Taylor's Creamy Paleo Vegan Cauliflower Chowder

Serves: 4                    Prep: 15 min.               Cook: 30 min.

Ingredients

• 1 head cauliflower, roughly chopped;
• 2 garlic cloves, minced;
• 1/2 inch fresh ginger root, minced;
• 1 onion, diced;
• 2 carrots, peeled and chopped;
• 2 celery stalks, diced;
• 4 cups almond milk
• 1 cup coconut milk;
• 1 bay leaf
• Cooking oil (I used Sunflower oil);
• Sea salt and freshly ground black pepper;

Preparation

1. Heat oil in a large saucepan placed over a medium heat.
2. Add the onion, carrots, celery, ginger, and garlic. Cook, stirring occasionally, until tender (about 5 minutes).
3. Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
4. Add in the almond milk, coconut milk, and bay leaf, then stir together.
5. Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
6. Season to taste and serve garnished with parsley to taste.

Taylor's Thyme Marinated Chicken

Ingredients:

4 boneless skinless chicken pieces (I used thighs)
1 Cup light cream
1 teaspoon of thyme
1 teaspoon McCormick's Montreal Steak Seasoning
2 tablespoons of sunflower oil, for cooking

Directions

1. Place all ingredients except oil in large freezer storage bag. Remove all air from the bag and spread flat on the counter.
2. Beat chicken flat with a rolling pin or meat pounder (flat side).
3. Massage marinade mixture into chicken and beat flat again.
4. Let chicken rest while heating skillet and oil. May also let marinate a couple hours.
5. Place chicken in hot skillet and brown then turn and brown again.
6. Pour marinade over chicken in skillet and heat to simmer and thicken.

Serve hot with your choice of sides. This is easily cut with a spoon.

Taylor's Potatoes Florentine

Ingredients:

4 Yukon Gold potatoes (cleaned with skins on)
4 Cups chopped fresh spinach (or a 15 ounce can of chopped spinach)
2 Tomatoes, chopped
2 green chilies, chopped
(Fresh tomatoes and chilies may be replaced with 15+- ounce can of tomatoes w/chilies)
1 Cup water unless using canned vegetables
1/4 Cup Sunflower oil for frying
1 teaspoon McCormick's Montreal Steak Seasoning.

Directions:

1. Heat oil in large covered frying skillet.
2. Thinly slice potatoes in hot skillet.
3. Sprinkle with seasoning.
4. Cover and fry, turning occasionally, until potatoes are soft and beginning to brown.
5. Add tomatoes, green chilies, spinach, and water; cover and simmer, turning occasionally, until vegetables are cooked (or heated through if using canned vegetables).

Serve hot and may be topped with your choice of cheese or cheese substitute. An Italian blend works nicely.

Taylor's Vegan Cauliflower Piccata

THIS RECIPE IS :

Dairy Free and Vegan

SERVES

4

INGREDIENTS

• 1 head cauliflower, cored (or 1lb package frozen cauliflower, thawed)
• Light Olive oil, for cooking
• 2 shallots, finely minced
• 1 cup sliced mushrooms (optional)
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons capers (optional)
• 1 can of diced tomatoes with green chilies
• 1 12 oz jar of marinated artichokes
• 1 to 2 teaspoons of thyme (to taste)

PREPARATION

1. Preheat the oven to 425 degrees F. Place the cauliflower on a cutting board, cored side down and cut it into 1/2-inch slices, as if you were cutting a loaf of bread.
2. Arrange the cauliflower slices on a lightly oiled baking pan (you may need more than one). Drizzle with a little olive oil and roast until tender and nicely browned, 20 to 30 minutes, turning once with a large metal spatula about halfway through. While the cauliflower is roasting, make the sauce.
3. Heat 1/8 cup of oil in a skillet over medium heat. Add the shallot and sauté for 3 minutes, then stir in the mushrooms (if using), and cook 2 minutes longer. Add the wine, lemon juice, tomatoes w/chilies, artichokes, and capers (if using), and cook, stirring, until the liquid reduces slightly. 
4. To serve, arrange the cauliflower on plates and spoon the sauce on top. Serve hot.

Taylor's Paleo Vegetarian Soup

"This soup was just a bunch of various vegetables Mom and I chose and it turned out delicious!"

Ingredients:

1 sweet potato, chopped in large chunks
1/2 Cup chopped butternut squash.
1-2 teaspoons Montreal Steak seasoning

1 can organic stewed tomatoes

1 can Progresso Hearty Tomato soup or Progresso Tomato Basil soup

1 quart organic vegetable broth

1/2 Cup chopped carrots

1/2 Cup chopped broccoli

1/2 Cup chopped zucchini and/or yellow squash 

1/2 Cup frozen cauliflower

1/2 Cup frozen chopped spinach
1/2 Cup frozen chopped turnips & greens
1/2 Cup frozen okra
1/2 Cup chopped cabbage

1 celery stalk with leaves, chopped

Directions:

1. Place all ingredients in a soup pot.

2. Bring to a simmer and cook for 2 hours.

3. Add about 1 quart water or 1 inch from top of pot, return to simmer, and cook another 2 hours.

4. Serve hot in bowls.

Delicious right out of the pot! May garnish with feta cheese, or experiment with your own additions.

Holiday Spice Cake

Recipe courtesy of Paula Deen


Total Time: 55 min
Prep: 20 min
Inactive: 10 min
Cook: 25 min
Yield:8 servings
Level:Easy

Ingredients

Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Finely chopped nuts, for garnish
Cocoa powder, for garnish
Quick Butter Cream, recipe follows

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream

Directions

Cake:
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:
Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Recipe courtesy of Paula Deen, 2008



Read more at: http://www.foodnetwork.com/recipes/paula-deen/holiday-spice-cake-recipe.html?oc=linkback

Ginataang Gulay (Vegetables Simmered in Coconut Milk) - Taylor's vegetarian version

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Yield: 6-8 servings

Ingredients:
1/2 lb sitaw (green beans), cut into 2" length
2 eggplants, cut into 1/2” thick rounds
2 ampalaya, deseeded and cut into ½” thick strips
4 cups squash, cubed
6 pcs okra, sliced
1/2 tbsp ginger, sliced thinly
1 medium sized onion, sliced
2 cloves garlic, minced
1 cup water
1 ½ cups coconut milk
coconut oil
salt
pepper

Cooking Directions:
1. Wash and prepare the vegetables.
2. Heat the oil. Saute the garlic, onion and ginger for about 5 minutes.
3. Add the coconut milk and water. Continue to simmer until the mixture has reduced and thickened.
4. Add the squash and cook for about 2 minutes or until it becomes soft. Add the okra, eggplant, sitaw, and then the ampalaya at 2 minutes apart. Season with salt and pepper.
5. Transfer to a serving dish and serve hot.
6. Enjoy!

- See more at: http://www.filipino-recipes-lutong-pinoy.com/ginataang-gulay.html#sthash.lo3mEMaL.dpuf