Cauliflower Leek Soup

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On a blustery Fall day, there’s nothing more comforting than coming back to a pot of piping hot soup. This soup is teeming with local vegetables in season right now, including leeks, cauliflower and potatoes. The recipe below is vegetarian, and can be made vegan if you use coconut milk or other dairy-free substitute. This soup would also be great with some crumbled bacon. This soup is hearty enough for a full meal, or would be a great appetizer or side dish. I plan to make it as a starter for Thanksgiving dinner!

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Cauliflower Leek Soup

*Paleo, Gluten-Free, Dairy-Free, Vegetarian, Vegan

Ingredients

  • 2 Tbsp. Olive Oil (you could also use bacon fat)
  • 4-5 medium sized Potatoes (I used Yukon Gold)
  • 2 Large Leeks (white part only)
  • 1 Large Head Cauliflower (I used white cauliflower, but you can also use orange or purple!)
  • 2 Tbsp. Olive Oil & Salt for cauliflower
  • 6 cups Water or Broth
  • 1/2 cup (or more) Milk, Cream, Coconut Milk or other dairy substitute
  • 1 tsp. Garlic Powder
  • 2 tsp. Salt
  • Black Pepper, to taste
  • For garnish: Green Onion, Bacon, Cheese, etc.


Method

Chop the cauliflower into small florets. Toss the cauliflower in olive oil and salt and roast in the oven at 400 degrees for 30-40 minutes, depending on the floret size. Once the cauliflower is nice and browned, remove it and set aside. While the cauliflower is roasting, slice the leeks in half down the middle and wash them well. Chop the leeks into half-circles about ½ inch thick. In a heavy pot or dutch oven, heat olive oil on medium heat. Add the sliced leeks and sweat the leeks, stirring occasionally, for 5-7 minutes. After this time, the leeks to be very soft and starting to caramelize.

Scrub and peel the potatoes, then chop them into 1 inch cubes. Add the potatoes to the pot along with 1 tsp. salt and ½ tsp. of the garlic powder and stir so the leeks get mixed together with the potatoes and spices. Once the potatoes have been in the pot for a few minutes, add the liquid. Bring the pot to a boil and lower the heat so the soup is simmering. Use a spoon to skim off any white bubbles that forms at the top of the soup, then cover the pot and let the potatoes cook until they are just tender.

Once the potatoes have become tender, add the cauliflower florets to the soup and cook for an additional 5 minutes. Add the remainder of the garlic powder and salt, and then add half of the milk or cream. Remove the pot from the heat and either use an immersion blender or a high speed blender to blend the soup. While blending, slowly add in the remainder of the milk or cream a little at a time. If the soup is too thick, add in more milk/cream or water/broth. Adjust seasoning to taste and add some freshly ground black pepper. Garnish with green onions, chopped bacon, or anything else you’d like.

Fall Roasted Vegetable Medley

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There’s something so lovely about popping some veggies in the oven to roast. Roasted veggies make a perfect no-fuss meal or side dish. They look SO pretty, and can be topped with all sorts of dressings and garnishes. Since it’s finally starting to feel like Autumn around here, I wanted to take advantage of some seasonal produce. I recently discovered the Delicata squash and it has become my Favorite vegetable. When it’s roasted, it has a flavor reminiscent of potato chips. It’s incredibly versatile and can be roasted or stuffed. In this dish, I core the inside of the squash and chop the squash into hollow rings, which provides the dish with interesting shape and texture.

This dish also uses Brussel sprouts and cauliflower. I grew up disliking these vegetables, but I think it was due to the smell that permeated the house as my mother boiled the (sorry mom). Sulfur-rich veggies like these are perfect for roasting because it brings out their natural sweetness instead. Almonds and raisins can be used in this dish in lieu of the cranberries and pecans. I’ve also made the dish with other types of greens, different winter squash, and a variety of fresh herbs.

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Autumn Roasted Vegetable Medley

*Vegetarian, Vegan, Paleo, Gluten-Free, Grain-Free, Dairy-Free, Refined Sugar-Free

Ingredients

  • ½ lb Brussel Sprouts
  • 1-2 Delicata Squash
  • 1 head Cauliflower
  • 1 bunch Kale (I used Lacinato), shredded thinly
  • ¼ cup Pecans
  • ¼ cup dried Cranberries
  • 2 cloves Garlic, minced
  • 2 Tbsp. Balsamic Vinegar
  • ½ Tbsp. Honey (or Agave for vegan)
  • 1/3 cup Olive Oil (you may not need all of it)
  • Salt and Pepper, to taste
  • Garlic Powder
  • Fresh Thyme, Rosemary, or Parsley, chopped (optional)

Method

Preheat the oven to 375 degrees. Slice the brussel sprouts in half and toss with balsamic vinegar, honey, 1 tablespoon of olive oil, and salt and pepper. Lay on a parchment covered sheet pan cut side down and roast for 20 minutes. Flip the brussel sprouts over and cook until the tops are golden.

Slice the ends off of the delicata squash. Use a spoon to core out the insides of the squash so all of the seeds are removed and the squash is hollow. Slice the squash thinly into ⅛-¼ inch slices. Toss with 1-2 tablespoons olive oil and lay in a single layer on a parchment covered pan. Sprinkle the squash rounds with salt and roast for 20-30 minutes (depending on thickness), then flip and roast for another 10-15 minutes, or until squash rounds are toasted.

Chop cauliflower into florets. In a large bowl, mix 2 tablespoons olive oil, a sprinkle of garlic powder, and salt and pepper. Toss cauliflower in mixture and lay on a parchment covered pan. Roast for 30 minutes, then flip cauliflower and roast for another 15-20 minutes.

Add 1-2 tablespoons olive oil to a stainless pan at medium-high heat. Add minced garlic and quickly move the garlic across the pan with a spoon or spatula for a few seconds, until garlic is fragrant, but not browned. Quickly add in the kale, a few dashes of salt, and saute in the pan, stirring often until the kale is just wilted. Add in half of the cranberries, pecans, the brussel sprouts, and cauliflower. If you want to add in fresh herbs, this would be the time to add them. Toss together and salt to taste. Last, add the delicata squash, stirring gently so the rounds don’t get broken apart. Plate the veggies and top with fresh cracked black pepper, and the remaining cranberries and pecans. Enjoy this dish hot or cold.

Grain-Free Apple Galette with Cinnamon Caramel

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It’s officially fall! Apples are one of my favorite fruits. Each variety of apple has a distinct taste and flavor, making it so fun to try different types as the season goes on. When I went gluten-free (and also grain-free), I feared I would miss out on all types of Autumn desserts that conjured up wonderful childhood memories – apple and pumpkin picking, running through corn mazes on the North Fork of Long Island, sitting around my grandparents’ dining room table at Thanksgiving, and so much more. I was so happy to create a dessert that represents Fall and is also gluten-free and grain-free!

The crust is so flaky and rich, you’ll never know it’s grain-free! The crust is made from tapioca starch and almond flour. If you’ve never used tapioca, you’re in for a treat. It’s very affordable, versatile, and tastes similar to products made from grain when paired with almond flour. Feel free to use any apples that are local and in season. I used Pink Lady apples, but Mutsu, Winesap, Golden Delicious and Honeycrisp apples will also give you a sweet but somewhat tart taste.

You make the caramel in the same pan that you browned the cinnamon apples in, giving the caramel a great flavor that just exudes all sorts of cozy feelings. I really recommend using ghee or clarified butter for this recipe as it gives the dessert a wonderful nutty aroma. I haven’t tried making this dairy-free, but it could work with palm shortening, coconut oil, or leaf lard. If you make this, please let me know in the comments!


Grain-Free Apple Galette w/ Cinnamon Caramel

*Grain-Free, Gluten-Free, Primal

Apple Filling
1.5 Large Apples, Sliced thinly
1 Tbsp. Butter or Ghee (measure after melting)
2 tsp. Honey
1 tsp. Lemon
1 tsp. Cinnamon

Crust
1 cup Almond Flour
½ cup + 1-2 Tbsp. Tapioca Starch
¼ cup Butter or Ghee (measure after melting)
2 Tbsp. Granulated Sugar (white or coconut sugar)
2 Tbsp. Honey
2 Large Eggs, separated
1 tsp. Water

Cinnamon Caramel
2 tsp. Butter or Ghee
2 Tbsp. Maple Syrup (or brown sugar)
1 Tbsp. Coconut Milk, Half-and-Half, or Cream

Method
Heat a pan on medium heat and add 1 tablespoon butter/ghee. Once fat is melted, add apple slices to the pan and coat the slices in the butter, stirring occasionally for 1 minute.
Reduce heat to medium-low, add honey and coat the apples, stirring for another 30 seconds-1 minute. Add lemon juice and stir, then cinnamon. Cook until apples for another 1-2 minutes, until they have softened up, but still hold their shape. Remove pan from heat, set apples aside, but do not wash the pan – you will use it later for the caramel.

In a mixing bowl, mix together almond flour, ½ cup of tapioca starch, and sugar with a spoon. Slowly add in butter/ghee and honey and mix. Add 1 Tbsp. tapioca and mix until incorporated.

In a separate bowl, crack eggs and separate out the whites and yolks. Mix the yolks gently into the dough mixture. Form the mixture into a ball with your hands and check the consistency. You want it to be slightly crumbly, but still hold its shape. If needed, add in the additional 1 tablespoon of tapioca starch and mix with your hands to combine.

You can use this recipe to make multiple small galettes, or one large one. I chose to multiple small ones so I could share them with others. Divide the dough accordingly and form into balls. On a parchment covered pan, drizzle a very small amount of butter or gheee on the parchment and use your hands or a brush to wipe it around the parchment.

Flatten out balls of dough until they are about ¼ inch thick. Carefully arrange apple slices in the center of the dough in whatever pattern you’d like, making sure to leave some dough around the edges of the apples to be able to fold the dough up. Fold the dough up over the apples one corner at a time (the dough may crack a bit as you do this, which is fine).

Take 2 Tbsp. of the egg whites and add them to a small bowl with 1 tsp. Water. Whisk quickly with a fork to combine. Use your finger or a small brush to brush the top of the dough. This will help fill in the cracks and make the dough shiny after baking.

Place the galette(s) in a 350 degree F preheated oven. The bake time will depend on the size of the galette. Smaller galettes should cook within 15 minutes; large galettes will take 20-30 minutes. They are finished when the top of the crust begins to turn golden.

While the galette is baking, you can make a cinnamon caramel to top the apples with. In the same pan you sauteed the apples in, add 2 tsp. of butter or ghee over medium heat. Once melted, add 1.5 tablespoon maple syrup and 1 tablespoon coconut milk, half-and-half or cream. Give the mixture a stir and once it bubbles, reduce it to medium heat. Stir every 30 seconds or so until the sauce reduces and becomes syrupy and golden brown. Once you remove the galettes from the oven, drizzle the caramel over the apples. Top with more cinnamon, if desired. Let the galettes fully cool before you try to remove them from the parchment. They are delicious on their own, or with a scoop of ice cream!