Vegan food and wine pairing #2 baked cauliflower and bruschetta-ish thing

So, Jess was supposed to come over for her second drum lesson with Paul tonight but showed up when I had started cooking and then we started talking and she got distracted from drumming.

I had been looking at some recipes all day and knew that I wanted to make baked cauliflower and we had some of the baguette left from  the other night so I wanted to make some sort of bean spread. I also wanted to use some of the chives that were fresh in my yard. Since I do like pretty food I wanted some green to go with it so I wanted some sort of green mixture too.

Food:

Baked cauliflower

chickpea spread

sundried tomatoes and chard

Soundtrack:

The Hold Steady-Almost Killed me

Jesus and Mary Chain- Darklands

The Kills-Midnight Boom

not to be eaten together: fresh chives and violets from my yard. I love violets. they make me happy.

not to be eaten together: fresh chives and violets from my yard. I love violets. they make me happy.

Paul calls this a stoner meal because it is so simple to make.

Paul calls this a stoner meal because it is so simple to make.

Paul calls this a stoner meal because it is so easy, a stoner could make it. I steamed a head of cauliflower until it was about done, drained the water, poured 3/4 or so of a jar of pasta sauce on top, then I grated half a slab of Follow Your Heart Vegan mozzerella “cheese” and put that on top. I put the lid on it and tossed it in the oven for awhile until the cheese is all gooey.

chickpea spread

chickpea spread

I started with chopping the top off of a whole head of garlic, poured some olive oil on it, wrapped it in foil and put it in the over at about 400 degrees until it was rosted and gooey in each clove. (yum!) while that’s cooking sautee and onion until a bit brown, set 1/4 of it aside. Squeeze the gooey yummy garlic out and mash it into the onions, add the chickpeas and spices. I went with red pepper flakes, salt, pepper, paprika and cumin.

Tossed it all in Cuisie hte Cuisinart (yes, I named my cuisinart. so what!) put in a little bowl with chives on top.

chard and sundried tomatoes

chard and sundried tomatoes

T then threw the onions I had put aside into the skillet with a small handful of diced sun-dried tomatoes, 3 jalapenos stuffed olives (that’s all I had!) and cooked that in the wine we would be drinking and a tiny bit of red wine vinegar. Then add the chopped up chard until it is done

2006 Faniglia Bianchi Cabernet Sauvignon from Argentina... spare your self the bike jokes. The wine WAS NOT blue!

2006 Faniglia Bianchi Cabernet Sauvignon from Argentina... spare your self the bike jokes. The wine WAS NOT blue!

I enjoyed this wine…  I generally enjoy Cabs though. It had a bit of spice and seemed fiesty… if that makes any sense. It went well with the food.

all together now!

all together now!

yum! I love the cheesy cauliflower stuff.

yum! I love the cheesy cauliflower stuff.

A Belgian Stout? Troubadour Obscura

A Belgian Stout? Troubadour Obscura

This was our after dinner treat! A Belgian Stout. It was good. It looked a bit light in color to be a stout but it sure did taste like a stout and had that signature belgian taste.

Overall I was really happy with how it all turned out. It was nice to have two different fantastic meals in one week!

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One response to “Vegan food and wine pairing #2 baked cauliflower and bruschetta-ish thing

  1. looks delicious! puts my breakfast for dinner to shame.

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