Cauliflower Steak with Mushroom and Onion Gravy

Today I’m super excited about two things. The first is this recipe for Cauliflower Steak with Mushroom and Onion Gravy. It’s seriously delicious, plus it’s a part of the second thing I’m excited about… the release of my 21-Day Colorful Kitchen Meal Plan!  The program provides recipes for breakfast, lunch and dinner each day, plus weekly shopping lists, snacks and desserts. Feel free to click on the photo below to learn more!

21-day squarespace

Today’s Cauliflower Steak recipe is one of the 21 dinner recipes included in the plan. Between cauliflower crust pizza and mashed cauli-tatoes (recipes coming soon), I’m a little obsessed with cauliflower right now. I love this dish because it’s so simple yet super tasty. I like to serve it with a side of brown rice or steamed broccoli.

cauliflower steak 4

Cauliflower Steak with Mushroom and Onion Gravy

makes 4 servings

  • 1 head of cauliflower, sliced into “steaks” 3/4″- 1″ thick
  • 2-3 tbs olive oil
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 2 cups mushrooms, sliced
  • 1 cup vegetable broth
  • 1 tbs non-dairy butter (I used earth balance)
  • 1 tbs gluten-free tamari
  • 2 tbs cornstarch
  • salt and pepper

Directions:

  1. Preheat oven to 425°.
  2. Brush olive oil on both sides of cauliflower steaks. Place on baking sheet and sprinkle with salt and pepper.
  3. Bake for 20 minutes. Use spatula to flip steaks and bake for another 10 minutes.
  4. While the cauliflower bakes, heat 1 tbs olive oil in small saucepan at medium-high heat. Add garlic, onion and mushrooms and saute until onion is translucent (5-7 minutes).
  5. Add vegetable broth and bring to a boil. Add butter, tamari and cornstarch and stir until cornstarch is dissolved.
  6. Turn heat down and let gravy simmer for 10 minutes, or until desired thickness is reached.
  7. When cauliflower is done, remove from oven, transfer to plates and top with gravy.

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My Favorite Simple Dinner: Soup and Greens

Yesterday I returned home from a wonderful long Passover weekend with my family. Like most holidays, Passover is time with lots of eating and drinking- according to tradition, adults are supposed to have four cups of wine before the meal even starts! Needless to say, I felt a little out of balance by the time I got home so I decided to make my go-to meal for when I need something simple and nourishing.

I shared my recipe for Caramelized Onion Sweet Potato Soup a while back on the blog. I love this soup because it’s hearty and grounding but feels light in your stomach. Sweet potatoes are known to reduce bloating so it’s great to have when you’ve eating a little too much salt. My favorite accompaniment to this soup is Green with Miso-Tahini Sauce. I recommend making a big batch of this sauce and using it as a dressing on anything and everything!

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Greens with Miso-Tahini Sauce

makes 2 servings

  • 4-6 cups of greens (kale, chard, spinach- go crazy!), cut into 1-2″ pieces
  • 1 tbs tahini
  • 2 tsp miso paste
  • 2 tsp tamari
  • 1 tsp agave
  • 1-2 tbs water
  1. Bring pot of water to boil on stovetop.
  2. Mix tahini, miso, tamari and agave together in a cup. Add water until desired thickness is reached. Put aside.
  3. Place greens in a stream basket over pot of water. Cover and steam until wiled (about 2-3 minutes).
  4. Transfer greens to plate, drizzle Miso-Tahini sauce on top. Serve with Caramelized Onion Sweet Potato Soup.

favorite meal 1

 

No-Bake Cookies and Cream Bars

When I was five-years-old my family briefly lived in rural Pennsylvania. I don’t remember much about living there except our monthly visits to the Hershey Park- a theme park centered around Hershey brand chocolates. I remember looking forward to seeing my favorite chocolate bars, personified by people in costumes, walking around, giving hugs and taking photos with guests.

It must have been very good marketing because throughout the rest of my childhood and into early adulthood, a soft spot remained in my heart for Hershey chocolate bars. My favorite was the “Cookies ‘n’ Creme” bar. Looking at the ingredients now, I just have to say YIKES.

It’s been years since I’ve had my childhood favorite (nowadays I enjoy much happier desserts) and today I would like share my own version, the No-Bake Cookies and Cream Bars. I’m so excited about how well they turned out! They are melt-in-your-mouth creamy with just the perfect amount of crunch. There’s absolutely nothing on the ingredient list to feel bad about, plus they take less than 10 minutes to put together.

Coconut Cookies n Cream Bar 1

Cookies and Cream Bars

makes 4 bars

  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut butter, softened
  • 2 tbs cacao nibs
  • 2 tbs agave
  • 1/2 tsp vanilla extract
  • dash of salt

chocolate sauce

  • 2 tbs agave
  • 2 tbs cocoa or cacao powder
  • 1/2 tsp vanilla extract
  1. Line a baking sheet with parchment paper.
  2. To soften coconut butter, place jar in bowl of warm water for 5 minutes. Remove from water and stir until soft.
  3. Combine all ingredients (except chocolate sauce ingredients) in a small bowl and stir until thoroughly mixed.
  4. Use hands to form mixture into bars on parchment paper. Place baking sheet in refrigerator for at least 15 minutes to allow bars to firm up.
  5. To make chocolate sauce, mix all ingredients together in a small cup. Remove bars from refrigerator and drizzle sauce over bars. Enjoy right away or store in refrigerator. Bars will slightly melt when left out of refrigerator for more than 15-20 minutes.

Coconut Cookies n Cream Bars 2  Coconut Cookies n Cream Bars 4

Coconut Cookies n Cream Bars 3

Don’t forget to get your free 2-Day Clean Eating Meal Plan by signing up for my health coaching newsletter here. It’s 2 day’s worth of yummy, healthy recipes to inspire you to get excited about clean cooking.

Calling All Oatmeal Lovers…Carrot Cake Oatmeal!

It’s still a little chilly here in New York so before it turns into green smoothie weather I would like to share one last oatmeal recipe. Today’s Carrot Cake Oatmeal is officially my new favorite breakfast. Recently I posted my recipe for Carrot Cake Oatmeal Bars and if you liked that recipe you’ll love this warm and creamy version! With a spoonful of peanut butter on top this oatmeal is seriously out of this world.

I would also like to share a super fun interview I did with Kyle Willets last week. She asked about my blog, my philosophy as a health coach and my favorite NYC vegan eateries. You can check it out here. Ok, now it’s oatmeal time!

Carrot Cake Oatmeal 2

Carrot Cake Oatmeal

makes 2 servings

What you’ll need:

  • 1 cup rolled oats
  • 1 cup water
  • 1 cup non-dairy milk (I use unsweetened almond)
  • 1/2 tsp vanilla extract
  • dash of cinnamon
  • dash of allspice
  • dash of salt
  • 1 large carrot, shredded
  • 3 tbs raisins or chopped dates
  • optional- 2 tbs chia seeds and/or 2 tbs shredded coconut

Directions:

  1. Bring water, milk, oatmeal and shredded carrot to simmer in a small pot on the stove.
  2. Stir in vanilla extract, cinnamon, allspice, raisins and salt and continue to simmer, stirring throughout, until liquid is absorbed (7-10 minutes).
  3. Serve into bowls and top with chia seeds and dried coconut.

Carrot Cake Oatmeal 1

 

 

 

Lemon Cookies with Lemon Coconut Frosting

I had a craving come to me completely out of the blue this week. It was for lemon meringue pie- a dessert I haven’t had in over a year. I didn’t quite have all the ingredients needed for pie on hand but I was able to throw together these Lemon Cookies with Lemon Coconut Frosting. I’m super excited about how delicious they turned out! Hopefully I’ll get around to making the pie next week, but for now these cookies will certainly do the trick.

Lemon cookies 4

Lemon Cookies

makes about 10 cookies

What you’ll need:

  • 1 1/4 cups almond flour
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup coconut oil
  • 3 tbs agave
  • 2 tsp vanilla extract
  • 3 tbs lemon juice
  • 1 batch Lemon Coconut Frosting (recipe below)
  • optional- dried unsweetened shredded coconut for sprinkling

Directions:

  1. Preheat oven to 350°
  2. Mix together dry ingredients- almond flour, baking soda and salt in a medium bowl. In a small bowl combine wet ingredients- coconut oil (softened), agave, vanilla extract and lemon juice.
  3. Add wet ingredients to dry ingredients and mix until smooth.
  4. Roll dough into small balls about 1″ thick and place on a cookie tray lined with parchment paper. There should be enough dough for 10 cookies. Bake in oven for 7-10 minutes, until cookies are slightly browned on edges.
  5. Let cookies cool completely. Spread about 2 tsp of Lemon Coconut Frosting on each cookie. Put cookies in refrigerator for about 10 minutes to let frosting firm up. Sprinkle with shredded coconut and enjoy!

Lemon Coconut Frosting

  • 1/4 cup coconut butter
  • 1 tbs agave
  • 1/4 tsp vanilla
  • 1 tbs lemon juice

Directions:

  1. To liquefy coconut butter, place jar in a bowl of warm water for 5 minutes. Stir until malleable and scoop out desired amount.
  2. Mix all ingredients in a small bowl until smooth.

lemon cookies 3lemon cookies 2Lemon cookies 1

Don’t forget to get your free 2-Day Clean Eating Meal Plan by signing up for my health coaching newsletter here. It’s 2 day’s worth of yummy, healthy recipes to inspire you to get excited about clean cooking.