Wednesday, February 15, 2012

Mandelbrot Caulipots

Last week, I bought a bunch of organic collard greens from Sprouts to go with the Butler Soy Curls I'd got from Wheatsville's bulk section.  I finally ran out of greens today, so I went to Wheatsville to buy more.  While there, I picked up local organic spinach, kale, and carrots, and was fortunate enough to get a small head of Romanesco cauliflower from a local farm.  I have been calling it Mandelbrot cauliflower since it looks like a bunch of fractals. If there's anything more awesome than fractal cauliflower, it's miniature fractal cauliflower. (So cute!)

Mandelbrot Cauliflower!

Since I figure I now have more veggies than Soy Curls, I picked up some locally-made tempeh.

Locally-Made Tempeh

I also bought a vegan chocolate heart-shaped cake, since I had been very tempted to get one for Mark last weekend, and they're on sale now for only $2 each. Score!

Vegan Chocolate Heart-Shaped Cake from Wheatsville Co-Op

My roommate requested some popcorn tofu and cashew-tamari dressing, so we split that for dinner.  To go with it, I was going to make the Caulipots from Isa Chandra Moskowitz's cookbook "Appetite For Reduction", but didn't realize that the "cauliflower mashed potatoes" used both cauliflower *and* potatoes. (See, class, this is why we read the directions first!)  I had no potatoes, nor did I have any vegetable broth.  I ended up just boiling the cauliflower, mashing it with the potato masher, and adding a bit of salt, soy sauce, flax milk, coconut oil, and nutritional yeast. The finished product tasted more like cauliflower than potatoes, but the texture was good, and the overall flavor very satisfying.

Mandelbrot Caulipots

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