“Best Wishes to the Future Mrs.”

by Sarah on March 1, 2015 · 4 comments

The extent of my Pinterest usage is Google image searching things like “bridal shower cake sayings” and then using images that may have come through Pinterest to help me…without ever having to try and pin or sort through other people’s pins…I’m exhausted just thinking about it.IMG_20150228_171131

But that is the story of how I came up with what to write on the cake.

(Which could have said anything as long as it was inside of a box bearing the name Edgar.)IMG_20150228_170941

While I may not have Pinterest-y decorating skills, I DO know how to put together a bridal shower buffet…IMG_20150228_170756

….and mimosa bar.IMG_20150228_170851 (1)

So sfter accepting much-needed help on location, decorations, and favors (like the polka-dotted plastic, yes-they-have-wine-shaped-glasses-inside tumblers we used for Bridal Extravaganza Part Deux that evening)—IMG_20150301_083242

—I set my sights (and hands, and tastebuds) on tackling what we all know I really cared most about—aside from the blushing bride of course–IMG_20150228_143447_281 (1280x720)

—the food.IMG_20150228_171459

The one thing the bride consistently mentioned when talking menu was chicken salad. So chicken salad she received. The joke of the party was “How did a mostly vegetarian make such delicious chicken salad?” to which I could only reply, “Instinct and intuition.”IMG_20150228_142218_244 (1280x719)

I’m still not sure if The Professor found the sight of me tearing apart a rotisserie chicken very strange, or very “I man. Love meat.” attractive, but either way, the “plain” chicken salad, and the rosemary dijon apple version (both mostly yogurt-based) were in high demand.IMG_20150228_171349

Walnut-studded goat cheese drizzled with balsamic vinegar and honey [which looks a lot better post-deluge touch up ;) ] was my singular attempt at gourmet presentation…IMG_20150228_171549

…until a martini glass elevated the last minute pimiento cheese I deemed utterly necessary for any southern soiree.IMG_20150228_171222

Similar treatment went for the Red Pepper Feta Cilantro & Walnut Dip I created, loosely based on muhammara.IMG_20150228_171423

And of course, the Roasted Grape, Sunflower Seed, & Kale Salad I probably ate 1/3 of, simply because it was covered (quite liberally) in one of the best champagne vinaigrette‘s I’ve ever had (and want to drink).IMG_20150228_171811

Fault me for my fuzzy photography, but please do not fault me for the food. [Of course, finishing off with the "chocolate with chocolate chips" cake was a surefire way of making sure everyone left with a (literal) good taste in their mouths...]IMG_20150228_174122

It was a lovely celebration for an even lovelier friend.IMG_20150228_143453_272 (720x1280)


Curried Butternut & Mango Soup

by Sarah on February 24, 2015 · 3 comments

One day I might stop making soup.

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As this DOES seem to be The Smart Soup Kitchen lately.

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(And one winter I’ll stop using that joke.)IMG_6805 (1280x853)

But it’s just so fun to use my food processor.IMG_6827 (1280x853)

And mix random things together.IMG_6814 (1280x853)

And just…see what happens.IMG_6837 (1280x853)

One day I might not have such success.IMG_6847 (1280x853)

But today is not that day.IMG_6850 (1280x853)

Curried Butternut & Mango Soup

  • 2 cups roasted butternut squash (mashed measurement)
  • 2/3 cup chopped mango (if previously frozen, thawed)
  • 2 Tbsp. roasted ginger*
  • 1 Tbsp. curry powder
  • 1/2 tsp. garam masala
  • 2 cups vegetable broth
  • salt, to taste
  • a good shake or two red pepper flakes
  1. Combine squash, mango, ginger, curry powder, and garam masala in a food processor.
  2. Blend until smooth.
  3. Add vegetable broth, 1/2 cup at a time, processing in between until you reach your desired consistency.
  4. Adjust seasoning to taste.

*Roast the ginger inside the squash cavity at 400 degrees for about 45 minutes (or until soft). [Wrap up the whole bundle in aluminum foil.]


Monster Trail Mix Pudding Pie [Recipe Redux]

by Sarah on February 21, 2015 · 3 comments

I must admit, I was a bit distressed about what to make for this month’s Recipe Redux.

Chocolate pairings?

What DOESN’T taste good with chocolate?reciperedux_chocolate

In a world where you either like plain chocolate ice cream, or only like chocolate when it’s got “stuff” in it…well, I’m definitely in the latter category.chocolate_icecream

Peanut butter and chocolate, obviously, but also mint, cherries, berries, pineapple, orange, ginger (!), nuts, seeds, pretzels, coffee, granola, cereal (see: Puppy Chow), yogurt, cake, toffee….basically, I love chocolate, as long as it is covering or mixed with something else.

Or being covered by a colorful candy shell.IMG_6668 (1280x854)

My latest way of getting my chocolate fix is the giant tub of Monster Trail Mix that was brought to my home in the fall, and that–thanks to The Professor’s aversion to peanut butter–I have managed to slowly savor in a huge test of my own strength as a woman.*

*True confessions: I don’t crave chocolate that much. The Professor is WAY worse than I am. I’d much prefer just to eat spoonfuls of peanut butter for dessert. Or eat Lucky Charms. So that is what I do.IMG_6674 (1280x853)

But I wanted to get at least a little bit wild….so I turned Monster Trail Mix…IMG_6754 (1280x853)

…into pie.IMG_6760 (1280x853)

(With a raisin peanut  butter ‘crust.’)IMG_6723 (1280x853)

I’m not saying it’s the lowest calorie dessert out there, but in terms of “healthiness” you could do a lot worse.IMG_6730 (1280x853)

If you make your pudding out of tofu, well you’re even packing a nice punch of protein* there as well.

*I feel bad for protein sometimes. Alliteratively it always punches. It never gets to kick.IMG_6725 (1280x853)

I made an individual-sized pie in a small Fiestaware saucer, but the recipe will make four ramekins worth (and probably some leftover “pudding”).IMG_6740 (1280x853)

Trust me on making individual portions. It’s WAY too good not to clean the (pie) plate.IMG_6770 (1280x853)

Monster Trail Mix Pudding Pie*
(Makes 4 individual servings)
  • 1 cup peanuts
  • 1 cup raisins
  • 1 recipe Chocolate Tofu Pudding (below), or 1 recipe of your favorite chocolate pudding
  • 2-3 Tbsp. chocolate and/or peanut butter chips (miniature or chopped)
  • 2-3 Tbsp. M&Ms, chopped
  • whipped cream, for serving
  1. In a food processor or mini-chopper, process/pulse peanuts and raisins until they start to stick together.
  2. Press mixture into the bottom of individual lipped saucers or ramekins.
  3. Place in the refrigerator 5-10 minutes.
  4. Stir together pudding and chocolate/peanut butter chips.
  5. Spoon pudding mixture into pie “crusts.”
  6. Top with whip cream and a sprinkle of M&Ms!
*I picked out the required ingredients from my giant tub of trail mix, but you don’t have to buy the cow to get the milk, so to speak. You can just buy a gallon of milk.^
^where the gallon of milk metaphorically signifies separate nuts, raisins, chocolate and peanut butter chips, and M&Ms…
Chocolate Tofu Pudding: Combine 1 package firm or extra firm tofu (I use Nasoya), 2 Tbsp. unsweetened almond or soy milk, 1 tsp. vanilla extract, and 3-4 Tbsp. cocoa powder in a food processor or mini-chopper. Process until smooth, adjusting milk and cocoa for flavor and consistency. Sweeten with stevia or sugar as desired.


Tuscan Ribollita

by Sarah on February 19, 2015 · 2 comments

In efforts to reduce the “Will he or won’t he?” (like it) anxiety that often accompanies my dinner-for-the-Professor preparation, I’ve taken to trying out other people’s recipes.IMG_6643 (1280x853)

If I can blame any lack of enthusiasm on his part on someone else’s faulty design, this somehow lessens the personal burden of needing to please.IMG_6557 (1280x853)

Not that I can still manage to follow any recipe perfectly, however, but he just needs to know I used one. :) [Bonus: I actually am working my way through the pile of magazine rippings and bookmarked links that accumulates ever-so-rapidly.]

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This recipe was from a Fitness Magazine article about the joys of eating vegetables, although I later learned the recipe was (not very clearly labeled as) Mark Bittman‘s.bittman_ribollita_NYT

Regardless, now that I had ascertained through the incredible success of the Tuscan Bean Soup from Wanderlust Kitchen (the Professor actually ate leftovers!) that The Professor’s statement of “I don’t eat beans” was completely untrue, I figured another bean soup, also based in the Tuscan tradition, was the way to go.IMG_6610 (1280x853)

Ribollita, I learned, can be composed of many things, but, as peasant food, must contain inexpensive vegetables….IMG_6575 (1280x853)

….beans….IMG_6577 (1280x853)

….and stale bread.*

*Or the superbly delicious multigrain sourdough from Publix that I toasted instead.IMG_6584 (1280x853)

Mark Bittman also suggests an entire pound of kale, which I would have done, but I made the mistake of showing the recipe to The Professor….IMG_6565 (1280x854)

…so I went with half a block of frozen spinach instead. :) IMG_6604 (1280x853)

The best thing about this–aside from the warmth and comfort you feel from eating it–is how easy it is to make. You don’t even have to chop the tomatoes,* as they cook down into the stew superbly.

*Or completely thaw the spinach…IMG_6599 (1280x853)

I only made a few adjustments to the original recipe, using dried herbs, adding some red pepper flakes (crucial), and stirring in a nice bit of Parmesan at the end of the simmering process (also crucial).IMG_6618 (1280x853)

Unless you have a thing against soggy bread (which sounds bad, but tastes good), you should pour the stew right over top of your toast…for authenticity–or so I’m told (by the Internet).IMG_6620 (1280x854)

The Professor went back for seconds.

And he may have said something to the effect of “I’m never breaking up with you because of this stew.”

So, trust me on this one.IMG_6625 (1280x853)

Tuscan Ribollita

Adapted from Mark Bittman

(Serves 4)

  • 1 Tbsp. olive oil
  • 1 cup sweet onion, diced
  • 1 cup carrot, diced
  • 3/4 cup celery, diced
  • 3 cloves garlic, minced
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 6 whole, peeled roma tomatoes from a 28-oz. can (or on 15-oz. can), with juices*
  • 1 Tbsp. dried thyme leaves
  • 1 Tbsp. dried rosemary
  • sprinkle of red pepper flakes
  • 3 cups vegetable broth
  • 1/2 Tbsp, Worcestershire sauce
  • 5 oz. frozen chopped spinach (1/2 block)*
  • 3 Tbsp. grated Parmesan cheese
  • salt + pepper, to taste
  • 4 slices whole grain bread, toasted (for serving)
  1. Saute onion, carrots, celery, and garlic in oil over medium heat in a large soup pot.
  2. Cook 5 minutes or so, until softened and fragrant.
  3. Add beans, tomatoes, thyme, rosemary, red pepper flakes, salt, and pepper to the pot, stirring well.
  4. Cook another 3-5 minutes, stirring regularly.
  5. Add broth and Worcestershire sauce to the pan and bring to a boil.
  6. Reduce heat to a simmer, and add spinach to the pot.
  7. Cover and simmer at least 20 minutes (but up to an hour) until celery is tender and beans are soft, stirring every so often and breaking up tomatoes.
  8. Prior to serving, stir in Parmesan cheese and simmer until melted.
  9. Adjust seasonings to taste.
  10. Place toast in bowls and spoon stew on top.

*Note: I saved the spinach and remaining tomatoes and made the soup again a few days later. You could also easily double the recipe and have a bigger batch. It just tastes better the longer it’s in the fridge.


Japanese Style Curry

by Sarah on February 16, 2015 · 0 comments

So you’re telling me that a key ingredient in Japanese style curry …IMG_6464 (1280x853)

…is ketchup?IMG_6447 (1280x853)

Well, THAT was definitely going to happen.IMG_6434 (1280x853)

Having never been to Japan nor eaten Japanese curry I cannot say for sure if this assertion made by Vegetarian Times is accurate, but I loved every bite of the curry regardless.IMG_6472 (1280x853)

And I always want to pat myself on the back when it looks like the picture accompanying the recipe.VTjapanesecurry

OK, well it looked like it in the pan. :) IMG_6461 (1280x853)

I added ginger to the original recipe, as well as local cabbage, and substituted rutabaga for potatoes, which I think was an excellent decision on my part. (I also forgot to throw in the edamame at the end. Oops.)IMG_6410 (1280x853)

Just don’t leave out the apple! [Even if I'm not sure you can taste it once the grated pieces cook down.]IMG_6425 (1280x853)

And despite the fact that Worcestershire sauce is also a key ingredient, it does not taste like a hamburger [but if you need to use that as a motive to get a carnivore to try it, by all means...]IMG_6482 (1280x853)

Japanese Style Curry

(Serves 2)

  • 1/2 Tbsp. canola oil
  • 1/2 Tbsp. minced fresh ginger
  • 1 Tsp. minced garlic
  • 1 cup onion, diced
  • 1 cup carrots, chopped
  • 1 1/2 Tbsp. curry powder
  • 1 1/2 cups vegetable broth
  • 1/4 cup grated, peeled apple
  • 1 cup Yukon gold potato, turnips, or rutabaga, chopped
  • 1 cup chopped cabbage or other greens
  • 1 1/2 Tbsp. ketchup
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. miso paste (or more :) )
  1. In a wide-rimmed saucepan, saute ginger, garlic, onions, and carrots in oil for 5-7 minutes, until beginning to soften.
  2. Add curry powder, and continue to cook another minute or so.
  3. Add remaining ingredients, stirring well, and bring to a simmer.
  4. Reduce heat and cook until all ingredients are tender.
  5. Serve over rice.

The Imitation (Qdoba) Tortilla Soup

by Sarah on February 11, 2015 · 1 comment

I’ve not seen the Imitation Game.

But I know Benedict Cumberbatch is in it.Quad_BC_AW_[26237] Imitation Game, The

And I’ve never eaten Qdoba’s Tortilla Soup.

But I HAVE had the Imitation Soup.*

*At least give me CREDIT for the attempted parallelism.IMG_20150128_200510_577 (1280x721)

My friend Brian whipped up that deliciousness for one of our The Bachelor viewing nights, and it was exactly what I wanted without even knowing it. Naturally, I grilled him about his method.

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And then tried to recreate it at home.

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So, this is an imitation of an imitation.IMG_6380 (1280x853)

Made even MORE of an imitation in that the tortillas The Professor had were flour, not corn, and so I had to use straight up masa instead of crumbled chips.IMG_6341 (1280x853)

A tortilla-less imitation of an imitation tortilla soup.IMG_6355 (1280x853)

Whatever it is, I loved it the way I love Benedict Cumberbatch:

It’s not especially pretty, but it makes you feel really good.IMG_6378 (1280x853)

Tortilla-less Tortilla Soup

  • 1/2 medium red onion, diced (about 1 cup)
  • 1 medium poblano pepper, seeded and diced (about 1 cup)
  • 1/2 cup diced  yellow (or orange or red) bell pepper
  • 1 small jalapeno, seeded and finely diced (about 1 Tbsp)
  • 1 cup fire roasted diced tomatoes, with juice (about half of a 14.5 oz. can)
  • 1/2 Tbsp. chili powder
  • 1/2 Tbsp. ground cumin
  • 4 cups vegetable broth
  • 1/3 cup masa harina or 1 handful corn tortilla chips (if using chips, do not add salt)
  • 1/2 tsp. salt (plus more to taste)
  • 1/4 cup loosely packed fresh cilantro leaves
  1. Saute onion and peppers in 1 Tbsp. canola oil.
  2. Once softened, stir in tomatoes, chili powder, cumin, and vegetable broth.
  3. Bring to a simmer.
  4. Whisk in masa harina and salt.
  5. Simmer 5 minutes or so, until masa harina has mostly dissolved. (Don’t worry if there are clumps.)
  6. Using an immersion blender, puree soup until very smooth.
  7. Adjust seasonings to taste.
  8. Add cilantro to the pot and blend well.
  9. Return to a simmer and cook 5 more minutes.

There are many options for serving. My friend’s Brian and Andrea pour their version over rice and black beans, and top with sour cream. I like a little guacamole somewhere in there, myself. Or, baked plantains! Yum… :) IMG_6388 (1280x853)


Golden Girl Granola [Review & Giveaway]

by Sarah on February 9, 2015 · 21 comments

When I told The Professor I had the amazing opportunity to sample four flavors of Golden Girl Granola for free, he responded (perhaps justifiably), “MORE granola?!”IMG_6248 (1280x853)

But, I mean..IMG_6274 (1280x853)

Can’t a (golden) girl always use more granola?IMG_6267 (1280x853)

Especially when that granola tastes so homemade I could almost convince myself Mama Smart  had just been in the kitchen whipping up a batch of HER famous recipe (although without her telltale overabundance of delicious dates).

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Seriously, after I got over the fact that it wasn’t a misspelling, I could have sworn the Bluesberry was actually made with churned butter. But-errr...nope.*

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That’s probably the coconut oil singing, and it certainly kept my fingers reaching back into the bag. Again and again.

*Get it? Heehee.IMG_6253 (1280x853)

Let’s be honest, cereal products form a huge cornerstone of the PhD diet. In fact, the (heavily honey covered) Truly Tropical is now firmly implanted in my office snack drawer.IMG_6263 (1280x853)

But not before it–and its honey sweet cashews–made an appearance on top of my version of Wanderlust Kitchen’s Mulligatawny Soup.

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I mean, anyone can mix granola with yogurt (or its vanilla flavored, tofu-based imitation)…IMG_6309 (1280x853)

…or sample oats on oats (as is my customary morning practice).IMG_6316 (1280x853)

But not everyone would think how delicious the Forest Maple might be sprinkled onto a farmers market-acquired plate of Cajun collards, roasted sweet potato, and runny egg, now would they?IMG_6392 (1280x853)

Perhaps you’d care to join me in coming up with some wild interpretations of “how to eat granola”?

Or maybe you just want to eat it straight from the bag?

Either way, you have your chance.

This lovely, Massachusetts-based company will give you some of your very own Golden Girl Granola to try. To enter this giveaway, tell me which of their flavors you’d most like to try, and how you would use it!

Find Golden Girl Granola on Twitter and Facebook!


Tofu Lasagna (Doesn’t Have to Be Vegan)

by Sarah on February 5, 2015 · 0 comments

In case you hadn’t figured out by my recent Roasted Broccoli & Cheddar Cheese Dip, I’m a firm* believer that tofu ‘substitutes’ aren’t just for vegans (or vegetarians for that matter).

*This is funny if you think about tofu. :) IMG_20150119_200546In fact, one of my greatest recent successes has been a ‘no measurements needed’  Tofu Lasagna, substituting tofu for the ricotta, but still leaving in the mozzarella and some Parmesan.IMG_6086 (1280x853)

It’s not cheese-free, but as my faithful, willing-to-try-almost-anything friends agreed, it’s a lighter–but still substantial and comforting– dish that sticks to your ribs, but doesn’t linger overnight.* ;)

*Even those of you without any level of lactose issues know what I’m talking about…IMG_6069 (1280x853)

When I say no measurements, I  mean no (real) measurements.

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There are a bunch of recipes out there for Tofu Ricotta, but you really don’t need to do anything more than crumble it into a bowl, stir in some Italian seasoning, salt, and pepper (and maybe some nutritional yeast if you have it), as the tomato sauce and veggies will end up flavoring the whole thing anyway.IMG_6085 (1280x853)

Since leftover consumption is questionable with The Professor, and the largest ‘crowd’ I’ve been serving this winter is the group of four I watch The Bachelor with, I make just one square pan each time, meaning you will have to double for a “full” pan. (And you’ll probably want to.)IMG_6089 (1280x853)

I DO jazz up a 28-oz. can of tomato sauce (Tuttaroso is my favorite right now) with a bunch of secret ingredients I may one day share, but you can substitute a jar of your favorite marinara.IMG_20141231_143839

I could probably eat this for dinner every week (and again the next day for lunch), an seeing as Nasoya has thankfully sent me some coupons to continue to conduct tofu experiments in my kitchen…IMG_6375 (1280x853)

…that may feasibly happen. Even if I DO have to make a half batch for the ant-ofu member of the house.IMG_20141231_183833

Tofu Veggie Lasagna

(Serves 4)

  • 1 14-oz. package firm tofu [I like Nasoya]
  • salt, pepper, Italian seasoning (to taste)
  • nutritional yeast (optional)
  • 28 oz. tomato sauce, seasoned to taste (or a jar of your favorite)
  • 6 whole wheat oven-ready lasagna noodles (1/2 package)
  • lightly sauteed or steamed vegetables, finely chopped (i.e. zucchini, mushrooms, bell peppers)--enough to keep you happy
  • a small (or large) pile of shredded mozarella cheese
  • grated Parmesan
  1. Preheat oven to 350 degrees.
  2. Crumble tofu into a small bowl. Using a fork (or your hands) mix in salt, pepper, Italian seasoning, and nutritional yeast (if you have it).
  3. Spread a thin layer of tomato sauce on the bottom of a square baking pan.
  4. Top with a layer of lasagna noodles, breaking and overlapping if necessary.
  5. Sprinkle half of the tofu on top of the noodles.
  6. Spread half of the veggies on top of the tofu.
  7. Sprinkle a small handful of mozzarella on top of the tofu.
  8. Pour 1/3 of remaining sauce over everything.
  9. Repeat steps 4-8.
  10. Top everything with the last two lasagna noodles.
  11. Pour remaining sauce over top, then sprinkle on remaining cheese and grated Parmesan.
  12. Cover and cook 30-45 minutes, then uncover and cook 15 minutes more.*

*If you start with heated tomato sauce, it might take less time.

Note: You can prepare this in advance, but cooking time will take an additional 30 minutes or so straight from the fridge.IMG_20150102_191339


One Step Closer…

by Sarah on February 2, 2015 · 10 comments



I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Apparently, the overwhelming amount of cheese in the fridge was nagging on my brain, because when Diana told us in the middle of yoga to “bring ourselves back to the mat,” I realized I’d been mentally diving into a bowl of cheesy corn chowder instead of downward dog.IMG_6231 (1280x853)

I’m not 100% sure I can enter the Recipe Redux and Cabot Cheese contest twice, because I swear I read the rules and it neither encourages nor prohibits such behavior.Cabot_RecipeRedux_Contest2

Contest aside, y’all and the fine people at Cabot need to see this recipe.IMG_6140 (1280x851)

This uses the Pepper Jack cheese, which does pack quite a kick if you get apiece with a nice hunk of jalapeno.IMG_6149 (1280x853)

Remembering the goal of the contest was to create healthier snacks or appetizers for Super Bowl  using Cabot Cheese, I figured a hearty soup was just the (sitting at home on the couch waiting for the commercials to come on) ticket.IMG_6245 (1280x853)

As I mentioned previously, the keys to making rich foods healthier are careful ingredient preparation (like roasting corn to extract more flavor)…IMG_6191 (1280x853)

…and creative substitution (like using pureed, mild-flavored cauliflower for thick creaminess in lieu of heavy cream).IMG_6179 (1280x853)

You can add more cheese if you like–and I did for The Professor–but when you use high quality (and full fat and flavor) ingredients, you can get away with less, and still end up with the taste equivalent of more.IMG_6227 (1280x853)

Despite my assertion earlier in the day that I was fairly certain I’d be eating all of this myself, The Professor took down a giant bowl like a (Super Bowl) champ.IMG_6238 (1280x853)

I may not win the contest, but a clean plate bowl is winning to me.  :)

Pepperjack Corn & Cauliflower Chowder

(Serves 4)

  • 2 2/3 cups frozen corn kernels
  • 1 tbsp. olive oil
  • 1 cup diced sweet onion
  • 2 cloves garlic, minced
  • 4 cups chopped cauliflower florets
  • 1/2 tsp. chili powder
  • 3 cups vegetable broth
  • 1/2 cup unsweetened almond or soy milk
  • 1 cup shredded Cabot Pepperjack Cheese
  • salt + pepper, to taste
  • chopped fresh cilantro, for serving (optional)
  1. Preheat oven to 400 degrees.
  2. Once oven is preheated, roast 1 1/3 cups corn for 10-15 minutes, until beginning to brown. (You do not have to defrost corn first.)
  3. Meanwhile, saute onion and garlic in olive oil over medium-low heat in a saucepan until translucent.
  4. Add cauliflower and remaining corn to the saucepan.
  5. Season with chili powder, salt, and pepper, stirring well to vegetables.
  6. Cook 3 minutes, until fragrant.
  7. Pour 2 cups vegetable broth into the pan.
  8. Bring broth to a boil, then reduce heat and simmer until cauliflower is very soft.
  9. Remove pan from heat and allow to cool slightly.
  10. Using an immersion blender, process cauliflower and corn mixture, adding remaining broth and almond milk to achieve the desired consistency.
  11. Return pan to heat and add cheese and roasted corn (reserving 2 Tbsp for garnish, if desired).
  12. Stir chowder until cheese is melted.
  13. Serve topped with cilantro and reserved roasted corn.