,creating out of the normal


lecreuset:

Have a wholesome weekend with this produce packed recipe from Tess Masters, aka The Blender Girl. 

I-Love-Veggies! Bake
serves 6 to 8
sauce
3 tablespoons olive oil
2 cups (300g) diced yellow onion
Natural salt 
1 tablespoon finely chopped garlic (about 3 cloves)
2 cups (480ml) vegetable broth 
½  cup (70g) raw unsalted cashews
1 head cauliflower (about 13/4 pounds/800g), cut into florets and steamed
¼  teaspoon freshly ground black pepper
1 tablespoon finely chopped thyme
1 ½ teaspoons finely chopped rosemary
1/8  teaspoon paprika
Pinch of cayenne pepper
2 teaspoons freshly squeezed lemon juice
veggie bake
1/2 butternut squash (or pumpkin), peeled, seeded, and very thinly sliced
1/4 cup (20g) plus 2 tablespoons finely chopped green onion (white and green parts)
3 tablespoons finely chopped chives
1/4 cup (12g) plus 1 tablespoon finely chopped flat-leaf parsley
3 large potatoes, very thinly sliced
1 pound (450g) green beans, trimmed and cut into 1-inch (2.5cm) pieces
1 large orange-flesh sweet potato, peeled and very thinly sliced
1 cup (90g) sliced almonds
3 tablespoons dried onion flakes
 
To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat.
Add the onion and a pinch of salt and saute for about 5 minutes, until the onion is translucent.
Add the garlic and saute for 5 to 10 minutes, until the onion starts to brown. Put the broth, cashews, and onion mixture into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add half of the cauliflower and blast on high for about 30 seconds more, until combined. Add the remaining cauliflower, 2 teaspoons of salt, the pepper, thyme, rosemary, paprika, cayenne, and lemon juice and puree for about 1 minute, until smooth and creamy. Set aside.

Preheat the oven to 375°F (190°C) and lightly grease a 31/2-quart (3.5l) baking dish with oil.
To make the veggie bake, lay the butternut squash in the bottom of the baking dish in overlapping rows. Add 11/4 cups (300ml) of the sauce and sprinkle 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley over the top. Layer on the potatoes and cover with 11/4 cups (300ml) of the sauce. Sprinkle on 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley. Layer on the beans and cover with 11/4 cups (300ml) of the sauce. Sprinkle on the remaining green onion, chives, and 1 tablespoon of the parsley. Add the sweet potatoes and cover with the remaining sauce.
Cover with aluminum foil and bake for 1 hour. Uncover and sprinkle the almonds and onion flakes over the top. Bake for about 15 minutes more, until the vegetables are cooked through.
Cool for 5 minutes, then serve family-style, sprinkled with the remaining parsley.

lecreuset:

Have a wholesome weekend with this produce packed recipe from Tess Masters, aka The Blender Girl.

I-Love-Veggies! Bake

serves 6 to 8

sauce

3 tablespoons olive oil

2 cups (300g) diced yellow onion

Natural salt

1 tablespoon finely chopped garlic (about 3 cloves)

2 cups (480ml) vegetable broth

½  cup (70g) raw unsalted cashews

1 head cauliflower (about 13/4 pounds/800g), cut into florets and steamed

¼  teaspoon freshly ground black pepper

1 tablespoon finely chopped thyme

1 ½ teaspoons finely chopped rosemary

1/8  teaspoon paprika

Pinch of cayenne pepper

2 teaspoons freshly squeezed lemon juice

veggie bake

1/2 butternut squash (or pumpkin), peeled, seeded, and very thinly sliced

1/4 cup (20g) plus 2 tablespoons finely chopped green onion (white and green parts)

3 tablespoons finely chopped chives

1/4 cup (12g) plus 1 tablespoon finely chopped flat-leaf parsley

3 large potatoes, very thinly sliced

1 pound (450g) green beans, trimmed and cut into 1-inch (2.5cm) pieces

1 large orange-flesh sweet potato, peeled and very thinly sliced

1 cup (90g) sliced almonds

3 tablespoons dried onion flakes

 

To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat.

Add the onion and a pinch of salt and saute for about 5 minutes, until the onion is translucent.

Add the garlic and saute for 5 to 10 minutes, until the onion starts to brown. Put the broth, cashews, and onion mixture into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add half of the cauliflower and blast on high for about 30 seconds more, until combined. Add the remaining cauliflower, 2 teaspoons of salt, the pepper, thyme, rosemary, paprika, cayenne, and lemon juice and puree for about 1 minute, until smooth and creamy. Set aside.

Preheat the oven to 375°F (190°C) and lightly grease a 31/2-quart (3.5l) baking dish with oil.

To make the veggie bake, lay the butternut squash in the bottom of the baking dish in overlapping rows. Add 11/4 cups (300ml) of the sauce and sprinkle 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley over the top. Layer on the potatoes and cover with 11/4 cups (300ml) of the sauce. Sprinkle on 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley. Layer on the beans and cover with 11/4 cups (300ml) of the sauce. Sprinkle on the remaining green onion, chives, and 1 tablespoon of the parsley. Add the sweet potatoes and cover with the remaining sauce.

Cover with aluminum foil and bake for 1 hour. Uncover and sprinkle the almonds and onion flakes over the top. Bake for about 15 minutes more, until the vegetables are cooked through.

Cool for 5 minutes, then serve family-style, sprinkled with the remaining parsley.

— 1 month ago with 9 notes
lecreuset:

Wishing Julia Child a Happy Birthday from our kitchen to yours! Thanks for all the joy and inspiration you continue to bring to cooks everywhere. 
Bon Appetit!

lecreuset:

Wishing Julia Child a Happy Birthday from our kitchen to yours! Thanks for all the joy and inspiration you continue to bring to cooks everywhere.

Bon Appetit!

— 1 month ago with 11 notes
cleanlifecreative:

We have decided that it would be fun to share some of our friends food creations with you each week. If you are interested in sharing something you’ve created with us go ahead and tag #cleanlifecreative and be sure to include a simple description!
 We are kicking this week off with a killer Vegan Spinach Pesto Pasta feat brown rice linguine. The pesto is made with spinach, avocado, cashews, lemon, olive oil, garlic, salt & pepper.
Looks absolutely delicious!! Thank you to our friend @katyeggs for sharing her creation with us!

cleanlifecreative:

We have decided that it would be fun to share some of our friends food creations with you each week. If you are interested in sharing something you’ve created with us go ahead and tag #cleanlifecreative and be sure to include a simple description!


We are kicking this week off with a killer Vegan Spinach Pesto Pasta feat brown rice linguine. The pesto is made with spinach, avocado, cashews, lemon, olive oil, garlic, salt & pepper.

Looks absolutely delicious!! Thank you to our friend @katyeggs for sharing her creation with us!

— 1 month ago with 1 note
#봄이니까 #핑크색 셔츠.
#Spring, #Pink #Linen #Shirts

#봄이니까 #핑크색 셔츠.
#Spring, #Pink #Linen #Shirts

— 5 months ago with 1 note
#pink  #봄이니까  #spring  #linen  #shirts  #핑크색 
Refreshing….

Refreshing….

— 7 months ago

Papi Pacify - FKA Twigs

(Source: newyawkers, via glendaherrera)

— 7 months ago with 9056 notes