Sunday, September 7, 2014

Jump on Fall Cauliflower

It's not really fall yet.  It's still pretty hot every darn day but who was craving soup?  Maybe it's because my mom sent Big D home with soup yesterday after picking up a futon for her.

Jen picked up a head of organic cauliflower for me this week.  I hadn't planned on making soup with it but I'm so glad I did!  Fresh cauliflower cooks in a flash compared to frozen and tastes a hella lotta better too!  Much sweeter tasting and didn't smell bad either!  What?!?

1/4 cup Earth Balance stick margarine
1/4 cup Bragg Liquid Aminos
One head of cauliflower, rinsed and cut into pieces
1 bag frozen, shelled edamame
Black pepper
3-4 cups water, or more depending on how much you need to cover

Melt margarine in a large pan with lid.  Add the Bragg Liquid Aminos, the veggies, and the pepper.

Cook over high heat until veggies are coated and you get a little color on them.  Add the water.  You want enough to cover nicely and something that will be like soup when it's done.  Reduce heat to low and cover.

Cool until veggies are tender.  This doesn't take long!  I was so happy to learn how quickly fresh cauliflower cooks!

You can add cooked rice, fresh spinach... Or eat just like this like I did.

So good!

One Banana. Two Banana.

Let's take the best of two recipes and make them one.  Got two really ripe bananas?  Then you've got breakfast!

Jennie made the topping and I made the muffins.  I'm sure going to miss these mornings when she's gone two weeks from now.


2 cups GF baking mix
1/2 cup sugar
3 teaspoons baking powder
Dash of salt
1 cup Very a Vanilla Soymilk
1/3 cup vegetable oil
1 mashed really ripe banana


1 mashed really ripe banana
2 tablespoons maple syrup
1/4 teaspoon cinnamon, or to taste

Stir the topping ingredients together and set aside.

Preheat oven to 400 and grease muffin tin.

Stir together the dry ingredients for the muffins.  Add the Soymilk, oil, and mashed banana.  Stir until everything is moist, stirring from the bottom of the bowl.  Spoon into your prepared muffin tin, filling each about 3/4 full.

Using the handle of a wooden spoon make a good well in the center of each muffin tin filled with batter.

Spoon a decent amount of topping into the wells you've made, not being afraid the have a pool of topping on top of each muffin.

Bake for 15 mimutes or until golden.