Korean Cauliflower

I'm not into fad diets. However, I return to macrobiotics when I feel off-balance, sluggish and in need of a healing food plan. I don't go hungry. I don't live on boring salads. When I'm in my macro-mode, I slurp my immune-boosting 5-minute Miso Mushroom Soup  or my Hearty Miso Soup With Mushrooms & Wild Rice. I make lots of simple vegetable dishes. I walk on the beach with my beagle, even in winter. I love the off-season here in New England. It's so peaceful with the sun low in the sky.

Roasted Cauliflower and Chickpeas With Za'atar-Tahini Drizzle & Toasted Sesame Seeds

Little girl kneeling by The Blessed Virgin Mary 

Christmas isn't a day, it's a sacred season. We spend it in pure peace. Instead of hustling around everywhere, our focus is on a few essential activities. While festive Christmas parties are in full swing and malls are crowded with frazzled shoppers, we walk on clear beaches. We enjoy heartwarming concerts where Polish children sing lullabies to the baby Jesus. There are many cozy dinners in our PJs with sea salt chocolate for dessert. There's tea and ginger cookies. We pray more and count our blessings more. We watch old movies, Christmas flicks and read good books. We put presents under the annual parish Giving Tree. We exchange thoughtful gifts and eat peppermint sticks. We sit in candlelit churches. It's a time of calm celebration, cherished spirituality and tranquil motion. 

Thai Cauliflower Curry

I love to cook Thai food. This vegetarian curry has bright flavors and a creamy, light texture. Potatoes give it substance. Cauliflower pairs well with coconut milk. Tangy lime and warm ginger..it's all here!

This cauliflower curry gives you energy and contentment. My husband loves it. Full of omegas, vitamins, antioxidants, fiber and other good things, you'll be happy you prepared this nutritious, 30-minute meal. Just chop and drop the ingredients into the pot, simmer and serve. Minimal effort, big reward. Jasmine rice, chapati or roti is nice with it too.

Cauliflower Stew with Chickpeas & Smoky Paprika

The start of the beautiful New England fall season began with a twilight river walk accompanied by my little beagle, Ellie. This savory stew was also part of the picture. A smoky stew that makes the cooler evenings more inviting. 

Ingredients

•  2 medium to large onions, chopped
• 1 large head of cauliflower, chopped
• 2 bell peppers, your choice of color. I used a red and green one. Slice them in half and remove seeds.
• 3 small to medium zucchini, chopped
• 3 baking potatoes, chopped
• 1 15-16 ounce can of chickpeas, cannellini beans or white beans rinsed and drained
• 1 26.46 ounce box of Pomi Chopped Tomatoes or one 28 ounce can of quality chopped tomatoes
• 1 cup frozen peas (optional)
• Olive oil for cooking
• Good drizzle of honey or pinches of sugar to balance the acid in the tomatoes
• 3 teaspoons of smoked paprika
• 3 teaspoons of dried oregano
• A tiny pinch of saffron, 6 threads (optional)
• Salt and pepper to taste
• Garbanzo bean flour mixed with cold water to thicken the stew (see notes)
• 4-5 cups of cold water    
• To Serve: rice, crusty bread, drizzle of good olive oil, quinoa, toasted slivered almonds, chopped parsley or basil, shaved or grated Manchego cheese 

Instructions

Place the sliced peppers, cut side down, on an oven safe baking sheet lined with tinfoil and broil them on high until their skins are charred and blackened. Remove from the oven, place peppers in a covered bowl or wrap in tin foil to steam. Once cool enough to handle, peel the skin and discard. Chop them and set aside. Meanwhile, saute onions in a large pot. I use a Dutch Oven, and cook the onions with olive oil, salt and pepper until soft. Once the onions have softened, add the chopped cauliflower, zucchini, chickpeas, potatoes, tomatoes, honey, spices and 4-5 cups of water. The water should just cover the vegetables with some peeking out. Adjust the salt. Cover and bring to a boil. Stir in the chopped roasted peppers, reduce the heat and simmer for about 35-40 minutes or until the vegetables and potatoes are soft. Mash some of the cooked potatoes in the pot with a back of a spoon. Stir in the garbanzo bean and water mixture. Start with 4 teaspoons of garbanzo bean flour mixed with 4 teaspoons of cold water and stir into the stew. Add more of this mixture if you want it thicker. Toss in the frozen peas and stir again. Serve with suggestions and enjoy!

Moroccan Vegetable Tagine

When wintertime drags on and on and the sun seems like a distant memory, I start cooking colorful foods. Moroccan cuisine has always lifted my spirits with its tangerine-tinted-tagines. Visions of amber, North African sunsets come to mind. My cabin-fever-blues are chased away.

Adapt it to your favorite vegetables like butternut squash and/or regular potatoes. Get creative and make it your own.

Cauliflower & Quinoa Fritters

I love making fritters! These tender cauliflower fritters are moist on the inside and golden brown on the outside. A bit of melted cheese means this dish is sure to please even picky eaters. View all of my fritter and vegetarian recipes in the Recipe Index.

Roasted Cauliflower with Lemon and Sea Salt

Cauliflower is a favorite in our home. I love browning it in the oven. Spritzing it with lemon juice counters the warm, roasted flavors in a wonderful way