Thrive92017

Stay

Hungry

Spring Cauliflower

Tabbouleh

After cooking vegan for over eight

years, I can finally say that I’m

beginning to master the preparation

of vegetables. It’s about not being

afraid of experimenting with

different textures, flavors and

cooking methods, and treating the

vegetables as the star of the dish. At

the beginning of my vegan cooking

journey, my meals were good, but

they were lacking that certain wow

factor. Once I started combining

different cooking methods in one

meal, I was able to really elevate

my dishes. Let’s take a simple mixed

salad as an example. By adding

roasted root vegetables, toasted

pumpkin seeds, fermented cabbage,

pickled beets, smoky tempeh

croutons and blending fresh peach

with your regular Dijon mustard

dressing, you have a wow salad,

which is a symphony of boasting

flavors and different textures.

method

Roughly chop the cauliflower head

in a food processor or cut into very

small, chunky pieces with a sharp

knife (it should resemble bulgur).

Cut all ingredients in small cubes or

finely chop them.

Combine all ingredients in one bowl.

Marinate the mixture with lemon

juice, zest, oil and season to your

taste. If you like it on the tangy side,

add a splash of apple cider vinegar,

and if you like it saltier, don’t hesitate

to add a splash of Bragg’s sauce.

Enjoy it on its own in its pure, raw

form, or quickly stir-fry all ingredients

and enjoy it warm. You can also use

it as a filling for grilled bell pepper

or eggplant. It works great in tacos,

as a pizza topping or with zucchini

noodles and tomato sauce.

ingRedients

1 medium-sized cauliflower head

1 bunch parsley, finely chopped

1 handful organic cocktail

tomatoes, cubed

1 half yellow and 1 half red bell

pepper, cubed

1 small cucumber, cubed

2 small radishes, cubed

1 handful green sugar peas

1 small carrot, cubed

1 finely diced spring onion or

½ red onion, cubed

2 tbsp extra virgin olive oil

Juice and zest of one organic

lemon

Sea salt and pepper, to taste

1-2 garlic cloves, minced

Optional: a splash of apple cider

vinegar, Bragg’s sauce, a pinch

of smoked paprika

Tip:

Don’t be afraid to switch up the

colors—one can use either green,

purple, yellow or white cauliflower!

yields 2 Big BoWls

“i made myself

a promise that

i would always

stay hungry.”

If you haven’t tried making your

own nut milk, then you are

definitely missing out on

one of the most delicious,

comforting, satisfying

experiences! Besides

being so much creamier

and tastier than the

commercial version you

get at the supermarket,

nut and seed milks are

incredibly rich in protein,

healthy fats, antioxidants

and minerals, making these

goodies true superfoods in a glass—

or a pitcher in my case! Gone are

the days of a plain almond or

soymilk with artificial vanilla or

chocolate flavoring. Think rose-

infused, hemp seed, Brazil nut

milk; chai-spiced pumpkin seed

milk with vanilla chaga cream

syrup; or black sesame, sea salt,

date milk. As you can see, there are

no limits to reach nut milk heaven.

Try

Something

New!

Food

Secret