Cauliflower Steaks with Chimichurri Sauce

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This summer I’m trying to eat as little processed food as I can. I’ve been trying to stick with whole food meals made at home. I love to use cauliflower because it’s so versatile. I roasted my cauliflower steaks for this recipe but you could also pan fry them or grill them. Since I eat a lot of cauliflower, I’m always looking for new ways to prepare it. To make cauliflower ‘steaks’, I cut my cauliflower into 3/4 inch slices. Using a large head of cauliflower makes it easier. It’s also important not to separate or cut the stalk, since the stalk is what holds the cauliflower steak together. Cauliflower steaks are a great meat substitute, much like portobello mushroom caps. Chimichurri sauce pairs really well with cauliflower steaks. It’s traditionally used as a condiment for beef steak and other meat in certain South American countries but goes well with most vegetables and also with rice. It’s got intense flavor because of the raw garlic but the acid from the vinegar, and the freshness of the herbs balance it out. It’s really quick and easy to prepare since it doesn’t require cooking. There’s lots of different versions of this sauce. I had to make it a few times to decide how I liked it best. I also wanted to reduce the amount oil to make it healthier. Using high quality, extra virgin olive oil and high quality red wine vinegar will make this sauce even tastier. You can put chimichurri sauce on almost everything you grill – it adds a fresh, spicy flavor to otherwise bland food. I like to prepare it on the weekend and keep it in the fridge to use as a quick condiment for whatever I grill. You can top vegan protein such as tofu and tempeh it for a delicious kick. If you have an herb garden, this sauce is the perfect way to use up your parsley and cilantro! Let me know if you make chimichurri sauce by taking a picture and tagging @thefriendlyepicurean on Instagram or Facebook or Pin this recipe on Pinterest!

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Cauliflower Steaks with Chimichurri Sauce

  • Servings: 2
  • Time: 1hr
  • Difficulty: easy
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Ingredients

  • 1 large head of cauliflower, trimmed (do not cut stalk), and cut into 3/4 inch slices
  • 1/4 cup olive oil plus 2 tbs to brush on cauliflower
  • 3/4 cup fresh flat leave parsley
  • 3/4 cup fresh cilantro
  • 2 tsp dried oregano
  • 1 tsp crushed red pepper
  • 1.5 tbs red wine vinegar
  • 2 cloves garlic
  • 1/4 tsp sea salt for sauce (plus more to sprinkle on cauliflower)
  • 1/4 freshly ground black pepper (plus more to sprinkle on cauliflower)

Directions

Preheat oven to 425F. Grease a baking sheet and set aside. Cut cauliflower into 3/4 inch slices. Brush cauliflower with olive oil on both sides and sprinkle with a pinch of salt and black pepper. Roast cauliflower for 25-30 minutes or until golden brown. Flip cauliflower halfway through roasting time. Prepare chimichurri sauce while cauliflower steaks are roasting. In a food processor or blender add 1/4 cup olive oil, parsley, cilantro, oregano, crushed red pepper, red wine vinegar, garlic, 1/4 tsp salt, and 1/4 tsp black pepper. Puree for about 1 minute. Sauce should be slightly chunky in consistency. Place 1-2 roasted cauliflower steaks on a plate and top with desired amount of chimichurri sauce. Serve while hot. Makes about 1/2 cup chimichurri sauce. May store extra sauce in an airtight container in the fridge for up to 3 days.

Nutrition Information:

  • Approximate calories: 137.5 calories per 2 tbs chimichurri sauce
  • Approximate calories: 235 cal for half a large head of cauliflower (with 1 tbs olive oil)

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Vegan Sea Salt Brownies

I’m a big fan of sea salt with chocolate. There’s something irresistable about the combination. The layering of the sweet and salty flavor inside and out makes these brownies crave-worthy! This simple, delicious recipe contains only ten ingredients. It’s great for when you need to make dessert quickly with what you have in your pantry. One of the ingredients in this recipe is aquafaba – the liquid used to can chickpeas and other legumes. This magical liquid has properties similar to egg whites. It works wonderfully as an egg substitute in vegan baked goods. It can also be used to make vegan chocolate mousse as well as meringue. I always save the aquafaba from my chickpeas and other canned beans and store it in the refrigerator in case I want to make brownies or other vegan treats. If you prefer thicker brownies, you can easily double this recipe. And if you’re not a fan of sea salt with your brownies you can sprinkle organic powdered sugar on them instead. They’re delicious with a scoop of vegan ice cream or a cold glass of almond milk. I also think they taste best warm out of the oven. These brownies are fudgy and decadent like traditional brownies, minus the eggs and cow’s milk. If you make them be sure to take a pic and tag @thefriendlyepicurean on Instagram and Facebook or Pin It on Pinterest!

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Vegan Sea Salt Brownies

  • Servings: 16
  • Time: 30
  • Difficulty: easy
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Ingredients

  • 1/4 cup coconut oil, melted
  • 1/3 cup aquafaba
  • 1/2 cup almond milk
  • 2 tbs agave syrup
  • 1 tsp vanilla extract
  • 1 cup coconut sugar
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Directions

Preheat oven to 350F. Grease a 9 x 9 inch brownie pan with vegan butter or coconut oil and set aside. In the bowl of a stand mixer or medium sized mixing bowl, mix together coconut oil, aquafaba, almond milk, agave syrup, vanilla extract, and coconut sugar until well combined. Next add cocoa powder 1/2 cup at a time, baking powder, and salt. Finally, add flour 1/2 cup at a time. Mix on low speed until well combined, using a spatula to scrape the bottom of the bowl as needed. Pour mixture evenly into greased pan and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Allow to cool for at least 15 minutes before cutting and serving. Brownies are best consumed immediately but may be stored in an airtight container for up to 1 day. Makes 16 small brownies.

Nutrition Information:

  • Approximate Calories per Brownie: 127 cal

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Turmeric Latte

What is a turmeric latte? To me, it’s a drink my mom used to make when I got sick. It was a comforting drink that helped make me feel better when I had a cold or fever. My mom would heat up milk, sugar, black pepper, and turmeric and serve it hot in a mug. The drink itself was delicious but the best part was that extra special attention from my mom. Sometimes she would add crushed cardamom pods or even a little saffron. All of these exotic and fragrant spices remind me of my childhood. I love saffron and wanted to include it in my version of a turmeric latte but it’s an optional ingredient. It helps to balance out the strong smell of the turmeric. Cardamom powder would also be great in this drink. I like to drink a turmeric latte in the evenings since it’s caffeine free. It’s naturally sweetened and satisfies my craving for a little something sweet before bed. It has a calming effect and is great for relieving daily stress. I prefer powdered turmeric and ginger because the fresh versions are very potent and better used in savory dishes in my opinion. Turmeric is touted to have anti-inflammatory properties and ginger is thought to help with digestion. You can pour this drink over ice for a fantastic summertime beverage. If you make this recipe, let me know how it turns out by taking a picture and tagging @thefriendlyepicurean on Instagram or Facebook or Pin It on Pinterest!

Turmeric Latte

  • Servings: 1
  • Time: 10 min
  • Difficulty: easy
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Ingredients

  • 2 cups unsweetened almond milk
  • 2 tbs agave syrup
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger powder
  • 1/2 pinch of saffron (about 10 threads)
  • a pinch of freshly ground black pepper

Directions


Stir together agave syrup, turmeric, ginger, saffron, and black pepper in almond milk and heat in a small saucepan until just boiling. Serve hot.

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Nutrition Information:

  • Approximate Calories per Serving: 180 cal