What's On the Side: Indian-spiced Roasted Sweet Potatoes

These Indian-spiced roasted sweet potatoes, tossed in coconut oil and flavored with garam masala, will add an exotic flair to any meal. 


Indian-spiced Roasted Sweet Potatoes || A Less Processed Life

Fine, fine, I'll admit it. I think I might need a vegetable-roasting intervention. How many roasted vegetable recipes are too many roasted vegetable recipes? Don't answer that.

Indian-spiced Roasted Sweet Potatoes || A Less Processed Life

But I have been trying to do more meal prep on the weekends, and roasting a huge pile of veggies is a simple way to make sure there are ready-to-use ingredients on hand all week long. I've jumped on the veggie bowl trend of late, and these Indian-spiced roasted sweet potatoes served alongside baked tofu, microgreens, roasted broccoli, and quinoa make for a super-hearty and filling mid-day meal.

Indian-spiced Roasted Sweet Potatoes (printer-friendly version)
makes 2-4 servings

1 ½ tablespoons melted virgin coconut oil
2 medium sweet potatoes, peeled and cut into 1/2-inch chunks
2 teaspoons garam masala
sea salt and freshly ground black pepper

1. Preheat the oven to 425 degrees.
2. Spray a rimmed baking sheet with cooking oil and set aside.
3. In a large bowl, toss together the sweet potatoes, coconut oil, and garam masala. Season with salt and pepper and toss to combine.
4. Spread the potatoes into an even layer on the prepped baking sheet. Roast in the oven for 20-30 minutes, stirring halfway through the cooking time, until caramelized and fork tender.
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What's For Dinner: Cauliflower Buffalo Bites

These Cauliflower Buffalo Bites are a guilt-free – and tasty – option that are perfect for a party or a fun weeknight meal. 


Cauliflower Buffalo Bites || A Less Processed Life

When I first heard about the concept of replacing chicken with cauliflower to make buffalo wings, I was skeptical.

Cauliflower Buffalo Bites || A Less Processed Life

Of course, I'm pretty sure I've never actually had legit buffalo wings – the one time I recall being in a BW3s (aka B-Dubs, aka Buffalo Wild Wings; I have no idea where the "3" comes from) was during my college vegetarian days.

Cauliflower Buffalo Bites || A Less Processed Life

So, yeah, fine, I may not be the best judge of authenticity when it comes to this unusual ingredient swap. However, I first made this recipe for our little Super Bowl party-for-two earlier this year, and D has been clamoring for me to make them again ever since.

Cauliflower Buffalo Bites || A Less Processed Life

This weekend I finally got my act together (and stopped myself from making yet another batch of curry roasted cauliflower) and baked up a batch of Cauliflower Buffalo Bites for dinner. And of course, it wouldn't be a legit wings experience without celery sticks and a bleu cheese dipping sauce served on the side.

Cauliflower Buffalo Bites || A Less Processed Life

These Buffalo Bites are spicy, toothsome, and entirely satisfying. And, okay, they don't taste exactly like authentic Buffalo Wings (or so I assume). But that doesn't make them any less delicious.

Cauliflower Buffalo Bites (printer-friendly version)
makes 2-4 servings

1 cup garbanzo bean flour (you can also use unbleached all-purpose flour)
1 cup water
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
1/2 cup red hot sauce
3 tablespoons unsalted butter

1. Preheat the oven to 450 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
2. In a large bowl, add together the flour, water, garlic powder, onion powder, and salt. Stir until smooth. Add the cauliflower and stir gently until the florets are coated evenly with batter.
3. Use a slotted spoon to turn the florets out onto the prepared baking sheet in a single layer.
4. Bake 20 minutes or until golden brown.
5. While the cauliflower is baking, heat the red hot sauce and butter together in a small sauce pot. Stir until the butter has melted. Remove from the heat.
6. Pour the red hot sauce mixture over top the cauliflower and gently toss to coat.
7. Bake the florets for 10 minutes, or until crisp.
8. Serve immediately with celery sticks and bleu cheese dressing (see below).

Bleu Cheese Dipping Sauce
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
juice of 1/2 lemon
1/2 cup crumbled bleu cheese
fine sea salt and freshly ground pepper

1. In a medium bowl, whisk together the yogurt, mayonnaise, garlic, milk, and lemon juice. Stir in the crumbled bleu cheese. Season to taste with salt and pepper. Refrigerate until ready to use.
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How To Make: Baked Tofu

Baked tofu is the perfect addition to stir-frys, noodle or rice bowls, or as a topping on your favorite salad. 


Baked Tofu || A Less Processed Life

I've been trying to get better at spending some time on the weekends prepping food for the week. I recently set aside some time on Sunday to make big batches of roasted broccoli and cauliflower. One of our favorite ways to eat roasted vegetables is in a rice bowl with greens, some sort of sauce (such as this tahini dressing), and a protein.

Baked Tofu || A Less Processed Life

These veggie and rice bowls are great with shredded leftover chicken, but for a vegetarian version I like to add tofu cubes.

Baked Tofu || A Less Processed Life

On weeknights I'll simply pan-fry the tofu with a little bit of oil (olive oil, sesame oil, or coconut oil are my usual go-tos). But, for the ultimate convenience, I recently baked up two packages of tofu to have on hand all week long. Baking the tofu in the oven takes a little bit longer than cooking it on the stovetop, but I think it's the best way to cook up a large amount of tofu at one time. A little toss with cornstarch helps to crisp up the tofu cubes, but you can skip that step if you'd prefer.

Another option would be to marinate the tofu cubes in your favorite sauce for about 30 minutes before baking them; since I'm never sure what I want to use them for during the week, I find plain is the way to go.

Baked Tofu (printer-friendly version)
makes 4+ servings

1 or more (16-ounce) containers extra-firm tofu
1 tablespoon cornstarch (per 16-ounces of tofu)

1. Drain the tofu and set onto a towel. Cut the tofu into 1" squares and set in an even layer on one half of the towel. Flip the other half of the towel over top of the tofu squares and set a heavy object (such as a cast-iron skillet) on top. Press for at least 30 minutes.
2. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
3. Toss the tofu with cornstarch. This will help to make it crispier.
4. Transfer the tofu onto the prepped baking sheet in a single layer. Bake for 30-40 minutes, flipping the tofu over every 10 minutes or so to evenly cook on each side. Bake until golden and slightly puffed. Remove from the oven and use immediately or store in an airtight container in the refrigerator.

(lightly adapted from this recipe from The Kitchn)
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Made From Scratch: Ginger Syrup and Ginger Ale

Love ginger? Then you'll really love this homemade ginger ale made from fresh ginger syrup and club soda.


Homemade Ginger Ale || A Less Processed Life

I don't drink a lot of soda -- although I'm from the Midwest and I think I'm supposed to call it 'pop'? I dunno, I always just asked for a drink by its brand name. However, I always get something sparkly to drink when I'm on a plane, and my typical go-to is ginger ale. (Although a fellow passenger once called me out on my "old lady" drink choice. Whatever.)

Homemade Ginger Syrup || A Less Processed Life

D is a bit of a ginger-ale aficionado and given his Michigan roots is a die-hard Vernor's fan. In fact, one time when we drove to Michigan for a visit with his family, we filled the backseat of our car with case upon case of Vernor's to bring back with us to Philadelphia. (Vernor's is way less exotic and easily purchased here in Wisconsin.)

I recently got a hankering for some ginger ale, but figured I could probably make some of my own, and skip all the preservatives and other junk found in the canned stuff.

Step one to making ginger ale is making ginger syrup. And all that takes is some fresh ginger root, water, and sugar. You can opt to peel the ginger or skip that step. If you do peel the ginger, you can reserve the ginger slices after the mixture has steeped and let dry on a wire rack. Voila -- sweet ginger candy! (Oh, so good!) But, if you'd rather save time, you can just leave the peel on.

Ginger Syrup
makes one cup

1 cup sliced (1/4-inch thick) ginger
1 cup granulated sugar
1 cup filtered water

1. In a medium sauce pot, bring the ginger, sugar, and water mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 45 minutes.
2. Remove the pot from the heat and let cool. Pour the liquid through a fine-mesh strainer to remove the ginger solids. Store the ginger syrup in an airtight container in the refrigerator. The syrup should keep for at least two weeks.

Homemade Ginger Syrup || A Less Processed Life

A glass of ginger ale just calls for some ginger syrup and club soda. I like to add in a bit of fresh lime juice for additional flavor, and you can't go wrong with a lime wheel garnish.

Ginger Ale
makes one serving

1 ounce ginger syrup
1/2 ounce fresh lime juice
club soda
lime wheel, for garnish

1. Add the ginger syrup and fresh lime juice to a rocks glass. Stir to combine.
2. Fill the glass with ice, then top with club soda. Garnish with a lime wheel and serve.


Homemade Ginger Ale || A Less Processed Life

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Made From Scratch: Tahini Dressing

Tahini Dressing || A Less Processed Life

As the days grow longer (it was light until nearly 8 the other night!) and the temperatures rise (or at least theoretically they rise, though I did spy 70 degrees on tap for this weekend, aaaaah!), I'm leaning away from the heavier meals of winter to the lighter flavors of spring.

Tahini Dressing || A Less Processed Life

That, and, uh, warmer temperatures also mean fewer layers, and it's probably time that I shed my personal layer of winter insulation as well. So! Salads and fresh greens it is. While I've never been one to push away a fresh salad, for me, the key is a delicious dressing that brings it all together.

If you like the flavors of hummus, you'll love this creamy tahini dressing. It is tangy and vibrant and gives a little zing to what might otherwise be a boring bowl of greens. You can season the dressing with just salt and pepper, or add the same flavors from your favorite hummus recipe -- ground sumac, cumin, or roasted red peppers would be a great place to start.

Tahini Dressing (printer-friendly version)
makes about 1/2 cup

2 garlic cloves
1/4 cup lemon juice
2 tablespoons olive oil
2 tablespoon water
4 tablespoons tahini
salt and pepper, to taste

1. Add the garlic cloves to the bowl of a food processor with the metal blade attached and process until finely minced. Add in the lemon juice, olive oil, water, and tahini and process until well combined, scraping down the sides of the bowl as necessary.
2. Season to taste with salt and pepper.
3. Store any leftover dressing in an airtight container in the refrigerator for up to one week.

Tahini Dressing || A Less Processed Life
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What's On the Side: Roasted Broccoli

Broccoli as a snack food? You won't believe how hard it is to stop eating this tasty roasted broccoli.


Roasted Broccoli || A Less Processed Life

While I'm admittedly the queen of steamed broccoli, sometimes I'm in need of a different flavor profile. And when I'm not entirely sure what to do with the vegetable I've elected to serve on the side, roasting is nearly always the right answer.

Roasted Broccoli || A Less Processed Life

This roasted broccoli is the poster child for why you should be roasting your veggies. The resulting florets are crispy, lightly caramelized, and can take on whatever flavor profile you like. For this dish, I kept things simple and tossed the florets in olive oil and seasoned them with salt and pepper. You can make it spicy with red pepper flakes and chili powder, or keep it light and zesty with lemon juice and your favorite dried herbs.

Roasted Broccoli || A Less Processed Life

This roasted broccoli works great as a side or you can use it as an ingredient in a recipe that calls for broccoli florets -- I recently added roasted broccoli to a broccoli and cheddar quiche recipe and I really liked the added crunch and slightly smokey flavor it added to the dish.

What's your favorite vegetable to roast?

Roasted Broccoli (printer-friendly version)
makes 2-4 servings

2 cups broccoli florets
2 tablespoons olive oil
salt and pepper

1. Preheat the oven to 450 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
2. Add the broccoli florets to a large bowl and drizzle with the olive oil. Shake to evenly coat the broccoli in the oil. Spread the florets onto the prepped baking sheet. Sprinkle with salt and pepper.
3. Roast in the oven for 20 minutes, stirring the florets after about 10 minutes. Remove from the oven and let cool for a few minutes before serving.

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What's For Breakfast: Baked Strawberries 'n' Cream Oatmeal

Bored with your morning bowl of oatmeal? Give this baked strawberries 'n' cream oatmeal a try. 


Baked Strawberries 'n' Cream Oatmeal || A Less Processed Life

Around our house, come morning time, the resounding refrain is "It's oatmeal or no meal!" After awhile, however, even with the endless toppings options, it can get a little boring.

Baked Strawberries 'n' Cream Oatmeal || A Less Processed Life

Enter in this recipe for baked strawberries 'n' cream oatmeal. This breakfast option takes a little more time than the standard bowl of oatmeal (5 minutes versus 35 minutes), but if you have the time, it is so worth it. Plus, you'll have plenty leftover for breakfast the rest of the week, as the baked oatmeal reheats like a dream. 


Baked Strawberries 'n' Cream Oatmeal || A Less Processed Life

This baked oatmeal is delicious on its own, or you can add a dollop of Greek yogurt or a drizzle of melted butter or maple syrup before serving, if you're feeling particularly decadent.

Baked Strawberries 'n' Cream Oatmeal || A Less Processed Life

I'm so happy to see fresh strawberries in the market again. And they totally make me pine for those tiny delicate and beyond flavorful sweet strawberries we ate last spring at the farmers' market in Campbell, California. If only we could get those berries to grow up here in the Northwoods!

Baked Strawberries 'n' Cream Oatmeal (printer-friendly version)
makes 6-8 servings

2 cups rolled oats
1/2 cup chopped pecans
1/4 cup coconut flakes (also called chips)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups hulled and sliced strawberries
2/3 cup unsweetened coconut milk
1 cup organic 1% percent milk
1/3 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
dash of ground nutmeg

1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut flakes, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the strawberry slices evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately.
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