HOT HONEY CAULIFLOWER & KALE WITH SORPRESSATA & MOZZARELLA

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HOT HONEY IS HAVING A MOMENT! So much so that they now sell it at Trader Joe's. If you are skeptical on vegetables or know someone who is, make them this dish, and it will likely change their mind. It's soooo good!

Hot honey is a sweet and spicy condiment made by combining honey with chili peppers or hot sauce. It has become popular in recent years as a way to add a sweet and spicy kick to a variety of dishes.

When paired with cauliflower, kale, mozzarella, and soppressata, hot honey creates a flavor profile that is both sweet and savory, with a spicy kick. Here are some reasons why hot honey goes so well with these ingredients:

1. Sweetness: The sweetness of the honey pairs well with the savory flavors of the cheese and meat. It also balances out the bitterness of the kale, making it more palatable.

2. Spiciness: The spiciness of the hot honey adds a kick that helps to bring out the flavors of the other ingredients. It also adds a depth of flavor that enhances the overall taste of the dish.

3. Texture: The thickness of the honey creates a glaze that coats the ingredients, giving them a sticky texture that helps the flavors to stick.

4. Contrast: The contrast between the sweet and spicy flavors creates a unique taste profile that is both bold and balanced. It also provides a contrast in temperature, as the honey is warm and the other ingredients are often served cold or at room temperature.

Overall, hot honey goes so well with cauliflower, kale, mozzarella, and soppressata because it adds a unique combination of sweetness, spiciness, and texture that enhances the flavors of these ingredients. It's a great way to add a new twist to classic dishes and to experiment with different flavor combinations.

Soppressata (also spelled as "sopressata") is a type of dry-cured salami that originated in Southern Italy. It is made from coarsely ground pork that is seasoned with garlic, chili pepper, and other spices, then stuffed into a casing and hung to dry for several weeks or months.

The name "soppressata" comes from the Italian word "soppressare," which means to suppress or press. Traditionally, soppressata was made from the leftover meat scraps and fat that were pressed into a dense, flattened shape before being hung to dry. Nowadays, it is made with high-quality cuts of pork that are ground and seasoned before being stuffed into a casing.

Soppressata is known for its rich, meaty flavor and slightly spicy kick. It can be enjoyed on its own as a snack, or used as an ingredient in a variety of dishes, such as pizzas, sandwiches, and pasta dishes. It is often sliced thinly and served with cheese and bread, or as part of an antipasto platter.

There are many different varieties of soppressata, depending on the region and the specific ingredients used in the seasoning. Some varieties are milder and sweeter, while others are more pungent and spicy. Soppressata can also be made with different types of meat, such as beef or wild boar, to create unique flavor profiles.

INGREDIENTS:

1 large head cauliflower, cut into florets

1-2 tbsp garlic confit and 3 cloves (or 2 tbsp olive oil & 3 cloves garlic, minced)

S&P

2 large shallots, sliced into thin half moons

1 large head of kale, de-stemmed, rough chop

5-6 oz sorpersatta

1 cup mozzarella

2-3 tbsp hot honey, more or less as desired

fresh basil, for garnish

fresh grated parmesan cheese, for garnish

crushed red pepper

DIRECTIONS

Preheat oven to 375f. Lay cauliflower out on a baking dish with the garlic confit (or olive oil and fresh minced garlic), salt, and pepper. Toss well, and roast for 15-17 minutes until golden brown and soft.

Meanwhile, heat 1 tbsp olive oil over medium heat in a large cast iron skillet. sautee the shallots with salt and pepper for 5-6 minutes. Add in the kale, and cook down for 4-6 minutes or until wilted but still bright green.

Add in the soppressata and mozzarella. Toss well. Combine the cauliflower and kale mixture together in a bowl, and squeeze on the hot honey. Garnish with fresh chopped basil, parmesan and crushed red pepper. Enjoy!

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SWEET POTATO, KALE, MUSHROOM, CARAMELIZED ONION, BROCCOLINI BUDDHA BOWL WITH ZA'TAR TAHINI SAUCE

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Today I am bringing it back to where it all began for me with a vegan buddha bowl and a super delicious sauce.

This recipe makes two big portions and is really easy to make. Great for a weeknight dinner for you and someone else.

Za'atar and tahini are both flavorful and versatile ingredients that can complement the taste of many different types of vegetables.

Za'atar is a Middle Eastern spice blend made with thyme, sumac, sesame seeds, and other herbs. It has a tangy, herbal flavor that pairs well with vegetables such as tomatoes, cucumbers, and roasted eggplant. The flavor of za'atar can add complexity to the taste of vegetables and enhance their natural flavors.

Tahini, on the other hand, is a creamy paste made from ground sesame seeds. It has a nutty flavor and a silky texture, which makes it an excellent base for sauces and dips. Tahini is often used in Middle Eastern cuisine to add depth to dishes, and it pairs well with vegetables such as roasted carrots, sweet potatoes, and cauliflower. When combined, za'atar and tahini make a flavorful and creamy sauce that can be used as a dip or a dressing for salads or roasted vegetables. The nutty flavor of tahini balances the tangy, herbal taste of za'atar, creating a rich and delicious sauce.

Additionally, tahini provides some healthy fats and protein, while za'atar can add some antioxidants and other beneficial compounds to your meal. Overall, za'atar and tahini make a great sauce for vegetables because they add flavor, nutrition, and texture to your dish.

And if you didn't know, I am obsessed with Vegan Buddha Bowls. That's why I wrote a cookbook by that exact title. A Vegan Budda Bowl is a plant-based meal that typically consists of a variety of colorful vegetables, grains, and proteins, all served in a bowl. The name "Buddha bowl" is said to come from the way the ingredients in the bowl are arranged, which resembles the belly of a Buddha statue. I don't know if thats true, but that's what I've read. lol.

The great thing about a Vegan Buddha Bowl is that it's highly customizable, and you can use whatever ingredients you have on hand or prefer. Typically, it includes a mix of roasted or raw veggies, a source of protein (such as beans, tofu, or tempeh), a complex carb (such as quinoa or brown rice), and a flavorful sauce or dressing. This combination of ingredients provides a satisfying and nutritious meal that is filling and energizing.

One reason why Vegan Buddha Bowls are so delicious is because they are packed with flavor from the variety of ingredients used. You can use a mix of fresh herbs, spices, and dressings to bring out the natural flavors of the vegetables, and the protein source adds texture and depth to the bowl. Additionally, using a variety of colorful vegetables not only makes the bowl look aesthetically pleasing but also provides a range of nutrients, fiber, and antioxidants.

Another reason why vegan Buddha bowls are so delicious is that they are often prepared fresh and served warm. Roasting or grilling the vegetables brings out their natural sweetness, and combining them with the warm grains and protein creates a satisfying and comforting meal.

Finally, vegan Buddha bowls are delicious because they are a balanced and healthy meal. They contain a mix of complex carbs, healthy fats, and plant-based protein, which help to keep you full and satisfied for longer. Additionally, they are high in fiber, which is important for digestive health and can help to lower cholesterol levels.

Overall, a Vegan Buddha Bowl is a delicious, nutritious, and satisfying meal that is easy to customize and prepare. It's a great way to pack in a variety of plant-based ingredients into one meal and is perfect for anyone looking for a healthy and flavorful plant-based meal.

RECIPE INGREDIENTS

BOWL

1 large sweet potato, 1/2 inch cubes

1 bunch broccolini

1 large yellow onion. sliced into 1/2moons

4 garlic cloves, rough chop

8oz mushrooms, sliced

2 small bunches kale

SPICED ECT.

Olive oil

Salt & pepper

Garlic powder

Smoked paprika

Oregano

Crushed red pepper

Za'atar

Lemon, plus more for garnish

SAUCE

1/2 cup tahini

1/2 cup hot water

1 large lemon, juiced

1 tbsp za’tar

1 tbsp coconut aminos

Salt & pepper to taste

DIRECTIONS

Pre-heat oven to 375f. Toss sweet potato with oil, salt, pepper, garlic powder, smoked paprika & oregano. Toss well, and roast for 12-15mins. Then remove, toss well, then push potatoes to one side of the tray. add the broccolini, coat with oil and the same spices plus crushed red pepper, and roast for another 10-12.

Meanwhile, sauté up the onions over medium-low heat with some oil, salt, and pepper for 12-15 minutes, tossing occasionally, then add garlic, and mix well for another 1 min. Push the onion mixture to one side of pan, turn up the heat to medium-high, add the mushrooms, cook undisturbed for 4-5mins, season with salt & pepper, toss and cook another 4-5 minutes. Remove onions and mushrooms, set aside.

Cook kale in the same pan over medium heat with oil, salt, pepper, garlic powder, and crushed red pepper. Toss well and cook until slightly wilted and bright green. About 5-7 minutes. Turn off heat. Squeeze with 1/2-1 lemon.

Make the sauce by combing all ingredients in a box and mixing well.

Assemble bowls by dividing up the veggies and drizzle with sauce. Sprinkle with za’tar, garnish with lemon wedge and enjoy.

For more delicious recipes, check out my cookbook Vegan Buddha Bowls, wherever books are sold.

MISO MUSHROOM SOUP WITH CRISPY CLAMSHELL MUSHROOMS ON TOP

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Miso and mushrooms are a popular combination because they complement each other well in both flavor and texture. Miso, a staple ingredient in Japanese cuisine, is a fermented soybean paste that provides a rich and savory flavor. It has a deep, umami taste that complements the earthy and

slightly nutty flavor of mushrooms. Additionally, the smooth and creamy texture of miso helps to balance the meaty texture of mushrooms, making for a pleasing contrast in each bite.

The combination of miso and mushrooms can also bring a range of nutritional benefits, as both ingredients are rich in essential nutrients. Miso is a good source of protein, vitamins, and minerals, while mushrooms are high in antioxidants and have anti-inflammatory properties. Finally, miso and mushrooms are versatile ingredients that can be used in various dishes, from soups and stews to sauces and marinades. When combined, they create a harmonious and delicious flavor that can be easily incorporated into a range of dishes to add depth and complexity.

This soup also uses brown clamshell mushrooms on top. Clamshell mushrooms, also known as maitake or hen of the woods mushrooms, are a type of edible wild mushroom that are native to the northern hemisphere. They are characterized by their large, ruffled caps resembling a clam shell, hence their name. They have a meaty texture and an earthy, nutty flavor, making them a popular ingredient in various dishes, particularly in Asian cuisine.

Clamshell mushrooms are a rich source of vitamins, minerals, and antioxidants, and they have been shown to offer several health benefits. They have been used in traditional medicine for their immune-boosting and anti-tumor properties.

Clamshell mushrooms can be found fresh or dried, and they are commonly used in soups, stews, stir-fries, and salads. They can also be grilled, roasted, or sautéed and used as a meat alternative in vegetarian dishes. When selecting clamshell mushrooms, look for firm, plump caps that are free from any signs of decay or mold. They should be stored in a cool, dry place and used within a few days for the best flavor and quality.

INGREDIENTS

CRISPY MUSHROOM TOPPING

1 cup brown clamshell mushrooms

1-2 tsp tamari or soy sauce

1-2 tsp olive oil, more as needed

CREAMY MUSHROOM SOUP

1 tbsp butter

2 shallots, thinly sliced

24oz cremini mushrooms, quartered

1 heaping tbsp white miso dissolved in 2 cups hot water

1-14oz can of coconut cream

OPTIONAL TOPPINGS

Parsley

Furikake

Crushed red pepper

DIRECTIONS:

Marinate the clamshells in the tamari and oil for 10 minutes. Then put in an air fryer at 370f for 5-7 minutes until crispy. Check them at 5 minutes to make sure they don’t burn. The smaller ones crisp up more quickly than the big ones. Lay out on a paper towel, they crisp up more as they cool.

Meanwhile, In a large soup pot, melt the butter over medium heat, add in the shallots, cook for 2 minutes. Add in the mushrooms and garlic, and stir for another 2. Add in the miso mixture and coconut cream. Put the lid on, bring to a boil, and lower to a simmer for about 10 minutes. Then transfer to a blender and blend until smooth.

Transfer to a bowl, top with crispy clamshells, and add any desired toppings.

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