On the Market now: Orange Cauliflower

Orange cauliflower is a lovely vegetable that you will find at your local farmer's market this time of year. It has a slightly stronger taste than regular, white cauliflower. My favorite thing about this veggie is that it makes all your mixed vegetable dishes look fantastic. Kids tend to like it better than other vegetables because of it's fun color.

Sauteed Orange Cauliflower with Carrots, Parsnips and Tomatoes in Coconut Milk

Sauteed Orange Cauliflower, Carrots, Parsnips and Tomatoes with Curry and Coconut Milk:


  • Half head of cauliflower, separated florets
  • 3 carrots, cut into chunks
  • 3 parsnips, cut into chunks
  • 4 tomatoes, cut into chunks
  • 1 table spoon of olive oil
  • 1 teaspoon of curry
  • 1-2 table spoons of Miso (optional)
  • 1-2 cloves of garlic, pressed
  • 1/2 can of light coconut milk
  • Soy sauce or equivalent


  1. Saute garlic, curry and  all veggies except tomatoes in olive oil
  2. Add small amount of water, cover and simmer on low temperature for about 15 minutes, add water if needed
  3. Add tomatoes, miso and coconut milk, simmer for 5 minutes
  4. Season to taste with soy sauce
  5. ENJOY!

Orange Cauliflower with Broccoli, Kale and Chard

Orange Cauliflower









Sauteed Cauliflower, Broccoli, Chard & Kale


  • Half head of cauliflower, separated into florets
  • 1 head of broccoli, separated into florets
  • 5 stems of kale, de-stemmed and cut into large pieces
  • 5 stems of card, stems cut small, leaves cut into large pieces
  • 1-2 cloves of garlic, pressed
  • 1 table spoon olive oil
  • 1 - 2 table spoons white rice vinegar
  • 1/2 cup white wine
  • salt and pepper to season


  1. Warm oil, saute garlic
  2. Add broccoli, cauliflower and chard stems, saute
  3. Add white wine, let alcohol steam off, cover and simmer for 10 minutes
  4. Add kale and chard leaves, cover and simmer for 5 minutes, add water if needed
  5. Add rice vinegar and season to taste
  6. ENJOY!

Ginger ~ Sesame Marinated Tempeh with Leeks & Kale

Tempeh is made from  fermented grains and/or soy. It has been a healthy staple in Indonesia for centuries. Tempeh has a high protein content which makes it a great replacement for meat. Because it is fermented it is easier to digest then tofu or other soy type products. It is  sold as a plain cake of soybeans and grains as well as in pre-marinated form. While the pre-marinated versions are great if you don't have the time for marinating, I like my own versions the best. Tempeh absorbs flavors easily and variety of marinades will work well. Ideally you will be marinating tempeh for a few hours or even over night.


Ingredients Marinated Tempeh


  • 3 table spoons braggs, soy sauce or coconutaminos
  • 1/2 table spoon rice vinegar
  • 1 table spoon toasted sesame oil
  • 2 table spoons of minced ginger
  • 2 cloves of minced garlic
  • 1 pack of tempeh, cut into cubes or strips

Mix all the ingredients together, marinated tofu for a few hours or over night.

Marinating the Tempeh


Ingredients Veggie Dish:

  • 1 bunch of kale, destemed and cut
  • 1 large or 2 medium size leeks, cut into very small rounds
  • 1 -2 table spoons of toasted sesame oil
  • 1 clove of garlic, pressed
  • 1/4 teaspoon of red pepper flakes
  • 1 table spoon of toasted sesame seeds


Tempeh and leeks

  1. Heat the oil in a large pan, add garlic, pepper flakes,  leeks and marinated tempeh, lightly fry on low heat for about 5 minutes.
  2. Add kale and a tad water if needed and/or cover with lid to prevent burning on.
  3. Saute on low heat until kale and leeks are done.
  4. Season to taste with additional soy sauce or salt and pepper.
  5. Sprinkle with toasted sesame seeds

Serve with Soba noodles or any other item of your choice (does not go well with rice, better with a lighter grain like quinoa).


Delicious & Simple Spring Greens: Purple Curly Kale

This is my favorite, simple way to make greens of any type. Mix different ones together, such as mustard, kale, bok choi, nettles, dandelions and chard, or go for a single green. I used this delicious baby purple curly kale that I found on the market this week. This type of kale has little yellow flowers which makes the dish not just taste, but also look great ! IMG_0781



  • 1 bunch of greens, leaves cut into 1/2-inch slices; stems of soft greens cut into 1/4-inch lengths, de-stem kale (to though)
  • 2 cloves of garlic, pressed
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon of fresh, finely chopped ginger (optional)
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon of soy sauce, bragg's amino liquid or coconut aminos
  • 1/4 cup of white wine
  • 1 table spoon of olive oil
  • Salt & pepper to tasteIMG_0777


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add  red pepper, garlic, and ginger; sauté for 1 to 2 minutes.
  3. Stir in greens and vinegar; sauté for 3 minutes.
  4. Add wine and soy sauce; cook for 1 to 2 minutes more or until vegetables are tender. You may have to add a bit of water to prevent the greens from burning on. You can also cover them with a lid, but make sure to first bring the liquid to a light boil for a minute or two after you add the wine so the alcohol can evaporate, otherwise the dish will have an overwhelming and unpleasant wine flavor.

Serves 2


Bon Appetit!


Asparagus & Kale Frittata

Try this easy to make, spring-inspired vegetable frittata for dinner or lunch with a salad or for a special Sunday breakfast!IMG_0727 You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4


  • 1 cup of asparagus finely cut (see pic)IMG_0724
  • 1 cup of kale finely cut
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg's amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • 1 sprig of fresh thyme, leaves only (optional)
  • 1/4 teaspoon salt
  • 1 - 2 tablespoon of olive oil


  1. Heat broiler
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add kale, asparagus, soy sauce, thyme, tabasco, and cook until tender, over medium heat, about 10 minutes. Add very small amount of water  and cover with lid if necessary to avoid burning.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables.
  5. Cook until sides are beginning to set, about 2-3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2-3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!