "espresso" just sounded better. Haha...of course you could always use espresso if you have it, though. Anyways, I was surprised with how well these came out for my first try. I kind of just threw a bunch of ingredients together and didn't really have a clue how they'd turn out, but they turned out almost perfect! I made a few changes/improvements to the recipe, but this is pretty close to how I made them. I didn't know how far to fill these up, so I filled them all up differently, and clearly I filled the one pictured above too high. I'm sure I will improve upon this recipe later, but this was worth posting. I hope you like it!


1 1/2 cups flour
1 cup white sugar
1/2 cup brown sugar
1/2 cup cocoa powder
1/3 cup coffee
2 "eggs" (I used egg replacer, but you can use flax eggs too) 
2 tbsp. Earth Balance
2 tbsp. almond milk
2 tsp. agave nectar
2 tsp. vanilla extract
2 tsp. olive oil, plus more to grease the ramekins
1 1/2 tsp. baking powder
Dash of salt 

Makes 4 souffles.
Total Cook Time: 25 to 30 minutes. 


1. Preheat your oven to 350 degrees. Mix all of the ingredients together until a nice, smooth batter has formed.

2. Generously grease 4 ramekins with olive oil, and then fill each ramekin about 3/4 of the way up with the batter (to allow room for the souffles to rise).

3. Bake for 16 to 18 minutes, and try not to open the oven while they're baking! Let cool and enjoy.

NOTE: Inspired by Vanilla Sugar's Chocolate Souffle Recipe.  ❤❤❤

Saturday, December 1, 2012

Roasted Cauliflower:


2 cups cauliflower, cut into medium florets
1 cup vegetable broth
2/3 cup sherry or other dry white wine
1/2 cup water (if necessary)
2 cloves garlic, chopped
2 tsp. lemon juice
1/4 tsp. Kosher salt (to taste)
Black pepper (to taste)
Dash of cayenne pepper
Dash of oregano
Fresh parsley, chopped (for garnish)

Serves 4.
Total Cook Time: 55 minutes.


1. Preheat your oven to 350. Add the cauliflower, vegetable broth, sherry, garlic, lemon juice, salt, and cayenne to a cast-iron skillet or baking pan. Mix it so that the seasonings are blended throughout, and bake on the bottom rack of the oven for about 20 minutes.

2. Take the pan out of the oven, and add water if necessary. Add the black pepper, oregano, and more salt (if desired). Continue baking on the bottom rack for another 25 minutes. Garnish with parsley.

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