​If there were a talent contest for vegetables, in my opinion, there’s no way cauliflower wouldn't win. I mean unless, like, there was a mistake made in announcing the winner and, say, a highly deserving carrot was accidentally crowned for, oh, four awkward minutes…. Which of course would never happen.  But seriously, at the very least, there are dozens of reasons why I consider cauliflower to be a good food friend of mine, and the clients I cook for. Let the potato chips fall where they may in an actual contest.
 
With hundreds of varieties of cauliflower grown all over the world, and at least 80 varieties available in North America, cauliflower is definitely worth getting to know.  For one, it has a great attitude. It's willing and able to do just about whatever you can think of.  It’s a little nutty, a little sweet when toasted (aren’t we all?) and you can take it anywhere with relatively low risk of offending anyone. It doesn’t get stuck in your teeth. It has colorful kin. It’s not expensive, and cauliflower is available year round. And isn’t that the true mark of a good friend? 
 
The hard part is deciding how to spend your time together. After all, there are so many creative things it’s willing to do. It’s happy to be a soup or a stand in for rice. You can mash it, bake it, mash-then-bake it, puree it, fry, grill or roast it. You can turn it into a tater tot, fritter, shepherd’s pie, a steak, or salad. You get the picture.

Today, I’m honoring one of the cauliflower’s best qualities… its predisposition to be uncomplicated. For those who bought a head lately, thinking “there's gotta be at least 10 ways to cook a cauliflower…” and are now staring it down 30 minutes before dinner because despite best intentions, transforming it into a pizza crust seems out of reach at the moment, fear not. Here’s how to make cauliflower as a perfect side or main event to tonight’s supper, now 29 minutes away and counting. Don’t worry, you’re going to make it.

Ingredients:
1 medium head of cauliflower -- any color
1-2 cloves of garlic to taste, finely minced
Zest and juice of half a lemon
1/2 teaspoon salt
Ground black pepper to taste
3 Tablespoons olive oil
​Chopped parsley for ganish

Preparation: 
​Fire up the oven to 450 degrees. Wash and pat dry the cauliflower. 

Start with the vinaigrette. To make the dressing, transfer the minced garlic to a large mixing bowl. This is only going to make a small amount of dressing but you'll be adding the cauliflower to it later so, go with me on the large bowl.   Add the lemon zest and  juice, salt and pepper. Give that a stir. Whisk in the olive oil and set it aside while you work on the cauliflower.

Spring is here, and I for one am feeling a little more buoyant stepping into my cheffy pants these days as I work on menus for clients, recipe development and “vegucating” the Bay Area on the restorative super-powers of fruits and veggies. No other season fuels my passion for being a plant-based personal chef more than spring. Our palates are eager to be awakened by sweet fruits, while our bodies crave the nutrients of seasonal stars like asparagus, peas and spinach. It must be why at this time of year I get excited about salads.
 
On Sundays, I walk through my neighborhood Farmer’s Market, which is abundant now with spring arrivals like strawberries, asparagus and fava beans. In my head is a giant empty salad bowl. I shop, letting my imagination go wild, mentally adding each item to the bowl until it’s a work of art.
 
If you’ve ever been stumped on how to build a great salad at home, try my easy “Thrive On Five” (ingredients) template for your next spring salad creation:

1. A healthy portion of fresh lettuce (or a mix of dark and light leaf lettuces for color)
2. One roasted veggie (asparagus, zucchini, cauliflower, new potatoes, golden or red beets, and broccoli florets are all good options)
3. One fresh fruit (sliced strawberries, red or green grapes, pear and tangerine sections all make great choices)
4. One kind of toasted seed or nut (hazelnuts, walnuts, pumpkin seeds, pine nuts and almonds work great)
5. A fantastic home-made vinaigrette (recipe below) or a diced avocado and lemon or favorite vinegar if avoiding oil

 
Easy Lemon Vinaigrette -- Makes about a cup
4 whole lemons (or Myer lemons)
2 Tbs. honey or maple syrup
1/3 c. extra virgin olive oil
¼ tsp. sea salt
a pinch of black pepper
 
Squeeze the juice of all four lemons into a mixing bowl. Add in the honey or
maple syrup and whisk. Slowly drizzle in the olive oil while whisking. Add the salt
and pepper, give it another quick mix and enjoy.

Welcome to the second recipe in my Vegan Sauces Five Ways series! This one's a crowd pleaser every time. The events recounted here may or may not be slightly autobiographical. I offer them as an illustration for how something as simple as a quick and delicious sauce can transform an ordinary meal into something special without a lot of fussing about in the kitchen. 

Let's say your mom, brother and his beautiful teenage daughter are visiting from San Diego and you decide to spend the day touring college campuses to fill her head full of aspirations as she enters high school in the fall. And let's say you're on day five of two different sets of out-of-town company back-to-back, you've been working and I haven't had time to plan much in the way of meals, which is embarrassing if you're a chef. Night falls, you're pooped, out of time, but want to create a memorable family meal before they head back to San Diego in the morning. You need something fast and fun that you can all to make together. What do you do? (Dun, dun, duuuuuunnnnnn). Well here's a menu idea that incorporates one of my favorite summer saucy saviors that can make an ordinary vegan meal extraordinary: 

Menu:

• Grilled Field Roast Italian, grain-based sausages in fluffy toasted roll with grilled onions, lots of mustard and a dill pickle slice
  
• grilled corn on the cob with my No-Worry Chimichurri sauce (recipe below)
  
• a fresh green salad with grilled nectarines, toasted hazelnuts and a light, white balsamic vinaigrette
• and if not too stuffed, maybe a little coconut ice cream with a drizzle of my strawberry date puree (recipe to come).
• 
  

In the time that it's taken you to read this far, the chimichurri could pretty much be made, the grill fired up, and you could be 15 minutes away from the perfect summer family supper. Make this sauce ahead and you're nearing super-hero status. 

Recipe (makes about 3/4 cup)
This traditional South American condiment is the ultimate summer accompaniment. I call it No- Worry Chimichurri because I never sweat about how it’s going to come out, even when I’m just eye-balling measurements. You can dial the "kick" up or down by playing with the garlic, chili, lemon and cumin, and it’s always fierce and delicious.  Oh, I’ve flirted with other recipes, some calling for flat-leaf parsley, veggie broth and other chilies and spices; some not much more than four ingredients. I perfected this recipe earlier this summer, and haven't been without it on hand for very long ever since. 

It’s so good, I recommend doubling down and freezing some to satisfy your next longing for Rio. Leave a comment and tell me what you'll try this sauce on. 

This Vegan Sauces Five Ways Series is a collection of five essential and versatile vegan "saucy saviors" that make summer-time meal planning easy!  Search Vegan Sauces Five Ways Series on this blog to find them all or click below to receive a free downloadable PDF of all five recipes. I really want you to have it because I made it on the computer all by myself and I need positive reinforcement for learning new tricks! Each recipe was created with outdoor grilling, alfresco dining and seasonal ingredients in mind. Each is highly versatile and can be made in 15 minutes (plus roasting time where indicated) with not much more kitchen gadgetry than a blender or bowl. Each is packed with flavors from around the globe for maximum intrigue. And each comes with five ideas for how to use them to make ordinary meals special. That’s a big head-start on 25 meals your family will love.  No doubt you’ll come up with your own brilliant ways to use them, and I invite you to post your creative ideas here in the comments section, Instagram me  or drop by my Facebook page to post your creations for us all to “ooh” and “ahh” over.   

Welcome to the first of my multi-installment series on essential and versatile vegan "saucy saviors" that make summer-time meal planning a snap!  Each was created with outdoor grilling, alfresco dining and seasonal ingredients in mind. Each is highly versatile and can be made in 15 minutes (plus roasting time where indicated) with not much more kitchen gadgetry than a blender or bowl. Each is packed with flavors from around the globe for maximum intrigue. And each comes with five ideas for how to use them to make ordinary meals special. That’s a big head-start on 25 meals your family will love.  No doubt you’ll come up with your own brilliant ways to use them, and I invite you to post your creative ideas here, Instagram me  or drop by my Facebook page to post your creations for us all to “ooh” and “ahh” over. Meanwhile, summer’s ticking away. 

Today, an all-time favorite — my Holy Moly Smokey Chipotle sauce. This is the start and end of Mexican sauces for me.  I adapted it from Culinary Mexico by Daniel Hoyer, which taught me a lot about authentic cooking techniques of the many regions of Mexico. I've added cashews for protein and the creaminess factor and invite a mix of onions beyond the white onion originally called for.  The heat from the chilis is hard to predict because size varies. I recommend starting with one and adding more to suit your preference. This sauce achieves a deep, complex flavor that comes from roasting the veggies, the clove, cinnamon and citrus juices — all vital ingredients here. 

Take this quick poll and help me learn how I can help you toward a more satisfying vegan food  experience. 

With great relief, at least to me, the "lardcore" movement of the last few years (America's obsession with bacon and pretty much all meats) is out... vegetable cuisine is in, says Conde Nast Traveler's Jordana Rothman in her story on the four biggest food trends of 2015.  So I thought, "Hey now! That's a beat I can really groove to." Then I thought.... "Mmmm.... beets." My mind is brilliant that way. But back to the story. 

I'm excited to hear veggie cuisine is claiming it's rightful place in the foodie community. It's music to my ears after traveling three times in the last month for my restaurant consulting work and being reminded how hard it is to get a good vegan option — even in fancy-pants restaurants. They just don't think about us "veg heads." Sad face.  But I'm glad to hear it's changing and my hope is that more mainstream restaurants will take a clue. If you're ever in New York, here's a list of restaurants who are standing up for vegetables. Support them.  Back to the beets. 

I love them. They're among nature's healthiest foods, one of the best gut scrubbers and natural detoxifiers. They're hearty, filling, loaded with vitamins and antioxidants and I just can't get enough of them into my diet. If you feel the same way, here's a delicious beet, orange and hazelnut salad to try this week. At home, I don't usually peel my beets because of the rich concentration of phytonutrients in the skins, but for my personal chef clients and dinner parties, I like the look of a beautifully steamed and peeled beet, and it's really easy to do. 

I use a white balsamic dressing with a splash of orange juice here, but this is just as awesome with brown balsamic or even just a little olive oil and lemon drizzled on top. Toast the hazelnuts to boost their flavor and enhance the crunch. Serve with brown rice as main, or alone as a side. 

Ingredients for the salad: 
1-1/2 lbs. fresh red or yellow beats, or a mix (about 4 medium to large or 5-6 small); tops on or off. 
2 medium oranges
1/2 cup toasted chopped hazelnuts
Salt and pepper to taste
Curly or flat-leaf parsley (or other herb) for color and added nutrients

Ingredients for the dressing: 
1/2 cup extra virgin olive oil (I prefer California brands for taste and transport efficiency)
1/3 cup white balsamic vinegar
1-2 cloves garlic, minced
1 Tbs. orange juice (optional)
1 tsp. brown mustard
1 tsp. grade B maple syrup
Salt and pepper to taste

Preparation:
Pre-heat the oven to 425 degrees. Trim off the greens (if your beats got 'em) and save for another use within a day or two. Scrub the beets clean and pat dry. Wrap beets individually in foil, place on a baking sheet and roast for 45-50 minutes or until easily pierced with a knife (cooking time will vary depending on the size of the beets. But don't worry, beets are forgiving and it's hard to overcook them). While the beets are cooking, make the dressing and toast the hazelnuts. When cool enough to handle, unwrap the beets, and under cold running water, gently rub the peel off the beets. You may need to use a pairing knife in stubborn areas.  Dice the beets into bite-sized pieces and place in a large mixing bowl.  Next, using a small pairing knife, cut the peel from the oranges, including the white pith. Use your knife to cut the sections from the orange just inside the pithy dividers, careful to avoid as much pith on the sections as possible. Keep the orange wedges in tact for a pretty presentation. 

For the dressing, whisk all ingredients in a bowl until smooth. Adjust the seasoning to your liking. (I rarely measure dressings anymore. I eyeball and taste and decide how bold I want the dressing to be in relationship to other items on the menu.)  From there, drizzle the dressing on the salad and toss until thoroughly combined. The oranges will take on some of the color from the beets. That's okay, or you can reserve some of the orange wedges to add at the end for pristine color. Transfer the dressed salad to a clean, pretty serving bowl and top with the chopped toasted hazelnuts and a sprinkle of parsley. Serve, enjoy and march on to the "beet" of your own making. Bon Vegan! 

I've had occasion over the last couple weeks to bring a "treat" to some gatherings of my fellow yogis and yoginis from the studio where I practice. I do that crazy hot kind of yoga that's practiced in 110-degree heat. It's a rigorous 90-minute workout that, physically, leaves you feeling like Gumby without a bone in your body, and mentally, like you don't have a worry in the world. But it can also warrant a little recovery time. So I wanted to bring an after-class treat that felt like a substantial bite, but also provided some fuel in the form of good fats, and natural sugars. 

Say hello to my new favorite party favor. These Maca Balls contain Maca Powder, a derivative of an ancient root vegetable that's been part of indigenous Andean cultures for 2,000 years. It's believed to boost energy and reduce fatigue. In powder form, it can be used in baking, and some drink it mixed with hot water, a little raw cacao powder and sugar as a coffee substitute. 

Maca has a sweet, vanilla-like quality and mixed with the combination of coconut oil, hazelnuts, almonds, cacao powder and sweetened by organic dates, they're show stoppers. Best of all, you don't have to get too caught up in measuring. These are made in a food processor and can be adjusted to taste. More importantly is that you create a texture that holds together when you form the balls.
 
I adapted this recipe provided by my friend and lifestyle expert Michele Boyer to also include hemp seeds and dark flax seeds and a little Maldon Sea Salt Flakes (because I love the taste of chocolate with a hint of salt), but you can  omit the salt and just as easily use chia seeds and golden flax seeds. You can also add a goji berry for added color and flavor. You can find Maca Powder at Whole Foods in the natural foods and bulk sections.  

Here's to your health!
Stacey

I love this elegant dish as an accompaniment to nearly any meal. It's easy, delicious and best of all, it's one of those recipes that allows me to use the whole food... tops to bottoms... which I always feel good about. Don't bother peeling the carrots. Just give them a good scrubbin'. I find leaving them unpeeled contributes to the sweet and earthy flavor and it makes the recipe all the easier. 

This recipe calls for a pesto made from the leafy carrot tops which are a great source of vitamins A, B6, C and K, folate, manganese, niacin, potassium and thiamin — all the things found in carrots, just disguised as their leafy long locks. Nutritional yeast is the star stand in for Parmesan cheese in the pesto which gives it a nice mild cheesy flavor and, of course, makes it vegan (happiness!).  I served this with a gorgeous white lasagna the other night. But because of the beautiful color of the dark green pesto against the caramelized carrots, this dish was the star of the plate. Try this with your Easter brunch or dinner. Stack the carrots on a big tray, spoon the pesto on, serve at room temp or warmer, on and you're good to go!