So Much Beauty on a Rainy Day
Today was a rainy day, and a lot of people, including me, had the idea to visit the Art Museum in Philadelphia. I wasn’t there because the weather kept me indoors, but went specifically to hear Nashirah, the Jewish Chorale of Philadelphia, perform their winter holiday concert under the massive central staircase. The singers, complimented by today’s soloists and instrumentalists, sounded like a troop of angels. I feel so lucky I was there to hear the gorgeous voices of Nashirah who filled my soul as well as the expansive hall.
Before leaving the museum, I met my husband and toured the American Still Life exhibit, from Audubon to Warhol. I’d already eaten lunch, but salivated from Peale’s incredible still life paintings of vegetables and fruits. A fly painted on one of the pictures looked as though it had landed on the canvas, instead of having been intentionally drawn. Without the flies, the pictures were certainly realistic enough, but the flies added another life like dimension. My husband said trying to find the flies on the fruit was like looking for Waldo! The exhibit runs until Jan. 10th, so there’s still time to catch it. Sadly, Nashirah was only there today for two concerts.
So here are some of my still life creations. Betayavon! Good Appetite!
A new pasta. Made from chick peas. What will they think of next? Daily, I’m noticing new gluten free items. The small area in our local market has morphed into a serious section that takes me quite a while to peruse these days. Most recently, I discovered a product I’d never noticed before-chick pea pasta. With pea protein as an additional ingredient, this pasta provides a hefty serving of protein. It cooks up in just 5 minutes and with the addition of either a homemade sauce or your favorite jarred variety, you’ve got a pretty fast meal. Add your favorite crumbles- I like the kosher gluten-free crumbles made by gardein-and you can whip up your own non-meat sauce. And how does the pasta taste, you might be wondering? Well according to my daughter Emily, the pasta tastes a lot like chicken! So if you can live with that, you may want to check out this new pasta.
My daughter Emily created a thick, creamy, delicious soup using a humongous cauliflower. Boy was that good. Throughout the week, I enjoyed the leftovers, both as soup, and then, instead of using the leftovers as soup in a bowl, I stuffed the cold puree inside of a hollowed out baked potato topped with salsa and some chopped cilantro. It was so good that they next day, I stuffed the cauliflower puree into a hollowed out zucchini. Yum. Delicious inside yams, too. Can’t wait to make this easy dish again. So it’s easy to make, requires only a few simple ingredients, you can make this as thin or as thick as you want. Adding more almond or coconut milk, or any non-dairy milk you like will dilute it further, make it go further, and possibly change the texture and taste, but you do have that option, if you so desire. Betayavon! Enjoy!
- one large head of cauliflower, washed, checked, and cut or broken into florets, or frozen florets
- one large onion, chopped
- 3 Tablespoons olive oil
- one box (32 ounces) organic veggie broth
- 1/2 cup coconut milk
- salt and pepper, to taste
- dash of turmeric
- Cutting board and sharp knife
- Large pan, spoon for stirring
- measuring cups and spoons
- Food Processor
Chop onions and sauté them in the olive oil. When they begin to turn brown and soft, add the cauliflower. Stir frequently so the entire batch of florets cook and become softened. This step may take up to 15 minutes, depending on the amount of cauliflower you’re working with. We used a very large head, so it took time until it all began to soften. Next time I’d use a larger pot to give a larger heated surface. Once it is soft enough to easily pierce with a fork, remove the pot from the heat and cool the vegetables.
Then add the veggies to the food processor with only the S blade in. Puree the cauliflower until it is thick and the mixture is all pureed. Now add the puree back to the pot and add the coconut milk and the broth. Dilute using more or less liquids so that your soup will be as thick or thin as you prefer. You can also thin it with water, but that will yield a more watery consistency and less flavor than the broth and coconut milk. But it still works. Stir and adjust the seasonings as you desire. Heat mixture and enjoy as a soup, vegetable, or stuffed inside your other veggies or potatoes.
I love the smell of pumpkin desserts when they’re baking. I also love the taste of them when they come out of the oven. So I am always on the lookout for new ideas, and I adapted this recipe for pumpkin bread from the Detoxinista’s Grain Free Pumpkin Bars that my daughter Emily makes. Easy, one bowl cake, moist and delicious. You don’t have to be a vegan or gluten free to enjoy it. Betayavon! Enjoy!
1 cup pumpkin puree
1 cup almond butter
1/2 cup honey
2 flax eggs= 2 tablespoons of flax seed meal and 6 tablespoons of water
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon vanilla
1/8 teaspoon sea salt
1/2 teaspoon baking powder
Large bowl and spoon for mixing ingredients
Small bowl for making flax eggs
measuring cups and spoons
baking pan-8X8″ square or I used my 8″ circular cast iron pan
Preheat oven to 350 and grease pan. In the small bowl, make flax eggs by combining ground flax meal and water. Stir and allow to sit so it will begin to gel as you combine the remaining ingredients in a large bowl. Add the “egg” to the larger bowl, and allow the entire mixture to sit for another 10 minutes. Meanwhile, grease your pan, and when the entire mixture firms up, pour it into the greased pan. Bake approximately 30 minutes, until a toothpick comes out clean and the cake starts to come away from the edge of the pan. You’ll love the way your house smells, and I hope you’ll love the way this cake tastes as much as my family does.