One of my New Year’s resolutions this year was to try a fruit or vegetable each week that I have never had before. This week was purple cauliflower. I thought this veggie more resembled broccoli than anything and tasted as a mix between broccoli and cauliflower. Overall, I really enjoyed it. I decided to mix it with brussel sprouts (one of my favorite veggies!). If you don’t enjoy brussel sprouts I highly recommend trying this recipe, as you may just change your mind!
Brussel Sprout Saute with Purple Cauliflower
2 tbsp extra virgin olive oil
1/2 tbsp earth balance (or butter, this is optional)
1/2 yellow onion, chopped
1-2 garlic cloves, minced
1 lb (or container) of Brussel Sprouts, chopped
1 head of Purple Cauliflower (this is option in this recipe, as it’s great with or without it), cut into florets
4 tbsp toasted pine nuts
Saute onions and garlic in olive oil and butter until translucent (I usually do this over medium heat for 5-6 min). Add in chopped brussel sprouts (see picture below) and purple cauliflower florets. Saute until tender (10 or so min). Add in toasted pine nuts and serve with a garnish of fresh lemon on the side. I like to squeeze the lemon juice over the brussel sprouts for an extra bit of flavor. Pepper and Salt to taste.
After dinner I realized I had some oranges that needed to be used before I leave out of town tomorrow. So, I decided to come up with an Orange Poppy Seed Loaf recipe. It’s more of a dessert bread than a hearty bread, so I’d suggest making into a loaf or small muffins for afternoon tea or coffee!
Orange Poppy Seed Loaf with Orange Glaze
1 1/2 cups of all-purpose flour (or a combo of all-purpose/bread flour)
2/3 cup of sugar
1 tbsp poppy seeds
3/4 tsp baking powder
1/4 tsp salt
1 1/2 servings of Ener-g Egg replacer
3/4 cup of soy milk
1/2 cup of vegetable oil (or applesauce to make low-fat)
2 tsbp grated orange zest, minced
1/2 tsp pure vanilla extract
1/4 tsp almond extract
Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pans or makes 6-8 muffins.
In a large bowl, combine flour, sugar, poppy seeds, baking powder, and salt. Add Ener-g Egg replacer, soy milk, vegetable oil, orange zest, vanilla extract, and almond extract; stir until dry ingredients are moistened.
Pour batter into prepared loaf pan or muffin tin. Bake about 55 to 60 minutes for loaf or 30-35 minutes for muffins; or until a toothpick inserted in center comes out clean. Remove from oven and place on wire racks.
1/2 cup powdered sugar
Juice from the orange used for zest
1/4 tsp pure vanilla extract
1/8 tsp almond extract
Mix ingredients together to form a glaze. While loaf or muffins are still hot, using a fork, poke holes in the top of the baked loaves. Pour Orange Glaze over loaves. Cool in pans for 10 minutes; remove from pans.