Mashed Cauliflower with Broccoli Rabe Pesto and Marsala Mushrooms and Gravy

Do you ever cook a meal and think to yourself, “damn! I wish someone was here to enjoy this too?” Well, that happened to me this evening. The beau is out of town on business and I cooked dinner, just for me, for the first time in a real long time. And of course, the meal turned out to be ah-mazing.

Although the cauliflower was a little bland, the pesto made up for it. And with the marsala mushrooms on top, well, in true Jona-like fashion, I mixed everything together and gobbled it down. Chicken marsala use to be a meal I’d make for the kiddos all the time back in the day and I really haven’t made mushrooms like this in years; what a mistake! I fell back in love with these gravy, savory mushrooms tonight and can’t wait to test a tofu marsala recipe. Oh the possibilites are endless.

Here’s the recipe, adapted from this original recipe.

Mashed Cauliflower with Broccoli Rabe Pesto and Marsala Mushrooms and Gravy Serves 2

For the Pesto

• 1/2 to 1 bunch of broccoli rabe (I carefully removed all of the steps to reduce the bitterness) {FG}
• handful of fresh basil {windowsill}
• 1/4 cup EVOO
• 1/2 cup roasted pistachios
• 1/2 cup vegan parmesan (walnuts, nutritional yeast, panko breadcrumbs)
• 2 cloves of fresh garlic {FG}

Blend everything in a food processor until smooth. I personally don’t like an oily pesto and prefer it on the thicker side, but add more oil to your liking. Set aside.

For the Mushrooms and Gravy 

• EVOO
• about three cups of sliced mushrooms (I like the pre-sliced package from Trader Joe’s)
• 1 small onion {FG}
• 1 cup veggie stock
• 1/2 cup red or marsala wine
• 2-4 cloves of garlic {FG}
• fresh black pepper
• about a tsp of dijon mustard
• splash of tamari
• sprinkle of red pepper flakes
• tsp of flour

*Bring a pot of water to boil for the cauliflower. Saute mushrooms, garlic and onions in the EVOO until the onions start to get translucent. Pour in a splash of red wine and let it reduce for a few moments. Add the flour and stir so that it’s all mixed in (no clumps). Add the mustard, tamari and half of the veggie stock and allow it to simmer and reduce. Once it thickens, add in the remaining stock, another splash of wine, fresh pepper and red pepper flakes and let it reduce once again.

For the Mashed Cauliflower

• 1 bag of frozen cauliflower (about 2 1/2 cups) {FG}
• a splash of coconut milk (or soy or almond)
• S&P

Boil cauliflower until soft and drain. Blend in a food processor until smooth with the other ingredients. Best to do this step last so that the cauliflower keeps it’s heat. *Next time I think I’m going to bake the cauliflower in the oven in EVOO and seasonings to give it more flavor.

To assemble: serve some mashed cauliflower, layer in a generous amount of pesto, a second small layer of cauliflower and top it off with mushrooms and gravy. Oh, and some fresh basil to garnish.

Not going to lie, I went back and served myself a lot more mushrooms because, well, they are my favorite and I can. No guilty eating when it’s all good.

I didn’t use the whole bunch of broccoli rabe because this was my first time cooking with these greens and I didn’t want it to be too bitter. I’m excited to use the rest later this week, possibly with an Asian flare. For those of you who participate in Field Goods and may have the broccoli rabe leftover because you didn’t know what to do with it- make this! This week we are getting crimini mushrooms, shallots, potatoes and chives; all of which would take this dish to a whole other level. Thursday night I will most likely be re-creating this dish for the beau; it’s that good.

Oh- and I have a TON of pesto leftover. Score! Hello simple pasta dish tomorrow night! I can’t wait for tomatoes to be in season.

Stay happy and healthy my friends!

 

p.s… we were SEEN at the Move fesitval. ha! yes, those were the happiest faces we could put on in that ice box room of, nothing.

our weekend.

The past three days have been beyond crazy busy. Friday night was TNO and after my double and the beau’s print party, we were up into the wee hours printing to prepare us for Saturday, because…

We were venders at the MOVE festival in downtown Albany Saturday. After hours of sitting in the freezing cold and explaining our services, we decided to grab some food (aka the most delicious cajun french fries at Bombers) and take a stroll. I rarely buy flowers anymore from storefronts but something inside of me told me to walk in… and when I did, there stood a great childhood friend of mine of whom I haven’t seen in a long time. We caught up, I got some beautiful ruby ranunculus and exchanged numbers. I was so happy the whole way home that I listened to my intuition.

Sunday we finally got the opportunity to sleep, read our books and went for a run on the bike path before brunch. Can I just say that it was absolutely gorgeous out? Because it was! And can I also boast that the beau ran a mile pain free? Because he did! I set out for three and felt great to see the negative splits; this whole exercise thing is finally starting to become habit once again.

Our walk to brunch was warm and longer than usual because I stopped frequently to admire all of the blooms downtown. The tree above reminds me of cotton candy and I could sit underneath it all day. But I couldn’t, I had errands to run. Kitty cat is restocked with food and litter, the store will soon have new prints hung on the brightly colored walls, a mini grill was purchased for the porch along with a bird feeder and a second planter for our broccoli and kale seedlings. A birthday dinner to top off the night and the beau is now already passed out in bed; resting up for his trip into the city tomorrow.

Although it was a packed weekend and very little was actually accomplished around the apartment (laundry, cooking, planting), I’m pretty appreciative of the time spent together. Hope you all had a wonderful weekend outside or at least with the one(s) you love. Stay happy my friends.

{field goods}

In this week’s bag:

• broccoli rabe
• spinach
• mixed salad greens
• sweet potatoes
• onions
• mixed shoots (sunflower, buckwheat and radish)
• golden delicious apples

No definite plans for the veggies this week, however, I do have a meal pictured in my mind that sounds wonderful: baked polenta with roasted sweet potato disks topped with a saute of onion, mushrooms and spinach with a balsamic glaze. Can you see it? A vegan tower of power!

I’ve got a busy weekend planned and am once again thankful for all these veggies, more specifically the spring mix and shoots. It takes just a few moments to throw together a tasty salad that will not only satisfy my hunger, but pack in the nutrients.

When recently talking to my mom and co-workers about the idea of going vegetarian, I think the biggest misconception is that I eat tofu (or some fake meat product) at every meal- I don’t. I actually eat tofu only once or maybe twice a week. I eat tempeh only once or maybe twice a month. The majority of my protein comes from vegetables, fruits, nuts, seeds and legumes. Here are my favorite sources of protein:

• Those sprouts I grow in our kitchen = packed with protein! Thrown in a salad or on a sandwich with hummus or avocado, bam! instant source of yummy protein
• Those big green salads that I love for lunch with baby kale, spinach and chard = dark leafy greens = the best food you could consume!
• I snack on a handful of almonds or cashews each morning with a green tea and piece of fruit
• Ezekiel bread is sprouted and contains 4 grams in one slice! Topped with a nut butter or hummus as mentioned above with the sprouts, you are all set for the day

I should eat more quinoa and will work on incorporating that staple as more spring veggies become available. I try and make it a challenge to eat as close to the source or clean (and unprocessed) as possible. Other sources of protein that I eat rarely throughout the month: pasta, bagels and tortillas. Keep a food journal online that tracks your nutrients and you’d be surprised with how much protein each fruit or veggie contains.

And now that I’ve gotten into a rant about protein, I should state that I am not a professional. One should consult a doctor or more specifically a licensed nutritionist that can help you set nutritional standards. These foods listed above are foods that work for me- I feel healthy, my skin is glowing, my energy levels are high and my conscious feels good.  Stay happy and healthy and active, my friends!

something this morning.

This afternoon I got the call from my mother that I never expected to receive: in the twenty-five years that she’s been commuting to Albany for work, I think this morning was at the top for “the worst.”

She explained to me that there were many accidents and as she was parked in her lane, a tractor-trailer creeped up next to her. She doesn’t know what prompted her to look to her left but when she did, there they were: cows heading to slaughter. She said she rolled down her window and heard them banging around. She said they were packed in there and could tell that they wanted out. Something clicked inside of her that THAT whole situation wasn’t right.

As she was telling me this over the phone, I sat in my desk chair with tears welling up in my eyes. I could see those cows. I could imagine one of them looking out at me with fear of not knowing what was going on. And yet, all I could do was laugh in response.

I was laughing because I never would have expected my mother of all people to call and share these feelings with me. She has refused in the past to watch videos, documentaries or undercover footage- fully knowing what happens and still consumes meat. She has heard my concerns not only for the animal welfare, but for the environment and my personal health with no reaction to change. But today, something changed.

She kept asking me what to do- and I didn’t have an answer. I made a couple of suggestions and personal opinions but told her to think about it. She told me she could never go vegan- that it was far to difficult- but I could tell there was a struggle in her decision. She brought up a story she had heard a long time ago regarding chickens and was questioning why that behavior is tolerated. That something was still circling around in her head, making her feel guilty and nauseous. After our second phone conversation within the hour when I asked her “then what?” her response was, “maybe a good vegetarian cookbook?”

I’m sharing this little story not because I feel like I’ve “converted” someone into veganism, but because I am so happy that someone is waking up. Someone is questioning what is easy but may not be the correct thing to do. I’m even more happy to call that someone my mother. No promises here people, it has only been a couple of hours, but I will surely share the progress of this awakening (if any).

I didn’t include any sourced photographs, videos or statistics because it’s all out there, just a click away. Take the time to look it up if you’re interested, and if not, thank you for reading. More hiking posts to follow.

Cheribundi juice review!

A month or so ago I was given the opportunity to try a case of Cheribundi’s Tart Cherry Juice- it came so quickly in the mail and I read all of the material before establishing a game plan.

The phytonutrients that the company speaks of are no mystery word to me- it’s a familiar word when doing research about a plant based diet. Phytonutrients are the natural chemicals found in plants that help defend against environmental issues, such as pests and ultraviolet light. Well, these chemicals have been known to also help people fight heart disease, diabetes and even cancer. The more fruits and veggies you eat = the healthier you are! Plain and simple, folks. This tart cherry juice is a high concentration of not only the phytonutrients, but also antioxidants. Look it up, antioxidants, specifically found in cherry juice, is great for anti-inflammatory properties.

What does all this science talk mean for an active gal like myself? It helps prevent soreness and aids muscle recovery!

So, I put it to the test. My plan was to drink one bottle of tart cherry juice every day leading up to the Gator Gallop.

My results/review: I think it worked! Even though I wasn’t training “hardcore,” I was still upping my miles significantly to what they had been over the last couple of months. On top of adding miles, I was also hiking high peaks = long days with double digit miles, up mountains! After the race, I rushed home and made a cherry juice shake: 1 serving of tart cherry juice, 1 frozen banana, 1 scoop of sprout powder and a few extra frozen blueberries whirled up = deliciousness! Held me over until the baby shower I was attending later in the day.

Little bit of forewarning to those of you who rarely consume juices (like me): don’t drink it past 3 o’clock in the afternoon! On the days that I didn’t workout, I forgot to drink it until I got home for dinner- not a problem if you are use to consuming high amounts of sugar. Although this sugar is from fruit, it still had an effect on me and my sleeping habits. But on the days that I drank it in the morning, all was well.

Also, and I don’t know if this is too much information, but last week when I had the 12-hour bug, this was the first thing drank that I could keep down. It had the sugar to give me a little boost, mixed with water it gave me a little fluid and I didn’t feel guilty about consuming it (like I would have with multiple colored freeze pops). Maybe it was in my head that my body aches went away, maybe not, but I was a happy camper come bedtime.

Overall, I would recommend this tart cherry juice to all my active friends. Some of the other flavors have whey in them, which doesn’t agree with my vegan lifestyle, so unfortunately I can’t review those and their effectiveness. The green tea blend looks great! This summer is going to be a busy one- with trying to become a 46er and *possibly* training for a half-marathon- I may just continue to drink it to see how effective it is. Cheers to good health!

*Cheribundi did supply me with the juice free of cost, but all opinions are my own. 

happy earth day!

“Earth provides enough to satisfy every man’s needs, but not every man’s greed.” -Mahatma Gandhi

Today to celebrate, Paula and I hiked in the Catskill Mountains. This was my first time visiting and we managed to hike 3 of the 35 highest peaks in that area: Black Dome, Thomas Cole and Blackhead. We attempted to complete a giant loop and tackle a smaller peak on the way back to the car, but we ran into some unexpected and steep sections of ice. Instead of risking it, we turned around but still managed to travel over seven miles. The weather was perfect: warm enough to wear just a t-shirt in some sections and not a cloud in the sky. The birds were singing and the moss and ferns were green.

When I got home, the sun was still warm and I had some time to garden before the beau came home to cook dinner. I decided to plant some seedlings in our new iron basket. We have to pick up another to fit our remaining kale and broccoli- and also get started with herbs. The basil in the kitchen is huge and I can’t wait to get it off of the freezer, where I sometimes neglect it. This basket contains a salad blend, some violas and nasturtiums- all edible to brighten up any spring and summer salad. Of course, kitty was underfoot.

I hope you got to go outside to enjoy the fresh air, got dirt under your fingernails, picked up trash, carpooled, took a shorter shower and ate a vegan meal; as we should all try to do each and every day. Have a great week, homies!

{field goods}

In this week’s bag:

• frozen cauliflower
• frozen haricot vert
• adirondack blue potatoes
• red skin potatoes
• pea greens
• salad mix!
• empire apples

Well, it’s official. The beau and I have successfully made it through our first twenty-four hour bug. Technically I was the only sick one, but he put up with the well, you know. And now that it has passed, I have my appetite back!

Tonight I’m going to make a classic “breakfy for dinner” meal, scrambled tofu with homefries! We’ve mastered the tofu seasonings (curry, mustard, garlic and onion powder, fresh black pepper) and with blue potatoes on hand, I can not resist the comfort of Sunday morning on a windy Thursday evening. You better believe those pea greens and salad mix are going to make it into our daily big green salads, and the cauliflower, well, that’s going to become buffalo heaven. I don’t think I’ve ever had frozen cauliflower so I’m curious to see how crispy this batch will come out. As for the haricot vert, I’m still searching for the perfect recipe and they will (for now) be tossed into the freezer.

The small bouquet came from Flower Scout, who by the way, is officially starting her CSA in May! So, if you live in the Troy area or pass by here from work, you should definitely check out her work/site and sign up. It sounds like you can do it on a monthly basis, and she does deliver locally if you can’t make it (for an additional fee); she came to our new apartment to deliver the second day we were here and stopped by the beau’s store yesterday for an exchange of goods. I’ve said it before but I’ll say it again, she is not only doing what seems to be something she thoroughly enjoys, but is making this city a more beautiful place to live with her growing lots. I’ll support her as much as I can each month. Gotta invest in your home/community, right?

Have a wonderful weekend, my friends! Stay happy, active and healthy!

And for those of you wondering, I beat that bug with plenty of sleep, a loooong bubble bath, fresh cherry juice and peppermint oil in my water to naturally settle the stomach. Oh, and a walk before bed to get some fresh air and stretch my achy muscles. I try to avoid medications and tend to allow the body to fight it’s fight. Do what’s best for you and listen to your body- it knows how to heal itself from the inside out.