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Archive for May, 2012

Roasted Cauliflower

Thursday, May 24th, 2012

Here’s a simple, low-calorie, yet satisfying, meal featuring the “tofu of vegetables,” cauliflower. OK, I’ve never heard it called that before, just made it up, but like tofu, cauliflower’s subtle flavors are good at sharing the stage. It can bring a bit of crunch to both savory and sweet dishes.

Roasting cauliflower helps accentuate its contribution and softens it up a bit in a delectable way.

Roasted cauliflower recipe, if you can call it that:

  • Preheat oven to 350-400°F.
  • Cut half a large head of cauliflower into 1½ inch thick slices.
  • Arrange on a lightly-oiled, tinfoil-lined cookie sheet.
  • Bake for 30-40 minutes, flipping over halfway thru.
  • Eat plain or season to your liking.

Roasted cauliflower with tomatoes, onions, and squash

I just tried a bunch of different toppings here, including my favorite Lewis Labs Brewer’s Yeast, malt vinegar, hot sauce, and vegan mayo. It filled my plate and my stomach. :)

Vegan Cinco de Mayo

Monday, May 7th, 2012

Some more beautiful food for you to drool over today, again with my friend Scott as co-conspirator, I mean “chef”…

While we often make Mexican-inspired meals due to our penchant for hot stuff and the prominent place beans take in vegan foods anyway, we were doing it on purpose this time as we got together on Saturday using the excuse of Cinco de Mayo to cook up a feast. :)

Since we got a late start on the actual cooking and wanted to have things finished by the time the preliminary fights (UFC) got underway, we opted not to make the beans from scratch for a change and headed to the store for some refried beans.

If you’ve ever tried to find low sodium refried beans in the grocery store, you know it’s no easy task. Amy’s Organic Light in Sodium Refried Beans was the winner at 190 mg of sodium per serving (3.5 to a can — really?!) Most of were more like 580 mg, so it was an improvement. Thing is, they were in the natural foods section and cost almost $2.50! So, we passed on those and ended up going with a couple cans of pinto beans. Cheaper, to be sure, and “only” (ugh) 250 mg sodium per serving. Moral of the story, which we already knew: dried beans are the way to go!

To make them refried, we just mashed the pintos and “fried” and stirred repeatedly until we were satisfied with the consistency.

A simple homemade guacamole: two avocados, half an onion, lime juice (we used a splash of apple cider vinegar in lieu), garlic powder, a touch of cayenne, and a diced tomato (from a can, saving the ones above for the tacos). That stray carrot was from the salsa prep.

Chunky, homemade salsa, made mild heat-wise, with a liberal portion of onion that was perfect for accompanying the refrieds.

Taco salad minus the taco. We tried using my taco baking rack, but the all-corn tortillas were too brittle. So, we just cut them up and made tortilla chips with our own spices as shown in the last picture.

Another way to have the fixings, a classic burrito.

Taco salad with homemade baked tortilla chips and tequila. Cheers! Delicious and filling.

My Cookbook:

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