Recipe: Red Cabbage Salad

Ingredients

1/2 c sugar
4 T grated yellow onion
1/2 t caraway seeds
1 t sea salt
1 head red cabbage, thinly sliced
1/3 c apple cider vinegar
1/3 c olive oil
t t black pepper
1 c crumbled blue cheese
1 c sliced almonds

Instructions

  1. Combine sugar, onion, caraway seeds, and sea salt in a large bowl and let sit for one hour.
  2. Add cabbage to marinade and stir to combine.
  3. Add vinegar, oil, and black pepper and mix well.
  4. Top with blue cheese and almonds.

Adapted from The Best Red Cabbage Salad.


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Recipe: Spiced Cauliflower With Feta

Hi every body.* The truth is I was putting together this post, dispassionately conducting my minor-league photo editing, and I felt so glum. Valuing consistency, I powered through to get this post scheduled and ready to roll for the good people out there looking at this, and when I was done I remembered that I literally named this site BUMMED OUT BAKER, so why would I try to push through something without being honest?

Sometimes I don’t know what I’m working for or if it’s worth anything. I’m telling you this because I know I’m not the only person out here struggling internally. One of my long-standing, involuntary pastimes is having an existential crisis in the moments between when I climb into bed and pick up my book to read. They are the longest, most hollow moments. It’s as if I’ve been moving, moving, moving, and when I finally still my body to rest my mind opens up.

As you move through your days, do you ever rest your head on your pillow at night and wonder if what you do even matters? Well, me too. Whenever you feel that, remember I am there with you. We share a headspace, and you’re not alone.

*Yes, every body. Not a typo.

Welp, see ya later.

Ingredients

1 head cauliflower
5 garlic cloves, crushed
4 T olive oil
2 t cumin seeds
1 t turmeric
pinch red pepper flakes
sea salt to taste
black pepper to taste
3 oz feta cheese, crumbled
1/4 c parsley, chopped
1/4 c cilantro, chopped
1/4 c dill, chopped

Instructions

  1. Preheat oven to 450°F.
  2. Cut off leaves before slicing cauliflower head into slices about 1/2″-1″ thick. Pieces will fall apart – this is okay!
  3. Distribute cauliflower and garlic cloves in a single layer on a rimmed baking sheet. Drizzle with 3 T olive oil and sprinkle with cumin seeds, turmeric, red pepper flakes, sea salt, and black pepper.
  4. Roast for 30 minutes. Remove from oven, flip the bigger pieces with a spatula and stir around the smaller bits. Replace in oven for ten minutes.
  5. Transfer cauliflower to a serving bowl and top with feta, herbs, and the last 1 T of olive oil.

Serves six, and will disappear quickly.

Adapted from Spiced Roasted Cauliflower With Feta and Garlic.


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Recipe: Cornbread Casserole

Cornbread casserole is my FAVORITE holiday dish. My mom always makes it and it’s incredibly simple and… complete garbage for you. I found a vegan / gluten-free recipe that eliminates the questionable ingredients and it is delicious! It even passed the Rick Test. #RickApproved

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Ingredients

1 c cornmeal
1/2 c almond flour
2 T ground flax seeds
2 t baking powder
1/2 t sea salt
1/2 c cashews
1/2 c non-dairy milk
1/2 c maple syrup
1/4 c coconut oil
2 c whole corn kernels, drain if from a can
1/2 c vegan cheese shreds or organic shredded cheese

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organic shredded cheese

Instructions

  1. Poor hot water over raw cashews, soak one hour, drain, set aside.
  2. Preheat oven 350° F. Lightly grease casserole dish, set aside.
  3. Whisk cornmeal, almond flour, flax seeds, baking powder and sea salt together in a large bowl, set aside.
  4. Combine cashews, non-dairy milk, maple syrup, and coconut oil in a blender, processing until smooth.
  5. Mix wet ingredients into dry ingredients until just combined.
  6. Fold in corn and cheese, if using.
  7. Poor batter into baking dish and distribute evenly. Bake for 55 minutes, until toothpick comes out clean.

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Serves 6-8 people.

Have a plethora of corn? Keep on with the corn-theme here.

Adapted from Cornbread Casserole (Vegan, Gluten-Free).


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Recipe: Greek Quinoa Salad

If stanning for my own cooking is wrong, then I don’t wanna be right. Addictive, easy Greek quinoa salad, right this waaay!

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Ingredients

3 1/2 c vegetable broth
2 c quinoa
1 c grape tomatoes, halved
3/4 c fresh parsley, chopped
1/2 c Kalamata olives, pitted and halved
1/2 c red onion, diced
4 oz feta cheese, chopped
3 T olive oil
3 T apple cider vinegar
3 garlic cloves, minced
1 lemon, juiced
sea salt and black pepper to taste

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  1. Combine broth and quinoa in a medium saucepan and bring to a boil. Cover and lower to simmer about 15 minutes, until broth is absorbed and quinoa is fluffy. Transfer to large serving dish.
  2. Stir all other ingredients into quinoa, tossing until evenly coated.
  3. Eat warm or pop into fridge for an hour to let flavors meld. It’s good both ways… I’ve done the legwork.

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Apollo

“Every salad you make, every thing you bake. Every drink you shake every breath you take I’ll be watching you.” – Apollo Aldrich

Serves ten.

Adapted from Best Greek Quinoa Salad.

Recipe: Roasted Garlic Cauliflower

In my head, an ideal dinner is 4-6 different vegetarian sides that people can pick, choose, and build a plate from. This roasted garlic cauliflower is delicious and everyone will eat it, even those who don’t typically like cauliflower.

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Ingredients

1 cauliflower head, chopped
3 T olive oil
3 garlic cloves, minced
sea salt and black pepper to taste
1/3 c freshly grated parmesan cheese, more to taste*
1 T fresh parsley, chopped

*For a vegan dish, leave out parmesan cheese or replace it with a vegan substitute. From my experience with vegan parmesan cheese, I prefer the real deal or none at all over the alternative.

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  1. Preheat oven to 450° F and lightly oil a large casserole dish.
  2. In a bowl, toss the cauliflower, garlic, olive oil, sea salt, and pepper until evenly coated.
  3. Bake for 25 minutes, stirring halfway through cook time.
  4. Top cauliflower with parmesan and parsley, then broil dish for about three minutes until top is golden brown.

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Mmm. Simplicity.

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Serves four.

Adapted from Roasted Garlic Cauliflower.