1 Head Cauliflower (about 3 lbs.)
Extra Virgin Olive Oil
1/2 tsp. Fresh Grated Nutmeg
Salt and Pepper

Broth//
2 tsp. Extra Virgin Olive Oil
1 Large Shallot, chopped
1 Clove Garlic, chopped
3 Cups Low Sodium Vegetable Broth
1 tsp. Dried Thyme
1 Tbsp. White Balsamic Vinegar

Toppings//
1 tsp. Extra Virgin Olive Oil
1 Cup Fresh Torn Bread, roughly 1” pieces
Ground Pepper
1/2 Cup Toasted Hazelnuts, Chopped
Fresh Thyme Leaves
Shaved Parmesan, optional

Preheat the oven to 450′.

Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.

While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.

When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.

To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.

Serve each portion with a few croutons, chopped hazelnuts and a pinch of fresh thyme leaves and shaved parmesan, if using.

Recipes via Buzzfeed!

I want a Beardsley’esque cake for my next birthday!

8 Steps for Freezing Herbs in Oil
1. Choose firm, fresh herbs, ideally from the market or your own garden.

2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.

3. Pack the wells of ice cube trays about 2/3 full of herbs.

4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!

5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.

6. Cover lightly with plastic wrap and freeze overnight.

7. Remove the frozen cubes and store in freezer containers or small bags.

8. Don’t forget to label each container or bag with the type of herb (and oil) inside!

[ the whole article @ the kitchn ]

Yield: Makes 12 Single Serving Pies
Crust Ingredients:
1 Cup Pitted Dates
1 1/2 Cups Shredded Plain Coconut
1/2 Cup Almond Flour (or 1 Cup Raw Natural Nuts)
1 Tsp Vanilla Extract
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest

Pie Filling Ingredients:
1/4 Cup Natural Cashew Butter
1 1/2 Cups Blueberries (Fresh or Thawed)
1/2 Cup Virgin Coconut Oil
1/4 Tsp Salt
3 Stevia Packets
1 Tsp Lemon
1 Tsp Vanilla Extract

Directions:
Place all crust ingredients into your food processor and blend until dough-like (If your mixture is not sticking add a couple tbsp of warm water and mix again).

Spray your muffin tin with a non-stick cooking spray.

Evenly press down crust into each tin as thick or thin as you would like. Place muffin tin in the freezer while you prepare filling.

Place all blueberry pie filling in the food processor and blend until completely smooth (stopping to scrape down the sides).

Evenly spoon pie filling on to individual crusts and spread evenly.

Top Blueberry Pie with coconut cream if you wish and serve immediately.
Enjoy!

Store this recipe in a sealed-tight container in the refrigerator.

Recipe and photo by my dear friend Sarah Smith! Cannot wait to give these a try!

1 avocado
1 English cucumber, skinned and chopped roughly
¼ white or yellow onion, chopped roughly
3 tbs fresh cilantro, chopped roughly
½ tub (aprox 3oz) plain Greek yogurt
1 pinch fresh mint

Throw it all into a food processor. Mush it. For best results, let it sit in the fridge for a few hours so the flavors mix.

+ Masoor Daal With Coconut Milk
1 cup masoor daal
2 cups vegetarian mock chicken stock
1 can (roughly 13.5 fl oz) coconut milk
4 garlic cloves
2 pinches saffron
1 onion, roughly chopped
3 tomatoes, roughly chopped
1.5 tsp turmeric
.5 tsp black pepper
Black salt to taste

Plop it all into a pot, stir well, and bring to a boil. Lower the heat and simmer for 25 minutes.

++ Onion Tarka
3 tbs olive oil
1 onion, sliced thinly
4 garlic cloves, chopped
Handful of fresh coriander
2 tsp black mustard seeds

Make the tarka about 10 minutes out from when the daal is going to be finished cooking. Sautee the onions and garlic until they’re crispy, then add the coriander and mustard and fry for about a minute.

Ladle some of the daal onto basmati or brown rice, then top with the tarka. Let the mix sit for a few minutes before serving.