Creamy Spinach and Cauliflower Stuffed Shells

Pasta shells can be stuffed with just about anything. A lentil meat crumble and tomato sauce would be good. Mushrooms and chestnuts sauteed and ground up would be great. Minced veg and mashed potatoes would even be good - kinda like a pirogi. A few years ago I created an excellent shell stuffed with cheese and artichokes and smothered in a lemon sauce. So good!  (See my Lemon Artichoke Stuffed Shell recipe HERE)

NOTE: This is a double batch!

Today I made this ridiculous amount of shells stuffed with spinach and cauliflower, bound together with a thick creamy cashew sauce. Healthy and light and very nice on a blustery November evening.

Here's what you need:
1 box jumbo pasta shells
2 x 12 oz bags frozen cauliflower - defrosted
3-4 oz fresh spinach (3 big handfuls)
1 t miso paste
1 large onion
3 cloves garlic
1/2 C non-dairy milk
2 T cornstarch
1/2 C raw cashews
1 C water
32 oz marinara sauce
salt, pepper, dried basil

Here's what you do:
Start by chopping the onions and garlic. Saute the onions in a small bit of oil until soft and translucent. Add the garlic toward the end, being sure not to brown the garlic. Add the miso and incorporate it well. Set aside.

Working in small batches, process the cauliflower, spinach, and sauteed veg in a food processor. Season with salt, pepper, dried basil. Mix well and set aside.

Whirl the cashews and water in a high speed blender to create a cream. Thicken the cream over low heat. Whisk the corn starch into the milk and add it to the cashew cream. Whisk constantly until quite thick. Add this cream mixture into the spinach-cauliflower mixture. Season appropriately.

Cook the shells until just al dente and fill them with the lovely mixture. Place the shells in a 9x13 and bake until bubbly.

Roasted Cauliflower Salad with Lemony Tahini Dressing (from Budget Bytes)

Well, I really pulled out the stops for this year's Easter lunch! I made tons of vegan sushi; I literally spent hours prepping veggies, cooling rice, rolling, rolling, rolling, and decorating. See how gorgeous my end result was! I'm telling you, I was mighty proud of these beauties. Look at them!

The only horror was that I did not realize how yucky they would be after storing them over night in the fridge :( I mean, they were hard and crunchy and the nori was chewy. My family (bless their hearts) ate like champs, but all I could think of was how much they were chewing and chewing and trying not to frown at the Easter table.

My beautiful sushi did not satisfy at all. I knew we were hungry and cranky. So the next day, I made three power salads, enough to fill us to the brim and beyond.

Today I share an excellent recipe from Budget Bytes. See the original recipe here.  This stuff was amazing. In fact, it's probably my new favorite way to eat cauliflower. Many kudos to Beth and Budget Bytes.

Best Vegan Tacos with Perfect Lime Slaw

Vegan Month of Food 2017

"Lines and Light"

(a line or two of original poetry or a photo of beautiful Michigan light every day in October)

Someone I know is broken

Life is too heavy for him

But as long as one blade of grass pushes up

I will believe in the goodness of life and hope for a new tomorrow

Grow, grass. Grow.

Day 23: Fancy

Oh, how I fretted over today's theme of 'fancy.' I just couldn't pull myself together to create a 'fancy' meal -- you know the type: served on the china stored away in the basement, maybe served with a chilled sparkling wine.... Nope, I just didn't have it in me this time around....so, I made tacos. Amazing vegan tacos with perfect lime slaw. Fancy enough for Sunday afternoon. 

Here's what you need for the taco meat: (from Pinch of Yum)

3 C chopped cauliflower

2 C raw walnuts

2 chipotle peppers in Adobo sauce (I used 4 and it wasn't too many for our taste)

1 T chili powder

1 t cumin 

1 t salt (which I wish I had left out....)

Here's what you do:

Blend all in a food processor and bake on a greased sheet at 375 degrees for about 30 minutes, stirring at the half way mark

Here's what you need for the Lime Slaw:

6 C slivered cabbage

1 jalapeno, diced

1 red pepper, sliced thinly

1/2 C red onions, sliced thinly

1/2 C pepitas

4 T olive oil

2 t lime zest

2 T lime juice

2 t agave

salt and pepper to taste

1/2 C cilantro

Toast the seeds for about 5 minutes. Whisk the dressing (zest, juice, agave, oil, salt, pepper. Pour over salad ingredients and mix well. 

Twice Baked Cauliflower Mash and Sweet Potato

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

Day 1: Re-inventing the veggie option – Think of a boring, below-standard veggie option like nut roast or risotto and give it a makeover.(click HERE to see what others are sharing today)

"Strange Clouds Over My Town"

Welcome to the Vegan Month of Food, fondly known as VeganMoFo! I’m so excited to be participating once again. Basically, all who participate pledge to blog and talk about vegan food every day for a month and I’m thrilled that the month is October! I love Michigan in October. The colors and fragrances and tastes are simply perfection.

Every day for the month of October, I will post either a recipe or some thoughts about vegan food. I plan to follow the suggested recipe ideas, (today’s is to re-invent a totally boring veggie option), but I also wanted to get creative and follow my own theme of “Lines and Light.” Lines of poetry and photos of glorious Michigan October light.

Today I share a photo I took recently while driving (yes, driving…. I know, I know, I know……it was risky….but worth it, right?) Plus I’m sharing an excellent makeover of the boring twice baked potato.

Twice Baked Cauliflower Mash and Sweet Potato

Here's what you need:

3 sweet potatoes, baked until very soft

1/2 head cauliflower, trimmed and cut into medium size pieces. Boil until very soft

3 T butter

1/3 C coconut cream

2 t freshly grated ginger

I'm an optimistic sort. 

Here's what you  do: 

Bake the sweet potatoes. Allow to cool. Slice in half and remove the soft flesh to a food processor. Add the butter, coconut cream, and ginger. Whirl. Add the cooked cauliflower and whirl again until a great consistency. Stuff  the reserved potato skins. Dot with butter and bake. DELICIOUS! These are going on my Thanksgiving table. 

Cauliflower Cashew Soup

I learned a new technique for increasing the flavor profile of vegetables. I really didn’t think it would make much difference in the end product, after all, how much flavor can you squeeze out of a cauliflower? But amazingly, it actually did increase the depth of flavor.

The trick is allowing the veg to steam in their own juice in a covered pot before adding the broth. They must not get brown at all, so a tempered heat is required. The technique is called ‘a l’etoufffee’ which means ‘braised ‘in French.

Remember when we all started roasting our veggies and now we wouldn’t be caught dead boiling them? Well, this is the new ‘roasting.’

This recipe comes from bonappetit.com.

Here’s what you need:

¼ C olive oil

4 large shallots, thinly sliced

2 garlic cloves, thinly sliced

2 bay leaves

1 t dried thyme

Salt, pepper

½ C dry white wine

1 large head cauliflower, cut in small florets

¼ t cayenne pepper

¾ C raw cashews

6 C light colored vegetable stock

Lemon juice to garnish

Here’s what you do:

Warm the oil in a large soup pot. Add the shallots, garlic, bay leaves and cook on medium low heat. Don’t allow anything to brown. Add the wine and allow to simmer a bit. Add the cauliflower, cayenne, cashews, salt and pepper. Cover pot and cook tenderly until all the veg is soft….maybe about 20-25 minutes. Reduce heat if things are browning up at all.

Add the stock and bring to a boil. Reduce to a simmer and cook for another 20-25 minutes or until the cauliflower is falling apart. Discard bay leaves. Cool. Whirl in a high speed blender. Serve with lemons or add lemon juice at the end.

Cauliflower Meat Crumbles

I must truly be vegan because I am posting another recipe for cauliflower meat crumbles. And I don't even care.

This is a great recipe and these little crumbles can be used in the same way you would use meat from cows. Spaghetti sauce, sloppy joes, pizza toppings, and Mexican. I used half of the crumbles recently in tacos and the rest went in the freezer. Take your time and bake them nice and long and slow. You really want to dry them out so they separate and get a little chewy. The house smelled fantastic when this was baking.

Good luck! Go vegan! Eat your crumbles! Leave the cows alone! :)

Cauliflower Meat Crumbles
Here's what you need:
1 head of cauliflower, trimmed, washed, cut in florets
2 C raw walnuts
1 medium tomato, chopped
2 T olive oil
3 garlic cloves
1/2 t liquid chipotle sauce
1/2 t chili powder
1 t liquid smoke
1/2 t salt
2 T soy sauce

Here's what you do:
Crunch the walnuts and cauliflower in a food processor till pretty small. Add the remaining ingredients and blend. Plop it in a bowl and continue mixing with your hands if you need to.

When you first see it, you can't imagine that it turns into 'meat'....but it does! 

Cook it on a parchment lined cookie sheet at 350 degrees, for about 60-75 minutes. Stir after 30 minutes and every 15 minutes after that. The crumbles should be brown and dry. Use as you please! The crumbles do not need to be seasoned in any way .... use them as is. Delicious!

Cauliflower Pea Curry

 I recently took one of those ‘personality profile’ self-exams – you know the ones. After answering questions like “Would you rather chair a 20-person committee for the rededication of the town park or stuff envelopes in the back room?”,  you are given a score. That score places you on a personality spectrum, ranging from the daring extrovert to the quietest and most introverted church mouse.

Guess what? I am a quiet and introverted church mouse. SURPRISE! One of the qualifiers for my personality type is “likes to write poetry” and the very week I took the personality test, I had written a poem.

Another qualifier was the word ‘silent.’ Whoa. SILENT. That’s pretty quiet.

My co-workers all agreed with the results of my profile, saying stuff like, “Yes, Tracy, you are silent.” Again, whoa.  Am I so transparent?  

The world around me is chatty, and daring, and extroverted. Me? I’m happy sitting on the couch writing poetry 😊 .

Here’s a spicy recipe to excite even the quietest and most introverted of us. Take a plain cauliflower and give it some personality.

Here’s what you need:

2 lbs cauliflower, washed and broken in flowerets

3 T non-diary butter (Earth Balance is the best brand)

½ t dried ginger

½ t salt

½ t turmeric

½ t cayenne

½ t coriander

½ t dried mustard seeds

½ t cumin seeds

¼ t cinnamon

1 clove garlic, minced

½ C water

1 ½ C frozen peas

2 tomatoes, diced

Cilantro

Here’s what you do:

Melt the butter, add all the spices, and stir.  Add the cauliflower and water and stir until coated. Cover and allow the cauliflower to steam until medium tender. Add the peas and cilantro. Stir and cook for about 5 minutes. Add the tomatoes and cook only until they are warmed through.

I served this with Biryani Rice which has the exact flavor profile, so neither this delicious curry or the rice got the attention they deserved. Next time I make this, I’ll serve it with plain rice and perhaps some dahl. 

Roasted Curry Cauliflower

“Everything’s gotta have a concept!” My husband has been repeating this all week long. He is reading a book on how to get people to read your writing (says the woman who writse a tiny blog that has no concept and that no one reads….., but I digress……), and the entire message of the book it this : Everything’s gotta have a concept.

Well, did we experience ‘concept’ recently at Olives and Wine in Traverse City. I would never have imagined such a concept! Upon entering this establishment, you put money on a card and then use the card to purchase glasses of wine. Insert the card, push the button, center the glass under the little hose, and sip! The wine was organized simply in reds and whites, all available to try and taste. At first, it was overwhelming, but after a glass or two, it was super fun! I admit,  I prefer when the waiter teaches me about new wines and makes suggestions based on my preferences,but this was fun! And we had some good wines. 

Another concept at this establishment was the Greek menu. They served an excellent hummus with the most delicious curried cauliflower and I replicated it perfectly at home.

Such a simple preparation, but oh, what powerful flavor! Simply cut an entire head of cauliflower into large flowerets, douse them liberally with olive oil, and spoon lots and lot of curry power over it all. Use your hands to massage it all together and bake at 400 or 450 until its nice and soft and toasty in all the right places.

Cauliflower Bisque (Love Soup, by Anna Thomas)

What a glorious soup! Truly, perhaps the best soup we have ever eaten! The color was magnificent. These photos really don’t capture the delicate creamy yellow that was the end result of cauliflower and carrot gently cooked and then blended. I wondered if the method of sautéing the carrot and celery before adding them to the cauliflower-broth mixture would really make a difference, but I don’t think I would change a single thing about this recipe. Follow the method to the letter and you won’t be disappointed.

Here’s what you need:

1 large white cauliflower, trimmed and cut in small pieces

4 C LIGHT colored vegetable broth

2 C water

1 lemon, cut large strips of peel off (don’t cut into the white pithy part) and then squeeze

1 ½ t sea salt

2 medium carrots, peeled, trimmed and cut in pieces

2 medium stalks celery, trimmed and cut in pieces

1 large sweet onion, peeled, trimmed and diced

5 cloves garlic, minced

2 T olive oil

1 t herbes de Provence (a MUST for this recipe!)

2-3 ounces cream cheese

Garnish – buttered bread crumbs

1 C freshly made soft bread crumbs

2 T non-dairy butter

Here’s what you do:

Heat the oil and saute the carrot, celery, onion, and salt until soft and beginning to brown on the edges. Add the garlic and herbes de Provence and cook for another minute until very fragrant. Never brown your garlic, so maintain a gentle heat.

In the meantime: 

Simmer the cauliflower in the water and broth. Also add in two large pieces of the lemon peel. Again, be careful not to cut into the white pith. Add 2 T of the lemon juice. This should simmer, covered, for about 15 minutes. After that, remove the lemon peel.

Add the carrot mixture to the soup pot and continue to simmer, covered,  for another 15 minutes or so.

Next, add the cream cheese and allow to melt into the soup.

When the soup has cooled a bit, blend until very smooth. Add more salt and/or lemon juice if needed.

To make the buttered bread crumbs:

Place large chunks of day old bread in a food processor and create crumbs – not too small, but not too big.

Saute the crumbs in the melted butter until nice and toasted. Store flat on a baking sheet or place until ready to use.  

Parmesan and Herb Mashed Cauliflower Stuffed Portabella Mushrooms

I live in a tiny village. One small grocery store (that does not carry tofu), one small Dollar Store (that sells great canned refried beans), one little coffee shop (it’s NOT Starbucks), and one drug store (walking distance from my home and a regular stop when I run errands).

We DO have a fantastic bakery (I’ve been known to eat a cookie or two) and butcher shop (I’ve never stepped foot in it), and we DO have a great library (if they don’t have the book, they will gladly send for it). 

I didn’t grow up in a small town, so it’s always nice to be reminded of the ‘small-town’ feel that surrounds me. People smile and say hello! We wave at each other! Our community Facebook page is *mostly* filled with praise for local businesses, tips on local services, and compliments on particular events. (Oh, we do have our complainers, but let’s ignore them for now.)

Last week at the grocery, Dawn (my cashier, the daughter of my neighbors, and at whose home we store our boat all winter), commented on my mushroom purchase. We had a nice little mushroom conversation; other people in line even chimed in. So nice. Small town. Friendly. Hopefully, I educated about what to do with large, beautiful, delicious Portabella mushrooms.

I hate the name of this recipe, but I wanted to get in all the elements. Please try this! I’m planning to serve this the next time I have a dinner party. A true culinary creation!

Here’s what you need for the Parmesan and Herb Mashed Cauliflower:

1 head cauliflower, cut into small florets, non-dairy butter, non-dairy milk

½ C cashew Parmesan (1 C raw cashews, ¼ C Nutritional Yeast, 1 t salt, high speed blender)

Lots of fresh herbs (basil, chives, cilantro, dill, parsley)

Here’s what you do:

Place the prepared cauliflower florets in boiling water and cook until very soft. Place in food processor and whirl until creamy. Add margarine, salt and pepper, and only a tiny bit of milk. Use a spatula to encourage any stray pieces to stay under!

Add the Parmesan and herbs and whirl until blended. Season with salt and pepper. You’ll have way more than you need for 4 giant mushrooms, but you can eat the leftovers exactly like mashed potatoes.

Here’s what you do for the portabellas:

Remove the stem and gills from the underside of the mushroom using a small spoon. Cook on a grill pan, drizzling a tiny bit of oil on the round side of each mushroom. A little salt will help draw out some of the mushrooms’ moisture, and that’s a good thing. Turn the mushrooms over once in a while and do not rush them….you want them completely cooked and knife tender. Use a foil tent to help them steam a bit. They're not going to fall apart, so keep grilling them till they're nice and soft. 

Remove the mushrooms to a baking sheet. Fill with the cauliflower mash. Top with bread crumbs. Bake at 350 for about 20 minutes. DIVINE!!! Super elegant! 

Cauliflower and Walnut Ground Meat

Guess what? Another group of photos from the 'casserole' file on my computer! You might recall that recently I accidentally uploaded a bunch of random photos into a place on my computer labeled 'casserole.' Quite a mess right now! But I'm having fun sorting them and recalling all the good meals.

This recipe came directly from One Green Planet and, as all the recipes I've tried from that site, this is good. Good, as in 'you can't believe you're not eating meat.'

Basically, you chop up some raw cauliflower........

.....add some walnuts, tomato paste, and spices........give it a gentle whirl in the food processor.......

......spread it out on a parchment lined baking sheet.......

.... and bake till dry and crumbly. 

Get the entire recipe from One Green Planet HERE

Crispy Cauliflower Cakes

Amazing! Super easy and perfect for a weeknight meal. These came together pretty quickly and were so delicious, especially with a spicy mayo for dipping. Seriously, these would be good even for company. If you have cauliflower on the menu for this week, I suggest you up your game and give these a try.

You notice in the photo above that I served my crispy cauliflower cakes with oven fries, roasted onions, and lettuce. You can bet that I ate way more than two cakes also. I mention this because today I told someone that I don't eat meat or dairy, and she asked, "What's left to eat?" I think my plate is a good example of what I eat on a regular basis. Massive amounts of veggies! (I squeeze in lots of beans, too!)

If, for example, you want to try the Crispy Cauliflower Cakes, you could serve them on a big bed of fresh greens and drizzle the spicy mayo over all of it. Lemony green beans would be great with this, or any other green veg. Rice, of course. A tomato salad. (tomatoes would have certainly given my plate a bit more color.....)

Crispy Cauliflower Cakes (from theveglife.com)

1 head of cauliflower, separated into florets and steamed until fork tender. Whirl them in a food processor when cooked - not too small
2 T ground flax seed and 6 T water - whisk and allow to sit in fridge for 15 minutes to thicken.
1/3 C flour
1/4 C cornmeal
2 T Parmesan or Nutritional Yeast
1/4 t garlic powder
1/2 t onion powder
1/2 t paprika
2 T chopped parsley
salt and pepper to taste

Mix well in a large bowl. Form into 12 patties. Saute gently until brown.

Ted Nugent Great White Buffalo Dip

Day 24: What (well known person)  would eat if they were vegan. 

Ted Nugent has to be the biggest anti-vegan on the planet, so, if he were ever to become vegan,  I decided he'd eat my Great White Buffalo Dip in honor of his most famous song "Great White Buffalo."

Haven't heard of Ted Nugent? (Where have you been living these past 4 decades?) Take a tiny peek at this Wikipedia page to see what he's all about: hunting, guns, heavy rock music, screaming guitars, anti-government, personal freedoms,  and more hunting. He also loves presidential politics; in fact you can purchase a NUGENT FOR PRESIDENT  bumper sticker. I see them around once in a while. 

Haven't heard the song "Great White Buffalo"?  It's a good read and legend among Nugent fans.

Well, listen everybody,
To what I got to say.
There's hope for tomorrow,
Ooh,we're workin' on today.
Well, it happened long time ago,
In the new magic land.
The Indian and the buffalo,
They existed hand in hand

The Indian needed food,
He needed skins for a roof.
But he only took what they needed, baby.
Millions of buffalo were the proof.

Yeah,its all right.
But then came the white man,
With his thick and empty head.
He couldn't see past the billfold,

He wanted all the buffalo dead.
It was sad
It was sad.
Oh yeah, yes indeed.
Oh yes,

It happened a long time ago, baby.
In the new magic land.
See, the Indian and the buffalo,
They existed hand in hand.

The Indians, they needed some food,
And some skins for a roof.
They only took what they needed, baby.
Millions of buffalo were the proof, yeah.

But then came the white dogs,
With their thick and empty heads.
They couldn't see past the billfold.
They wanted all the buffalo dead.
Everything was so sad.

When I looked above the canyon wall,
Some strong eyes did I see.
I think its somebody comin' around
To save my ass, baby.
I think, I think he's comin' around
To save you and me.

Boys

I said, above the canyon wall
Strong eyes did glow.
It was the leader of the land, baby.

Oh my God!
The great white buffalo
Look out! Look out!

Well, he got the battered herd.
He led 'em cross the land.
With the great white buffalo,
They gonna make a final stand.

The great white buffalo,
Comin' around to make a final stand.
Well, look out here he comes.

The great white buffalo, baby.
The great white buffalo
Look out, here he comes.
He's doin' all right.

Makin' everything all right.
Yeah, yeah, yeah

See, Nugent loves nature and respects animals. (cough, cough) Seriously, that's the interesting thing about these super-hunter type of people: they actually do love the outdoors and animals and nature and all that. They say they want 'good kills' (Is there such a thing?) and that they 'honor' animals.  

I live in Michigan (Nugent's home state) and there are millions of hunters living here. You can't impose your beliefs on people by hitting them on the head with a block of tofu, you must find common ground (good food helps) and rejoice in small victories. You must try to be in another person's footsteps and understand traditions and family heritage. Many Michigan families hunt together: that's a family tradition and it won't change quickly.

Strangely, I have lots in common with Ted Nugent besides sharing Michigan as our home. I love the outdoors, I love animals, I love freedoms guaranteed in the Constitution, and  I love presidential politics. I also happen to love rock music and screaming guitar solos. I also kinda like the "Great White Buffalo" song. 

So, come on over Mr. Nugent. Your vegan Great White Buffalo Dip awaits you. (recipe HERE)

Brewpub Cauliflower Dip

Serve this with dipping size Fritos Chips. By the way,
this is a double batch.

I feel as though I have turned a corner in my vegan adventure. Last week,  I hosted an entire vegan dinner party for 12 friends and nobody blinked an eye.  Appetizers were enjoyed, plates were licked clean and desserts were spectacular. (I made both Triple Lemon Cupcakes and Flourless Chocolate Tart.) I think maybe one person on the invitation list was ‘anti-vegetable,’ and probably a bit skeptical to eat at my table, but I noticed he ate his entire meal. Just goes to prove you must never underestimate anyone.

This was all that was left the next day. 

I also stepped up and served this unusual appetizer at my annual choir party open house. I say unusual because of the list of ingredients – I knew I HAD to try it! Not only was it great, people came back for seconds. I heard a few people call it the ‘Buffalo Chicken Dip’…… ha! Little did they know it was sauerkraut! This dip has all the elements of any other indulgent cheesy bar dip - except it's made with cashews, and oatmeal, and cauliflower, and celery. I told you the ingredient list was unusual! 

This recipe can be found in “Vegan Finger Foods” by Celine Steen and Tamasin Noyes. I actually WON a copy of this fun cookbook during the Vegan Month of Food. There are over 100 recipes included and I want to try at least 90 of them!

Roasted Curry Cauliflower

Roasted Curry Cauliflower was a perfect side dish to my Easter Sunday Citrus Roasted Tofu, which also has a hint of curry. (click here for that recipe) Use regular curry if you must, but don’t shy away from a hot curry.

Basically, cut cauliflower into large pieces, drizzle with olive oil and sprinkle curry over all. Massage together with clean hands and bake on a foil lined baking sheet in a 400 degree oven until soft and toasty. I turned the veg over so it didn't get too brown on one side. 

Finish the dish with a big squeeze of lemon juice and some coarse sea salt. 

Cauliflower Dal with Panch Puran

 (from Susan Voisin at www.fatfreevegan.com)

Anyone out there interested in participating in the Vegan Month of Food 2013?  (VeganMoFo) The fun starts in September. You can see my VeganMoFo2012 posts by clicking here. 

I can’t quite recall when I first heard of the Indian spice panch puran , but I can tell you that I have been thinking about it ever since. Something about the thought of all those seeds popping and jumping around in a hot skillet. Mustard seeds; cumin seeds; fennel seeds: those I knew.  Unknown to me were kalonji seeds and fenugreek. The colors. The aromas. The sensation of those beautiful seeds in my hand. I couldn’t resist. They are gorgeous.

You can find the panch puran (also spelled panch phoran  and panch phoron) at an Indian grocery store or online. It brings a warm and spicy taste to the dal and makes the kitchen smell out of this world. It would be very good on potatoes, rice, lentils….. think flavor and crunch and a nice bite.

This recipe was found on the excellent website Fat Free Vegan Blog by Susan Voisin. She also has a great double layer pumpkin cheesecake that you MUST try!

I encourage you to click here to see the recipe. I encourage you to step out of your food comfort zone and explore new flavors. I encourage you to bring the leftovers to work and watch your co-workers drool with envy..... or shrink back in horror! ha ha!