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charlottealvina

~ everyday delicious

Monthly Archives: May 2012

Mole Roasted Cauliflower & Sweet Potatoes

04 Friday May 2012

Posted by charlottealvina in Recipes

≈ 7 Comments

Tags

cacao, food, gf, gluten-free, homemade, meatlessmonady, mexican, mole, recipes, vegan, vegetarian

Mole Roasted Cauliflower and Sweet Potatoes

Continuing the countdown to Cinco de Mayo, I had Gazpacho on my mind for today. It’s one of my favorite dishes, very refreshing and satisfying, but you really want something paired with it to make a full dinner.

There was a half head of cauliflower in my fridge that needed using, so I went on a recipe hunt and was happy to find this mole cauliflower recipe shared in 2010 by The Kitchen Operas (which was adapted from one shared by Gluten-Free Girl in 2005…so my evolution is at least the third generation). True mole is very labor intensive to make, so I’m excited to have a quick version of that wonderful flavor profile to whip up any night of the week.

Mole Roasted Cauliflower and Sweet Potato Ingredients

Ingredients

  • Half head of cauliflower, cut into medium florets
  • 1 medium sweet potato, cut into medium chunks
  • 1 tbsp cacao powder
  • 1 tbsp smoked paprika
  • 1 tbsp red pepper flakes
  • 1 tbsp sesame seeds
  • .5 tsp sea salt or garlic salt (I used Libertine’s Dynamic Duo)
  • .25 cups grape seed oil

Instructions

  1. Preheat oven to 425°
  2. Combine all the dry ingredients and mix into the oil
  3. Pour over cauliflower and sweet potato in a large bowl and stir until the vegetables are coated
  4. Spread evenly in a large roasting pan or cooking sheet lined with tin foil
  5. Roast for 20 to 30 minutes, flipping at least once, until they are cooked to your liking

Note on the spiciness: I would call the heat level on this “medium-hot” so adjust the red pepper flakes to your preference – although the gazpacho was the perfect balance for this little kick this had.

If you pick up this recipe and move it forward again, please let me know!

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Fiesta Salad

02 Wednesday May 2012

Posted by charlottealvina in Recipes

≈ 9 Comments

Tags

gf, gluten-free, meatlessmonday, recipes, salad, vegan, vegetarian

Fiesta Salad

Continuing our countdown to Cinco de Mayo, here’s an easy and delicious vegetable  bean salad. It’s finished with yesterday’s Cumin Lime Dressing, which contributes a bright flavor to underscore the freshness of this dish.

I brought a bowl of this to an alumnae potluck last weekend, and waited until the last minute to toss in the cilantro so the green would stay vibrant. A beautiful addition to any table, this can be served as-is for a side dish, over spinach as an entrée salad, or as part of a taco salad with Vegan Taco Meat.

Fiesta Salad Ingredients

Ingredients

  • 1 batch of Cumin Lime Dressing (limes, vinegar, oil, cumin, s&p)
  • 1 can garbanzo beans, drained and rinsed well
  • 1 can black beans, drained and rinsed well
  • 2 cups grape tomatoes, cut in quarters or smaller
  • 1 red bell pepper, chopped
  • 3-4 green onions, minced to half way into green
  • 2 large ears of corn
  • .5 cups chopped cilantro

Instructions

  1. Make the dressing and let sit for flavors to marry.
  2. Lightly cook the corn to develop sweetness. I microwaved but might be better to boil and blanch. Don’t cook to the extent that you would eat corn on the cob – maybe half that much. When it cools, cut the kernels off with a sharp knife.
  3. Combine all the ingredients in a large bowl and mix in the dressing, starting with half and adding to your taste.

Substitutions

  • Kidney beans for either garbanzo or black beans
  • A quarter finely diced sweet or red onion for green onions
  • Cherry tomatoes for grape tomatoes (or diced Romas)
  • Store-bought cumin lime or lime cilantro dressing

Cumin Lime Dressing

01 Tuesday May 2012

Posted by charlottealvina in Recipes

≈ 1 Comment

Tags

gf, glutenfree, homemade, meatlessmonday, recipes, salad dressing, vegan, vegetarian

Cumin Lime Dressing Ingredients

This is an easy dressing that pairs especially well with Mexican food…because we’re gearing up for Cinco de Mayo! I’ll have a Fiesta Salad recipe that uses this dressing to share with you tomorrow, but it’s also great on a regular green salad.

Ingredients

  • Juice of 4 to 6 limes
  • 3 to 4 garlic cloves, minced finely
  • 1 tbsp white balsamic vinegar
  • .5 cups light olive oil (I’m using half EVOO and half grape seed oil)
  • 2 tsp cumin powder
  • .5 tsp fresh ground black pepper
  • .5 tsp sea salt

Combine all ingredients and mix/blend well. Adjust any ingredients as necessary to achieve a good balance – start with 4 limes and work up to 6, etc.

You may have noticed that my salt in this photo is a beautiful purple color. That’s because it’s the Trifecta Blend from Libertine and includes Alaea Red Hawaiian Sea Salt, Hiwa Kai Black Hawaiian Sea Salt, and Himalayan Pink Salt. All three have different essential trace minerals which are thought to help with chronic ailments from inflammation to depression. Plus it’s pretty, which is said to be good for your eyes ; )

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