This past weekend was the infamous snowstorm Jonas. I had come out to East Hampton for work but found out that my restaurant was closing due to the storm. This meant that I had the whole weekend free to recipe test some items I've wanted to try out! Although maintaining motivation can be challenging in the winter, at least for me, I find it is the best time to buckle down & stay on top of my meal planning. I also have to remind myself that it's okay to just relax a bit in the colder months & spend some quality time inside by the fire & that is exactly how I spent my weekend.
Friday night, both of my Dads were in town so I made us a Soba Noodle Stir-Fry with Sesame Seared Tofu & some bangin' Coconut Lime Protein Balls. On Saturday, I wasn't sure what I was going to make for dinner, but I knew that I had to use the head of cauliflower that was in my fridge. Whilst browsing the web for cauliflower inspired recipes, someone in one of my online fitness challenges posted a recipe for a Cauliflower Gnocchi that looked so bomb! Once I read the recipe over, I knew that I could change it up a bit to make it not only healthier but also vegan!
The best part about being vegan is that pretty much any recipe can be altered to make it plant-based & cruelty-free. In my younger years, I always needed to follow a recipe exactly & often stuck to the same few ones I knew best. However, as I've gotten older, I've found that I am much more comfortable just experimenting in the kitchen. Cooking really is just a matter of trial & error & more often than not, the errors end up being just as delicious as the perfected items. I know that a lot of people get intimidated by certain recipes or get overwhelmed when being in the kitchen, but cooking shouldn't be regarded as something stressful. It's all about your perspective; if you view the task as something light-hearted & fun, that is exactly the experience that you will end up having.
So for this recipe, you will need the following:
1 Ea Head Cauliflower, Large
1 Ea Baked Sweet Potato
2 Tbsp Tapioca Flour (+ extra for rolling out gnocchi)
1 1/2 Tbsp Soy Flour
1 Tbsp Ground Flax Seeds
1/2 C Nutritional Yeast Flakes + 2 Tbsp (Nooch)
1 Tsp Kosher Salt
1/2 Tsp Cracked Black Pepper
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Earth Balance Coconut Spread
2 Tbsp Fresh Thyme
To begin, bake your sweet potato in a 400°F oven for about 45 minutes or until soft. The original recipe for
In a large mixing bowl, combine the mashed cauliflower, baked sweet potato (skin removed), tapioca flour, soy flour, flax seeds, 1/2 C
Remove from the oven & in a large cast iron skillet, heat your EVOO & coconut spread. Add gnocchi & allow the edges to crisp up. Add fresh thyme & extra
Enjoy your Sunday evening, folks!