Well Dined

5Oct/160

Rainbow Cauliflower Bowl

Well Dined | Rainbow Cauliflower Bowl

Oh my gosh, this cauliflower bowl is so gorgeous, and filling, and satisfying, and yummy, and healthy, and low carb, and all the things.  It has a lot of different components, but they come together to make such a lovely whole.  Another successful vegetarian lunch with Melissa from Smells Like Brownies.

Well Dined | Rainbow Cauliflower Bowl

Start by making your cauliflower "rice" (actually, start by pickling some chard stems, which was done by Melissa before I arrived).  Place raw cauliflower into a food processor and pulse until chopped to the size of rice (a few larger pieces are fine) - 1/2 a large head will make 3-4 cups.  Cover tightly with plastic wrap and microwave for 2 minutes, just to soften.

Well Dined | Rainbow Cauliflower Bowl

Next, heat some coconut oil in a pan and add turmeric, cumin, a pinch of cayenne, and some fresh pressed garlic.  Cook for a bit to activate the spices, then add the cauliflower and stir to combine and heat through.  But don't leave it on for too long - you want the cauliflower to have texture!  Make sure to season with salt and pepper.

26May/149

Food ‘n Flix – Bridesmaids

Bridesmaids-Movie-Poster

This month for Food 'n Flix our movie is Bridesmaids, hosted by Cheap Ethnic Eatz.  This movie is hysterical, with a lot of heart.  I've seen it multiple times and I still lose it during the scene where the main character drives back and forth in her car doing various illegal things to get her cop friend's attention.

cupcake

Kristen Wiig plays a woman whose bakery fails because of the economy crash.  There is a very memorable scene of her making a gorgeous single cupcake and then chowing down on it.  So I knew that I definitely wanted to do a cupcake for this post.  There is also a lot of drinking in the movie, so I thought - what about a boozy cupcake?  Perfect.

Well Dined | Moscato Cupcakes

I ended up making Moscato Cupcakes with sweet wine in both the cake and the frosting - so good.  Though I made a lot of changes to my inspiration recipe - subbing half melted butter and half coconut oil for vegetable oil, subbing vanilla sugar for regular sugar, and subbing whey (from all that cheesemaking) for buttermilk.  I also made a simple syrup from equal parts moscato and vanilla sugar to brush over the warm cakes to boost the flavor.  And I used half cream cheese and half butter in the frosting (I'm not a big fan of too sweet frosting).

11Sep/133

Vegan Chocolate Coconut Cake

Well Dined | Vegan Chocolate Coconut Cake

This recipe I found claimed to be for vegan fudge brownies.  Let's be honest - this is not a recipe for brownies.  It is, however, a delicious recipe for cake - even more delicious if you use coconut oil to give it some extra flavor.  Coconut oil is just the neatest product!  Good for your health, good for your skin and hair, it's even good as a supplement for dogs!  It turns from solid to liquid with a very small difference in temperature.  Heat or chill for just a few seconds to achieve the different states.  Of course if you don't like coconut flavor, use a neutral tasting oil and vegan spread instead.  Vegan friends and chocolate lovers in general - make this right now, you won't be sorry!

Vegan Chocolate Coconut Cake
adapted from Southern In Law
makes 9-16 small servings

For the cake:
2 cups flour
1/3 cup cocoa
1 tbsp baking powder
2/3 cup brown sugar
1/2 tsp salt
1/3 cup coconut oil, liquid form
1 3/4 cup unsweetened vanilla almond breeze

For the frosting:
6 tbsp coconut oil, solid form
6 tbsp cocoa powder
2 2/3 cup icing sugar/powdered sugar
2 tsp vanilla extract
2-4 tbsp unsweetened vanilla almond milk

Preheat oven to 355°F; grease and/or line an 8x8 cake pan.

In a large bowl mix together flour, cocoa, baking powder, sugar, and salt.  Add in oil and almond milk and stir until combined.

Pour brownie batter into cake pan and bake for 25-35 minutes or until cooked through and a skewer inserted removes clean.

Cool completely on a wire rack.

Make the frosting: in a bowl combine coconut oil and cocoa powder.  Gradually mix in icing sugar, vanilla, and add almond milk as needed to create your desired consistency.

Frost the cooled cake.  Keep stored in the fridge in an airtight container and eat within 2 days.  If you want to top it with some shredded coconut or slivered almonds, I bet that would be delicious.