How To Make Creamy Cauliflower Soup

I know I'm not the first to mention this...but it's been freezing. Like really,  New York City? Why?! Anyway, I've been trying to warm up.  And this soup? The p e r f e c t way to do just that! 

Ingredients for 4 servings :

1 whole cauliflower, washed and dried

1 russet potato, scrubbed and dried

1 head of garlic

1C low fat milk, almond milk or vegetable stock

1 bunch kale for kale chips 
1/2C shredded Parmesan cheese
1/4C whole milk ricotta cheese

2 tbsp sesame seeds

1 bunch cilantro (optional) 
olive oil 
salt + pepper to taste

Directions:
1. Preheat oven to 375 degrees 
2. Remove any extra paper from garlic, drizzle with olive oil, cover with tin foil and roast 15-20 minutes or until the garlic cloves are soft, golden brown and pop out easily from their paper 
3. Remove cauliflower florets from stalk, dice potato  
4. Coat cauliflower and potatoes with 2 tbsp olive oil and season with salt and black pepper, roast on a baking sheet for 30 minutes 
5. Toss kale with 1 tsp olive oil and work it into the greens, spread on a baking sheet in one even layer and bake about 8-12 minutes or until the kale moves on its own when you shake baking sheet (they should be crispy but not overly browned and will appear dry), set aside
6. Remove garlic cloves from skin and set aside
7. Toast sesame seeds over low heat for about 1-2 minutes (be mindful not to let them burn) 
8. In a blender, add roasted cauliflower, potatoes, Parmesan cheese, roasted garlic and milk/stock, bled until very smooth, about 3 minutes 
9. Depending on the consistency you desire, add more milk or stock 
10. Add ricotta cheese and blend another 30 seconds 
11. Taste soup and season to your liking 
12. Serve in a bowl, topped with crinkled kale chips, toasted sesame seeds and cilantro 

 

This soup is hearty enough on its own for a lovely lunch, or perfect when paired with crusty bread for dinner.  What's your favorite way to eat cauliflower? If you try this recipe at home, please let me know how you like it!  I'd love to hear from you. 

xx,

Mrs. Wolf

A Vegetarian Carbonara

Crispo in New York City serves a spaghetti carbonara for the record books.  But, as a non-meat eater, I've only sampled a noodle or two...never the full monty, if you will.  Meaning, a spaghetti, egg, parmesan and bacon rich bite.  My husband loves it, so I figured I'd attempt a recreation at home, vegetarian style.  

Plus we were gifted T H R E E  D O Z E N farm-fresh eggs from upstate New York.  Heavenly! This was a perfect use for those little jewels.  Thank you, Jason and Lauren!  

Of course, you could add crispy bacon or pancetta to this recipe, but it really is quite good on its own.  

Ingredients for two servings:

1 1/2C dry penne pasta, or other pasta of your choice (we used whole wheat)

1C peas

1/3C shredded parmesan + more for garnish

2 tbsp ricotta

2 eggs

kosher salt + cracked black pepper + red pepper flakes to taste

1 tsp flour (we used whole wheat)

Directions:

1. Cook pasta according to box directions

2. Whisk eggs, cheese, half the flour, a pinch each: kosher salt, cracked black pepper, red pepper

3. Reserve at least 1/4C pasta water before draining once the pasta is cooked

4. Drain pasta, return to pot, turn off burner

5. Add peas and egg and cheese mixture to the pasta and whisk very quickly to combine for at least one minute (do not stop whisking!) 
6. If the sauce is too thick, add a splash of the pasta water and whisk to combine

7. If the sauce is too thin, add another sprinkle of flour and whisk to combine

8. Top with more parmesan cheese, kosher salt + cracked black pepper + red pepper flakes to taste and serve immediately

what you'll need

cheese

eggs, cheese, spices

finished product

we prefer a thicker sauce, so we only added 

a small splash of pasta water

Essentially a one pot dinner, this recipe is a perfect dinner for one: it's quick and easy, with little cleanup.  

Have you ever made your own carbonara at home?  What is your favorite pasta?  I'd love to hear from you if you try this recipe.  Hope you enjoy...

xx,

Mrs. Wolf 

Homemade Veggie Burgers

I'm big on veggie burgers.  And not just because I don't eat meat.  I mean, HELLO, when they are good, they are SO GOOD.  So when I wanted (needed really...) to make my own veg burgs, it was weeks and weeks of recipe testing until I was happy with the results.  And happy is exactly what I am. 

These burgers are filling and dense.  They are not thin cardboard wanna-be-meat patties. They are luscious and filled with wholesome goodness.  Ha. Luscious veggie burgers...bet you've never seen a veggie burger described that way. First time for everything!

Ingredients for 8 burgers:

3 large carrots, peeled

1/4 head of cauliflower 

1/2 large onion, peeled and thinly sliced

2 cloves garlic, peeled and minced 

1/4C old fashioned rolled oats 

2 tbsp raw almonds 

1 15oz can chickpeas, rinsed and drained 

2 tbsp dried cherries, unsweetened 

1/3C panko 

1C cooked brown rice

2 eggs

2tbsp mustard 

1tbsp sriratcha (or ketchup if you don't want spicy burgers)

1/2tsp celery salt

1/2tsp cumin 

1/4tsp red pepper flakes 

1/2tsp smoked paprika 

1/2tsp salt 

Olive oil 

Balsamic vinegar 

Directions:

1. Preheat oven to 425 degrees 

2. Roast carrots and cauliflower for 30 minutes or until well browned  

3. Sauté onion over medium high what until caramelized and browned on the edges, add garlic and sauté one minute, deglaze the pan with balsamic vinegar, set aside 

4. In a food processor, blend almonds and oats until they are finely ground and resemble flour, set aside 

5. In the same bowl of the food processor, pulse chickpeas and cherries until combined, but not puréed, 15-20 pulses 

6. In a large bowl combine rice, oats and almonds, chickpeas and cherries, Panko, onion and garlic, dried spices, eggs, mustard and sriratcha (or ketchup)

7. Remove vegetables from oven and grate or dice by hand, reduce oven to 350 degrees

8. Combine vegetables with burger dough

9. Cover and refrigerate at least 2-3 hours or overnight 

10. Form 8 patties 

11. In a cast iron pan, or other heavy bottomed pan, heat olive oil and cook burgers about 3-4 minuets per side or until browned*

12. Place cast iron skillet into the oven and let the burgers warm through, about 10 minutes 

13. Serve warm with alone, with melted cheese and tortilla chips or on a toasted bun

*Be sure not to crowd the burgers when browning them. It will be difficult to flip them if they are too close together. 

what you'll need

caramelizing the onions

deglazing the pan

burger dough

don't be afraid to take a big bite

knife and fork veggie burgers

extra cheese, obviously 

perfectly paired with 

crunchy Food Should Taste Good tortilla chips

I particularly love veggie burgers that you really have to sink your teeth into. You can taste (and see!) the big pieces of vegetables.  It's real food, my people. Can't argue with that! Are any of you meat lovers thinking about making this recipe? 

Plus, I fully endorse any food that is easily smothered with sauce. Initially, we enjoyed ours topped with an avocado lime crema and cilantro.  The next day with cheese and sriratcha aioli on roasted challah bread. But the possibilities are endless. Fresh kale pesto? Sriratcha crema? Guacamole? Sundried tomatoes? Olive tapenade? You get the picture.  I could go on.  But I'll spare you the from my sauce-stream-of-consciousness. 

What's your favorite sauce? How would you serve these veggie burgers? I'd love to hear from you! Hope you enjoy...

xx,
Mrs. Wolf

The Best Miso Glaze, Ever

This is not hyperbole.  Honestly, this miso recipe is the best I've ever made.  It's perfect on steamed or roasted vegetables, tossed with rice and tofu or served as a dip for summer rolls.  Don't even get me started on that.  I'm dreaming of those crispy and crunchy summer rolls as we speak (well...as I type).  

Ingredients for 2 servings:
2 tsp red or white miso paste*
1 tsp tahini
2 tsp rice vinegar
2 tsp sesame oil 
1-2 tsp soy sauce (for those salt sensitive folks, you may prefer 1 tsp) 
1 tsp ponzu 
1 tsp garlic, minced through a garlic press (if you don't have one, just mince it as finely as you can)
1 tsp ginger, minced through a garlic press (if you don't have one, just mince it as finely as you can)

*white miso is milder than red, and I much prefer its sweet, mellow flavor. 

Directions:
1. Combine first two ingredients 
2. Mix in the rest of the ingredients
3. Refrigerate or serve immediately 

what you'll need

mixed and ready

with summer rolls

served with a rice bowl

drizzled over a vegetable and herb bowl

mixed into a shaved vegetable bowl 

Have you ever cooked with miso? It's great with eggplant and fish, too!  I'd love to hear how you like this recipe if you try it.  Hope you enjoy...

xx,
Mrs. Wolf

Mediterranean Herb Salad

With the new year upon us, resolutions are everywhere! Some of us are probably feeling ultra virtuous. But even with healthy resolutions, we must eat! And I don't know about you, but come January 1st, I'm still hungry...

Resolution or not: what's better than a delicious recipe you can feel good about eating? Health and taste! Winner winner chicken vegetarian dinner.

Ingredients for 4-6 servings:

1 medium eggplant

2 tomatoes 

1 cucumber 

1 bunch scallions

1 lemon, juiced

3 tablespoons olive oil, divided

1 bunch mint

1 bunch parsley

1 oz feta cheese, crumbled

1 can chickpeas, rinsed and drained

Salt + pepper to taste 

Avocado (optional)

Directions:

1. Slice eggplant into rounds and generously salt, place on a cutting board and let sweat about 30 minutes

2. Preheat oven to 375 degrees

3. Wipe excess salt and liquid from eggplant, dice into similarly sized pieces

4. Place eggplant on a large baking sheet and toss with 2 tablespoons olive oil, bake 30-40 minutes or until browned (toss eggplant halfway through baking)

5. Halve and remove seeds from tomatoes and cucumber, dice into bite sized pieces, set aside

6. Whisk remaining tablespoon of olive oil and lemon juice until well combined

7. Julienne parsley and mint, set aside

8. Thinly slice scallions, set aside

9. Remove eggplant from oven

10. In a large bowl, mix eggplant, tomatoes, cucumbers, scallions, chickpeas, feta, lemon vinaigrette and fresh herbs, toss to combine and season to taste

11. Eat immediately or refrigerate, serve alone or with pita chips

what you'll need

peeled cucumber

halved tomatoes 

eggplant awaiting roasting

ingredients to be mixed

into the bowl 

closeup 

my favorite way to serve a side salad: in a ramekin 

a heartier lunch option with pita chips 

If you don't love mint and parsley, swap them any fresh herb you prefer.  Dill or cilantro would bring interesting flavors to this dish.  And for those who wish to add avocado, use it as a garnish for extra buttery flavor. 

As with most vegetable dishes, this recipe does improve with age.  Leftovers are delicious, but the acidity in the lemon will diminish the look of the vegetables.  If you are making for guests, I would suggest serving this fresh, and keeping the leftovers for yourself.  After all...waste not, want not.

What's your favorite way to eat eggplant?  Please let me know how you like this recipe if you try it at home!  Hope you enjoy...

xx,

Mrs. Wolf