Golden Pasta and Cauliflower Salad

Golden Pasta and Cauliflower Salad
Originally uploaded by wbajzek

This is almost exactly as in The Ultimate Uncheese Cookbook, except we didn't have bell peppers or water chestnuts, so I didn't put them in. They would have been nice for a bit of extra contrast but I enjoyed this as it was.

Sauteed Cauliflower Greens, Bok Choy, and Chard
Originally uploaded by wbajzek

Angeline made the greens with contents from our CSA box, to go with the salad.

I also made the "Colby Cheez" from the Ultimate Uncheese Cookbook, which is currently chilling in the fridge. I'll post about that when it's done.

Holiday stuffs

Nothing surprising here. Stuffed acorn squash much like last time, but substituting replacing the channa masala spice blend with basil, oregano, and sage from the garden. It was a hit at the party we went to! Today I'm making another veggie pie/tortiere with onion, carrot, fennel, and those same garden fresh herbs sauteed together. At the end, I added cashew butter and nutritional yeast to try to make it gooify, as a "problem" with this type of dish is that it tends to fall apart when serving. This stuff lined the bottom of the pan, with a middle layer of cooked green lentils and black beans and topped with mashed potatoes from yesterday. I smeared on a bit of olive oil in hopes that the top will brown a bit.

As for the fennel, I used both the bulb and one of the stalks, which took on a surprisingly different flavor once sauteed. I think this will be one of my best dishes yet.

Stew

Today's meal is a pretty nice one. I began by cooking some split chickpeas until they had softened up some. I then added water, a halved lemon, cinnamon stick, and a few chunks of star anise for seasoning. I put in some chopped standard and romanesca cauliflower, followed by chard, basil, and sage chopped fresh from the garden.

I then let it cook a while longer until the chickpeas were soft, and called it done. No oil, no salt, no powdered spices or anything. The result is a pretty tasty stew with a lot of flavor and zest to it.