cauliflower and roasted garbanzo “rice + peas”
Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill. It’s been cool and wet, the kind of cold that feels like it could turn you inside out it’s so penetrating.
Loren Mosher
Loren Richard Mosher (September 3, 1933, Monterey – July 10, 2004, Berlin)[2][3] was an American psychiatrist,[3][4]:21 clinical professor of psychiatry,[2][5][6] expert on schizophrenia[5][6] and the chief of the Center for Studies of Schizophrenia in the National Institute of Mental Health (1968–1980).[2][3][5] Mosher spent his professional career advocating for humane and effective treatment for people diagnosed as having schizophrenia[3] and was instrumental in developing an innovative, residential, home-like, non-hospital, non-drug treatment model for newly identified acutely psychotic persons.[2] Biography[edit] Before conceiving Soteria, Mosher supervised a ward in a psychiatric hospital at Yale University as its assistant professor, prescribed neuroleptics and was not “against” them. But by 1968, the year Mosher received the position of director of the Center for Schizophrenia Studies at the NIMH, he got convinced that benefits of neuroleptics were overhyped.[10] Sources[edit]
cauliflower millet mash with a mushroom gravy
I used to be a terrible cook. Okay ... terrible may be a strong word. I was not that good. But my love for food and my desire to be a great cook took me from that not so good place to where I am today.
Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds
For everyone that celebrated Easter this past weekend, I hope you had a great time! I hosted again this year (and gave a little run-down of the menu on Saturday), and we had a blast. Good friends + good food + many emptied bottles of champagne = best. easter. ever. While I was extremely happy with the way all the dishes turned out (despite the fact that we ate about an hour later than I intended), the stars in my eyes were two very simple things that I prepared the night before. So much so that I actually remade both so I could tell you all about them. We’ll talk about the other next week.
Herbed Cauliflower Couscous - Red Nails Green Veggies
I hear this phrase all the time: “Oh you eat a plant based diet? So I guess all you eat is salad, huh. Must be tough!” Umm… no.
5 recipes that are gluten-free—and delicious
Cauliflower Pizza with Smoked Mozzarella, Sweet Potato, Caramelized Onions and ArugulaVegetarian, gluten-free For the crust 1 head cauliflower, cut into florets 2 eggs ½ cup grated Parmesan cheese 1/8 tsp salt Preheat oven to 400 degrees. Place cauliflower florets in a food processor and process until “rice” texture. Place on a parchment-lined baking sheet and bake for 15 minutes.
Cauliflower Steaks with Romesco Sauce Recipe
So… it’s almost Valentines Day and (big news!), we finally took our Christmas tree down. Yes, that’s right, we are “those people.” Christmas in July would have totally been our reality if my mom hadn’t come to visit this past weekend, because when mom’s here, things around the house get done.
The best cauliflower bake you'll ever eat. - Amy Chaplin
The best cauliflower bake you’ll ever eat. POSTED ON January 27, 2015 I know the title is a little presumptuous but this bake really is kind of amazing. I’ve made it three times recently and the response to each was nothing short of ecstatic.
Roasted cauliflower tart with walnut crust and creamy lemon filling - Amy Chaplin
A couple of weeks ago I was asked to contribute a cauliflower recipe for the Guardian‘s Life and Style section. This is what I made. It was part of the 10 best cauliflower recipes, you can see more recipes here.
