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Cheesy Cauliflower Bake

Chelsea Harrison1 Comment
Cheesy Cauliflower Bake
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One more veggie dish just in time for the holidays! This one is simple, easy, and so cheesy. Think Mac & Cheese, but with cauliflower instead of noodles. 

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Ingredients:

2 heads cauliflower, chopped into florets

4 tbsp butter

2 tbsp flour (or gluten free flour mix)

1 1/2 cups milk (I prefer organic whole milk)

1/8 tsp salt

1/8 tsp cracked pepper

2 oz goat cheese

3 oz shredded cheddar cheese

Preheat oven to 400 degrees. Steam cauliflower until tender. In a small saucepan, melt butter over medium heat. Add flour and stir for 2 minutes. Slowly add milk, stirring constantly. Add salt and pepper. Slowly add goat cheese and then cheddar, stirring constantly. Stir until all cheese has melted. Remove from heat. Put cauliflower in a casserole dish. Pour cheese mixture on top and bake until brown and bubbly - about 25 minutes. If you are short on time, broil for 5 minutes.

And while we are talking holidays, make sure to check out my holiday gift guide! Lots of ideas for everyone on your list!

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Chelsea Harrison3 Comments

Eggnog & Cranberry Raw Holiday Cake

For Friendsgiving I was put in charge of bringing dessert.  Ok, I volunteered.  While I'm known for bringing raw desserts, I thought maybe for the holidays I'd bake something.  Then I realized Thanksgiving is the perfect day for raw desserts.  Here's why: When I thought about all the heavy cooked foods we would be having for dinner, I realized nobody is going to have room for yet another decadent dish.  And I was right.  By the time we finished eating, I was in the mood for something a bit more refreshing.  Fortunately, I decided to pass up the pies and took my standard cashew freezer cake to a new level by adding some holiday flavors.

The cake is one layer of salty, nutty crust, followed by a creamy dairy-free eggnog layer, topped with refreshing cranberry sauce.  So much holiday goodness in one healthy dessert.  And since it's raw, you won't have to use any valuable oven space.  You can even make it a day or so ahead.  I served this to a groups of my friends who do not usually eat raw foods and everyone loved it.

Chelsea Harrison3 Comments
Eggnog & Cranberry Raw Holiday Cake
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Plantain Porridge

Throughout my life I have had a love affair with grains.  As a teenager I would have a bagel for breakfast, a sandwich for lunch, and pasta for dinner.  Okay, maybe it was more than an affair.  It was an addiction.  And I was eating the least nourishing grain of all - white flour.  During this time I suffered from depression and low energy.  Changing my diet to include more fruits and vegetables and nearly eliminating white flour has me feeling the happiest and healthiest I've ever felt in my life.

I still have a love affair with grains; I just choose nourishing whole grains and pseudo-grains like quinoa, amaranth, farro, and spelt.  And since I know I'm inclined to eat a lot of grains, I try to look for opportunities in my cooking to swap a grain out for produce without sacrificing the integrity of the dish.  This recipe makes that healthy swap seamlessly.

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Plantain Porridge
Chelsea Harrison1 Comment

Cauliflower Eggplant Dip

Last week I had the pleasure of playing around in the kitchen with Amanda Williams or Gourmanz. She whipped up this creamy cauliflower eggplant dip. Delicious with pita points or veggies, it would also make a great spread for a veggie sandwich. Below is my version of the dip, but check out Amanda's site for the vegan version and other great recipes!

Chelsea Harrison1 Comment
Cauliflower Eggplant Dip
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One Crust Two Ways! Strawberry Basil Tarts + Tomato Ricotta Tart

Today is a two-for-one! Using this one crust recipe you can decide to make sweet Strawberry Basil Tarts or a savory Tomato Ricotta Tart.  Or both!  And if you are gluten-sensitive, this is your lucky day.  Both delicious options are gluten-free.

As you may have noticed by now, I like to find ways to swap out white flour for more nourishing foods and this particular swap adds tons of flavor to the tarts.  The magic behind the recipe is the almond meal crust.  Because almonds are high in fat, they create a rich, buttery tasting crust and a more complex flavor than white flour.

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One Crust Two Ways! Strawberry Basil Tarts + Tomato Ricotta Tart
Chelsea Harrison14 Comments

Creamy Butternut Squash Orecchiette with Crispy Sage

Growing up as a vegetarian on Thanksgiving, there was always Chelsea's food and everyone else's food. And while I do like steamed vegetables, it seemed like that was always the only option for me other than rice.  As an adult, I love having Thanksgiving as an opportunity to make vegetarian dishes that the whole family (meat-eaters included) will enjoy.  This Butternut Squash Orecchiette is the perfect side dish to win over any picky eater.  I have included the vegan and gluten free variations in the recipe as well so that everyone can enjoy it.

Chelsea Harrison14 Comments
Creamy Butternut Squash Orecchiette with Crispy Sage