Vegan Roasted Curry Paprika Cauliflower – Roasting a Whole Cauliflower

Baked Goodies | Home Made Cooking

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers.
This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because it makes my life so much easier when I plan a meal.
Drizzled with tahini sauce (or whatever sauce you like) it’s perfection!
On a different note, I’m writing this post at 7am on a Saturday (thank you baby Reef) and crave cauliflower, what does it say about me? Or about this cauliflower?
Try this, today, and let me know how much you like it!

To make it more visual for you, I also made this video, am I a good pal or what? 😉

 

Roasted curry paprika whole cauliflower

Roasted Curry Paprika Cauliflower - Roasting a Whole Cauliflower
Author: 
Recipe type: Vegetarian, Vegan, Side dish
Cuisine: Vegetarian/ Vegan
Prep time: 
Cook time: 
Total time: 
 
Roasting a cauliflower Sioux cutting, dicing and just wasting time. This is a perfect recipe for a simple yet impressive and very tasty cauliflower. It's vegetarian and vegan so it can be shared with everyone 🙂
Ingredients
  • 1 Cauliflower
  • ¼ Cup Olive Oil
  • 2 tsp Paprika (if you have smoked paprika then even better)
  • 1 tsp Curry Powder
  • ½ tsp Salt
Instructions
  1. Remove leaves from the cauliflower, leaving it whole
  2. Boil until just tender and you can easily poke with a fork through the thickest floret stem (boil about 10 minutes or until softens a bit)
  3. Remove from water onto a plate and let cool a bit
  4. In a small bowl mix together oil, paprika, curry and salt and brush mix onto cauliflower to fully cover it
  5. Place cauliflower on a foil covered baking sheet (foil and not parchment paper, you will bake this on very high temp and the paper will burn)
  6. Bake at 545F or 285C (if the highest temp your oven reaches is lower than just use that and adjust bake time accordingly) for 20 mins or until cauliflower looks browned on top (it'll look like it became crunchier)
  7. Remove from oven and when serving cut into wedges like you would a cake. Drizzle with your sauce and enjoy!
in the image - served with tahini sauce

Roasted curry paprika whole cauliflower

Roasted curry paprika whole cauliflower

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers. This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because […]

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Vegan Strawberry Mango Creamsicles – Coconut Milk Popsicle

Home Made Cooking

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay).

we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if it’s something the little munchkin can enjoy as well, I will be announced our family’s Strawberry champ. So I made these oh so good Creamsicles! I call the Creamsicles because really, if it’s not water/juice based and has a fruity-fudgey consistency – it’s not a Popsicle, it’s Creamsicle.

Anywho, these are so good!! Based on coconut milk and fruit and really take zero time to make. The hardest part is the enticipation. I made these in my ‘Magic Bullet‘ which I’m not sure what I’d do without these days. I just make almost everything using the ‘bullet’; pancakes, purée for baby, Creamsicles, dressing, sauce, chopped nuts, you name it. I’m obsessed with it 🙂

So yeah, I used my ‘bullet’ for these but you can definitely use a chopper or food processor, no problem at all.

Ready? Here’s how:

 

Vegan coconut strawberry mango Creamsicles

 

Vegan Strawberry Mango Creamsicles - Coconut Milk Popsicle
Author: 
Recipe type: Vegan Dessert
Cuisine: Vegan
Prep time: 
Total time: 
 
Vegan strawberry mango Creamsicles are the perfect way to cool down on a hot summer day. These are easy, vegan, nutritious and even babies can enjoy them.
Ingredients
  • 1 Can Coconut Milk
  • 1 Cup Strawberries
  • 1 Mango, peeled and cut into chunks
  • Maple Syrup
Instructions
  1. In a magic bullet or food processor, place the mango pieces and ⅓ of the coconut milk can
  2. Add 4 Tbsp Maple Syrup (you can add more or less to taste)
  3. Pulse until puréed and divide between 10 Popsicle molds (depending on the mold size)
  4. Place Strawberries, remaining ⅔ can coconut milk and 4-5 Tbsp Maple Syrup in food processor and pulse until puréed
  5. Divide between Popsicle molds, adding the strawberry mix on top of the mango purée you already have in the molds
  6. place in the freezer for at least 4 hours or overnight

 

Vegan coconut strawberry mango Creamsicles

 

Strawberry mango vegan Creamsicles

Summer is almost over but the humidity and Heat are still here (yay) and so are u-picks (yay). we went Strawberry picking a while back and came back with so many of them! Just awesome! Obviously I had to make something yummy, cool if possible (to relieve the heat) and goes without saying that if […]

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Whole Wheat Potato Feta Pan Pockets

Home Made Cooking

These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch.

You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc.

I made these with what I had in the fridge which is mashed potatoes 🙂

The best tip for making these is using 2 sheets of parchment paper to roll the dough. This will make your work easier and cleaner at the end.

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

Potato Feta Pan Pockets
Author: 
Recipe type: Pockets, Dumplings
Prep time: 
Cook time: 
Total time: 
Serves: 12 Pockets
 
Easy to make and uses all sorts of fillings, these are a promised hit
Ingredients
  • 1 Cup Plain Yogurt
  • 2½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • 1 Egg
  • 1½ Tbsp Sesame Seeds (Optional)
  • 3-4 Tbsp Cold Water
For the Filling:
  • 1 Cup Mashed Potatoes (cooked)
  • ¾ Cup Crumbled Feta
  • 1 Small Onion – Chopped and Fried until golden
  • Salt & Pepper
Instructions
  1. In a mixing bowl mix all dough ingredients except for the water.
  2. The dough should be soft and a bit tacky, if it’s not, start adding 1 tablespoon water at a time and mix\knead until the dough is soft and all stuck together.
  3. Prepare the filling by mixing all filling ingredients together.
  4. Cut the dough ball you now have into 12 equal pieces and roll each into a ball.
  5. Place parchment paper on your work surface and spray with oil, then place a dough ball on it and spray with a bit of oil.
  6. Cover with another sheet of parchment paper and using a rolling pin flatten the ball into a circle between the two sheets of parchment paper (this actually makes it easier and cleaner to work).
  7. Place about 1 tablespoon filling on one half of the circle and fold it in two to seal it. You can use your fingers and pinch the edges or use a fork to do it. The result will be a half circle shaped “pocket”.
  8. Repeat with all other dough balls.
  9. Preheat pan over medium-high heat and spray with a bit of oil.
  10. Place 3-4 “pockets” at a time in the pan and let them cook until they are browned on the bottom (about 2-3 minutes each side) and then flip for the other side to cook.
  11. If the “pocket” base/bottom needs browning/cooking, you can flip the pockets so they ”stand” in the pan (I supported them with my wooden spoon) until brown and ready to serve.

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

Whole Wheat Potato Feta Pockets

These are a great solution for when you’re stuck with no ideas for lunch of dinner or even brunch. You can basically fill them with anything you like: Ground beef, chicken, pizza sauce and cheese, potato, blend of cheese etc. I made these with what I had in the fridge which is mashed potatoes 🙂 […]

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Roasted Zucchini, Onion and Walnut Spread

Home Made Cooking | Salads

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed.
The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to have an actual full meal. That said, snacks do not have to be unhealthy you know.
On one of  my phone calls to my mom we were (as usual) talking about new recipes we tried lately. My mom was raving about this zucchini spread she made. She is trying to go easy on gluten and dairy and looking for substitutes to say cheese spread or mayo based salads and spreads.
I gave her recipe a try and it was a hit! Zucchinis, walnuts and onions, all mixed together, forget the nutritional values (oh they’re good), the taste was amazing. I made a whole bowl and it was gone the morning after. The kids couldn’t stop munching on this with crackers.
I made it again and again and the same enthusiasm every single time. I guess it’s really good then.
This one is vegetarian, nutritious, very easy to make and has almost no fat in it. The only thing you’ll need to make it (aside from the ingredients) is a food processor.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Roasted Zucchini, Onion and Walnut Spread
Author: 
Recipe type: Salad
Cuisine: Vegetarian, Snack, Spread
Prep time: 
Cook time: 
Total time: 
 
This delicious and nutritious spread is my new addiction. With Zucchinis, onions and walnuts, it will upgrade any cracker.
Ingredients
  • 4 Zucchinis
  • 1 Medium Onion
  • 2 Tbsp + 2 tsp Olive Oil
  • 3 Hard Boiled Eggs
  • 3 Handfuls Walnuts (about 1¾ cup)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 400F (200C)
  2. Slice the zucchinis into ½ inch thick rings and the onion into ½ inch half circles (cut each whole slice in 2) and place on a parchment paper layered baking sheet .
  3. Drizzle 2 Tbsp olive oil on top of zucchinis and onions and place in the preheated oven for about 20-25 minutes or until the veggies soften.
  4. Place the walnuts in a medium bowl and cover with boiling water. Let it soak for about 20 minutes (you can do this while the veggies roast). After 20 minutes drain and remove from water.
  5. In the food processor, place the roasted veggies, hard boiled eggs and walnuts and process until almost smooth.
  6. Add in the salt and 2 tsp olive oil and give it a quick process again. Process until even.
  7. If your spread is too chunky to your taste you can add 1 tsp olive oil or a bit of water to smooth it. It should be a tiny bit chunky, not completely smooth.

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Vegetarian Spread - Roasted Zucchini onion and Walnuts

Isn’t life amazing? And busy? And amazingly busy? Yeah, I’ve noticed. The fact that I wasn’t posting for a while does not mean I stopped cooking (well maybe for a bit there) or eating (I wish). I WAS keeping it on the low side though, which means I preferred to snack on things than to […]

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Beautiful & Easy Thyme Roasted Vegetables

Home Made Cooking

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table.

Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger and more food and obviously, less work.

To minimize work and make it fair, we ask everyone to bring something with them for the meal. So other than the food I made friends brought over Sheppard’s pie, broccoli quiche, salads, fish cakes, smoked salmon, seasoned chicken drumsticks, potatoes, wine and even dessert. The table was PACKED; we couldn’t see it under all the food that was served. And although I knew we are going to have a bunch of food (and leftovers) I wanted to make sure we have something purely vegetarian on the table that’s not potatoes.

If you’ve been reading my blog, you must know by now that my husband is vegetarian, so I needed to make sure that we have a festive vegetable dish on the table as well.

What’s better for inspiration than Pinterest? So I logged on and started looking at veggie dishes. When I stumbled upon this idea I couldn’t understand how I haven’t thought of it before.
So simple yet elegant, so colorful and delicious!

This veggie dish is my go-to for sure! Roasted on a mound of sautéed onion and garlic, sprinkled with Parmesan cheese (optional of course – still amazing without it as well) this is the veggies they serve in heaven for sure. Really folks, I’m not going over the top here…well maybe just a little bit. But these are super good. After you smell them you’ll be hooked, and that’s without even tasting it.

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Happily adapted from the wonderful “For The Love Of Cooking” blog

Beautiful & Easy Thyme Roasted Vegetables
Author: 
Recipe type: Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This amazing side dish is not only easy and completely beautiful, it's also healthy. What a great way to impress your guests and friends with a side dish that requires minimum efforts. My favorite.
Ingredients
  • 1 Medium-Large Sweet Potato
  • 2 Zucchinis
  • 1½ Onion - Divided
  • 2 Roma Tomatoes
  • 2 Garlic Cloves - Minced
  • 2½ Tbsp Olive Oil – Divided
  • ½ Tbsp Dry Thyme
  • ½ Tbsp Dry Basil
  • ¼ Cup Grated Parmesan Cheese (Optional – for sprinkling on top)
Instructions
  1. Preheat oven to 375F (190C)
  2. Cut the sweet potato, zucchini & ½ Onion in half length-wise, and slice into ¼ inch slices and set aside.
  3. Slice the Roma tomatoes into ¼ inch thick slices and set aside
  4. In a pan, over medium high heat place 1 Tbsp olive oil. Chop the remaining 1 onion and sauté in the pan while stirring, until translucent.
  5. Add in the minced garlic and mix together for another 30 seconds (garlic burns fast) and remove from heat.
  6. Prepare a 9-9.5 inch Pyrex dish and place the sautéed onion and garlic on the bottom of the dish. Spread evenly.
  7. Start placing the sliced veggies in the dish on top of the sautéed onions. You can place the veggies in any pattern you want (I went with sweet potato, zucchini, tomato, onion and repeated the pattern all around the dish).
  8. Once you’re done setting up the veggies, sprinkle them with thyme and basil and them drizzle with the remaining 1 ½ Tbsp olive oil on top.
  9. Cover with aluminum foil and place in the preheated oven for 35 minutes.
  10. After 35 minutes, remove the foil (sprinkle with the Parmesan cheese if you’re using it for this recipe) and bake for another 20-25 minutes.

 

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

Easy Thyme Roasted Vegetables

We were hosting for Passover this year. I love hosting, but you know what I love more? The feeling after everyone’s gone and enjoyed their time around the table. Ever since we moved to Canada, we’ve been having our Passover Seder meals with friends. We used to have them with family and then it’s bigger […]

Read More

Simple Garlic Lentil Soup

Home Made Cooking | Soups

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you.

I came home last week, it was the day before our grocery run day, and the fridge was almost empty. I wanted soup but didn’t have too many veggies on hand so I look at my cupboard and this jar of red lentils is winking at me, saying “hey, pssst, we’re here, were quick, we’re delicious, bring it sista”. So I did. Bring it.

I made lentil soup with one of our favorite ingredients added – garlic. My daughter, who is not a fan of soups (aka “mommy, can I have a chicken nugget instead?”) had 2 whole bowls! OMG! I guess this means the soup passed the highest bar. It was so good, we finished the whole pot and wanted more.

On a different note, we are home today, going through yet another winter storm – can I get spring please? and a bowl of this delicious, healthy, creamy, hot soup? Thanks!

Garlic Lentil Soup

Garlic Lentil Soup

Garlic Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Soups, Entree, Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
This is an easy, quick, delicious and creamy soup. The garlic gives it a nice kick and not spicy at all. If you need something impressive to serve this might be it.
Ingredients
  • 1¾ Cup Red Lentils
  • 1 Onion - Diced
  • 2 Tbsp Olive Oil
  • 1 Celery Stick - Diced
  • 4 Cups Vegetable Broth
  • 2½ Cups Hot Water
  • 5 Fresh Parsley Sprigs - Finely Chopped
  • 1 Bay Leaf
  • 4 Tbsp Tomato Paste
  • 5 Garlic Cloves - Minced
  • 1 tsp Paprika (If you have smoked paprika even better)
  • 1-2 tsp Salt
Instructions
  1. Place the lentils in a colander and wash under running water and set aside.
  2. In a medium-large pot, pour in the olive oil, diced celery and diced onion and saute over medium heat while stirring until onion is translucent.
  3. Add in the lentils and stir all together and then add in the vegetable broth and water and bring to boil.
  4. Add in the chopped parsley and bay leaf and partially cover the pot and cook over low-medium heat for 15-20 minutes until the lentils soften,
  5. Remove the bay leaf and discard.
  6. Add in the tomato paste, minced garlic, paprika and salt, Stir well and cook for additional 20 minutes in a partially covered pot.
  7. Can be served with Creme Fresh or Sour Cream,

Garlic Lentil Soup

Garlic Lentil Soup

There’s nothing better than a nice bowl of fresh soup in the winter (and believe me, we get lots of winter around here), but you know what’s even better? a nice hot bowl of soup made with minimum ingredients, minimum time and maximum pleasure. And that’s exactly what I have here for you. I came […]

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Chocolate ‘Rolo’ Chia Seeds Pudding – Kids’ New Favorite

Home Made Cooking | Sweets

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate.

Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in the way would it?

So I made a whole new pudding using sweetened chocolate milk powder (Nesquik and friends) and put a little surprise on the bottom of each cup – a mini ‘Rolo’ chocolate.

Don’t tell anyone, but other than being really delicious, the rolo is there as bait 😉 you see, the kids will have to finish up their whole cup in order to reach the rolo, so the way I see it it’s the holy grail and they are on a mission – will the make it? I bet they will!

This pudding is not only packed yet again with Omega-3, it’s also very filling and delicious – look at that, and adventure and breakfast all in one. Ta-da!

You can of course choose to not use any rolo at all or use an alternative chocolate ‘bait’, everything goes when it comes to chocolate.

 

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

 

Chocolate 'Rolo' Chia Seeds Pudding - Kids' New Favorite
Author: 
Recipe type: Breakfast, Snack
Cuisine: Chia Seeds, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Another Chia Seeds Pudding, another success. This is super easy, very tasty and quick and will definitely be devoured by the kids - and the adults.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • ¾ Cup Cold Chocolate Milk (made with ¾ cup water and 3 tsp Chocolate Milk Powder)
  • 1½ Cup Coconut Milk (Full Fat - I used the canned one)
  • 5 Tbsp Maple Syrup
  • 12 mini Rolo Chocolates (and more for decorating on top)
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and cold chocolate milk
  3. Finally, add the maple syrup and stir all together well
  4. Place 2 'rolo' chocolates on the bottom of each cup
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
  6. Once the pudding is set, you can serve with a piece of 'rolo' on top

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

Quick Chocolate Rolo Chia Seeds Pudding

After a couple times of making the Quick Coconut Pineapple Chia Seeds Pudding I decided to upgrade the pudding (kid-wise) and use my favorite ingredient in the whole wide world – chocolate. Yeah yeah, it’s not so healthy right? but really, the pudding is so healthy that a tiny thing like chocolate won’t get in […]

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Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding

Home Made Cooking | Sweets

I just recently found out about Chia Seeds.

I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about.

So yeah, they say it’s healthy, but so is sleeping and I don’t get too much of that either…
I started reading about chia and apparently it is an amazing source of Omega-3 and very healthy.

As I was reading more about it I also found out that once you heat the Chia seeds (for example use in baking etc.) the Omega-3 vanishes and the health benefits of it are diminished to almost none.
So now I knew that since I have this family size pack at home, I need to find something to do with it that does not include heating.
Bingo – breakfast/snack for the kids.
Every morning I wrap my head around “what’s for breakfast” before we drive the kids to school, and making a few servings in advance was the jackpot for me. It would save me time and headaches in the morning – win!
So I scrolled around in Pinterest searching for inspiration (don’t you just LOVE Pinterest??) and I did find it – Chia Seeds Pudding.
I decided to make 2 kinds, one would be a Piña colada Pudding and the other a Chocolate Pudding.

The kids loved it, the hubby loved it and I was loving it and the fact that everyone else loved it 🙂
I made it in 6 small glasses I had but you can definitely make a smaller/ larger serving if you’d like. Mine were about the size of a pudding/ jello cup sold in grocery stores.
This is a great overnight recipe but to be honest, it’ll probably be ready after only 2 hours of refrigerating it. You can also play with the flavors and even better, make it with the kids. My daughter loved helping me make these and choose the flavor 🙂
These don’t turn out too sweet but they’re great. The kids added a tablespoon of Maple syrup on top and devoured it.
Enjoy and stay healthy!

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Piña colada) Chia Seeds Pudding
Author: 
Recipe type: Snack, Breakfast
Cuisine: Healthy, Chia Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
This Chia Seeds Pudding is so easy to make. Uses everyday ingredients and ready in no time. No to mention the health benefits.
Ingredients
  • ½ Cup Unsweetened Coconut (Finely Shredded)
  • ½ Cup Chia Seeds
  • A pinch of Salt
  • 1 Can of Canned Pineapple Rings (divided into 3 rings and ¾ cup of the pineapple syrup/ juice)
  • 1 ¾ Cup Coconut Milk (Full Fat - I used the canned one)
  • 4 Tbsp Maple Syrup
Instructions
  1. In a bowl you mix the Chia Seeds and Coconut together
  2. Add in the coconut milk and pineapple juice/syrup
  3. Cut the pineapple rings into small pieces and add into the bowl
  4. Finally, add the maple syrup and stir all together well
  5. Using a ladle or a large spoon, divide into glasses/ containers/ mason jars evenly and refrigerate for at least 2 hours before serving (the more the better)
Notes
**This will stay fresh in the fridge for up to 5 days**

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

 

 *Adapted from The Healthy Foodie

 

 

 

Quick Coconut Pineapple (Pina Colada) Chia Seeds Pudding

I just recently found out about Chia Seeds. I know, I know, they’ve been trending for a while now, but it was only when I saw a family size pack of organic Chia seeds that I decided to find out what everyone is talking about. So yeah, they say it’s healthy, but so is sleeping and […]

Read More
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